Romain Jeantet

Romain Jeantet is a Professor of Process Engineering and Dairy Technology at Institut Agro Rennes-Angers, affiliated with the Department of Animal Production, Agrifood, Nutrition (P3AN) and the UMR STLO research unit (Science & Technology of Milk & Eggs), where he leads the 'Transfer and Interactions' team. His career spans teaching and research, specializing over 500 engineers in agri-food and dairy technologies.

Beyond research, he co-authored six books for broader audiences, including Initiation to Cheese Technology (nominated for the Roberval Prize, 2001) and Physicochemical Foundations of Dairy Technology. His work bridges industrial applications with academic rigor in food science.

• Research Themes: Drying/rehydration of dairy powders, tangential filtration, heat/mass transfer mechanisms, and physical constraints on proteins/microorganisms.
• Awards: Marcel Loncin Prize (2001), Roberval Prize recognition for educational publications.
• Books: Six co-authored titles on dairy technology, food science, and process engineering.