Jennifer Burgain is a Lecturer at the University of Lorraine, France, specializing in physical chemistry and food process engineering. Her research focuses on food powder characterization, microencapsulation of probiotics, and the impact of processing/storage on technofunctional properties. Research Interests: Multi-scale analysis of food powders (agro-resources/co-products) Atomic Force Microscopy (AFM) for nanoscale particle characterization Glass transition effects on powder stability Microencapsulation of probiotics using dairy matrices Optimization of dairy powder processing parameters Scientific Awards: FIL France grant (2011) for probiotic encapsulation research Publications & Projects: Author of ~50 peer-reviewed articles, 6 book chapters, and 2 patents. Principal investigator for the ANR-funded ExPowSE project (2022-2026) analyzing plant-origin food powders. Teaching: Heads the Master 2 MILQ program on dairy industries and quality. Supervises practical process engineering work and teaches physicochemistry/biochemistry of milk proteins.









