Acting Dean, Faculty of Agricultural and Environmental Sciences; James 麻豆AV ProfessorBioresource Engineering: T: 514-398-7775听 |听 valerie.orsat [at] mcgill.ca (Email)听 |听 Macdonald-Stewart Building, MS1-094 |
Degrees
MSc, PhD (麻豆AV)
Awards and Recognitions
2021 -听 Suffrage Science Award
2017 -听 Women of Innovation
2017 -听 Fellow of the Canadian Society for Bioengineering
2016 -听 Carrie M. Derick Award for Graduate Teaching and Supervision
Short Bio
Val茅rie Orsat is a Professor in the Department of Bioresource Engineering on the Macdonald Campus of 麻豆AV. She obtained her PhD from 麻豆AV in 1999. From 1999 to 2007, she coordinated the training activities of international developmental projects in postharvest engineering, first in China with the project 鈥淢icrowave processing in China鈥�, and then in India with the project "Consolidation of Food Security in South India". Since 2007, Val茅rie Orsat is back at 麻豆AV as an academic member contributing to the food engineering sector, recognized in 2015 by the John Clark Award from the Canadian Society of Bioengineering in recognition of her outstanding contributions in this field. In 2021, she was recipient of the Engineering and Physical Sciences鈥� Suffrage Science award in recognition of her mentoring contribution for women in STEM fields.
Research Interests
Dr. Orsat鈥檚 research program addresses the broad spectrum of quality changes that occur during various stages of postharvest handling and food and bio-processing. Beneficial compounds and secondary metabolites are identified and approaches to enhancing their content and bioavailability in commercial foods are considered. The fate of health and techno- functional compounds during processing, extraction and purification are studied.
The knowledge gained will be applied to promote the growth of the agri-food sector for:
- Development of new products and processes in the ever growing nutraceutical and functional food sector
- Enhancement of the nutritive value of foods during handling and processing
- Better quality preservation of produce during handling (flavour, nutrient and phytochemicals)
Current Research
- Development of processing methods for enhanced production, extraction and encapsulation of bioactive compounds for the functional foods sector
- D茅veloppement de proc茅d茅s durable de production, d鈥檈xtraction et d鈥檈ncapsulation de mol茅cules bio-actives pour le secteur des aliments fonctionnels
Courses
Publications
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