The teacher-searchers

Agri-food and Nutrition Sciences Department

• TOAsT platform
• TFFFC platform
• Physical and chemical analysis, microbiology and molecular biology laboratories

Analytical Chemistry

• Use of oxidative technologies in agriculture and agri-food.
• Development of analytical approaches for characterizing nano and micrometric structures using Flux-Force Fractionation techniques

ORCID
ID: 0000-0002-2571-5083
IDHAL: frederic-violleau

Director of Research

• 2010 – Accreditation to Supervise Research – Toulouse INP
• 2000 – PhD in Agro-resources Sciences – Toulouse INP
• 1996 – Diplôme d’Ingénieur (postgraduate degree in engineering) in Chemistry/DEA (postgraduate diploma) – ENSC Toulouse/Toulouse INP

• Since January 2022 | Director of Research | PURPAN Engineering School, Toulouse
• 2018–2021 | Deputy Director of Research | PURPAN Engineering School, Toulouse
• Since June 2017 | Director of the TOAsT and TFFFC platforms | PURPAN Engineering School, Toulouse
• 2011–2021 | Deputy Head of Department | PURPAN Engineering School, Toulouse,
• Since June 2003| Research Professor in Chemistry, PURPAN Engineering School, Toulouse
• November 2000 to December 2002| Research Engineer | CRITT CATAR Agro-resources, Toulouse

• Nogueira M. H., Scudeler L. A., Humblot L., Doumert B., Hennetier M., Violleau F., Lesur C., Delaplace G., Peixoto P.P.S. (2023) “Assessment of structures in phosphocaseinate dispersions by A4F, NMR and SAXS: The impact of demineralization and heat treatment on viscosity” Food Hydrocolloids 137 (2023) 108366
• Geffroy O., Pasquier G., Pagès M. & Violleau F. (2022) “Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach” OENO One, 56(4), 147–155.
• Cruz F., Pluchon S., Yvin J.-C., Violleau F., Gotti G. & Pagès-Homs M. (2022) “Oxidative method for preparing a fertilizing composition” Agro Innovation Int; Purpan Engineering School.   World Patent WO2022049355.
• Haddad E., Pagès M., Violleau F., Marsan O., Manero M.-H., Richard R. & Torré J.-P. (2022) “Ozonized 2-hydroxypropyl-β-cyclodextrins as novel materials with oxidative and bactericidal properties”. Carbohydrate Polymers, 291, 119516.
• Canado A., Lemen C., Pagès M., Violleau F., Dietrich N. & Hébrard G. (2022). “Gas-liquid mass transfer characterization in a thin shrinking film at an atomization nozzle.” International Journal of Heat and Mass Transfer, 189, 122672.
• Romeo-Olivan A., Pagès M., Breton C., Lagarde F., Cros H., Yobregat O., Violleau F. & Jacques A. (2021). “Ozone Dissolved in Water: An Innovative Tool for the Production of Young Plants in Grapevine Nurseries?” Ozone: Science & Engineering, DOI: 10.1080/01919512.2021.1984203.
• Pascotto K., Leriche C., Caillé S., Violleau F., Boulet J.-C. Geffroy O., Levasseur-Garcia C. & Cheynier V. (2021). “Study of the relationship between red wine colloidal fraction and astringency by asymmetrical flow field-flow fractionation coupled with multi-detection” Food Chemistry, 361, 130104.
• Vinet J., Tréguier S., Levasseur-Garcia C., Calmon A. & Violleau F. (2021). “Iodine and peroxide index rapid determination by mid- and near-infrared spectroscopy in ozonated sunflower oil and ozonated fats” Ozone: Science & Engineering, DOI:10.1080/01919512.2021.1938969.
• Duthen S., Levasseur-Garcia C., Kleiber D., Violleau F., Vaca-Garcia C., Tsuchikawa S., Raynaud C. & Dayde J. (2021). “Using near-infrared spectroscopy to determine moisture content, gel strength, and viscosity of gelatin.” Food Hydrocolloids, 115, 106627.

LCA – AGRO-INDUSTRIAL CHEMISTRY LABORATORY – UMR 1010-INRAE (National Agricultural, Food and Environment Research Institute)/ENSIACET (Graduate School of Chemical, Materials and Industrial Engineering)