The teacher-searchers

Agri-food and Nutrition Sciences Department

• Agri-food Technologies Hall

• Food biochemistry
• Food processing

• Impact of processes on the quality of food products
• Product characterization and development

Identifiers:

ORCID: 0000-0003-0578-2438
IDHAL: gwenaelle-jard

• Head of the “Quality of processed products” teaching units
• Joint head of the “Innovation and development in the agri-food industry” DA (specific area of interest)

• PhD in Industrial Microbiology and Biocatalysis from the University of Toulouse
• Degree in Engineering from the INSA Engineering School in Toulouse – Biochemical and Food Engineering

• Belahcen, L., Cassan, D., Canaguier, E., Robin, M.-H., Chiffoleau, Y., Samson, M.-F., Jard, G. Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in France. Foods 2022, 11, 3208.
• Baleswaran, A., Couderc, C., Reyrolle, M., Le Bechec, M., Dayde, J., Tormo, H., Jard, G. Elaboration and characterization of a miniature soft lactic goat cheese model to mimic a factory cheese. Int Dairy J.
• Yvon, S., Schwebel, L., Couderc, C., Gaucher, M., Belahcen, L., Tormo, H., Peter, M., Ali Haimoud – Lekhal, D., Eutamene, H. & Jard, G. 2019. Effects of thermised donkey milk with lysozyme activity on altered gut barrier in mouse exposed to water avoidance stress. J Dairy Science. 102(9):7697–7706.
• Jard, G., Marfaing, H., Carrère, H., Delgènes, J.-P., Steyer, J.-P., Dumas, C., 2013, French Brittany macroalgae screening: composition and methane potential for potential alternative sources of energy and products. Biores. Technol. 144, 492–498.
• Jard, G., Liboz, T., Mathieu, F., Guyonvarc’h, A., Lebrihi, A. 2011. Review of mycotoxin reduction in food and feed: from prevention in the field to detoxification by adsorption or transformation. Food Addit Contam Part A, 28, 1590–1609.

Internal Research Unit UPR Occi’Food (Oxidation, Conservation, Characterization, Innovation, Food Fermentation)