The Charter of the French language and its regulations govern the consultation of English-language content.

Véronique Perreault

Research Professor and Co-Director of the GastronomiQc Lab

Presentation
Research Activities
Teaching
Awards and Honours
Community Service
Contact information

Presentation

Affiliation

  • GastronomiQc Lab
  • Direction de la formation universitaire et de la recherche, ITHQ

Education

  • Ph.D. in Food Science, Université Laval 
  • M.Sc. In Food Science and Technology, Université Laval 
  • B.Sc. in Nutrition, Université de Montréal 
  • DCS in Food Service Management, ITHQ 

Bio

Holding a Ph.D. in Food Science from Université Laval, Véronique Perreault is Co-Director of the GastronomiQc Lab, the joint research unit of ITHQ and Université Laval dedicated to Québec gastronomy.  She has been working at ITHQ for over 20 years and has contributed significantly to the growth of the institution’s research sector. 

A recognized specialist in food science, her research focusses on the study of food sensory properties and the mechanisms that shape them. Her approaches combine sensory analysis, physicochemical characterization, and real-world restaurant studies. Her research contributes to promoting underrated or emerging local products as well as culinary expertise. She also favours interdisciplinary projects that support innovation and the evolution of food processing practices in the food service sector. 

Also an Associate Professor in the Department of Food Sciences at Université Laval, she regularly co-supervises master’s and doctoral research projects. 

Research Activities

Research Interests

  • Valorization of emerging products 
  • Sensory properties of foods 
  • Culinary functionality 
  • Emerging restaurant services practices 
  • Eco-efficiency in the Food Service Industry 
  • Collaborative innovation

Research Projects

  • Knowledge transfer tools for the sensory valorization of distinctive local products (Lead applicant: Perreault, V.) 
  • Sustainable fishing and full-utilization valorization of redfish: a transdisciplinary approach connecting stocks, processes, and markets (Principal investigator: Perreault, V.) 
  • ITHQ research mobilizes with, by, and for its communities (Co-applicant: Perreault, V.) 
  • Crystallization properties of maple syrup for processing into maple butter (Lead Researcher: Martin, N.) 
  • Improving food eco-efficiency in Canadian food services: conceptualizing meals with low greenhouse gas emissions, reduced waste and balanced nutritional quality (Lead researcher: Mikhaylin, S.) 
  • Better local food systems for indigenous communities through collaborative research to support food production and processing by and with the community (Lead Researchers: Turgeon, S. L. and Veilleux, S.), 
  • Innovation collaborative en restauration: vers une offre de produits alimentaires locaux attractive, différenciée et profitable (Lead researcher: Perreault, V.) 
  • Étude des relations entre la composition et la structure de purées de légumineuses et leur fonctionnalité en systèmes modèles (Doctoral project of Guillaume Morin/Fondation de l’ITHQ’s fellow) 
  • Caractérisation sensorielle de macroalgues du Québec par l’implication de cuisiniers professionnels (Lead researcher: Perreault, V.) 
  • Développement de la capacité de recherche par évaluation sensorielle en contexte réel en tourisme, hôtellerie et restauration – THR (Co-applicant: Perreault, V.) – Development of a research data collection platform in the context of commercial restaurant services –  
  • Caractérisation sensorielle des champignons forestiers du Québec dans une perspective d’usage culinaire (Lead researcher: Perreault, V.) 

Papers

Morin, G., Savoie, J., Feroussier, A., Perreault, V., & Turgeon, S. L. (2026; submitted). Use of yellow pea and black Beluga lentil purées to modulate the physical characteristics of pound cakes, International Journal of Gastronomy and Food Science 

Lacroix, M. P., Tanaka, K. T., Perreault, V., & Turgeon, S. L. (2026; submitted). Study of maple syrup physicochemical characteristics during storage, Journal of Food Composition and Analysis 

Quesnel, F., Labonté, M.-È., Lévesque, J., Perreault, V., & Mikhaylin, S. (2026; submitted) Canadian college meals under the eco-efficiency lens: identifying environmental and nutritional hotspots, Science of the Total Environment 

Raharimanana, F. T., Boumail, A., Frøst, M. B., Turgeon, S. L., & Perreault, V. (2026). Exploring the sensory diversity of mushrooms in Québec’s forests. Food Research International, 120254. https://doi.org/10.1016/j.foodres.2026.120254 

Morin, G., Gilbert, A., Perreault, V., & Turgeon, S., L. (2025). Effect of pulse type and concentration of yellow pea and black Beluga lentil purées on their physical characteristics and on their foaming properties with or without citric acid addition, Food Hydrocolloids, 172, 111896172. https://doi.org/10.1016/j.foodhyd.2025.111896 

Lévesque, J., Godin, L., Perreault, V., & Mikhaylin, S. (2024). Identifying the factors affecting the implementation of food waste reduction strategies in independent restaurants: moving towards ecoefficiency. Journal of Cleaner Production, 440, 140765. https://doi.org/10.1016/j.jclepro.2024.140765 

Lévesque, J., Perreault, V., & Mikhaylin, S. (2024) Eco-efficiency as a prioritization tool in the reduction of food waste in restaurants, Science of the Total Environment, 927, 171515 https://doi.org/10.1016/j.scitotenv.2024.171515 
 
Feroussier, A., Morin, G., Couture, R., Perreault, V., & Turgeon, S. L. (2024) Influence of particle network characteristics on the dynamic rheological properties of red lentil puree, Food Hydrocolloids, 151, 109771.https://doi.org/10.1016/j.foodhyd.2024.109771 
 
Dion-Poulin, A., Veilleux, S., Perreault, V., & Turgeon, S. L. (2023) Managing the co-creation process: when the cake does not rise, International Journal of Innovation Management, 27 (5) https://doi.org/10.1142/S136391962340008X 

Levesque, J., Perreault, V., & Mikhaylin, S. (2023) Food waste environmental impact assessment as leverage to better guide restaurants toward improving their sustainability. International Journal of Gastronomy and Food Science. https://doi.org/10.1016/j.ijgfs.2023.100742 

Lévesque, J., Perreault, V., Bazinet, L., & Mikhaylin, S. (2022). Food waste in a hotel foodservice: A case study identifying hot spots and strategies to prioritize towards a reduction. International Journal of Gastronomy and Food Science, 30 https://doi.org/10.1016/j.ijgfs.2022.100600 

Lafeuille, B., Francezon, N., Goulet, C., Perreault, V., Turgeon, S. L., & Beaulieu, L. (2022). Impact of temperature and cooking time on the physicochemical properties and sensory potential of seaweed water extracts of Palmaria palmata and Saccharina longicruris. Journal of Applied Phycology, 34: 1731-1747. https://doi.org/10.1007/s10811-022-02731-0 

Dion-Poulin, A., Turcotte, M., Lee-Blouin, S., Perreault, V., Provencher, V., Doyen, A., & Turgeon, S. L. (2021). Acceptability of insect ingredients by innovative student chefs: An exploratory study. International Journal of Gastronomy and Food Science. https://doi.org/10.1016/j.ijgfs.2023.100742 

Perreault, V. (2017). Contribution à la compréhension de la fonctionnalité des protéines du lactosérum dénaturées dans la matrice fromagère. Doctorate dissertation in Food Science (Ph.D.), Université Laval, Québec, 2017, 132 pp. https://hdl.handle.net/20.500.11794/27782 

Perreault, V., Rémillard, N., Chabot, D., Morin, P., Pouliot, Y., & Britten, M. (2017). Effect of denatured whey protein concentrate and its fractions on cheese composition and rheological properties. Journal of Dairy Science, 100, 5139-5152. https://doi.org/10.3168/jds.2016-12473 

Perreault, V., Morin, P., Pouliot, Y., & Britten, M. (2017). Effect of a denatured whey protein concentrate and its fractions on rennet-induced milk gel. International Dairy Journal, 64, 48-55. https://doi.org/10.1016/j.idairyj.2016.09.005 

Perreault, V., Turcotte, O., Morin, P., Pouliot, Y., & Britten, M. (2016). Combined effect of denatured whey protein concentrate level and fat level in milk on rennet gel properties. International Dairy Journal, 55, 1-9. https://doi.org/10.1016/j.idairyj.2015.11.008 

Perreault, V., Britten, M., Turgeon, S., Seuvre A.-M., Cayot, P. & Voilley, A. (2010). Effects of heat treatment and acid induced gelation on aroma release from flavoured skim milk. Food Chemistry, 118 (1), 90-95. https://doi.org/10.1016/j.foodchem.2009.04.095 

Giroux, H., Perreault, V., & Britten, M. (2007). Characterization of hydrophobic flavor release profile in oil-in-water emulsions vol. Journal of Food Science72 (2), S125-S129. https://doi.org/10.1111/j.1750-3841.2007.00271.x 

Perreault, V. (2007). Effet de la composition et de la structure des matrices alimentaires élaborées à partir de protéines laitières (émulsions, gels) sur la libération d’arôme. Master’s thesis in Food Science and Technology (M. Sc.), Université Laval, Québec, 105 p. 

Gagnon*, J., Lévesque, J., Perreault, V., & Mikhaylin, S. (2026; accepted) Applying eco-efficiency to event catering: integrating environmental and nutritional dimensions into a menu engineering framework, Scientific poster, 15th International Conference on Life Cycle Assessment of Food (LCA Food) 2026, Montréal, October 12–15, 2026. 

Quesnel*, F., Labonté, M.-È., Lévesque, J., Perreault, V., & Mikhaylin, S. (2026; accepted) Eco-efficiency as a path to sustainable college cafeteria meals: Identifying key environmental impacts and nutritional quality hotspots, Scientific poster, 15th International Conference on Life Cycle Assessment of Food (LCA Food) 2026, Montréal, October 12–15, 2026. 

Boumail*, A., Truchon, N., Beaulieu, L., Turgeon, S. L., & Perreault*, V. (2026). Sensory characterization of Eastern Canadian seaweeds for culinary uses, Scientific poster, Eurosense 12th edition, Oslo (Norway), September 8–11, 2026. 

Raharimanana, F. T., Boumail, A., Turgeon, S. L., Frøst, M. B., & Perreault, V. (2026). Unveiling the taste of Québec forest mushrooms: promoting diversity and culinary uses through sensory characterization, Scientific poster, International Conference on Culinary Arts and Sciences (ICCAS) 2026, Québec City, June 16–18, 2026. 

Gagnon, J., Lévesque, J., Perreault, V., & Mikhaylin, S. (2026). Integrating eco-efficiency into event catering menu engineering: addressing economic, nutritional and environmental aspects,Scientific poster, International Conference on Culinary Arts and Sciences (ICCAS) 2026, Québec City, June 16–18, 2026. 

Sourdrille, L., Petit, G., Perreault, V., Lévesque, J., & Mikhaylin, S. (2026). Food cultural value dimensions of dishes offered in commercial food services: conceptual and operational insights, Scientific poster, International Conference on Culinary Arts and Sciences (ICCAS) 2026, Québec City, June 16–18, 2026.  

Merise, J. S. W., Faucher, M., Perreault, V., Mikhaylin, S., & Godin, L. (2026). Transitions toward sustainability: tracing the trends and evolution of practices enhancing eco-efficiency in Canadian food service industry, Scientific poster, International Conference on Culinary Arts and Sciences (ICCAS) 2026, Québec City, June 16–18, 2026. 

Normandeau, A., Lévesque, J., Perreault, V., & Mikhaylin, S. (2026). Food waste from an eco-efficiency perspective: Hotspot Analysis in Breakfast Chain Restaurants, Scientific poster, International Conference on Culinary Arts and Sciences (ICCAS) 2026, Québec City, June 16–18, 2026. 

Quesnel, F., Labonté, M.-È., Lévesque, J., Perreault, V., & Mikhaylin, S. (2025). Mission éco-efficience : Repenser les repas d’un cégep, Infographic, BénéfiQ, Québec City, November 4–6, 2025. 

Gagnon, J., Lévesque, J., Perreault, V., & Mikhaylin, S. (2025). Une bouchée à la fois : Évaluation de l’éco-efficience des menus et stratégies d’amélioration de la durabilité en restauration évènementielle, Scientific poster, BénéfiQ, Québec City, November 4–6, 2025. 

Boumail, A., Lévesque, J., Beaulieu, L., Turgeon, S. L., & Perreault, V. (2025, accepted). Sensory characterization of St. Lawrence seaweeds for culinary uses, Scientific poster, Pangborn 2025, Philadelphia, August 17–21, 2025. 

Morin, G., Perreault, V., & Turgeon, S. L. (2024) Impact of composition and water content of yellow pea and black Beluga lentil purees on their foaming properties, Scientific poster, The Future of Food Symposium 2024, Montréal, May 16-17, 2024. 

Morin*, G., Perreault, V., Savoie, J., Feroussier, A., & Turgeon, S. L. (2023) How is the texture of pound cake affected by the substitution of the wheat flour by yellow peas and black Beluga lentils purees?, Scientific poster, BénéfiQ, Québec City, October 4-5, 2023. 

Raharimanana*, F. T., Boumail, A., Frost, M. B., Turgeon, S. L., & Perreault, V. (2023) Exploring the texture of a diversity of Quebec forest mushrooms, Scientific poster, BénéfiQ, Québec City, October 4-5, 2023.  

Morin, G., Perreault, V., Savoie, J., Feroussier, A. et Turgeon, S. L. (2023). Yellow pea and black Beluga lentils purees: novel ingredients to modulate the texture of pound cake. Affiche scientifique, Green Food Tech/Rendez-vous international du GastronomiQc Lab, Montréal, 18 mai 2023.

Boumail, A., Girard, F., Tanaka, K., Frøst, M. B., Turgeon, S. L. & Perreault, V. (2022). Caractérisation sensorielle d’extraits de conifères dans une perspective d’usage culinaire. Scientific poster, ACFAS Conference (online), Québec City, May 12, 13, 2022.

Feroussier, A., Morin, G., Couture, R., Perreault, V., & Turgeon, S. L. (2021). Dynamic rheological properties of red lentil puree particle networks based on their composition, concentration, and particle size. Scientific poster, 4th Food Structure and Functionality Symposium (online) – Food structures for a sustainable world, October 19-20, 2021.

Girard, F., Boumail, A., Tanaka, K., Frøst, M. B., Turgeon, S. L., & Perreault, V. (2021). Sensory characterization of conifer-based extracts in a culinary use perspective. Scientific poster, 14th Pangborn Sensory Science Symposium (online), August 9-12, 2021. 

Levesque, J., Perreault, V., & Mikhaylin, S. (2021). Impacts environnementaux du gaspillage alimentaire : Étude de cas d’un restaurant indépendant à l’aide de l’analyse de cycle de vie. Scientific poster, INAF Student Symposium (online), May 20-21, 2021. 

Levesque, J., Perreault, V., & Sergey Mikhaylin (2019). Caractérisation des pertes et gaspillage alimentaires en restauration et identification des points chauds pour leur réduction. Scientific poster, GastronomiQc Lab Symposium, Montréal, September 30, 2019. 

Lafeuille, B., Turgeon, S.L., Perreault, V., Goulet, C., & Beaulieu, L. (2019). L’impact de la température et du temps de cuisson sur les propriétés sensorielles de bouillons d’algues québécoises. Scientific poster, GastronomiQc Lab Symposium, Montréal, September 30, 2019. 

Lacroix, M., Tanaka, T., Perreault, V. and Turgeon, S.L. (2019). Caractérisation du sirop d’érable selon sa couleur. Scientific poster, GastronomiQc Lab Symposium, Montréal, September 30, 2019. 

Boukil, A., Silveira, N., Perreault, V., Perreault, V., Provencher, V., Turgeon, S.L., Rioux, L.-È., Turcotte, M., Mezdour, S., Pouliot, Y., & Doyen, A. (2018). Enzymatic hydrolysis assisted by high hydrostatic pressure processing to improve separation of the chitin/protein complex and peptide production from a cricket meal solution. Scientific poster, BÉNÉFIQ, Québec City, October 2-4. 2018. 

Perreault, V., Rémillard, N., Morin, P., Pouliot, Y., & Britten, M. (2017). La composition et les propriétés mécaniques du fromage telles qu’influencées par un concentré de protéines du lactosérum dénaturées et ses fractions. Scientific poster, STELA biennial colloquium, Québec City, May 29-30, 2017.

Normandeau, A., Lévesque, J., Perreault, V., & Mikhaylin, S. (2026; accepted). Sustainability in practice: On-site evaluation of the eco-efficiency of food waste reduction strategies in chain’s breakfast restaurants, October 10–12, 2026 – Osaka University, Japan. 

Normandeau, A., Lévesque, J., Perreault, V., & Mikhaylin, S. (2026; accepted). Assessing the environmental and economic benefits of food waste reduction strategies in a restaurant context to enhance its eco-efficiency, Presentation, 15th International Conference on Life Cycle Assessment of Food (LCA Food) 2026, Montréal, October 12–15, 2026. 

Perreault, V., Raharimanana, F. T., Boumail, A., Turgeon, S. L., & Frøst, M. B. (2026). Québec forest mushrooms: a sensory way to promote a rooted culinary experience, Presentation, Global Agritourism Conference, Aberdeen (Ireland), June 23–26, 2026. 

Perreault, V., Lévesque, J., Dion-Poulin, A., Louillet, M.-C., Girard, A., Turgeon, S. L., Saulais, L., Ladhari, R., Dupuis, I., & Pérombelon, S. (2026). Enhancing the value of terroir products in gastronomy: Insights from a collaborative interdisciplinary process bridging science and practice, Presentation, International Conference on Culinary Arts and Sciences (ICCAS) 2026, Québec City, June 16–18, 2026.  

Raharimanana, F. T., Boumail, A., Turgeon, S. L., Frøst, M. B., & Perreault, V. (2026). Unveiling the taste of Québec forest mushrooms: promoting diversity and culinary uses through sensory characterization, Flash presentation, International Conference on Culinary Arts and Sciences (ICCAS) 2026, Québec City, June 16–18, 2026.  

Morin, G., Perreault, V., & Turgeon, S. L. (2026). Pulse purees used as innovative ingredients: unlocking the potential of Canadian pulses, Flash presentation, International Conference on Culinary Arts and Sciences (ICCAS) 2026, Québec City, June 16–18, 2026.  

Quesnel, F., Labonté, M.-È., Lévesque, J., Perreault, V., & Mikhaylin, S. (2026). Advancing sustainability in college cafeterias: an evaluation of eco-efficiency and economic viability of meal conception strategies, Flash presentation, International Conference on Culinary Arts and Sciences (ICCAS) 2026, Québec City, June 16–18, 2026. 

Normandeau, A., Lévesque, J., Perreault, V., & Mikhaylin, S. (2026). Éco-efficience à l’aube : Portrait du gaspillage alimentaire d’une chaîne de restauration de type déjeuner et identification des points critiques environnementaux et économiques, Presentation, Circular Economy Symposium as part of the ACFAS Conference, Trois-Rivières, May 12, 2026. 

Morin, G., Turgeon, S., & Perreault, V. (2026). Nouveaux ingrédients de légumineuses : fonctionnalité et potentiel d’utilisation, Presentation, Circular Economy Symposium as part of the ACFAS Conference, Trois-Rivières, May 12, 2026. 

Veilleux, S., Gagné, C., Tanaka, K., Perreault, V., Girard, A., Neeposh, I., & Turgeon, S. L. (2025). Co-creation Between Indigenous and Academic Communities, ISPIM Innovation Conference, Bergen, Norway, June 15–18, 2025 (Best Paper Award). 

Morin, G., Veilleux, S., Perreault, V., Girard, A., Tanaka, K., & Turgeon, S. L. (2024; submitted) Lorsque traditions deviennent innovations: L’idéation avec les savoirs traditionnels, Conference, Annual Conference of the Administrative Sciences Association of Canada (ASAC), Montréal, 1-3 June 2024. 

Lafeuille, B., Turcotte, M., Tamigneaux, É., Berger, K., Turgeon, S. L., Perreault, V., Provencher, V., & Beaulieu, L. (2023) Macroalgae: Impact of drying on composition, determination of sensory profile and consumer behavior, Conference, 37th EFFoST International Conference, Valence, Spain, November 6-8, 2023. 

Mikhaylin, S., Vézina, S., Lévesque, J., Plamondon, G., Perreault, V., Labonté, M.- È., & Provencher, V. (2023). Eco-efficiency as a tool to improve the sustainability of contemporary food services. Conference, X International Conference of Life Cycle Assessment in Latin America (CILCA), Vina del Mar, Chili, July 24-28, 2023. 

Mikhaylin, S., Vézina, S., Lévesque, J., Plamondon, G., Perreault, V., Labonté, M.- È., & Provencher, V. (2023). Eco-efficiency as a tool for operationalizing sustainable development in the food sector. Conference, Young Scientist Event in the framework of ICEF-14, Nantes, France, June 19-23, 2023. 

Feroussier, A., Couture, R., Gilbert, A., Perreault, V., & Turgeon, S. L. (2023). Unravelling the structure of red lentil puree to trigger its use as a novel clean label ingredient in food applications. Conference, Thessaloniki, Greece, June 6-9, 2023. 

Perreault, V. & Turgeon, S. L. (2023). GastronomiQC Lab: joint research unit; lifting the gastronomy on the next level of sustainability. Conference, Green Food Tech/International GastronomiQc Lab, Montréal, May 18, 2023. 

Feroussier, A., Couture, R., Morin, G., Perreault, V., & Turgeon, S. L. (2023). Red lentil purees as fat replacers in mayonnaise sauces: characterization and application. Conference, Green Food Tech/ Rendez-vous international du GastronomiQc Lab, Montréal, May 18, 2023. 

Lévesque, J., Godin, L., Perreault, V., & Mikhaylin, S. (2023). Identifying the factors affecting the implementation of food waste reduction strategies in independent restaurants: Moving towards eco-efficiency. Conference, Green Food Tech/Rendez-vous international du GastronomiQc Lab, Montréal, May 18, 2023. 

Lafeuille, B. (2023). Macroalgae from Quebec: Effects of the growth environment and processing on nutritional, bioactive composition, aromas and consumer behavior. Conference, Green Food Tech/Rendez-vous international du GastronomiQc Lab, Montréal, May 18, 2023. 

Morin, G., Perreault, V., Bougie, V., Silva Levatti Quadros, G., & Turgeon, S. L. (2023). Emulsion properties of novel ingredients: yellow pea and black Beluga lentil purees. Flash presentation, Green Food Tech/Rendez-vous international du GastronomiQc Lab, Montréal, May 18, 2023. 

Raharimanana, F. T., Boumail, A., Frøst, M. B., Turgeon, S. L., & Perreault, V. (2023). Promoting the use of Quebec forest mushrooms in cooking through a better description of their sensory characteristics. Flash presentation, Green Food Tech/Rendez-vous international du GastronomiQc Lab, Montréal, May 18, 2023. 

Perreault, V., & Raharimanana, F. T. (2023). Champignons forestiers; le goût au service de la mise en valeur d’une diversité de produits. Conference, Colloquium Enjeux et défis du développement de l’industrie mycologique au Québec : de la forêt à la table at the ACFAS Congress, Montréal, May 9, 2023. 

Morin, G., Perreault, V., Savoie, J., Feroussier, A., & Turgeon, S. L. (2022). Use of pulses purées as a novel ingredient to modulate the physical characteristic of pound cake, 16th International Hydrocolloids Conference. Conference, Guelph, October 23-26, 2022. 

Feroussier, A., Couture, R., Morin, G., Perreault, V., & Turgeon, S. L. (2022). Impact of the structure, concentration and composition of red lentil purees particles on interactions based on their viscoelastic properties, 2nd Edible Soft Matter Workshop & Conference 2022. Conference, Wageningen, July 9-13, 2022. 

Vézina, S., Labonté, M.-È., Provencher, V., Perreault, V. & Mikhaylin, S. (2022). University food services eco-efficiency analysis: strategies to reduce environmental impacts and improve nutritional quality score of the meals. 3rd International Hospitality Research Symposium 2022. Conference, Hotel School The Hague, Amsterdam, June 9-10, 2022. 

Levesque, J., Perreault, V., & Mikhaylin, S. (2022). Evaluation of food waste reduction strategies in the foodservice sector from an eco-efficiency perspective. 3rd International Hospitality Research Symposium 2022. Conference, Hotel School The Hague, Amsterdam, June 9-10, 2022. 

Levesque, J., Perreault, V., & Mikhaylin, S. (2022). Évaluation des stratégies de réduction du gaspillage alimentaire en restauration indépendante dans un objectif d’éco-efficience. Conference, ACFAS Congress (online), Québec City, May 12-13, 2022. 

Feroussier, A., Morin, G., Couture, R., Perreault, V., & Turgeon, S. L. (2022). Impact of the composition and structural properties of the particles composing the red lentil mashed potato on their viscoelastic properties. Conference, ACFAS Congress (online), Québec City, May 12-13, 2022. 

Morin, G., Savoie, J., Feroussier, A., Perreault, V., & Turgeon, S. L. (2022). Utilisation de purées de légumineuses pour moduler les caractéristiques physiques de gâteaux quatre-quarts. Conference, ACFAS Congress (online), Québec City, May 12-13, 2022. 

Perreault, V., Girard, F., Boumail, A., Tanaka, K., Frøst, M. B., & Turgeon, S. L. (2022). Caractérisation sensorielle d’extraits de conifères dans une perspective d’usage culinaire. Conference, Colloquium on the communication alimentaire at the ACFAS Congress (online), Québec City, May 12-13, 2022. 

Perreault, V. (2022). À l’interface entre science et gastronomie. WebINAF – New member-researcher (online), 24 February, 2022. 

Lafeuille, B, Turgeon, S. L., Perreault, V., Goulet, C., & Beaulieu, L. (2021). Impact of processing on sensorial properties of seaweed broth Palmaria Palmita and Saccharina Longicruris. Flash presentation, Green Food Tech (online), April 27, 2021. 

Vézina, S., Mikhaylin, S., Perreault, V., Plamondon, G., Provencher, V. and Labonté, M.-È. (2021). University food services ecoefficiency analysis: environmental impacts and nutritional quality score. Flash presentation, Green Food Tech (online), April 27, 2021. 

Feroussier, A., Perreault, V., & Turgeon, S. L. (2021). Étude des caractéristiques structurales de particules de purées de lentilles rouges et de leur impact sur la rhéologie dynamique des systems. Conference, INAF Student Symposium (online), May 21, 2021. 

Perreault, V. and Turgeon, S.L. (2019). GastronomiQc Lab: Ensemble vers l’assiette de demain. Conference, Food and Technology Science Colloquium, Québec City, November 22, 2019. 

Perreault, V. and Turgeon, S.L. (2019). Culinarité de produits du Québec / innovation appuyée sur la science. Conference, GastronomiQc Lab Symposium, Montréal, September 30, 2019. 

Britten, M., Giroux, H. J., Rémillard, N., Gauvin, M.-P., Perreault, V. and Pouliot, Y. (2017). Valorisation des coproduits en transformation fromagère. Conference STELA biennial colloquium, Québec City, May 30, 2017. 

Rioux, L.-È., Perreault, V. and Turgeon, S.L. (2019). Textural characteristics of Canadian foods: influences and properties of poutine cheese and maple products. Dans Textural characteristics of world foods, Wiley, pp 37-51. 

Bouvier, L. & Perreault, V. (2009). Applications des sciences en cuisine. Montréal: Chenelière Éducation, 174 p. (educational work) 

Collaboration with Diane Leclair Bisson’s project (2009): Comestible, l’aliment comme matériau. Montréal: les éditions du passage, 114 p. 

Perreault, V. (2025). Plongée dans l’univers sensoriel des algues : vers des outils de mise en valeur, Presentation, Salon Fourchette bleue-poissons et fruits de mer, Lac Delage, February 25, 2025. 

Beaulieu, L., Perreault, V., Nicolas, A., & Lapierre-Réhayem, J. (2025). De l’eau à la bouche : les algues comestibles du Québec, Public presentation, Cœur des sciences, UQAM, Montréal, February 11, 2025.  

Perreault, V. & Lapierre-Réhayem, J. (2024). L’Institut de tourisme et d’hôtellerie du Québec (ITHQ); Initiatives liées à la réduction du gaspillage alimentaire, L’industrie alimentaire à table : l’aliment, l’emballage et la lutte au gaspillage (event organized by CCCD-CTAQ-ÉEQ), Montréal, October 4, 2024. 

Harvey, A.-A., Tanaka, K., Hauguel, V., Turgeon, S. L., & Perreault, V. (2023). Outils accessibles de transfert des connaissances du GastronomiQc Lab vers l’industrie (Fiche de transfert), MAPAQ. 

Perreault, V., & Raharimanana, F. T. (2022). Recherche aux arômes de champignons forestiers; vers des outils de mise de valeur, MYCO Mauricie, Trois-Rivières, September 25, 2022. 

Perreault, V. (2022). Caractérisation sensorielle et compositionnelle de produits du Québec dans une perspective d’usage culinaire, Rendez-vous virtuel du GastronomiQc Lab (online), February 7, 2022. 

Lafeuille, B., Turgeon, S. L., Perreault, V., Goulet, C., & Beaulieu, L. (2022). Impact de l’intensité de cuisson sur le potentiel sensoriel de bouillons d’algues Palmaria palmata et Saccharina longicruris, Rendez-vous virtuel du GastronomiQc Lab (online), February 7, 2022. 

Lacroix, M., Perreault, V., & Turgeon, S. L. (2022). La cristallisation du sirop d’érable pour une diversité d’usages, Rendez-vous virtuel du GastronomiQc Lab (online), February 7, 2022. 

Feroussier, A., Perreault, V., & Turgeon, S. L. (2022). Valorisation du potentiel culinaire des purées de lentilles rouges en tant qu’ingrédient, Rendez-vous virtuel du GastronomiQc Lab (online), February 7, 2022. 

Morin, G., Perreault, V., & Turgeon, S. L. (2022). Utilisation de purées de légumineuses pour moduler les caractéristiques physiques de gâteaux quatre-quarts, Rendez-vous virtuel du GastronomiQc Lab (online), February 7, 2022. 

Levesque, J., Perreault, V., & Mikhaylin, S. (2022). L’éco-efficience : une avenue d’évaluation de la performance des stratégies de réduction du gaspillage alimentaire en restauration, Rendez-vous virtuel du GastronomiQc Lab (online), January 24, 2022.  

Vézina, S., Perreault, V., & Mikhaylin, S. (2022). Analyse de l’éco-efficience dans un service alimentaire institutionnel, Rendez-vous virtuel du GastronomiQc Lab (online) January 24, 2022. 

Tanaka, K., Villeneuve, A., Turgeon, S.L., & Perreault, V. (2020). Approches et actions vers une gastronomie responsable – Symposium du GastronomiQc Lab (Fiche de transfert), MAPAQ. 

Perreault, V. (2020). GastronomiQc Lab; Ensemble vers l’assiette de demain, Conférence, dans le cadre du cours Culture: Facts and trends of the Techniques de tourisme ITHQ program, Montréal, October 21, 2020. 

Pouliot, L., Perreault V., & Turgeon L. (2018). Les légumes moches: source de création culinaire. Conference, Festival Montréal en Lumière, Montréal Canada, February 24, 2018 (Guest)

Teaching

Graduate Student Supervision

Co-supervision of master’s theses and doctoral dissertations:

Guillaume Morin, Ph.D. in Food Science (Supervisor: Turgeon, S. L.; Co-supervisor: Perreault, V.)  

Fanilo Tsiory Raharimanana, Ph.D. in Food Science (Supervisor: Turgeon, S. L.; Co-supervisor: Perreault, V.) 

Jonathan Gagnon, Ph.D. in Food Science (Supervisor: Mikhaylin, S.; Co-supervisor: Perreault, V.) 

Jacques Stephen Woodlyn Merise, Ph.D. in Food Science (Supervisor: Godin, L.; Co-supervisors: Mikhaylin, S., and Perreault, V.) 

Alexandra Normandeau, M.Sc. in Food Science – with thesis (Supervisor: Mikhaylin, S.; Co-supervisor: Perreault, V.) 

Auriane Feroussier, Ph.D. in Food Science (Supervisor: Turgeon, S. L.; Co-supervisor: Perreault, V.) 

Jade Lévesque, Ph.D. in Food Science (Supervisor: Mikhaylin, S.; Co-supervisor: Perreault, V.) 

Véronique Bougie, M.Sc. in Food Science – with thesis (Supervisor: Turgeon, S. L.; Co-supervisor: Perreault, V.)  

Renaud Vincent, M.Sc. in Food Science – with thesis (Supervisor: Turgeon, S. L.; Co-supervisor: Perreault, V.) 

Guillaume Morin, M.Sc. in Food Science – with thesis (Supervisor: Turgeon, S. L.; Co-supervisor: Perreault, V.) 

Mélanie Lacroix, M.Sc. in Food Science – with thesis (Supervisor: Turgeon, S. L.; Co-supervisor: Perreault, V.) 

Jade Lévesque, M.Sc. in Food Science – with thesis (Supervisor: Mikhaylin, S.; Co-supervisor: Perreault, V.) 

Laurence Pouliot, M.Sc. in Food Science – with thesis (Supervisor: Turgeon, S. L.; Co-supervisor: Perreault, V.) 

Awards and Honours

  • 2023–2024 – Excellence in Teaching Award, ITHQ 

Community Service

  • Member of the Editorial Committee, Global Agritourism Conference 2027
  • Member of the Scientific Committee and Organizing Committee, International Conference on Culinary Arts and Sciences (ICCAS) 2026
  • Member of the Technical Committee – Cheese Sector, Conseil des appellations réservées et des termes valorisants (CARTV)
  • Member of the Scientific Committee, Observatoire de la qualité de l’offre alimentaire, Université Laval
  • Member of the Editorial Board, International Journal of Gastronomy and Food Science, Elsevier

Contact information

[email protected]
LinkedIn

Media Inquiries

For prompt assistance with your media inquiry, please contact our team at [email protected]. We’ll be happy to assist you and connect you with the appropriate experts.