Research Unit
Research Interests
- Sustainable food processing systems
- Emerging products reclamation
- New restaurant services practices
- Sensory properties of foods
- Culinary functionality
- Collaborative innovation
Bio
Having worked at the ITHQ for nearly 20 years, Véronique Perreault has greatly contributed to the development of the research sector within the institution. Her work is anchored in a sustainable food perspective and is guided by a desire to highlight emerging or little-known local culinary know-how and food products.
Véronique Perreault specializes in the study of the physical and chemical aspects of foods and of the processing that governs their sensory qualities (texture and aroma release) and functionality. Her work is also based on approaches of sensory characterization of foods in a perspective of culinary uses and on approaches in situ related to the appreciation of products in a restaurant services context.
Specialized in food science (Ph. D. and M. Sc.), she also has degrees in nutrition (B.Sc.) and restaurant services management. This complementary background naturally leads her to interdisciplinary projects related to innovation and the changing practices surrounding food processing in restaurants.
As an associate professor in the Department of Food Science at Université Laval, she regularly acts as a research co-supervisor for master’s and doctoral students.
Current research projects
- 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 researcher : Turgeon, S. L.)
- 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 (projet doctoral de Guillaume Morin/boursier de la Fondation de l’ITHQ)
- 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 (ITHQ) – Development of a research data collection platform in a commercial restaurant services context –
- Caractérisation sensorielle des champignons forestiers du Québec dans une perspective d’usage culinaire (Lead researcher : Perreault, V.)
- Nouveaux ingrédients mixtes végétaux pour réduire la matière grasse des aliments (Lead researcher : Turgeon, S. L.)
Papers
Peer-reviewed publications
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 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
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
Lévesque, J., Perreault, V. et Mikhaylin, S. (2023, soumis). Food waste environmental impact assessment as leverage to better guide restaurants toward improving their sustainability. International Journal of Gastronomy and Food Science.
Lévesque, J., Perreault, V., Bazinet, L. et 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. et 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.
Dion-Poulin, A., Turcotte, M., Lee-Blouin, S., Perreault, V., Provencher, V., Doyen, A. et 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.2021.100362
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.
Perreault, V., Rémillard, N., Chabot, D., Morin, P., Pouliot, Y. et 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.
Perreault, V., Morin, P., Pouliot, Y., et Britten, M. (2017). Effect of a denatured whey protein concentrate and its fractions on rennet-induced milk gel. International Dairy Journal, 64,48-55.
Perreault, V., Turcotte, O., Morin, P., Pouliot, Y., et 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.
Perreault, V., Britten, M., Turgeon, S., Seuvre A.-M., Cayot, P. et Voilley, A. (2010). Effects of heat treatment and acid induced gelation on aroma release from flavoured skim milk. Food Chemistry, 118 (1), 90-95.
Giroux, H., Perreault, V. et Britten, M. (2007). Characterization of hydrophobic flavor release profile in oil-in-water emulsions. Journal of Food Science, 72 (2), S125-S129.
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.
Books and book chapters
Rioux, L.-È., Perreault, V. et 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.
Posters
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.
Scientific conferences and seminars
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.
Presentations in practice settings (industrial and others)
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)