{"id":24062,"date":"2023-04-25T16:08:15","date_gmt":"2023-04-25T20:08:15","guid":{"rendered":"https:\/\/www.ithq.qc.ca\/?page_id=24062"},"modified":"2024-11-12T18:49:04","modified_gmt":"2024-11-12T23:49:04","slug":"veronique-perreault","status":"publish","type":"page","link":"https:\/\/www.ithq.qc.ca\/en\/research\/veronique-perreault\/","title":{"rendered":"V\u00e9ronique Perreault"},"content":{"rendered":"  <section class=\"anchors-banner-block theme-block alignfull\">\n    <div class=\"anchors-banner__links container\">\n              <div class=\"anchors-banner__btns\">\n          <div class=\"anchors-banner__btns__wrapper anchors-banner__btns-carousel swiper\">\n            <div class=\"swiper-wrapper\">\n                                <div class=\"swiper-slide\">\n                    <a href=\"#unite\" class=\"link\"><span>Research unit<\/span><\/a>                  <\/div>\n                  \n                                    <div class=\"swiper-slide\">\n                    <a href=\"#interet\" class=\"link\"><span>Research interests<\/span><\/a>                  <\/div>\n                  \n                                    <div class=\"swiper-slide\">\n                    <a href=\"#biographie\" class=\"link\"><span>Bio<\/span><\/a>                  <\/div>\n                  \n                                    <div class=\"swiper-slide\">\n                    <a href=\"#projets-de-recherche-en-cours\" class=\"link\"><span>Current research projects<\/span><\/a>                  <\/div>\n                  \n                                    <div class=\"swiper-slide\">\n                    <a href=\"#communications\" class=\"link\"><span>Papers<\/span><\/a>                  <\/div>\n                  \n                                    <div class=\"swiper-slide\">\n                    <a href=\"#coordonnees\" class=\"link\"><span>Contact information<\/span><\/a>                  <\/div>\n                  \n                              <\/div>\n          <\/div>\n        <\/div>\n          <\/div>\n  <\/section>\n  \n\n\n<div class=\"wp-block-media-text alignwide has-media-on-the-right is-stacked-on-mobile\" style=\"grid-template-columns:auto 35%\"><div class=\"wp-block-media-text__content\">\n<h3 class=\"wp-block-heading\" id=\"unite\">Research Unit<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ctheme-02-color\"><a href=\"https:\/\/gastronomiqclab.ca\/\" data-type=\"URL\" data-id=\"https:\/\/gastronomiqclab.ca\/\" rel=\"noopener\">GastronomiQc Lab<\/a><\/mark><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"interet\">Research Interests<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sustainable food processing systems<\/li>\n\n\n\n<li>Emerging products reclamation<\/li>\n\n\n\n<li>New restaurant services practices<\/li>\n\n\n\n<li>Sensory properties of foods<\/li>\n\n\n\n<li>Culinary functionality&nbsp;<\/li>\n\n\n\n<li>Collaborative innovation<\/li>\n<\/ul>\n<\/div><figure class=\"wp-block-media-text__media\"><img decoding=\"async\" width=\"719\" height=\"1024\" src=\"https:\/\/cdn.ithq.qc.ca\/uploads\/2023\/05\/ITHQ_veronique-perreault-719x1024.jpg\" alt=\"\" class=\"wp-image-23424 size-full\" srcset=\"https:\/\/cdn.ithq.qc.ca\/uploads\/2023\/05\/ITHQ_veronique-perreault-719x1024.jpg 719w, https:\/\/cdn.ithq.qc.ca\/uploads\/2023\/05\/ITHQ_veronique-perreault-1000x1423.jpg 1000w, https:\/\/cdn.ithq.qc.ca\/uploads\/2023\/05\/ITHQ_veronique-perreault-211x300.jpg 211w, https:\/\/cdn.ithq.qc.ca\/uploads\/2023\/05\/ITHQ_veronique-perreault-768x1093.jpg 768w, https:\/\/cdn.ithq.qc.ca\/uploads\/2023\/05\/ITHQ_veronique-perreault-1079x1536.jpg 1079w, https:\/\/cdn.ithq.qc.ca\/uploads\/2023\/05\/ITHQ_veronique-perreault.jpg 1349w\" sizes=\"(max-width: 719px) 100vw, 719px\" \/><\/figure><\/div>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"biographie\">Bio<\/h3>\n\n\n\n<p>Having worked at the ITHQ for nearly 20 years, V\u00e9ronique 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. <\/p>\n\n\n\n<p>V\u00e9ronique 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 <em>in situ<\/em> related to the appreciation of products in a restaurant services context. <\/p>\n\n\n\n<p>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. <\/p>\n\n\n\n<p>As an associate professor in the Department of Food Science at Universit\u00e9 Laval, she regularly acts as a research co-supervisor for master&#8217;s and doctoral students.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"projets-de-recherche-en-cours\">Current research projects<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Improving food eco-efficiency in Canadian food services: conceptualizing meals with low greenhouse gas emissions, reduced waste and balanced nutritional quality (<strong>Lead researcher <\/strong>: Mikhaylin, S.)<\/li>\n\n\n\n<li>Better local food systems for indigenous communities through collaborative research to support food production and processing by and with the community (<strong><strong>Lead researcher<\/strong><\/strong> : Turgeon, S. L.)<\/li>\n\n\n\n<li>Innovation collaborative en restauration: vers une offre de produits alimentaires locaux attractive, diff\u00e9renci\u00e9e et profitable (<strong>Lead researcher<\/strong>: Perreault, V.)<\/li>\n\n\n\n<li>\u00c9tude des relations entre la composition et la structure de pur\u00e9es de l\u00e9gumineuses et leur fonctionnalit\u00e9 en syst\u00e8mes mod\u00e8les (projet doctoral de Guillaume Morin\/boursier de la Fondation de l\u2019ITHQ)<\/li>\n\n\n\n<li>Caract\u00e9risation sensorielle de macroalgues du Qu\u00e9bec par l\u2019implication de cuisiniers professionnels (<strong><strong>Lead researcher<\/strong><\/strong>&nbsp;: Perreault, V.)<\/li>\n\n\n\n<li>D\u00e9veloppement de la capacit\u00e9 de recherche par \u00e9valuation sensorielle en contexte r\u00e9el en tourisme, h\u00f4tellerie et restauration \u2013 THR (ITHQ) &#8211; <em>Development of a research data collection platform in a commercial restaurant services context<\/em> &#8211;<\/li>\n\n\n\n<li>Caract\u00e9risation sensorielle des champignons forestiers du Qu\u00e9bec dans une perspective d&#8217;usage culinaire (<strong>Lead researcher<\/strong>&nbsp;: Perreault, V.)<\/li>\n\n\n\n<li>Nouveaux ingr\u00e9dients mixtes v\u00e9g\u00e9taux pour r\u00e9duire la mati\u00e8re grasse des aliments (<strong><strong>Lead researcher<\/strong><\/strong>&nbsp;: Turgeon, S. L.)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"communications\">Papers<\/h3>\n\n\n\n<p><strong>Peer-reviewed publications<\/strong><\/p>\n\n\n\n<p>L\u00e9vesque, J., Godin, L., Perreault, V., &amp; Mikhaylin, S. (2024). Identifying the factors affecting the implementation of food waste reduction strategies in independent restaurants: moving towards ecoefficiency. <em>Journal of Cleaner Production<\/em>, 440 <a href=\"https:\/\/doi.org\/10.1016\/j.jclepro.2024.140765\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/doi.org\/10.1016\/j.jclepro.2024.140765<\/a>&nbsp;&nbsp;&nbsp;<\/p>\n\n\n\n<p>L\u00e9vesque, J., Perreault, V., &amp; Mikhaylin, S. (2024) Eco-efficiency as a prioritization tool in the reduction of food waste in restaurants, <em>Science of the Total Environment<\/em>, 927, 171515 <a href=\"https:\/\/doi.org\/10.1016\/j.scitotenv.2024.171515\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/doi.org\/10.1016\/j.scitotenv.2024.171515<\/a>\u00a0<br>\u00a0<br>Feroussier, A., Morin, G., Couture, R., Perreault, V., &amp; Turgeon, S. L. (2024) Influence of particle network characteristics on the dynamic rheological properties of red lentil puree, <em>Food Hydrocolloids<\/em>, 151 <br><a href=\"https:\/\/doi.org\/10.1016\/j.foodhyd.2024.109771\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/doi.org\/10.1016\/j.foodhyd.2024.109771<\/a>\u00a0<br>\u00a0<br>Dion-Poulin, A., Veilleux, S., Perreault, V., &amp; Turgeon, S. L. (2023) Managing the co-creation process: when the cake does not rise, <em>International Journal of Innovation Management<\/em>, 27 (5) <br><a href=\"https:\/\/doi.org\/10.1142\/S136391962340008X\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/doi.org\/10.1142\/S136391962340008X<\/a>\u00a0<\/p>\n\n\n\n<p>L\u00e9vesque, J., Perreault, V. et Mikhaylin, S. (2023, soumis). Food waste environmental impact assessment as leverage to better guide restaurants toward improving their sustainability. <em>International Journal of Gastronomy and Food Science<\/em>.&nbsp;<\/p>\n\n\n\n<p>L\u00e9vesque, 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. <em>International Journal of Gastronomy and Food Science<\/em>, 30 <a href=\"https:\/\/doi.org\/10.1016\/j.ijgfs.2022.100600\" rel=\"noopener\">https:\/\/doi.org\/10.1016\/j.ijgfs.2022.100600<\/a><\/p>\n\n\n\n<p>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 <em>Palmaria palmata<\/em> and <em>Saccharina longicruris<\/em>. <em>Journal of Applied Phycology<\/em>, 34: 1731-1747.<\/p>\n\n\n\n<p><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S1878450X21000615?dgcid=coauthor#!\" rel=\"noopener\">Dion-Poulin<\/a>, A., Turcotte<a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S1878450X21000615?dgcid=coauthor#!\" rel=\"noopener\">,<\/a> M., <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S1878450X21000615?dgcid=coauthor#!\" rel=\"noopener\">Lee-Blouin<\/a>, S., <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S1878450X21000615?dgcid=coauthor#!\" rel=\"noopener\">Perreault<\/a>, V., <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S1878450X21000615?dgcid=coauthor#!\" rel=\"noopener\">Provencher, V.<\/a>, <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S1878450X21000615?dgcid=coauthor#!\" rel=\"noopener\">Doyen<\/a>, A. et <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S1878450X21000615?dgcid=coauthor#!\" rel=\"noopener\">Turgeon<\/a>, S. L. (2021). Acceptability of insect ingredients by innovative student chefs: An exploratory study. <em>International Journal of Gastronomy and Food Science<\/em>, <a href=\"https:\/\/doi.org\/10.1016\/j.ijgfs.2021.100362\" rel=\"noopener\">https:\/\/doi.org\/10.1016\/j.ijgfs.2021.100362<\/a><\/p>\n\n\n\n<p>Perreault, V. (2017). <em>Contribution \u00e0 la compr\u00e9hension de la fonctionnalit\u00e9 des prot\u00e9ines du lactos\u00e9rum d\u00e9natur\u00e9es dans la matrice fromag\u00e8re<\/em>. Doctorate dissertation in Food Science (Ph. D.), Universit\u00e9 Laval, Qu\u00e9bec, 2017, 132 pp.<\/p>\n\n\n\n<p>Perreault, V., R\u00e9millard, 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. <em>Journal of Dairy Science<\/em>, 100, 5139-5152.<\/p>\n\n\n\n<p>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. <em>International Dairy Journal, <\/em>64,48-55.<\/p>\n\n\n\n<p>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. <em>International Dairy Journal, 55<\/em>, 1-9.<\/p>\n\n\n\n<p>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. <em>Food Chemistry<\/em>, 118 (1), 90-95.<\/p>\n\n\n\n<p>Giroux, H., Perreault, V. et Britten, M. (2007). Characterization of hydrophobic flavor release profile in oil-in-water emulsions. <em>Journal of Food Science<\/em>, 72 (2), S125-S129.<\/p>\n\n\n\n<p>Perreault, V. (2007). <em>Effet de la composition et de la structure des matrices alimentaires \u00e9labor\u00e9es \u00e0 partir de prot\u00e9ines laiti\u00e8res (\u00e9mulsions, gels) sur la lib\u00e9ration d\u2019ar\u00f4me<\/em>. Master&#8217;s thesis in Food Science and Technology (M. Sc.), Universit\u00e9 Laval, Qu\u00e9bec, 105 p.<\/p>\n\n\n\n<p><strong><strong>Books and book chapters<\/strong><\/strong><\/p>\n\n\n\n<p>Rioux, L.-\u00c8., Perreault, V. et Turgeon, S.L. (2019). Textural characteristics of Canadian foods; influences and properties of poutine cheese and maple products. Dans <em>Textural characteristics of world foods<\/em>, Wiley, pp 37-51.<\/p>\n\n\n\n<p>Bouvier, L. &amp; Perreault, V. (2009). <em>Applications des sciences en cuisine<\/em>. Montr\u00e9al: Cheneli\u00e8re \u00c9ducation, 174 p. (educational work)<\/p>\n\n\n\n<p>Collaboration with Diane Leclair Bisson&#8217;s project (2009): <em>Comestible, l&#8217;aliment comme mat\u00e9riau<\/em>. Montr\u00e9al: les \u00e9ditions du passage, 114 p.<\/p>\n\n\n\n<p><strong><strong>Posters<\/strong><\/strong><\/p>\n\n\n\n<p>Morin, G., Perreault, V., &amp; 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, Montr\u00e9al, May 16-17, 2024.&nbsp;<\/p>\n\n\n\n<p>Morin*, G., Perreault, V., Savoie, J., Feroussier, A., &amp; 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, B\u00e9n\u00e9fiQ, Qu\u00e9bec City, October 4-5, 2023.&nbsp;<\/p>\n\n\n\n<p>Raharimanana*, F. T., Boumail, A., Frost, M. B., Turgeon, S. L., &amp; Perreault, V. (2023) Exploring the texture of a diversity of Quebec forest mushrooms, Scientific poster, B\u00e9n\u00e9fiQ, Qu\u00e9bec City, October 4-5, 2023.&nbsp;&nbsp;<\/p>\n\n\n\n<p>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, Montr\u00e9al, 18 mai 2023.<\/p>\n\n\n\n<p>Boumail, A., Girard, F., Tanaka, K., Fr\u00f8st, M. B., Turgeon, S. L. &amp; Perreault, V. (2022). Caract\u00e9risation sensorielle d\u2019extraits de conif\u00e8res dans une perspective d\u2019usage culinaire. Scientific poster, ACFAS Conference (online), Qu\u00e9bec City, May 12, 13, 2022.<\/p>\n\n\n\n<p>Feroussier, A., Morin, G., Couture, R., Perreault, V., &amp; 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) \u2013 Food structures for a sustainable world, October 19-20, 2021.<\/p>\n\n\n\n<p>Girard, F., Boumail, A., Tanaka, K., Fr\u00f8st, M. B., Turgeon, S. L., &amp; 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.&nbsp;<\/p>\n\n\n\n<p>Levesque, J., Perreault, V., &amp; Mikhaylin, S. (2021). Impacts environnementaux du gaspillage alimentaire : \u00c9tude de cas d&#8217;un restaurant ind\u00e9pendant \u00e0 l&#8217;aide de l&#8217;analyse de cycle de vie. Scientific poster, INAF Student Symposium (online), May 20-21, 2021.&nbsp;<\/p>\n\n\n\n<p>Levesque, J., Perreault, V., &amp; Sergey Mikhaylin (2019). Caract\u00e9risation des pertes et gaspillage alimentaires en restauration et identification des points chauds pour leur r\u00e9duction. Scientific poster, GastronomiQc Lab Symposium, Montr\u00e9al, September 30, 2019.&nbsp;<\/p>\n\n\n\n<p>Lafeuille, B., Turgeon, S.L., Perreault, V., Goulet, C., &amp; Beaulieu, L. (2019). L\u2019impact de la temp\u00e9rature et du temps de cuisson sur les propri\u00e9t\u00e9s sensorielles de bouillons d\u2019algues qu\u00e9b\u00e9coises. Scientific poster, GastronomiQc Lab Symposium, Montr\u00e9al, September 30, 2019.&nbsp;<\/p>\n\n\n\n<p>Lacroix, M., Tanaka, T., Perreault, V. and Turgeon, S.L. (2019). Caract\u00e9risation du sirop d\u2019\u00e9rable selon sa couleur. Scientific poster, GastronomiQc Lab Symposium, Montr\u00e9al, September 30, 2019.&nbsp;<\/p>\n\n\n\n<p>Boukil, A., Silveira, N., Perreault, V., Perreault, V., Provencher, V., Turgeon, S.L., Rioux, L.-\u00c8., Turcotte, M., Mezdour, S., Pouliot, Y., &amp; 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, B\u00c9N\u00c9FIQ, Qu\u00e9bec City, October 2-4. 2018.&nbsp;<\/p>\n\n\n\n<p>Perreault, V., R\u00e9millard, N., Morin, P., Pouliot, Y., &amp; Britten, M. (2017). La composition et les propri\u00e9t\u00e9s m\u00e9caniques du fromage telles qu\u2019influenc\u00e9es par un concentr\u00e9 de prot\u00e9ines du lactos\u00e9rum d\u00e9natur\u00e9es et ses fractions. Scientific poster, STELA biennial colloquium, Qu\u00e9bec City, May 29-30, 2017.&nbsp;<\/p>\n\n\n\n<p><strong>Scientific conferences and seminars<\/strong>&nbsp;<\/p>\n\n\n\n<p>Morin, G., Veilleux, S., Perreault, V., Girard, A., Tanaka, K., &amp; Turgeon, S. L. (2024; submitted) Lorsque traditions deviennent innovations: L&#8217;id\u00e9ation avec les savoirs traditionnels, Conference, Annual Conference of the Administrative Sciences Association of Canada (ASAC), Montr\u00e9al, 1-3 June 2024.&nbsp;<\/p>\n\n\n\n<p>Lafeuille, B., Turcotte, M., Tamigneaux, \u00c9., Berger, K., Turgeon, S. L., Perreault, V., Provencher, V., &amp; 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.&nbsp;<\/p>\n\n\n\n<p>Mikhaylin, S., V\u00e9zina, S., L\u00e9vesque, J., Plamondon, G., Perreault, V., Labont\u00e9, M.- \u00c8., &amp; 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.&nbsp;<\/p>\n\n\n\n<p>Mikhaylin, S., V\u00e9zina, S., L\u00e9vesque, J., Plamondon, G., Perreault, V., Labont\u00e9, M.- \u00c8., &amp; 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.&nbsp;<\/p>\n\n\n\n<p>Feroussier, A., Couture, R., Gilbert, A., Perreault, V., &amp; 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.&nbsp;<\/p>\n\n\n\n<p>Perreault, V. &amp; 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, Montr\u00e9al, May 18, 2023.&nbsp;<\/p>\n\n\n\n<p>Feroussier, A., Couture, R., Morin, G., Perreault, V., &amp; 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, Montr\u00e9al, May 18, 2023.&nbsp;<\/p>\n\n\n\n<p>L\u00e9vesque, J., Godin, L., Perreault, V., &amp; 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, Montr\u00e9al, May 18, 2023.&nbsp;<\/p>\n\n\n\n<p>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, Montr\u00e9al, May 18, 2023.&nbsp;<\/p>\n\n\n\n<p>Morin, G., Perreault, V., Bougie, V., Silva Levatti Quadros, G., &amp; 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, Montr\u00e9al, May 18, 2023.&nbsp;<\/p>\n\n\n\n<p>Raharimanana, F. T., Boumail, A., Fr\u00f8st, M. B., Turgeon, S. L., &amp; 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, Montr\u00e9al, May 18, 2023.&nbsp;<\/p>\n\n\n\n<p>Perreault, V., &amp; Raharimanana, F. T. (2023). Champignons forestiers; le go\u00fbt au service de la mise en valeur d\u2019une diversit\u00e9 de produits. Conference, Colloquium Enjeux et d\u00e9fis du d\u00e9veloppement de l&#8217;industrie mycologique au Qu\u00e9bec : de la for\u00eat \u00e0 la table at the ACFAS Congress, Montr\u00e9al, May 9, 2023.&nbsp;<\/p>\n\n\n\n<p>Morin, G., Perreault, V., Savoie, J., Feroussier, A., &amp; Turgeon, S. L. (2022). Use of pulses pur\u00e9es as a novel ingredient to modulate the physical characteristic of pound cake, 16th International Hydrocolloids Conference. Conference, Guelph, October 23-26, 2022.&nbsp;<\/p>\n\n\n\n<p>Feroussier, A., Couture, R., Morin, G., Perreault, V., &amp; 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 &amp; Conference 2022. Conference, Wageningen, July 9-13, 2022.&nbsp;<\/p>\n\n\n\n<p>V\u00e9zina, S., Labont\u00e9, M.-\u00c8., Provencher, V., Perreault, V. &amp; 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.&nbsp;<\/p>\n\n\n\n<p>Levesque, J., Perreault, V., &amp; 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.&nbsp;<\/p>\n\n\n\n<p>Levesque, J., Perreault, V., &amp; Mikhaylin, S. (2022). \u00c9valuation des strat\u00e9gies de r\u00e9duction du gaspillage alimentaire en restauration ind\u00e9pendante dans un objectif d\u2019\u00e9co-efficience. Conference, ACFAS Congress (online), Qu\u00e9bec City, May 12-13, 2022.&nbsp;<\/p>\n\n\n\n<p>Feroussier, A., Morin, G., Couture, R., Perreault, V., &amp; 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), Qu\u00e9bec City, May 12-13, 2022.&nbsp;<\/p>\n\n\n\n<p>Morin, G., Savoie, J., Feroussier, A., Perreault, V., &amp; Turgeon, S. L. (2022). Utilisation de pur\u00e9es de l\u00e9gumineuses pour moduler les caract\u00e9ristiques physiques de g\u00e2teaux quatre-quarts. Conference, ACFAS Congress (online), Qu\u00e9bec City, May 12-13, 2022.&nbsp;<\/p>\n\n\n\n<p>Perreault, V., Girard, F., Boumail, A., Tanaka, K., Fr\u00f8st, M. B., &amp; Turgeon, S. L. (2022). Caract\u00e9risation sensorielle d\u2019extraits de conif\u00e8res dans une perspective d\u2019usage culinaire. Conference, Colloquium on the communication alimentaire at the ACFAS Congress (online), Qu\u00e9bec City, May 12-13, 2022.&nbsp;<\/p>\n\n\n\n<p>Perreault, V. (2022).\u202f\u00c0 l\u2019interface entre science et gastronomie. WebINAF &#8211; New member-researcher (online), 24 February, 2022.&nbsp;<\/p>\n\n\n\n<p>Lafeuille, B, Turgeon, S. L., Perreault, V., Goulet, C., &amp; Beaulieu, L. (2021). Impact of processing on sensorial properties of seaweed broth <em>Palmaria Palmita<\/em> and <em>Saccharina Longicruris<\/em>. Flash presentation, Green Food Tech (online), April 27, 2021.&nbsp;<\/p>\n\n\n\n<p>V\u00e9zina, S., Mikhaylin, S., Perreault, V., Plamondon, G., Provencher, V. and Labont\u00e9, M.-\u00c8. (2021). University food services ecoefficiency analysis: environmental impacts and nutritional quality score. Flash presentation, Green Food Tech (online), April 27, 2021.&nbsp;<\/p>\n\n\n\n<p>Feroussier, A., Perreault, V., &amp; Turgeon, S. L. (2021). \u00c9tude des caract\u00e9ristiques structurales de particules de pur\u00e9es de lentilles rouges et de leur impact sur la rh\u00e9ologie dynamique des systems. Conference, INAF Student Symposium (online), May 21, 2021.&nbsp;<\/p>\n\n\n\n<p>Perreault, V. and Turgeon, S.L. (2019). GastronomiQc Lab: Ensemble vers l\u2019assiette de demain. Conference, Food and Technology Science Colloquium, Qu\u00e9bec City, November 22, 2019.&nbsp;<\/p>\n\n\n\n<p>Perreault, V. and Turgeon, S.L. (2019). Culinarit\u00e9 de produits du Qu\u00e9bec \/ innovation appuy\u00e9e sur la science. Conference, GastronomiQc Lab Symposium, Montr\u00e9al, September 30, 2019.&nbsp;<\/p>\n\n\n\n<p>Britten, M., Giroux, H. J., R\u00e9millard, N., Gauvin, M.-P., Perreault, V. and Pouliot, Y. (2017). Valorisation des coproduits en transformation fromag\u00e8re. Conference STELA biennial colloquium, Qu\u00e9bec City, May 30, 2017.&nbsp;<\/p>\n\n\n\n<p><strong>Presentations in practice settings (industrial and others)<\/strong>&nbsp;<\/p>\n\n\n\n<p>Harvey, A.-A., Tanaka, K., Hauguel, V., Turgeon, S. L., Perreault, V<strong>.<\/strong> (2023). Outils accessibles de transfert des connaissances du GastronomiQc Lab vers l\u2019industrie (Fiche de transfert), MAPAQ.&nbsp;<\/p>\n\n\n\n<p>Perreault, V., &amp; Raharimanana, F. T. (2022). Recherche aux ar\u00f4mes de champignons forestiers; vers des outils de mise de valeur, MYCO Mauricie, Trois-Rivi\u00e8res, September 25, 2022.&nbsp;<\/p>\n\n\n\n<p>Perreault, V. (2022). Caract\u00e9risation sensorielle et compositionnelle de produits du Qu\u00e9bec dans une perspective d\u2019usage culinaire, Rendez-vous virtuel du GastronomiQc Lab (online), February 7, 2022.&nbsp;<\/p>\n\n\n\n<p>Lafeuille, B., Turgeon, S. L., Perreault, V., Goulet, C., &amp; Beaulieu, L. (2022). Impact de l\u2019intensit\u00e9 de cuisson sur le potentiel sensoriel de bouillons d\u2019algues <em>Palmaria palmata<\/em> et <em>Saccharina longicruris<\/em>, Rendez-vous virtuel du GastronomiQc Lab (online), February 7, 2022.&nbsp;<\/p>\n\n\n\n<p>Lacroix, M., Perreault, V., &amp; Turgeon, S. L. (2022). La cristallisation du sirop d\u2019\u00e9rable pour une diversit\u00e9 d\u2019usages, Rendez-vous virtuel du GastronomiQc Lab (online), February 7, 2022.&nbsp;<\/p>\n\n\n\n<p>Feroussier, A., Perreault, V., &amp; Turgeon, S. L. (2022). Valorisation du potentiel culinaire des pur\u00e9es de lentilles rouges en tant qu\u2019ingr\u00e9dient, Rendez-vous virtuel du GastronomiQc Lab (online), February 7, 2022.&nbsp;<\/p>\n\n\n\n<p>Morin, G., Perreault, V., &amp; Turgeon, S. L. (2022). Utilisation de pur\u00e9es de l\u00e9gumineuses pour moduler les caract\u00e9ristiques physiques de g\u00e2teaux quatre-quarts, Rendez-vous virtuel du GastronomiQc Lab (online), February 7, 2022.&nbsp;<\/p>\n\n\n\n<p>Levesque, J., Perreault, V., &amp; Mikhaylin, S. (2022). L\u2019\u00e9co-efficience\u2009: une avenue d\u2019\u00e9valuation de la performance des strat\u00e9gies de r\u00e9duction du gaspillage alimentaire en restauration, Rendez-vous virtuel du GastronomiQc Lab (online), January 24, 2022.&nbsp;&nbsp;<\/p>\n\n\n\n<p>V\u00e9zina, S., Perreault, V., &amp; Mikhaylin, S. (2022). Analyse de l\u2019\u00e9co-efficience dans un service alimentaire institutionnel, Rendez-vous virtuel du GastronomiQc Lab (online) January 24, 2022.&nbsp;<\/p>\n\n\n\n<p>Tanaka, K., Villeneuve, A., Turgeon, S.L., &amp; Perreault, V. (2020). Approches et actions vers une gastronomie responsable &#8211; Symposium du GastronomiQc Lab (Fiche de transfert), MAPAQ.&nbsp;<\/p>\n\n\n\n<p>Perreault, V. (2020). GastronomiQc Lab; Ensemble vers l\u2019assiette de demain, Conf\u00e9rence, dans le cadre du cours Culture: Facts and trends of the Techniques de tourisme ITHQ program, Montr\u00e9al, October 21, 2020.&nbsp;<\/p>\n\n\n\n<p>Pouliot, L., Perreault V., &amp; Turgeon L. (2018). Les l\u00e9gumes moches: source de cr\u00e9ation culinaire. Conference, Festival Montr\u00e9al en Lumi\u00e8re, Montr\u00e9al Canada, February 24, 2018 (Guest)&nbsp;<\/p>\n\n\n\n<section class=\"wp-block-vortex-blocks-contact-cta-columns alignwide contact-cta-columns-block\"><div class=\"contact-cta-columns-block__columns\">\n<div class=\"wp-block-vortex-blocks-contact-cta contact-cta-block\"><div class=\"contact-cta-block__inner\"><div class=\"contact-cta__icon-wrapper\"><div><svg width=\"42\" height=\"44\" viewBox=\"0 0 42 44\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M0 17.1999a4 4 0 0 1 1.6594-3.2437l17-12.2672c1.3975-1.0084 3.2837-1.0084 4.6812 0l17 12.2672A3.9998 3.9998 0 0 1 42 17.1999V40c0 2.2091-1.7909 4-4 4H4c-2.2091 0-4-1.7909-4-4V17.1999Z\" fill=\"#fff\" class=\"fill-background-color\"><\/path><path d=\"M0 17.1999a4 4 0 0 1 1.6594-3.2437l17-12.2672c1.3975-1.0084 3.2837-1.0084 4.6812 0l17 12.2672A3.9998 3.9998 0 0 1 42 17.1999V40c0 2.2091-1.7909 4-4 4H4c-2.2091 0-4-1.7909-4-4V17.1999Z\" fill=\"#000\" class=\"fill-base-color\" fill-opacity=\".4\"><\/path><path fill=\"#000\" class=\"fill-base-color\" d=\"M6 5h30v33H6z\"><\/path><path d=\"m0 20 21 11.1818L42 20v20c0 2.2091-1.7909 4-4 4H4c-2.2091 0-4-1.7909-4-4V20Z\" fill=\"#fff\" class=\"fill-background-color\"><\/path><path d=\"m0 20 21 11.1818L42 20v20c0 2.2091-1.7909 4-4 4H4c-2.2091 0-4-1.7909-4-4V20Z\" fill=\"#000\" class=\"fill-base-color\" fill-opacity=\".6\"><\/path><path d=\"M23 14h-4v4h-4v4h12v-4h-4v-4Z\" fill=\"#fff\"><\/path><\/svg><\/div><\/div>\n<h2 class=\"wp-block-heading\" id=\"coordonnees\">Contact information<\/h2>\n\n\n\n<p>veronique.perreault@ithq.qc.ca<\/p>\n<\/div><\/div>\n<\/div><\/section>\n","protected":false},"excerpt":{"rendered":"<p>Bio Having worked at the ITHQ for nearly 20 years, V\u00e9ronique Perreault has greatly contributed to the development of the research sector within the institution. Her work is anchored in&hellip;<\/p>\n","protected":false},"author":3816,"featured_media":0,"parent":23906,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_oasis_is_in_workflow":0,"_oasis_original":0,"_oasis_task_priority":"","_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"wpo365_audiences":[],"wpo365_private":false,"footnotes":"","_tec_slr_enabled":"","_tec_slr_layout":""},"class_list":["post-24062","page","type-page","status-publish","hentry"],"acf":[],"ticketed":false,"_links":{"self":[{"href":"https:\/\/www.ithq.qc.ca\/en\/wp-json\/wp\/v2\/pages\/24062","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ithq.qc.ca\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ithq.qc.ca\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ithq.qc.ca\/en\/wp-json\/wp\/v2\/users\/3816"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ithq.qc.ca\/en\/wp-json\/wp\/v2\/comments?post=24062"}],"version-history":[{"count":0,"href":"https:\/\/www.ithq.qc.ca\/en\/wp-json\/wp\/v2\/pages\/24062\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.ithq.qc.ca\/en\/wp-json\/wp\/v2\/pages\/23906"}],"wp:attachment":[{"href":"https:\/\/www.ithq.qc.ca\/en\/wp-json\/wp\/v2\/media?parent=24062"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}