Claire Gaiani, University of Lorraine, France
Claire GAIANI is Professor at the LIBio, University of Lorraine (France). Her research is thematically organized around the main area of the physicochemistry of food powders (structure, targeting, formulation…). Her actual scientific activity addresses the stabilization of natural bioactive compounds (probiotics, glycans, polyunsaturated fatty acids, flavonoids…) into food powder vehicles through the mastering of various processes (namely, spray-drying, encapsulation, emulsification, gelification, coating or freeze-drying).
She successfully managed fundamental competitive programs including the French ANR (French National Agency for Research) and European projects (Excellent science section with a Marie Sklodowska-Curie action). She also managed many industrial partnerships with leading international food companies (including Nestle, CNIEL, Arla Food…).
Laboratory page : libio.univ-lorraine.fr/fr/personnels/membres-permanents/GAIANI-Claire
Researchgate : www.researchgate.net/profile/Claire_Gaiani
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