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24, chemin de Borde Rouge -Auzeville - CS52627 31326 Castanet Tolosan cedex - France

Last update: May 2021

Menu Logo Principal Institut Agro Carnot_Qualiment

Internet de l'unité STLO Science et Technologie du Lait et de l'Oeuf

STLO Research Unit

Spray-Drying - Concentrated Matrices - Functionalities

Dairy Processing team


Dr Cécile Le Floch-Fouéré

Dr Cécile le Floch-Fouéré

Leader of Spray-drying - Concentrated Matrices - Functionalities team
Phone: +33(0)2 23 48 59 26
Read all about our LATEST MAIN RESULTS at the bottom of this page


During food processing/stabilization, many physical and biochemical modifications of constituents take place. These changes are available in structural or state changes beyond the critical concentration, and induce modifications in the performance of operations. Therefore process control involves making progress on fundamental issues of major interest in the field of dairy processing in order to move towards more targeted products and safer and eco-aware processes.

Our objective

Studies carried out by Spray-drying - Concentrated Matrices - Functionalities (SMCF) team aim to master manufacturing process and control the technological and nutritional properties of a wide range of dry ingredients (protein isolates, ingredients incorporating pre- and probiotics, etc.) implemented in products increasingly specialized (seniors, sportsmen, infants, etc.). Our main concern is to understand how the management of concentration / destabilization operations (evaporation-spray-drying / rehydration) affects the behavior and properties of the ingredients and, in return, how their features and properties modify performances and environmental impact of processes.

Our strategies

Our works are conducted at multiscales, from molecular to macroscopic by combining studies on both model and real systems, in order to:

  • Identify, quantify and model physico-chemical mechanisms involved in state transitions undergone by dairy matrices during the concentration / destabilization processes 
  • Establish general rules to select appropriately designed processes, technological trajectories in dairy and cheese processing in order to control and optimize properties of these matrices
  • Capitalize on knowledge to put forward technological schemes of concentration and drying  to design more efficient, innovative and eco-aware processes with the manufacture of products of high qualities.

Skills & Expertise

Our research brings together a network of experts in:

  • Process engineering
  • Colloïds science
  • Proteins and lipids biochemistry
  • Dairy and cheese processing.


Cécile LE FLOCH-FOUERE (senior scientist, team leader)
Eric BEAUCHER (technicien)
Françoise BOISSEL (technicienne)
Anne DOLIVET (technicienne)
Emeline GOUSSE (Ingénieure)
Romain JEANTET (scientifique)
Luca LANOTTE (scientifique)
Arlette LEDUC (technicienne)
Jeehyun LEE (scientifique)
Gaëlle TANGUY-SAI (scientifiqueilles GARRIC (scientist)

PhD Students: François MARTIN, Maheschandra PATIL, Ming YU



Towards sustainable drying processes for dairy powder production

Spray drying is the gold standard for manufacturing dairy powders. It is however extremely energy intensive. Both recent technological advances in...
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How the drying step impacts the rehydration of agglomerated powders?

In the food industry, solubility in water is a critical attribute of most of the powdered products. The steam-jet agglomeration process is...
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Calcium citrate contributes to the fouling of evaporators

Fouling of falling-film evaporators during the concentration of dairy products is a major problem in the dairy industry as it has negative impacts on...
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The skin formation in course of drying of dairy products

Nowadays, the control of the nutritional properties of milk powders represents a fundamental and industrial challenge to develop new infant formulas....
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All results of Spray-drying - Concentrated Matrices - Functionalities team

All results of Spray-drying - Concentrated Matrices - Functionalities team