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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

Vice Director Romain Jeantet

Pr. Romain Jeantet

Pr. Romain Jeantet
Vice Director
Responsible for Higher education relations and International relations

My academic background consists of a master’s degree in Food Science and Technology (1992), followed by a PhD from Agrocampus Ouest (1995). Since then, my research activity has evolved according to a quasi-psychoanalytical scheme from milk to egg and then to heat and mass transfers within two research fields: “Concentration, Spray Drying and Rehydration of Dairy Products” and "thermal treatment and functionality", with particular focus on the influence of the process and thermodynamic parameters on the final functional product properties.

My interest in food process engineering is due to both the experimental and conceptual approaches it requires, and to the practical innovations it makes possible to propose to our stakeholders (2 prediction softwares - 31 licenses sold- and 3 patents). Moreover, addressing current concerns makes it necessary to include different expertise areas, which strengthens the human dimension of the projects I am involved in. In the near future, will we be able to define a treatment which optimises the nutritional properties conferred to the product and limits its environmental impact? What a fascinating challenge!

Over the past 20 years, I have shared my enthusiasm for these topics through my contribution to the training of more than 1000 specialised engineers and masters, and through editing 13 books in the field of Food Science, especially in Dairy Science and Technology.

As both a researcher and a professor my motivation is double: ):

  • To contribute to the progress of dairy process engineering knowledge in a public realm but also accounting for industrial issues
  • To allow the diffusion of this knowledge by any supports available (initial and professional training, paper and book publications, research and technology transfer projects).