a4 cv iate l palmade

E 2 Curriculum Vitae: Laetitia PICART-PALMADE
Current position
Assistant Professor,
Polytech’Montpellier - University Montpellier 2
Education
•
Ph.D: in Food Sciences (2004, UM 2)
Research topic: Emerging food preservation techniques:
pulsed electric fields, combined high pressure/low
temperature treatments, high pressure homogenization.
Characterization of process parameters and microbial
inactivation.
•
Master in Food Sciences (2001, Post graduate
school of Biological and Industrial Sciences and
Processes, UM 2).
•
Engineer diploma in Food Science and
Technology (2000, Polytech’Montpellier - France).
Research topics of interest
•
•
•
•
•
•
Emerging food preservation techniques;
High pressure (hydrostatic or dynamic);
Agro-polymer structuration;
Biochemistry and physical-chemistry of
colloidal systems;
Formulation, production and
characterization of nanoparticles such as
submicron emulsion or protein
aggregates;
Functional foods.
Teaching activities
•
•
More than 200 hr/year in food sciences, food
engineering, rheology and formulation – Food
Science and Technology Department of
Polytech’Montpellier;
Department coordinator of international
student exchanges
Name: Laetitia PICART-PALMADE
Nationality: French
Email: [email protected]
Tel: +33467143534
Key Publications / Communications
● Dumay, E., Chevalier-Lucia, D., Picart-Palmade, L.,
Benzaria A., Gracia-Julia, A., Blayo, C. (2013).
Technological aspects and potential applications of
(ultra) high-pressure homogenisation. Trends in Food
Science & Technology, 31, 13-26.
● Chevalier-Lucia, D., Blayo, C., Gracia-Julia, A., PicartPalmade, L., & Dumay, E. (2011). Processing of
phosphocasein dispersions by dynamic high pressure:
Effects on the dispersion physico-chemical
characteristics and the binding of α-tocopherol
acetate to casein micelles. Innovative Food Science
and Emerging Technologies, 12(4), 416-426.
● Roux, S., Courel, M., Picart-Palmade, L., & Pain, J.P.
(2010). Design of an ohmic reactor to study the
kinetics of thermal reactions in liquid products.
Journal of Food Engineering, 98(4), 398-407.
● Chevalier-Lucia, D., Cortes-Munoz, M., PicartPalmade, L., & Dumay, E. (2009). Submicron
emulsions processed by ultra-high pressure
homogenisation. High Pressure Research, 29, 732738.
● Gracia-Julia, A., Rene, M., Cortes-Munoz, M., Picart,
L., Lopez-Pedemonte, T., Chevalier,D., & Dumay, E.
(2008). Effect of dynamic high pressure on whey
protein aggregation: A comparison with the effect of
continuous short-time thermal treatments. Food
Hydrocolloids, 22, 1014-1032.
The Ingénierie des Agropolymères et Technologies Emergentes is a joint research centre of INRA, CIRAD, University
Montpellier II and SupAgro