Prof. Alain Le Bail, ONIRIS-GEPEA/CNRS 6144, France
SFR IBSM 4202 - INRA/BIA – CNRS/GEPEA
Prof. Alain Le BAIL got a PhD in Heat Transfer and Fluid Dynamics at the University of Nantes (1990). After 2 years in the industry, he obtained a Professor position at ONIRIS (Previously ENITIAA) in the Food Process Department. His teaching and research activity are related to phase change in food systems and to the developpement of innovative process. Specific ongoing activities are related to baking applications covering mixing, baking as well as reformulation (ie. salt-sugar-lipid reduction) and freezing assisted by electromagnetic waves to reduce freeze damage. He is vice-president of the IBSM Research Federation (CNRS-GEPEA / INRA-BIA). He coordinated the EU-FRESHBAKE project (FP6), which has been selected as one of the 8 success story among 181 FP6-FP7 food related funded projects. He is member of the editorial board of IFSET (ELSEVIER), FABT (SPRINGER) and the Journal of the French Association of Refrigeration (RGF). Pr LE BAIL published ca 180 papers & book chapters (WOS H-Index 30).
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