Dr Guillaume Brisson
BSc (2006); PhD in Food Science and Technology, Université Laval, Québec.
Dr Guillaume Brisson joined the Riddet Institute as a Post-doctoral Fellow in May 2009.
Research interests
Dr Brisson’s field of expertise is in dairy science and he is working on both industry funded applied projects and in fundamental research. His PhD work was on the separation of lactoferrin from whey by membrane process and on lactoferrin thermal stability.
Dr Brisson did a post-doc at the Dairy Product Technology Center at Cal Poly State University in California, working with Professor Rafael Jiménez-Flores on the interaction between milk fat globule membrane components and probiotic lactic acid bacteria. During his post-doc he developed expertise in the characterisation of membrane material (phospholipids and proteins) interactions. He has also worked on the development of membrane processing technologies for the manufacture of whey and buttermilk bioactive ingredients.
Main interests: dairy protein chemistry, dairy protein fractionation (membrane filtration & chromatography), dried dairy ingredients, and on the impact of processing on dairy ingredient properties.
Selected publications
Brisson, G., Payken, H.F., Sharpe, J.P. and Jiménez-Flores, R. (2010). Characterization of Lactobacillus reuteri interaction with milk fat globule components in dairy products. Journal of Agricultural and Food Chemistry, 58, 5612-5619.
Jiménez-Flores, R. and Brisson, G. (2008). The milk fat globule membrane as an ingredient: Why, How, When? Dairy Science and Technology, 88 (1), 5-18.
Brisson, G., Britten, M. and Pouliot, Y. (2007). Electrically-enhanced crossflow microfiltration for separation of lactoferrin from whey protein mixtures. Journal of Membrane Science 297 (1-2), 206-216.
Brisson, G., Britten, M. and Pouliot, Y. (2007). Effect of iron saturation on the recovery of lactoferrin in rennet whey coming from heat-treated skim milk. Journal of Dairy Science, 90 (6), 2655-2664.
Brisson, G., Britten, M. and Pouliot, Y. (2007). Heat-induced aggregation of lactoferrin at neutral pH: effect of the iron content. International Dairy Journal, 17 (6), 617-624.