Del 02 al 04 de Noviembre 2017

Nuevo Vallarta, Nayarit, México

Dr. Lucie Beaulieu

Université Laval Québec
Associate Professor

Dr. Lucie Beaulieu has been an Associate Professor Université Laval’s Food Science Department since 2014. She has built an original research program on the structural and functional characterization of new sources of biomarine ingredients, and primarily on high value proteins as innovative means for enhancing food quality and promoting health. She is a board member, researcher for Theme 1 (food and its components), and the coordinator of the interest group on biomarine products at the Institute of Nutrition and Functional Foods (INAF). From 2009 to 2014, she sat on the ACCORD Ressources, sciences et technologies marines (RSTM) committee for Bas Saint Laurent. Recognized as a leader in her field, she has instigated numerous collaborative projects with industry and international partners. She actively participates in strategic research planning based on global scientific issues in the sustainable management of bioresources.