Dominique Chevalier

Dr Dominique Chevalier-Lucia is professor of food science at the University of Montpellier. She received her doctoral degree in food process engineering from the National School for Engineers in Agricultural and Food Science, ONIRIS Nantes, in 2000. Her main research focus and interest is food process engineering with emphasis on isostatic and dynamic high pressure processing with applications on protein systems and submicron emulsions. She carries out her research activities in the Dynamic Structuration under Constraints (DySCo) team of the joint research unit Agropolymer Engineering and Emerging Technologies (UMR IATE) since 2007. She has authored 45 peer-reviewed publications and book chapters. She gives lectures at the Biological and Food Engineering department of the engineering school Polytech Montpellier. Her teaching assignments are dedicated to food processing and technology and also improvement of industrial performances (lectures and experimental works). She serves as the head of this department since 2018. Since 2013, she supervised each year a student team competing to the student awards of food eco-Innovation Ecotrophelia.