Monique lacroix – Microbiology- Best Scholar Award

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Monique lacroix – Microbiology- Best Scholar Award

Prof. Monique lacroix  distinguished academic and researcher in the field Microbiology.

 

🌐 Professional Profile

Educations📚📚📚

Dr. Monique Lacroix received her Doctorate in Nutrition from Université Laval in November 1986, under the supervision of Jean Amiot, after completing her studies from September 1982 to November 1986. In January 1983, she earned a Diploma in Nutrition Physiology from the Institut National de la Recherche Agronomique, supervised by Alain Rérat until October 1983. She also holds a Master’s degree with a thesis in Food Science and Technology from Université Laval, completed in December 1982, again under the guidance of Jean Amiot from September 1980 to December 1982. Her academic journey began with a Bachelor’s degree in Food Science and Technology from Université Laval, completed in May 1980, with her studies spanning from September 1976 to May 1980.

Throughout her distinguished career, Dr. Lacroix has received numerous accolades. In May 2021, she was a finalist at the 30th Innovation Gala Award hosted by the Association for Research Development and Innovation (ADRIQ), where she received an Innovation Award. In March 2021, she was nominated as a Fellow of the Institute of Food Technologists (IFT), recognizing her exceptional achievements and contributions to food science research. From November 2020 to November 2024, she was recognized among the world’s top 2% scientists based on Stanford University’s rankings, a testament to her influential research and academic excellence. In May 2020, Dr. Lacroix was honored with the Grand Prix des Diplômées de l’Université Laval, receiving the title of Grande Diplômée de l’Université Laval, acknowledging her significant contributions and outstanding accomplishments as an alumna of the university.

 

Research Specializations:

Her research specializations encompass a diverse array of topics within the field of biotechnology and food science. She focuses on the effects of irradiation on various biological materials, particularly probiotic bacteria and proteins, to enhance their functionality and stability. Her work also delves into the study of biopolymers and their applications, especially in the context of crosslinking, which is crucial for improving the properties of these materials. Additionally, she is deeply engaged in the development of nutraceutical products, leveraging her expertise to create innovative health-promoting solutions. Her research on radioresistance explores the mechanisms that enable certain organisms to withstand radiation, providing insights that could have significant implications for food preservation and safety. Furthermore, she investigates polysaccharides and natural antimicrobials, aiming to harness their potential as bio-based preservatives and therapeutic agents. Through her comprehensive and interdisciplinary approach, she contributes to advancing our understanding and application of these critical areas in science and technology.

She has built a distinguished career spanning over four decades, primarily at the INRS – Centre Armand-Frappier Santé Biotechnologie in Laval, Institut National de la Recherche Scientifique. Beginning as a Research Assistant at Université Laval, where she conducted pivotal studies in nutrition, she swiftly advanced through roles including Teaching Assistant and, later, as a part-time Teacher at Université de Montréal, specializing in Nutrition and Food Science. Her tenure as Assistant, Associate, and subsequently Full Professor at INRS has been marked by extensive contributions to Food Science and Microbiology, with a focus on natural polymers, probiotic bacteria, and nutraceutical products. Her pioneering research in biopolymers and the development of novel nutraceuticals underscores her commitment to advancing scientific knowledge and application in these critical fields. Her leadership as a Full Professor continues to shape the future of biotechnological research, emphasizing innovation and sustainable solutions in food science and microbiology.

Research Funding History:

She has a robust history of securing research funding, leading multiple projects aimed at enhancing food safety and packaging innovation. Notably, her ongoing endeavors include evaluating the biological effects of essential oils supported by the Foundation Armand-Frappier, a study on flexible packaging with barrier properties funded competitively by the Natural Sciences and Engineering Research Council of Canada (NSERC), and the development of biobased biodegradable bioactive food packaging, also funded by NSERC. Her leadership extends to projects focused on natural antimicrobial compounds, radioresistance and radiosensitization of microorganisms, and various initiatives enhancing food quality and safety through innovative formulations and packaging solutions, all backed by significant competitive funding from industry partnerships and governmental bodies

📝🔬Publications📝🔬