Répertoire du corps professoral

Chaire de recherche en technologie d'électro-activation pour améliorer la gestion de l'eau et réduire son utilisation par l'industrie agro-alimentaire
Programme: Programme Innovation bioalimentaire 2023-2028 - Volet 4 - Soutien financier aux initiatives de partenariat pour l’innovation
Organisme(s) subventionnaire(s): Ministère de l'agriculture, des pêcheries et de l'alimentation
Type de financement: Subvention
Établissement tête: Université Laval
Du 10 mars 2025 au 31 mai 2030

Institut sur la nutrition et les aliments fonctionnels (INAF)
Programme: Regroupements stratégiques NT
Organisme(s) subventionnaire(s): Université Concordia, Institut national de recherche scientifique (INRS), Université du Québec à Rimouski, Fonds de recherche du Québec - Nature et technologies, Université McGill, Université Laval - Fonds internes, Merinov - Centre d'innovation de l'aquaculture et des pêches du Québec
Type de financement: Subvention
Établissement tête: Université Laval
Du 1 avril 2024 au 31 mars 2030

La technologie d'électro-activation pour la valorisation de résidus agroalimentaires et la création de produits innovants
Programme: Projet de recherche en équipe
Organisme(s) subventionnaire(s): Fonds de recherche du Québec - Nature et technologies
Type de financement: Subvention
Établissement tête: Université Laval
Du 1 avril 2024 au 31 mars 2027

Évaluation des paramètres de culture optimaux pour différentes variétés de caméline dans les conditions de culture du Québec
Programme: Programme Innovation bioalimentaire 2023-2028 - Volet 5 - Soutien au transfert de connaissances et à la diffusion
Organisme(s) subventionnaire(s): Ministère de l'agriculture, des pêcheries et de l'alimentation
Type de financement: Subvention
Établissement tête: Université Laval
Du 21 février 2024 au 28 février 2026

Réseau de recherche en économie circulaire du Québec – RRECQ AXE 2
Programme: Appel - Réseau québécois de recherche en économie circulaire (RQREC)
Organisme(s) subventionnaire(s): Université Laval - Fonds internes, Fonds de recherche du Québec - Société et culture
Type de financement: Subvention
Établissement tête: Université Laval
Du 1 avril 2021 au 31 mars 2026

Réseau de recherche en économie circulaire du Québec – RRECQ AXE 3
Programme: Appel - Réseau québécois de recherche en économie circulaire (RQREC)
Organisme(s) subventionnaire(s): Fonds de recherche du Québec - Société et culture
Type de financement: Subvention
Établissement tête: ETS - École de technologie supérieure
Du 1 avril 2021 au 31 mars 2026

Financements des 2 dernières années

Pôle de recherche et d'innovation pour accélérer la transition vers des systèmes alimentaires durables et résilients
Programme: APPEL à Pôle de recherche et d’innovation du FRQNT – Secteur Bioalimentaire
Organisme(s) subventionnaire(s): Fonds de recherche du Québec - Nature et technologies
Type de financement: Subvention
Établissement tête: Université Laval
Du 1 avril 2022 au 31 mars 2025

Production de charcuteries faibles en sodium et gras saturés en utilisant des solutions aqueuses électro-activées et de l'huile de canola solidifiée avec des polyols
Programme: Programme Innov’Action agroalimentaire
Organisme(s) subventionnaire(s): Olymel, Ministère de l'agriculture, des pêcheries et de l'alimentation
Type de financement: Subvention
Établissement tête: Université Laval
Du 3 mars 2020 au 1 janvier 2024

Prébiotiques de nouvelle génération par électroactivation en solution du lactosérum et de son perméat
Programme: Subventions à la découverte SD (individuelles et d'équipe)
Organisme(s) subventionnaire(s): INACTIF Secrétariat Inter-Conseils (Canada) (CRSH, CRSNG, IRSC), Conseil de recherches en sciences naturelles et génie Canada
Type de financement: Subvention
Établissement tête: Université Laval
Du 1 mai 2019 au 31 mars 2025

Institut sur la nutrition et les aliments fonctionnels (INAF)
Programme: Regroupements stratégiques NT
Organisme(s) subventionnaire(s): Institut national de recherche scientifique (INRS), Fonds de recherche du Québec - Nature et technologies, Université Laval - Fonds internes, Université McGill, Université du Québec à Rimouski, Université de Sherbrooke
Type de financement: Subvention
Établissement tête: Université Laval
Du 1 avril 2017 au 31 mars 2024

Fode III Keita, Maîtrise en génie agroalimentaire - avec mémoire

Abdullah Nayeem, Doctorat en sols et environnement

Emmanuel Freddy Osse, Doctorat en sols et environnement

Zarifeh Raji, Doctorat en sols et environnement

James Kamen Ngotom, Doctorat en sciences des aliments - microbiologie alimentaire

Koffi Jean Didier Kouassi, Doctorat en sols et environnement

Junior Brandon Kouokam, Maîtrise en sciences des aliments - avec mémoire

Alla Lazar, Doctorat en sols et environnement

Abdramane Ongoiba, Maîtrise en génie agroalimentaire - avec mémoire

Encadrements terminés dans les 5 dernières années

Mahsa Rezaee, Doctorat en sciences des aliments

Robercia Christelle Mpiri Maleka, Maîtrise en génie agroalimentaire - avec mémoire

Ittissam Hasnaoui, Maîtrise en sciences des aliments - microbiologie alimentaire - avec mémoire

Shima Momen, Doctorat en sciences des aliments

Molka Allagui, Maîtrise en génie agroalimentaire - avec mémoire

Md Ahasanul Karim, Doctorat en sols et environnement

Pierre Emerson Cayemitte, Doctorat en sciences des aliments

Publications des 5 dernières années

Application of multivariate adaptive regression splines (MARS) to study the colorization occurring in the process of lactulose production following lactose electro-activation International Dairy Journal, 2025/09. Abdullah Nayeem, Hossein Bonakdari, Seddik Khalloufi, Mohammed Aider. DOI 10.1016/j.idairyj.2025.106291

Improved Functionality, Quality, and Shelf Life of Merguez-Type Camel Sausage Fortified with Spirulina as a Natural Ingredient Foods, 2024/12/28. Djamel Djenane, Boumediène Méghit Khaled, Yamina Ben Miri, Mohammed Said Metahri, Luis Montañés, Mohammed Aider, Agustín Ariño. DOI 10.3390/foods14010059

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives F1000Research, 2024/07/05. Djamel Djenane, Mohammed Aider. DOI 10.12688/f1000research.125246.3

Essential oils profile, antioxidant and antibacterial potency of Tunisian fennel (Foeniculum vulgare Mill.) leaves grown under conventional and organic conditions Food Chemistry Advances, 2024/06. Mounira Elbaz, Souhir Ben Abdesslem, Alexis St-Gelais, Mouna Boulares, Olfa Ben Moussa, Monaam Timoumi, Mnasser Hassouna, Mohammed Aider. DOI 10.1016/j.focha.2024.100734

Effect of electro-activated ascorbate solution on physico-chemical properties of processed meat made with xanthan-canola protein Pickering emulsion as animal fat replacer Food Chemistry Advances, 2024/06. Mahsa Rezaee, Seddik Khalloufi, Mohammed Aider. DOI 10.1016/j.focha.2024.100703

Digital monitoring and response surface methodology optimization of wheat bran bleaching by hydrogen peroxide and its incorporation into wheat Flour Future Foods, 2024/06. Mohammed Aider, Meriem Zaddem, Ahasanul Karim. DOI 10.1016/j.fufo.2024.100327

Contribution to the process development of lactulose-rich whey production by electro-activation with its subsequent neutralization by using the same electro-activation reactor Journal of Food Engineering, 2024/02. Molka Allagui, Ahasanul Karim, Mohammed Aider. DOI 10.1016/j.jfoodeng.2023.111758

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives F1000Research, 2024/01/09. Djamel Djenane, Mohammed Aider. DOI 10.12688/f1000research.125246.2

Study of the impact of electro-activated whey on the growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and the antibacterial potency of their supernatant against Salmonella enterica International Dairy Journal, 2024/01. Ittissam Hasnaoui, Ahasanul Karim, Mohammed Aider. DOI 10.1016/j.idairyj.2023.105793

Optimization of canola meal bleaching by hydrogen peroxide, protein extraction and characterization of their functional properties Future Foods, 2023/12. Mohammed Aider, Mamadou Ndiaye, Ahasanul Karim. DOI 10.1016/j.fufo.2023.100282

Fabrication and characterization of heat-set composite gels obtained from complexation of electro-activated whey/canola proteins mixture Food Hydrocolloids, 2023/08. Shima Momen, Denis Rodrigue, Mohammed Aider. DOI 10.1016/j.foodhyd.2023.108751

Production of highly soluble and functional whey/canola proteins through complexation using alkaline electro-activation Food Hydrocolloids, 2023/04. Shima Momen, Mohammed Aider. DOI 10.1016/j.foodhyd.2022.108395

Study of the effect of canola proteins-xanthan based Pickering emulsion as animal fat replacer in a food matrix produced from mechanically separated meat Meat Science, 2023. Rezaee, Mahsa, Aider, Mohammed. DOI 10.1016/J.MEATSCI.2023.109283

SWEET SORGHUM AND SWEET PEARL MILLET CARBOHYDRATE EXTRACTION AND PRESERVATION FOR BIOETHANOL PRODUCTION AND BAGASSE VALORIZATION: A REVIEW Journal of the ASABE, 2023. Saied, Noura, Khelifi, Mohamed, Bertrand, Annick, Aider, Mohammed. DOI 10.13031/JA.15211

Impact of electro-activated whey on growth, acid and bile resistance of Lacticaseibacillus rhamnosus GG and Lactobacillus acidophilus ATCC 4356 Heliyon, 2023. Aider-Kaci, Farida Ait, Aidarbekova, Sabina, Aider, Mohammed. DOI 10.1016/J.HELIYON.2023.E13154

Effects of Acid and Alkali Pretreatments on Carbohydrate Release from Sweet Sorghum and Sweet Pearl Millet Bagasse for Bioethanol Production Bioenergy Research, 2023. Saied, Noura, Khelifi, Mohamed, Bertrand, Annick, Tremblay, Gaetan F., Aider, Mohammed. DOI 10.1007/S12155-023-10617-3

Impact of the Anodic and Cathodic Electro-Activation Treatment on the Physico-Chemical and Antioxidant Capacity of Red Beetroot Juice ACS Omega, 2022/11/22. Angeline Duqueyroix, Farida Ait Aider-Kaci, Mohammed Aider. DOI 10.1021/acsomega.2c05671

Effects of Hydrocolloid Agar, Gelatin, Pectin, and Xanthan on Physicochemical and Rheological Properties of Pickering Emulsions Stabilized by Canola Protein Microgel as a Potential Animal Fat Replacer ACS Food Science & Technology, 2022/10/21. Mahsa Rezaee, Farida Ait Aider-Kaci, Mohammed Aider. DOI 10.1021/acsfoodscitech.2c00264

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives [version 1; peer review: 1 approved, 1 not approved] 2022/09/22. Djamel Djenane, Mohammed Aider. DOI 10.12688/f1000research.125246.1

Bacillus cereus as an Underestimated Foodborne Pathogen and New Perspectives on its Prevalence and Methods of Control: Critical and Practical Review ACS Food Science & Technology, 2022/08/19. Pierre Emerson Cayemitte, Philippe Raymond, Mohammed Aider. DOI 10.1021/acsfoodscitech.2c00173

Bioconversion of electro-activated lactose, whey and whey permeate to produce single cell protein, ethanol, aroma volatiles, organic acids and fat by Kluyveromyces marxianus International Dairy Journal, 2022/06. Ahasanul Karim, Mohammed Aider. DOI 10.1016/j.idairyj.2022.105334

Potential Use of Nonanimal-Based Biopolymers as Gelling/Emulsifying Stabilizing Agents to Reduce the Fat Content in Foods: A Review ACS Food Science & Technology, 2022/05/20. Mahsa Rezaee, Mohammed Aider. DOI 10.1021/acsfoodscitech.2c00031

Production of Ryazhenka, a traditional Ukrainian fermented baked milk, by using electro-activated whey as supplementing ingredient and source of lactulose Food Bioscience, 2022/04. Sabina Aidarbekova, Mohammed Aider. DOI 10.1016/j.fbio.2021.101526

Study of the physico-chemical, structural, microbiological properties and volatile flavour compounds profile of kefir supplemented with electro-activated whey International Dairy Journal, 2022/03. Sabina Aidarbekova, Mohammed Aider. DOI 10.1016/j.idairyj.2021.105218

Comprehensive utilisation of electro-activated whey-based media in cell growth, metabolite production and aroma compounds synthesis using a starter culture originated from kefir grains International Dairy Journal, 2022/03. Ahasanul Karim, Mohammed Aider. DOI 10.1016/j.idairyj.2021.105276

Study of the Antibacterial Potency of Electroactivated Solutions of Calcium Lactate and Calcium Ascorbate on Bacillus cereus ATCC 14579 Vegetative Cells ACS Omega, 2022/02/01. Pierre Emerson Cayemitte, Natela Gerliani, Philippe Raymond, Mohammed Aider. DOI 10.1021/acsomega.1c06124

Production of prebiotic lactulose through isomerisation of lactose as a part of integrated approach through whey and whey permeate complete valorisation: A review International Dairy Journal, 2022. Karim, Ahasanul, Aider, Mohammed. DOI 10.1016/J.IDAIRYJ.2021.105249

Impact of alkaline electro-activation treatment on physicochemical and functional properties of sweet whey Food Chemistry, 2022. Momen, Shima, Alavi, Farhad, Aider, Mohammed. DOI 10.1016/J.FOODCHEM.2021.131428

Potential applications of ficin in the production of traditional cheeses and protein hydrolysates JDS Communications, 2021/09. Mohammed Aider. DOI 10.3168/jdsc.2020-0073

Use of Electro-Activated Whey as Ingredient in Fermented Milk Production: Proof of the Concept of the Technological Feasibility ACS Food Science & Technology, 2021/08/20. Sabina Aidarbekova, Mohammed Aider. DOI 10.1021/acsfoodscitech.1c00230

Study of the Protective Effect of Electroactivated Whey Permeate on Lipid Oxidation and Color in Refrigerated Minced Beef Meat ACS Food Science & Technology, 2021/06/18. Amrane Djouab, Mohammed Aïder. DOI 10.1021/acsfoodscitech.1c00088

Study of the impacts of electro-activated solutions of calcium lactate, calcium ascorbate and their equimolar mixture combined with moderate heat treatments on the spores of Bacillus cereus ATCC 14579 under model conditions and in fresh salmon International Journal of Food Microbiology, 2021. Cayemitte, Pierre Emerson, Gerliani, Natela, Raymond, Philippe, Aider, Mohammed. DOI 10.1016/J.IJFOODMICRO.2021.109285

Study of the Electro-Activation Process of Calcium Lactate, Calcium Ascorbate Solutions, and Their Equimolar Mixture: Assessment of Their Physicochemical Properties ACS Omega, 2021. Cayemitte, Pierre Emerson, Gerliani, Natela, Raymond, Philippe, Aider, Mohammed. DOI 10.1021/ACSOMEGA.1C00345

ENSILABILITY AND NUTRITIVE VALUE OF SWEET SORGHUM AND SWEET PEARL MILLET BAGASSE AS AFFECTED BY DIFFERENT METHODS OF CARBOHYDRATE EXTRACTION FOR EVENTUAL ETHANOL PRODUCTION Journal of the ASABE, 2021. Saied, N., Khelifi, M., Bertrand, A., Tremblay, G. F., Aider, M.. DOI 10.13031/TRANS.14071

Development of a Process for Color Improvement of Low Grade Dark Maple Syrup by Adsorption on Activated Carbon (vol 33, pg 21084, 2020) ACS Omega, 2021. Ait-Aissa, Amara, Gerliani, Natela, Orlova, Tatiana, Sadeghi-Tabatabai, Bita, Aider, Mohammed. DOI 10.1021/ACSOMEGA.1C03037

Chemical composition and biological activities of fennel (Foeniculum vulgare Mill.) essential oils and ethanolic extracts of conventional and organic seeds Journal of Food Processing and Preservation, 2021. Ben Abdesslem, Souhir, Boulares, Mouna, Elbaz, Mounira, Ben Moussa, Olfa, St-Gelais, Alexis, Hassouna, Mnasser, Aider, Mohammed. DOI 10.1111/JFPP.15034

Alkali-mediated treatments for extraction and functional modification of proteins: Critical and application review Trends in Food Science & Technology, 2021. Momen, Shima, Alavi, Farhad, Aider, Mohammed. DOI 10.1016/J.TIFS.2021.02.052

Sustainable Valorization of Whey by Electroactivation Technology for In Situ Isomerization of Lactose into Lactulose: Comparison between Electroactivation and Chemical Processes at Equivalent Solution Alkalinity ACS Omega, 2020. Karim, Ahasanul, Aider, Mohammed. DOI 10.1021/ACSOMEGA.0C00913

Sustainable Electroisomerization of Lactose into Lactulose and Comparison with the Chemical Isomerization at Equivalent Solution Alkalinity ACS Omega, 2020. Karim, Ahasanul, Aider, Mohammed. DOI 10.1021/ACSOMEGA.9B03705

Quorum Sensing Circuits in the Communicating Mechanisms of Bacteria and Its Implication in the Biosynthesis of Bacteriocins by Lactic Acid Bacteria: a Review Probiotics and Antimicrobial Proteins, 2020. Kareb, Ourdia, Aider, Mohammed. DOI 10.1007/S12602-019-09555-4

Optimization of Water-Soluble Carbohydrate Extraction from Sweet Sorghum and Sweet Pearl Millet Biomass Bioenergy Research, 2020. Saied, Noura, Khelifi, Mohamed, Bertrand, Annick, Aider, Mohammed, Tremblay, Gaetan F.. DOI 10.1007/S12155-020-10107-W

Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology International Journal of Food Microbiology, 2020. Karim, Ahasanul, Gerliani, Natela, Aider, Mohammed. DOI 10.1016/J.IJFOODMICRO.2020.108818

Extraction of protein and carbohydrates from soybean meal using acidic and alkaline solutions produced by electro-activation Food Science & Nutrition, 2020. Gerliani, Natela, Hammami, Riadh, Aider, Mohammed. DOI 10.1002/FSN3.1399

Environmental Evaluation of New Brewer's Spent Grain Preservation Pathways for Further Valorization in Human Nutrition ACS Sustainable Chemistry & Engineering, 2020. Petit, Gaelle, Korbel, Emilie, Jury, Vanessa, Aider, Mohammed, Rousseliere, Samira, Audebrand, Luc K., Turgeon, Sylvie L., Mikhaylin, Sergey. DOI 10.1021/ACSSUSCHEMENG.0C04236

Development of a Process for Color Improvement of Low-Grade Dark Maple Syrup by Adsorption on Activated Carbon ACS Omega, 2020. Ait-Aissa, Amara, Gerliani, Natela, Orlova, Tatiana, Sadeghi-Tabatabai, Bita, Aider, Mohammed. DOI 10.1021/ACSOMEGA.0C02717

Contribution to the Process Development for Lactulose Production through Complete Valorization of Whey Permeate by Using Electro-Activation Technology Versus a Chemical Isomerization Process ACS Omega, 2020. Karim, Ahasanul, Aider, Mohammed. DOI 10.1021/ACSOMEGA.0C04178

Alkalinity of Electro-Activated Aqueous Solutions Russian Journal of Electrochemistry, 2020. Gerzhova, A., Aider, M.. DOI 10.1134/S1023193520010048

A comparative study of the functional properties and antioxidant activity of soybean meal extracts obtained by conventional extraction and electro-activated solutions Food Chemistry, 2020. Gerliani, Natela, Hammami, Riadh, Aider, Mohammed. DOI 10.1016/J.FOODCHEM.2019.125547