Cécile Le Floch - Fouéré
Présentation
Je suis actuellement professeure en génie des procédés à l'Institut Agro Rennes Angers. Après avoir intégré l‘INSFA de Rennes (Ingénieur Agroalimentaire, 2004), j'ai obtenu un Master 2 recherche en Biologie, Production et Physico-chimie du Lait puis j'ai continué par une thèse de doctorat en physique à l'Université de Rennes.
Mon domaine d'expertise principal est l'ingénierie des procédés et la technologie laitière au sein de l'unité de recherche « Science et technologie du lait et de l'œuf » à Rennes. Mes recherches actuelles portent sur la compréhension du mécanisme de formation des interfaces lors du processus de séchage des poudres alimentaires, ce qui me permet de collaborer aussi bien avec des physiciens, des physico-chimistes, des biochimistes et des spécialistes en génie des procédés.
Depuis 2017, j'assume des responsabilités managériales à l'INRAE et je suis actuellement co-responsable de l'équipe Procédé-Structure-Fonctionnalité (28 permanents, 10 non-permanents).
Compétences
Publications
Publications
Use of transglutaminase for the production of lactose hydrolyzed milk powdersIDF Joint Symposium on Dried Dairy and Recombined Milk Products, May 2025, Cork (Irlande), Ireland |
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Effect of transglutaminase on Maillard browning of lactose-free milk powderIDF Joint Symposium on Dairy Drying Technology and Recombined Milk Products, May 2025, Cork (Irlande), Ireland. |
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Deciphering the key parameters that influence the rheological properties of concentrated milk protein systems using a multifactorial approach56ème Congrès du GFR, Oct 2022, Rennes, France. , 2022 |
A microscopic look at the fouling mechanisms in dairy protein mixes by rheometry and microfluidics56ème Congrès du GFR, Oct 2022, Rennes, France. , 2022 |
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On how the sol-gel transition and the internal flows drive the skin formation in the course of drying of dairy colloids54.congrès annuel du Groupe Français de Rhéologie (GFR), Oct 2019, Montpellier, France. , 2019 |
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Steam-jet agglomeration of skim-milk powder : influence of the process parameters.8. International Granulation Workshop, Jun 2017, Sheffield, United Kingdom. , 2017 |
Heat induced aggregation of whey proteins is affected by storage conditions of WPI powdersIDF Concentration and Dried Milk Products Symposium, Apr 2016, Dublin, Ireland. , 2016 |
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Mechanisms of particle formation and resulting properties of high protein dairy powders: a multiscale approachIDF Concentration and Dried Milk Products Symposium, Apr 2016, Dublin, Ireland. , 2016 |
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Protein kind driven particle morphology and resulting dairy powder properties: a multiscale approach.IDF Concentration and Dried Milk Products Symposium, Apr 2016, Dublin, Ireland. 2016 |
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Propriétés interfaciales et moussantes de protéines globulaires laitières étuvées7. Rencontres Biologie-Physique du Grand Ouest, Jun 2016, Nantes, France. , 2016 |
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Statistical analysis to characterize the raw materials of an industrial agglomeration processIDF Concentration and Dried Milk Products Symposium, Apr 2016, Dublin, Ireland. , 2016 |
Structure et propriétés interfaciales et moussantes des protéines au cours du stockage de poudres de WPIJournée Scientifique IPR / INRA / IGDR / ENSCR " Les biomolécules aux interfaces fluide", Jan 2015, Rennes, France. , 2015 |
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Structural markers of evolution of WPI powders during ageing and impact foaming properties5th European Drying Conference (EuroDrying'2015), Oct 2015, Budapest, Hungary. , 2015 |
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Les produits laitiers secs, d’une stratégie de report à un marché à forte valeur ajoutée : le point de vue de la Recherche.Journée du CEREL 2015 « Plus de lait …. Pour quoi faire et Comment faire ?», Jun 2015, Rennes, France. 2015 |
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Structural markers of the evolution of WPI powders during ageing and impact on foaming propertiesIDF World Dairy Summit 2015, Sep 2015, Vilnius, Lithuania. , 2015 |
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Comment les caractéristiques physico-chimiques du concentré et les paramètres de séchage gouvernent-ils les propriétés intrinsèques des poudres de lait ?Journée Scientifique IPR / INRA / IGDR / ENSCR "les biomolécules aux interfaces fluide", Jan 2015, Rennes, France. , 2015 |
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Marqueurs structuraux de l’évolution des poudres de WPI au stockage et impact sur les propriétés moussantes et l’indice de brunissementColloque STPMS - Science et Technologie des Poudres et Matériaux Frittés, Apr 2015, Nancy, France. , 2015 |
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Air-Water interface: a key place for revealing protein interactions.Soft interfacial materials:from fundamentals to formulation, Oct 2015, Londres, United Kingdom. , 2015 |
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Protein kind driven droplet and particule morphology and resulting dairy powder properties: a multiscale approachEMN Meeting on Droplets ( Energy Materials Nanotechnology), May 2015, phuket, Thailand. , 2015 |
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Multicouches interfaciales de solutions de protéines révélatrices des interactions attractives en bulk6. Rencontres de Biologie-Physique du Grand Ouest ( RBPGO), Jun 2014, Le Mans, France. 2014 |
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How much protein kinds influence the morphology of the resulting powder?Food Structure and functionality forum symposium, Mar 2014, Amsterdam, Netherlands. Food Structure (Etats Unis), 2014, Food Structure |
How much protein kinds influence the morphology of the resulting powder ?2nd IDF Symposium on Microstructure of Dairy Products, Mar 2014, Melbourne, Australia. 2014 |
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Impact of some minerals and organic acids on lactose crystallizationMinerals & Dairy Products Symposium 2014, Feb 2014, Auckland, New Zealand. , 2014 |
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Drying behavior of a single droplet of milk protein suspensionDROPLET 2013, Jun 2013, Marseille, France. 2013 |
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Dimensional Analysis of Milk Concentrate SprayingDROPETS 2013 1.International Workshop on WETTING AND EVAPORATION: DROPLETS OF PURE AND COMPLEX FLUIDS, Jun 2013, Marseille, France. , 2013 |
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Vers une meilleure compréhension de la cinétique de cristallisation de l’ α-lactose monohydrate en présence de différents additifs par modélisation et analyse factorielle.Cristal 7 cristallisation et précipitation industrielles, May 2013, Toulouse Albi, France. , Récents Progrès en Génie des Procédés, 103 article n°14, pp.1-9, 2013, Récents Progrès en Génie des Procédés (Cédérom) |
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Equation of state and structure of highly concentrated globular protein solutionsECIS 2012 26. Conference of the European Colloid and Interface Society, Sep 2012, Malmö, Sweden. , 2012 |
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Modeling of crystallization kinetics of α-lactose monohydrate in the presence of various additives through a moments approach5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo, France. , 2012 |
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Studies at the Liquid-Air Interface : a Powerful Toolbox to Study Interactions Between Biomolecules4 Colloque Molécules Ingédients Santé, May 2011, Quimper, France. , 2011 |
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Studies at the liquid-air interface : a powerful toolbox to study interactions between biomolecules8. EBSA European Biophysics Congress, Aug 2011, Budapest, Hungary. , European Biophysics Journal, 40 Issue 1 Supplement – August 2011, 263 p., 2011 |
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Studies at liquid air interface: a powerful toolbox to study interactions between biomolecules4ième colloque Molécules Ingrédients Santé, May 2011, Quimper, France. , 2011 |
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How the physicochemical and structural properties of globular proteins affect their behavior at the air-solution interface and their foaming propertiesThird international conference on biofoams, Sep 2011, Capri, Italy. , 2011, Third international conference on biofoams |
Application of and Soluble Fiber in the Production of Lactose-Hydrolyzed Milk PowdersIDF Joint Symposium on Dairy Drying Technology and Recombined Milk Products, Teagasc (Ireland); the International Dairy Federation (Belgium); University College Cork (Ireland), May 2025, Cork (Irlande), France |
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Influence of drying parameters on the density of skim milk powderIDF Joint symposium on dairy drying technology and recombined milk products, May 2025, Cork, Ireland |
Towards a disruption in the manufacture of extremely low-cost micro-resonators using additive technologies and 3D printers outside the cleanroom : Story plus Laboratory visitJournées présentation des activités du département OASiS & Echange National Tsing Hua University Taiwan, IETR-OASiS, Jul 2025, Rennes (Campus de Beaulieu), France |
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Multi-scale exploration of the drying dynamics of dairy colloidsGDR Slamm 2025, Nov 2025, Obernai, France |
Understanding stratification during evaporation of colloidal dispersions (dairy and model)The 3rd Edible Soft Matter Conference, ESM 2025, Université de Rennes; IPR Institut de Physique de Rennes; Institut des sciences chimiques de Rennes; INRAE; Institut Agro STLO; OPAALE; Scan MAT; CNRS, Jul 2025, Rennes (FR), France. pp.22 |
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Unravelling the influence of composition and heat treatment on physico-chemical and functional properties of dairy protein powders13ème Colloque Sciences et Technologies des Poudres STP2024, Les laboratoires montpelliérains QualiSud, IATE, LMGC, ICGM et C2MA de l’Ecole Mines-Telecom d’Alès, Jun 2024, Montpellier, France |
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Energy-efficient process for the manufacture of dairy powders using superconcentration and granulationInternational Congress on Engineering and Food - ICEF14, Prof Alain LE-BAIL, Chair of the congress, IAEF President (GEPEA-ONIRIS Nantes - FRANCE), Jun 2023, NANTES, France |
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Crack patterns induced by auto-stratification in drying droplets of dairy proteinsIOP Food Physics, The Institute of Physics, Jan 2023, Palaiseau, France |
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A microscopic look at the fouling mechanisms in dairy protein mixes by rheometry and microfluidicsThe 14th International Congress on Engineering and Food (ICEF 2023), https://www.icef14.com/en/committees/6, Jun 2023, Nantes, France |
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Drying research : from physical and biological mechanisms to breakthrough innovation2ème édition de la journée d’échange sur la formulation des agents et substances de biocontrôle 2023, Consortium Biocontrôle / INRAE, Jun 2023, Maisons-Alfort, France, France |
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Heat treatment of concentrated milk protein system affect viscosity and enzymatic coagulation propertiesAnnual European Rheology Conference (AERC 2022), Apr 2022, Séville, Spain |
Energy efficient superconcentration-granulation based process to manufacture dairy ingredients: influence of composition12th NIZO Dairy Conference 2021 - Innovations in dairy ingredients, René Floris (Conference Chair), NIZO Food Research Fred van de Velde, NIZO Food Research John Giezen, NIZO Food Research Lizzy Birnie, Elsevier, Oct 2021, online, France |
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Skin Formation in Drying Droplets of Dairy Proteins12th NIZO Dairy Conference 2021 - Innovations in dairy ingredients, René Floris (Conference Chair), NIZO Food Research Fred van de Velde, NIZO Food Research John Giezen, NIZO Food Research Lizzy Birnie, Elsevier, Oct 2021, online, France |
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Séchage de protéines animales et/ou végétales par lévitation acoustique3 ème journée scientifique rennaise Sciences des Aliments, Jan 2022, Rennes (en distanciel), France |
Acoustic levitation of dairy proteins dropletsProtein Interactions & Assembly - 3rd seminar, Jun 2022, online (France), France |
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Mechanisms of drying-induced particle formation in solutions of dairy proteins: a multiscale approachProtein Interactions & Assembly - 3rd seminar, Jun 2022, online (France), France |
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Skin layer stratification in drying droplets of dairy colloidsECIS-2021 European Colloids and Interface Science, Sep 2021, Athenes, Greece |
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Heat treatment of concentrated milk protein system affect enzymatic coagulation propertiesJournées Plénières du GDR SLAMM (Solliciter LA Matière Molle), INRAE/CNRS, Nov 2021, Biarritz, France |
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Energy-efficient superconcentration-granulation based process to manufacture dairy powders: Limiting factorsJournées Scientifiques ED EGAAL, Jun 2021, RENNES, édition virtuelle, France |
Drying dynamics in complex mixes of dairy proteinsAERC 2021 - Annual European Rheology Conference, Apr 2021, visioconference, Norway |
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Skin formation in drying droplets of dairy proteinsJournées scientifiques ED EGAAL, L’école doctorale : Écologie, Géosciences, Agronomie, ALimentation, Jun 2021, Rennes, France |
Drying-induced stratification in complex mixes of dairy proteinsSociety of Rheology Annual Meeting, Oct 2021, Bangor, United States |
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Skin Formation in Drying Droplets of Dairy ProteinsDeuxième journée scientifique rennaise construction/déconstruction de l'aliment, Pôle alimentation AGROCAMPUS OUEST, Jul 2021, Rennes, France |
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Plateforme de tests et caractérisations de nano-sondes électromagnétiques résonantes pour le diagnostic dynamique en métrologie fine de processus de la matière molleJournée Scientifique Nanomatériaux 2020, Jan 2020, Rennes, France |
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Dried whey protein fractal aggregates for substituting texturizing additives in dairy products15th International Hydrocolloids Conference, Mar 2020, Melbourne, Australia |
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Crack patterns in binary mixes of dairy colloids: The impact of protein properties.Workshops – CECAM, Oct 2019, Lausanne, Switzerland |
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Spray-drying - concentrated matrices –functionalities team objectivesSTLOpendays, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Mar 2019, Rennes, France |
New approach for the characterisation of dairy protein foams stabilityEdible Soft Matter – a SoftComp Topical Workshop, Apr 2019, Le Mans, France |
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Characterization of the droplet particle transition in dairy colloidal mixes: The impact of the molecular scale on particle morphologyJournées Plénières du GDR SLAMM (Solliciter LA Matière Molle), Nov 2019, Roscoff, France |
Crack patterns in binary mixes of dairy colloids: The impact of protein properties.Journées Plénières du GDR SLAMM (Solliciter LA Matière Molle), Nov 2019, Roscoff, France |
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Mécanismes de formation de l’interface au cours du procédé de séchage : approche multiéchelles appliquée aux poudres laitièresjournée scientifique "science des aliments et valorisation des bio-produits", Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Apr 2019, Rennes, France |
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Mechanisms of drying-induced particle formation in solutions of dairy proteins:a multiscale approachWorkshops – CECAM, Oct 2019, Lausanne, Switzerland |
Stability and rheology of protein foams: contribution of interfacial properties, involvement of film relaxation dynamics33rd Conference of the European Colloid and Interface Society (ECIS), Sep 2019, Leuven, Belgium |
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Topological rearrangements and surface rheology: a multi-scale approach on dairy proteins foamsAnnual European Rheology Conference 2018 (AERC 2018), Apr 2018, Sorrente, Italy |
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New approach for the characterisation of dairy protein foams stabilityEUFOAM 2018, Jul 2018, Liège, Belgium |
Structure of biological colloids revealed by drying cracks formationPhysics of Drying Conference, Nov 2018, Marne la Vallée, France |
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Mechanisms of drying-induced particle formation in mixtures of dairy proteins: a multiscale approachAnnual European Rheology Conference 2018 (AERC 2018), Apr 2018, Sorrente, Italy |
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A multi-scale approach to the properties of dairy protein foams.8. Rencontres de Biologie Physique du Grand Ouest RBPGO8, Sep 2018, Vannes, France |
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Similarity in the drying behavior between biological colloids and model colloidal dispersionsPremière réunion plénière du GDR SLAMM (Solliciter LA Matière Molle), Institut National de Recherche Agronomique (INRA). UMR Laboratoire d'Ingénierie des Systèmes Biologiques et des Procédés (0792)., Nov 2018, Hyères, France |
Particle formation during dairy powders production is ruled by protein mechanical propertiesDrying Days Conference, Mar 2017, Toulouse, France |
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Drying research to overcome dairy industry challenges: from single drop to drying of probiotics9. Asia Pacific Drying Conference, Sep 2017, Wuxi, China |
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Steam-jet agglomeration of skim-milk powders : influence of the process parameters6. European Drying Conference: EuroDrying 2017, Jun 2017, Liège, Belgium |
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Mécanisme de formation des grains et propriétés des poudres laitières associées :Une approche multi-échellesMatière molle pour la science des aliments : Compréhension et Structuration, Institut National de Recherche Agronomique (INRA). UMR Ingénierie des Agropolymères et Technologies Emergentes (1208)., Oct 2015, Montpellier, France |
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Drying drops of milk proteins and colloidal systemsGDR AMC2 Approches Multi-physiques pour les Colloïdes Concentrés, Oct 2015, Carry le Rouet, France |
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Changes in functional properties of dairy protein powders: Effect of concentration and dryingIDF World Dairy Summit 2013, Oct 2013, Yokohama, Japan. pp.1 |
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Vers une meilleure compréhension de la cinétique de cristallisation de l'alpha-lactose monohydrate en présence de différents additifs par modélisation et analyse factorielleCRISTAL 7 -7ème édition du colloque Cristallisation et précipitation industrielles, May 2013, Albi, France. Art. 14-9 p |
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How Soft Matter Approaches Bring New Tools For BiotechnologyCosming 2013 CBB Ingrédients Cosmétiques et Biotechnologies, Jun 2013, Saint Malo, France |
In vitro antagonistic effects of bacteria on the potato late blight-causing agent [i]Phytophthora infestans[/i]Annual Meeting, 2011, The Canadian Phytopathological Society, Canadian Phytopathological Society., Jul 2011, Halifax, Canada |
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Modeling of crystallization kinetics of ?-lactose monohydrate in the presence of various additives through a moments approach5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo (FR), France |
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Striking Associative Properties of Food Proteins : a switch to control bulk properties of dispersed mediaPOLYMERIX, May 2012, Rennes, France |
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Vers un contrôle des propriétés macroscopiques des milieux dispersés par les propriétés associatives des protéines alimentairesPolymerix 2012, 5. Colloque Européen : Diversité et perspectives d’applications industrielles des biopolymères, May 2012, Rennes, France |
Water dynamic during concentration spray- drying & rehydratationWorkshop Franco-Brésilien Université de Vicosa, Apr 2011, Minas Gerais, Brazil |
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Studies at the liquid-air interface: a powerful toolbox to study interactions between biomolecules8th EBSA European Biophysics Congress, Aug 2011, Budapest (HO), France. pp.56-56 |
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Rehydration of infant milk powderTeagasc, Apr 2011, Fermoy, Ireland |
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How the physicochemical and structural properties of globular proteins affect their behavior at the air-solution interface and their foaming propertiesThird international conference on biofoams, Sep 2011, Capri (IT), France. non paginé |
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Sequential adsorption of egg-white proteins: relation with physical properties of interfacial filmFood colloids: creating structure, delivering functionality, Apr 2008, Le Mans, France |
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Non-additive interfacial properties of ovalbumin and lysozyme in mixtures as revealed by PM-IRRAS and the study of foams4th International Conference on Advanced Vibrational Spectroscopy (ICAVS4), Jun 2007, Corfou, Greece |
Drying of Complex Dairy FluidsRoyal Society of Chemistry. Drying of Complex Fluid Drops: Fundamentals and Applications, chapitre 8, Royal Society of Chemistry, 2022, Soft Matter Series, 978-1-83916-118-6 |
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Technology, modeling and control of the processing stepsCécile Le Floch-Fouéré, Pierre Schuck, Gaëlle Tanguy, Luca Lanotte, Romain Jeantet. Drying in the Dairy Industry: From Established Technologies to Advanced Innovations, 1ère édition, CRC Press Inc, 296 p., 2021, 978-0815359982 |
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Changes in Whey Protein Powders During Storage .Whey Proteins From Milk to Medicine, ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 693 p., 2019, 978-0-12-812124-5. ⟨10.1016/B978-0-12-812124-5.00004-7⟩ |
Impact des schémas technologiques de fabrication et de formulation sur les protéines et les propriétés fonctionnelles des poudres protéiques laitières2022, pp.27-31 |
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Equation of state and structure of highly concentrated globular protein solutions2012, n.p |
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Studies at the Liquid-Air Interface : a Powerful Toolbox to Study Interactions Between Biomolecules2011, non paginé |
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Drying in the Dairy Industry from Etablished Technologies to Advanced InnovationsCRC Press Inc. CRC Press, 1, 296 p., 2021, Cecile Le Floch-Fouere, Pierre Schuck, Gaelle Tanguy, Luca Lanotte, Romain Jeantet; https://www.taylorfrancis.com/books/e/9781351119504, 978-0815359982. ⟨10.1201/9781351119504⟩ |
Mécanismes de formation de l’interface au cours du procédé de séchage : approche multi-échelles appliquée aux poudres alimentairesAlimentation et Nutrition. AGROCAMPUS OUEST, 2017 |
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Dis, comment une goutte de lait devient-elle un grain de poudre ?2016 |