Clément Poulain
- Procédés Alimentaires et Microbiologiques [Dijon] (PAM)
- Physico-chimie des Aliments et du Vin (PCAV)
Présentation
I'm a PhD student working for the PRIMA Mediet4all project. My research activities are realized within the Food and Microbiological Engineering joint unit (UMR PAM-PCAV Physical chemistry of Food and Wine), University of Burgundy (France). My skills are related to the study of food packaging engineering, with a focus on mass transfer, polymer networks, and bioactive compounds in edible, biodegradable and biobased materials.
I am studying new methods for packaging characterisation, the drying and structure of biopolymers, and several non-thermal technologies.
Domaines de recherche
Publications
Publications
Valorisation of fish by-products for sustainable blue economy: nutraceutical, feed, and food sectors2nd Annual FORTHEM conference, Jan 2025, Riga, Latvia |
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Comparison of the impact of various natural cross-linkers for gelatin coatings on their functional properties22nd Gums and Stabilisers for the Food Industry Conference, Jun 2025, Wageningen, Netherlands |
Modifications of structural and barrier characteristics of wet gelatin layers subjected to corona air plasma for packaging uses4th Food Chemistry Conference: Reshaping Global Food Systems, Oct 2025, Glasgow, United Kingdom |
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Influence of the Corona surface treatment on antioxidant-PLA films coated with gelatine-based layer incorporating different phenolic compounds22nd Gums and Stabilisers for the Food Industry Conference, Jun 2025, Wageningen, Netherlands |