Auteur: G. rard Brule

Romain Jeantet is Deputy Director at the STLO joint research unit INRA-Agrocampus Ouest, as well as Professor at Agrocampus Ouest in Rennes, France. His research focuses on food engineering with a special interest in dairy products. Thomas Croguennec is Professor at Agrocampus Ouest in Rennes, France as well as a Research Scientist at STLO, with research focused on physical chemistry and dairy technology. Pierre Schuck is a research engineer and Partnership Officer at STLO INRA in Rennes, France. He has extensive experience in the dairy industries and his research has largely focused on concentration and drying. Gérard Brulé was Professor Emeritus at Agrocampus Ouest in Rennes, France before he retired in 2010.