Catherine Bonazzi is an agricultural engineer and holds an M.S. degree in rheology and heat and mass transfers and a Ph.D. degree in food process engineering. She joined the National Institute for Agricultural Research (INRA, France) in 1993, first as Senior Researcher and then as Research Director. Currently, she is Deputy Director of the Joint Research Unit 1145 for Food and Process Engineering (AgroParisTech-INRA, Massy, France) and heads a research team working on characterization of the impact of thermal and mechanical processes on the (bio)chemical reactions involved in the building of nutritional and organoleptic properties of foods. Her research focuses on food process engineering, especially drying and cooking and impact of transfer/transport phenomena on quality of food products, food science and technology, modeling, and chemical engineering. Most recent works focused on formalizing and predicting how processes act on reactions taking the chemical and thermodynamical environment into account.
Biography Updated on 13 April 2016