Françoise Nau serves as an agricultural engineer (1986) and obtained a Ph.D. degree in agricultural sciences (1991). He works as a Professor in food science at Agrocampus Ouest (Rennes, France). His teaching areas are physicochemistry, food science, and technology, and especially ingredient functionalities and egg and dairy science. After 3 years in research and development for private companies, he has been recruited as an Assistant Professor in 1993 and got a Professor position in 2003. His research activity focus on keeping with the general pattern of the UMR1253 INRA Agrocampus Ouest “Dairy and egg science and technology. ” His areas of expertise include protein physicochemistry, and he specifically worked on functional properties of egg white proteins and protein fractionation; currently, he is particularly interested in protein biofunctionality and the nutritional value of proteins in relationship with food processing.
Biography Updated on 20 December 2012