Valérie Orsat

Associate Professor; Departmental Chair

T: 514-398-7775  |  valerie [dot] orsat [at] mcgill [dot] ca (Email)  |  Macdonald-Stewart Building, MS1-028

Degrees

MSc, PhD (McGill)

Awards and Recognitions

John Clark Award 2015, CSBE

Short Bio

Valérie Orsat is Chair and Associate Professor in the Department of Bioresource Engineering on the Macdonald Campus of McGill University. She obtained her PhD from McGill University in 1999. From 1999 to 2007, she coordinated the training activities of international developmental projects in postharvest engineering, first in China with the project “Microwave processing in China”, and then in India with the project "Consolidation of Food Security in South India". Since 2007, Valérie Orsat is back at McGill as an academic member contributing to the food engineering sector, recognized in 2015 by the John Clark Award from the Canadian Society of Bioengineering in recognition of her outstanding contributions in this field. In 2016, she was recipient of the McGill University Carrie M. Derick Award for Excellence in Graduate Teaching and Supervision. This award acknowledges outstanding contributions to promoting graduate student excellence through teaching and supervision by a faculty member who has been supervising for 10 years or less.

Research Interests

Dr. Orsat’s research program addresses the broad spectrum of quality changes that occur during various stages of postharvest handling and food and bio-processing. Beneficial compounds and secondary metabolites are identified and approaches to enhancing their content and bioavailability in commercial foods are considered. The fate of health and techno- functional compounds during processing, extraction and purification are studied.

The knowledge gained will be applied to promote the growth of the agri-food sector for:

  • Development of new products and processes in the ever growing nutraceutical and functional food sector
  • Enhancement of nutritive value of foods during handling and processing
  • Better quality preservation of produce during handling (flavour, nutrient and phytochemicals)

Current Research

Development of processing methods for enhanced production, extraction and encapsulation of bioactive compounds for functional foods
Développement d’un procédé durable d’extraction assistée par micro-ondes pour la valorisation de la biomasse résiduelle de l’industrie du jus

Courses

BREE 301 Biothermodynamics 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


BREE 423 Biological Material Properties 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer


BREE 451 UG Seminar 1-Oral Presentation 1 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


BREE 452 UG Seminar 2-Poster Present'n 1 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


BREE 453 UG Seminar 3-ScientificWriting 1 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


BREE 603 Adv Properties: Food&Plant Mat 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

Publications

View a list of current publications