Hailing from Nancy (France), Julien joined Queen Margaret University in June 2016 as lecturer in biochemistry with food science. He studied biological sciences at the University of Nancy (1996-99) then specialised in food science at the Bordeaux Institute of Technology (1999-2002). Julien then undertook a PhD in food science at the Dublin Institute of Technology (DIT, 2002-06) on volatile emissions as quality markers for leafy green vegetables. He then carried out a first postdoc at the DIT on the impact of essential oils on the sensory, physiochemical and microbiological profiles of ready-to-use vegetables and processed meat products (2008-2009). Julien subsequently worked at Strathclyde University in the field of metabolomics applied to biomedical science (2009-2012). He then returned to food science at Heriot-Watt University to specialise on novel protein-based functional ingredients and optimisation of food co-product streams. Julien currently contributes as researcher co-investigator to two Innovate UK / BBSRC grants in collaboration with a range of academic and industrial partners.
Professional Social Media:
Julien’s current research at Queen Margaret University focuses on the development of novel food ingredients and formulations with enhanced functionality, lower salt/fat/sugar content and/or higher sustainability. His research encompasses sensory analysis, functional modulation, new product development, rheology and texturometry. In particular Julien is interested in the correlation between sensory measurements of a food product by a trained panel and instrumental measurements of these sensory parameters (including colour, firmness, elasticity and viscosity).
Active Research Interests:
- Functional modulation of ingredients
- New product development
- Protein science
- Industrial co-product optimisation
- Salt/sugar/fat replacement
- Ingredient processing
- Sensory analysis
- Functional profiling
- Food reformulation
Research Grants & Contracts Funding:
Innovate UK / BBSRC - Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient (TS/N001028/1): Researcher Co-Investigator
Collaboration with Marlow Foods, Heriot-Watt University, Mars Chocolate, University of Edinburgh and New-Food Innovation
Innovate UK / BBSRC - Structured collagen as novel fat replacer in healthy sausages with maintained appeal (TS/P002749/1): Researcher Co-Investigator
Collaboration with Devro PLC, Heriot-Watt University, Nandi Proteins and Kerry Foods
Julien contributes to undergraduate and postgraduate teaching in a range of modules including food science, food analysis, biochemistry and systems biology as part of the food science, dietetics and nutrition courses.
2013: Selected for the Scottish Crucible programme