Ms Adeline Meriaux, University of Lorraine, France
Adeline Meriaux is a dedicated PhD candidate at the University of Lorraine, specializing in the multicriteria optimization of spray-dried dairy powder functionalities 🥛🧬. Her research integrates process engineering, physicochemical characterization, and statistical analysis to enhance dairy product processing. Adeline holds a Bachelor’s degree from Paris, followed by a Master’s from the National Engineering School of Materials, AgriFoods, and Chemistry in Bordeaux 🎓. She has conducted research on cheese process optimization and plant-based emulsions. Proficient in analytical tools (HPLC, FTIR, microscopy) and applied statistics, she actively participates in international conferences 🌎. Passionate about volunteering and outdoor activities 🚴♀️🌄.
Publication profile
orcid
Education and Research Background
Ms. Meriaux holds a Master’s degree from the National Engineering School of Materials, AgriFoods, and Chemistry in Bordeaux, France, and is currently in her third year of a PhD at the Biomolecular Engineering Laboratory in Nancy, France. Her strong academic foundation in food and materials science, combined with her in-depth focus on dairy product engineering, demonstrates a specialized expertise ideal for the award. This background forms a solid base for her ongoing research into multicriteria optimization of dairy powder functional properties, an innovative field of study.
Experience
Ms. Adeline Meriaux is an accomplished educator in Food Process Engineering, recognized for her dedication and effective teaching style. Her experience in leading practical work sessions enables her to break down complex concepts, making them accessible to students and fostering a deeper understanding of the subject. This mentorship role not only highlights her expertise but also reflects her leadership potential and commitment to shaping future professionals in her field. Ms. Meriaux’s work is a testament to her passion for both teaching and the advancement of food processing technology. 🍲📚👩🏫
Research Focus and Impact
Ms. Meriaux’s research centers on the multicriteria optimization of spray-dried dairy powders, which involves a cross-disciplinary approach integrating process engineering, physicochemical characterization, and statistical analysis. Her work optimizes the functional properties of dairy products, a valuable endeavor for the food science and agrifood technology fields, especially in enhancing dairy processing techniques. Her contributions aim to improve the functional properties of dairy powders, which has implications for industrial applications and consumer product quality.
Technical and Analytical Skills
Ms. Meriaux brings a wide range of technical and analytical expertise, including knowledge in fluid mechanics, thermodynamics, rheology, and spray-drying. She is also proficient in diverse analytical tools, such as HPLC, spectroscopies, microscopies, and DSC. Her strong skills in statistical modeling and optimization (using methods like response surface methodology) further complement her hands-on expertise. These skills not only aid her current research but also make her well-equipped to tackle complex problems in food engineering.
Research Contributions
Ms. Meriaux has contributed to her field through presentations at international conferences, such as the Euro-Global Conference on Food Science and Technology and the NIZO Dairy Conference. She has also presented at the upcoming International Conference on Animal and Dairy Sciences. These contributions highlight her active engagement with the academic community and her commitment to sharing findings, enhancing her research impact on the global stage.
Publication top notes
Enhancing skimmed milk powder functionalities through multicriteria optimization of outlet drying air temperature and spraying air pressure
Conclusion
Ms. Adeline Meriaux is a well-rounded and skilled researcher with a significant academic background, impactful research focus, technical expertise, and active engagement in both teaching and international conferences. Her work in optimizing the functional properties of dairy powders is both innovative and relevant, positioning her as an excellent candidate for the Best Researcher Award.