Professor Claire GAIANI
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Claire GAIANI is Professor at University of Lorraine, LIBio laboratory (France). Her research is thematically organized around the main area of the physicochemistry of food powders (structure, targeting, formulation…). Her actual scientific activity addresses the stabilization of natural bioactive compounds (probiotics, glycans, polyunsaturated fatty acids, flavonoids…) into food powder vehicles through the mastering of various processes (namely, spray-drying, encapsulation, emulsification, coating or freeze-drying).
She successfully managed fundamental competitive programs including the French ANR (French National Agency for Research) and European projects (Excellent science section, Marie Sklodowska-Curie action). She also managed many industrial partnerships with leading international food companies (including Nestle, CNIEL, Arla Food…).
She is the author of more than 100 peer-reviewed articles, 2 books, 8 book chapters and 1 patent. She has given 79 international lectures (including 12 invited). Her hindex is 36 with > 5000 citations (Google Scholar, September 2022).