Alain Le-Bail

Alain LE-BAIL. PhD in Heat Transfer & Fluid Dynamics (1990). Prof. @ ONIRIS (GEPEA CNRS 6144 (www.oniris-nantes.fr). Nantes-France. Interest in phase change in food systems with a focus on baking applications & freezing. +230 publications, 40 PhD superv., 12 patents, h-Index 50  ORCID: 0000-0001-6132-5392. He coordinated among other EU-FRESHBAKE (FP7), SATIN-BAKING Nat. Project on PFAS (2012-16) & MIXI-LAB Industry chair on mixing.

Editor Innovative Food Science and Emerging Technology – ELSEVIER. Eidtorial Board Journal of Food Engineering, Applied Food Research, Food Chemistry Advances (ELSEVIER) & Food and Bioprocess Technology – Springer. http://gepea.fr/axes-recherches-60-matrix-and-food-process-properties-structure-sensorial-laboratoire-recherches-gepea.html