Jean-Claude Laguerre is the leader research of LaSalle Beauvais for HOTPOT program. He is responsible in particular of the study of the microwave (MW) cooking of different dishes and has to determine and provide optimal conditions of MW cooking for each retained meals.
Jean-Claude is a PhD in Food process engineering and has been working in LaSalle Beauvais for 18 years as a Research-lecturer in this field. He is in charge of the last year course in Food Process Management at LaSalle Beauvais and has to supervise the students during their thesis of master degree. Moreover, Jean-Claude participates to the international relations policy of LaSalle Beauvais as responsible of academic exchanges with several Thai universities (Kasetsart University, Chulalongkorn University, and Naresuan University).
In addition, he is working on microwave process for different food transformations (drying, blanching, pasteurization, sterilization, cooking,). He has participated to several European projects as task leader. He was associated as a participant on a European programme (FAIR – CT95 – 465) which lasted 5 years (1996 – 2001).This project, had four major tasks and Jean-Claude were the leader on task 4 whose objective was to propose a new drying process of the onion based on a combined microwave/hot air technology. Recently, he participated in the ICARE (Impeding neo-formed Contaminant Accumulation to Reduce their health Effects) project (FP6 Project no. COLL-CT-2005-516415), a European project on the impact of various thermal processes on the Neo-Formed Contaminant (NFC) formation in different food products submitted to a heat treatment. He was in particular, in charge of studying the impact of microwave heating in two cases: MW sterilization of a formula and MW roasting of malt.
Finally, one of Jean-Claude activities consists of studying and developing new MW process for food industry companies on their demand. In this framework, he had the opportunity to develop several MW process like drying, sterilization or cooking processes.
