Champagne, Claude P., Ph.D.

• Research Publications
• Other Science Related Publications

Contact Information:

3600 Casavant Blvd W
Saint-Hyacinthe, Québec J2S 8E3
Telephone: 450-768-3238
Fax: 450-773-8461
Email: claude.champagne@agr.gc.ca

Areas of Expertise:

• fermentation technologies, including immobilized cells, for the production of lactic and probiotic cultures
• drying lactic and probiotic cultures
• use of lactic ferments in food
• adding probiotic bacteria to food

Current Projects:

• Development of immobilized cell technology (ICT) for the production and preservation of lactic cultures
• Selection and preparation of probiotic cultures to improve functional food quality

Affiliations:

• Associate Professor, Laval University
• Member, Board of Directors of the Fondation de technologie laitière du Québec
• Member of the review office for the "International Dairy Journal" and "Food Microbiology"

Research Publications:

2013:

• Giroux, H.J., Constantineau, S., Fustier, P., Champagne, C.P., St-Gelais, D., Lacroix, M., and Britten, M. (2013). "Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients.", International Dairy Journal, 29(2), pp. 107-114. doi : 10.1016/j.idairyj.2012.10.009
• Zare, F., Boye, J.I., Champagne, C.P., Orsat, V., and Simpson, B.K. (2013). "Probiotic Milk Supplementation with Pea Flour: Microbial and Physical Properties.", Food and Bioprocess Technology, 6(5), pp. 1321-1331. doi : 10.1007/s11947-012-0828-3

2012:

• Champagne, C.P., Raymond, Y., and Simon, J.-P. (2012). "Effect of water activity and protective solutes on growth and subsequent survival to air-drying of Lactobacillus and Bifidobacterium cultures.", Applied Microbiology and Biotechnology, 95(3), pp. 745-756. doi : 10.1007/s00253-012-3912-8
• Zare, F., Champagne, C.P., Simpson, B.K., Orsat, V., and Boye, J.I. (2012). "Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures.", Food Science and Technology / Lebensmittel-Wissenschaft und-Technologie (LWT), 45(2), pp. 155-160. doi : 10.1016/j.lwt.2011.08.012
• Zare, F., Orsat, V., Champagne, C.P., Simpson, B.K., and Boye, J.I. (2012). "Microbial and physical properties of probiotic fermented milk supplemented with lentil flour.", Journal of Food Research, 1(1), pp. 94-109. doi : 10.5539/jfr.v1n1p94

2011:

• Champagne, C.P., Aachary, A.A., and Prapulla, S.G. (2011). "Technology and Stability of Probiotics in Probiotic and Prebiotic Vegetable Foods.", in Shah, N.P., da Cruz, A.G., and de Assis Fonseca Faria, J. (eds.) - Probiotic and Prebiotic Foods: Technology, Stability and Benefits to Human Health. Series: Advances in Food Safety and Food Microbiology, Nova Science Publishers Inc, Chapter 14, pp. 365-404.
• Champagne, C.P., Ross, R.P., Saarela, M., Hansen, K.F., and Charalampopoulos, D. (2011). "Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices.", International Journal of Food Microbiology, 149(3), pp. 185-193. doi : 10.1016/j.ijfoodmicro.2011.07.005
• Fortin, M.-H., Champagne, C.P., St-Gelais, D., Britten, M., Fustier, P., and Lacroix, M. (2011). "Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production.", International Dairy Journal, 21(2), pp. 75-82. doi : 10.1016/j.idairyj.2010.09.007
• Fortin, M.-H., Champagne, C.P., St-Gelais, D., Britten, M., Fustier, P., and Lacroix, M. (2011). "Viability of bifidobacterium longum in cheddar cheese curd during manufacture and storage: Effect of microencapsulation and point of inoculation.", Dairy Science & Technology, 91(5), pp. 599-614. doi : 10.1007/s13594-011-0034-5
• Han, J., Britten, M., St-Gelais, D., Champagne, C.P., Fustier, P., Salmieri, S., and Lacroix, M. (2011). "Effect of polyphenolic ingredients on physical characteristics of cheese.", Food Research International, 44(1), pp. 494-497. doi : 10.1016/j.foodres.2010.10.026
• Kailasapathy, K. and Champagne, C.P. (2011). "Some current food products with microencapsulated probiotics.", Agro Food Industry Hi-Tech, 22(2), pp. 54-56.
• Masotti, A.I., Buckley, N.D., Champagne, C.P., and Green-Johnson, J.M. (2011). "Immunomodulatory bioactivity of soy and milk ferments on monocyte and macrophage models.", Food Research International, 44(8), pp. 2475-2481. doi : 10.1016/j.foodres.2011.02.004
• Zare, F., Boye, J.I., Orsat, V., Champagne, C.P., and Simpson, B.K. (2011). "Microbial, physical and sensory properties of yogurt supplemented with lentil flour.", Food Research International, 44(8), pp. 2482-2488. doi : 10.1016/j.foodres.2011.01.002

2010:

• Azarnia, S., Lee, B.-H., St-Gelais, D., Champagne, C.P., and Kilcawley, K.N. (2010). "Effect of free or encapsulated recombinant aminopeptidase of Lactobacillus rhamnosus S93 on acceleration of cheddar cheese ripening.", Food Biotechnology, 24(2), pp. 135-149. doi : 10.1080/08905431003784853
• Buckley, N.D., Champagne, C.P., Masotti, A.I., Wagar, L.E., Tompkins, T.A., and Green-Johnson, J.M. (2010). "Harnessing functional food strategies for the health challenges of space travel: Fermented soy for astronaut nutrition.", Acta Astronautica, 68(7-8), pp. 731-738. doi : 10.1016/j.actaastro.2010.08.023
• Champagne, C.P., Gardner, N.J., Lafleur, S., and Savard, T. (2010). "Population yields and vegetable juice fermentation of Leuconostoc mesenteroides cultures grown under free-cell or immobilized-cell technologies.", Food Biotechnology, 24(1), pp. 1-18. doi : 10.1080/08905430903320701
• Champagne, C.P., Raymond, Y., and Tompkins, T.A. (2010). "The determination of viable counts in probiotic cultures microencapsulated by spray-coating.", Food Microbiology, 27(8), pp. 1104-1011. doi : 10.1016/j.fm.2010.07.017
• Champagne, C.P., Tompkins, T.A., Buckley, N.D., and Green-Johnson, J.M. (2010). "Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage.", Food Microbiology, 27(7), pp. 968-972. doi : 10.1016/j.fm.2010.06.003
• Han, J., Britten, M., St-Gelais, D., Champagne, C.P., Fustier, P., Salmieri, S., and Lacroix, M. (2010). "Polyphenolic compounds as functional ingredients in cheese.", Food Chemistry, 124(4), pp. 1589-1594. doi : 10.1016/j.foodchem.2010.08.021
• Lacroix, N., St-Gelais, D., Champagne, C.P., Fortin, J., and Vuillemard, J.-C. (2010). "Characterization of aromatic properties of old-style cheese starters.", Journal of Dairy Science (JDS), 93(8), pp. 3427-3441. doi : 10.3168/jds.2009-2795

2009:

• Champagne, C.P., Gagnon, D., St-Gelais, D., and Vuillemard, J.-C. (2009). "Interactions between Lactococcus lactis and Streptococcus thermophilus strains in Cheddar cheese processing conditions.", International Dairy Journal, 19(11), pp. 669-674. doi : 10.1016/j.idairyj.2009.06.002
• Champagne, C.P., Green-Johnson, J.M., Raymond, Y., Barrette, J., and Buckley, N.D. (2009). "Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus.", Food Research International, 42(5-6), pp. 612-621. doi : 10.1016/j.foodres.2008.12.018
• Champagne, C.P., Raymond, Y., Gonthier, J., and Audet, P. (2009). "Enumeration of the contaminating bacterial flora in unfermented pasteurised milks enriched with probiotic bacteria.", Canadian Journal of Microbiology / Revue canadienne de microbiologie, 55(4), pp. 410-418. doi : 10.1139/W08-151
• Champagne, C.P., Savard, T., and Barrette, J. (2009). "Production of lactic acid bacteria on spent cabbage juice.", Journal of Food, Agriculture & Environment (JFAE), 7(2), pp. 82-87.
• St-Gelais, D., Lessard, J., Champagne, C.P., and Vuillemard, J.-C. (2009). "Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor.", Journal of Dairy Science (JDS), 92(5), pp. 1856-1863. doi : 10.3168/jds.2008-1761
• Wagar, L.E., Champagne, C.P., Buckley, N.D., Raymond, Y., and Green-Johnson, J.M. (2009). "Immunomodulatory properties of fermented soy and dairy milks prepared with lactic acid bacteria.", Journal of Food Science, 74(8), pp. M423-M430(1). doi : 10.1111/j.1750-3841.2009.01308.x

Other Science Related Publications:

2012:

• Champagne, C.P. (2012). "Microencapsulation of probiotics in food: Challenges and future prospects (Editorial).", Therapeutic Delivery, 3(11), pp. 1249-1251.
• Champagne, C.P. and Zare, F. (2012). "Biochemistry and probiotics.", in Simpson, B.K. (ed.) - Food Biochemistry and Food Processing. 2nd Edition, Wiley - Blackwell, Chapter 35, pp. 675-685.
• Champagne, C.P., Raymond, Y., and Guertin, N. (2012). "Encapsulation of probiotics for cereal bars. XXth International Conference on Bioencapsulation.", XXth International Conference on Bioencapsulation, Orillia, ON, Canada, September 23, 2012.

2011:

• Champagne, C.P., Raymond, Y., Mainville, I., Arcand, Y., Do, C.B., and Bélanger, G. (2011). "The effect of encapsulation technologies on the stability of Lactobacillus rhamnosus in ice cream during storage and in a simulated gastro-enteric environment.", Plant Bioactives Research in Canada. Canada-United Kingdom Gut and Health Workshop, AAFC-FRDC / AAC-CRDA, Saint-Hyacinthe, QC, Canada, February 24-25, 2011. (Poster)
• Kailasapathy, K. and Champagne, C.P. (2011). "Fermentation and manufacture of probiotic-enriched yogurt.", in Kailasapathy, K., Champagne, C., and Moore, S. (eds.) - Synbiotic Yoghurt - A Smart Gut Food: Science, Technology and Applications, Nova Science Publishers Inc, Chapter 3, pp. 29-47.
• Kailasapathy, K. and Champagne, C.P. (2011). "Probiotics and probiotic yoghurts and health benefits.", in Kailasapathy, K., Champagne, C., and Moore, S. (eds.) - Synbiotic Yoghurt - A Smart Gut Food: Science, Technology and Applications, Nova Science Publishers Inc, Chapter 4, pp. 49-79.
• Kailasapathy, K. and Champagne, C.P. (2011). "Soy yoghurts-synbiotic effects and nutritional benefits.", in Kailasapathy, K., Champagne, C., and Moore, S. (eds.) - Synbiotic Yoghurt - A Smart Gut Food: Science, Technology and Applications, Nova Science Publishers Inc, Chapter 7, pp. 117-133.
• Kailasapathy, K., Champagne, C.P., and Moore, S. (Eds.) (2011). Synbiotic Yoghurt - A Smart Gut Food: Science, Technology and Applications., Nova Science Publishers Inc. (Book)
• Masotti, A.I., Buckley, N.D., Champagne, C.P., Tompkins, T.A., and Green-Johnson, J.M. (2011). "Effects of soy and dairy ferments on monocyte viability, cytokine production and cell surface molecule expression: Impact in a low-shear modeled microgravity system.", 61st International Astronautical Congress 2010 (IAC 2010), Prague Congress Centre, Prague, Czech Republic, September 27-October 1, 2010, Paper No.: IAC-10.A1.7.8.

2010:

• Champagne, C.P. (2010). "Potential prébiotique des acides linoléiques conjugués (ALS) d'origine latière.", 2010 Forum technologique NOVALAIT / IDF Dairy Science and Technology Week, Hôtel et Suites Le Dauphin de Drummondville, Drummondville, QC, Canada, May 13, 2010, T-2010-02.
• Champagne, C.P. (2010). "Produits laitiers avec probiotiques: utiliser du lait écrémé ou du lait entier?", Le Producteur de Lait Québécois, 2010(Septembre), pp. 42-44.
• Champagne, C.P., Champigny, P.L., St-Gelais, D., Fliss, I., and Labrie, S (2010). "Biocompatibility between probiotic/specialty lactic acid bacteria and camembert-type mycetes isolated from quebec "terroir" milk.", INITIA: 6e Symposium international sur les probiotiques, Montréal, QC, Canada, October 28-29, 2010.
• Champagne, C.P., Tompkins, T.A., Barrette, J., Raymond, Y., Wagar, L.E., Green-Johnson, J.M., and Buckley, N.D. (2010). "Fermented soy and milk products with high densities of probiotic bacteria with potential application for space travel.", Expert meeting on “Evaluating probiotics for the prevention and treatment of enteric and diarrheal diseases in children in developing countries” Sponsored by the Bill & Melinda Gates Foundation, London, UK, January 24-26, 2010.
• Dinh, T., Fustier, P., Lacroix, M., St-Gelais, D., Champagne, C.P., and Britten, M. (2010). "Utilisation d’émulsions doubles pour l’enrichissement nutritionnel des fromages.", 2010 Forum technologique NOVALAIT / IDF Dairy Science and Technology Week, Hôtel et Suites Le Dauphin de Drummondville, Drummondville, QC, Canada, May 13, 2010, # 11. (Poster)
• Farnworth, E.R. and Champagne, C.P. (2010). "Production of Probiotic Cultures and Their Incorporation into Foods.", in Watson, R.R. and Preedy, V.R. (eds.) - Bioactive foods in promoting health: Probiotics and prebiotics, Elsevier Inc. Academic Press, pp. 3-17.
• Fortin, M.-H., Champagne, C.P., St-Gelais, D., Britten, M., Fustier, P., and Lacroix, M. (2010). "Effet du moment d’inoculation, de l’ajout de ferments, de la teneur en oxygène et du salage sur la viabilité de cultures probiotiques durant la fabrication de fromage Cheddar.", 2010 Forum technologique NOVALAIT / IDF Dairy Science and Technology Week, Hôtel et Suites Le Dauphin de Drummondville, Drummondville, QC, Canada, May 13, 2010, # 25. (Poster)
• Masotti, A.I., Buckley, N.D., Champagne, C.P., and Green-Johnson, J.M. (2010). "Bioactivity of probiotic soy and milk ferments on monocyte and macrophage models.", 2010 Canadian Institute of Food Science & Technology (CIFST) and AAFC Conference, Fairmont Winnipeg Hotel, Winnipeg, MB, Canada, May 30-June 1, 2010. (Poster)
• Zare, F., Boye, J.I., Champagne, C.P., Orsat, V., and Simpson, B.K. (2010). "Acidification and microbial growth of yogurt and probiotic supplemented with lentil flour.", 10th Annual Meeting of the Institute of Food Technologists (IFT), Chicago, IL, USA, July 17-20, 2010, # 152-13. (Poster)
• Zare, F., Boye, J.I., Orsat, V., Champagne, C.P., and Simpson, B.K. (2010). "Physical and rheological properties of yogurt supplemented with lentil flour.", 2010 Canadian Institute of Food Science & Technology (CIFST) and AAFC Conference, Fairmont Winnipeg Hotel, Winnipeg, MB, Canada, May 30-June 1, 2010. (Poster)

2009:

• Buckley, N.D., Champagne, C.P., Masotti, A.I., Wagar, L.E., Tompkins, T.A., and Green-Johnson, J.M. (2009). "Harnessing functional food strategies for the health challenges of space travel.", Space Life Sciences symposium: Applications of Space Medicine to Earth-Related Health Issues, Daejeon Convention Centre, Daejeon, October 13, 2009. (Presentation)
• Buckley, N.D., Green-Johnson, J.M., and Champagne, C.P. (2009). "Design of a Functional Food for Astronauts.", 6th International Space Life Sciences Working Group (ISLSWG) Workshop on Space Microbiology, Sonoma, CA, USA, August 24-26, 2009. (Presentation)
• Champagne, C.P. (2009). "Some Technological Challenges in the Addition of Probiotic Bacteria to Foods.", in Charalampopoulos, D., Rastall, R. A. (eds.) - Prebiotics and Probiotics Science and Technology, Springer New York, Chapter 19, pp. 761 - 804.
• Champagne, C.P. and Arora, G. (2009). "Production de ferments lactiques.", in Drider, Djamel and Prévost, Hervé (eds.) - Bactéries lactiques : Physiologie, Métabolisme, Génomique et Applications industrielles. Éditions Economica, Economica, Paris, France, pp. 550-576.
• Champagne, C.P., Lee, B.-H., and Saucier, L. (2009). "Immobilisation of cells and enzymes for fermented dairy or meat products.", in Zuidam, K.J. and Nedović, V.A. (eds.) - Encapsulation technologies for food active ingredients and food processing, Springer Berlin / Heidelberg, Chapter 13, pp. 345-365.
• Cooper, W., Masotti, A.I., Wagar, L.E., Champagne, C.P., Buckley, N.D., Forrester, S., and Green-Johnson, J.M. (2009). "Effects of growth phase and substrate on immunomodulatory activity of lactobacilli.", 96th Annual Meeting of The American Association of Immunologists, Seattle, WA, USA, May 8-12, 2009, 182, pp. 39.37. (Poster)
• Farnworth, E.R., Sène, D., and Champagne, C.P. (2009). "Effects of Dietary Fatty Acids on Human Microbes: Role in Health.", in Watson, R.R. (ed.) - Fatty acids in Health Promotion and Disease Causation, American Oil Chemists Society (AOCS), Chapter 3. Fatty Acids and Health Promotion, pp. 499-516.
• Farnworth, E.R., Sène, D., and Champagne, C.P. (2009). "Effects of dietary fatty acids on human microbes: role in health.", 100th Annual Meeting of the American Oil Chemists' Society (AOCS) & Expo, Rosen Shingle Creek, Orlando, FL, USA, May 3-6, 2009. (Presentation)
• Masotti, A.I., Latos, A.J., Champagne, C.P., Buckley, N.D., Holdway, D.A., and Green-Johnson, J.M. (2009). "Immunomodulatory bioactivity of soy and dairy ferments.", 59th Annual Conference of the Canadian Society of Microbiologists / Conférence annuelle de la Société Canadienne des Microbiologistes (SCM), Concordia University, Montréal, QC, Canada, June 15-18, 2009. (Poster)
• Sène, D., Champagne, C.P., Farnworth, E.R., Fliss, I., Chouinard, P.Y., and Van Calsteren, M.-R. (2009). "Effet des acides gras laitiers sur les probiotiques.", Colloque bisannuel du STELA la recherche laitière 2009, Québec City, QC, Canada, May 11-12, 2009.