Martin Mondor - Département de génie chimique et de génie biotechnologique (2025)

Ph. D.
Professeur agrégé

Coordonnées

Diplômes

• B. Sc. en génie chimique, Université de Sherbrooke, 1995
• Ph. D. en génie chimique, Université de Sherbrooke, 2000
• Chercheur postdoctoral, Agriculture et Agroalimentaire Canada, 2001-2004

Expérience professionnelle

• Chimiste, Agriculture et Agroalimentaire Canada (St-Hyacinthe), 2004-2005
• Chercheur Scientifique - Procédés d'extraction et de séparation, Agriculture et Agroalimentaire Canada (St-Hyacinthe), 2005-2024

Domaines d'expertises et de recherche

Procédés d’extraction et de séparation (Solvants eutectiques profonds naturels, Microfiltration, Ultrafiltration, Osmose inverse, Électrodialyse conventionnelle et à membranes bipolaires)

Activités de recherche

• Valorisation de co-produits alimentaires par solvants eutectiques profonds naturels
• Production d'ingrédients protéiques d'origine végétale ou animale, à l'aide de procédés émergents

Activités d'enseignements

• GCB 140 - Statistiques en ingénierie
• GCH 440 - Simulation des procédés chimiques

Collaborations industrielles

• Production de concentrés de protéines végétales à valeur ajoutée par ultrafiltration/diafiltration (2021-2024);
• Production de concentrés de protéines de caméline à l’aide d’un procédé d’extraction assisté par enzymes combiné à la précipitation isoélectrique (2017-2018);
• Production d’extrait de thé du Labrador (2014-2018);
• Optimisation du procédé ancestral de nixtamalisation du maïs à partir de cendres de bois durs (2014-2015);
• Inactivation de la polyphenol oxydase dans le jus de pomme non-clarifié (2001-2004).
  

Communications scientifiques

Plus de 75 publications dans des revues avec examen par les pairs. Quelques publications sélectionnées sont présentées ci-dessous :

1. Ma, Z., Mondor, M., Dowle, A.A., Goycoolea, F.M., Hernández-Álvarez, A.J. (2025). Buffalo worm (Alphitobius diaperinus) proteins: Structural properties, proteomics and nutritional benefits, Food Chemistry, 464, 141757. (Facteur d’impact: 8.8)
2. Manzanilla-Valdez, M.L., Ma, Z, Mondor, M, Hernández-Álvarez, A.J. (2024). Decoding the Duality of Antinutrients: Assessing the Impact of Protein Extraction Methods on Plant-Based Protein Sources, Journal of Agricultural and Food Chemistry, 2024, 72(22), 12319–12339. (Facteur d’impact: 6.1)
3. Ma, Z., Mondor, M., Goycoolea Valencia, F., Ranjani Ganji, S., Hernández-Álvarez, A.J. (2024). Unlocking the potential of waxworm (Galleria mellonella) proteins: Extraction, fractionation, and protein quality assessment, Food Bioscience, 59, 103955. (Facteur d’impact: 5.2)
4. Mondor, M. (2024). Chia (Salvia Hispanica) seed oil extraction by-product and its edible applications, Food Reviews International, 40(1), 115-134. (Facteur d’impact: 5.8)
5. Ma, Z., Mondor, M., Goycoolea Valencia, F., Hernández-Álvarez, A.J. (2023). Current state of insect proteins: extraction technologies, bioactive peptides and allergenicity of edible insect proteins, Food and Function, 14(18), 8129-8156. (Facteur d’impact: 6.1)
6. Li, L., Yin, F., Wang, X., Yang, C., Yu, H., Lepp, D., Wang, Q., Lessard, M., Lo Verso, L., Mondor, M., Yang, C., Nie, S., Gong, J. (2023). Microencapsulation protected Lactobacillus viability and its activity in modulating the intestinal microbiota in newly weaned piglets, Journal of Animal Science, 101, skad193. (Facteur d’impact: 3.3)
7. Mondor, M., Plamondon, P., Drolet, H. (2022). Valorization of agri-food by-products from plant sources using pressure-driven membrane processes to recover value-added compounds: opportunities and challenges, Food Reviews International, 39(8), 5761-5785. (Facteur d’impact: 5.8)
8. Mondor, M., Hernández-Álvarez, A.J. (2022). Camelina sativa composition, attributes, and applications: A review, European Journal of Lipid Science and Technology, 124(3), 2100035. (Facteur d’impact: 2.7)
9. Sánchez-Velázquez, O.A., Mulero, M., Cuevas-Rodríguez, E.O., Mondor, M., Arcand, Y., Hernández-Álvarez, A.J. (2021). In vitro gastrointestinal digestion impact on stability, bioaccessibility and antioxidant activity of polyphenols from wild and commercial blackberries (Rubus spp.), Food and Function, 12(16), 7358-7378. (Facteur d’impact: 6.1)
10. Hernández-Álvarez, A.J., Mondor, M., Piña-Domínguez, I.-A., Sánchez-Velázquez, O.A., Melgar-Lalanne, G. (2021). Drying technologies of edible insects and of their derived ingredients, Drying Technology, 39(13), 1991-2009. (Facteur d’impact: 3.3)
11. Sánchez-Velázquez, O.A., Ribereau, S., Cuevas-Rodríguez, E.O., Mondor, M., Mackie, A., Arcand, Y., Hernández-Álvarez, A.J. (2021). Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates, Current Research in Food Science, 4, 93-104. (Facteur d’impact: 6.3)
12. Li, L., Wang, X., Yu, H., Wang, Q., Lo Verso, L., Lessard, M., Mondor, M., Choi, J., Yang, C., Blais, M., Gong, J. (2020). PSIII-33 Stability and function of encapsulated Lactobacillus zeae for pig gut health, Journal of Animal Science, 98(4), 367-368. (Facteur d’impact: 3.3)
13. Chekabab, S.M., Rehman, M.A., Yin, X, Carrillo, C., Mondor, M., Diarra, M.S. (2019). Growth of Salmonella enterica serovars Typhimurium and Enteritidis in Iron-Poor media and in meat: Role of Catecholate and Hydroxamate siderophore Transporters, Journal of Food Protection, 82(4), 548-560. (Facteur d’impact: 2.0)
14. Chen, X., Jun Xue, S., Shi, J., Kostrzynska, M., Tang, J., Guévremont, E., Villeneuve, S., Mondor, M. (2018). Red cabbage washing with acidic electrolyzed water: effects on microbiological and physicochemical properties, Food Quality and Safety, 2, 229-237. (Facteur d’impact: 5.6)
15. Nguyen, T.K., Mondor, M., Ratti, C. (2018). Shrinkage of cellular food during air drying, Journal of Food Engineering, 230, 8-17. (Facteur d’impact: 5.5)
16. Mercier, S., Mondor, M., Villeneuve, S., Marcos, B. (2018). The Canadian food cold chain: a legislative, scientific, and prospective overview, International Journal of Refrigeration, 88, 637-645. (Facteur d’impact: 3.9)
17. Nguyen, T.K., Khalloufi, S., Mondor, M., Ratti, C. (2018). Shrinkage and porosity evolution during air-drying of non-cellular food systems: Experimental data versus mathematical modelling, Food Research International, 103, 215-225. (Facteur d’impact: 8.1)
18. Mercier, S., Villeneuve, S., Mondor, M., Uysal, I. (2017). Time temperature management along the food cold chain: A review of recent developments, Comprehensive Reviews in Food Science and Food Safety, 16 (4), 647-667. (Facteur d’impact: 14.8)
19. Mercier, S., Moresoli, C., Mondor, M., Villeneuve, S., Marcos, B. (2016). A meta-analysis of enriched pasta: what are the effects of enrichment on the processing characteristics and quality attributes of pasta?, Comprehensive Reviews in Food Science and Food Safety, 15(4), 685-704. (Facteur d’impact: 14.8)
20. Gerzhova, A., Mondor, M., Benali, M., Aider, M. (2016). Study of total dry matter and protein extraction from canola meal as affected by the pH, salt addition and use of Zeta-potential/turbidimetry analysis to optimize the extraction conditions, Food Chemistry, 201, 243-252. (Facteur d’impact: 8.8)
21. Mercier, S., Mondor, M., Moresoli, C., Villeneuve, S., Marcos, B. (2016). Drying of durum wheat pasta and enriched pasta: a review of modelling approaches, Critical Reviews in Food Science and Nutrition, 56(7), 1146-1168. (Facteur d’impact: 10.2)
22. Gerzhova, A., Mondor, M., Benali, M., Aider, M. (2015). Study of the functional properties of canola protein concentrates and isolates extracted by electro-activated solutions as non-invasive extraction method, Food Bioscience, 12, 128-138. (Facteur d’impact: 5.2)
23. Masse, L., Puig-Bargués, J., Mondor, M., Deschênes L., Talbot, G. (2015). Efficiency of EDTA, SDS and NaOH solutions to clean RO membranes processing swine wastewater, Separation Science and Technology, 50, 2509-2517. (Facteur d’impact: 2.8)
24. Fustier, P., Achouri, A., Taherian, A.R., Britten, M., Pelletier, M., Sabik, H., Villeneuve, S., Mondor, M. (2015). Protein-protein multilayer oil-in-water emulsions for the microencapsulation of flaxseed oil: Effect of whey and fish gelatin concentration, Journal of Agricultural and Food Chemistry, 63(42), 9239-9250. (Facteur d’impact: 6.1)
25. Mercier, S., Villeneuve, S., Mondor, M., Moresoli, C., Marcos, B. (2015). Modeling of the water absorption during the steeping of yellow peas, Food and Bioproducts Processing: Transactions of the Institution of Chemical Engineers, Part C, 94, 20-28. (Facteur d’impact: 4.6)
26. Gerzhova, A., Mondor, M., Benali, M., Aider, M. (2015). A comparative study between the electro-activation technique and conventional extraction method on the extractability, composition and physico-chemical properties of canola protein concentrates and isolates, Food Bioscience, 11, 56-71. (Facteur d’impact: 5.2)
27. Villeneuve, S, Mondor, M. (2014). Processing and bread-making potential of protein isolated from malted yellow pea seeds by ultrafiltration/diafiltration, Food Bioscience, 8, 33-36. (Facteur d’impact: 5.2)
28. Mercier, S., Villeneuve, S., Moresoli, C, Mondor, M., Marcos, B., Power, K.A. (2014). Flaxseed-enriched cereal-based products: a review of the impact of processing conditions, Comprehensive Reviews in Food Science and Food Safety, 13(4), 400-412. (Facteur d’impact: 14.8)
29. Masse, L., Mondor, M., Talbot, G., Deschênes, L., Drolet, H., Gagnon, N., St-Germain, F., Puig-Bargues, J. (2014). Fouling of reverse osmosis membranes processing swine wastewater pretreated by mechanical separation and aerobic biofiltration, Separation Science and Technology, 49(9), 1298-1308. (Facteur d’impact: 2.8)
30. Mercier, S., Marcos, B., Moresoli, C., Mondor, M., Villeneuve, S. (2014). Modeling of internal moisture transport during durum wheat pasta drying, Journal of Food Engineering, 124, 19-27. (Facteur d’impact: 5.5)
31. Lai, Y.P., Mondor, M., Moresoli, C., Drolet, H., Gros-Louis, M., Ippersiel, D., Lamarche, F. (2013). Production of soy protein isolates with low phytic acid content by membrane technologies: Impact of the extraction and ultrafiltration/diafiltration conditions, Journal of Food Engineering, 114(2), 221-227. (Facteur d’impact: 5.5)
32. Ippersiel, D., Mondor, M., Lamarche, F, Tremblay, F., Dubreuil, J., Masse, L. (2012). Nitrogen potential recovery and concentration of ammonia from swine manure using electrodialysis coupled with air stripping, Journal of Environmental Management, 95, S165-S169. (Facteur d’impact: 8.7)
33. Taherian, A.R., Mondor, M., Labranche, J., Drolet, H., Ippersiel, D., Lamarche, F. (2011). Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates, Food Research International, 44, 2505-2514. (Facteur d’impact: 8.1)
34. Mercier, S, Villeneuve, S., Mondor, M., Des Marchais, L.-P. (2011). Evolution of porosity, shrinkage and density of pasta fortified with pea protein isolate during drying, LWT – Food Science and Technology, 44, 883-890. (Facteur d’impact: 6.0)
35. Mondor, M., Ali, F., Ippersiel, D., Lamarche, F. (2010). Impact of ultrafiltration/diafiltration sequence on the production of soy protein isolate by membrane technologies, Innovative Food Science and Emerging Technologies, 11, 491-497. (Facteur d’impact: 6.6)
36. Boye, J.I., Aksay, S., Roufik, S., Ribéreau, S., Mondor, M., Farnworth, E., Rajamohamed, S. (2010). Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques, Food Research International, 43(2), 537-546. (Facteur d’impact: 8.1)
37. Ali, F., Ippersiel, D., Lamarche, F., Mondor, M. (2010). Characterization of low-phytate soy protein isolates produced by membrane technologies, Innovative Food Science and Emerging Technologies, 11 (1), 162-168. (Facteur d’impact: 6.6)
38. Mondor, M., Aksay, S., Drolet, H., Roufik, S., Farnworth, E, Boye, J.I. (2009). Influence of processing on composition and antinutritional factors of chickpea protein concentrates produced by isoelectric precipitation and ultrafiltration, Innovative Food Science and Emerging Technologies, 10, 342-347. (Facteur d’impact: 6.6)
39. Mondor, M., Ippersiel, D., Lamarche, F., Masse, L. (2009). Fouling characterization of electrodialysis membranes used for the recovery and concentration of ammonia from swine manure, Bioresource Technology, 100, 566-571. (Facteur d’impact: 11.4)
40. Mondor, M., Masse, L., Ippersiel, D., Lamarche, F., Massé, D.I. (2008). Use of electrodialysis and reverse osmosis for the recovery and concentration of ammonia from swine manure, Bioresource Technology, 99(5), 7363-7368. (Facteur d’impact: 11.4)
41. Araya-Farias, M., Mondor, M., Lamarche, F., Tajchakavit, S., Makhlouf, J. (2008). Clarification of apple juice by electroflotation, Innovative Food Science and Emerging Technologies, 9(3), 320-327. (Facteur d’impact: 6.6)
42. Lam Quoc, A., Mondor, M., Lamarche, F., Ippersiel, D., Bazinet, L., Makhlouf, J. (2006). Effect of a combination of electrodialysis with bipolar membranes and mild heat treatment on the browning and opalescence stability of cloudy apple juice, Food Research International, 39 (7), 755-760. (Facteur d’impact: 8.1)
43. Alibhai, Z., Mondor, M., Moresoli, C., Ippersiel, D., Lamarche, F. (2006). Production of soy protein concentrates/isolates: Traditional and membrane technologies, Desalination, 191 (1), 351-358. (Facteur d’impact: 9.9)
44. Mondor, M., Lam Quoc, A., Lamarche, F., Ippersiel, D, Makhlouf, J. (2005). Assessing ionic transport during apple juice electro-acidification: influence on the system efficiency, Journal of Membrane Science, 246 (2), 217-226. (Facteur d’impact: 9.5)
45. Mondor, M., Ippersiel, D., Lamarche, F., Boye, J.I. (2004). Production of soy protein concentrates using a combination of electro-acidification and ultrafiltration, Journal of Agricultural and Food Chemistry, 52 (23), 6991-6996. (Facteur d’impact: 6.1)
46. Mondor, M., Ippersiel, D., Lamarche, F., Boye, J.I. (2004), Effect of electro-acidification treatment and ionic environment on soy protein extract particle size distribution and ultrafiltration permeate flux, Journal of Membrane Science, 231, 169-179. (Facteur d’impact: 9.5)
47. Mondor, M., Moresoli, C. (2002). Shear-induced hydrodynamic diffusion model for cross-flow microfiltration: role of the particle volume fraction, Desalination, 145, 123-128. (Facteur d’impact: 9.9)
48. Mondor, M., Moresoli, C. (2000). Experimental verification of the shear-induced hydrodynamic diffusion model of cross-flow microfiltration, with consideration of the transmembrane pressure axial variation, Journal of Membrane Science, 175 (1), 119-137. (Facteur d’impact: 9.5)
49. Mondor, M., Girard, B., Moresoli, C. (2000). Modeling flux behavior for membrane filtration of apple juice, Food Research International, 33 (7), 539-548. (Facteur d’impact: 8.1)
50. Mondor, M., Moresoli, C. (1999). Theoretical analysis of the influence of the axial variation of the transmembrane pressure in cross-flow filtration of rigid spheres, Journal of Membrane Science, 152 (1), 71-87. (Facteur d’impact: 9.5)
    

Autres informations

Prix et distinctions

• Membre de l'équipe sur la Feuille de Route sur les Changements Climatiques qui a reçu le « Prix de Distinction du Sous-Ministre d’Agriculture et Agroalimentaire Canada – 2022 »;
• Membre de l'équipe qui a reçu le « Prix pour Contributions Exceptionnelles à la Science de la Direction Générale des Sciences et Technologies d'Agriculture et Agroalimentaire Canada – 2021 »;
• Récipiendaire du « International Association for Engineering and Food- Distinguished Service Award » (2015).

Participation à des sociétés scientifiques, comités et groupes de travail

• Membre du « International scientific engagement board » du « National Alternative Protein Innovation Centre » (Royaume-Uni), depuis 10/2024;
• Champion de l'initiative de recrutement d'étudiant(e)s autochtones (IREA) pour Agriculture et Agroalimentaire Canada (Saint-Hyacinthe), 10/2017 – 02/2022;
• Membre du Groupe consultatif scientifique d’experts en génie des procédés alimentaires de l'Institut canadien de science et technologie alimentaires (ICSTA) (2014-2017).

Activités de révision

Réviseur pour plus de 40 journaux scientifiques reconnus incluant Trends in Food Science & Technology (Facteur d’impact : 15.3), Environmental Science & Technology (Facteur d’impact : 11.4), Desalination (Facteur d’impact: 9.9), Journal of Membrane Science (Facteur d’impact: 9.5); Food Chemistry (Facteur d’impact: 8.8), Food Research International (Facteur d’impact: 8.1), Innovative Food Science and Emerging Technologies (Facteur d’impact: 6.6); Food Reviews International (Facteur d’impact: 5.8), Journal of Food Engineering (Facteur d’impact: 5.5), Industrial & Engineering Chemistry Research (Facteur d’impact : 4.2), Chemical Engineering and Processing – Process intensification (Facteur d’impact : 4.3) et Biomass conversion and biorefinery (Facteur d’impact: 4.0)