Sylvie Turgeon is a Professor in the Department of Food Science at Université Laval and Director of the Institute of Nutrition and Functional Foods (INAF). Previously, Dr. Turgeon was the Director of the STELA Dairy Research Centre for 9 years. She teaches food formulation and the use of food additives (role, functionality and regulation). She has also trained 35 MSc and 25 Phd students over the past two decades. Dr Turgeon’s main scientific interests focus on better understanding the molecular interactions in food to apprehend the functionality (gelling, foaming and emulsifying properties) of proteins and polysaccharides. This knowledge should allow controlling the food structure which is the key to food product stability, organoleptic properties but also its nutritional properties. Other topics of interest include: the functionality of dairy products, the impact of processing steps, the link between food chemistry and culinary sciences in support of the development of gastronomic sciences. Since 2017, she is the co-director of the Mixed Research Unit on gastronomic sciences which brings together researchers from the Institut du tourisme et d’hôtellerie du Québec and Laval University to support the sector through research and innovation.