Nathalie Martin
Ph.D., chemist
Research scientist – Maple products quality
Nathalie Martin obtained her PhD in Food Science and Technology from Université Laval in 1999, and has been working in food research for nearly 25 years.
A researcher at the Centre ACER since 2001 and a member of the Ordre des chimistes du Québec, Nathalie is responsible for the maple syrup chemistry section, which includes research projects on the processing and quality of maple syrup products. Her current research focuses on understanding the impact of transformation processes on the composition, physico-chemical, nutritional and sensory properties of maple products. Over the course of her career at the Centre ACER, Nathalie has led a number of research projects of various kinds (private contracts with industry, subsidized public projects, etc.), and oriented towards different levels of the maple syrup industry. The services offered to our clients cover various aspects of their needs, such as research and development of new products and processes; evaluation of the efficiency of product inputs, packaging and equipment; and identification and resolution of production and processing problems.
In keeping with the Centre ACER's mandate, which is particularly oriented towards the industry and maple syrup producers, the nature of Nathalie's research work is more applied. As a result, she has taken part in a number of dissemination, popularization and training activities of both a scientific and public nature (popularization articles, journalistic interviews, maple syrup days, etc.). Among other things, Nathalie is responsible for the development of knowledge on maple syrup flavour (flavour wheel, maple syrup aromas) and maple water for the Centre ACER.
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