{"id":3605,"date":"2023-06-28T10:35:58","date_gmt":"2023-06-28T14:35:58","guid":{"rendered":"https:\/\/smart-training.ca\/fr\/?p=3605"},"modified":"2024-10-04T09:27:44","modified_gmt":"2024-10-04T13:27:44","slug":"louis-a-colaruotolo","status":"publish","type":"post","link":"https:\/\/smart-training.ca\/fr\/blog\/2023\/06\/28\/louis-a-colaruotolo\/","title":{"rendered":"Louis A. Colaruotolo"},"content":{"rendered":"\n
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Louis A. Colaruotolo<\/h2>\n\n\n\n

University of Guelph<\/h3>\n\n\n\n

Th\u00e8se : <\/strong>Conception d’aliments pour la stabilit\u00e9 : D\u00e9m\u00ealer la contribution de la structure des aliments \u00e0 la d\u00e9t\u00e9rioration physique et chimique.\u00a0<\/p>\n\n\n\n

Int\u00e9r\u00eats de recherche et objectifs futurs : <\/strong>Louis \u00e9tudie l’impact de la structure sur la dur\u00e9e de conservation des nouveaux mat\u00e9riaux alimentaires dans le but de cr\u00e9er un syst\u00e8me alimentaire plus durable et plus \u00e9quitable pour l’avenir. Bien qu’un avenir consacr\u00e9 \u00e0 la d\u00e9t\u00e9rioration des aliments soit loin d’\u00eatre pourri, Louis souhaite poursuivre sa passion pour la communication scientifique (pour en savoir plus, consultez le site We Know Some Stuff).\u00a0 Louis veut utiliser ses connaissances acquises et ses comp\u00e9tences en communication pour devenir un agent de liaison de l’information scientifique. Il veut aider \u00e0 relier les derni\u00e8res recherches universitaires aux objectifs de l’industrie et \u00e0 la future politique gouvernementale afin d’instaurer un secteur alimentaire plus durable.\u00a0<\/p>\n\n\n\n

Fait amusant \u00e0 propos de vous :<\/strong> Par le pass\u00e9, les gens ont souvent pris Louis pour l’acteur Seth Rogan, si bien qu’il a sign\u00e9 (frauduleusement) des autographes en tant que Seth dans trois a\u00e9roports diff\u00e9rents.\u00a0<\/p>\n\n\n\n

R\u00e9alisations :<\/strong> Premi\u00e8re place au concours des dipl\u00f4m\u00e9s de la division du g\u00e9nie alimentaire de l’International Food Technologists : Recherche des caract\u00e9ristiques structurelles qui contribuent \u00e0 l’instabilit\u00e9 des composants dans les matrices alimentaires imprim\u00e9es en 3D<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Louis A. Colaruotolo University of Guelph Th\u00e8se : Conception d’aliments pour la stabilit\u00e9 : D\u00e9m\u00ealer la contribution de la structure des aliments \u00e0 la d\u00e9t\u00e9rioration physique et chimique.\u00a0 Int\u00e9r\u00eats de recherche et objectifs futurs : Louis \u00e9tudie l’impact de la structure sur la dur\u00e9e de conservation des nouveaux mat\u00e9riaux alimentaires dans le but de cr\u00e9er […]<\/p>\n","protected":false},"author":4,"featured_media":3606,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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Rodrigue","author_link":"https:\/\/smart-training.ca\/fr\/blog\/author\/madison\/"},"uagb_comment_info":0,"uagb_excerpt":"Louis A. Colaruotolo University of Guelph Th\u00e8se : Conception d’aliments pour la stabilit\u00e9 : D\u00e9m\u00ealer la contribution de la structure des aliments \u00e0 la d\u00e9t\u00e9rioration physique et chimique.\u00a0 Int\u00e9r\u00eats de recherche et objectifs futurs : Louis \u00e9tudie l’impact de la structure sur la dur\u00e9e de conservation des nouveaux mat\u00e9riaux alimentaires dans le but de cr\u00e9er…","_links":{"self":[{"href":"https:\/\/smart-training.ca\/fr\/wp-json\/wp\/v2\/posts\/3605","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/smart-training.ca\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/smart-training.ca\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/smart-training.ca\/fr\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/smart-training.ca\/fr\/wp-json\/wp\/v2\/comments?post=3605"}],"version-history":[{"count":2,"href":"https:\/\/smart-training.ca\/fr\/wp-json\/wp\/v2\/posts\/3605\/revisions"}],"predecessor-version":[{"id":5038,"href":"https:\/\/smart-training.ca\/fr\/wp-json\/wp\/v2\/posts\/3605\/revisions\/5038"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/smart-training.ca\/fr\/wp-json\/wp\/v2\/media\/3606"}],"wp:attachment":[{"href":"https:\/\/smart-training.ca\/fr\/wp-json\/wp\/v2\/media?parent=3605"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/smart-training.ca\/fr\/wp-json\/wp\/v2\/categories?post=3605"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/smart-training.ca\/fr\/wp-json\/wp\/v2\/tags?post=3605"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}