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Last update: May 2021

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Christelle LOPEZ


Interfaces and Dispersed Systems (ISD)
LOPEZ_Christelle (2)

After a course in food engineering (ISTAB, Bordeaux), Christelle completed her final internship on dairy emulsions under the supervision of Alain Riaublanc and Eric Dufour at the INRA-LEIMA laboratory in Nantes, in 1997. She then obtained a PhD in Chemical Physics from the University of Paris VI in 2001. Her thesis dealt with the crystallization properties of milk lipids, which were mainly studied by X-ray diffraction, calorimetry and microscopy. This thesis was co-funded by the dairy industry and carried out in collaboration between a team from the CNRS in Châtenay-Malabry (M. Ollivon) and the INRA-LEIMA in Nantes (A. Riaublanc). Christelle then chose to work for 2 years in the R&D centre of a large French dairy group before being recruited at INRA as a 1st class Research Officer and assigned to the INRA-STLO lab in Rennes. For 15 years, Christelle has led research projects on milk lipids, their composition, structure, crystallization properties and functional properties. More recently she has worked on the mechanical properties of biological membranes and the design of biomimetic emulsions.

Christelle Lopez is welcomed in the BIA Unit from 1st May 2019, in the ISD team.  Her research theme is: Reasoned Design of Emulsions and Lipid Vesicles for the functional food of tomorrow.


Skills & expertise:

  • lipids, emulsions, biological membranes, vesicles, interfaces
  • crystallization, encapsulation, physico-chemistry