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Dr. Christophe Schmitt

Dr. Christophe Schmitt

Nestlé Research Center

"Influence of Anionic Polysaccharides on the Digestion of Whey Protein Microgels"

Dr. Christophe Schmitt is Expert Scientist leading the Proteins team in the Department of Chemistry and Biotechnology at the Nestlé Research Center in Lausanne (Switzerland). He also leads the Nestlé R&D Protein Expert Network since 2012 (50 members worldwide). He owns Master and PhD degrees in Biotechnology and Food Processing from the National Polytechnic Institute of Lorraine in Nancy (France).

His main research interests are related to phase separation phenomena in protein/polysaccharide mixtures as well as protein aggregation upon physical treatments in dairy and plant matrices. In particular, he is trying to understand the link between the multi-scale structure in these systems and their functional/nutritional properties in food applications.

He has published 51 reviews and research papers in peer-reviewed international scientific journals and 11 book chapters in reference monographs in collaboration with several academic researchers worldwide. He is co-inventor of 36 published world patent applications and contributed to oral lectures in 36 international scientific conferences. He is member of the American Chemical Society, division of Agricultural and Food Chemistry, and serves the editorial board of the Food Hydrocolloids scientific journal.