基本信息
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职业迁徙
个人简介
Dr. Didier DUPONT is a Senior Scientist at INRAE leading the “Bioactivity & Nutrition” group in Rennes that is actively working on the relationships between the structure of food, their digestion in the gastrointestinal tract and the bioavailability of bioactives and nutrients. To reach this goal he has developed in vitro static and dynamic models and has performed in vivo experiments on animal (pig and piglets) and human.
Didier DUPONT is the scientific coordinator of INFOGEST, an international network of more than 250 research institutions gathering 715 experts on food digestion from 56 countries (2011-present). He is the main organizer of the International Conference on Food Digestion.
He is also the scientific coordinator of the French research infrastructure CALIS on Food, Consumer and Health that gathers 14 platforms in France.
Didier DUPONT acts as an expert for evaluating scientific proposals in France, Spain, Italy, Canada, Ireland, Israel, The Netherlands, Poland and Serbia and for assessing new COST Actions. He is a member of the scientific council of several French organizations.
He has written 182 peer-reviewed articles and 21 book chapters, has coordinated a book on “Structure and nutritional effects of food”, given 90 international conferences (60 invited) and is a member of the editorial board of Future Foods and Frontiers in Nutrition.
研究兴趣
论文共 349 篇作者统计合作学者相似作者
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Conor J. Fitzpatrick,Maja Musse, Jiajun Feng,Guylaine Collewet,Tiphaine Lucas,Mark Timlin,Sylvain Challois,Stephane Quellec,Didier Dupont,Andre Brodkorb,Daniela Freitas,Steven Le Feunteun
FOOD HYDROCOLLOIDS (2024): 109864
The Journal of Nutritionno. 7 (2024): 2029-2041
Anaïs Lavoisier, Séverine Chevalier,Gwénaële Henry,Jordane Ossemond,Marielle Harel-Oger,Gilles Garric,Didier Dupont,Martine Morzel
Food Research International (2024): 114621-114621
Frontiers in nutrition (2024): 1404538-1404538
Food research international (Ottawa, Ont.) (2024): 114604-114604
Anaïs Lavoisier,Martine Morzel, C Sounouvou, Bérénice Houinsou-Houssou,Chantal Septier,Carole Tournier,Gilles Féron,Didier Dupont
HAL (Le Centre pour la Communication Scientifique Directe) (2023)
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Food chemistry (2023): 135779-135779
Food Structure Engineering and Design for Improved Nutrition, Health and Well-Beingpp.315-332, (2023)
Food & functionno. 10 (2023): 4569-4582
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