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D-Index & Metrics

Engineering and Technology

D-Index
38
Citations
5078
World Ranking
8131
National Ranking
183

Overview

Gilles Trystram is affiliated with the University of Paris-Saclay in France. The research conducted by Trystram spans multiple interrelated scientific fields and subfields including Food Science, Public Health, Environmental and Occupational Health, Control and Systems Engineering, Marketing, and Organic Chemistry.

Their recent scholarly output includes studies published primarily in journals specializing in the domains of food processing, life cycle assessment, and sensory evaluation. Notable publication venues featuring their work are:

  • Food and Bioproducts Processing
  • HAL (Le Centre pour la Communication Scientifique Directe)
  • SSRN Electronic Journal
  • The International Journal of Life Cycle Assessment
  • Food Research International

Their research covers several main topics, which reflect a focus on both food quality and sustainability as well as consumer perception and behavior. Key topics addressed in their work include:

  • Edible Oils Quality and Analysis
  • Pickering emulsions and particle stabilization
  • Consumer Attitudes and Food Labeling
  • Agriculture Sustainability and Environmental Impact
  • Food Waste Reduction and Sustainability
  • Multisensory perception and integration
  • Sensory Analysis and Statistical Methods

Trystram's recent papers illustrate the thematic range of their research contributions. Selected papers include:

  • "Digitization and Platforms in Agriculture: Organizations, Power Asymmetry, and Collective Action Solutions," 2020, SSRN Electronic Journal
  • "Revisiting the mechanisms of oil uptake during deep-frying," 2020, Food and Bioproducts Processing
  • "Implementing environmental labelling of food products in France," 2022, The International Journal of Life Cycle Assessment
  • "Validation of food visual attribute perception in virtual reality," 2020, Food Quality and Preference
  • "Effect of perceptive enrichment on the efficiency of simulated contexts: Comparing virtual reality and immersive room settings," 2023, Food Research International

Collaboration is a component of their research activities, with frequent co-authors including Hiam Serhan, Maxime Touffet, Olivier Vitrac, Maëlle-Ahou Gouton, and Catherine Dacremont. These partnerships reflect interdisciplinary and multisectoral approaches within their fields of expertise.

Best Publications

  • Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process

    Aman Mohammad Ziaiifar;Nawel Achir;Francis Courtois;Isabelle Trezzani

  • Neural networks for the heat and mass transfer prediction during drying of cassava and mango

    J.A. Hernández-Pérez;M.A. Garcı́a-Alvarado;G. Trystram;B. Heyd

  • Dynamic modeling of crossflow microfiltration using neural networks

    Manuel Dornier;Martine Decloux;Gilles Trystram;André Lebert

  • Deep-fat frying of food: heat and mass transfer, transformations and reactions inside the frying material

    Olivier Vitrac;Gilles Trystram;Anne-Lucie Raoult-Wack

  • Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality

    Olivier Vitrac;Dominique Dufour;Gilles Trystram;Anne-Lucie Raoult-Wack

  • Fuzzy concepts applied to food product quality control: A review

    N. Perrot;I. Ioannou;I. Allais;C. Curt

  • POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS

    Aman Mohammad Ziaiifar;Francis Courtois;Gilles Trystram

  • Structural and Chemical Modifications of Short Dough During Baking

    S. Chevallier;G. Della Valle;P. Colonna;B. Broyart

  • Crust formation and its role during bread baking.

    F. Vanin;T. Lucas;Gilles Trystram

  • Analysis of the heat and mass transfer during coffee batch roasting

    J.A. Hernández;B. Heyd;C. Irles;B. Valdovinos

  • Water transport in bread during baking

    Muriel J. Wagner;T. Lucas;D. Le Ray;G. Trystram

  • Modelling and analysis of complex food systems: State of the art and new trends

    Nathalie Perrot;Ioan-Cristian Trelea;Cédric Baudrit;Gilles Trystram

  • Food drying and dewatering

    Catherine Bonaui;Elisabeth Dumoulin;Anne-Lucie Raoult-Wack;Z. Berk

  • Non-linear predictive control of a vapour compression cycle

    Denis Leducq;Jacques Guilpart;Gilles Trystram

  • Predicting colour kinetics during cracker baking

    B. Broyart;G. Trystram;A. Duquenoy

  • Prediction of brightness and surface area kinetics during coffee roasting

    J.A. Hernández;B. Heyd;G. Trystram

  • Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

    Yrjoe H. Roos;Peter J. Fryer;Dietrich Knorr;Heike P. Schuchmann

  • Characterization and CFD modelling of air temperature and velocity profiles in an industrial biscuit baking tunnel oven

    P.S. Mirade;J.D. Daudin;F. Ducept;G. Trystram

  • Towards a holistic approach for multi-objective optimization of food processes: A critical review

    Unknown

  • Influence of egg type, pressure and mode of incorporation on density and bubble distribution of a lady finger batter

    Irène Allais;Roch-Boris Edoura-Gaena;Jean-Bernard Gros;Gilles Trystram

  • The fate of furfurals and other volatile markers during the baking process of a model cookie

    Lamia Ait Ameur;Barbara Rega;Pierre Giampaoli;Gilles Trystram

Frequent Co-Authors

Paul Colonna
Paul Colonna INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Eric M. Leroy
Eric M. Leroy Institut de Recherche pour le Développement
Andrée Voilley
Andrée Voilley University of Burgundy
Dietrich Knorr
Dietrich Knorr Technical University of Berlin
Peter J. Fryer
Peter J. Fryer University of Birmingham
Karin Schroën
Karin Schroën Wageningen University & Research
Heike P. Schuchmann
Heike P. Schuchmann Karlsruhe Institute of Technology
Georges Corrieu
Georges Corrieu INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Catherine M.G.C. Renard
Catherine M.G.C. Renard University of Avignon
Frédéric Debeaufort
Frédéric Debeaufort University of Burgundy

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