Members

David Poirier holds a bachelor's degree and a master's degree in Food Science and Technology from Université Laval. His research project consisted in developing new antibodies from synthetic peptides derived from wheat, barley, rye and oat gluten in order to identify and quantify these different gluten sources. The end result of his research will be to provide safe gluten-free foods for the celiac population, but also to increase the food supply for the wheat-allergic population by adding rye and barley to their diet.

David obtained his Master's degree in 2021 and is now working at the Coaticook dairy as a HACCP coordinator.