Author

Sebastien Roustel

By Sebastien Roustel, Head of Applied Research, Cheese Denmark, Novonesis 

Sebastien is a senior expert in cheese science and dairy innovation, with extensive experience spanning research, application development, and industrial strategy. In leadership roles including Associated Director of Cheese Applications, and Senior Principal Scientist, he has guided scientific and technological direction and managed large, cross‑functional teams. With deep expertise across all cheese types, Sebastien combines strong technical knowledge with practical industry insight, covering product characterization, culture and enzyme applications, and milk optimizations. His career also involves lecturing, publications, and directing R&D at École Nationale de l'Industrie Laitière et Biotechnologies (ENILEA of Poligny/Mamirolle) and serving on the editorial board of Techniques de l’Ingénieur and Profession Fromager journals, with more than 100 publications.

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Articles by Sebastien

  1. Bauland, J & R, Sebastien & Faiveley, M & Famelart, M-H& Croguennec, T. (2024). Enzymatic Gelation of Milk, Curd Draining and Cheese Yields. 10.1002/9781394312405.ch4. Enzymatic Gelation of Milk, Curd Draining and Cheese Yields - Milk and Dairy Products - Wiley Online Library
  2. Roustel, S. (2024). Amidons. Techniques de l’Ingénieur. https://www.techniques-ingenieur.fr/base-documentaire/agroalimentaire-th2/ingredients-et-additifs-1343/amidons-fpr370/
  3. Roustel, S. (2024). Coagulants. Techniques de l’Ingénieur. https://www.techniques-ingenieur.fr/base-documentaire/agroalimentaire-th2/produits-laitiers-et-oeufs-1345/coagulants-fpr379/
  4. Roustel, S., et al. (2023). Proteolytic activity of three variants of fermentation-produced chymosin on sodium caseinate and during Cheddar cheese ripening. International Dairy Journal. https://www.academia.edu/search?q=Proteolytic%20activity%20of%20three%20variants%20of%20fermentation-produced%20chymosin
  5. Roustel, S. (2023). Cream cheese. Techniques de l’Ingénieur. https://www.techniques-ingenieur.fr/base-documentaire/agroalimentaire-th2/produits-laitiers-et-oeufs-1345/cream-cheese-fpr204/
  6. Marrella, M., Bertani, G., Ricci, A., Volpe, R., Roustel, S., Ferriani, F., Nipoti, E., Neviani, E., Lazzi, C., & Bernini, V. (2023). Pseudomonas fluorescens and Escherichia coli in fresh mozzarella cheese: Effectof cellobiose oxidase on microbiological stability during refrigerated shelf life. Foods, 12(1), 145. https://doi.org/10.3390/foods12010145
  7. Roustel, S (2023). Pressed cheese, step by step. Profession fromager, Profession Fromager - VPC Guide fab PP VF
  8. Roustel, S. (2022). Œufs et ovoproduits. Techniques de l’Ingénieur. https://www.techniques-ingenieur.fr/base-documentaire/agroalimentaire-th2/produits-laitiers-et-oeufs-1345/oeufs-et-ovoproduits-fpr300/
  9. Roustel, S (2023). Soft cheese cheese, step by step. Profession fromager, Profession Fromager - VPC Guide fab pâtes molles VA
  10. Roustel, S. (2021). Fromage à raclette. Academia.edu. https://www.academia.edu/search?q=Fromage%20%C3%A0%20raclette%20sebastien%20roustel
  11. Roustel, S (2023).Cheese ripening guide, 3rdedition. Profession fromager, Profession Fromager - VPC Guides
  12. Roustel, S. (2021). Surimi et surimi-base. Academia.edu. https://www.academia.edu/search?q=Surimi%20et%20surimi-base%20sebastien%20roustel
  13. J. Bauland, M.H. Famelart, S. Bouhallab, R. Jeantet, S. Roustel, M. Faiveley, T. Croguennec,( 2020). Addition of calcium and magnesium chlorides as simple means of varying bound and precipitated minerals in casein micelle: Effect on enzymatic coagulation, Journal of Dairy Science,103 (11), pp 9923-9935, https://www.sciencedirect.com/science/article/pii/S0022030220307025
  14. Roustel, S. (2013). Panorama de l’Industrie alimentaire française (IAA). Academia.edu. https://www.academia.edu/search?q=Panorama%20de%20l%27Industrie%20alimentaire%20fran%C3%A7aise%20sebastien%20roustel
  15. Roustel, S. (2017). Glossaire de l’agroalimentaire. Academia.edu. https://www.academia.edu/search?q=Glossaire%20de%20l%E2%80%99agroalimentaire%20sebastien%20roustel
  16. Mession, Jean-Luc & Saurel, Rémi & Roustel, Sebastien. (2017). Interactions in casein micelle-Pea protein system (Part II): Mixture acid gelation with glucono-δ-lactone. Food Hydrocolloids. 73. 10.1016 Interactions in casein micelle - Pea protein system (Part II): Mixture acid gelation with glucono-δ-lactone - ScienceDirect
  17. Mession, Jean-Luc & Roustel, Sebastien & Saurel, Rémi. (2015). Interactions in casein micelle - pea protein system (Part I): Heat-induced denaturation and aggregation. Food Hydrocolloids. 10.1016 Interactions in casein micelle – Pea protein system (part I): Heat-induced denaturation and aggregation - ScienceDirect
  18. Roustel, S. (2002). Découpe des produits alimentaires. Academia.edu. https://www.academia.edu/search?q=D%C3%A9coupe%20des%20produits%20alimentaires%20sebastien%20roustel
  19. Roustel, S. (2015). Le principe de précaution – Approches conceptuelles. Academia.edu. https://www.academia.edu/search?q=Le%20principe%20de%20pr%C3%A9caution%20sebastien%20roustel
  20. Roustel, S. (2015). Fromage fondu : technologie de fabrication et contrôle qualité. Academia.edu. https://www.academia.edu/search?q=Fromage%20fondu%20technologie%20de%20fabrication%20et%20contr%C3%B4le%20qualit%C3%A9%20sebastien%20roustel
  21. Roustel, Sebastien. (2015). Fromage fondu : physico-chimie du processus de fonte. Agroalimentaire. 10.51257/a-v2-f6310. Fromage fondu : physico-chimie du processus de fonte : Dossier complet | Techniques de l'Ingénieur
  22. Rolet-Répécaud, O., Berthier, F., Beuvier, E., Gavoye, S., Notz, E., Roustel, S., Gagnaire, V., & Achilleos, C. (2012). Characterization of the non-coagulating enzyme fraction of different milk-clotting preparations. LWT – Food Science and Technology. https://www.researchgate.net/publication/271616428_Characterization_of_the_non-coagulating_enzyme_fraction_of_different_milk-clotting_preparations
  23. Roustel, S. (2011). Zéodratation. Academia.edu. https://www.academia.edu/search?q=Z%C3%A9odratation%20sebastien%20roustel
  24. Roustel, Sebastien. (2010). Homogénéisation à haute pression des dispersions alimentaires liquides. Agroalimentaire. 10.51257/a-v1-f2710. Homogénéisation à haute pression des dispersions alimentaires liquides : Dossier complet | Techniques de l'Ingénieur
  25. Pochet, Sylvie & Duboz, Gabriel & Faurie, Francis & Buchin, F. & Roustel, Sebastien. (2010). Aptitude à la coagulation enzymatique du lait de jument : étude multifactorielle. 36. Journée de la Recherche Equine, Mar 2010, Paris, France. hal-02752509  Aptitude à la coagulation enzymatique du lait de jument: étude multifactorielle
  26. Roustel, S. (2000) [Extrusion-cooking of foods] | Cuisson-extrusion des aliments, Techniques de l'Ingénieur. f3120 ISSN 1282-9064 [Extrusion-cooking of foods] | Cuisson-extrusion des aliments
  27. BOUTONNIER, Jean-Luc & Roustel, Sebastien. (2003). L’industrie de transformation alimentaire : données économiques. Agroalimentaire. 10.51257/a-v1-f1040. L'industrie de transformation alimentaire : données économiques 

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