Alice Perrault-Jolicoeur

Post-doc

alice.perrault-jolicoeur@umontreal.ca

Passionate cook, I first trained as a professional chef at the Institut de Tourisme et d’Hôtellerie du Québec and worked in restaurants such as the Savoy in London.

I pursued undergraduate studies in food science and technology at Université Laval and completed a research and development internship at Ryan USA, an industrial cheese manufacturer in California.

Cheeses led me to bacteriophages. During my graduate studies at Université Laval, I investigated Lactococcus phage diversity within a cheddar cheese plant.

In the Le Roux lab, I develop microscopy methods to study phage-bacteria interactions in real time, at both the population and single-cell levels.

Outside the lab, I keep my hands busy: cooking, gardening, and sewing. Otherwise, I enjoy spending time outdoors with family and friends.