Welcome To
The Maple

Dr. Erik Ayala Bribiesca

Savoury applications/Chef

Bell Fragrances and Flavours / Cégep de St-Hyacinthe


M. Ayala Bribiesca studied food engineering in Mexico. He continued his academic journey at Université Laval, completing a Masters degree and a Ph.D. in Food science and technology, specializing in dairy. His research project, conducted in collaboration with the Institut national de la recherche agronomique in France, focused on the influence of cheddar cheese structure on its nutritional properties. Graduated from the Institut de tourisme et d’hôtellerie du Québec in professional cuisine, he adds a gourmand knowledge of Quebec’s products to his fields of science. He taught food chemistry and food technology for many years at Université de Montréal and, afterwards, at Cégep de Saint-Hyacinthe. He has been collaborating with the TV show L’épicerie for the past several years as a food chemistry expert and he writes articles to help popularizing science. Since 2017, M. Ayala Bribiesca has joined the food industry, where he works in research and development in the field of flavours, particularly in their use in culinary creation.