Jean Guy LeBlanc
Dr. Jean Guy LeBlanc, PhD in Biochemistry (U. Nacional de Tucuman, Argentina), MSc and BSc in Biochemistry (U. Moncton, Canada), is an Independent Researcher (CERELA-CONICET, Argentina) and a post-graduate teacher (Faculty of Biochemistry, Chemistry and Pharmacy, U. Nacional Tucumán, Argentina). His principle areas of study include the use of lactic acid bacteria to increase bioactive compounds (vitamins, digestive enzymes, antioxidants, etc.) for the fermentation of foods or as bio-pharmaceuticals to treat and prevent vitamin deficiencies, inflammatory diseases and some types of cancer. He has edited 4 books, published 80 peer-reviewed articles and 27 book chapters and has participated in 125 works in scientific meetings.