Doug Rutledge was born on 28 June 1950 in Brisbane (Australia), and now lives in Paris, France. He has been a Professor of Analytical Chemistry at AgroParis Tech since 1999, and Director of the Analytical Laboratory at AgroParis Tech since 2003.He was also Director of INRA/AgroParis Tech Research Unit "IAQA" from 2002 to 2009.
Bachelor of Science, University of Sydney, Australia, 1974
Diploma of Education, Sydney Teachers' College, 1974
MSc - Option Chemistry, University Paris VI, 1977
DEA of "Spectrochimie et Analyse Structurale", University Paris VI, 1978
PhD, University Paris VI, 1981, "Bioconversion of terpenoidic molecules by bacteria of the digestive tract of xylophagous insects"
Learned societies and scientific committees
Vice-President of "Groupe Français de Chimiométrie" (since 2005)
President Scientific Commitee of "In Vino Analytica Scientia" (Graz 2011, Angers 2009, Melbourne 2007, Montpellier 2005, Aveiro 2003, Bordeaux 2001)
Scientific committee of "Chimiométrie", (Paris 2011, Paris 2010, Paris 2009, Lyons 2007, Paris 2006, Lille 2005, Paris 2004, Paris 2003)
Organizer and President of the Scientific Committee from "6th International Conference one Applications of Magnetic Resonance in Food Science" (Paris 2002)
Coordinator of the Joint action "ASTEQ-Artificial Sensing Techniques for Evaluating Quality" (FAIR5 CT97-3516) (1998-2001)
Contributing Editor of "Trends in Analytical Chemistry" (since 1995)
Editorial Board of "Sensing & Instrumentation for Food Quality and Safety"
Prizes and Distinctions
International Union of Pure and Applied Chemists - "Fellow" (since 2002)
« Celestino da Costa-Jean Perrin » prize - financed by the Portuguese Foundation for Science and Technology (FCT) and the French Embassy
Scientific publications and valorisation
Scientific articles in periodicals with reading panel 108
Books or book chapters 17
Conferences and communications at scientific congresses 180
Invited Speaker 23
The Research Team "Analytical Engineering for the Quality of Food - IAQA" is part of the AgroParisTech/INRA Mixed Research Unit "Engineering Food and Processes - GENIAL".
Its objective is to develop methods for characterizing food and to develop analytical strategies for studying the nutritional, health and sensory quality of food. To those ends, it centres its research tasks on three interrelated topics: (1) development of analytical strategies for the characterization of the quality of food by global chemometrics procedures or by the determination of markers, (2) study of xenobiotic or neo-formed contaminants during processing or transformation of food (for example, PAH and Maillard reaction products), and (3) physico chemical analysis of culinary transformations.
Some recent publications
P. Valderrama, P.H. Março, N. Locquet, F. Ammari, D.N. Rutledge, A procedure to facilitate multi-way data analysis: application to monitoring of the thermal degradation of oils using front-face fluorescence spectroscopy, Chemometrics and Intelligent Laboratory Systems, (2011) 106 166–172
D. Jouan-Rimbaud--Bouveresse, R. Climaco Pinto, L.M. Schmidtke, N. Locquet, D.N. Rutledge, Identification of significant factors by an extension of ANOVA-PCA based on multiblock analysis, Chemometrics and Intelligent Laboratory Systems, (2011) 106, 173-182
C.B.Y. Cordella, R. Leardi and D. N. Rutledge, Three-way Principal Component Analysis applied to Noodles Sensory Data Analysis, Chemometrics and Intelligent Laboratory Systems, (2011) 106 125–130
R. Climaco Pinto, N. Locquet, L. Eveleigh, D.N. Rutledge, Preliminary studies on the mid-infrared analysis of edible oils by direct heating on an ATR diamond crystal, Food Chemistry, (2010) 120, 1170-1177
J. Blackman, D. N. Rutledge, D. Tesic, A. Saliba, G. R. Scollary, Examination of the potential for using chemical analysis as a surrogate for sensory analysis, Analytica Chimica Acta, (2010) 600, 2-7
LM. Schmidtke, A. Rudnitskaya, A.J. Saliba, J.W. Blackman, G.R. Scollary, A.C. Clark, D.N. Rutledge, I. Delgadillo and A. Legin, Sensory, Chemical, and Electronic Tongue Assessment of Micro-oxygenated Wines and Oak Chip Maceration: Assessing the Commonality of Analytical Techniques, J. Agric. Food Chem., (2010) 58 (8), 5026–5033
S. Amat, N. Dupuy; J. Kister; D. N. Rutledge, Development of Near Infrared sensors: Detection of influential factors by the AComDim method, Analytica Chimica Acta, (2010) 75 (1), 16-23
M. Zeaiter, D. N. Rutledge, Chapter 2 : "Preprocessing", Section : "Linear Regression Modeling", in "Comprehensive Chemometrics", Elsevier 2009