Insects are rich in proteins and fats, and they constitute the basis of the diet of many animals. They have been used in Asian cooking for hundreds of years and today are used by the food industry to produce ingredients that enter into the composition of everyday food products. The cochineal (also known as scale insect or mealybug), for example, produces the natural...

Continuing a fifteen-year collaboration, the CNRS (French National Centre for Scientific Research) and IPSEN, a private company, announced the creation of a joint laboratory at the end of 2014. Baptised Archi-pex (from "Peptidic architectures and formulations"), this structure will be supported for three years by ANR through the LabCom instrument.

When consumers choose their food, they are faced with a lot of information that is often contradictory. Recommendations from health authorities, positions adopted by experts in the media, messages disseminated by the food industry, etc. How do consumers interpret these different messages? Do they influence their choice of what they eat? It is with the aim of examining...

Qu’il s’agisse de l’air extérieur ou de celui des environnements clos, l’air est susceptible d’être pollué par des substances chimiques, des bio-contaminants ou des particules pouvant nuire à la santé. Ces polluants peuvent être d’origine naturelle ou être liés à l’activité humaine. La détection des particules d’aérosols de dimension allant de quelques dixièmes de...