Search
Toxicity and mitigation of Versicolorin A, a new fungal mycotoxin – VersiTox
Mycotoxins are widespread secondary fungal metabolites, which can contaminate crops either in the field or during storage. They have multiple toxic effects and thus represent a serious threat for human and animal health. As their presence in food and feed is unavoidable, they are strictly regulated,
Treatment of breast milk by high-pressure processing increases its biological and intestinotropic properties: experimental and clinical studies in preterm newborns. – HHP-humanmilk
1 / to determine if the HHP process improves the quality of LM in terms of very sensitive bioactive factors (growth factors, hormones, microRNAs and bacteriostatic factors) compared to Holder pasteurization; 2 / to study whether this treatment of LM increases its intestino-trophic properties in an e
Fluid Engineering for Food Security (FEFS) – FEFS
Contamination of surfaces of food processing lines by pathogens and spoilage bacteria is a major issue that has not yet found a proper cleaning and disinfection solution. Indeed, after hygienic procedures, adherent bacteria are still commonly found on surfaces, mostly in the form of adherent spores,
Green process for microbial decontamination based on light and humidity control – GreenDeconta
In addition to their pathogenic properties for consumers, the presence of microorganisms (bacteria and molds) on food products leads to an important loss of edible products. The contamination of foods occurs on production site but can happen when stored in contaminated facilities and surfaces. The c
Valuing the plant proteins as blends of high nutritional quality for spécific population. Proof of concept with a new product designed for preventing metabolic dysfunctions in the elderly – P-Probs
Plant proteins remaining after the extraction of oil or starch from field crops could be used for human nutrition. This is a challenge because their amino acid composition is unbalanced and their digestibility low in comparison with the needs of certain fragile populations. Our objective is to creat
A MULTIdisciplinary approach to decipher the first step of aroma MIXture perception. – MULTIMIX
The conceptual approach of this project intends to acquire fundamental knowledge on aroma mixture homogeneous percept. A percept is heterogeneous when the specific odor quality of each aroma compound taken separately can be identified. Conversely, a percept is homogeneous when a single odor is disce
Structure of lipids-bile salts mixed assemblies and their solubilization capacity/absorption of lipophilic micro-constituents – AssemBiles
The goal of this project is to understand the role of the fatty acid and monoglyceride type on the structure of the assemblies and on their solubilization capacity for lipophilic micro-constituents, and how these structures influence the absorption of these compounds. 1) Micelle-vesicle structural t
Generic Encapsulation concept for Lactic acid bacteria – GEL
This proposal aims at providing structured dairy powders to enhance encapsulation and delivery of hundreds of strains of lactic acid bacteria (LAB), instead of only one. The originality of this project is to develop a generic encapsulation process for many strains based on interactions between milk
Substituting for healthier foods, investigating food-choices transitions - Crossing disciplinary views on food substitutions acceptability – SHIFT
Excessive intake of sugars and salt are linked to deleterious consequences on Human health. Current strategies to design and favor healthier options have limited effects due to their poor acceptability. SHIFT proposes a multidisciplinary approach, combining life-, social- and computer-sciences to un
Efficiency of food protein production in humid tropics: a tradeoff among farms, plants and animals – PROTEIN3
PROTEIN3 is a research action multi actor project focused on evaluation of strategies to increase food sovereignty, especially food protein production, in tropical humid areas. The working hypothesis is that a greater efficiency in the production and consumption of dietary protein requires: i) a bal
