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Improvement of tomato health-promoting effects via innovative combination of genotype choice, cultural practices and food technology – TomHealth
The consumption of tomatoes is classically associated with beneficial effects of preventive nutritional strategy, that warrant cardiometabolic health. However, many parameters can change very significantly the nutritional quality and therefore the health value of tomatoes. The objective of this proj
Evaluating and managing the migration of contaminants from cellulosic materials – FoodSafeBioPack
The FOODSAFEBIOPACK project offers THREE significant contributions. (1) The transfer conditions will be exhaustively qualified by food type and modality for packaged foods sampled from the market by using a new design of migration cells enabling humidity control, freezing, and oven heating. (2) The
Ecodesign of fruit and vegetable postharvest chain: Optimization of packaging and cold chain – EcoFreshChain
The objective is to design a new biodegradable cellulose packaging and combine it with refrigeration to preserve fruits and vegetables along the post-harvest chain until consumption. Several issues related to the developed packaging are studied: heat/moisture transfers and air flow within the pallet
Smart tools for flexible wheat use – EVAGRAIN
Cereal grains are the most important renewable resource for human food and animal feed. About 55% of the 35 MT French wheat production is exported each year making France a major actor on the international market. However, French wheat has to face the production of other wheat growing countries whos
MucosAl pelliCle flAvouR interactiOn & perceptioN – MACARON
Building on the interdisciplinary background of the consortium, we will implement innovative research approaches coupling in vitro and in vivo approaches to reveal for the very first time the role of the transmembrane mucin, MUC1, on the formation of the mucosal pellicle and its effect on flavour pe
Understanding of the bacterial interaction network within seafood microbiome towards a sustainable biopreservation – SEABIOMIC
Seafood products and their storage conditions are suitable for the development of microorganisms originating from fish and seawater or resulting from contamination during the food chain processing. They are thus highly susceptible to spoilage due to biochemical and microbial degradations and are con
FOOD waste REduction through combined microbiological and behavorial STudies – FOODREST
The ambition of the FOODREST project is to participate in limiting food waste by helping the evolution of conservation practices for fresh fruits and vegetables (F&V) by households. The objective is twofold: on the one hand, on the microbiological level, it is to identify effective techniques for t
Clean-label emulsions: valorizing food by-products and mastering the products quality – CLEVER
Reducing food loss and food waste is an important axis for improving the food chain sustainability, especially since by-products generated by the food industry represent a great deposit of renewable raw materials. A potential application for their sustainable valorization would be as stabilizing age
Brain representation of food in obese and normal-weight populations – AROMA
The formulation of healthy food acceptable by the consumer is penalized because flavor perception, which is built in our brain through integratory processes and which mainly drives food acceptability, is so far still unpredictable. In AROMA project I will investigate one strategy of sugar/salt reduc
GRAPEVINE RESILIENCE TO HEAT: LINKING TRANSCRIPTION, REDOX STATUS AND K/ACIDS BALANCE – PARASOL
High temperature (HT) account for large yield losses in crops worldwide. Understanding how plants cope with HT in their environment while maintaining good crop yield and quality is an important issue. Regarding viticulture, grapevines thrive under unfavourable conditions but start to suffer over 35°