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Sustainable VALOrization of Buttermilk: nutritionAl Benefits, functional value in food products and consumer perception – VALOBAB
Nutrition is a key player for the prevention of metabolic and cardiovascular diseases. Moreover, consumers are more than ever willing to consume « good foods », which associate pleasure and health. In this context, polar lipids are important food microcomponents widely used in the food industry, not
Sustainable, local or localised, innovative food chains – ILLIAD
Since many years, the sustainability of industrial food system is questioned by consumers and public authority. Various alternative food systems have been developed in order to have less negative outcomes on environment, economics or society. However, technical or organisational brakes threaten the
Food Retailing, Consumers and Sustainable Development – DIACODD
As the intermediary between producers and consumers, retailing plays a key role not only by offering products to consumers that take account of sustainable development but also through the design and introduction of sustainable development own-label brands. However, a number of questions arise. How
SAFE bread TIN: lowering energy and contaminants in bread and rusk tins – SATIN
Baking goods may contain neoformed contaminants (NFC) from inoffensive precursors contained in the dough and also from exogenous contaminants (EC) coming from the anti-stick coating of the mould. SATIN focuses on perfluorinated EC (PFC such as PFOS and PFOA) which are used as anti stick coating in s
AFB1 risk management for a sustainable maïze foodchain – Aflafree
L'AFB1, seule mycotoxine classée cancérogène pour l'homme, contamine les céréales et pose des problèmes pour l'industrie alimentaire. Il est donc crucial de minimiser cette contamination fongique. Le projet propose de trouver un moyen de lutte biologique, à appliquer au champ, qui repose sur l’utili
Provide and Consume a Sustainable Food – OCAD
L’enjeu sociétal du projet est de faire en sorte que notre alimentation devienne un facteur favorable à notre santé et à notre bien-être, dans le respect de notre environnement actuel et futur. Grâce aux avancées scientifiques, nous mesurons mieux aujourd’hui les impacts négatifs de notre alimentati
Control of pathogenic and spoilage microorganisms in food products by a rational use of the oxydoreduction potential – Food-Redox
Store the food while preserving their properties, microbiological safety, and with a technology with a low environmental impact is a permanent challenge in food processing. The objective is to use a new parameter, the redox potential (Eh) that can be modulated in processes to increase the lifetime o