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ENFANT mangeant un YAOURT. © inra, Laurence Prévosto

Caractérisation et élaboration des produits issus de l’agriculture

Notre département s'intéresse aux « transformations » des matières premières végétales (le blé, le bois, la paille, les fruits, les légumes…) ou animales (le lait, la viande…) ou des déchets (les pertes à la production, les rejets industriels, les déchets urbains …).

Nous étudions ce qui se passe au cours de leur transformation en aliments (pain, fromage, jus de fruits, etc), en produits alimentaires (colorants, arômes, texturants), en matériaux (composites à base de chanvre par exemple ou plastiques végétaux ) ou encore en molécules pour la chimie (tensioactifs, colles), l’énergie (biocarburants), la pharmacie (principes actifs).

Plus de 500 chercheurs et enseignants-chercheurs répartis sur une douzaine de régions dans 23 laboratoires travaillent à relever deux grands enjeux du XXIème siècle

  • Fournir une offre alimentaire saine, sûre, accessible à tous et durable
  • Développer les usages de biomasse pour l’énergie, la chimie et les matériaux.
À la une
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FoodMC COST. © Inra, A. Tonda

FoodMC : le réseau européen de modèles pour l'alimentation
Un nouveau réseau européen COST nommé FoodMC (Mathematical and Computer Science Methods for Food Science and Industry) coordonné par l'INRA-GMPA Grignon sera  officiellement lancé ce printemps à l'issue de son acceptation par l'Europe en octobre 2015.

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