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Rangées de graines.. © INRA, Elena Schweitzer © Fotolia

Our results

  1. Introduction
  2. Research and Innovation 2018 - For Food and Biobased Products
  3. Dry-cured ham: a process simulator can now define routes of manufacture that yield lower-salt products
  4. Does organically-farmed meat contain fewer chemical contaminants?
  5. Our Editions
  6. The way in which proteins aggregate when heated may change their sensitising potency
  7. Enhancing the viability of spray-dried probiotic bacteria by stimulating their stress tolerance
  8. Human milk digestion in the preterm infant: impact of technological treatments
  9. Research & Innovation 2017 - For Food and Biobased Products
  10. To stick or not to stick? Pulling pili sheds new light on biofilm formation
  11. When biopolymers selfassemble: a balance between energy and entropy.
  12. Mimicking the gastrointestinal digestion in a lab-on-a-chip:the microdigester
  13. How a milk droplet becomes a powder grain
  14. Research & Innovation 2016 - For Food and Bioproducts
  15. A new process for the biorefining of plants
  16. Under the UV light : the bacterial membrane
  17. Reverse engineering or how to rebuild ... bread!
  18. Green Chemistry: a step towards lipid production in yeast
  19. Individually designed neo-enzymes for antibacterial vaccines
  20. Multi-scale mechanical modelling: from the nanometric scale to the macroscopic properties of bread crumb
  21. Minimill: 500 g to assess the milling value of soft wheats
  22. Microbial production of lipids for energy or chemical purposes
  23. The discrete role of ferulic acid in the assembly of lignified cell wall
  24. Eco-design of composites made from wood co-products
  25. Analysis of volatile compounds enables the authentication of a poultry production system
  26. Nanoparticles as capping agents for biopolymers microscopy
  27. Pasteurisation, UHT, microfiltration...All the processes don't affect the nutritional quality of milk in the same way
  28. Integration of expert knowledge applied to cheese ripening
  29. Controlling cheese mass loss during ripening
  30. The shape memory of starch
  31. Research & Innovation 2015 - For Food & Biobased Products
  32. Behaviour of casein micelles during milk filtering operations
  33. Overaccumulation of lipids by the yeast S. cerevisiae for the production of biokerosine
  34. Sequential ventilation in cheese ripening rooms: 50% electrical energy savings
  35. An innovative process to extract bioactive compounds from wheat
  36. Diffusion weighted MRI: a generic tool for the microimaging of lipids in food matrices
  37. Characterization of a major gene of anthocyanin biosynthesis in grape berry
  38. New enzyme activity detectors made from semi-reflective biopolymer nanolayers
  39. Improving our knowledge about the structure of the casein micelle
  40. Heating milk seems to favour the development of allergy in infants
  41. Fun with Shape
  42. Using volatile metabolites in meat products to detect livestock contamination by environmental micropollutants
  43. SensinMouth, when taste makes sense
  44. A decision support system for the fresh fruit and vegetable chain based on a knowledge engineering approach
  45. SOLEIL casts light on the 3D structure of proteins responsible for the stabilisation of storage lipids in oilseed plants
  46. A close-up view of the multi-scale protein assembly process
  47. Controlling the drying of infant dairy products by taking water-constituent interactions into account
  48. Polysccharide nanocrystals to stabilise pickering emulsions
  49. Discovery of new degradative enzymes of plant polysaccharides in the human intestinal microbiome
  50. A durum wheat flour adapted for the production of traditional baguettes
  51. Virtual modelling to guide the construction of « tailored-made » enzymes
  52. How far can we reduce the salt content of cooked meat products?
  53. Diffusion of organic substances in polymer materials: beyond existing scaling laws
  54. Smart Foams : various ways to destroy foams on demand !
  55. Dates, rich in tannins and yet neither bitter nor astringent
  56. Sodium content reduction in food
  57. Research & Innovation 2014

Research and Innovation 2018 - For Food and Biobased Products

More than 30 research results to be discovered in this 2018 edition! Every year, we propose our scientific and economic partners to discover our more recent results.

Enjoy reading Research & Innovation 2018, For Food & Biobased Products

Updated on 10/16/2018
Published on 10/15/2018

The production of fundamental knowledge to underpin innovation is central to INRA’s missions and is thus also central to the activities of our CEPIA division (Science for Food and Bioproduct Engineering). Within the framework of this mission, our teams are developing research in several areas: 

  • Food science and engineering, with the aim to contribute to the development food items that are both tasty, nutritious, safe and sustainable. 
  • Biotechnology and green chemistry, two fields that supply key enabling technologies for the bioeconomy 
  • Knowledge engineering, artificial intelligence and multicriteria analyses, to support our research especially regarding the integration and use of data from heterogenous sources and the development of methodologies to appraise the sustainability of processes, products and value chains. 

Since 2016, the collective strategic roadmap that is applied to our 22 research laboratories focuses on two key scientific challenge areas: 

  • The design of food and biobased product quality 
  • The development of efficient processes for the manufacture of sustainable products 

This 2018 edition contains numerous examples of a wide variety of research. It is not an exhaustive panorama but, instead, an annual update that will allow you to follow the evolution of our research and progress in terms of results.

DownloadResearch & Innovation_CEPIA_2018

For a more comprehensive overview, check out the pages «Our results» on our Internet site: http://www.cepia.inra.fr/en/Research/Our- results. 

Scientific contact(s):

Contact(s) partner(s):
Département CEPIA