Development of innovative agri-food products and techniques
The various research areas of the Agri-food and Nutrition Sciences Department are:
Area 1 – Assessment of the health effects of food components on the Microbiota-Gut-Brain axis
- Understand the two-way dialog between microbiota, gut and brain at different stages of life and its implication in digestive pathologies
- Suggest dietary strategies to restore intestinal homeostasis
Area 2 – Improving the sustainability of food products through oxidative technologies
Meet society’s expectations with regard to limiting conventional inputs and reducing food waste
3 – Development & characterization of food and fermented products
- Understand the factors influencing the quality of food and fermented products
- Characterize and understand the physico-chemical, sensory and microbiological components of food matrices
Ce département est amené à travailler avec les plateformes suivantes : TOAsT, TFFFC et La Halle de Technologies Agroalimentaires.
Summary
Some of our projects
MICROBIAL ECOSYSTEMS IN MILK AND FERMENTED DAIRY PRODUCTS
• Development of a local lactic starter for the AOP Rocamadour Project ROCAFLORA
• Characterization of “Labneh”, a Lebanese fermented product (thesis)
• Characterization of spoilage linked to Pseudomonas spp in lactic-type cheeses (thesis)
• Implantation of dairy biofilms in milking machines
• Deciphering metabolic interactions in milk during the experimental evolution of a consortium of lactococci and a community derived from raw milk, alone or in association. (thesis)
UTILIZATION OF THE RAW MATERIAL AND PRODUCT DEVELOPMENT
• Characterization of the health effects of donkey milk and treatment of the milk for its preservation
• “Support for technological innovations and value creation in the artisan wheat sector in Occitania”
• Utilization of sheep’s milk whey
• Development of ranges of fermented dairy products (yogurt, butter, cheese)
• Development of products made from Tarbais beans
• Feasibility study for a dairy product processing workshop
