{"id":12873,"date":"2025-08-04T15:05:48","date_gmt":"2025-08-04T13:05:48","guid":{"rendered":"https:\/\/www.purpan.fr\/research\/our-teaching-and-research-departments\/_-_\/"},"modified":"2025-10-30T14:42:08","modified_gmt":"2025-10-30T13:42:08","slug":"_-___trashed-2","status":"publish","type":"page","link":"https:\/\/www.purpan.fr\/en\/research\/our-teaching-and-research-departments\/_-___trashed-2\/","title":{"rendered":"Agri-food and Nutrition Sciences Department"},"content":{"rendered":"\n<div class=\"wp-block-getwid-section\"><div class=\"wp-block-getwid-section__wrapper\"><div class=\"wp-block-getwid-section__inner-wrapper\"><div class=\"wp-block-getwid-section__background-holder\"><div class=\"wp-block-getwid-section__background\"><\/div><div class=\"wp-block-getwid-section__foreground\"><\/div><\/div><div class=\"wp-block-getwid-section__content\"><div class=\"wp-block-getwid-section__inner-content\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p><strong>Development of innovative agri-food products and techniques<\/strong><\/p>\n\n\n\n<p>The various research areas of the Agri-food and Nutrition Sciences Department are:<br\/><\/p>\n\n\n\n<p><strong>Area 1 &#8211; Assessment of the health effects of food components on the Microbiota-Gut-Brain axis<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Understand the two-way dialog between microbiota, gut and brain at different stages of life and its implication in digestive pathologies<\/li>\n\n\n\n<li>Suggest dietary strategies to restore intestinal homeostasis<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Area 2 &#8211; Improving the sustainability of food products through oxidative technologies<\/strong><\/p>\n\n\n\n<p>Meet society\u2019s expectations with regard to limiting conventional inputs and reducing food waste<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>3 &#8211; Development &amp; characterization of food and fermented products<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Understand the factors influencing the quality of food and fermented products<\/li>\n\n\n\n<li>Characterize and understand the physico-chemical, sensory and microbiological components of food matrices<\/li>\n<\/ul>\n\n\n\n<p>Ce d\u00e9partement est amen\u00e9 \u00e0 travailler avec les plateformes suivantes : <strong><a href=\"https:\/\/www.purpan.fr\/plateforme-technologies-oxydatives-pour-lagriculture-et-lagro-alimentaire-toast\/\" target=\"_blank\" rel=\"noreferrer noopener\">TOAsT<\/a><\/strong>, <strong><a href=\"https:\/\/www.purpan.fr\/plateforme-toulouse-field-flow-fractionation-center-tfffc\/\" target=\"_blank\" rel=\"noreferrer noopener\">TFFFC<\/a><\/strong> et <strong><a href=\"https:\/\/www.purpan.fr\/halle-de-technologies-agroalimentaires\/\" target=\"_blank\" rel=\"noreferrer noopener\">La Halle de Technologies Agroalimentaires<\/a><\/strong>.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"anchor-summary\" style=\"background-image: url('https:\/\/www.purpan.fr\/wp-content\/uploads\/2023\/05\/cereal-products-2021-08-26-15-34-10-utc.png')\">\n    <div>\n        <strong>Summary<\/strong>\n        \n        <ul id=\"anchor-summary__list\">\n            \n        <\/ul>\n    <\/div>\n<\/div><\/div>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>\n\n<div class=\"wp-block-getwid-section has-background-color-green has-height-undefined\"><div class=\"wp-block-getwid-section__wrapper\"><div class=\"wp-block-getwid-section__inner-wrapper\"><div class=\"wp-block-getwid-section__background-holder\"><div class=\"wp-block-getwid-section__background\"><\/div><div class=\"wp-block-getwid-section__foreground\"><\/div><\/div><div class=\"wp-block-getwid-section__content\"><div class=\"wp-block-getwid-section__inner-content\">\n<h2 class=\"wp-block-heading\">Some of our projects<\/h2>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h3 class=\"wp-block-heading has-blanc-color has-text-color\">MICROBIAL ECOSYSTEMS IN MILK AND FERMENTED DAIRY PRODUCTS<\/h3>\n\n\n\n<p>\u2022 Development of a <strong>local lactic starter <\/strong>for the AOP Rocamadour Project ROCAFLORA<br\/>\u2022 Characterization of \u201cLabneh\u201d, <strong>a Lebanese fermented product<\/strong> (thesis)<br\/>\u2022 Characterization of <strong>spoilage linked to Pseudomonas spp <\/strong>in lactic-type cheeses (thesis)<br\/>\u2022 Implantation of <strong>dairy biofilms <\/strong>in milking machines<br\/>\u2022 Deciphering <strong>metabolic interactions in milk <\/strong>during the experimental evolution of a consortium of lactococci and a community derived from raw milk, alone or in association.\u00a0 (thesis)<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h3 class=\"wp-block-heading has-blanc-color has-text-color\">UTILIZATION OF THE RAW MATERIAL AND PRODUCT DEVELOPMENT<\/h3>\n\n\n\n<p>\u2022 Characterization of the health effects of <strong>donkey milk <\/strong>and treatment of the milk for its preservation\u00a0<br\/>\u2022 \u201cSupport for technological innovations and value creation in the <strong>artisan wheat sector <\/strong>in Occitania\u201d<br\/>\u2022 Utilization of <strong>sheep\u2019s milk whey\u00a0<\/strong><br\/>\u2022 Development of ranges of <strong>fermented dairy products <\/strong>(yogurt, butter, cheese)<br\/>\u2022 Development of products made from <strong>Tarbais beans<\/strong><br\/>\u2022 Feasibility study for a <strong>dairy product processing workshop<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":9697,"menu_order":130,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-12873","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.purpan.fr\/en\/wp-json\/wp\/v2\/pages\/12873","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.purpan.fr\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.purpan.fr\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.purpan.fr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.purpan.fr\/en\/wp-json\/wp\/v2\/comments?post=12873"}],"version-history":[{"count":5,"href":"https:\/\/www.purpan.fr\/en\/wp-json\/wp\/v2\/pages\/12873\/revisions"}],"predecessor-version":[{"id":13934,"href":"https:\/\/www.purpan.fr\/en\/wp-json\/wp\/v2\/pages\/12873\/revisions\/13934"}],"up":[{"embeddable":true,"href":"https:\/\/www.purpan.fr\/en\/wp-json\/wp\/v2\/pages\/9697"}],"wp:attachment":[{"href":"https:\/\/www.purpan.fr\/en\/wp-json\/wp\/v2\/media?parent=12873"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}