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Cheese manufacture begins with a specific hydrolysis of one protein of milk, a casein, that is located at the surface of a macrostructure called the casein micelle. After the hydrolysis, the casein micelles aggregate and form a gel that is cut in pieces to induce whey release. The concentrated gel pieces are then put together to form a curd. As casein gel properties such as its firmness and its ability to drain are extensively dependent on the mineral composition of casein micelles, we have changed this composition and observed the effect on gel properties

Les olives de table ont une place de choix dans la gastronomie française. En 2020, ce sont 92 000 tonnes qui ont été consommées par les français (données Afidol). On compte en France 6 Appellations d’Origine Protégées (AOP) d’olives de table. Parmi ces AOP, figure l’olive de Nyons, « la perle noire du nyonsais », produite dans le sud de la France. Les olives de Nyons, récoltées à maturité durant l’hiver, se distinguent par une fermentation naturelle dans une saumure à fort taux de sel (10%) et sans aucun ajout de levains ou additif. Durant cette longue fermentation, pouvant atteindre un an et demi, les olives vont progressivement perdre leur amertume naturelle et développer leurs arômes caractéristiques, ceci sous l’action des microorganismes naturellement présents.

The objective of our research was to design foods that fit the nutritional and sensory needs of senior citizens to help keep them in good health and fend off risks like sarcopenia (muscle wasting) and osteoporosis. We also had a wider goal to help them keep enjoying meals, as with advancing age, fading oral health can make adequate food intake difficult or even painful.

Faced with the development of food-related chronic diseases, the scientific community concentrates on understanding the digestion process, taking into account food in all its aspects and complexity. Especially, the issue of food structure influence on nutrient bioavailability is addressed.

Human milk is preferentially fed to very low birth weight infants. When mother’s milk is not available, human milk from milk bank can be administered after pasteurization. Our objective was to evaluate the impact of the technological treatments on the digestive behaviour of human milk.

Studies on egg white, particularly on lysozyme and ovotransferrin, all demonstrate activities against bacterial membranes from many bacteria groups. We studied how lysozyme acts on bacteria membranes.

Reducing consumption of animal-based protein in favor of plant-based protein in Western diets is a way to mitigate the pressure of our diet on the environment. However, consumers may find it challenging to re-balance their diet. In particular, milk substitution is difficult to some consumers, for nutritional and sensory reasons. New products that mix dairy- and plant-based components could be an opportunity to familiarize consumers with plant-based products characteristics without requiring nutritional expertise

The food industry urgently needs to design sustainability into its processes. We have developped, in collaboration with the ‘Laboratoire de Génie Chimique, LGC’ from Toulouse, a methodological framework for the ecodesign of food processes.

Essential oils (EOs) contributes to the growing number of applications of natural plants in livestock. Scientific data supporting the efficacy of EOs as anti-inflammatory, antibacterial and antioxidant molecules accumulates over time even if the cumulative evidence is not always sufficient.

Infant formula is the most adequate substitute to human milk; however, due to the heat treatments applied during their manufacture for sanitary reasons, protein structures could be modified, with dramatic consequences on their digestion. In this study, we study the protein structures in 2 model infant formulaes.