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Tasty, healthy and sustainable foodScience and technologies
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Taste and consumer preferences
Examples of innovation projects:
- Consumer preferences in rice according to region (France, South Korea, Japan)
Nutrice project - Consumer acceptability for Japanese food products
- Reductions in Sodium, Fat and Sugar content while maintaining sensory quality
Terifiq project - Innovative sugar replacers / sweet taste receptors
Sweet project, Sweetprot project - Sensory perception and consumer behaviours of seniors and children – adapted foods and formulation strategies
AlimaSSenS project, Renessens project - Electronic olfactory sensors
F-Neose project - Aromatisation and satiety
- Clean label fruit aromas
Karpo project - Texture and taste in alternative proteins
Pulse Fiction project, LetsProseed projet, Alinoveg project - Flavour release mechanisms in food matrices
- Impacts of labels and information on consumer purchasing behaviours
- Protein-enriched bread product for combatting elderly malnutrition
Flour+ project
Agroecology
Examples of innovation projects:
- Reducing greenhouse gas emissions using soil microorganisms
Metha-biosol project - Preserving soil biodiversity
3 soil biodiversity projects - AI and aerial imaging for fast diagnostics grapevine diseases
Damav project - Biocontrol innovation for better nutritional qualities and reduction in chemicals
Qualivivant project - Plant varieties for better nutrition and agronomics – pulses, wheat…
Peamust project, GlutN project - Water conservation
Irrigeasy project - Adapting agriculture to climate change
Novaterra project - Optimising pulse cultivation practices
3 pulse projects - Leg'Up, Legato, Peamust, - Sustainable agricultural and forestry practices
ForestAgriGreenNudges project
Fermentation
Examples of innovation projects:
- Fermentation as tool to improve analogues of dairy products
LetsProSeed projet, Alinoveg project - Prebiotics for restoring microbiota diversity
- Fermentation strategies for optimizing clean label fresh fruit flavours
Karpo project - Meta Omics tools for fermented food flavor design
Metapath project - New olfactory sensor applied to fermentation for flavour & food
Neose-F3 project - Fermented pulse flours
Puls’Eat project - Reducing greenhouse gas emissions using soil microorganisms
Metha-biosol project
Alternative proteins
Examples of innovation projects:
- Innovative plant-based foods
LetsProseed projet, Alinoveg project, Pulse Fiction project - Innovative ingredients from pulses – taste, health, functional properties
LetsProseed projet, Leg’up project - Insect production and processing for animal and human feed
Ynfabre project - Innovative microalgae production systems
- Removing off-flavour components from pea seeds by genetic means
Pivert project - Sustainable seafood alternative using seaweed and legumes
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