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Research strategy

The Carnot institute Qualiment® has built its strategy in order to break down scientific and industrial barriers. This strategy revolves around the 8 axes shown below :

strategie-de-recherche2

 

Optimization of the amount of salt-sugar-fat in food to unite nutritional recommendations and consumer acceptabilitypar le consommateur

Salt, sugar and fat composing food are the roots of numerous diseases if their consumption is excessive (hypertension, cardiovascular risks, diabetes, obesity…). The recipes’ changes become necessary for numerous industrials who have to reduce those amounts while assuring the satisfaction of consumers. The aims of this research theme are (i) at the product level, to understand the influence of the matrix structure on the sugar and aroma release in the mouth, (ii) at the level of the interaction between the product and the subject, to identify the interactions between food-aroma-saliva-mucus membrane according to the product and the individual and (iii) to understand the numerous and complex interactions between fat-salt-sugar-aroma-texture.

 

 


 

Sensory perception and consumer behaviour, new tools for the industry

In the current context of food pathologies epidemic, it is crucial to identify how the objective characteristics of the products and particularly the sensory characteristics are detected by the consumers and what are the mechanisms making the consumers looking for or rejecting products because of their sensory characteristics. In this research theme, the Carnot institute Qualiment® focuses on the inter-individual sensory perception differences and on the link between sensory perception and food behaviour. The mechanisms and factors at the roots of these inter-individual differences are also studied and the results of such work will provide useful knowledge to rationally construct food adapted to different kinds of consumers ‘profiles while preserving a healthy diet.

 


 

Origin and quality of proteins in food: vegetal proteins versus animal proteins

Because of the increase of the planet population, the protein production and the evaluation of the quality of these proteins to satisfy the needs of humans will become a major issue in the coming years. Some accurate references will have to be provided about (i) the type of proteins and amino acids needs for humans according to their physio-pathological situation, (ii) the possibility of use of different kind of protein sources and of different diets to satisfy these needs. This will also be a source of innovations for new products, new formulations and processing (such as fermentation).

 


 

Food construction for safer, more efficient and more attractive products

The formulated foodstuffs are complex matrices based on ingredients and process interactions. The different structures scales (from the molecule nanostructure to the macrostructure of food) offer functionalities wanted by the industrials (texture, taste, flavours,…) but also change the physiological and biochemical waterfall reactions happening from the mastication process, the intestinal digestion to the impact on the target tissue. Qualiment® has set up a strategy to understand the links between the different structures of complex matrices and their nutritional, physiological, and biological effects.

 


 

Optimization of the methods of stabilization and conservation of ingredients and microorganisms

The innovation in the field of stabilization technologies for complex biological structures relies on the synergy of competences in the fields of process engineering, physic-chemistry, formulation and biology.

The main challenge of research and development in this area is to allow the long-term conservation in a functional form of the natural molecules (antioxidants, aroma, dye, non-digestible polysaccharides, prebiotic oligosaccharides) and micro-organism (ferments, probiotics) until their use (integration during the food production and/or at the ingestion step).

 


 

Optimization of the energy, water and raw materials consumption

The eco-conception of food manufacturing processes has one major goal: reducing the energetic, environmental and economic impacts of the different processing steps. The aim is to move from the optimization of single operations to the optimization of global products production, for example at the plant scale. It also deals with the optimization of the use of raw materials and their variability, the valorisation of by-products and the reduction of the losses.

 


 

New approaches for the help to the conception and control of food manufacturing processs

The competences of the different entities of Qualiment®, formalization and knowledge integration and the establishment of complex system models allow industrials to have engineering approaches to optimize the products or existing processes, to get an help for process piloting or to define new technologic paths

 


 

Nutrition of specific populations

In construction.

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