
Science et Technologie du Lait et de lOeuf
Science et Technologie du Lait et de lOeuf
9 Projects, page 1 of 2
assignment_turned_in ProjectFrom 2020Partners:Biologie des Oiseaux et Aviculture, Science et Technologie du Lait et de lOeuf, INRAE, Science et Technologie du Lait et L'Oeuf, ITAVI +2 partnersBiologie des Oiseaux et Aviculture,Science et Technologie du Lait et de lOeuf,INRAE,Science et Technologie du Lait et L'Oeuf,ITAVI,NANOMÉDICAMENTS ET NANOSONDES,PRCFunder: French National Research Agency (ANR) Project Code: ANR-19-CE21-0006Funder Contribution: 483,533 EURThe primary function of the avian egg is to support the development of an embryo outside the hen’s body by providing nutrients and efficient protection against physical, microbial and thermal challenges. The avian egg constitutes a unique model of passive innate defences (eggshell, antimicrobials, etc.) as only a few bacteria including Salmonella Enteritidis are able to survive in the egg. Any alteration of these defences is associated with economic losses (cracked eggs) and risks for consumers (salmonellosis). Egg protection against bacteria relies on physical defences, the eggshell and the vitelline membrane (VM) that surrounds the yolk and, on the physicochemical properties (alkaline pH, viscosity) and antimicrobial proteins of the egg white (EW). These structures all contribute to protect the yolk (maintained in the centre of the egg by two chalazae) that is highly susceptible to bacterial contamination. Thanks to the hen genome sequencing, a myriad of antibacterial proteins (>100) have recently been discovered in the egg and besides the well-known antibacterials, lysozyme and ovotransferrin, our laboratory characterized some novel candidates extracted from the EW and VM (Ovalbumin-related protein X, AvBD11, gallin…). The role of these minor compounds in the egg antibacterial defence, their regulation by hen’s physiology and their stability during egg storage remains unknown. Indeed, the activity of these molecules is likely to be modulated by changes in the specific physicochemical properties of EW that occur during egg storage or depending on hen’s age. In parallel, genetic selection for sustainable egg production tends to lengthen the laying period (from 70 wks up to 100 wks) while improving egg production persistency. However, this approach remains currently limited by the negative effects of hen age on eggshell quality, on EW viscosity and on VM strength. These changes induced by hen’s age and by egg storage conditions are expected to have a substantial impact on egg protective systems that guarantee the hygienic quality of eggs and, which minimize cross contamination that may occur during separation of egg contents (egg products). This question needs to be urgently addressed with regard to egg and egg product safety and technological issues. The main objective of the EQLIPSE program is therefore to characterize the effect of the hen age on both natural defences and quality of eggs, and their subsequent alterations during egg storage. This project is divided into four work packages (WP1, WP2, WP3, WP0) combining complementary approaches (biochemistry, molecular biology, microbiology, biophysics, biological imaging) including some innovative methods (Raman microspectroscopy, tomographic imaging) to investigate internal egg quality and its alteration by hen age and egg storage. In WP1, we will investigate the combined effects of hen age and egg storage conditions (time, temperature) on the quality and antimicrobial properties of eggs. This part will explore for the first time the interaction between these two factors and the impact of the laying cycle extension on egg quality. In WP2, our objective will be to assess the relevance of a controlled storage atmosphere to correct internal egg quality defects induced by advanced hen age or egg storage. WP3 aims to decipher the molecular mechanisms underlying the variability of internal egg defences. In this WP, we will pay a particular attention to the EW and VM antibacterial proteins that are affected by hen age or egg storage, and to the physicochemical parameters influencing VM structural integrity and egg antibacterial activities. All combined information generated in this project will be integrated in WP0 and used to propose recommendations and new innovative tools to professionals, in order to improve the internal quality of table eggs for a prolonged period, and to implement the ability of eggs to processing while limiting cross-contaminations (egg products).
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For further information contact us at helpdesk@openaire.euassignment_turned_in ProjectFrom 2022Partners:Science et Technologie du Lait et L'Oeuf, Science et Technologie du Lait et de lOeuf, INSTITUT DES SCIENCES CHIMIQUES DE RENNES, TECHNIQUES INDUSTRIELLES APPLIQUEES (TIA) / R &D, TECHNIQUES INDUSTRIELLES APPLIQUEES (TIA) / R &D +2 partnersScience et Technologie du Lait et L'Oeuf,Science et Technologie du Lait et de lOeuf,INSTITUT DES SCIENCES CHIMIQUES DE RENNES,TECHNIQUES INDUSTRIELLES APPLIQUEES (TIA) / R &D,TECHNIQUES INDUSTRIELLES APPLIQUEES (TIA) / R &D,EVEA Evaluation et Accompagnement,PROSIMFunder: French National Research Agency (ANR) Project Code: ANR-21-CE07-0064Funder Contribution: 560,993 EURThe industrial transformation of olefins by homogeneous catalysis in the “oxo” process leads to multicomponent reaction mixtures. Their current separation by distillation, quite energy consuming, might be replaced in the chemical factory of the future by organic solvent nanofiltration (OSN) cascades with equivalent performances. CYRANO aims at the development of a simulation tool to assist the design of the most relevant cascade architecture to reach a given objective. The approach is universal aiming at secure the industrial scale-up: (i) acquisition of experimental single-stage filtration results to feed the simulation, (ii) systematic design and evaluation of cascades with internal fluid recirculation, (iii) simulation/experiment confrontation with 2 “cascade pilots” at different scales to validate the robustness of the selected approach, (iv) integration of the cascades into the overall process, (v) environmental impact assessment (LCA).
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For further information contact us at helpdesk@openaire.euassignment_turned_in ProjectFrom 2022Partners:MAIAGE, Science et Technologie du Lait et L'Oeuf, Mathématiques et Informatique Appliquées du Génome à lEnvironnement, Paris-Saclay Food and Bioproduct Engineering Research unit, Micalis Institute +4 partnersMAIAGE,Science et Technologie du Lait et L'Oeuf,Mathématiques et Informatique Appliquées du Génome à lEnvironnement,Paris-Saclay Food and Bioproduct Engineering Research unit,Micalis Institute,MICrobiologie de lALImentation au service de la Santé,Science et Technologie du Lait et de lOeuf,Unité de Recherche Œnologie,AerialFunder: French National Research Agency (ANR) Project Code: ANR-21-CE21-0003Funder Contribution: 770,237 EURThe increasing consumption of fermented foods and beverages is among one of the more notable diet transitions observed in our societies. However, the strong demand for clean label food (rejection of chemical preservatives) and for sustainable agricultural practices (e.g. change towards organic production with low input of fertilizers and pesticides) leads to unforeseen modifications in the quality and safety of these food, especially those made from plant products (vegetables and fruits). Some raw materials are also undergoing biochemical modifications (e.g. in sugar content) due to climate change and increased water stress. These changes in raw materials lead to unexpected modifications in microbial ecology that can be detrimental to the fermentation processes and to the quality of fermented foods and beverages. In this context, the development of generic scientific approaches to help in understanding and anticipating the effects of multiple and complex changes in these productions is a real and urgent need. In addition, solutions to tackle these changes must be sustainable, like the exploitation of taxonomic and functional biodiversity of microorganisms. We will apply an approach of multi-omics-analysis and modelling of the food transformation ecosystems to two typical fermented foods: wine (liquid) and vegetables (solid), for which different challenges exist. These include low-alcohol wine production in a context of climate change, together with organic production and sulphite reduction, and, for various fermented vegetables, addressing health, safety and quality issues in a context of changing production scale (household versus semi-industrial), organic production and salt reduction. The goal of the project is to develop a knowledge-driven approach using synthetic ecology that aims, through the reconstitution of model foods, to predict the behaviour of microbial communities under different constraints. The objective of this strategy is to demonstrate that the production of meta-omics data (gene expressions at the ecosystem scale; global analyses of metabolite production) organized in microbial ecological networks by computational approaches is relevant to anticipate the impacts described above. Furthermore, the project will take advantage of the biodiversity of microbial strains available in partner’s collections for the construction of tailor-made microbial consortia based on the functional properties required to adapt to the expected ecological network changes. Finally, our hypothesis and the solutions obtained on model and simplified foods will be tested at the pilot scale of fermentations of real food to evaluate their validity and the organoleptic and/or nutritional relevance. In a context where fermented foods are at the heart of a societal (food production and healthy nutrition) and environmental (sustainability of production and processes) transition, the results of the METASIMFOOD project will have three major impacts. We will demonstrate the relevance and efficiency of the scientific discipline of synthetic ecology to predict, anticipate and control the behaviour of microbial communities involved in food fermentation processes. Our project will serve as a lever for the deployment of this strategy to other examples of food. It will provide the necessary knowledge base for the development of downstream research programs with industrial partners in the field of fermented foods. Finally, we will ensure a very strong communication towards the general public with an educational and popularization objective.
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For further information contact us at helpdesk@openaire.euassignment_turned_in ProjectFrom 2021Partners:Nofima, University of Leeds, Science et Technologie du Lait et de lOeuf, NIH, Teagasc Food Research Centre +4 partnersNofima,University of Leeds,Science et Technologie du Lait et de lOeuf,NIH,Teagasc Food Research Centre,Technion,Science et Technologie du Lait et L'Oeuf,GatFood,NorturaFunder: French National Research Agency (ANR) Project Code: ANR-20-HDHL-0002Funder Contribution: 249,866 EURAll Research productsarrow_drop_down <script type="text/javascript"> <!-- document.write('<div id="oa_widget"></div>'); document.write('<script type="text/javascript" src="https://www.openaire.eu/index.php?option=com_openaire&view=widget&format=raw&projectId=anr_________::964405b8448a0e0485735a24af06f974&type=result"></script>'); --> </script>
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For further information contact us at helpdesk@openaire.euassignment_turned_in ProjectFrom 2020Partners:CSGA, INRAE, Centre des Sciences du Gout et de lAlimentation, CIRAD, Science et Technologie du Lait et de lOeuf +6 partnersCSGA,INRAE,Centre des Sciences du Gout et de lAlimentation,CIRAD,Science et Technologie du Lait et de lOeuf,IATE,Sol Agro et hydrosystème Spatialisation,GMPA,Science et Technologie du Lait et L'Oeuf,MAIAGE,SASFunder: French National Research Agency (ANR) Project Code: ANR-19-DATA-0016Funder Contribution: 99,962.6 EURMulticriteria assessment of agrifood systems is essential to improve sustainability of food value chains. To perform such assessment, collection and management of data on the whole range of agrifood system activities are of primary importance. There is a real need of tools to structure, store and share data related to the transformation of agricultural products into food, domain currently poorly documented. With this purpose, three different and complementary approaches have been developed by the largest research institute in agriculture, food and environment: MEANS platform, which provides tools and database for Life Cycle Assessment practitioners; BaGaTel database, structured by PO² ontology, which contains data about transformation processes and food products; @Web, which is a web application which allows the management of data tables using semantic web languages. The aim of DataSusFood project is to develop an interoperable system taking advantage of these different approaches to deliver open access data in accordance with FAIR principles. Developments of adequate software, modules, scripts for interoperability (WP1), data entry (WP2) and data accessibility (WP3) will be performed in close collaboration between computer scientists and users. Three use cases will support the project: production of cheese, industrial dairy protein powders and food packaging. Tools and open access data delivered by DataSusFood project will be highly valuable for scientists, technical institutes, industries and governmental agencies dealing with open access data issues and/or sustainability goals related to agrifood systems.
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