Unité BIA

Biopolymers Interactions Assemblies (BIA) laboratory

Biobased foods and materials: reinventing the uses of bioresources to meet the challenges of climate, food, environmental & global health transitions

article

10 April 2026

By: AB

INFOTECH-DATA :standardize methods for evaluating the functional properties of food ingredients at the European level and organize future data

BIA is participating in the European COST Action INFOTECH DATA, which aims to bring the scientific community together around a key issue in food research and innovation: standardising methods for evaluating the functional properties (e.g. solubility, gelation and emulsification) of ingredients.

How can we understand enzyme behavior in an environment as complex as the plant cell wall? By visualizing enzyme movement in model systems using the DISCO beamline at the SOLEIL synchrotron!

Starch/amyloglucosidase system optimised for prolonged glucose delivery to improve the survival and functionality of mesenchymal stromal cells in bone defects.

During their development, seeds accumulate all the components required for germination. To ensure their survival, they subsequently undergo an intense dehydration phase, allowing them to remain stable for months or even years. This strongly reduced mobility state helps preserve cellular components and ensures long-term seed longevity. Upon rehydration, a necessary step for dormancy release, biological activity progressively resumes and the organization of the system evolves.