Research Teams

Research Teams

ALL
Understanding and controlling the risk of allergies to enable the development of healthy, sustainable foods
BIBS
Exploring biores and bioproducts, from molecule to object, for food, health and the bioeconomy
ELIPS
Structure, assembly and functionalities of plant cuticles: from the plant to the valorisation of industrial co-products
ISD
Functional and nutritional qualities of plant-based ingredients and foods
MC2
Sustainable transformation of biopolymers for healthy cereal foods and high-performance materials
NANO
Nanostructuring of bio-based materials: from fundamental understanding to controlled properties
PRP
Reactivity of polyphenols and their interactions with other constituents during cider-making processes and other plant transformations
PVPP
Variability and quality of plant bioresources in relation to the cell wall