ISD team

Team leader

The agri-food sector is currently facing a major transition, with strong societal demand for healthy, natural and minimally processed foods. Against this backdrop, we are seeking to harness new sources of ingredients and understand digestion phenomena to build food matrices that are adapted to ensure the physical and chemical stability of foods and optimise the release of nutrients, taking into account the sustainability of the food through to its health effects.

The challenge is clearly to ensure a continuum between the construction and deconstruction of complex matrices using a multi-scale approach, from interfaces to matrices. The aim of our project is to understand the impact of different structural scales on the construction and deconstruction dynamics of complex matrices in conditions of use. The main outcome is to be able to predict the benefit/risk ratio of a food matrix based on knowledge of its multi-scale structural parameters.

The complex matrices we consider are emulsions, foams and gels, with a particular focus on lipid nutrients (polyunsaturated fatty acids, vitamins, antioxidants) and biopolymer assemblies (proteins, polysaccharides, polyphenols).

Areas of work for the team

Skills and methods

Research projects

Some results

Video libray