Improving the nutritional quality of food
Unité BIA
Research Teams
ISD
Areas of work
Improving the nutritional quality of food

Improving the nutritional quality of food, with a particular focus on lipids and sugars

Within the team, we have chosen to focus on two types of food, those that are in the form of a dense starchy matrix, often rich in sugar, and those that contain a lipid phase dispersed in the form of droplets, in a gelled or non-gelled aqueous phase, and which are therefore oil-in-water (O/W) emulsions.

  • Design and digestion of lipid assemblies
  • Designing cereal products with improved quality using an innovative process approach

For lipid assemblies and emulsions, the aim is to increase the polyunsaturated fatty acid (PUFA) content, ensure their physical and chemical stability and improve their availability, as well as that of lipophilic compounds of nutritional interest.

In the case of starch matrices, the problem of improving nutritional qualities mainly concerns the reduction of sugar in cereal products, while at the same time looking for textures or properties of use and sensory properties that are adapted thanks to an innovative process approach.

Modification date: 16 October 2024 | Publication date: 29 January 2024 | By: VW