Skills and methods

We have various tools that we can combine to study the water/air and water/oil model interfaces:

Particle dynamics and interactions between macromolecules are addressed using a variety of techniques.

The extensive lipid extraction and analysis facilities and the specific methods for dispersed systems developed within the team in recent years enable us to monitor changes in lipids throughout the food life cycle.

The aim of our research is to study the release of nutrients and microconstituents from food matrices in the gastrointestinal tract using in vitro approaches, with the ultimate aim of understanding the role of matrix structure and organisation on hydrolysis kinetics, bioaccessibility and nutrient reactivity, using mathematical modelling.

Rheology is the science of the deformation and flow of matter. It links the stresses applied to the deformations generated, and therefore to the possible structural changes that result.

Our approach is to step up research work by combining existing expertise in starch matrices with application issues centred on cereal cooking products.

This technical platform brings together expertise in the purification of proteins and antibodies directed against the components of food products and their raw materials (proteins, polysaccharides, phenolic compounds).

This technical platform brings together expertise in lipid extraction, fractionation and analysis.

We have temperature-controlled equipment for the detailed characterisation of materials covering a wide range of properties, in rheometry, whether continuous (viscosimetry), transient, dynamic or harmonic (viscoelasticity) or in texturometry.

Within the ISD team, we have 3 types of device for monitoring in vitro digestion: a static digestion device, a dynamic DIDGI digester and a microfluidic device.