MC2 team

Team leader

Whether they come from cereals or other field crops, many food and non-food products, and even intermediate products (grains, etc.), take the form of honeycombed and composite solids (bread, biscuits, breakfast cereals, biodegradable films and objects, etc.). Most of these products contain a large proportion of starch and/or protein. Designing their properties for use requires mastery of their production and preservation.

The team's objectives are:

• Understanding the behaviour, particularly the mechanical behaviour, of composite solids or solid foam walls in relation to the natural processes (biosynthesis, in vitro enzymatic synthesis, etc.) or industrial processes (cooking, thermo-forming, extrusion, etc.) used to set up structures at different scales.
• Modelling the mechanisms that govern the development and behaviour of cereal-based honeycomb solids, in order to predict their texture and the modifications (process, formulation) required for their design.

The fields of application range from cereal foods and their fate in the digestive tract to materials for which starch or reserve proteins can provide properties of interest, not only in the food sector as an ingredient, but also in biomedical, pharmaceutical, cosmetics, paper and any other sector where the use of biomass is becoming a priority.

Our strategy aims to establish links between process/structure/properties           

Areas of work for the team

Skills and methods

Research projects

Some results

Video library