Food & Health
Unité BIA
Scientific challenges
Food & Health

Food & Health

Aliment & Santé
Assiette garnie © INRAE / Bertrand Nicolas

Designing tomorrow's food and controlling its impact on health (allergies, nutritional qualities) and the environment

Global population growth, climate change and the consequences of past agricultural practices are forcing a revision of food models, with major consequences for production and processing systems and raising major questions in terms of human health.

The major challenge is to guarantee healthy, high-quality food that is accessible to all, while preserving the environment and ensuring the economic viability of agricultural sectors.

BIA researchers are tackling these issues by studying new sources of protein, by manufacturing less processed ingredients using sustainable raw materials and involving fewer additives, and by studying the impact of new practices (such as organic farming) on food and consumer health.
The research carried out covers all the processes involved, from the structure and composition of ingredients to their impact. It aims to describe the effects and interactions of different classes of biomolecules (proteins, lipids, polysaccharides and polyphenols) on food production, ingredient durability, digestibility, allergenicity and human health as a whole.

The teams involved

Pictogramme ALL
Pictogramme ISD
Pictogramme MC2
Pictogramme PRP
Pictogramme PVPP
Pictogramme BIBS

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Modification date: 10 October 2024 | Publication date: 11 December 2023 | By: VW