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Quality of food

Building the quality of food, from agricultural production to food consumption

Theme 1

The relationship between food and human health raises major issues that must be taken into consideration when  choosing which dynamics to favour in food systems. CThe issues are related as much to consumer diets and food behaviours as to the characteristics of food and how it is produced. the health-related (chemical and microbiological), organoleptic and nutritional qualities of food are shaped from agricultural production to processing, all the way through to final consumption.  Strong interactions between studies on livestock and crop systems, food processing, and those carried out on nutrition, infectiology, toxicology and epidemiology are expected.

Research areas :

  • Analyses of synergies, tensions and compromises between different measures of quality (health-related, nutritional, sensorial, environmental, etc.), from agricultural production to food processing and consumption.
  • Assessment of the health and environmental impact of diets according to production and food processing methods 
  • Analysing strategies for improving the quality of the food offer within sectors and conditions for adopting more sustainable practices
  • Integrating consumer preferences for helping shape innovations
  • Multi-criteria evaluations of innovation pathways

In this folder

This project aims to demonstrate a link between soil microbial diversity, crop resilience in a context of water shortages, crop residue quality and the quality and health value of harvested products.
This project aims to determine how far it is possible to increase the share of legumes (and which ones) in the French diet, and the effects this increased legume consumption might have on microbial flows.
This project aims to determine whether wheat grain hardness modifies tolerance of climate change and to evaluate its effects on the nutritional quality of food products
This project aims to formulate a new type of food that will guarantee low levels of toxic contaminants that form during cooking and also a supply of essential proteins and nutrients
FROM INNOV_opti.jpg
The objective of the project is to evaluate under which conditions a new cheese technology process can contribute to the development of products generating health and environmental benefits, in a way that is compatible with consumer preferences and industry expectations.
The project aims to demonstrate the variations in milk composition linked to rearing practices and the technologies implemented.
This project will evaluate the nature of rapeseed bioactives and their metabolic derivatives that are secreted into the milk of cows fed a rapeseed base, the transfer of these native and neoformed compounds from the milk to the consumer, and the health impact on the milk consumer.
This project proposes to better define processed products, and to analyse their consumption and their implications on the nutritional quality and environmental impact of diets.
The project proposes to explore, in goji berries, the links between the health effects and the complexity of the plant matrix modulated by the production and processing conditions.
This consortium aims to assess exposure to ultra-processed plant foods at different life stages and their impact on the environment, to better qualify the nature and nutritional quality of the products upstream and downstream, and to quantify their consumption at different life stages by analysing existing databases, and finally to better understand the factors that determine this consumption.
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Modification date : 30 June 2023 | Publication date : 29 April 2021 | Redactor : CG