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Dernière mise à jour : Mai 2018

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32nd EFFoST in Nantes, France (6-8 November, 2018)

Annual meeting of the European Federation of Food Science and Technology (EFFosT 2018)

EFFoST logo
The 32nd EFFoST International Conference was held in Nantes, France from 6-8 November 2018 under the theme: "Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations".
EFFOST 2018
Every year, EFFoST organizes this prestigious international conference, bringing together scientists, policy makers and food industry professionals to debate and discuss recent trends in food science and food processing. This year's conference focused on restoring trust and mutual understanding between industry and consumers in the interests of both sides and the health and well-being of European consumers.
This 32nd edition, chaired by Professor Alain Le Bail, was jointly organised by the INRA BIA and ONIRIS GEPEA units within the federative research structure IBSM-Ingénierie des Biopolymères pour la Structuration des Matrices et des Matériaux and by the RFI Food for Tomorrow/Cap Aliment.
Ahead of the conference, the 1st meeting of the EFFoST Youth Network brought together nearly 100 students and young doctoral candidates in food science and technology to discuss opportunities for European funding of scientific projects and the sharing of results with the scientific community and the general public in the format "My thesis in 3 minutes".
The EFFoST 2018 days brought together more than 500 international participants, with 420 posters presented and 120 conferences. The plenary sessions focused on the global food challenges, as well as the challenges of future European innovation programmes and examples of innovation in agri-food companies or start-ups in the field of e-food.
The BIA Unit presented the following oral presentations:
  • Localization of minerals and phenolic compounds in apple fruit

K. Vidot* (1 ,2), C. Rivard(3 ,4), M-F. Devaux(1), F. Jamme(3), C. Gaillard(1), R. Siret(2), M. Lahaye(1), 1 UR Biopolymères Interactions Assemblages, France, 2 Ecole Supérieure d’Agricultures, France, 3 Synchrotron SOLEIL, L'Orme des Merisiers, France, 4 UAR 1008 DPT CEPIA, France

  • Food allergy-induced symptoms attenuation and gut microbiota modulation by a new symbiotic

M. Pérot*(1 ,2), T. Carton(4), C. Méry(1), P.M. Anton(1), J.Y. Thébaudin(2), M. Bodinier(3), C. Larré(3), C. Delayre-Orthez(1), P. Gadonna-Widehem(1), 1 Institut Polytechnique UniLaSalle, France, 2 ABCD NUTRITION, France, 3 INRA, UR 1268 Biopolymères Interactions Assemblages, France, 4 Biofortis Mérieux NutriSciences, France

  • Oral processing and chewing mechanisms investigated using ultra-fast X-Ray tomography for two soft cereal products in the elderly

M. Assad-Bustillos*(1 ,3), G. Della-Valle(1), S. Guessasma(1), A.L. Reguerre(1), C. Tournier(2), G. Feron(1), 1 INRA - BIA, France, 2 INRA - CSGA, France, 3 CERELAB, France

  • Mechanical stability of crackers; impact of topping (as part of the Brice project)

C. Bailhache*(3 ,1), A. Lebail(1), E. Thieffry(3), C. Villechien(3), B. Pontoire(2), P. Lebail(2), 1 Oniris, France, 2 INRA - BIA, France, 3 Frandex, France

  • 3D printing of edible biopolymers by material extrusion: The case of plasticized corn proteins

L. Chaunier*(1 ,2), G. Della Valle(1), D. Lourdin(1), E. Leroy(1 ,2), 1 INRA-BIA, France, 2 CNRS, UBL, GEPEA UMR-CNRS-6144, France