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1A. Determinants of consumer’s eco-friendly product purchase intent

In a context where healthy and sustainable food is becoming increasingly important for consumers, it is essential to understand the factors affecting consumer perception and behavior with regard to the ecologically-friendly aspect of food products. This study will therefore focus on consumer attitudes, norms and beliefs, as well as defining the attributes considered when purchasing a food product.

1B : Developing predictive models for shelf life based on intrinsic and extrinsic product factors

Maintaining quality throughout the shelf life of foods is crucial to maintaining consumer satisfaction. However, many intrinsic and extrinsic factors complicate the determination of this period, hence the need to develop effective predictive models to establish food shelf life.

1C :ÌýDeveloping symbiotic products and ingredients from biomass to modulate food functionality

Functional foods and nutraceuticals have proven efficacy in the prevention of chronic diseases, and represent a high-potential economic market. The development of combined natural ingredients (e.g. prebiotics/probiotics) with positive symbiotic effects on the intestinal microbiota and their characterization could therefore offer healthy solutions for consumers and the industry.

1D. A multi-omics approach to exploring microbial ecosystems in food: towards a better-targeted strategy for food preservation

This project aims to deepen our understanding of the physical, chemical and microbiological phenomena leading to food spoilage, using omics methods to identify natural antibacterial and antifungal agents, used alone or in combination, that are effective against food spoilage.

1E : Characterization of nutritional and techno-functional properties of various new sources to develop improved blends

The nutritional quality of alternative proteins varies according to several factors, including their source, hence the importance of a diversified diet. This activity aims to study and characterize various locally notable proteins (e.g. cereals, insects, pulses, seaweed) and optimize the techno-functional properties of the protein ingredients developed. This will enable a mapping of the sensory, techno-functional and nutritional properties of local proteins to guide food processors in their formulation efforts.

2A : Development of specialized equipment and technological tools for improved safety, productivity and competitiveness

The research team will evaluate hybrid technologies combining a variety of innovative food safety processes and natural preservatives to determine their symbiotic effects on food quality and safety, as well as their benefits in a food production context. This project is further divided into two topics: application and evaluation of novel water-based treatments for production surfaces, and development of new technological tools.

2B : Combining alternative physical and natural methods for biofilm destruction and virus inactivation in various food matrices

In this project, the destruction of biofilms and the inactivation of pathogenic food viruses using plasma technologies and combinations of pulsed light and natural ingredients will be investigated. Promising approaches will be applied to food matrices, solutions and industrial rinses to determine their efficacy. This project is further divided into two topics: establishing portraits of biofilms and combined methods for their control, as well as combined methods virus inactivation in foods.

2C: Physicochemical and spectroscopic characterization at key stages of food processing to optimize end-product quality

The quality and composition of inputs greatly affect the properties of the finished product. The identification of quality markers at different key stages of processing and their effects on downstream characteristics will enable the development of modeling tools to guide industrial decision-making. This project is further divided into three topics, each with a focus on a different product category.

2D : Sustainable packaging solutions for extended shelf life and reduced environmental impact

The research team will study and modify various biodegradable polymers to improve their properties essential for food preservation. Their use in combination with edible coatings and other advanced packaging technologies will be tested. Acceptability criteria and consumer preferences will be considered in the development process.

3A : Development of lifecycle analysis tools for informed decision-making

Identifying the best path to upcycle food-derived industrial co-products to maximize quality and value while minimizing environmental impact is a major challenge. Researchers will address this by simulating and comparing several revalorisation routes according to a co-product's characteristics based on technical, economic, environmental and other criteria.

3B : Converting industrial by-products into high value-added products

This project involves identifying potential fermentation, extraction-polymerization and enzymatic bioconversion processes for the upgrading of targeted co-products, and then determining the feasibility of these upgrading routes. Finally, the industrial partners will be equipped according to their chosen approach.