Within SYSTEMIC, fermentation could be a driver to develop new protein-based fermented products (= novel foods). Reducing the environmental impact will be managed by promoting the use of vegetables in our diet (pulses in particular) that permit agricultural practices and environmentally friendly land use. An important target is to develop food processes including unit operations (e.g. fermentation) with lower energy impact and lower use of chemical products.
UMR-SayFood has strong expertise in fermented dairy products, together with plant protein-based fermented products (e.g. cheese-like and yogurt-like fermented products). In SYSTEMIC, we will be essentially involved in task 2.3 “Novel Foods based on new ingredients, materials and processes”. We can apply our expertise to the fermentation of other alternative protein sources (e.g. insect, algae).
In SYSTEMIC, our unit will provide expertise in:
i) the design of fermented matrices and of microbial communities to develop novel food products with new/improved functionalities (e.g. aromas, reduced off-flavours, textures, improved digestibility) responding to consumer expectations and needs.
ii) the functional study of microbial communities in fermented products. We have strong expertise on microbial diversity and genomics (e.g. cheese-ripening bacteria and fungi), dynamics and expression of functions of technological interest, through the development of a foodomics approach (e.g. metagenomics, metatranscriptomics, metabolomics, volatilomics).
iii) the characterization of sensory properties of fermented food, notably with the use of dynamics sensory methods, particularly adapted for the identification of the main sensations responsible for the global perception of a food product (e.g. reducing off-flavour and anti-nutritional factors by fermentation, improving texturation by fermentation), known to be a key driver for product acceptance by consumers.
Research Director, Deputy Director of SayFood