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24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

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Internet de l'unité STLO Science et Technologie du Lait et de l'Oeuf

STLO Research Unit

About our STLO research unit

Milk Egg Cheese


Milk and eggs are universal foods. They share an exceptional richness - high nutritional protein value, lipids, minerals, vitamins and glycans - which is far from being fully explored.From their direct consumption to the multiple technological processes applied today, these two primary materials bear excellent witness to human creativity and genius, which has been able to develop and master over the ages remarkably refined technological methods. Through processes and sometimes the use of microorganisms, the human succeeds, from both milk and eggs, in diversifying its diet. Beyond their use as ingredients in traditional foods, their combination with plant raw materials responds to a need for more sustainability in the agro-food sectors and offers multiple opportunities for nutritional and techno-functional developments for new products and new markets.


Initially designed to nourish, milk and egg components have become infinite sources for innovation. The “Science and Technology of Milk and Eggs” research unit (STLO) takes part in this adventure — with passion.


  • Develop public research expertise on the components of milk and eggs by exploring their structure, their interactions with plant constituents, their functionalities, and digestibility, in their native state or after various processes.
  • Increase the quality and safety of fermented dairy products and egg products: investigate the in situ expression of bacteria and explore their biodiversity.
  • Train students, masters or PhD students and contribute to their future recruitment in academic or private food research centres.
  • Benefit society and industry with new scientific advances through diverse partnerships.


STLO Research Unit