Know more

Our use of cookies

Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

Ghostery is available here for free:

You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site:, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

Cookie type

Means of blocking

Analytical and performance cookies

Google Analytics

Targeted advertising cookies


The following types of cookies may be used on our websites:

Mandatory cookies

Functional cookies

Social media and advertising cookies

These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at or by post at:

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

Dernière mise à jour : Mai 2018

Menu Logo Principal Temporary logo for l'institut Agro / Agrocampus Ouest

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

STLO Research Unit

Spray-Drying - Concentrated Matrices - Functionalities

Dairy Processing team


Dr Cécile Le Floch-Fouéré

Dr Cécile le Floch-Fouéré

Leader of Spray-drying - Concentrated Matrices - Functionalities team
Phone: +33(0)2 23 48 59 26
Read all about our LATEST MAIN RESULTS at the bottom of this page


During food processing/stabilization, many physical and biochemical modifications of constituents take place. These changes are available in structural or state changes beyond the critical concentration, and induce modifications in the performance of operations. Therefore process control involves making progress on fundamental issues of major interest in the field of dairy processing in order to move towards more targeted products and safer and eco-aware processes.

Our objective

Studies carried out by Spray-drying - Concentrated Matrices - Functionalities (SMCF) team aim to master manufacturing process and control the technological and nutritional properties of a wide range of dry ingredients (protein isolates, ingredients incorporating pre- and probiotics, etc.) implemented in products increasingly specialized (seniors, sportsmen, infants, etc.). Our main concern is to understand how the management of concentration / destabilization operations (evaporation-spray-drying / rehydration) affects the behavior and properties of the ingredients and, in return, how their features and properties modify performances and environmental impact of processes.

Our strategies

Our works are conducted at multiscales, from molecular to macroscopic by combining studies on both model and real systems, in order to:

  • Identify, quantify and model physico-chemical mechanisms involved in state transitions undergone by dairy matrices during the concentration / destabilization processes 
  • Establish general rules to select appropriately designed processes, technological trajectories in dairy and cheese processing in order to control and optimize properties of these matrices
  • Capitalize on knowledge to put forward technological schemes of concentration and drying  to design more efficient, innovative and eco-aware processes with the manufacture of products of high qualities.

Skills & Expertise

Our research brings together a network of experts in:

  • Process engineering
  • Colloïds science
  • Proteins and lipids biochemistry
  • Dairy and cheese processing.


Cécile LE FLOCH-FOUERE (senior scientist, team leader)
Eric BEAUCHER (technicien)
Françoise BOISSEL (technicienne)
Anne DOLIVET (technicienne)
Emeline GOUSSE (Ingénieure)
Romain JEANTET (scientifique)
Luca LANOTTE (scientifique)
Arlette LEDUC (technicienne)
Jeehyun LEE (scientifique)
Gaëlle TANGUY-SAI (scientifiqueilles GARRIC (scientist)

PhD Students: François MARTIN, Maheschandra PATIL, Ming YU



Towards sustainable drying processes for dairy powder production

Spray drying is the gold standard for manufacturing dairy powders. It is however extremely energy intensive. Both recent technological advances in...
Read more

How the drying step impacts the rehydration of agglomerated powders?

In the food industry, solubility in water is a critical attribute of most of the powdered products. The steam-jet agglomeration process is...
Read more

Calcium citrate contributes to the fouling of evaporators

Fouling of falling-film evaporators during the concentration of dairy products is a major problem in the dairy industry as it has negative impacts on...
Read more

The skin formation in course of drying of dairy products

Nowadays, the control of the nutritional properties of milk powders represents a fundamental and industrial challenge to develop new infant formulas....
Read more

All results of Spray-drying - Concentrated Matrices - Functionalities team

All results of Spray-drying - Concentrated Matrices - Functionalities team