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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

Transverse axes

Convinced that works at interfaces are the most promising and original in terms of results and innovations, in 2017, we initiated 2 new mission-oriented transverse axes, which in fact integrate eco-design concepts and scientific questions related to concentrated environments. They are a place to build multidisciplinary scientific projects around two themes.

Optimization of infant formulas (IF)

The objective of this transverse axis is to propose strategies for improving IFs. Indirectly, it also contributes to improving our knowledge of the constituents of breast milk and their role in infant health (especially digestive health).

Lines of research. The reflections carried out within the framework of IF transverse axis made it possible to identify two main areas of improvement.

  • Develop less denaturing processes, making it possible to further preserve the naturalness of the product while guaranteeing its safety.
  • Identify the constituents present in breast milk and not taken into account in infant formulas and include them in formulations to reproduce the health benefits of breast milk.
This IF transverse axis is led by Sergine Even and Amélie Deglaire.

Mixed animal-vegetable (LOVe for the French “Lait-Oeuf-Végétal”, milk-egg-vegetable)

The objective of this transverse axis is to offer innovative "mixed" foods, where animal components are partially replaced by plant components to support food sustainability. The constituents of this mixture are milk and / or egg and their derivatives (animal components) and plant matrices rich in proteins and cultivated preferably in France or in Europe with a focus on legumes, soy, lupine and bean.

Lines of research. The research activities associated with LOVe mainly focus on the design and functional properties of mixed foods and / or on the fermentation of mixed or plant foods with reference to lactic acid fermentations along two main axes:

  • Understand how mixed blends are formed and seek synergies in terms of nutritional, organoleptic, technological and beneficial functionalities for health using different processes including fermentation.
  • Develop analytical reference resources suitable for the study of these mixed.
This LOVe transverse axis is led by Valérie Gagnaire and Fanny Guyomarc’h