Know more

About cookies

What is a "cookie"?

A "cookie" is a piece of information, usually small and identified by a name, which may be sent to your browser by a website you are visiting. Your web browser will store it for a period of time, and send it back to the web server each time you log on again.

Different types of cookies are placed on the sites:

  • Cookies strictly necessary for the proper functioning of the site
  • Cookies deposited by third party sites to improve the interactivity of the site, to collect statistics

Learn more about cookies and how they work

The different types of cookies used on this site

Cookies strictly necessary for the site to function

These cookies allow the main services of the site to function optimally. You can technically block them using your browser settings but your experience on the site may be degraded.

Furthermore, you have the possibility of opposing the use of audience measurement tracers strictly necessary for the functioning and current administration of the website in the cookie management window accessible via the link located in the footer of the site.

Technical cookies

Name of the cookie


Shelf life

CAS and PHP session cookies

Login credentials, session security



Saving your cookie consent choices

12 months

Audience measurement cookies (AT Internet)

Name of the cookie


Shelf life


Trace the visitor's route in order to establish visit statistics.

13 months


Store the anonymous ID of the visitor who starts the first time he visits the site

13 months


Identify the numbers (unique identifiers of a site) seen by the visitor and store the visitor's identifiers.

13 months

About the AT Internet audience measurement tool :

AT Internet's audience measurement tool Analytics is deployed on this site in order to obtain information on visitors' navigation and to improve its use.

The French data protection authority (CNIL) has granted an exemption to AT Internet's Web Analytics cookie. This tool is thus exempt from the collection of the Internet user's consent with regard to the deposit of analytics cookies. However, you can refuse the deposit of these cookies via the cookie management panel.

Good to know:

  • The data collected are not cross-checked with other processing operations
  • The deposited cookie is only used to produce anonymous statistics
  • The cookie does not allow the user's navigation on other sites to be tracked.

Third party cookies to improve the interactivity of the site

This site relies on certain services provided by third parties which allow :

  • to offer interactive content;
  • improve usability and facilitate the sharing of content on social networks;
  • view videos and animated presentations directly on our website;
  • protect form entries from robots;
  • monitor the performance of the site.

These third parties will collect and use your browsing data for their own purposes.

How to accept or reject cookies

When you start browsing an eZpublish site, the appearance of the "cookies" banner allows you to accept or refuse all the cookies we use. This banner will be displayed as long as you have not made a choice, even if you are browsing on another page of the site.

You can change your choices at any time by clicking on the "Cookie Management" link.

You can manage these cookies in your browser. Here are the procedures to follow: Firefox; Chrome; Explorer; Safari; Opera

For more information about the cookies we use, you can contact INRAE's Data Protection Officer by email at or by post at :


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

Last update: May 2021

Menu Logo Principal AgroParisTech UPSay Institut Carnot Qualiment

Home page

Ongoing PhD projects within the "Food, Digestion and Perception" group


  • by phone: +33 (0)1 30 81 + extension
  • by e-mail:


Title : Sensory benefits (flavor and texture) of fermented foods fortified vegetable proteins and adaptation of microbial ecosystems such feed.
Funding : Carnot Qualiment
Education : Engineering degree in Agro-Food (Engineering school INAT Tunisie) + Master "Agroalimentaire, Nutrition et Agro-Valorisation" major "Valorisation agroalimentaire et en produits de santé des ressources tropicales et méditerranéennes" à SupAgro Monpellier
Keywords : vegetable proteins, microbial ecosystems, sensory benefits
Supervisors : Isabelle Souchon, Pascal Bonnarme,  Françoise Irlinger , Maud Panouillé and Anne Saint-Eve
Beginning : november 2014
Extension : 45 31


Title : Application of MRI to the understanding of digestion: unravelling opportunities for improving nutrition through controlled nutrient release
Funding : IDI Saclay 
Education : International Erasmus Mundus Master in Food Innovation and Product Design
Keywords : digestion, MRI, food structures, starch, protein
Supervisors : François Boué, Xavier Maître (LPS, co-supervision), Evelyne Lutton, Steven Le Feunteun
Beginning : octobre 2015
Extension : 54 83


Title: Relationships between bread structure, deconstruction in the mouth and aromatic typicity  
Funding: CIFRE
Education: Engineering degree in chemistry and agronomy, AgroParisTech/Chimie ParisTech
Keywords: formulation, sensory analysis, physicochemistry, texture
Supervisors: Isabelle Souchon, Isabelle Déléris, Anne Saint-Eve
Beginning:  november 2013
Extension : 45 31


Title : In situ biomechanical characterization of tongue-food-palate system using quantitative ultrasound for a better understanding of texture perceptions.
Funding : IDI Saclay 
Education : Master Biomécanique et Bioingénierie, UTC Compiègne
Keywords : quantitative ultrasound, food bolus, texture, tongue, palate
Supervisors : Isabelle Souchon, Frédéric Restagno (LPS, co-supervision), Vincent Mathieu
Beginning : octobre 2015
Extension : 54 83

Damien MAT

Title : Modulation of the digestion of lipids and proteins through the control of the structure of the food matrix. 
Funding : LIDEX ALIAS 
Eductation : Master Fluides Complexes et Milieux Divisés (Université Pierre et Marie Curie - Jussieu)
Keywords : emulsion, gastro-intestinal in vitro digestion, whey proteins gels, lipolysis, proteolysis, food matrix effect
Supervisors : Isabelle Souchon, Camille Michon (UMR GENIAL, site de Massy), Steven Le Feunteun (co-supervisor)
Beginning : february 2014
Extension : 52 92