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

Purpose

Shelf life

CAS and PHP session cookies

Login credentials, session security

Session

Tarteaucitron

Saving your cookie consent choices

12 months

Audience measurement cookies (AT Internet)

Name of the cookie

Purpose

Shelf life

atid

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

13 months

atuserid

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

13 months

atidvisitor

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 cil-dpo@inrae.fr or by post at :

INRAE

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

Home page Research teams BioMiP

Bio-products, Food, Micro-organisms and Processes

The principal research fields of BioMiP are: the production and the stabilisation of micro-organisms of interest for food applications and the production of bio-sourced molecules. The development of eco-efficient processes is a major challenge, requiring the understanding of the impact of production conditions on the physiology and on the target functionalities of micro-organisms. The integrated approach proposed by the BioMiP group will make it possible to eliminate scientific bottlenecks at different levels: - Physiological (orientation of metabolism, elimination of inhibitor metabolites, stabilisation of functionalities); - Methodological (utilisation of relevant indicators of the physiological state, in situ, over time and at different scales). The aim of the BioMiP research group is to develop adapted methods for controlling and optimising entire systems while taking environmental impacts into account or proposing new eco-efficient processes.

Our activities in a few keywords

BioMiP_EnUK
Our research objective: to transform agricultural resources by designing and operating optimised bioprocesses within a context of sustainability.

Our study models

Micro-organisms: bacteria and yeast
Bio-sourced molecules: aroma molecules and synthons
Exemples de microorganismes

Our general research question

What holistic approach will make it possible to better understand and to control the mechanisms for developing and maintaining biological functionality throughout integrated bio-processes while limiting the environmental impact?

To answer this question, our main objectives are:

  • To better understand the mechanisms of development and degradation of target micro-organism functionalities (acidifying activity, cell viability, production performance of molecules of interest, etc.);
  • To study biological material through a combination of "omic" approaches - genomics, transcriptomics, proteomics - based on the in-depth knowledge of the metabolic pathways of interest;
  • To adapt production conditions (physico-chemical and biotic environment, medium, formulation) and operating conditions, in order to control and optimise the relevant metabolic pathways and, as a  consequence, the target functionalities;
  • To study new integrated bio-processes involving optimised coupling between upstream (bioconversion, production) and downstream (extraction, purification, stabilisation) processes;
  • To take environmental impact criteria into account at the process level (e.g., fermentation substrates and solvents used, water and energy consumption), associated with the development and preservation of functionalities in order to propose alternative sustainable technologies.

Projects supported by public funding

Europe

2008-2013

Project FP7 CAFE (222654-2) « Computer aided food processes for control engineering ». http://www.cafe-project.org/
16 public and private partners from 7 different European countries.

France

2014-2016

CellExtraDry Carnot-Qualiment project: Preserving the functionality of antioxidant-enriched yeast.
In partnership with PAM and Welience. 

2009-2011

ADEME MIDIPER, project financed within the framework of the AAP Bioressources Industries Performances (co-construction and participation), "Study of the technical and financial feasibility of a MIni DIstillery close to resources and needs, equipped with a membrane dehydration system based on PERmeation".
In partnership with UNGDA (Union Nationale des Groupements de Distillateurs d’Alcool), Société Honoré and Vaperma.

2008-2010

LacLys ANR project (ANR-07-PNRA-0010): "Lactalbumin Lysozyme: Stabilisation of supramolecular structures by lyophilisation (participation, coordinator: S. Bouhallab, STLO, Rennes).
In partnership with 4 research laboratories (STLO, Rennes; LCBM, CEA, Grenoble; UMR GMPA, Paris-Grignon; GMCM, CNRS, Rennes).

2007-2009

AliminTest ANR project (ANR-06-PNRA-0024) (participation, coordinator: R. Nalin), "Impact of diet on the structural and functional dynamics of the human intestinal microbiota".

2006-2008

VDQA ANR project (ANR-05-PNRA-0011) (co-construction, participation, coordinators: M. Bes and J.L. Escudier, UE Pech Rouge), "Quality wine with low alcohol content".
In partnership with 8 public laboratories and 4 private partners.

Examples of industrial contracts 

2011-2014

Partnership with the French National Dairy Industry Council(CNIEL), DEPhy project: "Characterisation of the physiological state of cells from culture to stabilisation for diversifying and optimising starter production".

2011-2013

Partnership with BioProx, OSEO project: "Improving freeze-dried lactic acid bacteria by modifying formulation and freeze-drying operating conditions".

2009-2012

Partnership with Lallemand SAS, "Improving the biological stability of lactic acid starters by modulating fermentation conditions"

2009-2012

Partnership with Les Grands Moulins de Paris, "Production of lactic acid bacteria capable of producing exopolysaccharides for making liquid starters for dough manufacture".

2010-2011

Partnership with Naturatech, "Improving the conservation of lactic acid starters (viability and biological activity)"

2009-2011

Partnership with Bongrain SA, "Study of technical feasibility of coupling fermentation and separation for lactic acid recovery"

PhD projects

More information about ongoing PhD projects at BioMiP as well as PhD theses recently defended at GMPA is available at the corresponding web pages.

Members

Members of BioMiP team can be contacted:

Membres permanents

Membres non permanents

Violaine Athès (Scientific coordinator)

Pierre Awad (doctoral project)

Catherine Béal

Florian Chemarin* (doctoral project)

Marielle Bouix

Axel Fayet* (doctoral project)

Jérôme Delettre

Florence de Fourchécour (doctoral projectl)

Fernanda Fonseca (Scientific coordinator)

Amélie Girardeau (IE associate)

Sarrah Ghorbal

Phuong Nguyen (doctoral project)

Séverine Layec

Ana Karen Sanchez Castaneda (doctoral project)

Pascale Lieben

Nan Yang (doctoral project)

Marwen Moussa

 

Stéphanie Passot

 

Caroline Pénicaud

 

Claire Saulou-Bérion

 

Eric Spinnler

 

* Chaire Industrielle ABI – Agro Biotechnologies Industrielles

Publications of BioMiP

Publications of the BioMiP team

Publications of the BioMiP team from 2008-2013, in peer-reviewed scientific journals and book chapters.
Read more