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Linking health and food systems

  • Dietary habits and nutritional patterns: describing the effects of food complexity and diet on human physiology and intestinal microbiota; identifying determinants of food consumption and modeling its impact on human health, production practices, waste reduction,  environment, and climate change
  • Environmental exposure and food safety in the food chains: characterizing health risks using an exposomic approach, which explores an individual’s lifetime exposure to chemical, physical, and microbiological contaminants; predicting the effects of toxic compounds and mixtures on the environment and humans; characterizing 1) the transmission dynamics of pathogens across kingdoms, 2) pathogenicity and host-pathogen coevolution, and 3) antibiotic resistance


Divisions AlimH, SAE2 and metaprogramme DID’IT investigate the determining factors of dietary behaviors and evaluate the effectiveness of policies aiming at healthy and sustainable choices by the consumer. Complementary approaches in nutrition, system biology (notably omics), physiology, epidemiology and clinical explorations, and new physic methods (such as imaging) are combined to decrypt the relationships between food and human health, focusing on gut microbiota and major physiological and psychological functions (divisions AlimH, MICA, MIA, CEPIA, metaprogrammes MEM, DID’IT). Safety of the food chain is investigated from the impacts of agricultural and breeding conditions (divisions BAP, SA, SPE) up to food safety and human toxicology (divisions AlimH, MICA), including the environmental origin of contaminants (division EFPA) in a “one health” approach.

Keywords: FOOD-2