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Enhancing food quality early on in the production chain

  • Characterization and design of food quality: relationship between structure and function for commodities and food products; identifying targets for enhancing the quality of agricultural products; carrying out multidimensional modeling of food quality; developing decision-making tools, including rapid-analysis techniques
  • Techniques for processing and storing food: ecodesigning food processing techniques; developing techniques involving minimal processing (e.g., functionalisation of raw materials, creating food via fermentation, reducing processing scale); characterizing key functional features in fermenting microorganisms; developing smart, sustainable, and multifunctional packaging
  • Regional , industries and companies strategies: exploring the regional organization and dynamics of food production systems (e.g., allocating value among different stakeholders, resistance and resilience towards economic and public health crises); understanding competition and complementarity among food industries, agricultural industries, and distribution chains; developing business strategies for dealing with regulations and public policies


To achieve this objective, plant and animal genetics have to be involved from the very beginning (BAP and GA divisions) and the links between genotypes and phenotypes to be deeper investigated according to the production conditions (divisions EA, PHASE and SA). The design of high quality final products require to understand the link between raw products and processes and/or bioprocesses (divisions CEPIA, MICA and metaprogramme MEM). To take into account the multifaceted nature of quality including the sustainability dimension and to deliver tools for decision making, knowledge integration of numerous and heterogeneous data are used (divisions MIA and CEPIA). The economic and social dimensions are addressed specifically through the study of strategies used by stakeholders to organize markets and of their regulation by public policies. In addition, innovative design of new territorial food systems is analyzed (SAE2 and SAD divisions, metaprogramme GloFoods).

Keywords: FOOD-3