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Controlling the quality of ingredients / food is a societal issue, but also represents a major concern for the food industry and public authorities. This context confronts researchers with different scientific challenges such as the search for new functionality of ingredients, the reasoned formulation and clean label sought by consumers.

Our approach consists in taking into account the entire life of a food from the raw material used to prepare it to its consumption. This approach combines scientific skills in basic research with those in applied research in order to dissect and even investigate the different physico-chemical mechanisms governing the evolution of the organoleptic, textural and nutritional qualities of a food. This is why our research activities focus on three axes which, by an integrated and rational approach, allow the development of food products of high added value.

• Axis 1: Variability of raw materials and their sources
• Axis 2: Techno-functional ingredients: structure-function relationship
• Axis 3: impact of formulation, manufacturing process and storage conditions on food quality

The team is multi-site and located at the University of Artois on the premises of ADRIANOR in Arras, at the University of Liège on the Gembloux Agro-Bio Tech campus, at the Université du Littoral Côte d'Opal on the premises of ANSES in Boulogne sur Mer and at the Catholic University of Lille on the premises of Junia. The research carried out is related to the themes of the competitiveness clusters Aquimer, Agro-Resources Industries (IAR), Nutrition Santé Longevity (NSL) and Wagralim.