{"id":43673,"date":"2021-09-29T14:31:42","date_gmt":"2021-09-29T13:31:42","guid":{"rendered":"https:\/\/www.istegroup.com\/?page_id=43673"},"modified":"2021-10-11T16:31:42","modified_gmt":"2021-10-11T15:31:42","slug":"30-ans-de-science-des-aliments","status":"publish","type":"page","link":"https:\/\/www.istegroup.com\/en\/30-ans-de-science-des-aliments\/","title":{"rendered":"30 ans de science des aliments"},"content":{"rendered":"<p>\u00c0 l\u2019occasion de la F\u00eate de la Science, Jack Legrand (GEPEA &#8211; Universit\u00e9 de Nantes)\u00a0et Gilles Trystram\u00a0(AgroParisTech) reviennent sur les avanc\u00e9es scientifiques les plus importantes de ces 30 derni\u00e8res ann\u00e9es :<\/p>\n<ul>\n<li>L&#8217;intensification des proc\u00e9d\u00e9s agroalimentaires.<\/li>\n<\/ul>\n<p>D\u00e9veloppement de l\u2019extrusion, y compris r\u00e9active dont enzymatique, pour combiner dans un seul \u00e9quipement des op\u00e9rations de m\u00e9lange, de cisaillement, de chauffage ou refroidissement, de r\u00e9action chimique ou enzymatique et de mise en forme des produits. L\u2019autre avanc\u00e9e est le d\u00e9veloppement de l\u2019approche du g\u00e9nie de la r\u00e9action pour pr\u00e9voir et contr\u00f4ler l\u2019ensemble des r\u00e9actions chimiques, biologiques et enzymatiques dans la mise en \u0153uvre d\u2019un produit.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-43678\" src=\"https:\/\/www.istegroup.com\/wp-content\/uploads\/2021\/09\/science-des-aliments-machine.png\" alt=\"Science des aliments : machine\" width=\"453\" height=\"301\" srcset=\"https:\/\/www.istegroup.com\/wp-content\/uploads\/2021\/09\/science-des-aliments-machine.png 453w, https:\/\/www.istegroup.com\/wp-content\/uploads\/2021\/09\/science-des-aliments-machine-300x199.png 300w\" sizes=\"auto, (max-width: 453px) 100vw, 453px\" \/><\/p>\n<ul>\n<li>Le d\u00e9veloppement des proc\u00e9d\u00e9s athermiques (chauffage ohmique, microondes, hautes pressions)<\/li>\n<\/ul>\n<p>Le dernier point est la r\u00e9duction de l\u2019empreinte \u00e9nerg\u00e9tique des proc\u00e9d\u00e9s agroalimentaires.<\/p>\n<ul>\n<li>La transition alimentaire.<\/li>\n<\/ul>\n<p>Le d\u00e9veloppement des produits alimentaires \u00e0 base de v\u00e9g\u00e9taux, en substitution de prot\u00e9ines animales notamment, est une tendance forte de ces derni\u00e8res ann\u00e9es avec la recherche de formulation et la mise sur le march\u00e9 de produits ayant des caract\u00e9ristiques proches ou similaires, des points de vue structurels, nutritionnels et sensoriels, des produits \u00e0 base de produits animaux.<\/p>\n<ul>\n<li>L&#8217;int\u00e9gration de la connaissance du microbiote intestinal dans la formulation des produits alimentaires.<\/li>\n<\/ul>\n<p>Les progr\u00e8s en mati\u00e8re de compr\u00e9hension du r\u00f4le du microbiote intestinal ont des cons\u00e9quences sur la formulation et la transformation des aliments. C\u2019est un cadre \u00e9mergent, mais \u00e0 tr\u00e8s fort potentiel qui repositionne les aliments \u00e0 l\u2019interface des questions de sant\u00e9. Des r\u00e9sultats existent notamment en lien avec quelques maladies, mais sur l\u2019effet long terme de bien \u00eatre, nombreux r\u00e9sultats \u00e0 attendre.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-43680\" src=\"https:\/\/www.istegroup.com\/wp-content\/uploads\/2021\/09\/cellule-microscope.png\" alt=\"Cellules au microscope\" width=\"454\" height=\"302\" srcset=\"https:\/\/www.istegroup.com\/wp-content\/uploads\/2021\/09\/cellule-microscope.png 454w, https:\/\/www.istegroup.com\/wp-content\/uploads\/2021\/09\/cellule-microscope-300x200.png 300w\" sizes=\"auto, (max-width: 454px) 100vw, 454px\" \/><\/p>\n<ul>\n<li>Le d\u00e9veloppement de la cobotique.<\/li>\n<\/ul>\n<p>Les industries de l\u2019alimentation sont \u00e0 la fois des industries de proc\u00e9d\u00e9s et des industries manufacturi\u00e8res car produisant des objets ind\u00e9pendants. Tous les progr\u00e8s de ces industries sont donc transf\u00e9r\u00e9s et adapt\u00e9s aux IAA. Notamment la robotique se d\u00e9veloppe car les technologies sont moins co\u00fbteuses, les capteurs plus robustes et les actionneurs ont \u00e9t\u00e9 adapt\u00e9s (objets fragiles, d\u00e9formables notamment). La cobotique qui assiste l\u2019homme dans des taches se d\u00e9veloppe \u00e9galement.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-43681\" src=\"https:\/\/www.istegroup.com\/wp-content\/uploads\/2021\/09\/cobotique-1.png\" alt=\"Machine agriculture\" width=\"454\" height=\"302\" srcset=\"https:\/\/www.istegroup.com\/wp-content\/uploads\/2021\/09\/cobotique-1.png 454w, https:\/\/www.istegroup.com\/wp-content\/uploads\/2021\/09\/cobotique-1-300x200.png 300w\" sizes=\"auto, (max-width: 454px) 100vw, 454px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-43682\" src=\"https:\/\/www.istegroup.com\/wp-content\/uploads\/2021\/09\/cobotique-2.png\" alt=\"Drone agriculture\" width=\"453\" height=\"302\" srcset=\"https:\/\/www.istegroup.com\/wp-content\/uploads\/2021\/09\/cobotique-2.png 453w, https:\/\/www.istegroup.com\/wp-content\/uploads\/2021\/09\/cobotique-2-300x200.png 300w\" sizes=\"auto, (max-width: 453px) 100vw, 453px\" \/><\/p>\n<p>Enfin, des adaptations des technologies additives arrivent avec des adaptations d\u2019imprimantes 3D pour des produits alimentaires vari\u00e9s, respectant l&#8217;hygi\u00e8ne et la sp\u00e9cificit\u00e9 des mat\u00e9riaux alimentaires (chocolat, p\u00e2tes, etc.).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-43683\" src=\"https:\/\/www.istegroup.com\/wp-content\/uploads\/2021\/09\/NM-Foodini-in-restaurant-1-scaled.jpg\" alt=\"Imprimante 3D aliments\" width=\"450\" height=\"300\" srcset=\"https:\/\/www.istegroup.com\/wp-content\/uploads\/2021\/09\/NM-Foodini-in-restaurant-1-scaled.jpg 2560w, https:\/\/www.istegroup.com\/wp-content\/uploads\/2021\/09\/NM-Foodini-in-restaurant-1-300x200.jpg 300w, https:\/\/www.istegroup.com\/wp-content\/uploads\/2021\/09\/NM-Foodini-in-restaurant-1-1536x1024.jpg 1536w, https:\/\/www.istegroup.com\/wp-content\/uploads\/2021\/09\/NM-Foodini-in-restaurant-1-768x512.jpg 768w, https:\/\/www.istegroup.com\/wp-content\/uploads\/2021\/09\/NM-Foodini-in-restaurant-1-2048x1365.jpg 2048w, https:\/\/www.istegroup.com\/wp-content\/uploads\/2021\/09\/NM-Foodini-in-restaurant-1-545x363.jpg 545w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>\u00c0 l\u2019occasion de la F\u00eate de la Science, Jack Legrand (GEPEA &#8211; Universit\u00e9 de Nantes)\u00a0et Gilles Trystram\u00a0(AgroParisTech) reviennent sur les avanc\u00e9es scientifiques les plus importantes de ces 30 derni\u00e8res ann\u00e9es : L&#8217;intensification des proc\u00e9d\u00e9s agroalimentaires. D\u00e9veloppement de l\u2019extrusion, y compris r\u00e9active dont enzymatique, pour combiner dans un seul \u00e9quipement des op\u00e9rations de m\u00e9lange, de cisaillement, [&hellip;]<\/p>\n","protected":false},"author":11720,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-flexible.php","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"class_list":["post-43673","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>30 ans de science des aliments - ISTE Group<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.istegroup.com\/en\/30-ans-de-science-des-aliments\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"30 ans de science des aliments - ISTE Group\" \/>\n<meta property=\"og:description\" content=\"\u00c0 l\u2019occasion de la F\u00eate de la Science, Jack Legrand (GEPEA &#8211; Universit\u00e9 de Nantes)\u00a0et Gilles Trystram\u00a0(AgroParisTech) reviennent sur les avanc\u00e9es scientifiques les plus importantes de ces 30 derni\u00e8res ann\u00e9es : L&#8217;intensification des proc\u00e9d\u00e9s agroalimentaires. 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