Food is a significant contributor to humans’ environmental impacts and appropriate metrics to quantify them is essential to take and follow mitigation actions. Industrial processing accounts for less than 5% of the overall impacts of food systems but is central to sustainability. While agricultural production of commodities like milk generates over 75% of the food’s environmental impacts, processing prevents food waste and food spoilage to the expense of energy and water resources. However, industrial processes often involve separation of the commodity into coproducts, among which these environmental impacts must be shared.

Staphylococcus aureus, an opportunistic pathogen, causes a wide range of illnesses, from benign skin infections to potentially fatal food poisoning. It is also one of the main bacteria responsible for nosocomial infections in France. Initially thought to be extracellular, S. aureus has recently been detected inside various cell types of infected hosts. Identifying the biological processes involved in the cellular response to S. aureus is necessary to understand the mechanisms of chronic infection, and to develop methods of combating it.

The objective of our research was to design foods that fit the nutritional and sensory needs of senior citizens to help keep them in good health and fend off risks like sarcopenia (muscle wasting) and osteoporosis. We also had a wider goal to help them keep enjoying meals, as with advancing age, fading oral health can make adequate food intake difficult or even painful.

The effect of shear stress on the accumulation of whey protein deposits at a liquid/solid interface is linked to their unfolding and aggregation. Understanding these phenomena is essential to deal with critical and costly industrial issues occurring at the bulk solution/surface interface, such as the formation of a fouling layer during heat treatment and or concentration by evaporation.