UMR STLO Unit

Science and Technology of milk and eggs

STLO - Science and Technology of milk and eggs

Milk and eggs are universal foods. They have in common a complete composition and an extreme richness in proteins of high nutritional value, in lipids, in minerals, carbohydrates and in vitamins... and are far from being perfectly known!

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vignette Green Food Tech
article

11 April 2025

By: STLO F. Guyomarc'h

Green Food Tech 2025 is open !

Here comes the sun... and Green Food Tech! The Green Food Tech conference, organised by INAF, Université Laval du Québec, Université de Lille, and INRAE through the BioEcoAgro and STLO joint cross-border units, opened its doors on 9 April 2025 under a radiant, yet Malouin, sun! The conference will end on 11 April, still under the sun!
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Logo du projet ANR Veg&Lait

VEG&LAIT blows out its first candle!

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On April 3 and 4, the partners in the VEG&LAIT project, led by UMR STLO and funded by the French National Research Agency, met in Rennes to take stock of this innovative collaborative research project.

Le digesteur in vitro NERDT

NERDT, a new biomimetic in vitro digester

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In order to study food digestion in humans, research teams are developing artificial digesters that enable food digestion to be studied under standardized, reproducible conditions. The NEar Real Digestive Tract (NERDT) is a new-generation dynamic biomimetic digester consisting of a life-size silicone stomach that simulates stomach contractions.

Logo Veg&Lait

VEG&LAIT mobilizes on participating farms!

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Blandine Renault and Maïté de Sainte-Agathe, PhD students at UMR Agronomie, and Gabrielle Jagorel, contract research engineer at UMR STLO, joined the VEG&LAIT project consortium in September 2024. They are working respectively on the integration of pulses into dairy production systems, and on the use of flours or concentrates from such crops in innovative recipes. Over the past few months, they have been able to take part in training courses and workshops on the Invitation à la Ferme network farms involved in the project.

Recent Results

article

10 April 2025

By: STLO

Using MRI to study digestion

Gastrointestinal digestion is a complex, dynamic process during which food is broken down into absorbable nutrients. The structure of a food and the interactions between different foods ingested during a meal modify the way digestion proceeds. A non-invasive imaging method, magnetic resonance imaging (MRI), has enabled us to follow in vitro the disintegration of food pieces and access structural changes at different scales, such as the penetration of digestive enzymes into a heterogeneous food, the release of gas and the separation of fat.
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Several glass jars of “Yalup” yogurts
article

16 January 2025

By: Fanny Guyomarc'h

Spotlight on fermented milk-lupin mixes!

In an article published by The Conversation and on INRAE's institutional website, Valérie Gagnaire, Research Director (Microbio Team), talks about the results of Fanny Canon's PhD and the avenues this work has opened up for STLO in the design of yogurt substitutes based on milk and legumes.
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Carottes lactofermentées
article

09 January 2025

By: STLO

Do you know fermented vegetables ?

Fermented vegetables, traditional in Asia and Eastern Europe, are booming in Western countries. They are made using a simple process consisting of incubating cut and salted raw vegetables, packed in jars in their juice or in brine, at room temperature. Fermented vegetable, apart sauerkraut, are mainly produced on a domestic and artisanal scale by spontaneous fermentation, which raises questions about their health safety.
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earth
article

22 November 2024

By: stlo

How to share environmental impacts between milk-derived coproducts?

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.
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article

10 April 2025

By: stlo

Cheese products formulated especially for seniors

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.
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