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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article

24 October 2024

By: stlo

STLO at the IDF world dairy summit

The International Dairy Federation's (IDF) World Dairy Summit 2024 took place from October 15 to 18, 2024 in Paris. The aim of this international event is to bring together each year the various players in the global dairy sector. The themes of this year were Sustainability, Food Safety and Attractiveness.
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FAIRCHAIN FINAL EVENT – Save the date & join us!

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The European FAIRCHAIN project is coming to an end. The final event will take place on November 14 in Bruges, Belgium, showcasing all the scientific advancements and outcomes.

French INRAE delegation in Brazil

BactInflam: a French delegation in Brazil

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As part of the LIA (International Joint Laboratory) BactInflam project, several researchers from INRAE Rennes travelled to Belo Horizonte in Brazil. The aim of the LIA is to identify the bacterial determinants involved in pro- or anti-inflammatory effects in various contexts (IBD and mastitis) and to characterize inflammatory processes, using mammary gland and intestinal models as a starting point.

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STLO at the symposium of SFM: welcome to the world of microbes!

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Every year, the SFM (Société française de Microbiologie) organizes a congress at which some 400 scientists present their latest work in clinical, environmental and food microbiology. This year, the congress was held in Lille from October 7 to 9. Several scientists, including STLO doctoral students, presented their work.

Recent Results

Carottes lactofermentées
article

21 October 2024

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

26 September 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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mCherry cells
article

12 January 2024

By: STLO

The wolf in the sheepfold: how S. aureus penetrates host cells...

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.
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article

15 April 2024

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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