PSF group
UMR STLO Unit
Productions
Recent results
PSF group

Process Structure Functionality group

We adopt an interdisciplinary approach to observe and understand the links between the scales of behaviour, from the molecular properties of constituents to the macroscopic functionalities of food matrices, taking into account the overall performance of the transformation processes.

chef_equipe_1

 

Cécile LE FLOCH-FOUERE
cecile.lefloch-fouere@institut-agro.fr

 

chef_equipe_2

 

Stéphane PEZENNEC
stephane.pezennec@inrae.fr

 

Our objectives

Our molecules of choice are proteins and we are also interested in their interactions with other types of molecules.

Our research focuses on :

  • molecular determinants and mechanisms of supramolecular assembly and phase separation ;
  •  The properties (interactions, osmotic pressure, reversibility, stability, sol-gel transition, etc.) of concentrated colloidal systems used in various unit operations such as filtration, concentration by evaporation or drying;
  • links between operating variables (process - product) and the performance of food processes;
  • optimisation of the design, control and sequence of unitary processing operations, and assessment of the corresponding environmental impacts.
Schéma

 Our Strategy

Our generic and mechanistic research questions are enriched and fed by technological issues and are tackled by developing our studies at different scales, from the molecular to the macroscopic one, and by alternating model and real systems, so as to:

  • explore the main molecular and supramolecular mechanisms (interactions, assemblies, phase separation) behind the macroscopic behaviour of food proteins;
  • identify, quantify and model the physico-chemical mechanisms involved in the state transitions undergone by dairy matrices during concentration and 'deconcentration' operations;
  • decouple the unit operations of a dairy and cheese technological route in order to control and optimise the properties of these matrices;
  • develop approaches to help the design and the conception of processes using multi-criteria approaches;
  • capitalise on this knowledge, using a predictive approach, for processes that reconcile performance, environmental impacts and product quality.

Our expertise

The team's disciplinary skills are:

  • Process engineering
  • biochemistry and physical chemistry
  • rheology
  • soft matter physics applied to food matrices
  • dairy science and technology.

Our team

im_photo_equipe_psf

Technicians/Assistant engineers : Françoise BOISSEL, Thomas CANIQUIT, Jean-Jacques DUBOIS, Anne DOLIVET, Pascaline HAMON, Fabienne LAMBROUIN, Nadine LECONTE, Pascal LECOUILLARD, Arlette LEDUC

Engineers : Gilles GARRIC, Emeline GOUSSÉ, Fanny GUYOMARC’H, Mélanie MUNCH, Florence ROUSSEAU, Gaëlle TANGUY, Anny VIVAS-ABRIL

Scientists : Ghazi BEN MESSAOUD, Saïd BOUHALLAB, Thomas CROGUENNEC, Juliane FLOURY, Geneviève GÉSAN-GUIZIOU, Romain JEANTET, Luca LANOTTE, Valérie LECHEVALIER, Jeehyun LEE, Cécile LE FLOCH-FOUÉRÉ, Maksym LOGINOV, Stéphane PEZENNEC

Our PhD and post-doctoral students

Our projects

VEG&LAIT: The VEG&LAIT project aims to co-construct a mini-sector of mixed desserts based on milk and legumes, produced and processed in local food networks to reconcile autonomy, taste and nutritional qualities, environmental preservation and maintaining a close link with consumers. It started in March 2024 and will go on for 5 years, supported by the ANR-23-PLEG-0006 grant from the Agence Nationale de la Recherche as part of the France 2030 investment plan. Five INRAE units are involved (Agronomy, CSGA, ETTIS, SECALIM and STLO) with Invitation à la Ferme, Terres Inovia and Valorex, and the support of the LEGGO Association.

DIMEMPRO (2022-2025): Sizing strategy for optimising membrane process design. DIMEMPRO is a project funded by CARNOT QUALIMENT. It aims to develop a reasoned sizing methodology for membrane operations with a view to optimising the multi-criteria design of processes in the dairy sector.

FLait: Modelling the transmission of serum proteins during microfiltration of skimmed milk - Thesis co-funded by the INRAE-TRANSFORM department and the Brittany Region

TEX'AS: By what mechanisms do whey protein aggregates affect the coagulation properties of milk? This project studies the role of protein aggregates on the characteristics of milk gels and on gelling mechanisms. Erik Juste's PhD. Funding: CIFRE

Modification date: 09 April 2026 | Publication date: 25 October 2022 | By: stlo