News

Period
article

09 July 2025

By: Delphine Achour

Development of digital twin for contact cooking of minced meat

Application deadline: 15 July 2025
article

04 July 2025

By: Communication Université Paris-Saclay

Fermented products: the promise of healthie, more sustainable food?

Fermented products such as cheese, bread and wine are the result of centuries-old know-how that mankind has enjoyed for millennia. Regarded as a lever for healthier, more sustainable food, fermentation is now attracting renewed interest from scientists, including researchers at Université Paris-Saclay, who are working to gain more insight into the composition of these products and their underlying biochemistry, their impact on human health and the environment, and the sensory perception of their future consumers.
article

30 May 2025

By: Delphine Achour

Marie CAFIERO

Subject to the acceptance by the reviewers defense* is scheduled for May 22, 2025, at 1:30 PM, building C1.0.06, Agro Paris-Saclay Campus, 22 Place de l'Agronomie, 91123 Palaiseau.
article

24 April 2025

By: Delphine Achour

Julia CANTUTI GENDRE

Subject to the acceptance by the reviewers defense is scheduled for May 15, 2025, at 2:15 PM, Building C1.0.06, Agro Paris-Saclay Campus, 22 Place de l’Agronomie, 91120 Palaiseau