News

Period
article

28 November 2025

By: Ying Yan

Mustard bran’s second life: selective recovery of natural compounds

Scientists from SayFood and URD ABI and their partners are giving new life to mustard bran, a by-product of food processing. They use advanced separation techniques to selectively recover sinapic acid, a compound with multiple biological properties. Based on technical and environmental performances, their results are guiding for a more efficient and greener way to produce bio-based sinapic acid.
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27 November 2025

By: Delphine Achour

Soha Farah

The defense is scheduled for December 18, 2025 at 2:00 PM, Amphitheater B1.01, Agro Paris-Saclay Campus, 22 Place de l'Agronomie, 91123 Palaiseau, France.
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10 October 2025

By: Delphine Achour

Study of the reactive transfer of a bio-based acid in milli/microfluidics

Application deadline: November 21, 2025.
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07 October 2025

By: Delphine Achour

Ying YAN

The defense is scheduled for October 16, 2025 at 2:00 PM, Room C2.0.37, Agro Paris-Saclay Campus, 22 Place de l'Agronomie, 91123 Palaiseau, France.
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30 September 2025

By: Delphine Achour

Sarah DOMINGIE

The defense is scheduled for Wednesday, October 1st, 2025 at 2:00 PM, Room A106, Campus Gérard Pélisson, Institut Lyfe, 27 Chemin du Trouillat, 69130 Écully, France
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23 October 2025

By: Delphine Achour

Development of a Multi-Objective Decision-Support Framework for Sustainable Packaging Design: From Material Fabrication to End-of-Life Scenarios

Application deadline: 31 October 2025 - PhD Position filled
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21 August 2025

By: Delphine Achour

Modeling Continuous Ice Cream Freezing

Application deadline: 20 September 2025
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09 July 2025

By: Delphine Achour

Development of digital twin for contact cooking of minced meat

Application deadline: 15 July 2025
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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.
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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.
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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