Contributions aux enjeux des transitions dans les domaines des produits et matériaux durables

Sustainable food systems are essential to ensure food security and healthy diets for future generations. To make the transition to sustainability, many activities in the food system need to be transformed through systemic thinking skills involving diverse knowledge, bio-resources, materials and processes. My research projects have focused on a central question that aims to provide practical tools and knowledge to contribute to this transition, through (i) eco-designing of sustainable processes for thermal treatment of heat-sensitive and fouling liquids; (ii) developing of life cycle assessment (LCA) methodologies for agro-industrial systems, through the inclusion of microbiological risk and microplastics, LCA coupling with techno-economic analysis, and multi-criteria sustainability analysis; (iii) studying the sustainability and acceptability of alternative proteins, especially for insect-based foods and meat analogs; (iii) exploring ways to valorise by-products and local bioresources for a circular economy; and (iv) developing biodegradable antimicrobial materials based on nanoemulsions and microcapsules for food biopreservation to reduce plastic and food losses throughout the value chain. Other challenges that I will seek to address in the rest of my scientific career are the identification of synergies and combinations for new antimicrobial materials, such as biomimetic assemblies of nanostructured elements combined with biobased antimicrobial agents from abundant agro-industrial by-products.