The KONSTANT project aims to create new combinations of starch, hydrocolloid and polyunsaturated fatty acids to enable the development of products with high nutritional value for people suffering from dysphagia.

The FerAll project aims to reduce the allergenicity of wheat and soybean proteins during fermentation by lactic acid bacteria isolated from fermented food products. It is funded under the RFI Food for Tomorrow/Cap Aliment programme.

Membrane filtration applied to the fractionation of microalgae: towards the development of a clean, sober and gentle process to enhance biomolecules of nutritional, pharmaceutical or cosmetic interest by reducing membrane fouling.

This project aims to develop gels for 3D printing from modified starches with specifically adapted rheological properties. It is funded by the RFI Food for Tomorrow (Cap Aliment).

The MoFooSa project aims to model the interactions between food and saliva during the oral digestion process to develop cereal products of different textures enriched with vegetable proteins.

TOX-MODEL is a project funded under the INRA meta-programme "Meta-omics of Microbial Ecosystems (MEM)". It focuses on the still under-explored field of intestinal nanotoxicology through functional understanding, using mathematical modelling, of the intestinal ecosystem exposed to nanosilver.

FLEXIBI is an ERA-NET project that aims to develop a decision support tool dedicated to the implementation of flexible "small-scale" biorefineries using agricultural and industrial waste from urban and peri-urban areas.

The FLOWER project was selected by the European cross-border cooperation programme Interreg VA France (Channel) England, financed by the European Regional Development Fund (ERDF).

The PREMIUM project is funded by Marie Skłodowska-Curie Research and Innovation Staff Exchange (MSCA-RISE). Its objective is to develop new strategies for the long-term preservation of lactic acid bacteria through the use of oligosaccharides from biomass and processes with low environmental impact.

The project aims to develop functional vegetable protein ingredients and the achievement of a proof of concept through the manufacture of fermented desserts for human consumption.