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SCIENTIFIC MODULE 1: CHARACTERIZATION OF THE INTERACTION OF THE PLANT WITH ITS ENVIRONMENT

Responsibles: Philippe REIGNAULT & Patrice HALAMA
Participants: Charles Viollette Institute (ULille, ISA / Yncréa), UGSF (ULille, CNRS), UCEIV (ULCO)


This action of research is located upstream of the transformation. Its overall objective is to participate in production of quality crops for their exploitation in the field of human and animal alimentation purposes, without or after processing. The work will aim to study the adaptive responses of cultivated plants to emerging environmental constraints (abiotic and biotic stress) and the impact of these responses on the quality of production. Different levels of analysis will be looked at: the plant, interactions and the populations. The adaptive responses of plants grown in the region and the corresponding mechanisms will be studied in the context of tolerance and resistance to cold and soil pollutants (abiotic stress) and pathogens (biotic stress) and symbiotic. The adaptive potential of the corresponding populations will also be studied. This action will be supported in particular in the framework of our collaborations with public industrial actors and regional leaders in their sector (Arvalis-Institut du végétal, AgroLevures SA, Florimond-Desprez, Bonduelle, Finaler (Leroux group)).

Tasks:
Task 1.1: Cold adaptation
Task 1.2: Characterization of populations of fungal bio-aggressors
Task 1.3: Reconstitution of the appearance of starch metabolism in the green line
Task 1.4: Mycorrhizae and adaptation to telluric pollution
 

SCIENTIFIC MODULE 2: BIOLOGICAL ACTIVITIES OF BIOMOLECULES OF BIOPOLYMERS, ENZYMES FROM PLANTS AND / OR MICROORGANISMS

Responsibles: Jean-Louis HILBERT, Rozenn RAVALLEC & Christophe D'HULST
Participants: Charles Viollette Institute (ULille, ISA), UCEIV (ULCO); UGSF (CNRS-ULille)


The plant and microbial world are remarkable sources of biologically active molecules that are susceptible of being exploited to improve the quality of crops or food products. In this workpackage, we will focus on the identification of peptides derived from the hydrolysis of agro-food proteins or the non-ribosomal synthesis potential of microorganisms and secondary metabolites of plant origin, to the study of their mode of biosynthesis or acquiring and their properties in relation with the food production chain:
- (i) molecules with resistance inducing activities (elicitation and potentiation of defenses) for the protection of crops;
- (ii) molecules with antimicrobial activities, especially for the preservation of food;
- (iii) molecules and metabolites exploitable in functional foods.
Various industrial public actors will be privileged partners for this WP: Florimond-Desprez, Bonduelle, Finaler (Leroux group), Sethness-Roquette, Deinobiotics, Lipofabrik (Start-up of the Viollette Institute).


Tasks:
Task 2.1: Impact of genotype and environment on secondary metabolism
Task 2.2: Production of plant metabolites of interest
Task 2.3: Properties and functionality of metabolites
Task 2.4: Obtaining and characterizing active peptides from agro-food co-products
 

SCIENTIFIC MODULE 3: INTENSIFICATION OF ECO-PROCESSES FOR EXTRACTION, FRACTIONMENT AND PURIFICATION FOR BIO-VALORISATION

Responsibles: Pascal DHULSTER, Didier LECOUTURIER and Krasimir DIMITROV
Participants: Charles Viollette Institute (ULille, ISA / Yncréa), ICAM and UMET (INRA)


This action is set in a general context aiming to change food processes and bioprocesses as well as their exploitation with as an objective a sustainable development. Energy, water consumption and waste treatment items are often the largest items of expenditure in agri-food processing industries. Energy issues are often discussed, but the fundamental questioning of the used processes is weak. When will the next major innovation lead to more environmentally friendly processes? How to consume less energy and limit the use and treatment of water? In addition, waste or by-products of the food industry are one of the main deposits of organic co-products for recovery channels. For example, valuing all fishery products would help preserve fisheries resources, extract and valorize plant protein co-products from the biofuel sector would improve its eco-design and profitability. The tracks are numerous, but insufficiently worked out. A first target is the use of by-products for food applications. It is therefore a question of limiting the environmental footprint of food processes and of developing the applications, methods and processes allowing the valorization of co-products and by-products resulting from the transformation. A second approach is the intensification of bioprocesses, which consists of developing, coupling and integrating separation processes with bioreactors that allow efficient eco-extraction and very selective purification of the biomolecules of interest, while maintaining good productivity.
This action will be carried out in close collaboration with leading regional manufacturers in the production sector for active ingredients (Roquette, Lesaffre, Ingredia) and will allow us to work closely with the Purifunction platform to create a joint laboratory.


Tasks:
Task 3.1: The development of new clean processes for obtaining new products
Task 3.2: Intensification of the production of biomolecules of interest in bioreactors
 

SCIENTIFIC MODULE 4: FOOD SAFETY QUALITY AND EQUIPMENT HYGIENE

Responsibles: Djamel DRIDER, Romdhane KAROUI & Guillaume DELAPLACE
Participants: Charles Viollette Institute (ULille, U d'Artois), UMET (INRA)


Knowledge of chemical and biological hazards and relationships between structure-quality are both economically and socially important issues. The consumer is more and more demanding with regard to the quality of the food he consumes. He is not only expecting a product to be good and healthy and provides him with nutrients, but he is increasingly wondering about: (i) the nature and provenance of the raw materials; and the conditions under which the product has been produced; (ii) the geographical origin of the product; and (iii) the natural character of the product since it is one of the decisive factors for purchase by the consumer who does not want artificial or genetically modified ingredients. In this context, only an approach based on multidisciplinary skills closely associating knowledge of the chemical and biological hazards of food and mastering innovative methods of characterization of food quality would meet the requirements of a society that is changing. In this workpackage, the spectrum of foods we plan to study is very broad because it goes from the raw material to processed products of animal and vegetable origin. The research objectives are: (i) to develop innovative methods for determining the quality, authenticity and naturalness of food and its perception by consumers in relation to their food choices; (ii) determine the relationships between the organization of food matrices and their sensory, textural and nutritional properties; and (iii) provide the population, the public authorities and, above all, the agro-food industries with reliable methods for characterizing the safety and quality of food in real time. Our approach is supported by our collaborations with the ADRIANOR center and the technological platforms (PFI Nouvelles Vagues), one of whose main missions is to advise and assist SMEs and VSEs established in the Nord-Pas-de-Calais region, but also with industrialists from the region (Bonduelle, Ingredi, Lesaffre, McCain, Roquette, Tate & Lyle, ...).


Tasks:
Task 4.1: Development of methods and concepts for food safety
Task 4.2: Characterization of food quality - relation with structure and development of innovative methods
Task 4.3: Role of composition and history of fouling entities on their responsiveness to surface deposition and adhesion
Task 4.4: Characterization of dynamic interfaces to materials
 

SCIENTIFIC MODULES 5 AND 6: MANAGEMENT AND COMMUNICATION

Person in charge: Philippe JACQUES
Participants: all


Three types of coucils will be put in place to monitor the ALIBIOTECH project:
- a management council consisting of a representative of each WP. This council will meet every three months to ensure the financial management of the project.
- a scientific council consisting of all WP managers. This council will meet every 6 months and will keep record of the scientific progress of the project and potential partnerships.
- a valorisation council consisting of the members of the extended scientific council to representatives of the regional valorization structures. This council will meet every year or at the request of a partner to keep record of the results.