Research projects

Collaboration with WM Weather Measures - SCALIAN DS - Sant'Anna School of advanced Studies (Pise, Italie) - Centre de Recherche Inria Bordeaux - Sud-Ouest

BioCyPlast - Biotic and abiotic factors of biodegradable plastic degradation in biowaste valorisation systems: understanding as a first step to eco-design

OPAALE is a partner of the European project FLAT BREAD MINE: Flat Bread of Mediterranean area; INnovation & Emerging process & technology, funded as part of the PRIMA SECTION 1 Call (IA) Valorizing the health benefits of Traditional Mediterranean food products). This project is coordinated by Patricia Le Bail - BIA Unit-ISD team, the project brings together 10 academic partners (1) and 8 industrial partners (2). It is based on the exploration of new technologies, process innovation and reformulations to develop healthy flatbread for consumers in the Mediterranean region.

P4Y, funded by the European Interreg NWE programme, takes up the Phosphorus challenge (P). It focuses on the recovery of P from wastewater. P is a necessary element for all living organisms. Although it is a limited resource, it is largely wasted today. There is an urgent need to recycle P.

The APIVALE project is built on the basis on the principles of agroecology and industrial ecology - two scientific disciplines which are inspired by the functioning of ecological processes

Collaboration IFCPAR - Franco-Indian Center for the Promotion of Advanced Research

Petrosourced plastic food packaging is one of the most difficult items to sort and recycle in household waste. Soiled and damaged, they end up being incinerated or landfilled, where they generate micro- and nano-plastics that represent a major long-term environmental and health risk.

Collaboration with UMR STLO, Rennes, France Postdoctoral project co-funded by Europe (Marie-Sklodowska-Curie) and Brittany region

European project MECASTARCH - The MECASTARCH project (2021-2023) aims at studying the softening conditions of starch granules upon heating under limited hydration as that encountered in bread dough made with wheat flour or blends of flour.