Paris-Saclay Food and Bioproduct Engineering (SayFood)

Laboratory presentation

SayFood - Food and Bioproduct Engineering is a research unit newly created by INRAE and AgroParisTech. This unit, which houses 150 employees, will be located (from 2022) in the research and innovation ecosystem of the Saclay plateau (Ile de France). Sayfood's mission is to acquire new scientific knowledge and to propose new approaches in product and process engineering, applied to bioresources. Thus, the unit aims to contribute to the development of new sustainable food systems by working in interdisciplinarity on the 'design-consumption' continuum. To conduct its research, Sayfood draws on a set of disciplines covering food science, microbiology, process engineering and consumer science.

The 11 latest publications

Title Authors Publication date Source
Continuous–discrete time observers for homogeneous nonlinear systems with sampled-data outputs Emmanuel Bernuau 05/01/23 Automatica
Water reuse in the food processing industries: A review on pressure-driven membrane processes as reconditioning treatments Wafa Guiga 05/01/23 Journal of Food Engineering
Integrated chemical safety assessment of food contact articles Sandra Domenek, Olivier Vitrac 04/01/23 Cahiers de Nutrition et de Dietetique
A pragmatic authenticity assessment of lemon (Citrus limon [L.] Burm.f.) juices by its profile of coumarins, psoralens, and polymethoxyflavones Katy Dinis, Valérie Camel 04/01/23 Food Control
Study of the persistence and dynamics of recombinant mCherry-producing Yarrowia lipolytica strains in the mouse intestine using fluorescence imaging Catherine Madzak 03/01/23 Microbial Biotechnology
Replacement of animal proteins in food: How to take advantage of nutritional and gelling properties of alternative protein sources Charlotte Floret, Anne Flore Monnet, Camille Michon 01/01/23 Critical Reviews in Food Science and Nutrition
A macroscopic Washburn approach of liquid imbibition in wood derived from X-ray tomography observations Giana Almeida 12/01/22 Scientific Reports
Molecular approaches to uncover phage-lactic acid bacteria interactions in a model community simulating fermented beverages Christophe Monnet 10/01/22 Food Microbiology
Preliminary authentication of apple juices using untargeted UHPLC-HRMS analysis combined to chemometrics Katy Dinis, Valérie Camel 09/01/22 Food Control
Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties Svenja Krause, Eugenia Ayebea Asamoah, D. Huc, Gabrielle Moulin, Barbara Rega, Catherine Bonazzi 08/30/22 Food Chemistry
Identification and quantification of key phytochemicals in peas – Linking compounds with sensory attributes Audrey Cosson, A. Danel, Pascale Lieben, Anne Saint-Eve 08/15/22 Food Chemistry

Number of publications of the laboratory by scientific field (2016-2021)

Every paper can be classified in one or more scientific fields. The figure below shows the lab's number of publications in each scientific field, according to the ASJC classification (Elsevier)