✔️ AXIS DESCRIPTION and SPECIFIC IMPLICATIONS:

➡️ The actors of the “Food” pole mainly intervene with the agri-food industries and equipment manufacturers, particularly in heavy analytical equipment.

➡️ For example, it can be mentioned that some high-tech equipment suppliers regularly involve the experts from the CALIS platforms to disseminate the latest methodological advances to their users.

➡️ The technological platforms transfer the most recent technological route developments as part of scientific animation days organized by the Carnot Qualiment or the competitiveness clusters of the sector.

➡️ Finally, all the actors of CALIS are very present internationally with regular participation in the major international congresses of the field and the regular organization of national and international congresses. In particular, the involvement of the CALIS entities in the International Research Network (2RI) INFOGEST on digestion and the health properties of food, a network coordinated by INRAE and which brings together 150 research institutes in 45 countries around the world, can be highlighted.

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✔️ The services offered by the Food Pole of the CALIS infrastructure:

➡️ Development of new technological routes for sustainable food chains.

➡️ Design and production of food matrices under highly controlled conditions. The matrices produced can be used as part of clinical research protocols (nutrition pole), subject to ad hoc certification.

➡️ Structural analysis (characterization and composition) of raw materials and food, at different scales, apprehending and integrating the multiple levels of interaction, organization and architecture in these complex systems.

➡️ Understanding of the structural modifications that take place during the transformation trajectories of the products.

➡️ Analysis of the deconstruction of food along the digestive tract. The digestion platforms will offer a service to determine certain nutritional properties of food (digestibility, bioavailability) and for more fundamental research on the mechanisms of food deconstruction in the digestive tract, the survival of bacteria or bioactive compounds in the digestive tract.

➡️ Characterization of the sensory properties of food and their perception by the human subject.

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✔️ The FOOD pole brings together multi-scale characterization platforms and a food and raw food materials transformation platform

▶️ Two technological platforms: the Milk platform (PFL) and the PLANET platform

▶️ Four structural characterization platforms grouped within the PROBE research infrastructure (labelled by INRAE):

• AgroResonance
• Polyphenols
• Chemosens
• BIBS

▶️ A technical platform for simulating the in vitro Digestion environment (DIGEST-IV)