Plant Protein Quality: How to compromise between nutrition and food processing in compliance with environmental constraints
The Spring School explores how to balance plant protein nutritional quality, food processing constraints and environmental considerations.
The program combines scientific lectures, technological insights, case studies and discussions.
Key activities include:
• Introduction to objectives, organization and group work
• Scientific lectures on nutrition, food technology, biotechnology, and sustainability
• Case studies on pulse processing and by-product valorization
• Practical exercises on product classification
• Strategic discussions on future food systems
• Campus visit and networking events
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Du 13 avr. 2026 au 17 avr. 2026
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09:00 - 17:00
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École d'été
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Sorbonne Université, Campus Jussieu
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Meriem Benmessaoud
Themes
1. Nutrition & Plant Protein Quality
- Benefits and drawbacks of plant-based diets
- Mechanistic insights into healthy foods
- International and European criteria for protein quality
- General understanding vs scientific nutrition
- Ultraprocessing & nutritional value
2. Food Processing, Functional Properties & Biotechnology
- Impact of food processing on nutritional quality
- Seed proteins for processing, functionality, and quality
- Molecular and functional properties of plant proteins
- Meat substitutes: technologies, challenges, industrial perspectives
- Pulse processing (case study & virtual visit)
- Biotechnological approaches to reconcile nutrition and processing
- Valorization of agro-industrial by-products
3. Innovation, Sustainability & Food System Futures
- Food innovation and commercialization challenges
- Classification of food products (hands-on exercise)
- Feeding the world in 2050 / Successful protein transition
- AI for food systems
Intervenants et fonction : Patrizia Riso, Hanne Frøkiær, Daniel Tomé, Pasquale Ferranti, Poul Jensen, Alessio Scarafoni, Alessandra Marti, Stefania Iametti, Olga Davidenko, Hayat Bouteau, Salomé Falise, Company representatives, Séverine Brunet, Pierre-Marie Aubert, Nicolas Bensidhoum, Quentin Godereaux
Etablissements partenaires : Université Paris-Saclay, University of Copenhagen, AgroParisTech, Università Degli Studi Di Milano,