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 20 latest publications

Title Authors Publication date Source
Monitoring of cellulose-rich biowaste co-digestion with 3D fluorescence spectroscopy and mass spectrometry-based metabolomics Olivier Chapleur, Angéline Guenne, Francesc Puig-Castellví 02/01/24 Chemosphere
Constrained viscous sintering of melting grains Marco Ramaioli 01/15/24 Powder Technology
Improving the Understanding of Chemistry by Using the Right Words: Why Is Talking about Compounds so Messy? Hervé This 01/09/24 Journal of Chemical Education
Development of extrusion blown films of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) blends for flexible packaging Benjamin Le Delliou, Olivier Vitrac, Anir Benihya, Sandra Domenek 01/01/24 Journal of Applied Polymer Science
Using nutritional functional units provides a nuanced view of the environmental performance of food products within the same category Adeline Cortesi, Gwenola Yannou-Le Bris, Caroline Pénicaud 01/01/24 International Journal of Life Cycle Assessment
Co-stabilization mechanisms of solid particles and soluble compounds in hybrid Pickering emulsions stabilized by unrefined apple pomace powder Charlotte Hollestelle, Camille Michon, D. Huc 01/01/24 Food Hydrocolloids
Effect of salivary fluid characteristics on the physical features of in vitro bread bolus: From the absence of saliva to artificially simulated hypersalivation Alejandro Ávila-Sierra, Marco Ramaioli 01/01/24 Food Research International
Potential of polysaccharides for food packaging applications. Part 1/2: An experimental review of the functional properties of polysaccharide coatings Sandra Domenek 11/01/23 Food Hydrocolloids
Modelling mastication and aroma release from white rice during food oral processing Anne Saint-Eve, Ioan Cristian Trelea 11/01/23 Journal of Food Engineering
Untargeted metabolomics-based approach using UHPLC-HRMS to authenticate carrots (Daucus carota L.) based on geographical origin and production mode Katy Dinis, Valérie Camel 10/15/23 Food Chemistry
Dynamic light scattering for the determination of linoleic acid critical micelle concentration. Effect of pH, ionic strength, and ethanol Laure Degrand, Rebeca Garcia, Wafa Guiga 10/15/23 Journal of Molecular Liquids
Pipecolate and Taurine are Rat Urinary Biomarkers for Lysine and Threonine Deficiencies Douglas N. Rutledge 09/01/23 Journal of Nutrition
Changes in Bacterial Community Structure Across the Different Life Stages of Black Soldier Fly (Hermetia illucens) Vincent Hervé 08/01/23 Microbial Ecology
3D printing to modulate the texture of starch-based food Yurixy Bugarin-Castillo, P. Rando, M. Clabaux, Gabrielle Moulin, Marco Ramaioli 08/01/23 Journal of Food Engineering
Resilient high oxygen barrier multilayer films of nanocellulose and polylactide Manon Guivier, Giana Almeida, Sandra Domenek, Chloé Chevigny 07/15/23 Carbohydrate Polymers
A tutorial on the analysis of multifactorial designs from one or more data sources using AComDim Douglas N. Rutledge 07/01/23 Journal of Chemometrics
Film-blown blends of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) by compatibilization with poly(butylene-co-succinate-co-adipate) with a free radical initiator Benjamin Le Delliou, Olivier Vitrac, Anir Benihya, Sandra Domenek 07/01/23 Polymer Testing
Abundance, perceptions and utilizations of termite mounds in Cambodia Vincent Hervé 07/01/23 Soil Use and Management
Data on the Life Cycle Assessment of pizzas cooked and consumed at home taking into account the variability of consumer practices Adeline Cortesi, Marine Colpaert, Anne Saint-Eve, Bastien Maurice, Gwenola Yannou-Le Bris, Caroline Pénicaud 06/01/23 Data in Brief
Life cycle inventory and life cycle impact assessment datasets of PDO Feta production in Stymfalia region, Greece Samuel Le Féon, Gwenola Yannou-Le Bris, Caroline Pénicaud 06/01/23 Data in Brief

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)