AgreenSkills session, year: 2nd session, 2013
Receiving laboratory: Food and Bioscience, Sustainable Food Production Team, SP- Technical Research Institute of Sweden, Göteborg
Country of origin : France
Towards an enhanced incorporation of the environmental dimension in food process engineering
To improve food systems sustainability, it is essential to master the transformation of raw materials to final products ensuring their quality for minimal economic, environmental and social costs. It has clearly been highlighted that food transformation processes need environmental improvement. My fellowship aims at quantifying environmental impacts of processes as a function of operating conditions to better understand the relations between product, process and environment. Such analysis will allow the identification of actions in term of process operating conditions or re-conception. It will also contribute to complete available data and to solve methodological issues for further development of eco-efficient processes.
My training as a chemical engineer (ENSIACET, Toulouse) was located at the chemistry / biochemistry / chemical engineering interface. This multidisciplinary training was relevant to deal with the transformation of agricultural resources which are particularly complex reactive systems, with reactions closely related to the mass and energy transfer phenomena in the processing operations. My subsequent doctoral (UMR IATE, University Montpellier 2) and post-doctoral (UMR QUALISUD, Montpellier and UMR GENIAL, Massy) research in food science enabled me to develop modeling of mass and energy transfer coupled to chemical reactions in food.
Since my recruitment (September 2010) as research scientist in UMR GMPA (Thiverval-Grignon), my research project deals with the development of sustainable systems for the stabilization of bioproductsthrough an approach going from gene to process. My skills in process engineering, biochemistry and modeling, along with my ability to carry on multidisciplinary projects were crucial for my recruitment. The last years, most of my time was devoted to the study of micro-organisms responses to stress induced by stabilization process. I also begun some work in relation with environmental impact assessment of these processes, and I gathered information on the system and data for deep analysis. The fellowship supported by AgreenSkills aims at improving my skills in environmental assessment.This will thus be very beneficial for the advances of this part of my project.
My long-term objective would be to go further into the issue of the sustainability of food systems, including also economic and social dimensions.
H.Velly, M. Bouix, S. Passot, C. Pénicaud, H. Beinsteiner, S. Ghorbal & F. Fonseca. 2015. Cyclopropanation of unsaturated fatty acids and membrane rigidification improve the freeze-drying resistance of Lactococcus lactis subsp. lactis TOMSC161. Applied Microbiology and Biotechnology, 99(2):907–918.
C.Pénicaud, S. Landaud, F. Jamme, P. Talbot, M. Bouix, S. Ghorbal & F. Fonseca. 2014. Physiological and biochemical responses of Yarrowia lipolytica to dehydration induced by air-drying and freezing. PLoS ONE, 9(10): e111138.
N. Achir, C. Pénicaud, A. Bechoff, M. Dornier & C. Dhuique-Mayer. 2014. Use of multi-response modelling to investigate mechanisms of β-carotene degradation in dried orange fleshed sweet potato during storage: from carotenoids to aroma compounds.Food and Bioprocess Technologies, 7(6):1656–1669.
J. Gautier, S. Passot, C. Pénicaud, H. Guillemin, S. Cenard, P. Lieben & F. Fonseca. 2013. A low membrane lipid phase transition temperature is associated to a high cryotolerance of Lactobacillus delbrueckii subsp. bulgaricus CFL1. Journal of Dairy Science, 96(9):5591–5602.
C. Pénicaud, S. Peyron, N. Gontard & V. Guillard. 2012. Oxygen quantification and application to oxygen transfer evaluation in food.Food Reviews International, 28(2):113–145.
C. Pénicaud, P. Bohuon, S. Peyron, N. Gontard & V. Guillard. 2012. Influence of the experimental errors and their propagation on the accuracy of identified kinetics parameters: oxygen and temperature effects on ascorbic acid oxidation during storage. Industrial & Engineering Chemistry Research, 51(3):1131–1142.
N. Achir, C. Pénicaud, S. Avallone & P. Bohuon. 2011. Insights into β-carotene thermal degradation in oils with multiresponse modeling.Journal of the American Oil Chemists’ Society,88(12):2035–2045.
C. Pénicaud, N. Achir, P. Bohuon, C. Dhuique-Mayer, S. Avallone & M. Dornier. 2011. Degradation of β-carotene during fruits and vegetables processing: reaction mechanisms and kinetics aspects.Fruits, 66(6):417–440.
C. Pénicaud, B. Broyart, S. Peyron, N. Gontard & V. Guillard. 2011. Mechanistic model to couple oxygen transfer with ascorbic acid oxidation kinetics in model solid food.Journal of Food Engineering, 104(1):96–104.
C. Pénicaud, S. Guilbert, S. Peyron, N. Gontard & V. Guillard. 2010. Oxygen transfer in foods using oxygen luminescence sensors: influence of oxygen partial pressure and food nature and composition.Food Chemistry, 123(4):1275–1281.
C. Pénicaud, S. Peyron, P. Bohuon, N. Gontard & V. Guillard. 2010. Ascorbic acid in food: development of a rapid analysis technique and application to diffusivity determination.Food Research International, 43(3):838–847.
Scientific popularisation award
C. Pénicaud. Kezako ? Un gel d’agar sur cristal de quartz ! 2007. Fête de la Science – Kezako, concours d’images scientifiques esthétiques et/ou insolites, 2nd price (Montpellier, 14/10/07).