Annual meeting: 2013
Fields-Topics: P5 Products and Technology
Type of talk: Fellows Speed Presentation
I studied Food Chemistry at the engineering school ONIRIS in Nantes (France), at the Technische Universität München and the University of Nantes. Thus, I both hold a Master’s degree in Food Science and Technology and an Engineering diploma on Food Science. I got my PhD in 2011 on the subject of fatty acid assemblies and their interfacial and foaming properties at Laboratoire Léon Brillouin (CEA Saclay, France) and the Institut National de la Recherche Agronomique (INRA Nantes, France). In 2011, I obtained a staff position at INRA Nantes in the Interfaces and Dispersed System team, continuing my studies on fatty acid assemblies, on responsive foams and liquid interfaces. My research was focused on the development and investigation of responsive assemblies, interfaces and foams from biomolecules. This topic has an interest both from the fundamental point of view, for the formulation and characterization of responsive materials from biomolecules, and from an applied point of view, for the valorization of biomolecules as green surfactants with original properties. Thanks to the AgreenSkills Fellowship, I stayed 6 months to work at the TU Berlin on this topic. Then, in 2015, I joined L’Oréal Company to work in the Physical- Chemistry Department.
Foams are thermodynamically unstable systems. As a practical way to stabilize foams, surfactants are added in the system. A large number of biomolecules from agricultural resources are not currently used while they could be promoted as innovative green surfactants. This is the case of hydroxyl fatty acids that can be extracted from the tegument of vegetables. The aim of the project is to show the interest to use fatty acids from plant origin as green surfactants and to demonstrate how we can obtain smart foams responsive to external stimuli with these biomolecules.
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