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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 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 by Inra (September 2010) as research scientist in UMR GMPA (Thiverval-Grignon), my research project deals with the development of sustainable systems for the stabilization of bioproducts through 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 the understanding of the systems I study. The fellowship supported by AgreenSkills at the Technical Research Institute of Sweden aimed at improving my skills in environmental assessment. It was 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.
C. Pénicaud, V. Monclus, B. Perret, S. Passot, F. Fonseca, 2018. Life cycle assessment of the production of stabilized lactic acid bacteria for the environmentally-friendly preservation of living cells. Journal of Cleaner Production. Doi: 10.1016/j.jclepro.2018.02.191.
C. Aceves, E. Aguera, V. Athès, P. Buche, G. Della Valle, V. Farines, F. Fonseca, V. Guillard, K. Kansou, M. Kristiawan, V. Monclus, J.-R. Mouret, A. Ndiaye, P. Neveu, S.Passot, C. Pénicaud, J.-M. Sablayrolles, J.-M. Salmon, R. Thomopoulos, I. C. Trelea., 2018. The virtual food system. Innovative models and experience feedback in winemaking, cereals chain, packaging technologies and eco-design of starter production. Innovative Food Science and Emerging Technologies. Doi: 10.1016/j. ifset.2017.10.006.
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. Doi: 10.1371/journal.pone.0111138.
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. Doi: 10.1016/j.jfoodeng.2010.11.033.
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).