UMR 782 - Food Process Engineering and Microbiology (GMPA)

The GMPA UMR focuses on the engineering of transformations of agricultural, food and biological products. It works on control of the physical and biological processes governing transformations, from bioprocesses to humans (digestion), with the aim of delivering knowledge and tools for the development of high-quality bioproducts (sensorial, nutritional, sanitary and environmental). Its activities cover the microbial ecosystems of cheeses, and alimentary fermentation, fractionation and stabilization processes. They extend to automated bioprocesses, through the development of prototype tools for the measurement, modeling and integration of knowledge. Systematic analyses of the mechanisms of food degradation in the mouth and digestive system are an integral part of the transformation operations studied.

Unit website : https://www6.versailles-grignon.inra.fr/gmpa

Key figures :

Number of permanent staff in the unit: 52

Doctoral school(s)
DS 581 - Agriculture, food, biology, environment, health
Website : http://www.agroparistech.fr/abies/
Co-accredited institutions : Agreenium, Université Paris-Saclay, Université Paris-Est, Université de Reims Champagne-Ardenne
Head : Alexandre PÉRY
Research teams
  • Analysis of the orientations of metabolism in microorganisms, the elimination of inhibitory metabolites, and the stability of functions.
  • Use of pertinent physiological state markers, studies in situand in dynamic conditions (spectroscopy, imaging) during ferment stabilization procedures, for example.
  • Coupling of the production of molecules biosourced by bioconversion and their extraction (with the Chair of AgroBiotechnologies Industrielles).
  • Development of appropriate methods for controlling and optimizing the system by taking environmental impact into account.
  • Acquisition of new knowledge about microbial dynamics and diversity.
  • Study of the expression of functions of technological interest by bacteria and yeasts used in maturation processes.
  • Functional studies of the complex microbial communities of fermented foods (of animal or plant origin), through -omics approaches (e.g. metagenomics, metatranscriptomics, metabolomics, volatilomics).
  • Understanding the adaptation of maturation microorganisms to their environment: studies in silico (e.g. comparative genomic analysis), and in vivo (e.g. in realistic maturation conditions).
  • Understanding the mechanisms by which foods are broken down in the mouth (buccal and pharyngeal phases) and the upper part of the digestive tract (gastroduodenal phase), and characterization of their properties (composition, rheology, mechanical properties, structure).
  • Development of processes for modeling the kinetics of target compound release (sensorial stimuli and nutrients).
  • Studies of the construction of in silico models to represent the dynamics of complex food and biological systems.
  • Control of the overall behavior of a process by reducing its uncertainty.
  • Development of integrated mathematical/computing approaches.
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Updated date: 28/05/2018

Supervisory bodies

Unit Manager

Pascal BONNARME

Location

Region : Île-de-France (Grignon)
University site : Université Paris-Saclay
Address :
UMR 782 GMPA - Site de GRIGNON - Bâtiment CBAI -78850 Thiverval-Grignon