Research laboratories

Milk and eggs are universal foods. They share an exceptional richness - high value nutritional proteins, lipids, minerals, vitamins and glycans - which is far from having been fully explored. From their direct consumption to the multiple technological processes applied today, these two primary materials bear excellent witness to human creativity in diet diversification and in the development of fractionation processes, leading to new applications for the isolated molecules. Initially designed to nourish, milk and egg components have become infinite sources for innovation. The 'Science and Technology of Milk and Eggs' research unit (STLO) takes part in this adventure, with passion.

Our missions:

• Develop public research expertise on the components of milk and eggs by exploring their structure, functionalities, digestibility, in their native state or after a myriad of various processes.
• Increase the quality and safety of fermented dairy products and ovoproducts: investigate the in situ expression of bacteria and explore their biodiversity.
• Train students, masters or PhD students and contribute to their future recruitment in academic or private food research centres.
• Benefit society and industry with new scientific advances through diverse partnerships.