Research fields

Photo : ©Eric Le Roux/Communication/UCBL
The research activities gather 25 persons, including 13 permanent staff members.

 BioDyMIA research scope is focused on the biopreservation of food in a broad meaning including the control of unwanted microorganisms by other ones such as bioprotective lactic acid bacteria (LAB) and by antimicrobial biomolecules (e. g. antimicrobial proteins or their fragments, bacteriocins, plant phenolics). Antimicrobial agents (biomolecules or metabolites produced in situ by lactic acid bacteria (LAB)) are generally used to prevent unwanted (pathogenic and/or spoilage) bacteria growth during food storage. Both safety and quality of the food product are susceptible to be enhanced or its shelf life extended.

BioDyMIA's research activities focus on various complementary research axes:

• Identification and characterization of food biopreservation agents (natural extracts and antimicrobial molecules, bioprotective bacteria, etc.)

• Study of the factors conditioning the effectiveness of these bioconservative agents (interactions with food constituents, temperature, food packaging atmosphere, etc.)

• Development of innovative approaches combining biopreservation agents with (bio) polymers for the design of active systems for food preservation (antimicrobial particles, edible coatings or food packaging materials, packaging allowing the modulation of the gaseous composition of packaging systems depending on the condition of the food ...)

In accordance with barrier theory, this knowledge is the basis of combined treatments (eg association of the use of bioconservators with refrigeration and packaging in an optimized protective atmosphere) which are particularly promising for the preservation of perishable foods.
This global approach to the food-packaging couple and the hygiene of its production environment is based in particular on the laboratory's achievements in terms of studying the mechanisms of bioprotection of traditional fermented products, control of surface hygiene and more broadly on its knowledge of production and packaging systems for perishable foods.