Winter is Cooking

From Jan­u­ary 29 to Feb­ru­ary 9, 2024, UTC host­ed the Inter­na­tion­al Win­ter School in Food Engi­neer­ing and Nutri­tion, taught in Eng­lish and ded­i­cat­ed to inno­v­a­tive food for­mu­la­tion and nutrition.

Devel­oped as part of the Inno­va­tion, Food, Agrore­sources (IAA) Bio­log­i­cal Engi­neer­ing spe­cial­ty course at UTC, stu­dents from the Nutri­tion, Qual­i­ty and Health master’s degree in Inte­gra­tive Biol­o­gy and Phys­i­ol­o­gy at Sor­bonne Uni­ver­si­ty (SU) and oth­ers from the UTC’s inter­na­tion­al part­ner uni­ver­si­ties were able to take part in the Win­ter School in Food Engi­neer­ing organ­ised at UTC from Jan­u­ary 29 to Feb­ru­ary 9, 2024. The Uni­ver­sité de Tech­nolo­gie de Com­piègne and Sor­bonne Uni­ver­sité had pro­posed the theme «food engi­neer­ing school». On the pro­gramme for the par­tic­i­pants: the lat­est knowl­edge in nutri­tion and the sci­ence of gas­tron­o­my, approached from a the­o­ret­i­cal point of view, but also and, above all, from a prac­ti­cal point of view. It was a high­ly reward­ing expe­ri­ence, and pro­vid­ed new ideas that may one day find their way onto our plates.

Fund­ed by the Alliance Sor­bonne Uni­ver­sité (ASU), this Win­ter School is anoth­er fine exam­ple of an inno­v­a­tive joint project between UTC and Sor­bonne Uni­ver­sité. «Yes, I would remind you that UTC is a mem­ber of the Alliance Sor­bonne Uni­ver­sité (ASU) and that we want to be even more inclu­sive, propos­ing new for­mats and com­bin­ing our skills to offer some­thing inno­v­a­tive to all our stu­dents and part­ners,» says Prof. Claire Rossi, Pres­i­dent and Exec­u­tive Vice-Chan­cel­lor of UTC, respon­si­ble for the inter­na­tion­al win­ter school pro­gramme on food engi­neer­ing and nutri­tion. The school’s theme is ful­ly in line with the SOUND project, «SOr­bonne Uni­ver­si­ty for a New Deal», co-con­struct­ed with Sor­bonne Uni­ver­si­ty and the part­ners of the Sor­bonne Uni­ver­si­ty Alliance. The approach used in this Win­ter School is a com­bi­na­tion of the­o­ret­i­cal cours­es, work­shops and project-based learn­ing. Teams of par­tic­i­pants were able to devel­op an inno­v­a­tive food prod­uct over the course of two weeks, with the aim of pre­sent­ing a pro­to­type at a final “defence” in front of a jury made up of mem­bers of Sor­bonne Uni­ver­sité and UTC. The teams were super­vised by Bio­log­i­cal Engi­neer­ing teach­ers, experts in the field of food sci­ence and food innovation.

An innovative combination of food science, nutrition and French gastronomy

The lat­est trends and knowl­edge in gas­tron­o­my and nutri­tion were cov­ered in the­o­ry and applied in prac­tice to the prepa­ra­tion of famous French dish­es with an added touch of health. «This inter­na­tion­al win­ter school is an orig­i­nal blend of food sci­ence, tech­nol­o­gy and French gas­tron­o­my. The pro­gramme involves learn­ing how to improve the lev­el and nutri­tion­al pro­file of food prod­ucts, by mod­u­lat­ing their com­po­si­tion, tex­tures and cook­ing meth­ods, while retain­ing as much of the flavour and nutri­ents of the orig­i­nal ingre­di­ents as pos­si­ble. The aim of the course is to pro­vide a the­o­ret­i­cal and prac­ti­cal overview of the devel­op­ment of food prod­ucts using a rea­soned for­mu­la­tion approach,» explains Miri­an Kubo, head of the Food and Agrore­sources Inno­va­tion pro­gramme and lec­tur­er-research sci­en­tist at UTC.

Inno­v­a­tive tech­no­log­i­cal solu­tions were pre­sent­ed and applied to pre­pare health­i­er ver­sions of world-famous food spe­cial­i­ties. «The the­o­ret­i­cal part cov­ered the physi­co-chem­i­cal process­es involved in the pro­duc­tion of food prod­ucts, the bio­chem­i­cal, nutri­tion­al and func­tion­al aspects of ingre­di­ents, the var­i­ous tex­tur­is­ing agents and the lat­est inno­va­tions in offer­ing sub­sti­tutes for diets that are too rich in sat­u­rat­ed fats, sug­ars and foods with a high gly­caemic index, among oth­er things. All these con­cepts were put into prac­tice dur­ing the work­shops organ­ised in the after­noon,» she adds. Chef Ludovic Col­part, chef and own­er of the Auberge du Pont restau­rant in Rethon­des, came along to lead a lemon meringue tart work­shop. Par­tic­i­pants were able to dis­cov­er French gas­tron­o­my through the prepa­ra­tion of typ­i­cal sauces, dish­es and desserts, such as “mac­arons”, with an added healthy touch… while apply­ing inno­v­a­tive approach­es to food formulation.

The opinion of Julia Lentin, aged 25, a masters student at Sorbonne University

Julia Lenin spe­cial­is­ing in health and qual­i­ty nutri­tion with a view to becom­ing a health, hygiene and safe­ty qual­i­ty man­ag­er in the agri-food industry.

«What I’ve learnt from this expe­ri­ence is that mak­ing a prod­uct is no easy task. We exper­i­ment­ed a lot dur­ing the prac­ti­cal work on tex­turis­ers, what can be used to replace sug­ar and fat, and I realised that this requires a lot of tri­als, fail­ures and numer­ous tests. We tin­kered with fibres and pro­teins. And using one or the oth­er doesn’t give the same result at all. It was quite chal­leng­ing. With my group, we cre­at­ed ‘com­potes’ and ‘purée’s based on sweet­ened veg­eta­bles, with senior cit­i­zens as the main tar­get consumers».

A crunchy chocolate and peanut cake for Tom Laperche

The cakes were devel­oped for skip­per Tom Laperche by five Biol­o­gy Engi­neer­ing stu­dents: Aman­dine Guil­lou (Bio-Engi­neer­ing major — spe­cial­ty IAA course), Anais Sanchez (Bio-Engi­neer­ing major ), Idriss Ait-Tahar (Bio-Engi­neer­ing major spe­cial­ty MPI course), Manon Lan­gelez (Bio-Engi­neer­ing major IAA course) and Sochea­ta Ouk (Bio-Engi­neer­ing major IAA course). This project was car­ried out as part of the BT07 UV (For­mu­la­tion, Inno­va­tion, Nutri­tion) and super­vised by Claire Rossi and Miri­an Kubo. The cakes were sources of pro­teins and were rich in fibre. The aim of the project was to pro­vide Tom Laperche with a sweet snack that he could eat every day on his boat for the Arkea Ultim Chal­lenge, a fifty-day solo round-the-world race on a giant trimaran.

«This snack also had to be inter­est­ing from a nutri­tion­al point of view, tak­ing into account the fact that Tom Laperche is mak­ing a reg­u­lar phys­i­cal and men­tal endurance effort. First of all, we drew up a spec­i­fi­ca­tion for our prod­uct based on Tom Laperche’s requests. We then pro­duced sev­er­al pro­to­types by mix­ing dif­fer­ent pro­tein flours, a low Glycemic Index sweet­en­er, eggs, fibre, oilseeds and choco­late. The pro­to­types were sent to Tom Laperche so that he could taste them and give us his ini­tial opin­ion,» explains Anais Sanchez, a stu­dent in bio­log­i­cal engi­neer­ing. Fol­low­ing his feed­back, we opti­mised our bis­cuits, par­tic­u­lar­ly in terms of tex­ture (cook­ing time and thick­ness). The final prod­uct is rich in fibre, a source of pro­tein, con­tains good lipids and has a chocolate/peanut flavour, with a Nutriscore C. They were pack­aged in batch­es of sev­en to reduce plas­tic pack­ag­ing as much as pos­si­ble and the pack­ag­ing was vac­u­um-packed to pre­serve all the organolep­tic prop­er­ties of our product.

3 questions for Véronique Béréziat, professor véronique béréziat, chair of physiology at Sorbonne University Alliance

Tell me more about UTC’s “Win­ter School”?
It’s a won­der­ful and high­ly reward­ing coop­er­a­tion between UTC and Sor­bonne Uni­ver­si­ty Alliance. It pro­vides two weeks of hard work that have result­ed in the devel­op­ment of inno­v­a­tive and healthy food prod­ucts. This is a long-stand­ing col­lab­o­ra­tion with Prof. Claire Rossi to offer teach­ing on the theme of food and health at UTC. Over the course of our inter­ac­tions, as Claire Rossi had set up a Sum­mer uni­ver­si­ty with more or less the same for­mat, we thought it would be very inter­est­ing to be able to set up some­thing sim­i­lar. Thus, for almost two years, we pre­pared a project that we sub­mit­ted to the Sor­bonne Uni­ver­si­ty Alliance. This is also the objec­tive of hav­ing a Sor­bonne Uni­ver­si­ty Alliance. It encour­ages inter­ac­tion and we can take advan­tage of each other’s facil­i­ties to train our stu­dents for excel­lence in every field. Con­se­quent­ly, this teach­ing is real­ly part of the edu­ca­tion­al con­tract for the appren­tices we reg­is­ter each year. We hope to secure long-term fund­ing and con­tin­ue to offer these cours­es with UTC.

How did the project come about?
We have a course called Nutri­tion, Health Qual­i­ty with­in a Master’s degree in Inte­gra­tive Biol­o­gy and Phys­i­ol­o­gy at Sor­bonne Uni­ver­si­ties. In this course, stu­dents are trained in ques­tions apper­tain­ing to food safe­ty, nutri­tion­al com­mu­ni­ca­tion and nutri­tion­al inno­va­tion and we want­ed to set up an appren­tice­ship ver­sion. In the tra­di­tion­al path­way, stu­dents choose a spe­cial­i­sa­tion and in the appren­tice­ship path­way, we want to train them in all three areas. What was miss­ing from the train­ing we were offer­ing was exper­tise in nutri­tion­al for­mu­la­tion. That’s why we set up this Win­ter School on Train­ing and Inno­va­tion in Nutri­tion. We had suf­fi­cient fund­ing to wel­come the stu­dents and pay for their accom­mo­da­tion. They were pro­vid­ed with food and lodg­ing, as well as hav­ing all UTC facil­i­ties at their dis­pos­al. This win­ter saw the first intake of stu­dents, small in num­bers, but that was by design. The time was ripe to get things up and run­ning and to be able to do enough pub­lic­i­ty to recruit more and more apprentices.

What is the added val­ue of this teach­ing?
The added val­ue of this course is that it looks at the rela­tion­ship between food and health. From a the­o­ret­i­cal point of view. We also give them inno­va­tion projects in which they can imag­ine either the foods of tomor­row, or start-ups to cre­ate these new prod­ucts. They were able to test their ideas using UTC equip­ment. In fact, what we real­ly want is to pro­fes­sion­alise them and enable them to touch on the aspects of inno­va­tion in nutri­tion in the the­o­ret­i­cal parts, which are even stronger at UTC than what we give them at Sor­bonne Uni­ver­sité and, above all, the prac­ti­cal part using the tech­nol­o­gy inten­sive equip­ment that exists already at UTC. It also enables them to think about the harm­ful side of ultra-pro­cess­ing and to devel­op new recipes that could be made at home, that com­bine food and health aspects.

Le magazine

Avril 2024 - N°62

Faire face aux enjeux environnementaux

linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram