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1. Towards sustainable food systems: a review of governance models and an innovative conceptual framework

Author

Mechthild Donner, Maurine Mamès, and Hugo de Vries

Subjects
Food systems, Governance, Sustainability, Systematic review, Conceptual framework, Environmental sciences, GE1-350
Abstract

Abstract To accelerate the transition towards inclusive, ecological, just and economically viable food systems, insights into appropriate governance models and principles are needed. This article aims to understand how food system governance is linked to and can contribute to sustainability. A review of 34 articles addressed food system governance, sustainability, current barriers and potential solutions. Some authors propose new, participatory, collaborative and democratic governance models to achieve a sustainable food system transition. Other authors consider a lack of integrated policies across sectors and siloed governance major barriers to holistic sustainability agendas and food system approaches. Three main elements of governance emerged from the reviewed literature: (i) interactions between actors, (ii) control and power balances, and (iii) (in)formal rules. Our analysis provides a fourth element: the orchestration of (multiple) food systems and policies. These four elements are integrated into a novel conceptual framework for consistently researching food systems governance for sustainability. The latter is now defined as ‘the continuous process of orchestration of policies and (multiple) food systems consisting of diverse interacting actors, respecting (in)formal rules and striving to provide food for all, in equitable and environmentally-friendly ways, at any time and in any context’.

Published
2024
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2. Co-creation in partnerships contributing to the sustainability of food systems: insights from 52 case studies in Europe

Author

Hugo de Vries, Mechthild Donner, Flavia Fabiano, Maurine Mamès, Jonas Lazaro-Mojica, Eduardo Cotillas, Concha Avila, Juan Martínez, Gabriela Alcat, Daniel Rossi, Elisabetta Pierantoni, Tancredi Marini, Anna Bruen, Johanna Vordemfelde, Valentina Amorese, Lorenza Lirosi, and Ariane Voyatzakis

Subjects
sustainability, food system, partnership, co-creation, case studies, Europe and multi-scales, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
Abstract

Institutions worldwide call for joint actions of multiple actors in partnerships to accelerate the transitions towards sustainable food systems and reach food security for everybody, allways. This requires insights into co-creating processes. Here, 52 European food system cases are analyzed. A methodology based on the game structure is used that permits standardizing data collection and extracting generic and cases-specific findings. Game building blocks correspond with key elements of co-creation processes, like defining mutually accepted objectives, engaging in types of activities, and efficient use of resources, boundary conditions, timings, and scales of operations. Results further indicate that different types of inclusive partnerships emerge, in which especially innovative private, including smallholders, and academic actors co-create value, all contributing to sustainability. The public and civil society actors emerge as important initiators, enablers, and organizers of scales of interaction, allowing generating snowball effects. Findings lead to an adapted concept for co-creating partnerships in food systems and recommendations for the European Partnership on sustainable food systems.

Published
2024
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3. Agaricus subrufescens fermented rye affects the development of intestinal microbiota, local intestinal and innate immunity in suckling-to-nursery pigs

Author

Caifang Wen, Mirelle Geervliet, Hugo de Vries, Lluís Fabà, Petra J. Roubos-van den Hil, Kerstin Skovgaard, Huub F. J. Savelkoul, Henk A. Schols, Jerry M. Wells, Edwin Tijhaar, and Hauke Smidt

Subjects
Pigs, Agaricus subrufescens, Gut microbiota, Immunity, Early life, Fermentation, Veterinary medicine, SF600-1100, Microbiology, QR1-502
Abstract

Abstract Background Agaricus subrufescens is considered as one of the most important culinary-medicinal mushrooms around the world. It has been widely suggested to be used for the development of functional food ingredients to promote human health ascribed to the various properties (e.g., anti-inflammatory, antioxidant, and immunomodulatory activities). In this context, the interest in A. subrufescens based feed ingredients as alternatives for antibiotics has also been fuelled during an era of reduced/banned antibiotics use. This study aimed to investigate the effects of a fermented feed additive -rye overgrown with mycelium (ROM) of A. subrufescens—on pig intestinal microbiota, mucosal gene expression and local and systemic immunity during early life. Piglets received ROM or a tap water placebo (Ctrl) perorally every other day from day 2 after birth until 2 weeks post-weaning. Eight animals per treatment were euthanized and dissected on days 27, 44 and 70. Results The results showed ROM piglets had a lower inter-individual variation of faecal microbiota composition before weaning and a lower relative abundance of proteobacterial genera in jejunum (Undibacterium and Solobacterium) and caecum (Intestinibacter and Succinivibrionaceae_UCG_001) on day 70, as compared to Ctrl piglets. ROM supplementation also influenced gut mucosal gene expression in both ileum and caecum on day 44. In ileum, ROM pigs showed increased expression of TJP1/ZO1 but decreased expression of CLDN3, CLDN5 and MUC2 than Ctrl pigs. Genes involved in TLR signalling (e.g., TICAM2, IRAK4 and LY96) were more expressed but MYD88 and TOLLIP were less expressed in ROM pigs than Ctrl animals. NOS2 and HIF1A involved in redox signalling were either decreased or increased in ROM pigs, respectively. In caecum, differentially expressed genes between two groups were mainly shown as increased expression (e.g., MUC2, PDGFRB, TOLLIP, TNFAIP3 and MYD88) in ROM pigs. Moreover, ROM animals showed higher NK cell activation in blood and enhanced IL-10 production in ex vivo stimulated MLN cells before weaning. Conclusions Collectively, these results suggest that ROM supplementation in early life modulates gut microbiota and (local) immune system development. Consequently, ROM supplementation may contribute to improving health of pigs during the weaning transition period and reducing antibiotics use.

Published
2023
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4. Business models for sustainable food systems: a typology based on a literature review

Author

Mechthild Donner and Hugo de Vries

Subjects
business models, food systems, sustainability, circular economy, transition, literature review, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
Abstract

The current state of the agri-food systems calls for more attention to sustainability. This article explores how diverse business models can contribute to sustainability in food systems, and develops a new business model typology in this domain in which the wider business ecosystem is taken into account. A systematic literature review is done and 37 articles are analyzed according to the business model types, their various sustainability dimensions and roles within the food system. Nine different business model types for sustainable food systems are identified: circular business models, place-based social food networks, new logistics or online food distribution business models, disruptive, sufficiency, inclusive, and family business models, the focal company, and regional food hubs. Collaborative approaches, clear sustainability visions, companies' values and continuous innovation are important factors for agri-food business models striving for sustainability. More in-depth single-country but also cross-country comparative and cross-disciplinary research is needed for understanding business models and their transitions toward sustainable outcomes within diverse and complex food systems.

Published
2023
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5. Effects of Escherichia coli Nissle 1917 on the Porcine Gut Microbiota, Intestinal Epithelium and Immune System in Early Life

Author

Mirelle Geervliet, Hugo de Vries, Christine A. Jansen, Victor P. M. G. Rutten, Hubèrt van Hees, Caifang Wen, Kerstin Skovgaard, Giacomo Antonello, Huub F. J. Savelkoul, Hauke Smidt, Edwin Tijhaar, and Jerry M. Wells

Subjects
E. coli nissle 1917, porcine, early life, probiotic, immune system, gut microbiota, Microbiology, QR1-502
Abstract

Early in life and particularly around weaning, piglets are susceptible to infections because of abrupt social, environmental, and dietary changes. Dietary interventions with probiotic bacteria have gained popularity because of the increased awareness of the direct link between diet and health. In this study, piglets received the probiotic strain Escherichia coli Nissle 1917 (EcN) or a control treatment perorally from day 2 after birth until 2 weeks post-weaning. To investigate spatio-temporal effects of EcN on the gut microbiota composition, intestinal epithelial gene expression and immune system, feces, digesta, blood, scraping material and mesenteric lymph node tissue were collected at different time points. In addition, oral vaccinations against Salmonella enterica serovar Typhimurium were administered on days 21 and 45 of the study to assess the immunocompetence. EcN-treated pigs showed a reduced diversity of taxa within the phylum Proteobacteria and a lower relative abundance of taxa within the genus Treponema during the pre-weaning period. Moreover, EcN induced T cell proliferation and Natural Killer cell activation in blood and enhanced IL-10 production in ex vivo stimulated mesenteric lymph node cells, the latter pointing toward a more regulatory or anti-inflammatory state of the local gut-associated immune system. These outcomes were primarily observed pre-weaning. No significant differences were observed between the treatment groups with regards to body weight, epithelial gene expression, and immune response upon vaccination. Differences observed during the post-weaning period between the treatment groups were modest. Overall, this study demonstrates that the pre-weaning period offers a ‘window of opportunity’ to modulate the porcine gut microbiota and immune system through dietary interventions such as EcN supplementation.

Published
2022
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6. Impact of Yeast-Derived β-Glucans on the Porcine Gut Microbiota and Immune System in Early Life

Author

Hugo de Vries, Mirelle Geervliet, Christine A. Jansen, Victor P. M. G. Rutten, Hubèrt van Hees, Natalie Groothuis, Jerry M. Wells, Huub F. J. Savelkoul, Edwin Tijhaar, and Hauke Smidt

Subjects
β-glucans, porcine, gastro-intestinal tract, gut microbiota, immune system, early life, Biology (General), QH301-705.5
Abstract

Piglets are susceptible to infections in early life and around weaning due to rapid environmental and dietary changes. A compelling target to improve pig health in early life is diet, as it constitutes a pivotal determinant of gut microbial colonization and maturation of the host’s immune system. In the present study, we investigated how supplementation of yeast-derived β-glucans affects the gut microbiota and immune function pre- and post-weaning, and how these complex systems develop over time. From day two after birth until two weeks after weaning, piglets received yeast-derived β-glucans or a control treatment orally and were subsequently vaccinated against Salmonella Typhimurium. Faeces, digesta, blood, and tissue samples were collected to study gut microbiota composition and immune function. Overall, yeast-derived β-glucans did not affect the vaccination response, and only modest effects on faecal microbiota composition and immune parameters were observed, primarily before weaning. This study demonstrates that the pre-weaning period offers a ‘window of opportunity’ to alter the gut microbiota and immune system through diet. However, the observed changes were modest, and any long-lasting effects of yeast-derived β-glucans remain to be elucidated.

Published
2020
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7. Fitosociología y fitodiversidad de la laguna Quila, parque nacional lagunas de Zempoala, México

Author

Gerald Islebe, Luc\u00EDa Almeida Le\u00F1ero, Antoine M. Cleef, Ronald Ter Weijden, and Hugo de Vries-Lab

Subjects
Botany, QK1-989
Abstract

Se efectuaron 59 levantamientos fitosociológicos en la Laguna Quila, del Parque Nacional Lagunas de Zempoala, México, según el método Zürich-Montpellier. Se identificaron y describieron 11 comunidades, separadas en una fase acuática y en una helofítica. Se encontró un gradiente de profundidad con dirección norte-sur y se observó una continua desecación del cuerpo de agua. Se elaboró un mapa de vegetación en escala 1: 1900. Se enlistan un total de 21 familias, 33 géneros y 41 especies de plantas vasculares. Las familias mejor representadas son Cyperaceae con siete especies y Ranunculaceae con cuatro. Desde el punto de vista fitogeográfico, a nivel genérico el componente templado alcanza 65%, el cosmopolita 30%, mientras que el tropical 5%. Las especies del área estudiada tienen distribución amplia, presentándose en lagunas e hidroseries de México y de zonas templadas de América. Las comunidades acuáticas están desapareciendo muy rápidamente en todo el país; por lo que es fundamental entender la dinámica y el manejo adecuado de este recurso. A fin de proteger la laguna se recomienda controlar urgentemente el bombeo de agua y reducir el pastoreo así como eliminar otras actividades que la afecten indirectamente.

Published
2003

8. A multi-platform flow device for microbial (co-) cultivation and microscopic analysis.

Author

Matthijn C Hesselman, Dorett I Odoni, Brendan M Ryback, Suzette de Groot, Ruben G A van Heck, Jaap Keijsers, Pim Kolkman, David Nieuwenhuijse, Youri M van Nuland, Erik Sebus, Rob Spee, Hugo de Vries, Marten T Wapenaar, Colin J Ingham, Karin Schroën, Vítor A P Martins dos Santos, Sebastiaan K Spaans, Floor Hugenholtz, and Mark W J van Passel

Subjects
Medicine, Science
Abstract

Novel microbial cultivation platforms are of increasing interest to researchers in academia and industry. The development of materials with specialized chemical and geometric properties has opened up new possibilities in the study of previously unculturable microorganisms and has facilitated the design of elegant, high-throughput experimental set-ups. Within the context of the international Genetically Engineered Machine (iGEM) competition, we set out to design, manufacture, and implement a flow device that can accommodate multiple growth platforms, that is, a silicon nitride based microsieve and a porous aluminium oxide based microdish. It provides control over (co-)culturing conditions similar to a chemostat, while allowing organisms to be observed microscopically. The device was designed to be affordable, reusable, and above all, versatile. To test its functionality and general utility, we performed multiple experiments with Escherichia coli cells harboring synthetic gene circuits and were able to quantitatively study emerging expression dynamics in real-time via fluorescence microscopy. Furthermore, we demonstrated that the device provides a unique environment for the cultivation of nematodes, suggesting that the device could also prove useful in microscopy studies of multicellular microorganisms.

Published
2012
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12. 'Towards the EU Food Safety Forum: shaping together the new collaborative platform' FoodSafety4EU PRE-FORUM 2022 'The new sustainability regulation: how to integrate it into food safety?'

Author

Todor Ivanov, Fabrizio Fabbri, Jonas Lazaro Mojica, Hanna Schebesta, Axel Mauroy, Bruno Menne, Antoine D'haese, Angela Frigo, Solveig Langsrud, Marthe De Boevre, Pikka Jokelainen, Isabelle Guelinckx, Maria Scherbov, Hugo de Vries, Celine Meerpoel, Nunzia Cito, Nastasia Belc, and Matteo Sabini

Subjects
Food policy regulations, Risk assesment, Food safety
Abstract

Safe, authentic and nutritious food is key to sustaining life and promoting good health, yet the current EU food safety system falters when a need arises to quickly adapt to a continuously evolving food chain. The EU-funded FoodSafety4EU (FS4EU) project kicked off in January 2021 as a step forward towards a more engaged and co-operative Food Safety System (FSS) in Europe. The project aims to design, develop and release a multi-stakeholder platform, along with new digital tools to help citizens, scientists, companies, European Commission (EC), European Food Safety Authority (EFSA), and national Food Safety Authorities co-design Europe’s future food safety system. With the overall ambition of becoming a Competence Centre for Food Safety in Europe supporting the transformation towards a safe and sustainable food system, the FS4EU platform is shaped to: Reduce the current fragmentation of the EU FSS, facilitating higher value interactions between its actors in the multi-levelled system. Support EC and EFSA to address the main food safety challenges and formulate appropriate recommendations. Make available selected knowledge and data (by delivering digital solutions) enhancing the public confidence., Notices: ACCESS RIGHT Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)

Published
2023
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13. List of contributors

Author

Shadab Ahmed, Gabriel Barta, Rajesh Biniwale, Mukesh Bisane, Lavinia Florina Calinoiu, Débora A. Campos, Ipsita Chakravarty, Sulogna Chatterjee, Hugo De Vries, Anant Deogaonkar, Mechthild Donner, Shivali Singh Gaharwar, Ricardo Gómez-García, Beatriz Gullón, Amit K. Jaiswal, Swarna Jaiswal, Piyumali Mewanthika Jayasundara, Saurabh Nitin Joglekar, Pornima Nitin Khadke, Pratiksha D. Khurpade, Andrea Komesu, Anupama Kumar, Sachin A. Mandavgane, Sara Marçal, Adrian Gheorghe Martău, Luiza Helena da Silva Martins, Bozena McCarthy, Sayaji Mehetre, Laura Mitrea, Vijay N. Mohakar, S. Venkata Mohan, Débora Kono Taketa Moreira, Poulomi Mukherjee, Somnath Nandi, Balkrishna Narkhede, Silvia Amalia Nemes, João Moreira Neto, Johnatt Oliveira, Vijay Parmar, Mihaela Stefana Pascuta, Eduardo Dellosso Penteado, Manuela Pintado, Diana Plamada, Dileswar Pradhan, Mahinsasa Rathnayake, Beatriz Rodríguez-Martínez, Aloia Romaní, Pratik Shinde, Kaye Stapleton, Bianca Eugenia Stefanescu, Katalin Szabo, Bernadette Emoke Teleky, Rodica Anita Varvara, Chandan Vichoray, Ana A. Vilas-Boas, Ana M. Vilas-Boas, Dan Cristian Vodnar, and Remedios Yáñez

Published
2023
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16. Food science and technology contributes to sustainable food systems

Author

Hugo de Vries, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)

Subjects
2. Zero hunger, 0303 health sciences, Active involvement, 030309 nutrition & dietetics, Policy making, Food science and technology, Circularity, 04 agricultural and veterinary sciences, 040401 food science, 12. Responsible consumption, Food systems, 03 medical and health sciences, 0404 agricultural biotechnology, Sustainability, 13. Climate action, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Sustainable agriculture, Business, Food science, Food Science, Biotechnology, Sustainable solutions
Abstract

International audience; Food science and technology substantially contributes to food systems striving for more sustainable outcomes. This is shown at the annual EFFoST conferences and in food science oriented journals, even though perceptions may be different; the latter requires a more active involvement in current societal debates. Food science is in particular well-suited to contribute to more sustainable solutions because it deals with all elements of complex systems as well as with the environmental, social and economic dimensions of sustainability. This is due to its scientific and practical approaches, hence enabling to provide ingredients for policy making and innovation.

Published
2021
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17. A research agenda for scaling up agroecology in European countries

Author

Chantal Gascuel-Odoux, Françoise Lescourret, Benoit Dedieu, Cécile Detang-Dessendre, Philippe Faverdin, Laurent Hazard, Isabelle Litrico-Chiarelli, Sandrine Petit, Lionel Roques, Xavier Reboud, Michele Tixier-Boichard, Hugo de Vries, and Thierry Caquet

Subjects
Environmental Engineering, Agronomy and Crop Science
Abstract

A profound transformation of agricultural production methods has become unavoidable due to the increase in the world’s population, and environmental and climatic challenges. Agroecology is now recognized as a challenging model for agricultural systems, promoting their diversification and adaptation to environmental and socio-economic contexts, with consequences for the entire agri-food system and the development of rural and urban areas. Through a prospective exercise performed at a large interdisciplinary institute, INRAE, a research agenda for agroecology was built that filled a gap through its ambition and interdisciplinarity. It concerned six topics. For genetics, there is a need to study genetic aspects of complex systems (e.g., mixtures of genotypes) and to develop breeding methods for them. For landscapes, challenges lie in effects of heterogeneity at multiple scales, in multifunctionality and in the design of agroecological landscapes. Agricultural equipment and digital technologies show high potential for monitoring dynamics of agroecosystems. For modeling, challenges include approaches to complexity, consideration of spatial and temporal dimensions and representation of the cascade from cropping practices to ecosystem services. The agroecological transition of farms calls for modeling and observational approaches as well as for creating new design methods. Integration of agroecology into food systems raises the issues of product specificity, consumer behavior and organization of markets, standards and public policies. In addition, transversal priorities were identified: (i) generating sets of biological data, through research and participatory mechanisms, that are appropriate for designing agroecological systems and (ii) collecting and using coherent sets of data to enable assessment of vulnerability, resilience and risk in order to evaluate the performance of agroecological systems and to contribute to scaling up. The main lessons learned from this collective exercise can be useful for the entire scientific community engaged in research into agroecology.

Published
2022

18. Sustainable food systems science based on physics’ principles

Author

Hugo de Vries, Mechthild Donner, Monique Axelos, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM), Montpellier Interdisciplinary center on Sustainable Agri-food systems (Social and nutritional sciences) (UMR MoISA), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier (CIHEAM-IAMM), Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Département Aliments, produits biosourcés et déchets - INRAE (TRANSFORM), and Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)

Subjects
Sustainability, food science and technology, food systems, [SDV]Life Sciences [q-bio], [SDV.IDA]Life Sciences [q-bio]/Food engineering, physics principle, conceptual framework, [SHS.ECO]Humanities and Social Sciences/Economics and Finance, Food Science, Biotechnology
Abstract

International audience; BackgroundIn Europe, the Farm to Fork Strategy provides ambitions for sustainable and circular food systems. However, what are the driving and uniting forces that keep systems sustainable?Scope and approachFirst, food systems are regarded as open thermodynamic systems, fuelled by solar energy, with seven building blocks: players, pieces, moves, playing fields, rules, wins, and time. Second, sustainable food systems are complex adaptive systems evolving in a melting zone, or safe and just operating space, between frozen states and chaos. Third, players (actors) and pieces (resources and products) are bound by 4 fundamental forces, as in physics, namely the strong, weak, electromagnetic energy, and gravitation forces.Key findings and conclusionsA physics-based first-order approximation concept of sustainable food systems permits formulating relevant, future Food Science and Technology Developments. A network of food actors re-orient single food chains towards systems of diverse food products, resources, and diets. Their features are multi-functionality, resilience, adaptability, temporal and spatial flexibility regarding food handling. Their pathways are characterized by balancing patterns between frozen states and chaos, and not endless growth curves.

Published
2022
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20. Black Soldier Fly Larvae Influence Internal and Substrate Bacterial Community Composition Depending on Substrate Type and Larval Density

Author

Stijn J. J. Schreven, Hugo de Vries, Gerben D. A. Hermes, Giacomo Zeni, Hauke Smidt, Marcel Dicke, and Joop J. A. van Loon

Subjects
animal structures, Ecology, Bacteria, Diptera, fungi, PE&RC, black soldier fly, Laboratorium voor Entomologie, Applied Microbiology and Biotechnology, Animal Feed, Microbiology, PRJEB40667, Manure, Microbiologie, Larva, parasitic diseases, Animals, MolEco, Laboratory of Entomology, Chickens, Food Science, Biotechnology
Abstract

Saprophagous fly larvae interact with a rich community of bacteria in decomposing organic matter. Larvae of some species, such as the black soldier fly, can process a wide range of organic residual streams into edible insect biomass and thus produce protein as a sustainable component of livestock feed. The microbiological safety of the insects and substrates remains a point of concern. Substrate-associated bacteria can dominate the larval gut microbiota, but the larvae can also alter the bacterial community in the substrate. However, the relative importance of substrate type and larval density in bacterial community dynamics is unknown. We investigated four larval densities (0 [control], 50, 100, or 200 larvae per container [520 mL; diameter, 75 mm]) and three feed substrates (chicken feed, chicken manure, and camelina substrate [50% chicken feed, 50% camelina oilseed press cake]) and sampled the bacterial communities of the substrates and larvae at three time points over 15 days. Although feed substrate was the strongest driver of microbiota composition over time, larval density significantly altered the relative abundances of several common bacterial genera, including potential pathogens, in each substrate and in larvae fed chicken feed. Bacterial communities of the larvae and substrate differed to a higher degree in chicken manure and camelina than in chicken feed. This supports the substrate-dependent impact of black soldier fly larvae on bacteria both within the larvae and in the substrate. This study indicates that substrate composition and larval density can alter bacterial community composition and might be used to improve insect microbiological safety.

Published
2022
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21. Innovative Business Models for a Sustainable Circular Bioeconomy in the French Agrifood Domain

Author

Mechthild Donner, Hugo de Vries, Montpellier Interdisciplinary center on Sustainable Agri-food systems (Social and nutritional sciences) (UMR MoISA), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier (CIHEAM-IAMM), Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM)

Subjects
agrifood sector, Renewable Energy, Sustainability and the Environment, [SDV]Life Sciences [q-bio], circular economy, Geography, Planning and Development, Building and Construction, Management, Monitoring, Policy and Law, sustainability, [SHS.ECO]Humanities and Social Sciences/Economics and Finance, [SHS]Humanities and Social Sciences, bioeconomy, business models, France, business model, [SHS.GESTION]Humanities and Social Sciences/Business administration, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering
Abstract

International audience; In recent years, the circular economy and the bioeconomy have increasingly been developed in France, driven by public policies. In this article, innovative circular bioeconomy business models in the French agrifood domain are studied concerning main drivers, business model elements, circular economy principles, enablers and barriers, and sustainability benefits. The study is based on an online review and analysis of 44 local, collaborative and small-scale initiatives. It appears that the strategies of the businesses are based on the seven circular economy pillars laid out by the French Agency for the Environment and Ecological Transition, mostly recycling, sustainable procurement, and industrial and territorial ecology. Geographical embeddedness and the relational proximity of actors are other crucial factors that play a role in the success of these business models, next to pro-environmental consumer trends and local public support. The outcomes further reveal that all three sustainability dimensions are integrally considered in France, with environmental and social dimensions slightly prominent above the economic one. The application of the game concept and its seven building blocks (time, playing fields, pieces, moves, players, rules, wins or loses) allows this study to demonstrate the essential elements of emerging business models within bioeconomy systems, their dynamic interrelations and the need for full policy attention.

Published
2023
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22. Effects of

Author

Mirelle, Geervliet, Hugo, de Vries, Christine A, Jansen, Victor P M G, Rutten, Hubèrt, van Hees, Caifang, Wen, Kerstin, Skovgaard, Giacomo, Antonello, Huub F J, Savelkoul, Hauke, Smidt, Edwin, Tijhaar, and Jerry M, Wells

Abstract

Early in life and particularly around weaning, piglets are susceptible to infections because of abrupt social, environmental, and dietary changes. Dietary interventions with probiotic bacteria have gained popularity because of the increased awareness of the direct link between diet and health. In this study, piglets received the probiotic strain

Published
2021

24. Food as a commodity, human right or common good

Author

Alf Håkon Hoel, Verica Dragović-Uzelac, Jeroen J. L. Candel, Ruta Śpiewak, Piergiuseppe Morone, Marta Guadalupe Rivera Ferre, Peter Jackson, Cristiane Derani, Erik Mathijs, John Thøgersen, Hugo de Vries, Anna Davies, Katrien Termeer, Lotte Holm, Marianne Penker, European Commission, University of Sheffield [Sheffield], Universitat de Vic, Wageningen University and Research [Wageningen] (WUR), Trinity College Dublin, Universidade Federal de Santa Catarina = Federal University of Santa Catarina [Florianópolis] (UFSC), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), University of Zagreb, University of Tromsø (UiT), University of Copenhagen = Københavns Universitet (KU), Catholic University of Leuven - Katholieke Universiteit Leuven (KU Leuven), Università degli Studi di Roma 'La Sapienza' = Sapienza University [Rome], University of Natural Resources and Life Sciences (BOKU), Polish Academy of Sciences (PAN), Aarhus University [Aarhus], and Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)

Subjects
[SDV]Life Sciences [q-bio], 0211 other engineering and technologies, WASS, 02 engineering and technology, International trade, 010501 environmental sciences, 01 natural sciences, Microbiology, Social policy, Social sciences, [SHS]Humanities and Social Sciences, Microbiologie, Life Science, European commission, MolEco, ComputingMilieux_MISCELLANEOUS, 0105 earth and related environmental sciences, VLAG, 2. Zero hunger, Science & Technology, business.industry, Public Administration and Policy, 021107 urban & regional planning, 16. Peace & justice, Common good, Food Science & Technology, Fork (system call), Food systems, Animal Science and Zoology, Bestuurskunde, Business, Agronomy and Crop Science, Commodity (Marxism), Life Sciences & Biomedicine, Food Science
Abstract

Different framings of food may shape food policies and their impact. Despite acknowledging food systems’ complexities, the European Commission’s Farm to Fork Strategy still addresses food as a commodity instead of a human right or common good. A report from the Group of Chief Scientific Advisors (GCSA) to the European Commission recently concluded that the path to a more sustainable food system requires “moving from food as a commodity to food as [more of] a common good”1. This implies the need for deep reforms in food policy that touch upon every part of the food system. The GCSA’s advice was informed by an Evidence Review Report (ERR)2 that was conducted independently to ensure academic rigour and prevent claims of political bias., We acknowledge the administrative support and guidance provided by C. Tschirhart as Lead Scientific Policy Officer for the Evidence Review Report on which this paper is based. The Report was produced under the auspices of the Science Advice for Policy by European Academies (SAPEA) consortium, under Grant Agreement 737432 ‘Science Advice for Policy by European Academies’, signed by the consortium and the European Commission on 22 November 2016.

Published
2021
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25. Molecular tools that block maturation of the nuclear lamin A and decelerate cancer cell migration

Author

Alexios N. Matralis, Geneviève Huot, Hugo de Vries, Stéphane Lopes-Paciencia, Youla S. Tsantrizos, Charles Cole, Dimitrios Xanthopoulos, and Gerardo Ferbeyre

Subjects
0301 basic medicine, congenital, hereditary, and neonatal diseases and abnormalities, Cell division, Clinical Biochemistry, Pharmaceutical Science, Antineoplastic Agents, Adenocarcinoma, Cleavage (embryo), Biochemistry, 03 medical and health sciences, 0302 clinical medicine, Cell Movement, Cell Line, Tumor, Drug Discovery, Humans, Neoplasm Invasiveness, Molecular Biology, Mitosis, Metalloproteinase, integumentary system, Chemistry, Organic Chemistry, Membrane Proteins, Metalloendopeptidases, Cell migration, Lamin Type A, Phosphinic Acids, 3. Good health, Cell biology, 030104 developmental biology, Cancer cell, Molecular Medicine, Nuclear lamina, Peptidomimetics, 030217 neurology & neurosurgery, Lamin, Carcinoma, Pancreatic Ductal
Abstract

Lamin A contributes to the structure of nuclei in all mammalian cells and plays an important role in cell division and migration. Mature lamin A is derived from a farnesylated precursor protein, known as prelamin A, which undergoes post-translational cleavage catalyzed by the zinc metalloprotease STE24 (ZPMSTE24). Accumulation of farnesylated prelamin A in the nuclear envelope compromises cell division, impairs mitosis and induces an increased expression of inflammatory gene products. ZMPSTE24 has been proposed as a potential therapeutic target in oncology. A library of peptidomimetic compounds were synthesized and screened for their ability to induce accumulation of prelamin A in cancer cells and block cell migration in pancreatic ductal adenocarcinoma cells. The results of this study suggest that inhibitors of lamin A maturation may interfere with cell migration, the biological process required for cancer metastasis.

Published
2018
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26. NOAW project deliverable 7.3: Best-practice guidelines for farms and businesses on agricultural waste management

Author

Szilvia Joó, Tünde Kuti, Csaba Baár, Andras Sebők, Florian Paillet, Eric Trably, Mechthild Donner, Hugo De Vries, Nathalie Georgette Jeanne GONTARD, Anne Verniquet, Annamaria Celli, Katrin Kayser, Burkhard Schaer, Denise Gider, Mauro Majone, Marianna Villano, Campden BRI Magyarország Nonprofit Kft (CBHU), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Laboratoire de Biotechnologie de l'Environnement [Narbonne] (LBE), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro - Montpellier SupAgro, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Marchés, Organisations, Institutions et Stratégies d'Acteurs (UMR MOISA), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier (CIHEAM-IAMM), Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université de Montpellier (UM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro - Montpellier SupAgro, Sofies SA, Alma Mater Studiorum University of Bologna (UNIBO), IBBK Fachgruppe Biogas GmbH, Ecozept, Partenaires INRAE, UNIROMA1, UNISA, Italy, European Project: 688338,H2020,H2020-WASTE-2015-two-stage,NoAW(2016), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), and Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)

Subjects
[SHS.GESTION]Humanities and Social Sciences/Business administration, [SHS.ECO]Humanities and Social Sciences/Economics and Finance
Published
2020

27. A new circular business model typology for creating value from agro-waste

Author

Hugo de Vries, Romane Gohier, Mechthild Donner, Marchés, Organisations, Institutions et Stratégies d'Acteurs (UMR MOISA), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier (CIHEAM-IAMM), Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), European Project: 688338,H2020,H2020-WASTE-2015-two-stage,NoAW(2016), Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université de Montpellier (UM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro - Montpellier SupAgro, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)

Subjects
Entrepreneurship, Environmental Engineering, 010504 meteorology & atmospheric sciences, Circular economy, Reverse logistics, 010501 environmental sciences, Business model, Business models, 01 natural sciences, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Agro-waste valorisation, Environmental Chemistry, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Waste Management and Disposal, Industrial organization, 0105 earth and related environmental sciences, 2. Zero hunger, Value proposition, Bioeconomy, Pollution, Upcycling, Organizational structure, Business, Networks, Energy source
Abstract

International audience; Shifting from a linear to a circular economy in the agrifood domain requires innovative business models, including reverse logistics, new visions on customer-supplier relationships, and new forms of organization and marketing strategies at the crossroads of various value chains. This research aims to identify and characterise different types of business models that create value from agricultural waste and by-products via cascading or closing loops. Conceptual and management insights into circular business models are still sparse. In total, 39 cases have been studied that convert agro-waste and by-products into valuable products via a circular economy approach. Semi-structured interviews and on-site visits of six representative cases have been done, and secondary data been collected. Data has been treated with content analysis. Cases are presented according to the type of organisational structure, resources, transformation processes, value propositions, key partners, customers, strategic approaches and innovation. Six types of circular business models are identified and discussed: biogas plant, upcycling entrepreneurship, environmental biorefinery, agricultural cooperative, agropark and support structure. They differ in their way of value creation and organisational form, but strongly depend on partnerships and their capacity to respond to changing external conditions. This study offers the first circular business model typology within the agricultural domain, revealing the interconnectedness of the six different business model types. It provides options for managers in positioning and adapting their business strategies. It highlights the potential of using biomass first for higher added-value products before exploiting it as energy source. Cascading biomass valorisation at a territorial level will increasingly be important for locally cooperating actors within a circular bioeconomy approach.

Published
2020
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28. Réflexion prospective interdisciplinaire Bioéconomie. Rapport de synthèse

Author

Alban Thomas, Monique Axelos, Hugo de Vries, Laure Bamière, Julie Wohlfahrt, Francis Colin, Bernard Kurek, Vincent Requillart, Jean-Yves Dourmad, Jean-Philippe Steyer, Michel Duru, Sylvie Gillot, Sylvie Recous, Donohue, Michael O., Jacques MERY, Sophie Thoyer, Toulouse School of Economics (TSE-R), Université Toulouse Capitole (UT Capitole), Université de Toulouse (UT)-Université de Toulouse (UT)-Institut National de la Recherche Agronomique (INRA)-École des hautes études en sciences sociales (EHESS)-Centre National de la Recherche Scientifique (CNRS), Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (CEPIA), Institut National de la Recherche Agronomique (INRA), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Economie Publique (ECO-PUB), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Agro-Systèmes Territoires Ressources Mirecourt (ASTER Mirecourt), SILVA (SILVA), Institut National de la Recherche Agronomique (INRA)-AgroParisTech-Université de Lorraine (UL), Fractionnement des AgroRessources et Environnement (FARE), Université de Reims Champagne-Ardenne (URCA)-Institut National de la Recherche Agronomique (INRA), AGROCAMPUS OUEST, Laboratoire de Biotechnologie de l'Environnement [Narbonne] (LBE), Institut National de la Recherche Agronomique (INRA)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), AGroécologie, Innovations, teRritoires (AGIR), Institut National de la Recherche Agronomique (INRA)-Institut National Polytechnique (Toulouse) (Toulouse INP), Université de Toulouse (UT)-Université de Toulouse (UT), Collège de Direction (CODIR), Toulouse Biotechnology Institute (TBI), Institut National de la Recherche Agronomique (INRA)-Institut National des Sciences Appliquées - Toulouse (INSA Toulouse), Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Centre National de la Recherche Scientifique (CNRS), Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), Toulouse School of Economics (TSE), École des hautes études en sciences sociales (EHESS)-Institut National de la Recherche Agronomique (INRA)-Centre National de la Recherche Scientifique (CNRS)-Université Toulouse 1 Capitole (UT1), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées, Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Institut National de la Recherche Agronomique (INRA)-Université de Lorraine (UL)-AgroParisTech, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Centre National de la Recherche Scientifique (CNRS), Université Toulouse 1 Capitole (UT1), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National de la Recherche Agronomique (INRA)-École des hautes études en sciences sociales (EHESS)-Centre National de la Recherche Scientifique (CNRS), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Institut National de la Recherche Agronomique (INRA), and ProdInra, Migration

Subjects
[SHS.ECO] Humanities and Social Sciences/Economics and Finance, biotechnologie, produit biosourcé, [SHS.ECO]Humanities and Social Sciences/Economics and Finance, gestion de la biomasse
Abstract

Réflexion prospective interdisciplinaire Bioéconomie. Rapport de synthèse

Published
2019

29. Some remarks on computational approaches towards sustainable complex agri-food systems

Author

Evelyne Lutton, Erik van der Linden, Monique A.V. Axelos, Paul Bourgine, Alberto Tonda, Mechthild Donner, Nathalie Perrot, Harald G.J. van Mil, Sophie Martin, Isabelle Alvarez, Hugo de Vries, Génie et Microbiologie des Procédés Alimentaires (GMPA), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Institut des Systémes Complexes de Paris-Ile-de-France (ISCPIF), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), ISCPIF (Institut des Systèmes complexes Paris Ile de France, Institut National de la Recherche Agronomique (INRA), TI Food and Nutrition, Marchés, Organisations, Institutions et Stratégies d'Acteurs (UMR MOISA), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier (CIHEAM-IAMM), Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Institut National de la Recherche Agronomique (INRA)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro), Laboratoire d'ingénierie pour les systèmes complexes (UR LISC), Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), DECISION, Laboratoire d'Informatique de Paris 6 (LIP6), Université Pierre et Marie Curie - Paris 6 (UPMC)-Centre National de la Recherche Scientifique (CNRS)-Université Pierre et Marie Curie - Paris 6 (UPMC)-Centre National de la Recherche Scientifique (CNRS), Laboratory of Physics and Physical Chemistry of Foods, Wageningen University and Research [Wageningen] (WUR), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), AgroParisTech-Institut National de la Recherche Agronomique (INRA), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier (CIHEAM-IAMM), Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Wageningen University and Research Centre [Wageningen] (WUR), Mathématiques et Informatique Appliquées (MIA-Paris), Institut des Systèmes Complexes - Paris Ile-de-France (ISC-PIF), École normale supérieure - Cachan (ENS Cachan)-Université Paris 1 Panthéon-Sorbonne (UP1)-Université Paris-Sud - Paris 11 (UP11)-Université Pierre et Marie Curie - Paris 6 (UPMC)-Centre National de la Recherche Scientifique (CNRS)-Institut Curie [Paris]-École polytechnique (X), and École normale supérieure - Cachan (ENS Cachan)-Université Paris 1 Panthéon-Sorbonne (UP1)-École polytechnique (X)-Institut Curie [Paris]-Sorbonne Université (SU)-Centre National de la Recherche Scientifique (CNRS)

Subjects
Optimization, Physics and Physical Chemistry of Foods, analyse intégrative, Computer science, [SDV]Life Sciences [q-bio], media_common.quotation_subject, système agroalimentaire, programme de recherche scientifique, Context (language use), 02 engineering and technology, résilience, Interactive Learning, alimentation durable, Scarcity, [SPI]Engineering Sciences [physics], Agri-food systems, sustainability, multiscale modeling, optimization, resilience, human-machine interactive learning, 0404 agricultural biotechnology, programmation mathématique, 0202 electrical engineering, electronic engineering, information engineering, [INFO]Computer Science [cs], Multiscale modeling, Resilience (network), media_common, VLAG, Scope (project management), Resilience, Management science, agri-food systems, 04 agricultural and veterinary sciences, 040401 food science, Variety (cybernetics), modélisation multi échelle, Sustainability, Human-machine interactive learning, 13. Climate action, Food systems, 020201 artificial intelligence & image processing, outil d'aide à la décision, Food Science, Biotechnology
Abstract

International audience; Background: Agri-food is one of the most important sectors of the industry in Europe and potentially a major contributor to the global warming. Sustainability issues in this context pose a huge challenge for several reasons: the variety of considered scales, the number of disciplines involved, the uncertainties, the out-of-equilibrium states, the complex quantitative and qualitative factors, the normative issues and the availability of data. Although important insight and breakthroughs have been attained in different scientific domains, an overarching and integrated analysis of these complex problems have yet to be realized.Scope and Approach: This context creates huge opportunities for research in interaction with mathematical programming, integrative models and decision-support tools. The paper propose a computational viewpoint including questions of holistic approach, multiscale reconstruction and optimization. Some directions are discussed.Key Findings and Conclusions: Several research questions based on a mathematical programming framework are emerging: how can such a framework manage uncertainty, cope with complex qualitative and quantitative information essential for social and environmental considerations, encompass diverse scales in space and time, cope with a multivariable dynamic environment and with scarcity of data. Moreover, how can it deal with different perspectives, types of models, research goals and data produced by conceptually disjoint scientific disciplines, ranging from physics and physiology to sociology and ethics? Building models is essential, but highly difficult; it will need a strong iterative interaction combining computational intensive methods, formal reasoning and the experts of the different fields. Some future research directions are proposed, involving all those dimensions: mathematical resilience, human-machine interactive learning and optimization techniques. (C) 2015 Elsevier Ltd. All rights reserved.

Published
2016
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30. NOAW project deliverable 5.1: Review paper on business and cluster concepts

Author

Anne Verniquet, Agnès de Souza, Jan Broeze, Jim Groot, Hugo de Vries, Mechthild Donner, Katrin Kayser, Sofies SA, Stichting dienst landbouwkundig onderzoek (DLO), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Marchés, Organisations, Institutions et Stratégies d'Acteurs (UMR MOISA), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier (CIHEAM-IAMM), Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), IBBK Fachgruppe Biogas GmbH, EU H2020, European Project: 688338,H2020,H2020-WASTE-2015-two-stage,NoAW(2016), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier (CIHEAM-IAMM), Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Institut National de la Recherche Agronomique (INRA)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), and Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier (CIHEAM-IAMM)

Subjects
circular economy, business models, agricultural waste, success factors, [SHS]Humanities and Social Sciences
Abstract

The objective of this deliverable is to describe existing business models designed for cross-sectorial valorisation of by-products, and to highlight their respective key success and risk factors.

Published
2018

31. Meeting new challenges in food science technology: the development of complex systems approach for food and biobased research

Author

Monique A.V. Axelos, Hugo de Vries, Michael J. O’Donohue, Pascale Sarni-Manchado, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (CEPIA), Institut National de la Recherche Agronomique (INRA), Sciences Pour l'Oenologie (SPO), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Laboratoire d'Ingénierie des Systèmes Biologiques et des Procédés (LISBP), Institut National de la Recherche Agronomique (INRA)-Institut National des Sciences Appliquées - Toulouse (INSA Toulouse), Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Centre National de la Recherche Scientifique (CNRS), Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Centre National de la Recherche Scientifique (CNRS), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Centre National de la Recherche Scientifique (CNRS)-Institut National des Sciences Appliquées - Toulouse (INSA Toulouse), and Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Institut National de la Recherche Agronomique (INRA)

Subjects
Underpinning, matrice complexe, Food industry, Computer science, innovation alimentaire, Complex system, Ingénierie des aliments, industrie agro-alimentaire, Context (language use), 010501 environmental sciences, 01 natural sciences, Industrial and Manufacturing Engineering, propriété fonctionnelle, Development (topology), 0502 economics and business, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, Product (category theory), Food science, 0105 earth and related environmental sciences, Reductionism, business.industry, 05 social sciences, bioéconomie, General Chemistry, Knowledge acquisition, functional property, business, 050203 business & management, Food Science
Abstract

Current societal challenges and recent knowledge acquisition now provide the conditions for the renewal of our collective vision of food science and technology. To meet increasingly complex challenges, it obvious that current reductionist approaches in food science must give way to a knowledge-intensive framework for function-driven research and innovation. This implies a need for more in-depth, multiscale characterization of bioresources, leading to the detailed description of functional entities (molecules, macromolecules, substructures and assemblies etc.) and the development of new transformation technologies. These must provide the underpinning knowledge to devise specific transformations, using minimal energy and water inputs, and generate the targeted end-user products. We should thus consider food manufacturing as a complex systems problem, dealing with heterogeneous product matrices (agents), changing processing conditions (environmental context), non-linear behaviour (phase changes), novel functional properties (emerging phenomena), etc. Accordingly, we propose a new research methodology and innovation agenda, hereby utilizing the knowledge that we have gained in the past decade and described in this Special Issue.

Published
2018
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32. Food chains; the cradle for scientific ideas and the target for technological innovations

Author

Alain Kondjoyan, Jean-Louis Escudier, Bernard Cuq, Joel Abecassis, Hugo de Vries, Gilles Garric, Jean-Michel Salmon, Véronique Planchot, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Unité expérimentale de Pech-Rouge (PECH ROUGE), Institut National de la Recherche Agronomique (INRA), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Qualité des Produits Animaux (QuaPA), Agence Française pour le Développement et la Promotion de l'Agriculture Biologique, Unité expérimentale de Pech-Rouge, Unité de recherches de Pech Rouge (MONTP PECH URPR), and Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
Value (ethics), attente du consommateur, Ingénierie des aliments, food quality, Processing innovations, qualité des aliments, Industrial and Manufacturing Engineering, innovation technologique, Sustainable food chains, alimentation durable, Food chain, 0404 agricultural biotechnology, Order (exchange), [SDV.IDA]Life Sciences [q-bio]/Food engineering, Added value, Food engineering, Environmental impact assessment, Food science, Food chains, Industrial organization, filière agroalimentaire, 2. Zero hunger, Market trends, Consumer demands, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, évolution du marché, Food quality, Transparency (graphic), Key (cryptography), Business, Food Science
Abstract

Research in the area of emerging food science and technology is still often carried out in agri-food chain perspectives, as presented here in four different ways for dairy, meat, wine and cereal cases. The key focus is on the concept of food quality throughout the chain, and the meaning of added value and food functionalities for consumers. Technology innovation approaches essentially address ways to optimize and maintain food quality according to consumer preferences, needs and acceptances. However, they also strive to reduce the environmental impact of the transformation of agroresources into food products, via targeted and intensified processing schemes requiring minimal energy and water usage, as well as value-streaming co-products of used agroresources—which holds for all the chains presented. Another key area that emerges from the cases is protein science, which concerns agroresources rich in specific protein and, protein heterogeneity, structural changes, profiles, functionalities and nutritional value. This analysis further highlights the importance of linking food science and technology to agronomy, genetics, and socioeconomic sciences. Finally, knowledge management is becoming increasingly integral to food chain research in order to increase transparency and capitalize data in a consistent manner.

Published
2018
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33. Mechanical pretreatments of lignocellulosic biomass: towards facile and environmentally sound technologies for biofuels production

Author

Hugo de Vries, Abdellatif Barakat, Claire Mayer-Laigle, Rick A. D. Arancon, Rafael Luque, Abderrahim Solhy, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), niversité Mohamed VI Polytechnique, Dept Quim Organ, Universidad de Córdoba [Cordoba], Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Barakat, Abdellatif

Subjects
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences, business.industry, Bioconversion, General Chemical Engineering, Environmental and Society, Fossil fuel, Lignocellulosic biomass, General Chemistry, Raw material, Biorefinery, Pulp and paper industry, [SDE.ES]Environmental Sciences/Environmental and Society, 7. Clean energy, Agricultural sciences, 12. Responsible consumption, chemistry.chemical_compound, chemistry, 13. Climate action, Biofuel, Enzymatic hydrolysis, Environmental science, Environnement et Société, Cellulose, business, Sciences agricoles
Abstract

The transformation of lignocellulosic biomass into biofuels represents an interesting and sustainable alternative to fossil fuel for the near future. However, one still faces some major challenges for the technology to be fully realized including feedstock costs, novel pretreatment processes, production, transportation, and environmental impact of the full chain. The development of new technologies focused to increase the efficiency of cellulose conversion to biofuels determines successful implementation. Mechanical fractionation is an essential step in order to increase final carbohydrate output, appropriate particle sizes and densification, enzymatic accessibility, and bioconversion affectivity without the production of toxic side streams. In this review article, we surveyed a substantial amount of previous work in mechanical fractionation or pretreatments of a variety of lignocellulosic biomasses; these include numerous milling schemes and extrusions, and their impacts on the physical and physicochemical properties of the lignocellulosic matrix (crystallinity, surface area, particle size, etc). We have also compared results with other pure chemical and physicochemical pretreatments in order to show the new aspects and advantages/disadvantages of such an approach. Last, but not least, the effect of mechanical treatment and physical properties on enzymatic hydrolysis and bioconversion has been discussed, with potentially interesting dry lignocellulosic biorefinery schemes proposed.

Published
2014
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34. Small-scale food process engineering — Challenges and perspectives

Author

Joel Abecassis, Laurent Chaunier, Hugo de Vries, Michel Mikolajczak, Jean-Michel Salmon, Gilles Trystram, Eric M. Leroy, Sofiane Guessasma, Sofiane Belhabib, Denis Lourdin, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Unité expérimentale de Pech-Rouge (PECH ROUGE), Institut National de la Recherche Agronomique (INRA), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN), Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Unité de recherches de Pech Rouge (MONTP PECH URPR), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Université de Nantes (UN)-Centre National de la Recherche Scientifique (CNRS), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)

Subjects
0301 basic medicine, Emerging technologies, [SDV]Life Sciences [q-bio], 7. Clean energy, Industrial and Manufacturing Engineering, innovation technologique, modelling, 03 medical and health sciences, 0404 agricultural biotechnology, Modeling, Printability, Food physics, Food systems, Complex biobased systems, Food engineering, Business sector, Resilience (network), Industrial organization, filière agroalimentaire, modélisation, 2. Zero hunger, 030109 nutrition & dietetics, business.industry, Scale (chemistry), 04 agricultural and veterinary sciences, General Chemistry, agroindustrie, 040401 food science, Biotechnology, Variety (cybernetics), Food processing, business, Food Science
Abstract

International audience; Technological innovations in the food sector have been driven by high-volume production lines over the past decades. Cost-efficiency of processing and price competitiveness of final products have been major factors. The economics of up-scaling have led to new technologies that are more efficient in terms of throughput and utilization of (homogenous) resources. The question now is whether there is a future for competitive, sustainable processing at small scale. To answer that question, we address two major issues. The first deals with process efficiency and the reliability and resilience of technologies for small-scale processing to be competitive. The second deals with localization of processing and the advantages and disadvantages of technologies for small-scale processing. Novel technologies, especially those based on electro-thermo-dynamic principles, may emerge with characteristics that appear more beneficial for applications at small-scale, and so may well contribute to the competitiveness of local producers of food and biobased products valorizing renewable resources in an integrated manner for a variety of business sectors. However, these novel technologies should go hand in hand with end-to-end innovation of the local food and biobased product system in order to be competitive with international-scale enterprises.

Published
2017
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35. Some thoughts about the bio-economy as intelligently navigated complex adaptive systems

Author

Hugo de Vries, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Dr. Stephan Dabbert, Dr. Iris Lewandowski, Dr. Andreas Pyka, Dr. Jochen Weiss, and Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
Economic forces, Iterative and incremental development, 010405 organic chemistry, système alimentaire, bioéconomie, 02 engineering and technology, Environmental economics, 01 natural sciences, 0104 chemical sciences, ComputingMilieux_GENERAL, InformationSystems_GENERAL, Exponential growth, 13. Climate action, Order (exchange), Greenhouse gas, ComputerSystemsOrganization_MISCELLANEOUS, [SDV.IDA]Life Sciences [q-bio]/Food engineering, 0202 electrical engineering, electronic engineering, information engineering, Production (economics), 020201 artificial intelligence & image processing, Sociology, Enhanced Data Rates for GSM Evolution, food system, Complex adaptive system, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

Observations of major curves for greenhouse gas emissions, energy usage, world population, obesity (and health related diseases), national deficits, etc. are showing exponential growth. This is based on current economic forces favouring upscaling, higher throughputs and homogenization of mass production processes for food, (bio-)materials, molecules, energy, but also for services like tourism. On the other hand, biology—especially ecology—and sociology demonstrate that complex, viable ecosystems require (bio- and cultural-)diversity, differentiation and dynamic equilibria between species. Concomitant patterns are sinusoidal allowing dynamics and life at the edge of order and chaos both locally and globally. Consequently, the ‘bio-economy’ faces a paradox. First thoughts about a conceptual approach for the bio-economy are presented that relate the economic evolving patterns with ecological dynamic equilibria. It is based on an iterative process of defining and monitoring images of a viable planet, exploiting complex adaptive systems (CAS) with continuously adapted rules and interventions. The emerging properties of the system fuel innovations. Those are all steered collectively by a Bio-economy Council such that these are disruptive in nature and cross-sector-oriented in order to re-direct the exponential curves towards sinusoidal patterns; this approach is introduced as intelligently navigated complex adaptive systems (INCAS).

Published
2017
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37. Breaking up and Going Home? Contesting Two Assumptions in the Demobilization and Reintegration of Former Combatants

Author

Nikkie Wiegink and Hugo de Vries

Subjects
Disarmament, Social integration, Process (engineering), As is, Law, Political science, Political Science and International Relations, Command and control, Demobilization, Constructive, Law and economics
Abstract

This article argues that the common assumptions that lie behind efforts to break the command and control structures of armed groups, and working on ‘community reintegration’, are not necessary prerequisites for a successful disarmament, demobilization and reintegration (DDR) process. Former fighters may encounter troubles going home, as their communities of origin may not be as open to them as is often assumed. They may also have no other choice than to keep their military structures intact. However, this may not necessarily impede their social integration. In fact, the structures emerging from war may be relatively constructive for the socio-economic rehabilitation of former fighters.

Published
2011
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41. Matching recent innovations and SMEs needs in the durum wheat and Mediterranean vegetables sectors: the French example

Author

Sandra Mandato, Hugo de Vries, Claire Mayer-Laigle, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), European Project: 613912,EC:FP7:KBBE,FP7-KBBE-2013-7-single-stage,TRAFOON(2013), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
Traditional food, Innovation needs, [SDV.IDA]Life Sciences [q-bio]/Food engineering, SMEs, Mediterranean vegetables, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Durum wheat
Abstract

International audience; In the European Union, small and medium enterprises (SMEs) in the food sector have to be sufficiently competitive to face various current challenges, such as changing governmental regulations, competition with large-scale manufacturers, increased pressure of retail, environmental restrictions, etc. Based on the assumption that traditional products and recent innovations could be complementary vectors to boost economic growth, this work seeks to establish a relationship between tradition and innovations from a SME point of view. After an identification of traditional products and innovation from research topics in the durum wheat and Mediterranean vegetable chains, SMEs were interviewed to get insight in their needs and the hurdles they are facing within the entire value chain (at agronomic, technological, product-related, marketing, and organizational levels). Using both qualitative and quantitative questionnaires, results showed that interviewed enterprises appeared as dynamic businesses, willing to innovate and invest, but occasionally facing financing issues. The high-rated topics of interest correspond to quality management, regulations, new products, packaging, and process technology trainings. Potential innovations are compared with the identified SMEs needs revealing a keen interest of interviewed SMEs for recent research innovations (e.g. mixed crops, bio-based and functional packaging, novel preservation processes, ecoconception, etc.). The high values of ratings of training subjects demonstrate the need for an action plan dedicated to SMEs of the traditional food sector such as an online portal, a traditional food-oriented magazine, or a joint technology demonstration platform.

Published
2015

42. Potential innovations for the traditional durum wheat food sector

Author

Sandra Mandato, Hugo de Vries, Claire Mayer-Laigle, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), European Project: 613912,EC:FP7:KBBE,FP7-KBBE-2013-7-single-stage,TRAFOON(2013), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
Durum wheat, Innovations, Traditional food, SMEs, alimentation traditionnelle, Ingénierie des aliments, filière céréale, régime méditerranéen, innovation, alimentation durable, blé dur, Alimentation et Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, Food and Nutrition, pme, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

International audience; As a cereal and staple food of our diet, durum wheat is largely consumed worldwide through a large variety of food products (pasta, couscous, bulgur, etc.). From all cereals, durum wheat-based products are playing a crucial role in culturally-diverse healthy Mediterranean diets and in the maintenance of employment in the Mediterranean basin, especially for small and medium enterprises (SMEs) and family owned businesses. Here, traditional food recipes based on durum wheat and traditional production methods are widely practiced, however, facing heavy competition with industrial produced durum wheat products and other cereal-based products. This work presents a prospective analysis of potential innovations in the durum wheat sector, particularly regarding the traditional products and various associated manufacturing processes in the Mediterranean area. Today, the development of competitive, energy saving and environmentally friendly production systems are imperative; therefore, innovations are identified and analyzed regarding all three dimensions of sustainability (economic, social and environmental). In addition, it is shown that challenges for SMEs of the durum wheat sector are related to the ability to keep typicality in safe and sustainable food products and to reconcile tradition and modernity while taking into account economic, sociological, regulatory and environmental changes. As support is needed to help SMEs and traditional food producers to develop in this direction, several policy recommendations are proposed.

Published
2015

43. Traditional Mediterranean Durum Wheat-Based Food Products

Author

Sandra Mandato, Joel Abecassis, Claire Mayer-Laigle, Hugo de Vries, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), European Project: 613912,EC:FP7:KBBE,FP7-KBBE-2013-7-single-stage,TRAFOON(2013), and Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)

Subjects
Traditional foods, alimentation traditionnelle, Ingénierie des aliments, Artisanal manufacturing, régime méditerranéen, Small-scale businesses, Durum wheat, blé dur, Alimentation et Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food and Nutrition, Food engineering, grain de blé, semoule, région méditerranéenne, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, couscous
Abstract

International audience; Durum wheat plays a major role on nutritional, cultural, economic and social development of the Mediterranean basin, where almost two-thirds of the worldwide annual durum wheat production is consumed. The specific features of durum wheat (glassy texture, amber color, high protein level, etc.) makes it suitable to undergo primary and secondary transformations leading to a lot of diverse food products such as pasta, couscous, bulgur, frekeh, a variety of breads and pastries. For manufacturing, artisanal and traditional production methods are widely practiced, however heavily under pressure due to the increasing importance of globally and industrially produced durum wheat products. The identification and description of culinary practices and know-how appear as essential prerequisites to the protection and valorization of culinary heritages as well as to the maintenance of employment, especially for SMEs and small-scale businesses in Mediterranean regions and countries. Such a study is developed within the frame of the European FP7 TRAFOON project. The presentation will provide an overview of the traditional Mediterranean durum wheat-based food products and elucidate main processing steps to highlight similarities and differences between production characteristics and end-use properties. Three main categories of durum wheat-based food products will be described: (1) Products consumed in the form of grains (whole grains or coarse-ground grains), (2) Products made by agglomeration of semolina (associated with the maintenance of granular structure), and (3) Products made by formation of a dough obtained by addition of water to semolina, remilled semolina and/or durum wheat flour. Based on such a classification, this paper will discuss the main bottlenecks and levers to develop these traditional Mediterranean products.

Published
2015

44. ChemInform Abstract: Mechanical Pretreatments of Lignocellulosic Biomass: Towards Facile and Environmentally Sound Technologies for Biofuels Production

Author

Abdellatif Barakat, Rick A. D. Arancon, Claire Mayer-Laigle, Hugo de Vries, Rafael Luque, and Abderrahim Solhy

Subjects
Chemistry, Bioconversion, business.industry, Fossil fuel, Lignocellulosic biomass, General Medicine, Raw material, Biorefinery, Pulp and paper industry, chemistry.chemical_compound, Biofuel, Enzymatic hydrolysis, Cellulose, business
Abstract

The transformation of lignocellulosic biomass into biofuels represents an interesting and sustainable alternative to fossil fuel for the near future. However, one still faces some major challenges for the technology to be fully realized including feedstock costs, novel pretreatment processes, production, transportation, and environmental impact of the full chain. The development of new technologies focused to increase the efficiency of cellulose conversion to biofuels determines successful implementation. Mechanical fractionation is an essential step in order to increase final carbohydrate output, appropriate particle sizes and densification, enzymatic accessibility, and bioconversion affectivity without the production of toxic side streams. In this review article, we surveyed a substantial amount of previous work in mechanical fractionation or pretreatments of a variety of lignocellulosic biomasses; these include numerous milling schemes and extrusions, and their impacts on the physical and physicochemical properties of the lignocellulosic matrix (crystallinity, surface area, particle size, etc). We have also compared results with other pure chemical and physicochemical pretreatments in order to show the new aspects and advantages/disadvantages of such an approach. Last, but not least, the effect of mechanical treatment and physical properties on enzymatic hydrolysis and bioconversion has been discussed, with potentially interesting dry lignocellulosic biorefinery schemes proposed.

Published
2014
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45. Dry fractionation process as an important step in current and future lignocellulose biorefineries: A review

Author

Abdellatif Barakat, Hugo de Vries, Xavier Rouau, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
Environmental Engineering, Bioconversion, 020209 energy, [SDV]Life Sciences [q-bio], Biomass, Lignocellulosic biomass, Bioengineering, 02 engineering and technology, Chemical Fractionation, ENZYMATIC-HYDROLYSIS, 7. Clean energy, 01 natural sciences, Lignin, SIZE-REDUCTION, EXPLODED RICE STRAW, Bioenergy, Cell Wall, Mechanical size reduction, ANAEROBIC-DIGESTION, 0202 electrical engineering, electronic engineering, information engineering, WOODY BIOMASS, STRUCTURAL FEATURES, BIOGAS PRODUCTION, Desiccation, WHEAT-STRAW, Waste Management and Disposal, COMPRESSED WATER-TREATMENT, Waste management, 010405 organic chemistry, Renewable Energy, Sustainability and the Environment, Chemistry, Chemical free, Pretreatments, General Medicine, Biorefinery, Pulp and paper industry, CELLULOSIC ETHANOL-PRODUCTION, 0104 chemical sciences, Energy efficiency, Cellulosic ethanol, Biofuel, Biotechnology
Abstract

The use of lignocellulosic biomass is promising for biofuels and materials and new technologies for the conversion need to be developed. However, the inherent properties of native lignocellulosic materials make them resistant to enzymatic and chemical degradation. Lignocellulosic biomass requires being pretreated to change the physical and chemical properties of lignocellulosic matrix in order to increase cell wall polymers accessibility and bioavailability. Mechanical size reduction may be chemical free intensive operation thanks to decreasing particles size and cellulose crystallinity, and increasing accessible surface area. Changes in these parameters improve the digestibility and the bioconversion of lignocellulosic biomass. However, mechanical size reduction requires cost-effective approaches from an energy input point of view. Therefore, the energy consumption in relation to physicochemical properties of lignocellulosic biomass was discussed. Even more, chemical treatments combined with physicochemical size reduction approaches are proposed to reduce energy consumption in this review. (C) 2013 Elsevier Ltd. All rights reserved.

Published
2013
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46. A Multi-Platform Flow Device for Microbial (Co-) Cultivation and Microscopic Analysis

Author

Brendan M Ryback, Ruben G. A. van Heck, Marten T. Wapenaar, Rob Spee, David Nieuwenhuijse, Dorett I Odoni, Sebastiaan K. Spaans, Suzette de Groot, Floor Hugenholtz, Youri M. van Nuland, Mark W. J. van Passel, Jaap Keijsers, Pim Kolkman, Karin Schroën, Erik Sebus, Vitor A. P. Martins dos Santos, Matthijn C Hesselman, Hugo de Vries, Colin John Ingham, and Academic Medical Center

Subjects
Microbiological Techniques, International Genetically Engineered Machine, Applied Microbiology, population, Synthetic biology, Microbiologie, Systems and Synthetic Biology, arrays, bacteria, microorganisms, Multi platform, Systeem en Synthetische Biologie, education.field_of_study, Multidisciplinary, support, Ecology, Chemistry, Microbial Growth and Development, Equipment Design, Microfluidic Analytical Techniques, Recombinant Proteins, membranes, Medicine, Genetic Engineering, Research Article, Biotechnology, Science, Population, Microfluidics, Green Fluorescent Proteins, Context (language use), Chemostat, Microbiology, Microbial Ecology, resistance, Industrial Microbiology, Synthetic gene, Escherichia coli, education, Food Process Engineering, Biology, VLAG, WIMEK, business.industry, chamber, Coculture Techniques, High-Throughput Screening Assays, culture, Microscopy, Fluorescence, Biochemical engineering, ddc:004, business, Developmental Biology
Abstract

Novel microbial cultivation platforms are of increasing interest to researchers in academia and industry. The development of materials with specialized chemical and geometric properties has opened up new possibilities in the study of previously unculturable microorganisms and has facilitated the design of elegant, high-throughput experimental set-ups. Within the context of the international Genetically Engineered Machine (iGEM) competition, we set out to design, manufacture, and implement a flow device that can accommodate multiple growth platforms, that is, a silicon nitride based microsieve and a porous aluminium oxide based microdish. It provides control over (co-)culturing conditions similar to a chemostat, while allowing organisms to be observed microscopically. The device was designed to be affordable, reusable, and above all, versatile. To test its functionality and general utility, we performed multiple experiments with Escherichia coli cells harboring synthetic gene circuits and were able to quantitatively study emerging expression dynamics in real-time via fluorescence microscopy. Furthermore, we demonstrated that the device provides a unique environment for the cultivation of nematodes, suggesting that the device could also prove useful in microscopy studies of multicellular microorganisms.

Published
2012

47. ANDROLETHAL FACTORS IN OENOTHERA

Author

Hugo de Vries

Subjects
Text mining, Physiology, business.industry, Biology, business, Data science, Article
Published
2009

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