Proteins: animal vs. vegetable

Animal products (meat, egg products, etc.), particularly proteins, are known to have important nutritional and functional properties. Current consumer trends, including environmental concerns, are leading to a shift in consumer expectations towards more plant-based products. The aim of this in-depth module is to present animal resources and their functionality, and to evaluate substitution by plant or other resources from a nutritional, functional or environmental point of view. 

Food chains course 

1. Presentation of the protein sectors (animal and plant) (5 CI)

a. Production of protein-rich animal and plant resources, past and future global trends, associated environmental issues (C. Bosch-Bouju, 3 CI)

b. ultratransformation & nutritional impact of proteins (V. pallet, 2 CI)

2. Biochemistry of animal vs. plant proteins (3 CI)

a. Introduction: physico-chemical and functional properties of food proteins (C. Bosch-Bouju, 1 CI) 

b. Technofunctional properties of proteins (solubility, foaming, emulsifying, texturizing properties, etc.): eggs, milk, fibrous meat (R. Savoire, 1 CI)
c. Functionalization of proteins (plant, soy): texturizing plant proteins, enzymatic hydrolysis (M. Dols, 1 CI)

3. Alternatives (project approach) - (4 slots including 1 independent, RS, CBB, part-time)

1. Microalgae 

2. Macro Algae 

3. Insects 

4. Synthetic meat 

5. Plant proteins (legumes, cereals) 

6. Mushrooms (mycoproteins) : Jules

5. Substitutes vs. new products and debate 

a. Insects (N. Dubourdieu, 2 CI)

b. Alternative presentations and discussion (all module participants, 4 slots)