Plant resources, sustainable exploitation for food and other industries

This module aims to

• Describe and classify available plant resources

• Discuss the food and non-food uses of plant resources and the competition between uses of these abundant but not infinite resources.
• Choosing which plant to consider for which application.
• Construct, justify and recommend a technological itinerary according to the product and its intended use Identify the specific composition and properties of palm oil
• Identify palm oil production, refining and transformation processes and their impact in terms of composition and properties.
• Solvent extraction of compounds of interest, solid-liquid extraction. TP solid-liquid extraction.
• Assess the impact of palm oil in various products (biofuels, food, etc.) and consider its substitution.
• Address the regulatory aspects of using palm oil.

This module is of interest to students planning to work in the fruit and vegetable or fats (AGB) sectors, or in the valorization of plant resources.

This module is compulsory for access to the 3A IPM specialization.

Inventory and sharing of resources, conservation and processing issues (M. DOLS 10 CM + 2 TD slots, + 2 lectures (5 CM))

• Plant resources in general: diversity, availability, competition between uses, geopolitical issues

• Fruits and vegetables, soya and pulses: composition, uses, food preservation and processing routes
• Examples of resource exploitation for non-food purposes
• Economics of the fruit and vegetable sector and valorization of food chain co-products, (CTIFL conference) 3 slots
• Example of valorization: extraction, purification and applications of natural molecules for non-food applications (conference) 2 niches

Part Palm industry (R. Savoire: 9 lesson slots + 4 h case study)

• Composition, nutritional positioning
• Resource availability and production
• Extraction and refining
• regulatory aspects
• Fractionation
• Interesterification
• Hydrogenation

Case study: role and substitution of palm oil in products (biofuels, cosmetics, pastries, cookies, etc.)

Extraction part 5 class slots, D Deffieux, TP 4h R. Savoire

Recommended references

Manuel des corps gras, A. Karleskind, J. P. Wolff, J. F. Guthmann,Tech et Doc, 1992

Palm oil: production, processing, characterization and uses, Oi-Ming Lai Chin-Ping Tan Casimir Akoh, AOCS Press, 2012

Vegetable technology, Y. Tirilly, CM Bourgeois, TEC et DOC 1999

Fruit processing technology, G. Albagnac, P. Varoquaux and J.C. Montigaud, TEC et DOC 2002

Eco-extraction of plants, F. Chemat, Dunod technical and engineering collection.

GOOD USE OF RENEWABLE RESOURCES Yves Gillon, Christian Chaboud, ... https://books.openedition.org/irdeditions/