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.
Choose which plant to consider for which application.
Construct, justify and recommend a technological itinerary according to product and intended use.
Identify the specific composition and properties of palm oil.
Identify the production, refining and transformation processes for palm oil, with their impact on composition and properties.
Extract compounds of interest by solvent or solid-liquid extraction. Solid-liquid extraction hands-on.
Evaluate the impact of palm oil in various products (biofuels, foodstuffs, etc.) and consider its substitution.
Address the regulatory aspects of using palm oil.


This module is of interest to students considering 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 LAI specialization.

Biochemistry courses in semesters 5 and 6 for AGBs

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

Plant resources in general: diversity, availability, competition between uses, geopolitical issues
Fruit and vegetables, soy and legumes: composition, uses, food preservation and processing itineraries
Examples of resource exploitation for non-food purposes
Economics of the fruit and vegetable chain and valorization of co-products from food chains, (CTIFL lecture) 3 slots
Example of valorization: extraction, purification and applications of natural molecules for non-food applications (lecture) 2 slots

Part Palm chain (R. Savoire: 9 lecture 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...)

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

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
Technologie des légumes, Y. Tirilly, CM Bourgeois, TEC et DOC 1999
Technologie de la transformation des fruits, G. Albagnac, P. Varoquaux et J.C. Montigaud, TEC et DOC 2002
Eco-extraction du végétal, F. Chemat, collection technique et ingénierie Dunod.
DU BON USAGE DES RESSOURCES RENOUVELABLES Yves Gillon, Christian Chaboud, ... https://books.openedition.org/irdeditions/