The studies of our group are focused on:

• characterization of the structure and biochemical composition of grains, seeds and co-products from the plant with a different scales approach (organ, tissue, sub-cellular structure, polymer) to monitor and better understand their ability for dissociation;

• the identification of the specific role of genetic, environmental factors or of the operating processing steps on structures, compositions and functional properties;

• the understanding of relationships between the assembling mechanisms of powders, obtained from raw matter dissociation, and the end-use values of food (nutritional properties, safety,…) or non-food (rheology,…) products.

Reverse-engineering are also undertaken to reach specific defined properties.