Know more

Our use of cookies

Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

Ghostery is available here for free: https://www.ghostery.com/fr/products/

You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site: http://www.youronlinechoices.com/fr/controler-ses-cookies/, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

Cookie type

Means of blocking

Analytical and performance cookies

Realytics
Google Analytics
Spoteffects
Optimizely

Targeted advertising cookies

DoubleClick
Mediarithmics

The following types of cookies may be used on our websites:

Mandatory cookies

Functional cookies

Social media and advertising cookies

These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at cil-dpo@inra.fr or by post at:

INRA
24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

Menu Logo Principal INRAE_BIA INP_Pagora IMT-Mines-Ales MinesParisTech IMP

7th International Polysaccharide Conference of the European Polysaccharide Network of Excellence (EPNOE)- EPNOE2021

Plenary speakers

Ass. Pr. Tsuguyuki Saito

Tentative title: Controlling dispersion and assembly of cellulose nanofibers

CSJ-speaker
Tsuguyuki Saito is an associate professor for Nanocellulose at the Department of Biomaterial Sciences at the University of Tokyo, Japan.
His research has focused on understanding the structure of single cellulose nanofibers (CNFs) and on establishing strategies for making full use of the CNF potential in structured bulk materials. The current interests include understanding the contribution of interparticle interaction to the crystallinity of CNFs and producing high value-added CNF aerogels combining optical transparency and thermal insulation via a scalable, non-supercritical drying process. The key steps to achieve these objectives are in common to control dispersion and assembly of CNFs.

Dr. Nathalie Gontard

Tentative title: Cellulose-based materials to promote packaging circular economy.

gontardN
Nathalie Gontard is Research Director at INRAE (Institut National pour la Recherche Agronomique et l’Environnement) and formerly Professor at the University of Montpellier, France. She is co-author of more than 200 A level papers (h-index 40). She is the promoter and leader of the research group ePOP working on “Circular Economy and Plastic pollution in the Agri-Food sector” with a focus on food packaging and plastic waste reduction, eco-efficient and safe food contact materials, modeling and decision support tools, active, intelligent and nano-technologies bio-based solutions. She is the coordinator of the H2020 international Sino-European NoAW project (www.noaw2020.eu), EcoBioCAP FP7 and NextGenPack projects, expert for the European Commission (FETOPEN, NMBP, MSCA..), the FFEM (Fond Français pour l’Environnement Mondial), the EFSA (European Food Safety Authority), “Scientific Breakthrough” INRA’s Award and H2020 “Etoile de l’Europe” for “Climate Change and Environment”, IHEST auditor, strongly involved in science-society interactions.

Pr. Christophe Courtin

Tentative title: Oligosaccharides and polysaccharides for healthy foods: what do we need?

Christophe Courtin
Dr. Christophe Courtin is a full professor of Food Biochemistry at the Laboratory of Food Chemistry and Biochemistry at KU Leuven, Leuven, Belgium.
His research focuses on cereal starch and non-starch carbohydrates and dietary fiber, the enzymes that degrade them, and yeast in cereal processing. Dietary fibres under study are arabinoxylans, arabinoxylan-oligosaccharides, fructans, and, more recently, cellulose and beta-glucan. Cereal bran as a dietary fibre rich byproduct from roller milling or as part of the whole meal is equally studied. The emphasis is on a basic understanding of the structure and properties of these carbohydrates (as individual molecules and as components of complex 3D structures) as well as on their technological and health functionality in cereal-based processes and products, using, amongst others, molecular biology as a tool. The yeast research line focuses on the interaction between yeast and dough at the level of dough rheology, fermentation substrates, enzymes, inhibitors, aroma, end-product quality, and nutrition.

Pr. Ingo Burgert

Tentative title: Bio-inspired functional wood materials.

Ingo Burgert
Ingo Burgert is a professor for Wood Materials Science at ETH Zurich and group leader of the WoodTec group at Empa.
The main objective of the professorship is to expand the utilization of wood by tailoring the performance of wood materials to specific applications, improving beneficial properties, and meeting the challenges, which limit a wider use. This includes modification of wood to render it more UV stable or flame-retardant and to develop novel wood materials by embedding new functionalities in the hierarchical and porous wood scaffold, thus enabling the wood to function as a sensor, energy harvest unit, or as a high-strength cellulose composite.