Plants / insects

Coordinators

Frédéric MARION-POLL (AgroParisTech - Université Paris-Saclay) and Loïc RAJJOU (AgroParisTech - Université Paris-Saclay).

Context

In a context of increasing global food demand, a strong emphasis is being placed on improving agricultural yields and productivity. The production and consumption of meat continues to increase worldwide, causing adverse effects on the environment and public health. It is necessary to consider new sources of protein for both animal feed and human nutrition. On the basis of an analysis of nutritional needs, of the foods on the market and of the available projections concerning the medium-term evolution of protein consumption at the global level, we will examine alternative solutions using new protein sources from plants and insects. Also, the objective will be to give an overview of the genetic, physiological and environmental determinants related to the quality of these alternative protein sources through their modes of production. This TU will illustrate the genetic diversity, chemical properties and technological and biotechnological qualities of plant and insect proteins. This analysis will be complemented by an examination of the impact on health and on the opportunities for industrial and gastronomic developments that these new protein sources represent.

Format

The TU will be carried out in as a series of lectures, tutorials and a personal project conducted by students. 

Bibliography

• Sabaté, J., & Soret, S. (2014). Sustainability of plant-based diets: back to the future. The American journal of clinical nutrition, 100 (Supplement 1), 476S-482S.
• van Huis, A. (2013). Potential of insects as food and feed in assuring food security. Annual Review of Entomology, 58, 563-583.

French
Elective TU (Choice between the TUs "Plants/insects" and "Biotechnologies" and the TU "Integrated Plant physiology").
Lectures: 10h, Tutorials: 10h
ECTS: 2
Location: Paris