DECIMALE Development of Innovative Control Methods to Manage Emerging Hazards Related to Protein Alternatives [Thesis, Oniris, Pays de la Loire Region]

Context:

Future demographic and environmental challenges are prompting populations to explore new alternatives. Plant-based products and the use of insects are now recognized as potential alternatives to animal products. However, the measures already implemented to control the microbiological quality of conventional foodstuffs have not been developed for plant-based and insect-based protein substitutes.

The transposition of conventional analytical methods is not suitable for controlling these emerging hazards. Indeed, for the insect matrix, limitations have been demonstrated in detecting pathogens and spoilage agents due to the richness and variability of their microbial flora, and these matrices may give rise to new hazards that are not detected by the targeted methods implemented (Brulé et al 2024) . Plant-based alternatives, on the other hand, may significantly increase exposure to already known hazards due to their high consumption but also due to the implementation of new processing methods.
 

Objectives:

The Ph.D thesis project of Victoire Le Cozic aims to characterize the bacterial diversity of these alternative foods, particularly insects and plant products, to evaluate the effectiveness of microbiological control methods, and to develop them with a view to future regulation and the implementation of relevant quality controls. Innovative methods such as metagenomics and quantitative PCR will be used in addition to traditional culture methods.

The ultimate goal will be to assist public authorities in controlling the safety and quality of protein alternatives, particularly novel foods such as insects, as well as plant-based alternatives, which are rapidly growing in popularity. The results of this project will provide valuable scientific support for the development of the agri-food industry, while meeting the growing needs of consumers seeking new, safe, and sustainable sources of protein.

Start date: December 2024

Duration: 3 years

Partners:  LSA (Food Safety Laboratory) of ANSES in Maisons-Alfort

Coordination: Géraldine Boué, Lecturer-researcher at SECALIM

Funding: Pays de la Loire Region and Oniris VetAgroBio