{"id":11476,"date":"2024-05-31T11:52:13","date_gmt":"2024-05-31T15:52:13","guid":{"rendered":"https:\/\/cifst.ca\/grappe-de-science-alimentaire\/activity-3-novel-feedstock-for-plant-based-analogues-of-fermented-dairy-products\/"},"modified":"2024-06-04T11:38:03","modified_gmt":"2024-06-04T15:38:03","slug":"activite-3-nouvelles-matieres-premieres-pour-des-analogues-vegetaux-de-produits-laitiers-fermentes","status":"publish","type":"page","link":"https:\/\/cifst.ca\/fr\/grappe-de-science-alimentaire\/activite-3-nouvelles-matieres-premieres-pour-des-analogues-vegetaux-de-produits-laitiers-fermentes\/","title":{"rendered":"Activit\u00e9 3 – Nouvelles mati\u00e8res premi\u00e8res pour des analogues v\u00e9g\u00e9taux de produits laitiers ferment\u00e9s"},"content":{"rendered":"

[et_pb_section fb_built=”1″ next_background_color=”#ffffff” _builder_version=”4.24.2″ _module_preset=”default” background_enable_color=”off” use_background_color_gradient=”on” background_color_gradient_stops=”rgba(43,135,218,0) 0%|rgba(5,15,24,0) 35%|rgba(3,10,16,0.55) 71%|rgba(0,0,0,0.56) 100%” background_color_gradient_overlays_image=”on” background_image=”https:\/\/cifst.ca\/wp-content\/uploads\/2024\/04\/CIFST_Dairy.jpg” background_position=”bottom_center” min_height=”263px” bottom_divider_style=”waves2″ bottom_divider_height=”21px” global_colors_info=”{}”][et_pb_row _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” text_text_color=”#FFFFFF” text_font_size=”33px” background_color=”rgba(0,0,0,0.17)” positioning=”absolute” position_origin_a=”bottom_left” vertical_offset=”-140px” vertical_offset_tablet=”-118px” vertical_offset_phone=”-118px” vertical_offset_last_edited=”on|desktop” width_tablet=”” width_phone=”100%” width_last_edited=”on|phone” custom_padding=”10px|10px|10px|10px|true|true” text_font_size_tablet=”25px” text_font_size_phone=”25px” text_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

Activit\u00e9 3 – Nouvelles mati\u00e8res premi\u00e8res pour des analogues v\u00e9g\u00e9taux de produits laitiers ferment\u00e9s<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_row column_structure=”3_4,1_4″ module_id=”fc-description” _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”3_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” text_text_color=”#666666″ header_text_color=”#5eaf49″ header_2_text_color=”#5eaf49″ header_3_text_color=”#9dc95f” custom_padding=”||0px|||” global_colors_info=”{}”]<\/p>\n

R\u00e9sum\u00e9 de l’activit\u00e9 :<\/h1>\n

Avec la pr\u00e9f\u00e9rence croissante des consommateurs pour les prot\u00e9ines d’origine v\u00e9g\u00e9tale, les exigences en mati\u00e8re de fonctionnalit\u00e9 et de performance des produits prot\u00e9iques d’origine v\u00e9g\u00e9tale augmentent \u00e9galement. Toutefois, la prot\u00e9ine de canola ne repr\u00e9sente que 0,14 % du march\u00e9 des prot\u00e9ines v\u00e9g\u00e9tales. \u00c0 l’heure actuelle, la majeure partie du tourteau de canola est utilis\u00e9e dans l’alimentation animale, ce qui compromet l’\u00e9norme potentiel de cette source de prot\u00e9ines de haute qualit\u00e9, nutritive, \u00e9conomique et durable pour la consommation humaine.<\/p>\n

L’identification de nouvelles sources de prot\u00e9ines durables souligne le besoin critique d’approches transformatrices ax\u00e9es sur la transformation durable. Ce besoin est accentu\u00e9 lors de la production de produits ferment\u00e9s, car les exigences relatives aux cultures de fermentation pour les analogues v\u00e9g\u00e9taux ferment\u00e9s des produits laitiers diff\u00e8rent de la production de produits laitiers ou de fromage \u00e0 partir du lait. Seules quelques \u00e9tudes ont caract\u00e9ris\u00e9 la performance des levains lactiques dans la production de produits fromagers non laitiers et seules quelques levains pour la production de fromages non laitiers sont disponibles dans le commerce.<\/p>\n

Le projet permettra de valoriser le tourteau de canola et d’acc\u00e9l\u00e9rer la s\u00e9lection des levains pour la fermentation d’analogues v\u00e9g\u00e9taux de produits laitiers ferment\u00e9s.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” text_text_color=”#666666″ header_text_color=”#5eaf49″ header_2_text_color=”#5eaf49″ header_3_text_color=”#9dc95f” custom_margin=”||0px||false|false” custom_padding=”||0px|||” global_colors_info=”{}”]<\/p>\n

Activities:<\/h2>\n

[\/et_pb_text][et_pb_menu menu_id=”97″ active_link_color=”#487c33″ module_class=”lwp-hide-mobile-menu” _builder_version=”4.24.2″ _module_preset=”default” menu_font=”||||||||” menu_text_color=”#000000″ custom_margin=”0px||||false|false” custom_padding=”0px||||false|false” saved_tabs=”all” global_colors_info=”{}” active_link_color__hover_enabled=”on|desktop” active_link_color__hover=”#D13535″][\/et_pb_menu][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.24.2″ _module_preset=”default” background_enable_color=”off” background_image=”https:\/\/cifst.ca\/wp-content\/uploads\/2024\/04\/title_bar_black_bkg.svg” background_size=”custom” background_image_height=”66px” background_position=”center_left” background_horizontal_offset=”-4%” min_height=”75px” custom_margin=”||25px||false|false” custom_padding=”0px||0px||true|false” background_last_edited=”on|phone” background_image_height_tablet=”61px” background_horizontal_offset_tablet=”150%” background_horizontal_offset_phone=”100%” border_color_bottom=”#000000″ global_colors_info=”{}”][et_pb_row _builder_version=”4.24.2″ _module_preset=”default” custom_padding=”20px||0px||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” text_text_color=”#FFFFFF” header_text_color=”#FFFFFF” header_2_text_color=”#FFFFFF” max_width=”500px” min_height=”40px” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||false|false” border_color_bottom=”#FFFFFF” global_colors_info=”{}”]<\/p>\n

Chercheurs d’activit\u00e9<\/h1>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_id=”fc-activities” _builder_version=”4.24.2″ _module_preset=”default” custom_margin=”0px||0px||false|false” custom_padding=”0px||||false|false” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ make_equal=”on” _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.24.2″ _module_preset=”default” border_radii=”off|10px|10px||” border_width_all=”2px” border_color_all=”#487bbe” global_colors_info=”{}”][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” text_font=”|600||on|||||” text_text_color=”#FFFFFF” background_color=”#487bbe” custom_margin=”||0px||false|false” custom_padding=”15px|15px|15px|15px|true|true” global_colors_info=”{}”]<\/p>\n

Chercheur principal<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” min_height=”270px” custom_padding=”15px|15px|15px|15px|true|true” border_color_all=”#487bbe” border_width_bottom=”1px” border_color_bottom=”#666666″ global_colors_info=”{}”]<\/p>\n

MICHAEL G\u00c4NZLE<\/strong>
Professeur, Facult\u00e9 des sciences de l’agriculture, de la vie et de l’environnement – D\u00e9partement des sciences de l’agriculture, de l’alimentation et de nutrition<\/p>\n

Universit\u00e9 de l’Alberta
3-18G Agriculture\/Forestry Centre
9011 – 116 St NW
Edmonton, AB, T6G 2P5<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” custom_padding=”0px|15px|15px|15px|false|true” global_colors_info=”{}”]<\/p>\n