Caroline Pénicaud
- Paris-Saclay Food and Bioproduct Engineering (SayFood)
Compétences
Publications
Publications
Food sustainability in collective catering: which consensus around a desirable unknown?8th International Farming System Design Conference, Aug 2025, Palaiseau, France. ⟨10.17180/j9xc-fs91⟩ |
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UMR SayFood : approches d’écoconceptionCOPIL du RMT ECOVAL, Feb 2025, Paris, France |
Innovations couplées entre agriculture, transformation et restauration collective pour une alimentation bio et durableSéminaire du métaprogramme METABIO d'INRAE, May 2025, Paris, France |
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The coupled design of innovations between farmers and public catering operators, a lever for agroecological transition8th International Farming System Design Conference, INRAE, Aug 2025, Palaiseau, France. pp.342-344, ⟨10.17180/j9xc-fs91⟩ |
Allocating environmental impacts between coproducts - Challenges of a methodological consensusGreen Food Tech, INRAE; INAF; Université Laval Québec; Unité Mixte Transfrontalière BioEcoAgro; Université de Lille, Apr 2025, Saint Malo, France |
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Breaking Silos: Integrating Food Science and Agronomy for Systemic ChangeFSD8 8th International Farming System Design Conference, Aug 2025, Palaiseau (France), France. pp.44 |
Prospective LCA to design a sustainable itinerary for the production of lactic acid from wheyGreenFoodTech 2025, Apr 2025, Saint-Malo, France |
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Scaling coupled innovation design between public catering and farming sectors: analysis of a support program8th International Farming System Design Conference, INRAE, Aug 2025, Palaiseau, France. pp.375-377, ⟨10.17180/j9xc-fs91⟩ |
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SEAMPL, Un outil d'aide à la conception de scénarios de réemploi basé sur des critères environnementaux.Workshop réemploi de la Chaire d'entreprises Vigne & Vin, Chaire d'entreprises Vigne & Vin; Institut Agro Montpellier, Jun 2025, Montpellier, France |
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Using design theory to build cross-disciplinary research agendas for sustainability transition: learnings from four experiences8th International Farming System Design Conference, INRAE, Aug 2025, Palaiseau, France. pp.345-347, ⟨10.17180/j9xc-fs91⟩ |
Analyzing coupled innovation processes between public collective catering and agriculture in France to support agroecological transition15th IFSA conference IFSA 2024, IFSA, Jul 2024, Trapani, Italy |
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Exemple de prise en compte simultanée de deux ou plusieurs dimensions nutrition et durabilité pour optimiser un alimentScores et autres indicateurs associés aux produits alimentaires : quelles questions pour la R&D ?, ACTIA; INRAE, Jan 2024, Paris, France |
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Quels outils de transformation adaptés aux systèmes alimentaires territorialisés ?Journée Reterritorialisation de l’alimentation, Agri Sud-Ouest Innovation, Mar 2024, Bordeaux, France |
Environmental and nutritional performance of meal trays served in collective cateringLCAFood 2024, Sep 2024, Barcelona, Spain |
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Des modèles ACV simplifiés à l'outil d'aide à la decision : Application au réemploi des bouteilles en verreSéminaire annuel du réseau ACV à INRAE, Jan 2024, Rennes, France |
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User-friendly tool based on simplified parametrized Life Cycle Assessment models to optimize returnable packaging38th EFFoST International Conference 2024, Nov 2024, Bruges (Belgium), Belgium |
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Des modèles ACV simplifiés à l’outil d’aide à la decision: Application au réemploi des bouteilles en verreSéminaire annuel du réseau ACV à INRAE, Jan 2024, Rennes, France |
Life Cycle Assessment for the eco-design of an innovative strategy for the valorization of whey in a bioeconomy approachLCAFood 2024, Sep 2024, Barcelona, Spain |
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Innovations couplées et alimentation durableSéminaire sur les transitions territoriales, AgroParisTech, Jan 2024, Palaiseau, France |
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How sustainable are territorialised food systems? A DELPHI approach for routine quantitative analysis63. ERSA Congress, Regional Science Dialogues for Peace and Sustainable Development,, European Regional Science Association, Aug 2024, Terceira Island, Portugal |
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Le groupe de travail "Outils de transformation" du RMT Alimentation localeEvénement final du projet PAT'AT, FN CUMA, Apr 2024, En ligne, France |
Évaluation environnementale et nutritionnelle de repas servis en restauration collective d’entreprisesSéminaire annuel du réseau ACV à INRAE, INRAE, Jan 2024, Rennes, France |
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Recommendations for sustainable dietary patterns in the political debate: the French caseLCAFood 2024, Sep 2024, Barcelona, Spain |
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Ecoconception alimentaire ; Enjeux Organisationnels ; Projet Européen FAIRCHAINColloque dédié à l'Ecoconception, COMET (COMmunauté d'ExperTs) RSE (Responsabilité Soci(ét)ale des Entreprises) du CNES (Centre national d'Etudes Spatiales), Nov 2024, Toulouse, France |
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L’Analyse du Cycle de Vie pour concevoir une offre alimentaire plus durableLes rencontres INRAE au SIA, Institut Carnot Qualiment, Mar 2023, Paris, France |
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From ecodesign to eco-innovation towards sustainable food systemsFIPDes Day 2023, International Talents in Food Innovation and Product Design, Erasmus Mundus Joint Master Degree Food Innovation and Product Design, Sep 2023, Palaiseau, France |
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How to encourage putting technological innovations for food producers and food SMEs into practise : The experience of the EU-FAIRCHAIN projectGREEN FOOD TECH 20-23, Institut sur la nutrition et les aliments fonctionnels (INAF); University de Laval, May 2023, Montreal, Canada |
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How to involve the stakeholders in the sustainability assessment process of a technology or food value chain The experience of the EU-FAIRCHAIN projectInternational Congress on Engineering and Food - ICEF14, https://www.icef14.com/en/committees/6, Jun 2023, Nantes, France |
Ecoconception des aliments et bioproduits : de l’intégration des qualités des produits à l’éco-innovation pour des systèmes alimentaires plus durablesSéminaire interne BIA, UMR BIA, Sep 2023, Nantes, France |
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Short and local food chainsFinal event Food Improv'iders, ANIA, Aug 2023, En ligne, France |
Environmental performances of the production of dried lactic acid bacteria concentrates protected by fructo-oligosaccharides ICEF14, June 20 th to 23 rd 2023, Nantes, FranceInternational Congress on Engineering and Food, Jun 2023, Nantes, France |
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L'évaluation de la durabilité dans les processus de conception d'innovationsWebinaire IDEAS, IDEAS, Dec 2023, En ligne, France |
La fermentation pour favoriser la consommation de légumineusesLes rencontres INRAE au SIA, INRAE, Mar 2023, Paris, France |
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Etude de l'origine des variations potentielles d'impacts environnementaux entre les fromages : cas de 44 fromages AOPCommission R&D du CNAOL, CNAOL, Jan 2022, Paris, France |
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Les déchets agricoles et alimentaires sur un territoire périurbain francilien à urbanisation croissante: co-conception de solutions et d’innovations pour leur réduction, leur gestion et la diversification de leurs usages. Travaux du consortium PeriUrbanWasteEngSéminaire IDEAS, IDEAS, Dec 2022, Palaiseau, France |
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Innovative upgrades to value and packaging of small quantities of liquid food products36th EFFoST International Conference 2022, EFFoST: federation of associations and societies focused on food science and technology in Europe., Nov 2022, Dublin, Ireland |
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Structuration, gestion et réutilisation des données autour des aliments / bioproduits / procédésWebinaires Mai 2022 - Printemps de la donnée, INRAE DIPSO, May 2022, WEBINAIRE, France |
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Influence of the preparation mode on the environmental performance of food products: A case study on pizzas13th International Conference on Life Cycle Assessment of Food 2022 (LCA Foods 2022), Oct 2022, Lima, Peru |
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Adapting MEANS-InOut LCA software to food engineering, in relation to the PO² food ontology and PO²-BaGaTel food engineering database13th International Conference on Life Cycle Assessment of Food 2022 (LCA Foods 2022), Oct 2022, Lima, Peru |
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Ecoconception d'un bioprocédé : les bactéries lactiques stabiliséesCapbiotek Web Tour : L’Eco-conception, Biotech Santé Bretagne, Apr 2021, En ligne, France |
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Conception d'un agenda de recherche pour l'innovation couplée vers des systèmes agri-alimentaires durablesWebinaire IDEAS, IDEAS, May 2021, En ligne, France |
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Les fromagers face aux défis environnementauxL'écoconception en pratique, Profession Fromager, Nov 2020, En ligne, France |
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Environmental performance of new processes for the production of fructo- and galacto-oligosaccharides (FOS and GOS)12th International Conference on Life Cycle Assessment of Food 2020 (LCA Food 2020), Oct 2020, Virtual from Berlin, Germany |
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La diversité des partenariats entre équipes de recherche et acteurs de la R&D dans le secteur agroalimentaire : constats et perspectivesSéminaire IDEAS, IDEAS, May 2019, Paris, France |
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Éco-conception des aliments, bio-produits et bio-procédésSéminaire EcoSD, Réseau EcoSD, Jan 2019, Paris, France |
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Nouveaux enjeux autour de la transformation de produits locauxColloque Reterritorialisation de l'alimentation, RMT Alimentation locale, Nov 2019, Paris, France |
Methodological approach towards environmentally friendly processes for preserving lactic acid bacteriaClub des Bactéries Lactiques, Jun 2019, Caen, France |
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Designing a research agenda for coupled innovation towards sustainable agrifood systems: a collective innovation process to identify common purposes for collaboration in researchSISA2018, Nov 2018, Riga, Latvia |
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Transformation, réduction des échellesLa restauration collective, un levier pour la (re)territorialisation de l'alimentation ? Place et rôles de la restauration collective dans les projets alimentaires territoriaux (PAT), UNCPIE, ANPP, INRA, RnPAT, Apr 2018, Paris, France |
Relating transformation process, eco-design, composition and sensory quality of dairy products using PO2 ontologyCheese symposium, Apr 2018, Rennes, France. 1 p |
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Eco-conception de bioproduits et l’analyse multi-critères pour des aliments durablesLa relation entre conception et évaluation, IDEAS, Feb 2018, Grignon, France |
Construire une offre alimentaire plus saine, durable et appréciée des consommateurs : cartographie multicritère du marché français des pizzasJFN 2017, Journées Francophones de Nutrition, Dec 2017, Nantes, France |
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Sensory drivers of consumer perception of naturalness, nutritional and environmental qualities: inventory of Pizzas in France12. Pangborn Sensory Science Symposium (Pangborn 2017), Aug 2017, Providence, United States |
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Eco-conception des bio‐procédés : exemple des bactéries lactiques stabiliséesMétaséminaire CEPIA 2017, INRA-CEPIA, Mar 2017, Massy, France |
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Freeze-drying control by taking into account environmental considerations (communication orale)FoodFactory, Oct 2016, Laval, France |
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Eco‐conception de procédés de transformationSéminaire InCoM 2016, INRA-CEPIA, Mar 2016, Paris, France |
Production of stabilized lactic acid bacteria viewed from a life cycle assessment perspectiveLCA Food 2016, Oct 2016, Dublin, Ireland |
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[MS]²O: A Multi-scale and Multi-step Ontology for Transformation Processes: Application to Micro-Organisms22nd International Conference on Conceptual Structures, Jul 2016, Annecy, France. pp.163-176, ⟨10.1007/978-3-319-40985-6_13⟩ |
Eco-design of food and bio-processes: Example of production of stabilized lactic acid bacteriaLecture at WUR, Sep 2016, Wageningen, Netherlands |
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Life cycle assessment for an eco-friendly management of the production of stabilized microorganismsLife Cycle Management 2015, Aug 2015, Bordeaux, France |
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Environmentally eco-reasoned design process for functional yeast production and stabilization3. European Congress of Applied Biotechnology (ECAB 3), Sep 2015, Nice, France |
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Methodology framework for assessing the ecoperformance of a processLife Cycle Management 2015, Aug 2015, Bordeaux, France |
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Linking life cycle assessment and uncertainty analysis is an efficient tool to evaluate the environmental performance of an innovative food processing technologyLife Cycle Management 2015, Aug 2015, Bordeaux, France |
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Insights into freeze-drying energy consumptions for an environmentally-reasoned process control (poster)GPE – 4th International Congress on Green Process Engineering, 2014, Seville, Spain. pp.546 |
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CAPE for environmental efficiency : application to biomass drying industrial process19. International Drying Symposium (IDS 2014), Aug 2014, Lyon, France |
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Environmental performance of a new food processing technology by using life cycle assessment combined to uncertainty analysis28. EFFoST International Conference, Nov 2014, Uppsala, Sweden |
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Systemic approach for eco-efficiency analysis of agro-chemical processGPE – 4. International Congress on Green Process Engineering, Apr 2014, Sevilla, Spain |
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Conduite intelligente des procédés de transformationVitagora Café, Vitagora, Jan 2014, Dijon, France |
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Conduite intelligente des procédés de transformation, exemples de la lyophilisation de bactéries lactiques et de l'affinage du fromageRencontres Qualiment, Institut Carnot Qualiment, Feb 2014, Nantes, France |
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Construction d’une ontologie multi-échelles et multicritères - Application à un système de production et de stabilisation de cellules microbiennesJournées Francophones d'Ingénierie des Connaissances, IC'2014, Atelier In-OVIVE, Jun 2014, Clermont-Ferrand, France. 2 p |
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Analyse environnementale de procédés bio-industrielsSFGP2013 - XIV. Congrès de la Société Française de Génie des Procédés, Oct 2013, Lyon, France |
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Réponse physiologique de Saccharomyces cerevisiae et Yarrowia lipolytica aux conditions de production et de stabilisationLevures, Modèles & Outils – 10ème Rencontre des Levuristes Francophones, Apr 2012, Toulouse, France |
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Towards a better understanding of the freezing resistance of lactic acid bacteriaInternational Conference on Membrane Domains, Nov 2012, Dijon, France |
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Influence of the membrane phase behaviour and lipid composition on the freezing-resistance of lactic acid bacteriaFaraday Discussion 161: Lipids and Membrane Biophysics, Sep 2012, London, United Kingdom |
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Coupling between heat and mass transfer and stoechio-kinetic models to bring insight into Maillard reaction kinetics during baking of sponge-cake products11. International Congress on Engineering and Food (ICEF11), May 2011, Athens, Greece |
A mechanistic model of heat and mass transfer used as a tool to bring insight into chemical reactivity during baking of sponge-cake products6. International CIGR Technical Symposium - Section VI: "Towards a Sustainable Food Chain. Food Process, Bioprocessing and Food Quality Management", Apr 2011, Nantes, France |
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Cinétiques d’oxydation de l’acide ascorbiqueSéminaire Scientifique "Outils et méthodes d'analyse de processus réactionnel au sein des aliments", Apr 2009, Montpellier, France |
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Oxygen Transfer coupled to Oxidation Reactions: Numerical Tool for Optimising Nutritional Quality of Food6th Chemical Reactions in Food Conference 2009, May 2009, Prague, Czech Republic |
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Coupling oxygen transfer and vitamin C oxidation reaction: an experimental and modelling study3. Shelf Life International Meeting (SLIM 2008), 2008, Ischia (Naples), Italy |
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Developing a food requirement approach for designing food packaging and edible coating to extent food shelf-lifeExtending Shelf Life conference, 2008, Hamburg, Germany |
Fat-salty sensory interactions in model cheeses: multivariate analysis of a compilation of data from different projects organized in the BaGaTel database16. Weurman Flavour Research Symposium, 2021, Proceedings of the 16. Weurman flavour research symposium, ⟨10.5281/zenodo.5128616⟩ |
Repenser la transformation des produits agricoles à l'échelle d'un teritoireHors-série (3), pp.63, 2019, Village Magazine |
La conservation des alimentsÉditions Quae, 2025, 9782759240777 |
Etude et modélisation du couplage entre le transfert d’oxygène et les réactions d’oxydation dans les aliments au cours de leur conservationIngénierie des aliments. Université Montpellier 2 (Sciences et Techniques), 2009. Français. ⟨NNT : ⟩ |
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Ecoconception des aliments et bioproduits : de l’intégration des qualités des produits à l’éco-innovation pour des systèmes alimentaires plus durablesSciences de l'environnement. Université Paris-Saclay, 2023 |