University of Pau and Pays de l’Adour (UPPA)

 

 

Ahmed Allal

University Professor
UPPA, IPREM
Qualifications : Doctor in Polymer Physics and Chemistry
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Motivation for the project
The Pyrenean foothills are terroirs where farmers and the agri-food sector produce foods of great nutritional and gustatory qualities such as foie gras, ham, cheese and wine, to name but a few. Because of their quality, these foods have been awarded labels from French-European authorities : AOC, PDO, PGI, etc. These designations were obtained thanks to the hard work done by the producers on the quality of their products and their work practices. These labels are the sign of high quality, authentic products for consumers. However, hams and cheeses are often found in supermarket or store shelves packed in plastic packaging. Unfortunately, this packaging is not neutral for the food. The catalyst for the FoodyPlast project was the inadequacy between an excellent food product and ordinary packaging.

 

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Christelle Bonnemason-Carrère

Project Manager
UPPA, IPREM
Qualifications : Doctor in Environmental Science
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Motivation for the project
The FoodyPlast project is a great opportunity for me to reinforce my skills as project manager, and broaden my scientific knowledge to include the field of polymeric materials which trigger my curiosity and a genuine interest. This is a very optimistic project, since its aim is ultimately to produce packaging that respects both the environment and consumers’ health (because of its composition and its recycling possibilities). These are values to which I am particularly sensitive. I am delighted to be part of this adventure which promises to be both scientifically and humanely rewarding.n.

 

 

Ambre Issart

Chemical engineer
Doctoral Student
UPPA, IPREM
Qualifications : Polymers and formulations

Motivation for the project
In my opinion, the FoodyPlast project is a great opportunity for me to embark on a career in the field of plastic materials, their analysis and recycling. It will help me to further my knowledge, and open up this particular field to me. From the physico-chemistry of polymers, from analytics to biology, this project presents a multidisciplinary context directly related to industry, the environment and to human beings. The innovation it will bring is destined to be directly applied to vital and topical subjects. These are all aspects that make me highly interested in the FoodyPlast project.

 

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Joanna Szpunar

Research Engineer - CNRS
University Professor, Warsaw (Poland)
UPPA, IPREM
Qualifications : Doctor in Organic Analytical Chemistry

 

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University of Perpignan Via Domitia (UPVD)

 

Jean-Louis Marty

University Professor
UPDV, Laboratory of Biosensors-Analysis-Environment
Qualifications : Doctor
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University of Zaragoza (UNIZA)

 

Cristina Nerin

University Professor
UNIZA, GUIA
Qualifications : Doctor in Analytical Chemistry
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Margarita Aznar

Engineer
UNIZA, GUIA
Qualifications : Doctor in Analytical Chemistry
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Leartiker

 

Alex Arrillaga

Head of the Materials Unit
Leartiker S.Coop
Qualifications : Doctor in Polymer Engineering
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Motivation for the project
I am delighted that Leartiker accepted this project because it is a partnership for developing polymers using natural antioxidants, and the partnership proposal seemed well adapted for successfully carrying through such a project.

 

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Ricardo Hernandez

Leartiker S.Coop
Qualifications : Doctor in Chemistry, Polymerss
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Motivation for the project
Alex Arrillaga, who was manager of the Biosource-Comp project, was invited by the University of Pau to join the FoodyPlast project. He agreed to take part in the project and suggested that I collaborate with him because of my professional experience and my involvement in projects in the field of the stabilization of different polymers and their resistance to aging. I was very happy to accept his offer!

 

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Jon Anakabe Onaindia

Polymer Engineer, Master’s Degree in Engineering of Renewable Materials
Leartiker S.Coop
Qualifications : Bio plastiques
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Motivation for the project
In 2015, the UPPA EPCP team invited Leartiker to become a partner in the FoodyPlast project. I accepted Alex Arrillaga’s offer to take part in the project, because I find it extremely interesting.

 

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Amaia Egia

Leartiker Director
Leartiker S.Coop

Motivation for the project
Leartiker started collaborating with the University of Pau and Pays de l’Adour in 2011 in a first joint project, the Biosource Comp project, financed by the POCTEFA program. This collaboration has been very satisfactory, and since then other joint projects have been conducted.
In 2015, the UPPA-EPCP team invited Leartiker to become a partner in the FoodyPlast project. Alex Arrillaga informed me of the launch of the FoodyPlast project, initiated by UPPA. The project’s objectives were perfectly in line with Leartiker’s research domains, which is why we agreed to take part in the project. In addition to technological advances, Foodyplast’s objective is to create a startup in connection with these technologies, and Leartiker is enthusiastic to promote this type of approach.

 

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Material Center of Mines of Alès (C2MA) – RIME center

 

Joana Beigbeder

Lecturer at Mines Telecom Institute
Mines of Alès School, C2MA (RIME center)
Qualifications : Doctor in Materials Science
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Motivation for the project
The FoodyPlast project will enable our team to continue to develop its skills in the study of material-environment interactions. This innovative and recyclable packaging will reduce the migration of harmful compounds into packaged foods. From analytical chemistry to life-cycle analysis, the project fits in perfectly with the themes studied at the Pôle RIME.
We are delighted to be taking part in this ambitious project which will make it possible to reduce the considerable impact of plastic materials on our environment.

 

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Valérie Desauziers

Professor at Mines Telecom Institute
Mines of Alès School, C2MA (RIME center)
Qualifications : Doctor in Analytical Chemistry
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Motivation for the project
The development of new packaging materials is an important issue for the agri-food industry, to ensure the good conservation of products whilst having a reduced impact on the environment and health. The FoodyPlast project aims to meet these complex objectives. It is also a great opportunity for our team, based in Pau, to strengthen collaboration with the UPPA and IPREM in particular, and also to develop cross-border partnerships.

 

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Pyragena

 

Nathalie Robert

Research Fellow
PYRAGENA
Qualifications : Doctor in Biochemistry, Food science
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Motivation for the project
Packaging is the link in a long chain that connects products to consumers. The creation and use of a plastic “ good for health “ and “ good for the planet “ is a topical issue. In its Quality and Traceability approach, the FoodyPlast project is an opportunity for the South-West Pork - Bayonne Ham PGI sector to improve the packaging of its products under the Official Sign of Origin and Quality, and to preserve the environment by limiting the production of waste. The creation of a network of specialists in packaging and plastics on both sides of Pyrénées around small and medium sized businesses is a real opportunity for the sector to be a partner involved in the transfer of knowledge and the romotion of results.

 

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