Consortium

The micro-COSMOS project consortium brings together four French research laboratories:

 is a research unit dedicated to process optimisation in food, agriculture and the environment sectors.
In the project, the SAFIR team from OPAALE is working on the scale of the bread surplus recycling chain and on the environmental and sanitary assessment of this chain. The team is also supervising a doctoral research on contextualised life cycle analysis (cLCA) of the bread recycling chain. SAFIR mobilises different expertises for that purpose, among LCA, geomatics microbiology, and co-design of valorisation chains. Lynda Aissani, Pascal Piveteau, Pierre Thiriet and Tiphaine Lucas are the OPAALE scientists most involved.

OPAALE is the coordinator of the micro-COSMOS project. It is also leader of task 1 "Participation of stakeholders in the field", leader of task 4 "Sustainability impact assessment of surplus bread valorization" and co-leader of task 2 "Evaluating the microbiological and chemical risks associated with stale bread recycling".

is a joint research unit focusing on agropolymer engineering and the associated emerging technologies. In the project, the GRAIN(E)S team and the PLANET platform at IATE are working together on the generation of different functional powders from surplus bread, and the characterisation of such functionalities, and as such is supervising a doctoral research on the topic.
Expertise on drying, fractionation, particle separation and the structure/fonction realtionship in food materials are mobilised by IATE for that purpose. Bernard Cuq, Reine Barbar and Adrien Réau are the IATE scientists most involved.
This partner is the leader of task 3 "Processing stale bread into new high-quality bakery products".

is a joint research unit specialising in process engineering to meet the challenges of environmental, energy and food transitions.
In the project, GEPEA is working on the incorporation of bread powders into bakery products, with the dual aim of controlling the expansion and production of acrylamide, both affected by the incorporation of bread powders. As such, this partner is hosting a doctoral research on the topic.
The MAPS axis of GEPEA, with its Processes/Properties/Structure-Sensory approach, and the BAKING technical platform, are contributing to the micro-COSMOS project, with the involvement of Vanessa Jury, Emilie Korbel and Sylvie Chevallier as scientists most involved.
This partner is leader of task 2 "Evaluating the microbiological and chemical risks associated with stale bread recycling" and co-leader of task 3 "Transformation of surplus bread into new high-quality bakery products".

is a research laboratory dedicated to management sciences.

In this project, CEROS is working on the business models of bakeries involved in recycling their surplus bread and on consumer perceptions of these 'recycled' products, drawing on the CEROS is hosting and supervising a doctoral research on the second topic.
Béatrice MIL team 's expertise in management control, socially responsible marketing and the CSR policies. Béatrice Bellini, Laure Lavorata and Camille Cornudet are the CEROS scientists most involved.
This partner is co-leader of task 4 "Study of the impact on sustainability of adding value to surplus bread".