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Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

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You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site:, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

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The following types of cookies may be used on our websites:

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These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at or by post at:

24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

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Year 2016

Here are some notable works of 2016
Kraft fibers treated with LPMO enzyme (light microscopy observation).

LPMOs: new enzymatic tools for the production of cellulose nanofibres

Cellulose is a renewable source for the production of energy and biosourced materials.
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Encapsulation of Pickering oil microdroplets into alginate microgels by microfluidics for lipophilic compound delivery

Alginate microgels are widely used as delivery systems in food, cosmetics and the pharmaceutical industries for the encapsulation and sustained...
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mie de pain

Densification, an important step in bread chewing

Cereal products are an important part of our daily diet and are consumed throughout the day, despite the fact that most people are unaware of their...
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gelled water

Development of enriched gelled water for a population suffering from dysphagia

Dysphagia, or swallowing disorder, mainly affects the elderly and people with hemiparesis. The gelled water allows the hydration of these patients...
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donnees spectrométrie de masse

Which proteins are hidden behind mass spectrometry spectra ?

During the past few years, we have seen an increase in the technicality of our tools, with the constant evolution of our analytical capacity and a...
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The way in which proteins aggregate when heated may change their sensitising potency

Food allergies affect 5% of adults and 8% of children and their frequency is increasing.
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