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Our use of cookies

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.

Ghostery is available here for free:

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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Analytical and performance cookies

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

Mandatory cookies

Functional cookies

Social media and advertising cookies

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 2019

Flax, an asset for eco-materials

As part of an international collaboration, we have recently shown the impact of grinding processes on fibre morphology and on the mechanical...
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How does an enzyme migrate in a solid environment?

The auto-fluorescence of an enzyme in deep UV reveals that it diffuses into the plant cell wall only if it is active.
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Pea flour: a nutritional contribution in expanded extruded foods

The formulation of extruded gluten-free and non-GMO snacks, entirely based on protein crops, is an interesting way to introduce legumes to young...
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Biofuel: the impact of lignins

Mastering a key stage of lignification increases the yield of fermentable sugars by 140%.
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Viscous sintering kinetics of biopolymer filaments extruded for 3D printing

The Additive Manufacturing by Material Extrusion (AM-ME) can be applied to a natural biopolymer to obtain resorbable and edible parts with targeted...
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Beating of hemp bast fibres as a mean to improve their mechanical properties

In this study, a multimodal analysis was aimed at understanding the beating impact on the fibres at multiple scales. The experimental design made it...
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How Soft Matter concepts can help to control protein structure formation in foods?

Innovative approaches or concepts allow to design new technological pathways or new functionalities for food products. The concepts from soft matter...
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