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L'Institut Agro Dijon
Open courseware on responsible food packaging
Institut Agro Dijon (France)
L’institut Agro Dijon is a higher education and research institution specialized in agricultural and food sciences that brings together around 1300 students, 400 staff members including 100 teachers and researchers, 6 joint research units and 3 corporate chairs. The main goal at l'Institut Agro Dijon is to prepare tomorrow's food science and agronomy engineers. It offers a wide range of trainings (engineering, masters, doctorates, and professional degrees). It aims to be a leading player, nationally and internationally, in supporting agro-ecological, food and digital transitions through training, research and innovation, capacity building of territorial actors and sectors, and support for agricultural technical education, in collaboration with its research partners.
Research activities on food packaging at L’institut Agro Dijon are supported by two analytical platforms dedicated to physical chemistry analysis (DIVVA) and toxicology/risk assessment (Derttech Packtox).
Regarding the FitNESS project, L’institut AgroDijon works mainly on the organization of the platform content, the development of teaching materials and participates in dissemination activities.
Involved persons
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Thomas Karbowiak
Thomas Karbowiak is a professor of physical chemistry of food and packaging at L’institut Agro Dijon. He is the director of the "Physical Chemistry of Food and Wine" team (PCAV), in the UMR PAM research unit, which is a major player in scientific and technological progress in the field of food and wine. His research and teaching activities focus on the study of packaging in relation to the preservation and shelf life of food, wine, pharmaceutical and cosmetic products. The aim is to find sustainable solutions by trying to make the best use of agro-waste and to fight against food waste. Natural materials, such as cork (for wine stoppers), wood, or polymers extracted from biomass, are used to develop bio-based and biodegradable packaging, edible coatings (encapsulation) as well as active or intelligent systems. He is involved in the development of lecture content and dissemination of the FITNESS platform.
Contact:
thomas.karbowiak@agrosupdijon.f
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Marie-Christine Chagnon
Marie-Christine Chagnon is a professor of toxicology and risk assessment at L’institut Agro Dijon. As a European Registered Toxicologist, her research focuses on food contaminants in the team NUTOX (UMR Inserm 1231). She is the head of a platform "Packtox", which aims to identify any hazard (genotoxicity, potential endocrine disruptors) due to chemicals that may be released by packaging in contact with food. She is an expert for the French food safety Agency and vice-president of the French Society of Toxicology. She is involved in the development of lecture content and dissemination of the FITNESS platform.
Contact:
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María Ureña is a research engineer at L’institut Agro Dijon. She is currently working in the research laboratory UMR PAM (Food and Wine Science & Technology) within the PCAV (Physical Chemistry of Food and Wine) team. She has contributed to several research projects, which aimed at studying the functional properties and stability of biopolymers for the development of bio-based and biodegradable packaging materials. She is involved in the development of lecture content and dissemination of the FITNESS platform.
Contact:
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Massimiliano Gerometta is currently caring out a PhD on food packaging science, specifically on cork stoppers for oenological applications. Since 2018, he has been working in the research laboratory UMR PAM (Food and Wine Science & Technology) within the PCAV (Physical Chemistry of Food and Wine) team, at l’Institut Agro Dijon.
He has been involved in different research projects, related to the use of biopolymers for food packaging applications. He is involved in the development of lecture content and dissemination of the FITNESS platform.