STLO

STLO is a Mixed Research Unit associating researchers and professors of INRAE and L’Institut Agro Rennes-Angers. Our objectives are to produce knowledge on milk and egg components, their transformations into ingredients or foods and their further disintegration throughout the digestive tract for human nutrition. We also study plant ingredients to include them in our diet for a better balance between animal and plant proteins and to reduce of the environmental impacts of food products. By mobilizing biochemistry, physico-chemistry, nutrition, process engineering, physics, technology, microbiology, and environmental impact assessment knowledges, our aim is to contribute to deliver sustainable food products that are safe, healthy, good, and respectful of the needs of specific human populations.