1. « Science and Process Engineering of Agricultural Products » CEPIA an INRA division

2. Human resources 527.7 full time staff

3. Ile de France Avignon Montpellier, Pech rouge Lille Clermont Rennes Wine, fruits, polyphenols Packaging and cereal science Meat and cooked foods Milk, milk products, eggs and cider Bioprocesses for hygiene Nantes Biopolymers Gels-emulsions-foams Allergy Dijon Reims Toulouse White biotech for chemicals and fuels Lipid-based products Cheese technology Lignin, fibres Sensorial perception Poligny Marseille Enzymes from filamentous fungi Fruits, vegetables and micronutriments Antilles Tropical fruits and vegetables CEPIA: our labs by object Wood Wine Food processing Food digestion Knowledge integration

4. Ile de France Avignon Montpellier Lille Clermont Rennes Nantes Dijon Reims Toulouse Bordeaux Antilles Poligny Marseille Experimental platforms Instrumental platforms Other facilities Biopolymer Structure identification Milk processing platform Vineyard and wine production facilities Polyphenol Cereal fractionation Cheese making Hygiene engineering Lipids and aromas IRM of biological systems CEPIA : major research tools 21 research laboratories 1 experimental unit 1 innovation unit Food processing platform Software platform Pech rouge Enzyme discovery/engineering White biotech innovation Lipo-chemistry SOLEIL

5. Our missions address INRA’s priority areas Agro-ecology Predictive biology World food security Global changes Integrate agricultural performance criteria: people, profit, planet Develop sustainable and healthy food systems Mitigate climate change and adapt agriculture and forestry to global warming Use biomass for the production of chemicals and energy

6. Characterize and model structures and dynamics of raw materials and products Develop processes for the manufacture of foodstuffs, materials, chemicals or energy vectors A matrix organization

7. Rational design of foodstuffs. Fate of food during digestion Biomass conversion for non-food products. Reverse engineering + ecoconception. Characterize and model structures and dynamics of raw materials and products Develop processes for the manufacture of foodstuffs, materials, chemicals or energy vectors

8. Division’s executive staff Monique AXELOS Head of Division Ariane COLLET Secretary General Mélanie GRENU Bibliography Florianne LE TANTER Division assistant Christine MICHEL Isabelle MAILLET Contracts and external partnerships Laurence PREVOSTO Project engineering Pascale SARNI Scientific monitoring Michael O'DONOHUE Deputy Head of Division BILI Stéphanie BAUMBERGER (IJPB) Xavier ROUAU (IATE) BILI Stéphanie BAUMBERGER (IJPB) Xavier ROUAU (IATE) MODALTUB Isabelle SOUCHON (GMPA) Didier DUPONT (STLO) MODALTUB Isabelle SOUCHON (GMPA) Didier DUPONT (STLO) INCOM Amadou NDIAYE (I2M) INCOM Amadou NDIAYE (I2M) AMMAC Catherine RENARD (SQPOV) Camille MICHON (GENIAL) AMMAC Catherine RENARD (SQPOV) Camille MICHON (GENIAL) Coordination of programmes

9. The Division’s budget In 2013 : 56,4 M€ Institutional subsidy for staff salaries Institutional support funding