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Conception et évaluation de systèmes innovants - Rôle de l'animation et des outils. Apports d’outils d’évaluation dans des démarches de co-conception de systèmes de culture innovants pour la gestion durable des adventices
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The short-term response of soil microbial communities to digestate application depends on the characteristics of the digestate and soil type
No full textInternational audienceAnaerobic digestion of organic waste is a key process to produce renewable energy and meet the growing demand for sustainable energy. The residues of anaerobic digestion - called digestates - can be used as soil amendments to improve crop yields. However, the effect of digestates on the soil biota, especially on microorganisms, needs to be better documented before a large scale use of digestates in agriculture. In addition, how the quality and composition of the digestate may affect soil microbial communities has not been properly addressed yet. We designed a microcosm experiment under controlled experimental conditions to compare effects (42 days) of four digestates produced from varying intakes (cattle manure and/or energy crop and/or food residues and/or slurry) on soil microbial communities; a control microcosm made of undigested cattle manure was also used. Each digestate was applied on three contrasting soils representing contrasted pedo-climatic conditions (especially soil type and climate). These three soils presented different prokaryotic and fungal communities structures. The effect of digestate inputs on the soil microbial biomass and diversity was assessed using molecular DNAbased tools (quantification of extracted soil DNA and high-throughput sequencing, respectively) in comparison to the untreated cattle manure control condition. Our results show that 42 days after digestate application, significant differences of soil microbial communities were observed according to the digestate characteristics; these differences were soil-dependent. Thus, in the silty clay loam soil, no effect of digestates was observed on soil microbial biomass or diversity (P > 0.05), as compared to the undigested cattle manure. In the two other soil types (loam and sandy loam), soil microbial biomass decreased (around -40 %, P < 0.001) when digestates having a low total organic carbon content (from 0.61 to 3.3 g.100 g(-1)) were applied. None of the digestates affected the soil prokaryotic diversity whatever the soil type (P > 0.05). Digestate application resulted in higher fungal diversity (around +35 %; P < 0.001) in soils with low C/N ratio (9.14 in average). The microbial community structure of coarse-textured soil appeared more impacted by organic inputs than fine-textured soils. To conclude, our results show that different soil types, harboring distinct microbial community structures, responded differently to different digestates application. This response was also digestate-dependent
Considering the management of diversity on livestock farms from the perspective of work
No full text1International audienceDiversified farming systems appear to be one means of meeting the sustainability challenges facing livestock farming systems and of facilitating the renewal of future generations of farmers in a context of climatic, economic and social change. However, although work seems to be an essential issue for livestock farms, few studies have explored the impact of on-farm diversity on work. This study aims to fill the gap in our understanding of the various ways in which on-farm diversity affects work. We applied a framework combining six dimensions of work with three forms of on-farm diversity (diversity of management entities, diversity of farming activities, diversity of workers) to six studies that had been conducted previously on livestock farms. Our results highlight a wide range of links between on-farm diversity and work. We show that on-farm diversity affects various dimensions of work in multiple ways, which can be both positive and negative. For example, while there may not be a strict and clear relation between on-farm diversity and workloads, diversity provides flexibility for organizing the distribution of working time. Moreover, on-farm diversity seems to more frequently reinforce the meaning of work for farmers. Our results also show that there are multiple interactions between the six dimensions of work studied. Our study points to the need for a comprehensive approach to understanding the multifaceted and interconnected nature of work dimensions in diversified farming systems. Further research is recommended to explore these relationships more deeply to support sustainable and attractive diversified farming systems
Perception of culinary heritage and innovative food: A case study atEuropean and Mediterranean universities
No full textInternational audienceBackground: The food system is deeply rooted in social and cultural traditions, which are evident across homes, streets, and restaurants in rural and urban areas. Contemporary trends aim to revive and innovate these traditions for different purposes. The food engineering/science curriculum prepares graduates to address societal needs, navigate food transitions, develop sustainablepractices, and innovate within these constraints. Yet, a gap exists between the curriculum and market demands for graduates proficient in culinary sciences for new product development, necessitating adaptations in education to innovate sustainably based on food heritage, culture, and territory.Aims: This study aimed to analyze the perceptions and behaviors related to tradition and innovation in food among students and researchers/educators and examine how these concepts are integrated into food-related study curricula within six faculties involved in the Tradinnovations Erasmus+ project.Methods: An online survey with quantitative and qualitative questions in 1ka platform was disseminated to partner faculties from six countries and yielded 300 respondents. The panel was a mix of students, educators, and researchers, primarily females, reflecting the larger representation of young women in the population of life science university students.Results: The results indicate that traditional foods are more commonly consumed than innovative foods, particularly at home and in settings like traditional markets, regional festivals, and family gatherings. Respondents have a strong emotional attachment to traditional foods, with many recalling childhood memories and family recipes. They prioritize the need to learn about foodhistory, culinary techniques, and cultural contexts of food traditions through practical experiences. Conversely, innovative foods tend to be consumed in restaurants and professional or educational contexts related to food development and retail. Curiosity appears to be a stronger motivator for exploring innovative foods than trendiness. Plant-based foods are the most frequently tastedinnovative products. There is an emphasis on sustainability and a focus on alternative proteins, and the use of algae and seaweed. Conclusions: The findings suggest a need for a multidisciplinary approach in the curriculum to align with student interest in traditional and innovative foods, including culinary techniques food culture, and history. Sustainability and environmental concerns are crucial in food innovation, focusing on local ingredients, packaging, and waste reduction. Many respondents lacked exposure to innovative foods, indicating a need to incorporate hands-on experiences. Addressing curricular gaps and fostering interdisciplinary research can enhance the integration of tradition and innovation in food education, better preparing students for industry challenge
Developing farmers' autonomy to move towards more sustainable systems
No full textInternational audienceFarmer autonomy has become a research issue and a key factor for the farming systems transition. However, there is no consensual definition of what farmer autonomy at work is, nor any way of describing it to promote it. To contribute to this challenge, the aim of this paper is to identify the underlying dimensions of farmers' work autonomy processes, as well as the conditions that have favored or prevented it. We approach it as a process of renormalization and learning at work. To this end, we have combined two methods of data collection: individual interviews of farmers and the confrontation of an individual trajectory with the collective. In this way, we identified how important it is for these farmers to choose their own system and finding meaning, in spite of being confronted with the norms of the local environment. Participating in collectives that set new professional norms is a way of promoting transition.We have shown that their posture is a condition conducive to experimentation and renormalization. Finally, articulating renormalization theories and valuation is essential to understanding autonomy at work. These results open up avenues for reflection on designing collective training settings that mobilize individual trajectories to achieve collective and individual learning
Changements, interactions et déterminants des propriétés chimiques, physiques et biologiques du sol après l'application répétée de PRO à QualiAgro et PROspective
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The Spatial Structure of Housing Prices in Madrid: Evidence from Spatio-temporal Scan Statistics
No full textInternational audienceWe apply spatio-temporal scan statistics on the distributions of asking price per meter squared for various segments of the housing market (attics, houses, flats of various sizes) in the city of Madrid for 5 years during the period 2008–2019. Our application shows how spatio-temporal scan statistics can be useful for assessing the dynamics of urban spatial structure analyzed through the lens of housing prices. The focus on the post-2008 period and the computation of prospective clusters allows to detect the winners and the losers of the 2008 real estate crisis and to uncover new trends during the post-crisis period. We show that the economic crisis in Madrid has had a strong impact on housing market with increased polarization between the center and the periphery and between the northern and southern areas of Madrid, with some heterogeneity depending on the neighborhood, on the market segment, and on the urban policies undertaken
Ex-vivo investigation of probiotic bacterial adhesion to the intestinal mucus
No full textInternational audienceRecent research has promoted considerable interest in the potential health benefits of the new generation of probiotics. Despite the abundance of probiotic supplements, their adhesion and thereby colonization in the intestinal tract of the host, a determining factor of probiotic efficacy, remains questionable. Indeed, the gastrointestinal tract, a multi-component and complex system, obscures the comprehensive understanding of the probiotic adhesion mechanism. This study aimed to investigate the adhesion capacity of probiotic bacteria using two ex-vivo approaches that were specifically developed to investigate the bacteria-mucus agglomeration and the viable adhesion to intestinal mucus. Five probiotic bacterial strains including Escherichia coli, Lactiplantibacillus plantarum, Faecalibacterium duncaniae, Bifidobacterium longum, and Bifidobacterium longum str. infantis were selected for the investigation. In that context, higher adhesion to mucus was demonstrated by E. coli, L. plantarum, and B. infantis, emphasizing strain-specific differences. While total agglomeration capacity ranged from 8 % to 82 %, actual viable adhesion to mucus remained rather low (0.6 %-2.9 %). SEM images revealed that morphological characteristics, chain and/or cluster forming ability, as well as the presence of surface exopolysaccharides, might have an impact on bacterial adhesion. This study contributes knowledge on probiotic adhesion as well as simple and effective ex-vivo approaches to investigate the bacterial adhesion to the intestinal mucus, which is prerequisite for further colonization in the gut of the host
Fermented food consumption modulates the oral microbiota
No full textInternational audienceFermented food consumption is recommended for health and environmental purposes. While it is known to impact gut microbiota, further investigation is needed to establish connections with the oral microbiota. For this purpose, we investigated the effect of daily consumption of a model cheese containing 3 Lactic Acid Bacteria (LAB) species on the oral microbiota of rats following a 3-week diet. Cheese consumption transiently modifies the oral microbiota and leads to a transient persistence of LAB in the oral cavity of 1/3 of the animals. The origin of this variability was partly explained by an overrepresentation of salivary proteins involved in the response to oxidative stress in animals without LAB persistence. These findings highlight the significance of fermented foods in shaping the diversity of the oral microbiota. Additionally, they suggest that variations in the salivary proteome among individuals may influence the permissiveness of the oral microbiota towards exogenous microorganisms
Multiscale dynamics and molecular mobility in cellulose-rich materials
No full textInternational audienceCellulose, an abundant biopolymer in nature as a structural component of plant cell walls, has a native semi-crystalline structure in which the arrangement of amorphous-crystalline domains governs its key properties such as mechanical and physico-chemical properties. The performance of the material in different situations is shaped by molecular mobility, which affects attributes such as mechanical properties, chemical reactivity, and water absorption. Nevertheless, it is difficult to investigate experimentally the structural and dynamic properties of cellulose-rich materials. This is especially the case for the glass transition, which impacts its quality and properties. This experimental challenge is notably evidenced by the considerable variability in data across the literature. The purpose of this study is to offer a comprehensive multi-scale exploration of dynamics within cellulose-rich materials, emphasizing literature data on cellulose glass transition and molecular relaxations, and providing insights into methods for characterizing their physical state and underscoring the impact of water-cellulose interactions on molecular mobility in these systems. The promising results obtained using multiple approaches bring out the importance of combining methods to achieve a more accurate and detailed understanding of the complex thermal transition in cellulose materials, particularly when considering the influence of water on their thermal dynamics and properties