FUN

ProtéiNNOV : Protéines végétales et Innovation (FUN)

Offered by AgroSup Dijon,

La prise de conscience d'une raréfaction des ressources en protéines animales dans les décennies à venir et la nécessité de produire plus durablement ces ressources alimentaires nous conduit à repenser aux autres sources de protéines, notamment les protéines d'origine végétale. Parmi les sources de protéines végétales, la plus employée comme substitut des protéines animales est le soja, mais le soja n'est pas la seule source de protéines végétales. Il est donc opportun de faire le point sur les autres sources de protéines végétales et sur leur utilisation. Le développement de nouveaux produits alimentaires riches en protéines végétales passe par la connaissance des atouts tant technologiques que nutritionnels de ces ingrédients, mais aussi des freins à leur introduction dans le régime alimentaire des européens.

Le MOOC que nous proposons est donc ciblé sur les protéines végétales et sur leur utilisation dans l'alimentation humaine. Le cours a pour but d'apporter des connaissances dans quatre domaines ciblés sur l'utilisation des protéines végétales pour l'innovation de produits alimentaires : Agronomie, Nutrition, Technologie alimentaire et Innovation produits.

Le cours se déroulera sur cinq semaines. Les quatre premières semaines sont consacrées à l'un des quatre domaines développés dans ce cours, sous forme de trois à quatre séquences vidéo d'une quinzaine de minutes. La dernière semaine sera consacrée à la constitution d'un dossier sur le soja, évalué par les pairs, permettant de croiser les connaissances acquises pendant les semaines précédentes. Il complétera les brefs questionnaires de chaque fin de semaine afin d’obtenir une attestation de suivi avec succès.
Un forum vous permettra d’échanger avec la communauté d'apprenants et des ressources pédagogiques d'approfondissement seront mises à votre disposition.

Plan du cours

Semaine 1 : Agronomie - Protéines pour tous les hommes

Sources principales de protéines végétales
Sélection variétale des légumineuses
Organisation de la filière des protéagineux en France

Semaine 2 : Nutrition - Protéines essentielles

Rappels de nutrition générale
Apports en acides aminés des principales sources de protéines végétales
Notions de quantité et de qualité en acides aminés

Semaine 3 : Technologie - Propriétés et fonctionnalités

De la graine aux protéines végétales
Propriétés fonctionnelles des protéines
Modifier pour accroître les fonctionnalités

Semaine 4 : Innovation - Nouveaux produits déjà dans vos assiettes

Consommation de produits à base de légumineuses
Présence de protéines végétales dans notre alimentation actuelle
Innovations pour aider à leur consommation

Semaines 5 : Dossier Soja

Finalisation et dépôt du dossier sur le Soja et évaluation par les pairs

Go to Class

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