Know more

Our use of cookies

Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

Ghostery is available here for free: https://www.ghostery.com/fr/products/

You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site: http://www.youronlinechoices.com/fr/controler-ses-cookies/, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

Cookie type

Means of blocking

Analytical and performance cookies

Realytics
Google Analytics
Spoteffects
Optimizely

Targeted advertising cookies

DoubleClick
Mediarithmics

The following types of cookies may be used on our websites:

Mandatory cookies

Functional cookies

Social media and advertising cookies

These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at cil-dpo@inra.fr or by post at:

INRA
24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

Menu Logo Principal

Home page

OPeNSPeNU

Dates : 01/01/2017 - 30/06/2020

OPeNSPeNU
Smell and Natural Peeling: Selection of Poplars for New Uses

Funding : Région VdL (APR-IR)

Budget : 150k€ dont 59k€ pour l’unité

Partners : BioForA, ICOA, ArboCentre, Panibois

BioForA staff involved : Gilles Pilate, Françoise Laurans, Nathalie Noël, Jean-Paul Charpentier, Vincent Segura, Nassim Belmokhtar, Annabelle Déjardin, Vanina Guérin, Kevin Ader, Jean-Charles Bastien, Frédéric Millier, Paul Marchand (Master), Clément Cuello (Thèse)

Summary :

Our project aims to develop regional forest resources in order to meet the needs of a regional industry producing baking moulds that can withstand sufficient heating to cook food. These moulds are made from sheets of aspen wood that are peeled, shaped and glued. The resource currently used is imported from Siberia, with a large ecological footprint, as the use of locally available resources is severely limited by various factors : i) the baking moulds produced with this resource give off a strong odour when heated, which is a major drawback to their use as a food cooking container; ii) a significant proportion of the wood sheets cannot be used in production because they have a linting on the surface which makes the appearance of the baskets unattractive; iii) the colour of the wood must be as light as possible; iv) the mechanical strength of the peeled sheets is decisive for the shaping stage of the baking moulds. The OpenSPeNU project aims to identify a local wood resource with a good compromise for these different factors. To do so, we will i) identify the molecular actors responsible for odour and linting in order to develop efficient tests to screen local wood resources and identify those that would be suitable to satisfactorily replace currently imported wood. Finally, we will carry out a prospective study on the valorization of regional wood resources in the production of cooking moulds.

Openspenu

Publications :  Lavalette A, de Bussac O, Boizot N, Charpentier JP, Guérin V, Laurans F, Segura V, Déjardin A, Bastien JC, Chartier A,  Percina N, Destandau E, Fougere L, Hubert A, de La Rochère E, Pilate G, 2019. Valorisation des ressources forestières régionales pour la production de moules de cuisson en bois déroulé. 8émes Journées du GDR Bois, ENSTIB, Epinal, 18-20 Novembre. Poster