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News

22 Oct 2018

Two new start-up firms join TWB: iMEAN and Green Spot Technologies

TWB announced the arrival of two new start-up companies, iMEAN and Green Spot Technologies, at the European Forum for Industrial Biotechnology & the Bioeconomy (EFIB), which took place in Toulouse on 17 to 18 October. Both fledgling firms were at the EFIB "Start-up Village" and, by joining TWB, will have access to state-of-the-art facilities, high-level expertise and an extensive network of academic and industrial biotechnology specialists.

Risks in Urban Farms: Management and Evaluation

News

21 Sep 2018

Health risks in urban agriculture: a new methodological tool

A tool to evaluate, manage and communicate on the risks associated with the presence of metallic trace elements (MTE) in urban agriculture.

Zoospores de Phytophthora parasitica (exprimant de la GFP) ayant germé sur racine de tomate et ayant formé des appressoriums qui permettent au micro-organisme de pénétrer dans les tissus de l’hôte. Boules vertes et creuses : zoospore, boules pleines : appressoriums. Coloration à l’iodure de propidium marquant les parois et noyaux.. © INRA, LE BERRE Jo-Yann

News

03 Sep 2018

Mildew infection regulated by composition of the root microbiota

How the root microbiota of the tomato participates in mildew infection: results in favour of a biocontrol strategy.

methods for harvesting microalgae. © INRA

News

28 Aug 2018

Towards better methods for harvesting microalgae

Microalgae are currently a promising resource, notably for producing biofuels. However, harvesting them remains a challenge, which limits their exploitation at industrial scales. Scientists in the Joint Research Unit for the Engineering of Biological Systems and Processes (LISBP, INRA Occitanie-Toulouse) have made discoveries that could help develop more effective harvesting methods. Their results were recently published in Algal Research.

Tranche de jambon roulée sur un lit de salade verte.. © INRA, NICOLAS Bertrand

News

04 Jul 2018

Lactic acid bacteria and high pressure to improve the storage of cooked ham

The selection of a lactic acid bacterium for a treatment that combines biopreservation and high pressure.

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