Claire Berton-Carabin and the science of emulsion | 2022 INRAE Awards

In terms of cooking, it's mayonnaise that thickens (or doesn't). In terms of science, it's an emulsion - a vast area in which Claire Berton-Carabin is making significant contributions as research director at INRAE's Pays de la Loire Research Centre's BIA (Biopolymers Interactions Assemblies) Unit by focusing on nutritional quality and sustainability. She has now received the 2022 Promising Researcher award.
Find out more about Claire Berton-Carabin and the INRAE Awards:
✍️ Her portrait: url.inrae.fr/3...
🏆INRAE Awards and awardwinners: url.inrae.fr/3...
📽️ Playlist of their videos: • Les Lauriers INRAE 2022
Subscribe to the INRAE channel: www.youtube.co...
Copyright: INRAE 2022