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The main objective of this thesis is to develop new multifunctional foods by 3D printing, in order to meet consumers' expectations related to the current issues: co-products valorization, answer to health problems, vegetalization of food, ... The aim is also to understand the interactions between the different protein sources in order to exploit their complementarity at the functional and nutritional levels. This thesis project intends to develop several food prototypes from the selection of ingredients (printability) to the characterization of the end product by analytical methods (histology, microscopy, biochemistry, micro-spectroscopy, artificial digester). This approach will allow to build an expertise on the intrinsic properties of hybrid products, currently very little developed in the scientific literature.

This thesis project is a follow-up to the "Anémie-3D" project started in January 2021, which aimed at developing hybrid iron-rich foods by 3D printing. This project provided a basis for evaluating the feasibility of the 3D printing process, both as an innovative food manufacturing process and as a means of fast prototyping of complex formulations.

This thesis is a collaboration between INRAE-QuaPA and ADIV (Meat Performances Institute). It is co-directed by Thierry Astruc and Pierre-Sylvain Mirade, Imaging and Transfers Team and Valérie Scislowski (ADIV).