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Using the positive functionalities of micro-organisms is now emerging as a possible alternative to meet the major challenges of producing foodstuffs in sustainable systems, while meeting demanding nutritional and health requirements.

Their processing skills (traditional ferments), nutritional benefits (probiotics) and biopreservation (protective flora) make it possible to provide alternative solutions to certain processes.

In addition, recent advances in the description and functionalities of microbial ecosystems, whether environmental, dietary or intestinal, have highlighted the beneficial role played by certain components of these communities.

Industrial Microbiology uses microorganisms of interest exploited in manufacturing, transformation or degradation processes for industrial purposes. Applications range from the production of biomolecules for the chemical and energy industries to the transformation of raw materials into fermented foods. Environmental biotechnologies can also be associated with this by exploiting the biotransformation capacities of microbial consortia in industrial processes.