{"id":19949,"date":"2026-03-11T17:05:19","date_gmt":"2026-03-11T21:05:19","guid":{"rendered":"https:\/\/www.inaf.ulaval.ca\/actualites\/nouvelle-avancee-dans-le-projet-tofoo\/"},"modified":"2026-03-26T15:27:28","modified_gmt":"2026-03-26T19:27:28","slug":"nouvelle-avancee-dans-le-projet-tofoo","status":"publish","type":"post","link":"https:\/\/www.inaf.ulaval.ca\/en\/actualites\/nouvelle-avancee-dans-le-projet-tofoo\/","title":{"rendered":"Nouvelle avanc\u00e9e dans le projet TOFoo"},"content":{"rendered":"<p data-pm-slice=\"1 1 []\">Le projet collaboratif d\u2019ampleur <a href=\"https:\/\/lartic.fsaa.ulaval.ca\/projets\/projet-tofoo\"><strong>TOFoo<\/strong><\/a><strong> (<\/strong><em><strong>True Organic Food<\/strong><\/em><strong>) <\/strong>a fait une avanc\u00e9e dans la d\u00e9couverte de biomarqueurs du caract\u00e8re bio des aliments par une approche combin\u00e9e analyse non-cibl\u00e9e et intelligence artificielle.<\/p>\n<p data-pm-slice=\"1 1 []\">Ce<strong> programme collaboratif international <\/strong>est consacr\u00e9 \u00e0 l\u2019authentification des aliments issus de l\u2019agriculture biologique. Conduit sur cinq ans avec un budget global de 18 M\u20ac, il a r\u00e9uni partenaires acad\u00e9miques et industriels autour d\u2019approches analytiques non-cibl\u00e9es (1H-NMR, IRMS, LC-HRMS). <a href=\"https:\/\/www.inaf.ulaval.ca\/membres\/christophe-cordella\/\" target=\"_blank\" rel=\"noopener\">Christophe Cordella<\/a>, professeur au d\u00e9partement des sciences des aliments de l\u2019Universit\u00e9 Laval, directeur du <a href=\"https:\/\/lartic.fsaa.ulaval.ca\/equipe\">LARTIC<\/a>, membre de l\u2019INAF et administrateur de la <a href=\"https:\/\/secf-expertschimie.org\/\">Soci\u00e9t\u00e9 des Experts-Chimistes de France<\/a>, est responsable du workpackage WP2 (1,65 M\u20ac) d\u00e9di\u00e9 \u00e0 la mod\u00e9lisation chimiom\u00e9trique et IA des donn\u00e9es. Ce WP a permis de d\u00e9velopper une plateforme de structuration des donn\u00e9es analytiques et de construction de mod\u00e8les d\u2019authenticit\u00e9, ayant conduit \u00e0 l\u2019identification de biomarqueurs du caract\u00e8re biologique dans le lait UHT, les tomates, le bl\u00e9 et le jus de pomme.<\/p>\n<p><strong>Partenaires industriels<\/strong>\u00a0: Eurofins Scientific\u00a0\u2013 coordinateur du projet, Thermo Fisher Scientific, Myriade, Atol C&amp;D<\/p>\n<p><strong>Partenaires acad\u00e9miques et instituts de recherche\u00a0: <\/strong>GEPEA\u00a0(Universit\u00e9 de Nantes)<strong>, <\/strong>CEISAM\u00a0(Universit\u00e9 de Nantes)<strong>, <\/strong>Institut Polytechnique UniLaSalle<strong>, <\/strong>GRAB<strong>, <\/strong>ITAB<\/p>\n<p><a href=\"https:\/\/www-sciencedirect-com.acces.bibl.ulaval.ca\/science\/article\/pii\/S0956713526001714\" target=\"_blank\" rel=\"noopener\">Lien vers la publication<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le projet collaboratif d\u2019ampleur TOFoo (True Organic Food) a fait une avanc\u00e9e dans la d\u00e9couverte de biomarqueurs du caract\u00e8re bio des aliments par une approche combin\u00e9e analyse non-cibl\u00e9e et intelligence artificielle.<\/p>\n","protected":false},"author":309,"featured_media":19799,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1465],"tags":[],"class_list":["post-19949","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - 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