Françoise Nau

Françoise Nau is a Professor of Food Science at the Agro Institute Rennes-Angers, affiliated with the Department of Animal Production, Agrifood, Nutrition (P3AN) and the UMR STLO (Science & Technology of Milk & Eggs) research unit. Her career spans academic, research, and industrial development roles, with a focus on egg and milk protein functionality, bioactive properties, and nutritional quality.

• Doctor of Engineering in Agronomic Sciences from ENSAR (1993), specializing in 'Animal Production Science and Technology'
• Accreditation to Direct Research (HDR) prior to becoming a Professor in 2003
• Former R&D engineer at Sopharga (Roussel-Uclaf), Nutripharm-Gallia (Danone), and Ovonor

Her teaching emphasizes ingredient functionality, physical chemistry of food, and statistical process control, across M1-M2 and L2 levels. Research themes include:

• Characterization of egg white proteins using proteomics and molecular biochemistry
• Valorization of egg proteins via chromatographic techniques
• Exploration of egg white’s antimicrobial activity under thermal treatments
• Impact of food processing on nutrient digestibility and bioavailability (via in vitro and in vivo models)
• Statistical analysis of pepsin action on peptidomic datasets

Collaborations with UMR STLO’s Microbiology and Statistics teams, and leadership of the ANR-funded OvoNutriAl project (2008–2011) on egg processing and allergenicity. Contact: francoise.nau@institut-agro.fr