From October 2nd to 12th, the Fête de la Science invites the public to discover the world of research through laboratory visits, fun tours, short scientific films, workshops, and conferences. In Toulouse, a round table titled 'How to eat in the near future?' will take place on October 8, 2026, from 6:30 PM to 8:00 PM, at the University of Toulouse, in the Auditorium Marthe Condat (118 Route de Narbonne).
Faced with increasing pressures on our food model – rising global population, climate uncertainties, armed conflicts – the question of how to eat in a world with limited resources is crucial. Scientists with complementary specialities will discuss adapted solutions for tomorrow's diet.
Among the avenues explored are the production of alternative proteins, such as PUCs (proteins from unicellular organisms), and the resurgence of fermentation, essential for products like vegetable pickles, kombucha, kefir, homemade yogurts, and breads. Changing consumption habits, influenced by social and scientific context, will also be central to the discussions.
The scientists participating in the round table are: Manon Morin, INRAE research fellow at the Toulouse Biotechnology Institute (INSA Toulouse); Stéphane Guillouet, professor at INSA Toulouse and researcher at the Toulouse Biotechnology Institute; and Cendrine Augueres, lecturer-researcher in marketing at the Ecole d'Ingénieurs de Purpan. The discussion will be moderated by Valentin Euvrard, scientific communication officer at the University of Toulouse.
