This mixed team will develop, in the heart of the Hauts de France region, nationally and internationally recognised expertise on the hydrolysis of food proteins known as “nobles” for the production of clean label peptide hydrolysates with functional and biological properties for the markets of nutrition, specialised dietetics, cosmetology and health. Ingredia specialises in the development and marketing of functional dairy ingredients, milk-based raw materials and proteins for the food industries. The main objective, for the three years of this first project, will therefore be to develop the industrial production and characterisation of peptides derived from dairy proteins. Initially, the forces will focus on caseins by integrating the mastery of biocatalysis, characterisation of the structure and physico-chemical properties of hydrolysates, and highlighting the organoleptic, functional, nutritional and health properties of these peptide hydrolysates. This team will be able to see its developments extended to the themes of the International Laboratory on Natural Antimicrobials. Research activities are positioned in the field of agri-food, with protein characterisation and valorisation as a special context. This is a particularly important area for the