6 min

The new film of the Occitanie-Toulouse centre has just been released!

Through this film, discover the research and support teams of INRAE Occitanie-Toulouse centre who work daily to meet the major challenges of our contemporary societies.

Published on 22 February 2023

In Toulouse, our research centre benefits from a very favorable environment to meet these major challenges. The Occitanie Region, where agriculture and agri-food are the leading employment sector, is strongly committed to the transition towards sustainable food systems.

Located on 10 sites in the Occitanie region, our research units bring together specialists from a wide range of disciplines in the fields of biology, earth sciences, mathematics and artificial intelligence, engineering sciences, and human and social sciences.

Follow our researchers as they live this adventure of knowledge with passion.

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thematic Biodiversity

A new history for forests: unlocking the secrets of ancient wood genomes

Through the European Union’s ERC TREEPEACE project, researchers from INRAE and the French National Centre for Scientific Research (CNRS) used wood remains to sequence ancient oak genomes and provide a more comprehensive picture of our understanding of ancient forests. It is the first time full genome data has been obtained from ancient wood using cutting-edge paleogenomic technology. The findings were published on 7 February 2023 in the Molecular Ecology journal.

08 February 2023

thematic Agroecology

Developing intercropping for agrifood value chains and ecosystem services

The IntercropValueES project, funded with 7.4 million from Horizon Europe, aims to harness the benefits of intercropping to design and manage productive, diversified, resilient, profitable and environmentally friendly cropping systems that are acceptable to farmers and stakeholders in the agri-food chain. Coordinated by the French Center of International Cooperation on Agronomic Research for Development -CIRAD- and involving 27 international partners, including INRAE, IntercropValuES is officially launched this autumn 2022, for four years.

13 December 2022

thematic Food, Global Health

Potential environmental benefits of using solid fermentation on agrifood co-products

PRESS RELEASE - The age-old technique of fermentation emerges today as a potential solution to meet certain food and environmental challenges. In particular, solid fermentation has the potential of optimising the use of agrifood co-products. To this end, INRAE researchers have used a life cycle analysis to assess the environmental impacts of this technology. Their groundbreaking results were published on 31 October in Nature Food.

02 November 2022