de demain

19 & 20 juin 2024

+33 (0)5 46 44 84 75 Accès participant

Les ateliers JAS

Wed 15 June12:30 PM > 2:00 PM


Big data, source of innovation in nutrition ?

  • Nutrition
  • Big data
  • Innovation
  • Nutrigenomics
  • Personalised nutrition
  • Food tech
  • Sustainable development
  • Environment
  • Health

Expert(s) mobilisé(s) / Expert(es) mobilisé(es) : Nard Clabbers, Chief Science Officer, Happ, A start-up company building a personalized nutrition platform to help consumers make better nutrition choices.

Animateur(s) / Animatrice(s) : Pierre BOUGAULT et Nicolas NGUYEN THE, Agri Sud-Ouest Innovation

Target : All audiences in the food industry (companies, suppliers, researchers)


This workshop is part of the process of setting up international workshops during the JAS. We are proposing this topic, which makes sense in terms of “safe, healthy and sustainable” products associated with new food uses, in particular through the desire of consumers to personalise their food, which may include a need to respond to lifestyle, age and environmental and societal issues. In this respect, this workshop aims to understand, through very concrete applications, how innovative technologies can respond to this…


The workshop aims to gather testimonies from companies that use “big data” for innovative services such as ultra-personalised nutrition, adapted to the consumer’s lifestyle.

Issues raised during the workshop

  • Use of big data
  • Source
  • Confidentiality
  • Valorisation
  • Nutritional genomics
  • Artificial intelligence

Solutions given/discussed

Responding to consumer demand for individualised nutritional advice adapted to lifestyle. How personal and secure data can be used to meet specific needs at different times of the day. This can, for example, respond to public or individual health issues. These solutions also allow companies to respond to an increasingly personalised need, as opposed to mass products. These big data solutions also make it possible to take into account parameters such as sustainable development to respond to the environmental concerns of consumers related to food.