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	<title>Kathryn Toure&#039;s Website &#187; Valorisation</title>
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		<title>Résultats de recherche comme plat de résistance ?</title>
		<link>https://www.kathryntoure.net/2010/11/12/resultats-de-recherche-comme-plat-de-resistance/</link>
		<comments>https://www.kathryntoure.net/2010/11/12/resultats-de-recherche-comme-plat-de-resistance/#comments</comments>
		<pubDate>Fri, 12 Nov 2010 18:30:51 +0000</pubDate>
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				<category><![CDATA[Papers]]></category>
		<category><![CDATA[Research]]></category>
		<category><![CDATA[Recherche]]></category>
		<category><![CDATA[Valorisation]]></category>

		<guid isPermaLink="false">http://www.kathryntoure.net/?p=552</guid>
		<description><![CDATA[<a href="https://www.kathryntoure.net/2010/11/12/resultats-de-recherche-comme-plat-de-resistance/"><img align="left" hspace="5" width="150" src="http://www.kathryntoure.net/wp-content/uploads/2010/11/decorticage-capture.jpg" class="alignleft wp-post-image tfe" alt="decorticage-capture" title="decorticage-capture" /></a>Quand il s&#8217;agit de la recherche agro-alimentaire, les résultats « doivent aller jusqu’à la table », insiste Philippe Thonart, professeur de bio-industries en Belgique. Mais ce n&#8217;est pas si facile, parce que « ça peut coûter 1 franc pour faire une découverte scientifique, telle que l&#8217;isolement d&#8217;un microbe utile dans la production de yaourt, mais 100 francs pour [...]]]></description>
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		<title>Research results on your dinner table?</title>
		<link>https://www.kathryntoure.net/2010/11/12/research-results-on-your-dinner-table/</link>
		<comments>https://www.kathryntoure.net/2010/11/12/research-results-on-your-dinner-table/#comments</comments>
		<pubDate>Fri, 12 Nov 2010 18:29:20 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Papers]]></category>
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		<guid isPermaLink="false">http://www.kathryntoure.net/?p=550</guid>
		<description><![CDATA[<a href="https://www.kathryntoure.net/2010/11/12/research-results-on-your-dinner-table/"><img align="left" hspace="5" width="150" src="http://www.kathryntoure.net/wp-content/uploads/2010/11/decorticage-capture.jpg" class="alignleft wp-post-image tfe" alt="decorticage-capture" title="decorticage-capture" /></a>  When it comes to agro-food research, “results must make it to the dinner table,” insists Philippe Thonart, professor of bio industries in Belgium. But that is not so easy, because “it may cost 1 franc to make a scientific discovery, such as isolating a microbe useful in food fermentation processes, but 100 francs to [...]]]></description>
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