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This project aims to facilitate the development of research programmes involving research units from complementary disciplines and seeking to address the issue, together, of coupling agricultural production and food processing innovations, in order to support the transition towards sustainable food systems. The project is based on the facilitation and analysis of design workshops following the CKP method. The expected outcomes are research themes to develop, and the identification of knowledge on these research themes to mobilize or produce.

The aim of the NutriSensAl project (IC-Qualiment 2017-2019 funding) is to build a prototype tool for querying an ontology-driven database to reformulate foods that meet set nutritional recommendations (reduced salt, fat, sugar content), with acceptable sensory qualities and a low environmental impact.

Farmers, advisors and scientists working together on the dynamic design of a territory project in a catchment area with nitrate issues discuss the work they do together.

Innovation has become a priority in the strategic orientation of many agricultural research institutes, yet it is still implicitly presented as a consequence of the production of scientific knowledge, derived from the transfer of existing knowledge. Based on the study of nine research projects that mobilized design approaches and resulted in an innovation, we show that scientific knowledge, often original, is indeed produced throughout the design process.