Microplastics: From the Ocean to the Plate

Microplastics—plastic particles smaller than 5 mm made of synthetic polymers—are now found everywhere: in the oceans, the air, the soil, our food, and even in human blood. Their ubiquity makes them one of the major environmental challenges of the 21st century.

Where do these particles come from? What effects might they have on wildlife, plants, and human health? How do researchers detect and study them? And most importantly, what scientific solutions are emerging to limit or eliminate these persistent pollutants?

To better understand this phenomenon and its implications, we invite you to a special event: “Microplastics: From the Ocean to the Plate.”

At this fourth event of the Bar des Sciences – 2026 edition, participants will have the opportunity to chat freely with scientists over a drink and ask any questions they may have.

To discuss this topic, three experts from various fields will answer questions from the audience live:

• Sylvain Catrouillet is an associate professor in the Faculty of Sciences at the University of Montpellier and a researcher in polymer chemistry and physical chemistry at the Charles Gerhardt Institute (ICGM – University of Montpellier, CNRS, ENSCM). His work focuses on the relationship between the chemical structure of polymers and the architectures they adopt when they self-assemble in solution.

• Xavier Cousin is a research scientist at INRAE within the MARine Biodiversity, Exploitation and Conservation (MARBEC) laboratory (INRAE, CNRS, IRD, Ifremer, University of Montpellier). He studies the effects of micro- and nanoplastics and associated chemicals on fish physiology.

• Laura Arsenie is an associate professor of polymer chemistry at Polytech Montpellier and a researcher at the Charles Gerhardt Institute (ICGM and Polytech Montpellier – University of Montpellier, CNRS, ENSCM). She is developing new approaches to polymers for environmental and health applications, particularly materials for pollutant capture and antifouling (anti-fouling).