“Food of yesterday and tomorrow” will be the theme of the next Science Bar

[Press release] - Published on March 31, 2025 in Press Room

On Thursday, April 10, starting at 8:30 p.m., the next Science Bar organized by the University of Montpellier will take place. For this edition, Clémentine Allinne, researcher in systemic agroecology, Reine Barbar, teacher-researcher in food engineering, Franck Curk, agronomist and researcher in genetics, and Valérie Poncet, doctor of genetics, will discuss food of yesterday and tomorrow.

The Science Bar has become one of Montpellier's flagship scientific culture events, offering a monthly participatory debate for citizens on all aspects of science from January to June. Throughout the season, scientists are invited to engage in a dialogue where their knowledge and practices are shared, but can also be discussed. The season is co-produced by the scientific culture departments of the UM and its partners: INRAE, INSERM, and IRD. This evening event will be translated into sign language.

A Science Bar dedicated to food

Around 7 out of 10 French people start their day with a cup of coffee. Once an exotic product, it has become an essential part of our daily lives, reflecting the complexity and interconnectedness of our food systems. This apparent accessibility masks a more fragile reality.

Many everyday food products readily available in supermarkets are the result of complex supply chains and come from the other side of the world. Food production, whether local or distant, is increasingly vulnerable to environmental hazards. Climate change is putting a strain on crops, whose different varieties do not always have time to adapt to rapidly changing environmental conditions.

In Montpellier's research laboratories, numerous teams are studying these phenomena to better understand and anticipate them. It is imperative to adopt more sustainable, environmentally friendly practices to ensure food security for future generations. This involves crop diversification, promoting agroecology, rational water management, and reducing our carbon footprint. From studying the genome of coffee trees to identify the most resistant varieties, to researching the history of local citrus fruits to prevent the predicted end of orange juice, to processing the most suitable cereals and legumes, scientists are working to meet new food challenges. Four of these experts will answer all your questions at the science bar "Will we soon be deprived of our coffee? From the past to the future of food."

To discuss this topic, four multidisciplinary experts will answer questions from the audience:

• Clémentine ALLINNE (CIRAD) is a researcher in systemic agroecology. She specializes in tropical agroforestry systems integrating coffee, cocoa, and banana trees, and seeks to mobilize biodiversity to strengthen the resilience of agroecosystems, reconciling economic, social, and ecological sustainability.
• Reine BARBAR (IATE – INRAE and University of Montpellier) is a professor and researcher in food engineering. Her work focuses on sustainable food, local culinary heritage and its adaptation to societal needs, and the processing of cereals and legumes for agroecological and food transitions.
• Franck CURK (AGAP Institute – CIRAD, INRAE, Institut Agro Montpellier, and University of Montpellier) is an agronomist and genetics researcher. He studies the mechanisms of diversification in cultivated citrus fruits. He managed the citrus fruit collection at the San Giuliano Citrus Fruit Conservatory (CRB Citrus INRAE-CIRAD) for 10 years.
• Valérie PONCET (DIADE Diversity, Adaptation, and Plant Development – IRD, CIRAD, and University of Montpellier) holds a PhD in genetics. As a research director at IRD, she studies the role of evolutionary processes in shaping the diversity and adaptations of coffee trees in their native environment in Africa.