“Food: Yesterday and Tomorrow” will be the theme of the next Science Bar

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

The next Science Bar, organized by the University of Montpellier, will take place on Thursday, April 10, starting at 8:30 p.m. For this event, Clémentine Allinne, a researcher in systemic agroecology; Reine Barbar, a professor and researcher in food engineering; Franck Curk, an agronomist and researcher in genetics; and Valérie Poncet, who holds a Ph.D. in genetics, will discuss food from the past and the future.

The Bar des sciences has become one of Montpellier’s flagship events for scientific culture, offering a participatory, community-driven discussion on all aspects of science once a month from January through June. Throughout the season, scientists are invited to engage in a dialogue where their knowledge and practices are not only shared but also open to discussion. The season is co-produced by theUM Montpellier’sUM science outreach departmentsUM its partners: INRAE, INSERM, and IRD. Sign language interpretation is provided for this event.

A Science Bar Dedicated to Food

About 7 out of 10 French people start their day with a cup of coffee. Once an exotic product, it has become an indispensable 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 that are readily available at the supermarket are made possible by complex supply chains and come from the other side of the world. The production of our food—whether local or from far away—is increasingly vulnerable to environmental uncertainties. Climate change is putting a strain on crops, as their various varieties do not always have time to adapt to rapidly changing environmental conditions.

In research laboratories across Montpellier, 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, the promotion of agroecology, sustainable water management, and reducing our carbon footprint. From studying the coffee plant genome to develop the most resilient varieties, to exploring the history of local citrus crops to avert the predicted demise of orange juice, and to processing the most suitable grains and legumes, scientists are working to address new food challenges. Four of these experts will answer all your questions at the science bar event titled “Will We Soon Be Without Our Coffee? From the Past to the Future of Food.”

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

• Clémentine ALLINNE (CIRAD) is a researcher in systemic agroecology. She specializes in tropical agroforestry systems that integrate coffee, cacao, and banana trees, and seeks to harness biodiversity to strengthen the resilience of agroecosystems, balancing 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 systems, local culinary heritage and its adaptation to societal needs, and the processing of grains and legumes to support agroecological and food system transitions.
• Franck CURK (AGAP Institute – CIRAD, INRAE, Institut Agro Montpellier, and the University of Montpellier) is an agronomist and geneticist. He studies the mechanisms of diversification in cultivated citrus fruits. He managed the citrus collection at the San Giuliano Citrus Conservatory (CRB Citrus INRAE-CIRAD) for 10 years.
• Valérie PONCET (DIADE—Plant Diversity, Adaptation, and Development—IRD, CIRAD, and the University of Montpellier) holds a Ph.D. in genetics. As a research director at IRD, she studies the role of evolutionary processes in shaping the diversity and adaptations of coffee plants in their native environment in Africa.