A l'UM la science [S02-ep09]: From CO2 in vegetables to the peptide plateau

[Podcast] - Published on December 1, 2022 in Science-Society

This week, Alain Gojon from the Montpellier Institute of Plant Sciences explains the impact of higher atmospheric CO2 concentrations on the nutritional quality of plants. In the second half of the program, Pascal Verdié invites us to the peptide platform of the Synbio3 platform at the Balard Research chemistry cluster. A program co-produced with Divergence FM.

Vitamins, minerals, fibre, protein... What could be better than fruit to give you a boost? What's better than a vegetable to get your fries back?

Come on, we've seen you... Don't blush like a tomato and stop talking rubbish! We know that for many of you, fruit, vegetables and other plants are a real pain in the ass. Too expensive when you're as broke as wheat, too dry when you've got the fibre, too long to prepare when you're squeezed like lemons...

And yet... Just imagine for a second that vegetables are no longer useful to us. Imagine that plants no longer feed us! Planetary glitch! Mankind is running out of juice! Does it make you feel ricey? And yet it's not a joke... Recent studies have shown that rising atmospheric Co2 levels, while stimulating photosynthesis, actually degrade the nutritional quality of plants.

So are the carrots cooked? That's the question we put to our guest today. Alain Gojon is a researcher at the Montpellier Institute of Plant Sciences.

At UM la science you've got the program, let's go!

Coproduction: Divergence FM / Université de Montpellier
Animation: Lucie Lecherbonnier
Interviews : Lucie Lecherbonnier, Aline Périault
Reporting and editing: Aline Périault
Production : Naomi Charmetan

Listen to the "A l'UM la science" program on Divergence FM 93.9

Key words : At UM la science, Research, Science, Company