Caroline Pénicaud
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Previous Organizations / Institutes
The organizations / institutes from the scholar's other articles in the past ten years
Research Subjects
Caroline Pénicaud has a total of 142 co-authors. Here are the top co-authors by number of shared publications:
- Fernanda Fonseca
Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, France
7 shared publications Gwenola Yannou-Le Bris
Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, France
7 shared publications- Valérie Guillard
JRU IATE, University of Montpellier, INRAE, Institut Agro, 2 Place Pierre Viala, 34060 Montpellier, France
7 shared publications Anne Saint-Eve
Université Paris-Saclay, UMR SayFood, AgroParisTech, INRAE, Palaiseau, France
5 shared publicationsIsabelle Souchon
Avignon Université, UMR SQPOV, INRAE, Avignon, France
4 shared publicationsN. Gontard
Université Montpellier 2
4 shared publications
Latest Publications
- Open Access
- 3 April 2026
- Published by Elsevier in International Journal of Gastronomy and Food Science
- Vol. 44
Sensory and multi-actor Co-ideation: unleashing creativity to meet seniors’ needs
- 3 April 2026
- Published by Elsevier in International Journal of Gastronomy and Food Science
- Vol. 44
Open AccessSensory and multi-actor Co-ideation: unleashing creativity to meet seniors’ needs
- Open Access
- 27 August 2025
- Published by Cambridge University Press (CUP) in Proceedings of the Design Society
- Vol. 5, 2981-2990
Sustainable legume-based foods: from collaborative diagnosis to co-creative concepts
Legumes offer valuable agricultural and nutritional properties to face the urgent need for food system changes. To eco-design legume-based products, the value chains need to consider the constraints of their stakeholders, from farmers to consumers. This article describes an eco-innovation approach combining collaborative value mapping with KCP® workshops to design sustainable legume-based foods. This eco-innovation approach led to the emergence of expected concepts linked to the properties of products and more disruptive concepts related to dynamics in the value chain. Existing knowledge and knowledge gaps were identified. The results highlight the value of articulating value mapping and KCP® workshops. The approach proved to foster innovative, systemic solutions that consider both stakeholders’ needs and sustainability.
- 27 August 2025
- Published by Cambridge University Press (CUP) in Proceedings of the Design Society
- Vol. 5, 2981-2990
Open AccessSustainable legume-based foods: from collaborative diagnosis to co-creative concepts
Legumes offer valuable agricultural and nutritional properties to face the urgent need for food system changes. To eco-design legume-based products, the value chains need to consider the constraints of their stakeholders, from farmers to consumers. This article describes an eco-innovation approach combining collaborative value mapping with KCP® workshops to design sustainable legume-based foods. This eco-innovation approach led to the emergence of expected concepts linked to the properties of products and more disruptive concepts related to dynamics in the value chain. Existing knowledge and knowledge gaps were identified. The results highlight the value of articulating value mapping and KCP® workshops. The approach proved to foster innovative, systemic solutions that consider both stakeholders’ needs and sustainability.
- 21 August 2025
- Published by EDITIONS QUAE
La conservation des aliments. Vers plus de durabilité et de naturalité
La conservation des aliments - Vers plus de durabilité et de naturalité - (EAN13 : 9782759240777)
- 21 August 2025
- Published by EDITIONS QUAE
La conservation des aliments. Vers plus de durabilité et de naturalité
La conservation des aliments - Vers plus de durabilité et de naturalité - (EAN13 : 9782759240777)
- Open Access
- 8 April 2025
- Published by Elsevier in Data in Brief
- Vol. 60, 111541
Dataset on the life cycle assessment of the production of stabilized lactic acid bacteria
- 8 April 2025
- Published by Elsevier in Data in Brief
- Vol. 60, 111541
Open AccessDataset on the life cycle assessment of the production of stabilized lactic acid bacteria
- Open Access
- 10 December 2024
- Published by Elsevier in Cleaner Environmental Systems
- Vol. 15
Joining environmental impacts and product quality in Life Cycle Assessment: The case of the production and storage of lactic acid bacteria concentrates
- 10 December 2024
- Published by Elsevier in Cleaner Environmental Systems
- Vol. 15
Open AccessJoining environmental impacts and product quality in Life Cycle Assessment: The case of the production and storage of lactic acid bacteria concentrates
- Open Access
- 26 June 2024
- Published by Elsevier in Data in Brief
- Vol. 55, 110676
Life cycle inventory and life cycle impact assessment datasets of an industrial-scale milk fractionation process generating 5 co-products: Cream, casein, lactose and two whey-protein ingredients enriched in α-lactalbumin or β-lactoglobulin
- 26 June 2024
- Published by Elsevier in Data in Brief
- Vol. 55, 110676
Open AccessLife cycle inventory and life cycle impact assessment datasets of an industrial-scale milk fractionation process generating 5 co-products: Cream, casein, lactose and two whey-protein ingredients enriched in α-lactalbumin or β-lactoglobulin
- 26 February 2024
- Published by Springer Nature in The International Journal of Life Cycle Assessment
- Vol. 29 (5) , 838-856
Using nutritional functional units provides a nuanced view of the environmental performance of food products within the same category
- 26 February 2024
- Published by Springer Nature in The International Journal of Life Cycle Assessment
- Vol. 29 (5) , 838-856
Using nutritional functional units provides a nuanced view of the environmental performance of food products within the same category
- Open Access
- 18 November 2023
- Published by Elsevier in Data in Brief
- Vol. 51, 109824
Datasets for the environmental assessment of an apple value chain including fresh fruits, juice and applesauce from an organic low-input production farm
- 18 November 2023
- Published by Elsevier in Data in Brief
- Vol. 51, 109824
Open AccessDatasets for the environmental assessment of an apple value chain including fresh fruits, juice and applesauce from an organic low-input production farm
- Open Access
- 27 September 2023
- Published by Elsevier in Cleaner Environmental Systems
- Vol. 11
Life cycle assessment of a small-scale and low-input organic apple value chain including fresh fruit, juice and applesauce
- 27 September 2023
- Published by Elsevier in Cleaner Environmental Systems
- Vol. 11
Open AccessLife cycle assessment of a small-scale and low-input organic apple value chain including fresh fruit, juice and applesauce