When a scientist tells you ‘sugar is my professional raw material’, you immediately think of the glazes on mille-feuilles. However, in the Toulouse Biotechnology Institute (TBI) where she welcomes us, the clusters of white coats hanging on the wall and the jumble of vials leave no doubt: it is as a biochemist, and not as a pastry chef, that Claire Moulis gets her hands dirty with sucrose. A single kilo of sugar bought from the supermarket gives her months of work. Using an inexpensive, readily available raw material, she makes products with much higher added value...
Les deux font la paire est une série Exploreur – Université de Toulouse. Rédaction : Olivier Voizeux.
