LHOUTELLIER Véronique

INRAE, Quality of Animal Products, 63122 Saint Genes Champanelle

Véronique Santé-Lhoutellier is a research director at INRAE and an acknowledged food science specialist. Until 2022, she was in charge of the Animal Products Laboratory.
She graduated from the University of Clermont Auvergne with a degree in biochemical engineering (1987) and a PhD in food science and biochemistry (1993), before pursuing a postdoctoral fellowship at the Muscle Biology Laboratory of the University of Wisconsin-Madison, United States, in 1996.
After working within the French Poultry Consortium until 2000, she joined INRA (now INRAE), where she conducted research into the quality of animal products. Her work focused primarily on strategies for reducing salt and additives in meat products, improving their nutritional quality, and ensuring they meet the specific needs of the elderly.
Since 2023, her research has focused on the transition towards healthy and sustainable diets. As such, she is co-leading a work package within the European FutureFoodS partnership, dedicated to refining the strategic research and innovation agenda on sustainable food systems (Our Approach — FutureFoodS).
She is playing an active role in the debate on the transformation of European food systems, with a view to promoting a model that combines health, sustainability, economic resilience and social equity.
She has authored over 130 scientific articles published in peer-reviewed international journals, and recently coordinated a collective expert appraisal on the quality of food of animal origin (https://doi.org/10.1016/j.animal.2021.100376).

Recent publications (Vancouver format)

1. Houssein Z, Pétéra M, Centeno D, Lyan B, Peyron MA, Durand S, Santé-Lhoutellier V, Bancel E, Ravel C, Pujos-Guillot E. Untargeted metabolomics for wheat bread in vitro digestate assessment. J Proteome Res. 2025;24. doi:10.1021/acs.jproteome.5c00383
2. Astruc T, Boland M, Venien A, Theron L, Sante-Lhoutellier V, Kaur L. Impact of various preparation processes on the digestibility of meat products. France Aotearoa Sci Technol Innov. 2025:89-90. Available from: https://hal.inrae.fr/hal-05067404
3. Jebalia I, Della Valle G, Dupont D, Sante-Lhoutellier V, Rabesona H, Henry G, et al. Functional and nutritional properties of fava bean ingredients processed by extrusion. Food Res Int. 2025;217:116804. doi:10.1016/j.foodres.2025.116804. Available from: https://hal.inrae.fr/hal-05118224
4. Duval A, Sayd T, Bourillon S, Aubry L, Mosconi V, Ferraro V, et al. Utilizing the influence of protein enrichment of meal components as a strategy to possibly prevent undernutrition in the elderly: an in vitro approach. Food Funct. 2024;15(4):2078-89. doi:10.1039/d3fo03659f. Available from: https://hal.inrae.fr/hal-04477006
5. Sante-Lhoutellier V. The role of nitrite salts in cured meats: Benefits, risks and alternatives. Cah Nutr Diet. 2024;59(5):297-306. doi:10.1016/j.cnd.2024.05.005. Available from: https://hal.inrae.fr/hal-04813493