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Anthony FARDET

INRA - UMR1019, Unit of Human Nutrition

Clermont-Ferrand/Theix Research Center

63122 Saint-Genès Champanelle



Date of birth: 30th of June 1969

Single, no children

Tel: +33(0)4-73-62-47-04

Fax: +33(0)4-73-62-47-55

E-mail :


Education & Degrees


  • 1998: PhD in Nutrition, University of Aix-Marseille, France
  • 1992: Engineer diploma in Agro-food industry, Nutrition and Food Science specializations, AgroParisTech, Paris-Grignon, France
  • 1987: Baccalauréat D Biologie, mention "Très-bien"


Professional experiences


  • From Decembre 2003: Researcher at INRA of Clermont-Ferrand/Theix, JRU1019 - Unit of Human Nutrition, France: Research Scientist in Human Nutrition (CR1): Characterization of the health potential of foods ; role of plant-based products and their bioactive compounds in the prevention of metabolic diseases: focus was first on cereal products, antioxidants, polyphenols and lipotropes


  • 2001 - 2003: Various activities (trainee director in supermarket, temporary worker in numerous jobs including teacher in natural sciences at secondary school, telemarketing, mass-market retailing, …)


  • 1998 - 2000: Post-doctorant at Danone in collaboration with INRA: Improvement of the nutritional value of three biscuits and cakes via ingredients and processes and study of their in vitro digestion fate


  • Novembre 1994 - January 1998: PhD at INRA Nantes, Unit of Digestive Functions and Human Nutrition (& teaching at the Science University of Nantes): Influence of physical structure and physico-chemical properties of the pasta protein network on starch enzyme accessibility and digestion


  • July 1993 - August 1994 (shortened due to civil war): Scientific volunteer at IRD (French Institute for Research and Development) Congo-Brazzaville: Weaning flour development


  • October 1992 - June 1993: Master in Nutrition at University of Aix-Marseille (France): Influence of physico-chemical properties, of in vivo and in vitro gastro-intestinal digestion and of endogenous substances on fermentative fate of three types of fibre


Fields of expertise: preventive and holistic nutrition; health potential of plant products and their bioactive compounds (e.g. antioxidants, lipotropes, vitamins, minerals, polyphenols, phytosterols, complex carbohydrates and fibre) and physiological/metabolic mechanisms involved; grain products and their digestive and metabolic fate; writing of scientific articles; database management and regular updates; scientific monitoring; statistical analyses

Member of ANSES (French Agency for Food, Environmental and Occupational Health & Safety) as expert in Human nutrition for the mandate 2012-2015

Member of the Editorial Board of Food and Nutrition Science, Researches in Health and Nutrition journals, Journal of Nutritional Health and Food Engineering & Advances in Nutrition and Food technology

Member of the transversal INRA Cereal sector (coordinator of the Processing, health potential and consumer group), French Society of Nutrition (SFN), Société Francophone Vitamines & Biofacteurs (SFVB) and French Seed Biology Network

Peer-reviewer for 35 journals (mean impact factor: 2.5)

Languages: French (native tongue), English (oral: almost fluent; writting: good - scientific), German (notions)

Scientific animation & vulgarization:

Animation of a stand at Exposcience 2014, Clermont-Ferrand and of a debate about nutrition with students

Animation of a scientific debate following the film projection “La santé dans l’assiette” at Capitole cinema, Clermont-Ferrand

Animation of a one-hour health and nutrition workshop in Saint-Genes-Champanelle Primary school (6-11 years old) on the 10 of December, 2013

Coordination and edition of a collective book at the interface of Food Science and Human Nutrition INRA departments involving 56 scientists (Publishers: QUAE Editions)

Writting papers for journals dedicated to different types of readers (scientific community, large public including physicians and students)

Presentation of various courses for university students (first and second year, Master and PhD)

Discussion of nutritional science with bakers, very young pupils, university students and general public during various scientific meetings and manifestations (e.g. Salon International de l’Agriculture 2013)

Writing of 14 definitions for a book dedicated to bread (Robert Laffont Editor)

Organisation of a one-day scientific meeting at INRA Nantes between French and Dutch PhD students (Wageningen University, The Netherlands, 1997) 


Cereals & Europe Spring Meeting (Montpellier, May 2-4 2007): Price from Puratos Society for the best oral presentation: Whole-grain and refined wheat flours show distinct metabolic profiles in rats as assessed by a 1H NMR-based metabonomic approach

French Concours Général in Biology (June 1987): First place at the national level: Discuss the gene notion

French Baccalauréat (“A”Level) in Biology (July 1987): Mention “Très-bien” (with High Honours)

Interests & Activities

Music (pop & rock, world & celt, rock & folk, electronic), photography (INRA ADAS photo club), reading (historic, science fiction and police novels, biographies & philosophy) and general information. I also enjoy travelling and encountering people of different culture (countries or cities visited are Spain, Portugal, Greece, Germany, The Netherlands, Congo-Brazzaville, Japan, Albuquerque, Minneapolis, New-York, London, Brussels, Budapest, Vienna, Lisbon and London). I like animals very much, especially felines (but I hate cockroaches: sorry!)

  • A. Fardet, Y. Boirie. (2014). Associations between food and beverage groups and major diet-related chronic diseases: an exhaustive review of pooled/meta-analyses and systematic reviews. Nutrition Reviews 72, (12), 1, doi: 10.1111/nure.12153.
  • A. Fardet. (2014). Diets for preventing hepatic steatosis. In « Hepatic steatosis: Clinical risk factors, molecular mechanisms and treatment ou.
  • A. Fardet. (2014). Chapter 9 - 9.5: Whole grains and metabolic syndrome. In « Nutritional intervention in metabolic syndrome ».
  • A. Fardet. (2014). Editorial - Foods and health potential: is food engineering the key issue? Journal of Nutritional Health & Food Engineering 1, (5), 1.
  • A. Fardet. (2014). How can both the health potential and sustainability of cereal products be improved? A French perspective. Journal of Cereal Science 60, 1.
  • S. Rousset, A. Fardet, P. Lacomme, S. Normand, C. Montaurier, Y. Boirie, B. Morio. (2014). Comparison of total energy expenditure assessed by two devices in controlled and free-living conditions. Advances in Nutrition 14, 1.
  • A. Fardet, Y. Boirie. (2014). Food groups and beverages against major diet-related chronic diseases: A state of the art based on an exhaustive review of meta/pooled analyses and systematic reviews. Nutrition Reviews 72, (12), 1.
  • A. Fardet, E. Rock. (2014). Towards a new philosophy of preventive nutrition: from a reductionist to holistic paradigm to improve nutritional recommendations. Advances in Nutrition 5, (4), 430-446.
  • A. Fardet. (2014). Editorial - Grain-based products, food structure and health potential: holism vs reductionism. Journal of Nutritional Health & Food Engineering 1, (1), 1-2.
  • A. Fardet & Y. Boirie. (2014). Une approche holistique pour étudier les relations entre maladies chroniques et métabolismes dérégulés associés. Nutritions & endocrinologie 12, (65), 41-44.
  • E. Rock, A. Fardet. (2014). Les antioxydants des agrumes : action en solitaire ou matricielle? Phytothérapie 12, 66-75.
  • A. Fardet. (2014). Sucres lents, préhydrolyse, germination et préfermentation des matrices végétales. Information diététique 3, 30-44.
  • A. Fardet. (2014). Procédés technologiques, valeurs santé des aliments et diabète de type 2. Médecine des Maladies Métaboliques 8, (6), 1.
  • A. Fardet. (2014). Are technological processes the best friends of food health potential? Advances in Nutrition and Food Technology 1, (1), 103.
  • A. Fardet. (2014). A shift toward a new holistic paradigm will help to preserve and better process grain product food structure for improving their health effects. Food & Function, doi: 10.1039/C4FO00477A .
  • A. Fardet & Y. Boirie. (2014). Déséquilibre alimentaire - Les relations entre les grands groupes d’aliments et les principales maladies chroniques. Nutrition Infos 40, 27-32.
  • A. Fardet. (2014). New Approaches to Studying the Potential Health Benefits of Cereals: From Reductionism to Holism. Cereal Foods World 59, (5), 224-229.
  • C. Rémésy, F. Leenhardt, A. Fardet. (2014). Donner un nouvel avenir au pain dans le cadre d’une alimentation durable et préventive. Les Cahiers de Nutrition et de Diététique, doi: 10.1016/j.cnd.2014.07.005.
  • A. Fardet. (2014). Nutrition science theory and practice. The parts and the whole. World Nutrition 5, (9), 799-801.
  • A. Fardet, E. Rock. (2014). The search for a new paradigm to study micronutrient and phytochemical bioavailability: from reductionism to holism. Medical Hypotheses 82, (2), 181-186.
  • Anthony Fardet. (2013). Whole Grains from a Mechanistic View. Cereal Foods World, doi: 1-3.
  • A. Fardet, J.-F. Martin, J.-M. Chardigny . (2013). Le potentiel lipotropique des aliments pour prévenir la stéatose hépatique. Nutritions & endocrinologie 60, (11), 82-86.
  • A. Fardet. (2013). Editorial - Open Special Issues: Public Health Nutrition Initiatives. Food and Nutrition Sciences 4, 1-1.
  • A. Fardet, Y. Boirie. (2013). Associations between diet-related diseases and impaired physiological mechanisms: a holistic approach based on meta-analyses to identify targets for preventive nutrition. Nutrition Reviews 71, (10), 643-656.
  • Fardet Anthony, Martin Jean-François, Chardigny Jean-Michel. (2012). Caractérisation du potentiel lipotropique des produits alimentaires d’origine végétale. Cahiers de Nutrition et de Diététique 47, 291-302.
  • Fardet A & Chardigny J-M. (2012). Plant-based foods as a source of lipotropes for human nutrition: A survey of in vivo studies. Critical Reviews in Food Science and Nutrition, doi: 10.1080/10408398.2010.549596.
  • Fardet A, Martin J-F & Chardigny J-M. (2011). Thermal and refining processes, not fermentations, tend to reduce lipotropic capacity of plant-based foods. Food & Function 2, (8), 483-504.
  • Fardet A, Martin J-F & Chardigny J-M. (2011). Lipotropic capacity of raw plant-based foods: A new index that reflects their lipotrope density profile. Journal of Food Composition and Analysis 24, (6), 895-915.
  • Fardet A. (2010). New hypotheses for the protective mechanisms of whole-grain cereals: what is beyond fiber? Nutrition Research Reviews 23, (2), 65-134.
  • Lioger D, Fardet A, Foassert P, Davicco M-J, Mardon J, Gaillard-Martinie B & Rémésy C. (2009). Influence of sourdough prefermentation, of steam cooking suppression and of decreased sucrose content during wheat flakes processing on the plasma glucose and insulin responses and satiety of healthy subjects. Journal of the American College of Nutrition 28, (1), 30-36.
  • Leenhardt F, Fardet A, Lyan B, Gueux E, Rock E, Mazur A, Chanliaud E, Demigné C & Rémésy C. (2008). Wheat Germ Supplementation of a Low Vitamin E Diet in Rats Affords Effective Antioxidant Protection in Tissues. Journal of the American College of Nutrition 27, (2), 222-228.
  • Fardet A, Rock E & Rémésy C. (2008). Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo? Journal of Cereal Science 48, (2), 258-276.
  • Fardet A, Llorach R, Martin J-F, Besson C, Lyan B, Pujos E & Scalbert A. (2008). A LC-QTof-based metabolomic approach reveals new metabolic effects of catechin in rats fed high-fat diets. Journal of Proteome Research 7, (6), 2388-2398.
  • Fardet A, Llorach R, Orsoni A, Martin J-F, Pujos E & Scalbert A. (2008). Metabolomics provide new insight on the metabolism of dietary phytochemicals in rat. Journal of Nutrition 138, (7), 1282-1287.
  • Lioger D, Fardet A & Rémésy C. (2007). What kind of cereal products at breakfast? Les Cahiers de Nutrition et de Diététique 42, (6), 309-319.
  • Lioger D, Fardet A & Rémésy C. (2007). Quels types de produits céréaliers pour le petit déjeuner? Les Cahiers de Nutrition et de Diététique 42, (6), 309-319.
  • Fardet A, Canlet C, Gottardi G, Llorach R, Lyan B, Rémésy C, Mazur A, Paris A & Scalbert A. (2007). Whole-grain and refined wheat flours show distinct metabolic profiles in rats as assessed by a 1H NMR-based metabonomic approach. Journal of Nutrition 137, (4), 923-929.
  • Chaurand M, Rémésy C, Fardet A, Leenhard F, Bar-L'Helgouach C, Taupier-Letage B & Abécassis J. (2006). Influence of milling processing (roller and stone) on mineral content of conventional and organic cereal products. Tecnica Molitoria 57, (3), 290-302.
  • Fardet A, Leenhardt F, Lioger D, Scalbert A & Rémésy C. (2006). Parameters controlling the glycaemic response of bread. Nutrition Research Reviews 19, (1), 18-25.
  • Scalbert A & Fardet A. (2006). Oxidative stress and antioxidants: Searching for a new paradigm. NAFAS 4, (1), 1-10.
  • Chaurand M, Rémésy C, Fardet A, Leenhard F, Bar-L'Helgouach C, Taupier-Letage B & Abécassis J. (2005). Influence du type de mouture (cylindre vs meule) sur les teneurs en minéraux des différentes fractions du grain de blé en cultures conventionnelle et biologique. Industrie des Céréales 142, 3-11.
  • Fardet A, Hoebler C, Armand M, Lairon D & Barry J-L. (1999). In vitro starch degradation from wheat-based products in the presence of lipid complex emulsions. Nutrition Research 19, (6), 881-892.
  • Fardet A, Abecassis J, Hoebler C, Baldwin PM, Buléon A, Bérot S & Barry J-L. (1999). Influence of technological modifications of the protein network from pasta on in vitro starch degradation. Journal of Cereal Science 30, (1), 133-145.
  • Fardet A, Hoebler C, Djelveh G & Barry J-L. (1998). Restricted bovine serum albumin diffusion through the protein network of pasta. Journal of Agricultural and Food Chemistry 46, (11), 4635-4641.
  • Fardet A, Baldwin PM, Bertrand D, Bouchet B, Gallant DJ & Barry J-L. (1998). Textural image analysis of pasta protein networks to determine the influence of technological processes. Cereal Chemistry 75, (5), 699-704.
  • Fardet A, Hoebler C, Baldwin PM, Bouchet B, Gallant DJ, Barry J-L. (1998). Involvement of the protein network in the in vitro degradation of starch from spaghetti and lasagne: a microscopic and enzymic study. Journal of Cereal Science 27, (1), 133-145.
  • Hoebler C, Guillon F, Fardet A, Cherbut C & Barry J-L. (1998). Gastrointestinal or simulated in vitro digestion changes dietary fibre properties and their fermentation. Journal of the Science of Food and Agriculture 77, 327-333.
  • Fardet A, Guillon F, Hoebler C & Barry J-L. (1997). In vitro fermentation of beet fibre and barley bran, of their insoluble residues after digestion and of ileal effluents. Journal of the Science of Food and Agriculture 75, 315-325.