Due to the growing competition between dairy and plant proteins and the dairy protein industry’s new intents to move towards genuine “clean label” products, manufacturers must diversify and develop their protein ingredients and bioactive molecules. It seems essential for these manufacturers to have a supply of proteins that can be used in a broad spectrum of food applications, but especially the special diet and health food supplement markets, which are on the rise and bring higher profit margins. The experience of the two INRAe units, UMET and UMRt BioEcoAgro, and of INGREDIA (Mid-Caps) show that the main issues concern the development of high-protein applications such as beverages, particularly with regard to protein concentration, their ability to be processed and thermal stabilities but also the biological activity characterization of the ingredients. In addition, the analysis of scientific literature shows that there has been a multitude of recent advances (enzymatic and microbial engineering, colloid physics, in silico molecular modelling, proteomics) which could give strong leverage for reasoning innovation. This industrial ProteinoPepS Chair therefore aims to integrate, generate and mobilize knowledge on dairy proteins by offering a unique place of research and facility developing expertise from field to plate. This Chair also aims to disseminate and communicate to dairy processing industry stakeholders and the general sector respectively, the operating conditions, the nutritional or health benefits and the environmental indicators which guarantee responsible production. Finally, the Chair will offer initial training to students to learn the soft skills required in the company sector.