Research laboratories

The research conducted in the unit concerns the physical, chemical and biological phenomena that determine food quality and the development of new food products and processes. This work aims to improve the nutritional, hygienic and sensory quality of food and also concerns the practicality of food or the sustainability of food processes. The research therefore covers the societal fields of food, health, well-being and the environment.

Through its work, the UMR PAM seeks to :
• develop the use of microbial flora of interest in the food context;
• control food risks (pathogens, allergies, intolerance...) ;
• better preserve food, wine, microorganisms of interest and biomolecules;
• develop new sources and new food ingredients (vegetable proteins, salt and sugar substitutes, etc.);
• to improve the sensoriality of food and wine;
• functionalize (intelligent packaging, probiotics...) and specialize (age, activity...) foods ;
• eco-design and improve the sustainability of food and wine production (conservation, waste...).

The Food and Microbiological Processes research unit has three teams:

• PMB: Microbiological and Biotechnological Processes
• VALMIS: Vin-ALiment-Microbiology-Stress
• PCAV: Physico-Chemistry of Food and Wine