The research carried out within the mixed research unit Safety and Quality of Products of Plant Origin focuses on the (re)design of transformation or extraction processes applied to plants and in particular to fruits and vegetables, in a context of food transition and sustainable food.

These processes aim to control quality in its multiple dimensions (nutritional, organoleptic, health, etc.) through their optimized management throughout the processing route by integrating questions of reduction of environmental impact, as well as maximization of the use of plant biomass.