Archives Projects

Optimized extraction of anthocyanins from distillery marc and improvement of their functionalities as colorants and antioxidants

TOMABILITY project aims to prepare upstream agriculture for processing in the factory (choice of varieties and technical practices), while adapting to current production constraints (lower inputs ans climate change).

Pilot fruit and vegetable processing to enhance their natural qualities: development of an instrumented cooking robot for continuous mesurement.

Effect of dietary supplementation with fermented fruit juices on human gut microbiota composition and function, and on host response.

The interface between production and processing, a key point for linking the variability of raw materials and the adaptability of transformations for innovative food systems.

Resource efficiency optimization of 2nd class vegetables via biorefinery solutions to improve sustainibility in the agrifood chain and climate resilience

Breeding RTB products (Roots, Tubers and cooking Banana ) for end user preferences.

Develop a code of practice to provide strategies and tools for organic processors.

Safer food through changed consumer

SporAlim team joins the Cost Action HUPLANTcontrol - Control of Human Pathogenic Micro-organisms in Plant Production Systems (CA16110).