Food Processing Specific know-how serving the food industry Aerial is a member of the ACTIA (French Coordination Association for the Food Industry)

Research & Development Pathogenic bacteria : Listeria, Salmonella, Campylobacter, ... Development of inhibition processes of these bacteria Food preservation techniques, useful micro-organisms (dairy products, meat products, ...)     Technical assistance Corrective actions for industrial problems Organoleptic and sanitary risk prevention Quality assurance actions based on HACCP methods Conformity improvements in compliance with industry's specific requirements     Specific studies in sensory analysis Food product sensorial characterisation with expert juries Consumer preference determination (expert juries or home tests) Product organoleptic quality tracking     Training and symposiums Industry adapted training on : Industrial environmental salubrity Food processing techniques Sensory analysis Organisation of Food industry dedicated thematic symposiums     Equipment Microbiology , Physical Chemistry and Sensory analysis laboratories     Partners and collaborations Cheese dairies, Master cheese ager, Dairy cooperatives, Slaughter-houses, Delicatessen trade, Caterers, ...

Our Adress: Aérial CRT et ITAI Parc d'Innovation rue Laurent Fries 67400 Illkirch Member of the ACTIA   Webmaster contact : r.groubet@aerial-crt.com