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Research & Development |
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Pathogenic bacteria : Listeria, Salmonella, Campylobacter, ...
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Development of inhibition processes of these bacteria |
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Food preservation techniques, useful micro-organisms (dairy products, meat products, ...)
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Specific studies in sensory analysis |
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Food product sensorial characterisation with expert juries |
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Consumer preference determination (expert juries or home tests)
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Product organoleptic quality tracking
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