Numbers of employees
Joint technological unit
Joint technological network
With French teams
Anses, Actia Centers, engineering schools, ENV, research organizations (CNRS, Inra, Inserm…), Gis Sym'Previus, Institut de l’élevage, Énil network, universities.
With European teams
ALP (Switzerland), CNR Milan (Italy), DPRC Moore park (Ireland), Nizo Food research (The Netherlands), Universities of Louvain and Gand (Belgium), VTT (Finland), EHEDG laboratory (Spain, Great Britain, Germany, The Netherlands, Denmark)
Setting up a technical support network that can be used by all of the cheese makers in an inter branch.
Qualification of processes with regard to the security and to the healthiness of food (viruses, parasites, bacteria)
Development of quantitative appreciation models for risks (AQR) in partnership with Cniel. Regular assessment of the analytical quality of the laboratories that analyse milk and dairy products. Development of methods and tools for the instrumental measurement of the behaviour of cheeses during cooking (filometer, etc).
Molecular tools for the detection and quantification of enteric viruses (HAV, Norovirus) and parasites (Toxoplasma, Giardia, Cryptosporidium).
Thermal inactivation of virus infecting the imported frozen berries. Identification of the spoilage flora of veal.
Optimized method forgrowth tests on food.
Development of new food products
Qualification of the procedures of cleaning and disinfection for the destruction of phages in dairy farming