Association pour le développement de l'institut de la viande
Numbers of employees
Joint technological unit
Joint technological network
With French teams
Process engineering: Inra Theix (QuaPa unit), LGCB (Blaise-Pascal University), Ensia, TIMS Federation (UBP, CNRS, Ifma, Irstea).
Technology and quality of meats and meat products: Inra (QuaPa and URH units at Theix).
Nutrition: Inra (URH and UNH units at Theix), University of Auvergne, CRNH, Nutravita.
Environmental engineering: Ensil Limoges, Grese Limoges, Irstea Anthony.
Food safety: Inra (Flec unit at Jouy-en-Josas, microbiology unit at Theix), Anses (Lerqaq unit).
Economics: Inra (Aliss unit at Ivry).
Consumer science: Inra (Aliss unit at Ivry).
Product and process image: University Paris V, Inra (Lereco Laboratory in Nantes).
With international teams
University of Bristol (England), Inta (Argentina), Ghent University and University of Liège (Belgium), CRDA and Agriculture & Agri-Food Canada (Canada), Danish Meat Research Institute (Denmark), Irta and Upna (Spain), Agricultural University of Athens (Greece), Hungarian Meat Research Institute (Hungary), Teagasc - The Agriculture and Food Development Authority (Ireland), experimental station at Parma and University of Reggio Emilia (Italy), Matforsk AS, The Norwegian Food Research Institute (Norway)
Agricultural University of Poznan and Institute of Meat Technology (Poland), Taieb Bel Hadj, consultant (Tunisia).
Development of mechanized/robot systems for boning and cutting butchery meat.
Developing a continuous drying technology: Osmofood©.
Application of frontal spectroscopy in order to predict the technological qualities of meat.
Development of new products: products for hospitals, UVCI, pre-cooked vacuum-packed meats, nutritional cooked dishes.
Development of a brochette machine that can work with all types of meats and vegetables, including chopped meats.
Development of an automatic machine to turn chitterlings.
Development of an automatic line for metering blood sausage at a constant weight.
Development of aromatic ferments for dry curings.
Development of treatment processes for by-products in terms of food, energy or agronomic valorisation.
Technical support in setting up a professional training centre for food industries in Senegal.
Creation of a professional degree in «Management of meat product development workshops».
Setting up of a nutritional analysis workshop.