Association pour le développement de l'institut de la viande
Numbers of employees
Joint technological unit
Joint technological network
We continuously develop our expertise thanks to strong scientific partnerships maintained through research partnerships and collaborations, and dedicated tools (Joint Technological Units and Joint Technological Networks).
With French teams
A strong local presence: Ensil-ENSCI Limoges, Inrae Theix, Institut Pascal, Polytech Clermont, Sigma Clermont, University of Clermont-Auvergne, VetagroSup, etc.
At national level: Actia - ITAI & Critt, Anses, CEA, Cirad, École des Mines d’Alès, ENVT Toulouse, Inrae (Jouy-en-Josas, Toulouse, etc.), Institut Pascal (CNRS), SRC, etc.
With international teams
Agricultural University of Athens (AUA), DMRI (Denmark), Fedserv (Italy), Fraunhofer (Germany), HMRI (Hungary), Inran (Italy), Irta (Spain), Nofima (Norway), Spes GEIE (Italy), Teagasc (Ireland), University of Parma (Italy), University of Tananarive (Madagascar), etc.
Exploration of low-temperature fermentation to reduce the risk of salmonella in dried meats with reduced nitrite content.
Substitution of nitrites with natural ingredients or antioxidants in cured meats (dried sausage).
Design of an exoskeleton arm to reduce strain on the wrist during cutting and boning activities in the meat industry.
Formulation and texturing of combinations of animal and vegetable protein sources to design multifunctional, sustainable, 3D-printed food products.
Development of a virtual, intuitive, realistic, didactic operational simulator for cutting/deboning meat.
Transfer of OSMOFOOD (continuous drying technology) to all food matrices (fruit, vegetables, fish, dairy products).
Development and finalisation of surface decontamination technologies for meat preparation services using a steam tunnel.
Design of a pedagogical briefcase intended for VSE/SMEs in the slaughtering, curing and meat packing sectors.