Managing director

Émeric Pillet


149 rue de Bercy
75595 Paris Cedex 12
Tél. :  01 40 04 50 64


All organic food products


Systemic quality approach: Characterisation, evaluation, control and optimisation of the different qualities of organic products throughout the food chain.
Optimisation of the supply chain, from production to processing:
- Impact of raw materials on the quality of processed products;
- Integration of organoleptic criteria in plant selection.
Sensory qualities: Qualitative approach (napping).
Environmental quality: Evaluation and optimisation of the sustainability of organic food systems.
Food safety: Identification and evaluation of contamination in organic products (pesticide residues) and improvement of farming and food processing practices.
Societal expectations: Evaluation of consumer expectations and optimisation of the match between organic food quality and consumer expectations.


Training on organic food processing: The European regulatory framework and non-regulatory expectations of organic food consumers.
Bespoke training.
Expertise: Consulting on quality management, regulatory expertise.
Applied research (setting up, coordinating, and monitoring national and European projects).
Overall quality analysis and development of new analytical methods: Vincent's bio-electronics, bioscope, electrophonics.
Production and circulation of technical and scientific documents.


ITA (Institut technique agricole - Agricultural Technology Institute)
ITAI (Institut technique agro-industriel - Food Technology Institute)



Four members of EGTOP (Expert Group for Technical advice on Organic Production) for the European Commission

National authorities

INAO DGPE, Anses: INAO Commissions: Regulations, grape and wine production, processed products
Synabio: Securbio's scientific committee


As a coordinator, Itab owns very little measurement and analytical equipment itself. It relies on its network of partners, developing projects and promoting synergies. However, Itab tests tools and methods that make it possible to characterise the qualities of organic food like: combinations of pH analyses, conductivity and redox in food matrices, or bioscope measurement devices.


Vinification œnology
Project manager
R&D Program Coordinator
Responsible for products quality

Other sites

Saint-Marcel-lès-Valence (26)

Numbers of employees


Joint technological unit

Joint technological network

European projects

Scientific partnerships

As well as the partnership developed with agricultural bodies, as the ITA, Itab has established scientific and technical partnerships with:
Actia Network: Actalia, Adiv, Adrianor, Adria Normandie, Agir Critt Paca, CTCPA, Ifip, IFV,  
Research institutes: Oniris Nantes, FIBL, Inra UMR QGPOV, Inra UMR Genial
Institutes of higher and technical education: Isa Lille, University of Angers, Lycée agricole du Valentin, Énilia-Ensmic Surgères
Industry representative: Synabio

Project examples

Analysis of requirements and research issues
Organic product processing quality commission
Inra / Itab participative seminar: "Aliments Bio : quelles recherches construire" (Organic food: What research should be conducted?) (December 2015)

National and European research programs
ProOrg (2018-2021).
Diversifood, 2015-2019: “lien amont aval: sélection des plantes, qualité organoleptique des produits” (Supply chain integration: plant selection, organoleptic quality of products).
Bt ID (2015-2019): “Suivi des contaminations de Bacillus Thuringiensis de la fourche à la fourchette” (Monitoring Bacillus Thuringiensis contaminations from field to fork).
Bionutrinet (2015-2018): “typologie des consommateurs Bio, impacts d’une alimentation Bio” (Profiles of Organic Food Consumers, impact of an organic diet).
Bakery (2014-2018): “étude de l’écosystème agro-alimentaire « blé / levain / homme » : impact du levain, corrélation variétale” (Study of the "wheat/sourdough/man" food ecosystem: impact of sourdough, varietal correlation).

“Faible intrant” (Low input).
Securbio (2011-2014): “gestion des contaminants des filières Bio” (Management of contaminants in the organic industry).
Organic bread (2005-2007): “qualité des blés panifiables (Quality of breadmaking wheat).
Food quality and safety, 2002-2004: “procédés de mouture adaptés à la fabrication de farine de haute densité nutritionnelle” (Milling processes suitable for the production of flour with high nutritional density).