Pôle agro-alimentaire régional de Martinique
Fruits and vegetables, tropical starchy foods
Sea food and meat products
Cooked dishes and condiments
Development and optimisation of products and processes.
Making pilot equipment available (technological tests and pre-production).
Individual or group quality assistance (food hygiene, HACCP, health control plan).
Technological consulting: developing specifications (equipment, products, processes, workshop), production diagnosis, technology transfer.
Sensory evaluation: consumer tests and sensory profiles.
Microbiological and physical-chemical analyses, validating use-by and best-before date.