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UMR Procédés Alimentaires et Microbiologiques


PAM Lab : Food and Wine Science & Technology

Founded on 1st January 2012, the PAM Lab is supported by AgroSup DIJON and Burgundy University, the current director is Professor Laurent BENEY.

The PAM Lab plays a major role in scientific and technological advances in the field of food and wine. The joint scientific focus of all the members is to understand the physical, chemical, and biological phenomena that determine food quality with the ambition of developing new products and new food processes. (Find out more)
The PAM Lab is composed of 3 research teams:

 • Microbiological and Biotechnological Processes (PMB)
Director: Pr Jean-François CAVIN - [Research gate]

  • Physico-chemistry of Food and Wine (PCAV)
Director: Pr Philippe CAYOT - [Research gate]

  • Food Wine Microbiology and Stress (VAlMiS)   
Director: Pr Hervé ALEXANDRE - [ Research gate ]

The PAM Lab is in charge of three technical facilities: RMB  (Rheology of Biological Materials), PIMS (Spectroscopic and Microscopy Imaging) and Oenoviti (Wine studies) It is a member of the Carnot Institute Qualiment®, national center of excellence for the promotion of research in the food industry.

Read more: PAM Lab : Food and Wine Science & Technology


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Université de Bourgogne