Food and Microbiological Processes reseach unit

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Food and Microbiological Processes (PAM) Research Centre
Founded on 1st January 2012, the 'Food and Microbiological Processes' (PAM) Research Centre is spread across 4 sites: AgroSup DIJON, IUVV (Vine & Wine University Institute), INRA (National Agronomical Research Institute), and the Faculty of Pharmacy. Run jointly by AgroSup Dijon and Burgundy University, the current director is Professor Laurent BENEY. Professor Patrick GERVAIS was the director from 2012 to 2016.

The PAM Research Centre 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 JRC is composed of 3 complementary teams:


 • Microbiological and Biotechnological Processes (PMB)
Director: Jean-François CAVIN, Prof., AgroSup Dijon – [Research gate]


  • Physico-chemistry of Food and Wine (PCAV)
Director: Philippe CAYOT, Prof., AgroSup Dijon - [Research gate]


  • Food Wine Microbiology and Stress (VAlMiS)   
Director: Hervé ALEXANDRE, Prof., Burgundy University [ Research gate ]


The PAM Research Centre manages two technical facilities: RMB facility (Rheology of Biological Materials) and PIMS facility (Spectroscopic and Microscopy Imaging Centre), and is a member of the Carnot Institute Qualiment®, national centre of excellence for the promotion of research in the food industry.