Food and Wine Science & Technology - PAM lab
The aim of "Food and Wine Science & Technology, PAM lab" is to understand the physical, chemical and biological phenomena which determine the quality of foods and wine, in order to develop new food products and new processes.
Established on 1 January 2012, it is jointly managed by the Institut Agro Dijon, the Université de Bourgogne and INRAE
Headed by Professor Laurent BENEY, it is based on five geographical sites: the Institut Agro Dijon, the Institut Universitaire de la Vigne et du Vin, Dijon University Hospital, the Faculty of Medicine and INRAE Poligny site.
The work and research projects carried out within the PAM lab fall into the following 4 main themes:
- Physico-chemical properties of new food sources and new ingredients (biomolecules, microorganisms) for the improvement of their technological properties, the development of new products and the valorization of co-products.
- Activities of ferments and food microbial flora (microbiomes - metabolomes) and control of their use in food and oenological contexts.
- Physical, chemical and biological processes of alteration of foods, wine, microorganisms and biomolecules of food interest to improve their stability and conservation.
- Control of contaminants and traceability.
The taskes
- UNDERSTAND fundamental phenomena and publish at the highest level
- APPLY (patents, products, processes)
- ACT by disseminating knowledge (education, training, wider communication, expertise, etc.)
