Science for everyone
My research in 180 seconds
Cosette Grandvalet is an assistant professor at Institut Agro Dijon, attached to the PAM lab (Food and Microbiological Processes). Her research work with the VALMIS team involves studying the interactions between saccharomyces and non-saccharomyces yeasts during wine production.
Stéphane Guyot is an assistant professor at Institut Agro Dijon and is attached to the PAM lab (Food and Microbiological Processes). His research focuses on the behaviour of baker's yeast (saccharomyces cerevisiae) when exposed to heat treatment. More specifically, he is exploring the physiological response to heat stress in saccharomyces cerevisiae yeast and developing biomarkers.
Elias Bou Maroun is an assistant professor at Institut Agro Dijon and is attached to the PAM lab (Food and Microbiological Processes). His work uses two methodological approaches, chemical and toxicological, to analyse Lebanese bread, with the aim of protecting consumer health.
Sébastien Dupont is an assistant professor at AgroSup Dijon attached to the PAM lab (Food and Microbiological Processes). His work involves using high-intensity light to make food healthier. The aim is to understand the response and resistance of fungi to light.
Thomas Karbowiak is a professor at Institut Agro Dijon attached to the PAM lab (Food and Microbiological Processes) whose work focuses on the packaging of food products. As part of the 'Ma recherche en 180 secondes' event, he talks to us about his research into wine oxidation and packaging.
Pascale Winckler is a research engineer at Institut Agro Dijon attached to the PAM lab (Food and Microbiological Processes). The DimaCell project, which she is presenting here, involves the observation of light-induced cell oxidation in the yeast Saccharomyces cerevisiae.
Jean-Marie Perrier-Cornet is a professor at Institut Agro Dijon attached to the PAM lab (Food and Microbiological Processes). The aim of this work is to improve control of viral gastroenteritis by analysing the conditions under which the virus survives.
Our research in videos
Understanding food moulds for better control
Fungi are everywhere. These microscopic creatures possess extraordinary powers, such as the ability to withstand extreme environmental conditions.
PAM lab is trying to understand them better in order to improve their resistance to preservative treatments on the one hand, and to better destroy pathogenic fungi on the other. These discoveries could revolutionise agriculture in the decades to come …
Non-saccharomyces yeasts in wine: something new for taste and the environment
What lies behind a good wine? And behind a "piquette"? The taste of wine is not a matter of chance. It is the result of a multitude of environmental factors and processes, both natural and otherwise.
Immerse yourself in a research laboratory with its own winery to find out more about yeasts and their influence on the aromatic profile of wines. The basic aim is to mitigate global warming and reduce the use of sulphites, the preservative with such a bad reputation, through natural fermentation processes.
Plant proteins: a global issue, a challenge for PAM lab
Plant proteins are emerging as an alternative to animal proteins.
By 2050, there will be almost 10 billion human beings on Earth. To feed the planet, we will need to meet a growing demand for proteins. That's why UMR PAM is focusing on plant proteins. Peas, beans, lentils... all natural sources that can be used to produce protein-rich plant foods. How do they do it? What difficulties do they encounter? What does a food made from plant proteins look like? Would you like to try an ice cream made from pea flour?
Sulphur-free wines
Demand is growing for technical tools to produce wines with reduced or no sulphite content. Among these tools, bioprotection makes it possible to reduce or dispense with sulphites during the pre-fermentation stages. A summary of the many trials carried out in different structures will be presented. Various indicators have been monitored, such as the implantation and level of colonisation of bio-protective strains, the impact on indigenous populations in the pre-fermentation phase and, finally, the impact on the wine's analytical and sensory parameters. Lastly, these various trials make it possible to estimate the limits of bioprotection.
Vines on campus?
Did you know that there are vines on the Dijon campus? Most students walk past them every day without even noticing them. But what are they doing there? And do they produce wine? Marion, Zoé and Charlotte set out to find out.
Food packaging open courseware for higher education and staff of companies
FitNESS 2.0
Open courseware on responsible food packaging
Food packaging is often necessary or even essential for protecting food, keeping it safe and thus preventing substantial food losses. It can help to enable the preservation, transportation, distribution, and preparation of food. However, food packaging today is strongly associated with both environmental risks and health risks for consumers. To help packaging professionals address this challenge, the FitNESS platform was created to provide both general and in-depth training courses on the design of responsible food packaging. This includes learning to optimise the many, sometimes contradictory, criteria across all aspects of food packaging from its production and use through to its reuse, recycling, and disposal.
