L'UMR PAM - Procédés Alimentaires et Microbiologique
Understanding the physical, chemical and biological phenomena that determine the quality of food and wine in order to develop new food products and processes. To find out more…

L'UMR Agroecologie
To develop integrative knowledge, combining different disciplines and methodologies, to gain a better understanding of the organisation and dynamics of biodiversity and ecosystem services in agro-ecosystems. To find out more...

L'UMR SayFood – Génie des Bioproduits & Aliments
Studying analytical chemistry, modelisation (transfers), barrier properties, compostable biosourced packaging, life cycle analysis (LCA) and multi-criteria evaluation. To find out more…

Laboratoire GEPEA - GEnie des Procédés Environnement Agroalimentaire
Combining upstream and applied research to develop process engineering in the fields of the environment, energy, agri-food and the exploitation of marine resources. To know more about...

BIOSSE - BIologie des Organismes, Stress, Santé, Environnement
To develop multidisciplinary research into marine organisms in coastal and estuarine environments, their environment, physiology and the metabolites they produce. The Biology of Organisms, Stress, Health and Environment (BIOSSE) research unit is a research team made up of teacher-researchers from the Université Catholique de l'Ouest and Le Mans Université. 

CEA de Cadarache
Carrying out research activities around several technological R&D platforms: mainly dedicated to nuclear energy, but also to new energy technologies, plant ecophysiology and microbiology - these are the missions of the CEA Cadarache centre, one of the CEA's 9 research centres. To find out more…

INNOVAFEED
Breeding insects for animal and plant feed is the speciality of this biotechnology company, Innovafeed. To find out more ...

DRY4GOOD
Innovating at the heart of the transformation process by putting technology at the service of the ingredient. Dry4Good has positioned itself as a modern producer of ingredients. To know more about...

ALGAMA
Exploring the potential of algae such as chlorella to develop tomorrow's food innovations and offer a real alternative to animal raw materials. To know more about…

NUTROPY
Developing alternatives to cheese based on milk proteins produced by fermentation. To know more about…

OMA - OLIVIER MICROALGUES
Producing a unique, very pure, very high quality spirulina while developing synergies between vegetable and microalgae production. The OMA team is made up of researchers, engineers and technicians specialising in microalgae cultivation, production processes and quality control in the food industry. To find out more ...

AQUAPRODUCTS 
Developing a strong and sustainable supply chain for functional marine proteins, through innovation and technology. To find out more…

VITAGORA
Encouraging the development, industrial performance and innovation of its members is the role of Vitagora, which is aimed at the agri-food industry as well as suppliers of cross-disciplinary solutions. To find out more...