Our teams
PAM lab is made up of 3 teams
Research unit "Food, Fermentation, Interaction Microbiota" - AFIM
The AFIM team – ‘Food, Fermentation, Interaction, Microbiota’ – focuses on food microbiology, the quality of fermented foods and microbiota–host interactions.
Bringing together microbiologists with complementary areas of expertise, the team shares a scientific vision centred on microbial interactions. Its research aims to gain a better understanding of the role of microorganisms in complex food ecosystems and their potential impacts on health. For more information …
Research unit "Physical Chemistry of Food and Wine" - PCAV
The research unit "Physical Chemistry of Food and Wine" is made up of specialists in the chemistry and physical chemistry of food and wine. Four teams form a scientific continuum from raw materials, to product formulation and stability, including quality control. The research unit is firmly rooted in the local area and has very strong links with industry. For more information ...
Research unit "Microbiological and biotechnological processes" - PMB
The research unit "Microbiological and biotechnological processes" conducts research into the response of microbial cells exposed to various technological and environmental perturbations, with the aim of developing processes for controlling the viability and functionality of microorganisms.. For more information...
