Our teams
PAM lab is made up of 3 teams
L'équipe Research unit "Food, Fermentation, Interaction Microbiota" - AFIM
The research unit "Food, Fermentation, Interaction, Microbiota" focuses on food microbiology, the quality of fermented foods and microbiota/host interactions. Thanks to a multidisciplinary team of scientists, the team is developing expertise in 4 main areas related to microorganisms. 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...
