The AFIM research unit – ‘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.