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Multidisciplinary approach to stimulate the bioproduction and engineering of extracellular vesicles (EVs) in Gram+ bacteria for anti-inflammatory therapeutic purposes.

Characterisation of Clostridium perfringens and Clostridium difficile hazards in beef, pork and poultry abattoirs.

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Understanding the unintended effects of an emerging photo-oxidation treatment technology as an alternative to chemical inputs for two major agri-food sectors: winegrowing and cereals.

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Combining decontamination processes with the use of essential oils to destroy bacteria.

Development of a norovirus surrogate for the development of decontamination processes.

Virus decontamination using high-intensity visible light.

Bacteria, parasites and viruses can cause food contamination. Viral infections are one of the main food-related pathologies in humans (ANSES).

The research project Virolux is part of a drive to improve viral risk control. It aims to acquire new data on the resistance and persistence of virulence of viruses in food matrices in order to develop a new process for destroying viruses based on high-intensity light treatments.

Development of a new generation of probiotics for the well-being and health of humans and animals.

The project Probio+ is an innovator in the technological development of food products containing probiotic micro-organisms. Its aim is to offer a new generation of probiotics that promote the well-being and health of humans and animals. The ingestion of probiotics is associated with health benefits and makes it possible to limit the use of antibiotics in animal feed.

Probio+ is organised into two areas of work on different models of probiotic micro-organisms (bacteria, yeasts, strict anaerobic models, spore-forming models) :

Production, preservation, encapsulation and release of probiotics at their site of action.

  1.  Functionality of probiotics and their interactions with other intestinal microorganisms
    or with host cells.

Green process for microbial decontamination by controlling light and humidity.

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Control of bacterial spores using high hydrostatic pressure.

Development and optimisation of a process for producing extremely oxygen-sensitive bacteria for industrial use.

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Lactic acid bacteria combined with high pressure for a long-lasting stabilisation process for chilled meat products.

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