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Research unit "Physical Chemistry of Food and Wine" - PCAV

The research unit "Physical Chemistry of Food and Wine" groups together chemists and physical chemists who work on ingredients and foods, wines and spirits, and materials in contact with or from foods/wines.

The research activities are organized into 4 axes:

  • Valorisation of new bio-resources and co-products
  • Formulation and processing
  • Stability - Shelf-life
  • Evaluation of performances and qualities