VALVIGNE - UMR PAM

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Food, Fermentation, Interaction, Microbiota (AFIM)

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Physical Chemistry of Food and Wine (PCAV)

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Mini experimental cheese dairy

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Physical Chemistry of Food and Wine (PCAV)
Projects (new 2025)
VALVIGNE

Keywords

Blackcurrant

Agroecology

Variety improvement

Summary

Sustainability and development of the blackcurrant sector in Burgundy

Duration of the project

2020

2024

Contact

UMR PAM

Bâtiment EPICURE
1 Esplanade Erasme

21000 Dijon

Tel: 03.80.77.40.23

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