Food and Wine Science & Technology - PAM lab
The Food and Wine Science & Technology (PAM) Lab focuses on understanding the physical, chemical, and biological phenomena that determine the quality of food and wine. Its goal is to bring new knowledge to further develop innovative food products and processes that enhance quality and sustainability.
Established on January 1, 2012, the lab is jointly managed by Institut Agro Dijon, Université Bourgogne Europe, and INRAE. Under the leadership of Professor Thomas Karbowiak, PAM laboratory operates across five key locations: Institut Agro Dijon, Institut Universitaire de la Vigne et du Vin, Dijon University Hospital, the Faculty of Medicine, and the INRAE platform in Poligny.
Research Themes
The research conducted at the PAM Lab is structured around four main areas:
Physico-chemical properties of novel food sources and ingredients
Investigating biomolecules and microorganisms to enhance their technological properties.
Developing new food products and valorizing co-products.
Microbiological processes in food and wine fermentation
Studying microbiomes and metabolomes to better control fermentation processes.
Stability and preservation of food, wine, and bioactive molecules
Understanding the physical, chemical, and biological mechanisms behind food degradation.
Improving conservation and shelf life.
Contaminant control and traceability
Ensuring food safety through advanced monitoring and risk management.
Our mission
UNDERSTAND – Conduct fundamental research and publish at the highest scientific level.
APPLY – Develop patents, products, and processes based on research findings.
ACT – Share knowledge through education, training, public outreach, and expertise.
