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:

• Exploration of emerging food sources and alternative ingredients (e.g., biomolecules and microorganisms) to improve functional properties, develop innovative products, and add value to byproducts.
   
• Understanding the activities of food ferments and microbial flora (microbiomes and metabolomes) to control them in food and oenological environments.
   
• Studying the physical, chemical, and biological mechanisms of food and wine spoilage, as well as the microorganisms and biomolecules of interest in food, to improve stability and preservation.
   
• Controlling contaminants and ensuring traceability to guarantee food quality in the face of growing environmental pressures.