Laura Carballido is a young researcher at the PAM lab ‘Food and Microbiological Processes’ in Dijon. Her team is interested in food science.
Laura studies food degradation and develops new tools to determine food quality. Her aim is to provide the agri-food industry with sensors that allow them to quickly and easily determine the freshness of food in order to reduce waste.
Louise RAMOUSSE is a young researcher in chemistry and microbiology passionate about the taste enigma of wine. She carries out her investigations within the PAM lab in Dijon dedicated to food sciences.
Its objective is to explore the role of fat, also called “lipids”, in the production of wine and its aromas compounds. To do this, Louise is seeking to understand how the lipids present in grape juice are consumed by yeasts, living organisms essential for transforming the juice into wine. She strives to reveal the influence of this diet on the aromas compounds present in the wine.
Massimiliano Gerometta is a young researcher in the PAM laboratory in Dijon dedicated to food sciences. Its research team is dedicated to the study of food packaging.
Massimiliano focuses on studying the cork used for wine preservation. For his research, he also works with the Micro research team (Applied Mechanics Department "Supmicrotech") in Besançon which studies the mechanics of materials. Thanks to this collaboration, he seeks to better understand the behavior of the cork stopper when it is compressed in the neck of a bottle.
Fanny BORDET is a young researcher in wine microbiology in the PAM lab in Dijon dedicated to food sciences. His team is studying a stage of wine making where microorganisms transform grape juice into wine.
Fanny is interested in some of these microorganisms: yeasts. The yeasts she studies transform sugars into alcohol, but not only that… they also produce aromas compounds! Fanny tries to form yeast duos to diversify the aromas compounds of wines.
Jade Lutin is a young researcher in the PAM lab in Poligny dedicated to food sciences. His team studies the transformation of milk into cheeses, particularly those made with raw milk or Protected Designation of Origin, such as Comté.
Jade is particularly interested in a step in the production of Comté: the addition of lactic ferments prepared in the traditional way in cheese factories. She seeks to determine the role of these traditional ferments in the formation of the taste and texture of Comté cheeses.
Thierry Tran is a young researcher in the PAM lab in Dijon dedicated to food sciences. His team mainly works on wine, but Thierry is interested in another fermented drink: kombucha. This natural lemonade is obtained by transforming a sweetened tea infusion by a community of microorganisms. However, the behavior of this community can be unpredictable and lower the quality of the product.
Thierry seeks to better understand the interactions between microorganisms to help kombucha producers to control its production.
Tiffany Bellanger is a young researcher in the PAM lab in Dijon dedicated to food sciences. His team studies the microbes that live in wine, including how some are useful in making the drink.
Tiffany is interested in the bacteria Oenococcus oeni which plays a key role in the making of wine. She is studying the strategies that this bacteria uses to survive when its living conditions become difficult. She is particularly interested in knowing how this bacteria strengthens the membrane on its surface thanks to a protein that it produces.
Florian is a young researcher in food chemistry in the PAM lab in Dijon dedicated to food sciences. His team is particularly interested in wine and its evolution during storage.
Florian tries to improve the conservation and quality of wine. To do this, he uses natural products rich in antioxidants that he adds during the making of the wine and observes their effect on the aging of the wine. By studying them, he seeks in particular to determine how they improve the conservation of wine.
Cosette Grandvalet is an assistant professor at Institut Agro Dijon, attached to the PAM lab (Food and Microbiological Processes). Her research work with the VALMIS team involves studying the interactions between saccharomyces and non-saccharomyces yeasts during wine production.
Stéphane Guyot is an assistant professor at Institut Agro Dijon and is attached to the PAM lab (Food and Microbiological Processes). His research focuses on the behaviour of baker's yeast (saccharomyces cerevisiae) when exposed to heat treatment. More specifically, he is exploring the physiological response to heat stress in saccharomyces cerevisiae yeast and developing biomarkers.
Elias Bou Maroun is an assistant professor at Institut Agro Dijon and is attached to the PAM lab (Food and Microbiological Processes). His work uses two methodological approaches, chemical and toxicological, to analyse Lebanese bread, with the aim of protecting consumer health.
Sébastien Dupont is an assistant professor at AgroSup Dijon attached to the PAM lab (Food and Microbiological Processes). His work involves using high-intensity light to make food healthier. The aim is to understand the response and resistance of fungi to light.
Thomas Karbowiak is a professor at Institut Agro Dijon attached to the PAM lab (Food and Microbiological Processes) whose work focuses on the packaging of food products. As part of the 'Ma recherche en 180 secondes' event, he talks to us about his research into wine oxidation and packaging.
Pascale Winckler is a research engineer at Institut Agro Dijon attached to the PAM lab (Food and Microbiological Processes). The DimaCell project, which she is presenting here, involves the observation of light-induced cell oxidation in the yeast Saccharomyces cerevisiae.
Jean-Marie Perrier-Cornet is a professor at Institut Agro Dijon attached to the PAM lab (Food and Microbiological Processes). The aim of this work is to improve control of viral gastroenteritis by analysing the conditions under which the virus survives.
Fungi are everywhere. These microscopic creatures possess extraordinary powers, such as the ability to withstand extreme environmental conditions.
PAM lab is trying to understand them better in order to improve their resistance to preservative treatments on the one hand, and to better destroy pathogenic fungi on the other. These discoveries could revolutionise agriculture in the decades to come …
What lies behind a good wine? And behind a "piquette"? The taste of wine is not a matter of chance. It is the result of a multitude of environmental factors and processes, both natural and otherwise.
Immerse yourself in a research laboratory with its own winery to find out more about yeasts and their influence on the aromatic profile of wines. The basic aim is to mitigate global warming and reduce the use of sulphites, the preservative with such a bad reputation, through natural fermentation processes.
Plant proteins are emerging as an alternative to animal proteins.
By 2050, there will be almost 10 billion human beings on Earth. To feed the planet, we will need to meet a growing demand for proteins. That's why UMR PAM is focusing on plant proteins. Peas, beans, lentils... all natural sources that can be used to produce protein-rich plant foods. How do they do it? What difficulties do they encounter? What does a food made from plant proteins look like? Would you like to try an ice cream made from pea flour?
Demand is growing for technical tools to produce wines with reduced or no sulphite content. Among these tools, bioprotection makes it possible to reduce or dispense with sulphites during the pre-fermentation stages. A summary of the many trials carried out in different structures will be presented. Various indicators have been monitored, such as the implantation and level of colonisation of bio-protective strains, the impact on indigenous populations in the pre-fermentation phase and, finally, the impact on the wine's analytical and sensory parameters. Lastly, these various trials make it possible to estimate the limits of bioprotection.
Did you know that there are vines on the Dijon campus? Most students walk past them every day without even noticing them. But what are they doing there? And do they produce wine? Marion, Zoé and Charlotte set out to find out.
Food packaging is often necessary or even essential for protecting food, keeping it safe and thus preventing substantial food losses. It can help to enable the preservation, transportation, distribution, and preparation of food. However, food packaging today is strongly associated with both environmental risks and health risks for consumers. To help packaging professionals address this challenge, the FitNESS platform was created to provide both general and in-depth training courses on the design of responsible food packaging. This includes learning to optimise the many, sometimes contradictory, criteria across all aspects of food packaging from its production and use through to its reuse, recycling, and disposal.
