The associate professors of the PAM lab are involved in:

• International research Master's Degree “Microbiology and Physicochemistry for food and wine processes: MP²” (in english)
• Continuing training sessions for professionals in the unit's areas of expertise: packaging, chemistry, emulsion formulation, and via the technological platforms of the PAM lab (training with the different analytical techniques proposed).

These training actions also focus on educational innovations with the development of teaching modules using information and communication technologies for teaching (ICT), as for example:

• FitNESS 2.0, online course on food packaging 
• ProtéiNNOV : Protéines végétales et Innovation, MOOC
• Open Wine University, MOOC

Furthermore, the PAM lab welcomes 10 to 15 new doctoral students each year (in association with the Environment - Health doctoral school) and 20 to 30 Masters-level trainees.