The division focuses on the study and development of products designed to improve health and well-being. Its missions include research into the formulation, efficacy, and safety of supplements, while guaranteeing their nutritional quality. Using a rigorous scientific approach, it assesses the impact of bioactive ingredients on the human body, ensuring that their absorption and health benefits are optimized.

The division focuses on the study and development of fermentation processes, in particular research into new ferments, with the aim of improving the quality, safety and nutritional value of food products. By combining its expertise in microbiology, biochemistry and biotechnology, it explores the biological and chemical mechanisms of fermentation to optimise the production, preservation and organoleptic properties of fermented foods.

The Food Biology and Chemistry division focuses on the study of genetically modified foods, aiming to understand their composition, detection, safety and impact on health and the environment. It explores genetic modification techniques and their effects on nutritional quality, food preservation and safety, while guaranteeing food quality and sustainability.

Agri-food biochemistry is a fundamental discipline that explores the biochemical constituents of food and the processes that affect them, from raw materials to final consumption. It also examines the digestion and bioavailability of nutrients, providing a better understanding of their absorption by the body.
By analysing the complex interactions between proteins, carbohydrates, lipids, vitamins, enzymes and other compounds, this discipline studies phenomena such as fermentation, oxidation and maturation, as well as transformations resulting from heat treatment, freezing and other methods. Its main aim is to optimise the quality and preservation of foodstuffs.
Driven by major scientific advances, biochemistry in agri-food is an essential driver for fostering innovation in food technology. It helps address the strategic challenges of sustainability, food safety, and evolving consumer expectations by offering tailored, cutting-edge solutions.

Predictive microbiology is one of the division’s main missions. It focuses on analysing and predicting the behaviour of microorganisms in various food environments. Using mathematical models and IT tools, this mission aims to anticipate the growth, survival and inactivation of microorganisms, taking into account environmental conditions and product characteristics. The aim is to improve food safety and product quality by providing accurate information to optimise food processing and preservation.

Virologie Agroalimentaire specialises in the study of viruses and their impact on agri-food systems. Its mission is to analyse the interactions between viral agents and food organisms, and to assess the risks associated with food safety. By developing detection and control methods, the division aims to ensure crop protection, product quality and consumer safety. Through in-depth research and interdisciplinary collaboration, it helps to strengthen the resilience of the agri-food sector in the face of viral threats.

Food imaging is a mission dedicated to the application of imaging technologies to analyse and assess food quality. Using advanced techniques such as magnetic resonance imaging, hyperspectral imaging and infrared imaging, this mission makes it possible to visualise the internal and external structures of foodstuffs, identify defects and monitor their quality. The main objective is to analyse the composition of foodstuffs in order to improve their quality, sustainability and nutritional value, while supporting innovation in the agri-food sector. This approach makes it possible to optimise production processes and strengthen food quality control, making a significant contribution to the sector’s efficiency.

The analysis of food composition is a fundamental approach within the field of food science. This in-depth study of various food components, such as macronutrients (proteins, carbohydrates, fats), micronutrients (vitamins, minerals), water, fibers, and other compounds, aims to quantify these elements, assess their nutritional quality, and understand their interaction with external factors and specific treatments. Through the application of advanced analytical methods, this approach ensures food safety, optimises nutritional value, and addresses the diverse dietary needs of consumers with precision and rigor.

The study of storage kinetics of food products is a crucial field in optimising food preservation processes. It focuses on analysing the physical, chemical, and microbiological phenomena that occur during storage, with the aim of extending the shelf life of products while preserving their nutritional, organoleptic, and safety properties. By gaining a better understanding of how factors such as temperature, humidity, and light influence the degradation of food products, this approach helps to improve preservation techniques. As a result, it contributes not only to ensuring food safety but also to maintaining product quality, thereby meeting consumer needs throughout the supply chain.

This mission focuses on the study of natural compounds present in food, recognized for their beneficial effects on health. Its primary objective is to analyse the properties, mechanisms of action, extraction, and the interactions of these substances, in order to harness their potential across various sectors. Through in-depth research, this mission aims to enhance the value of bioactive substances within the agri-food industry, thereby contributing to innovation in the fields of nutrition and health.

This mission drives innovation in the agri-food sector by investigating the effects of culinary techniques and processes on food quality. By integrating culinary expertise with scientific rigor, it is committed to developing advanced methodologies that enhance the quality, safety, and nutritional value of food products.

This mission focuses on the control and diversification of the properties of use as well as the functionality of products intended for the processing industries. By integrating innovative approaches and advanced techniques, it aims to optimize the quality and efficiency of production processes. This mission not only improves product performance, but also responds to specific market needs, guaranteeing greater competitiveness for the industries concerned.