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Microbiology and the Food Chain
During the 2008 International Food Show, INRA presented several aspects of its research in microbiology in the food chain
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Research fields
- Knowledge of human intestinal flora (PDF French-English)
- Microbiological quality of products and processes (PDF French-English)
- Microbiological risk and human nutrition (PDF French-English)
Research results
- Ensuring the quality of raw milk cheeses (PDF French-English)
- Survival of pathogenic bacteria on the surface of vegetables (PDF French-English)
- Genotoxic bacteria in the digestive tract (PDF French-English)
- Are biochemical elements in wheat grains capable of reducing levels of mycotoxin contamination? (PDF French-English)
- How wine yeasts have adapted to grape must fermentation (PDF French-English)
- Useful staphylococci in cured meats and cheeses (PDF French-English)
Facilities
- P2 Experimental cheese dairy (PDF French-English)
- MIMA2 Platform: Microscopy and Imaging of Micro-organisms, Animals and Foods (PDF French-English)
- Platform for Proteomic Analysis using Sequencing and Mass Spectrometry (PAPSS) (PDF French-English). See also: proteomics network
- QUALIS Platform Food Quality and Safety (PDF)
Other fields of research presented at the SIAL:
- Nutrition, chemical food safety and consumer behaviour
> find out more
- Science and process engineering of agricultural products
> find out more
- Animal physiology and livestock systems
> find out more
- Social sciences, agriculture and food, rural development and
environment
> find out more
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Label for the news :
News
Date for the news :
2011.03.08
Date of creation : 24/10/2008
Date of last update : 29/10/2008
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See also
