Synchrotron SOLEIL contributes to improving the safety of food, as well as its nutritional and organoleptic qualities, notably through a strong partnership with INRAe, and by hosting researchers from major institutes and schools in the agri-food sector.
With a focus on...
• Food safety & allergies – Do we really know what’s on our plates?
• Milk & dairy products - Maintaining their nutritional qualities and understanding their assimilation by the body.
• Fried foods, meat and foie gras - Reducing caloric intake, optimizing cooking processes.
• The mouthfeel of astringency - Deciphering the mechanisms underlying food flavor.