Parage des poissons en salle réfrigérée pour la préparation de poissons fumés séchés

UMR QualiSud food technology platform

Update : 07/15/2020

Processing food products from the South—An innovative platform for Montpellier SupAgro researchers and students


The food technology platform focuses on food process engineering. Operated by QualiSud, a joint research unit (composed of CIRAD, Montpellier SupAgro, University of Montpellier, UAPV Avignon, University of La Réunion and University of Guyana), it lends its multidisciplinary expertise to optimize the sensory, nutritional and sanitary quality of processed foods of plant and animal origins.

Practical work in food technology: development and crafting of innovative products for the South
Practical work in food technology: development and crafting of innovative products for the South

The platform consists of a 1200 m² multi-process and multi-scale technology hall affiliated with physico-chemical and sensorial analysis laboratories.  Dedicated to research, training and partnerships with companies, it is open to engineering students from Montpellier SupAgro, notably those in the engineering programme "Sustainable Agriculture and Food Systems for the South" (SAADS) taking the option "Innovation, development and entrepreneurship in food processing for tropical and mediterranean countries” (IDéAL), offered by the Institute for Higher Education in Tropical and Sub-Tropical AgriFood Sciences.

Located in Montpellier on Lavalette campus, just steps away from the Institute for Higher Education in Tropical and Sub-Tropical AgriFood Sciences, the food technology platform is an innovative facility for Montpellier SupAgro students.

Innovative food products designed and developed by students

Every year, 3rd year engineering students in the Innovation, development and entrepreneurship in food processing for tropical and mediterranean countries option develop an innovative food product that uses a tropical agro-resource for markets in the South. From the idea to the product prototype, future engineers face technical challenges in formulating and processing raw materials - sometimes little known - to produce a final product with optimum sanitary, nutritional and sensory quality.

This work is made possible thanks to the supervision of IRC researcher-teachers, engineers from the DEFIS team, and researchers and technicians from the Qualisud joint research unit responsible for food processing equipment and the physico-chemical and sensorial analysis laboratories.

Place

Institut des régions chaudes (IRC)
Campus de Lavalette
1101, avenue Agropolis
Montpellier

L'institut Agro | Montpellier SupAgro
2 place Pierre Viala
34060 Montpellier - France
Tél. : +33 (0)4 99 61 22 00 Tél. : +33 (0)4 99 61 22 00
Fax : +33 (0)4 99 61 29 00
contact@supagro.fr

Under the aegis of :

Bloc Marianne - République Française

Member of :

Founder of :

Certification: