Clean label: how to formulate its products to meet consumer expectations?Céréanov: new CTCPA website dedicated to the cereal products activityThe European project FOX - Food processing in a Box - starts!Smartchain project: collaboration through innovation and gamification for developing smarter shorter food chainsThe Spore-Quantum thesis startsTraining in the metrology of custom prepackages for Bonduelle Soleal
Applied microbiology for foie gras

The CTCPA has a particular expertise in the development of the foie gras matrix (refrigerated products and atmosphere steady products) as well as intervening in the following services:

  • Validation of molecular biology methods with this specific matrix
  • Validation of the tables of temperatures and time in thermal treatments
  • Characterization of the psychotropic flora

Examples of our research projects:

  • Determining the acceptable level of « lactic flora » in repackaged foie gras products (2006 – 2009)
  • Determining the sterilization figures of foie gras based products (2005 – 2009)
  • Anaerobic sulfite-reducer (ASR) of foie gras (2008 – 2010)
  • High pressure assisted pasteurization for stabilizing foie gras (2010 – 2012)
  • VALIFOG - Etude de validation de longues durées de vie des foies gras pasteurisés (2013)
  • PSYCHROCLO - Altération des foies gras pasteurisés par les clostridies psychrotrophes (2013)
  • AQRBOT - Traitement thermique minimal à appliquer au foie gras appertisé, calculé par une analyse quantitative du risque vis-à-vis de C. Botulinum (2013)