Ressortissants et clients du CTCPA : durant la crise sanitaire le CTCPA reste à votre serviceÇa bouge du côté de la durée de vie des aliments ! Les Délices de l’Ogresse : des sauces et tartinades mises au point avec l’aide du CTCPALe site internet du projet européen FOX - Food processing in a Box - est en ligneClean label: how to formulate its products to meet consumer expectations?Formation à la fabrication de la pâte à pizza pour Nutrition & Santé
Composition des aliments / base de données

The characterization of food nutritional quality is determined by its micro constituent composition. 


In the Avignon laboratory, analytical methods have been specifically developed and installed in order to quantify food constituents as well as antioxidant vitamins A, C, and E, folates, polyphenols, and carotenoids.
The CTCPA offers these tools through several services including R&D, advice and analysis.

Examples of our projects:

  • Phenobase – Evaluation of the quantity of the total and specific polyphenols in processed food
  • Folates - Evaluation of the impact of pasteurization treatments on the percentage of folates (Vitamin B9) in plant based processed food (2011)

ITAI - CTI - CRT - COFRAC - CIR - INSTITUT CARNOT