CFIA 2020 : venez rencontrer le CTCPA Hall 6 - Stand A2.D3Les Délices de l’Ogresse : des sauces et tartinades mises au point avec l’aide du CTCPAThe Spore-Quantum thesis startsClean label: how to formulate its products to meet consumer expectations?4 articles sur l'emballage co-rédigés par le CTCPA dans la revue IAA de décembreSmartchain project: collaboration through innovation and gamification for developing smarter shorter food chainsLe catalogue de formations 2020 du CTCPA est disponible !
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