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Impact of processes

During processes, the product nutritional quality is always modified.

In a nutritional progress approach, the CTCPA proposes to evaluate the impact of each step of the product’s production and to identify the means of optimization.
The CTCPA’s laboratory of nutritional expertise relies on the center’s competences in processes and its capacity to realize tests on pilot equipment available in our technological halls.

Examples of projects:

  • Tempantiox – Manufacturing of new high nutritional value fruit-based products using innovative technologies (ANR – 2008-2011)
  • Ribenut – Microbiological risk / nutritional benefits tradeoff of thermal treated vegetables (ANR – 2010-2013)
  • Réactial – Controlling the appearance or disappearance of reactional markers during the transformation and the conservation of food (ANR – 2007-2009)
  • Optimed – Adding value and optimization to the nutritional quality of traditional Mediterranean products (Draaf and Paca region– 2011-2013)
  • OPTIFEL – Optimised food products for elderly population / Aliments optimisés pour les populations âgées
  • OPTITOM – Application et validation industrielle d'un modèle prédictif de la qualité nutritionnelle de produits à base de tomate au cours des procédés de fabrication et du stockage
  • EQUI-VS - Evaluation de l'impact de différents barèmes temps / température sur la stabilité et la qualité nutritionnelle de conserves (2013)
  • PREDINUT – Conception et exploitation d’un dispositif expérimental instrumenté pour la prévision de la dégradation de la qualité nutritionnelle et de l’inactivation des microorganismes. (2013)