Carnot Qualiment
Meeting consumer expectations with regards to the sensory and nutritional quality of foods as part of a sustainable food process is a major challenge in terms of innovation.
As such, the Qualiment® Carnot Institute implements scientific and technological resources required to support companies in their projects in the field of improvement and development of food products.
Competences
Core business
Hight competences
Key figures
| Permanent staff (full-time equivalent) | 760 |
| including PhD Students | 250 |
| Global budget | 54 M€ |
| Partnership incomes with industry | 12,5 M€ |
Contact
Institut Carnot Qualiment,
INRAE Transfert,
28 rue du Dr Finlay,
75015 Paris
Catherine RENARD
Director
+33 (0)1 42 77 11 40
Stéphanie Mercier-Arrabal
Deputy Director
+33 (0)1 42 75 92 87
Anne NAHANT
Business developper
+33 (0)1 42 75 93 31
+33 (0)7 50 15 86 52
Doudja ALILI
Manager assistant
+ 33 (0) 7 50 15 67 86
Presentation
Qualiment® : R&D solutions tailored for innovative food
Better produced
- Mastering industrial processes to improve the nutritional and sensory quality of food
- Eco designing equipment and production lines for sustainable food industries
Better developed
- Understanding the impact of food structure on the release and bioavailability of nutrients and flavour components
- Improving processes including reverse engineered processes in order to control the structure of the food matrix and to optimise the release of the active compounds
- Stabilising ingredients and processing agents to preserve their functionality
Better adapted
- Understanding the biological impact of nutrients on the main body functions in specific populations (senior, athletes, children…)
- Contributing to the development of claims and nutritional recommendations
- Stuying the impact of diet on the microbiota and the impact of microbiota on health
Better perceived
- Identifying the molecules and mechanisms responsible for olfactory and gustatory qualities of food
- Understanding how a sensory image is formed and the role of memory in sensory assessment and food choice
- Determining the role of food and sensory exposures on food preferences and choices
Qualiment®: 3 essential assets
Your point of entry
- that connects you with over 470 scientists, engineers and technicians involved in the training of 180 doctoral and post-doctoral students
- that gives you access to all the resources of French public research in food matters
Technological means
- 12 technology platforms and industrial transposition at the forefront of innovation
Scientists dedicated to your project
- Researchers who listen to you and have experience with industrial partnerships
- An opening to a network of researchers with expertise in various fields to offer a suitable solution for your needs
Our commitment: quality and professionalism
- Tools and simplified procedures are available for the respect of our contractual commitments and for continuous monitoring of your project
- A clear, straightforward and consistent intellectual property policy covering all members of the Qualiment® Carnot Institute was established to facilitate discussions
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Qualiment Carnot institute is certified ISO 9001 for its contractual methods and process
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Technology transfer is optimised to make it rapidly and easily available for your benefit
