Carnot Qualiment

The Qualiment® Carnot supports companies in their innovation challenges in the field of human food through projects to improve and develop food products that meet customer expectations. Qualiment® offers its private partners a range of cross-disciplinary skills that mobilize the scientific and technological resources needed for better produced, better developed, better perceived and better adapted products. 

Economic sectors

Agrifood

And also

Health technologies
Key figures
Fermer

Key figures

Permanent staff (full-time equivalent)
550
including PhD Students
250
Global budget
€54M
Partnership
incomes with industry
€12,5M
Contact
Fermer

Contact

Qualiment Carnot Institute
INRAE Transfert,
28 rue du Dr Finlay,
75015 Paris
France

Catherine RENARD
Director
+33 (0)1 42 77 11 40

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

Email contact

Presentation

Qualiment®: R&D solutions tailored for innovative foods

Better produced

  • Mastering industrial processes to improve the nutritional and sensory quality of food
  • Eco-designing equipment and production lines 
  • Applying minimal processing technologies to satisfy demand for naturalness

Better developed

  • Understanding the impact of food structure on the release and bioavailability of nutrients and flavour components
  • Improving processes including reverse engineered processes 
  • Stabilising ingredients and processing agents to preserve their functionality
  • Offering new formulations to respond to demand for naturalness

Better adapted

  • Understanding the biological impact of nutrients and probiotics on the main body functions in specific populations 
  • Understanding the causes of negative effects of food
  • Stuying the impact of diet on the microbiota and the impact of microbiota on health
  • Contributing to the development of claims and nutritional recommendations

Better perceived

  • Developing new tools to measure consumer assessment
  • Identifying the molecules and mechanisms responsible for olfactory and gustatory qualities of foods
  • Understanding how a sensory image is formed and the role of memory and food and sensory exposures on food preferences and choices

Qualiment®: 3 essential assets

  • Your single point of entry that gives you access to all the resources of French public research in food matters
  • Technological means at the forefront of innovation and multidisciplinary skills to offer you a tailor-made solution
  • Scientists dedicated to your project who have experience with industrial partnerships

Our commitment: quality and professionalism 

  • Tools and simplified procedures available for you guaranteed by the ISO 9001 certification obtained by Qualiment® for its contractual methods and process 
  • Optimised technology transfer and a  clear, straightforward and consistent intellectual property policy between all members of Qualiment® to facilitate discussions