Carnot Qualiment

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