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Analysis and quality of food products
Coopera/ 2 de Març de 2012

Analysis and quality of food products (09 FR 37M3 3CIM)

A French engineering school with R&D and consulting activities in food industry offers its technological expertise covering the whole spectrum of the industrial requirements: food safety & quality issues, physico-chemical analysis, shelf-life determination, HACCP and norms settings. Food producers (especially SMEs) are sought for technical cooperation and commercial agreements with technical assistance.
Country: France  Date: 29.02.2012
The engineering school has a large range of expertise and devises for food products evaluation concerning physico-chemical analysis and quality/safety:

- Nutritional analysis, rheology (physical characteristics of the products)
- Identity and quantity testing of chemical substances (aroma, additive..)
- Water activity determination
- Physico-chemical measurements / sensory analysis correlations.
- Bacteriological analysis: flora and pathogens assessments on liquids and solids
- Biochemical and molecular characterisation of microorganisms

The offered panel of technologies includes also complementary issues: sterilisation schedules, shelf-life measurement and consulting/training on norms & procedures: HACCP management, IFS, BRC, ISO 22 000.

Innovative Aspects:
The engineering school accompanies food producers during the complete process of products creation on technical and safety/quality issues.
 
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