Agrobio Industry
Topic 1
Food quality monitoring: selection, and traceability
Topic 2
The biology and physiology of molluscs and algae
Topic 3
Bacteria adaptation to the environment
Topic 4
Microorganism characterisation and selection for cheese-making
Topic 5
Mammal hormones and reproduction
Topic 6
Nitrogen transfer to natural and soilless crops
Topic 7
The microbiological quality of food
Topic 8
The sensory qualities and flavours of food
Topic 9
Technological innovation (products / process)
Topic 10
International documentary watch
     
Click on to download the topic PDF file.
     
     
The Basse Normandie Region has rolled out all its resources to support business projects in the following areas:
General funding
Project follow-up
Training programs
Corporate user services at operations site
Technology transfer to companies: www.gravir.org and www.iaa.cra-normandie.fr
     
     
For further information...
Browse our website to find out all about the many opportunities in Normandy, at http://www.normandydev.com
or send an email to: ndrouen@normandydev.com or ndcaen@normandydev.com

TOPIC 9
TECHNOLOGICAL INNOVATION (PRODUCTS / PROCESS)

Key words :
new product, ingredient, preservation, technology.		 Download the topic PDF file

Development of new products / New technology testing

Product: formulation / ingredient tests / increase of the durable-life date (DLD)

Technology: New technology testing / equipment selection / line optimisation
   
The Team
3 technology engineers
   
Equipments
A 350 square-metre workshop
Experimental kitchen
Pulverising, comminuting, mixing, cooking, pasteurisation, and sterilisation equipment
Smoking equipment
Mechanical and cryogenic quick-freezing equipment
Vacuum packing and modified atmosphere packing equipment
Portable equipment (gas analysers, kinetic and thermal equipment)
   
Methods
Development of recipes and ingredient testing in the experimental kitchen
Development of technologies for the pilot stage
Preservation monitoring, and qualitative characterisation of the food (microbiology, physical chemistry, and sensory evaluation)
Technological diagnosis and line optimisation at the industrial venue
Adjustment of the technological parameters at industrial venues
   
Application examples
Development of a range of cooked shellfish
Incidence of aseptic packaging on the DLD of fish terrine
Ingredient testing to reduce the softening of sweet pie crusts
Tests run with a new Joule effect cooking technique
   
Contacts
For general technological or scientific information

Mr. Bernard PICOCHE
ADRIA NORMANDIE
Bd du 13 Juin1944
14310 VillersBocage
Tél : 33 (0)2 31 25 43 00 - Fax : 33 (0)2 31 77 49 43
bpicoche@adrianie.org

   
For economic or industrial information
Normandie Développement
57 avenue de Bretagne - BP 1083
76173 Rouen Cedex 1 - France
Tel : 33 (0)2 35 03 06 04 - Fax : 33 (0)2 35 03 07 86
ndrouen@normandydev.com