Food and Microbiological Processes - COMUE Université Bourgogne-Franche-Comté

The Joint Research Unit “Food and Microbiological Processes” (UMR PAM), created on January 1st, 2012, is located on 4 geographical sites: AgroSup Dijon, IUVV, INRAE and the Faculty of Pharmacy of the Université de Bourgogne.

The UMR PAM is a major player in scientific and technological progress in the field of food and wine. The scientific approach aims to understand the physical, chemical and biological phenomena that determine the quality of food in order to develop new foods and new food processes.

It includes 4 complementary teams: Physico-Chemistry of Food and Wine (PCAV), Microbiological and Biotechnological Processes (PMB), Wine-Food-Microbiology-Stress (VALMIS), Food Biotech & Innovation (FBI). The UMR PAM manages 3 technical platforms: RMB (Rheology of Biological Materials), PIMS (Spectroscopic Imaging Platform) and OenoViti (Wine Analysis). It is a member of the Carnot Institute “Qualiment”, a national structure of excellence for the valorization of research in the field of agri-food.