Integrated approach to obtaining high-quality food (QUALISUD)
The QualiSud unit develops scientific activities aimed at analyzing, understanding, and optimizing the process of building food quality throughout the processing chain. Sensory quality, health effects, and health risks are given particular consideration.
The research activities of the QualiSud joint research unit are structured around five scientific areas:
- biological guidance of processes based on the sensory qualities and health benefits of foods;
- control of the post-harvest quality of fresh fruits and vegetables;
- strategies for preventing and controlling mycotoxins throughout the food supply chain;
- study of transfers and reaction kinetics during the fermentation of solid foods;
- Multicriteria analysis and design for decision support in the agri-food industry.
Label:Joint Research Unit Research UMR)
Main supervisory bodies: UM, CIRAD, IRD, Institut Agro, U RÉUNION, UAPV
Research cluster:Agriculture, Environment, Biodiversity –AEB
Doctoral school:Biodiversity, Agriculture, Food, Environment, Earth,Water
HAL portal: publications by the organization
