An integrated approach to producing high-quality food (QUALISUD)
The QualiSud unit conducts scientific research aimed at analyzing, understanding, and optimizing the process of building food quality throughout the processing chain. Particular attention is paid to sensory quality, health benefits, and health risks.
The research activities of the QualiSud Joint Research Unit are organized around five scientific areas:
- process guidance based on sensory qualities and food safety;
- control of post-harvest quality for fresh fruits and vegetables;
- strategies for the prevention and control of mycotoxins throughout the food supply chain;
- study of mass transfer and reaction kinetics during the fermentation of solid foods;
- Multi-criteria analysis and design for decision support in the agri-food sector.
Label:Joint Research Unit Research UMR)
Main sponsoring organizations: 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 from the unit
