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 given to sensory quality, health effects, and health risks.
The research activities of the QualiSud Joint Research Unit are organized around five scientific areas:
- process guidance based on the sensory qualities and health benefits of food;
- post-harvest quality control of fresh fruits and vegetables;
- strategies for the prevention and control of mycotoxins throughout the food supply chains;
- study of mass transfer and reaction kinetics during the fermentation of solid foods;
- Multicriteria analysis and design for decision support in the agri-food sector.
Affiliation:Joint Research Unit( Research , UMR)
Primary Sponsors:UM, CIRAD, IRD, Institut Agro, U RÉUNION, UAPV
Research Cluster:Agriculture, Environment, Biodiversity – AEB
Doctoral School:Biodiversity, Agriculture, Food, Environment, Land, Water
HAL Portal: the unit’s publications
