2nd FORUM on FERMENTED FOODS - Networking Platform

5 – 7 Feb 2025 | Málaga, Spain

INRAE Clermont-Auvergne-Rhône-Alpes

Research - Research Institute

www.inrae.fr/centres/clermont-auvergne-rhone-alpesAuvergne region, France

About

At the heart of the fertile land of Limagne and the pastures of the Massif Central, the Clermont-Auvergne-Rhône-Alpes Centre is one of the institute's historic sites, with cutting-edge research in key sectors of agriculture, environment and food: preventive human nutrition, cereals, product quality, territories, livestock farming, robotics applied to agriculture, tree functioning, etc.

Social media

Foods

Dairy products (all milk-based products, including yoghurt and cheese)Meat & Fish productsPlant based products (including pickles, table olives and vegetables)Legumes pulses based productsBeverages (alchoholic and not), tea, coffee, vinegar (including other condiments)

Ingredients

Novel food ingredients through fermentationPrecision fermentationMicrobial fermentation culturesBio-protection culturesFermentation media and additives

Services

Contract researchProduct developmentRegualtory complianceFood safety testingEducationPilot plantCinical trials

Representatives

Christophe Chassard

Head of Division

INRAE Clermont-Auvergne-Rhône-Alpes