Carnot Qualiment
The Carnot Qualiment® supports companies in their innovation challenges in human food, through food product improvement and development projects, to be as close as possible to consumer expectations. Qualiment® offers its private partners an offer of transversal skills, implementing the scientific and technological means necessary to develop better produced, better constructed, better perceived and better adapted foods.
Key figures
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Key figures
| Permanent staff (full-time equivalent) | 550 |
| PhD Students | 250 |
| Global budget | 54 M€ |
| Partnership incomes with industry | 12,5 M€ |
Contact
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Contact
Qualiment Carnot Institute
INRAE Transfert,
28 rue du Dr Finlay,
75015 Paris
France
Catherine RENARD
Director
+33 (0)1 42 77 11 40
Alexis DELETOILE
Deputy Director
Tel : +33 (0)6 47 05 15 98
Nadège ROCHE
Business developer
Tel : + 33(0) 6 46 36 33 27
qualiment[a]inrae.fr
Parent institutions
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Parent institutions
- AGROCAMPUS OUEST
- AGROPARISTECH
- CENTRE DE RECHERCHE EN NUTRITION HUMAINE
- CENTRE TECHNIQUE DE LA CONSERVATION DES PRODUITS AGRICOLES
- ECOLE NATIONALE VÉTÉRINAIRE, AGROALIMENTAIRE ET DE L'ALIMENTATION DE NANTES
- INSTITUT NATIONAL DE RECHERCHE POUR L’AGRICULTURE, L’ALIMENTATION ET L’ENVIRONNEMENT
- UNIVERSITÉ CLERMONT AUVERGNE
Qualiment®: R&D solutions tailored for innovative foods
Better produced
- Mastering industrial processes to improve the nutritional and sensory quality of food
- Eco-designing equipment and production lines
- Applying minimal processing technologies to satisfy demand for naturalness
Better developed
- Understanding the impact of food structure on the release and bioavailability of nutrients and flavour components
- Improving processes including reverse engineered processes
- Stabilising ingredients and processing agents to preserve their functionality
- Offering new formulations to respond to demand for naturalness
Better adapted
- Understanding the biological impact of nutrients and probiotics on the main body functions in specific populations
- Understanding the causes of negative effects of food
- Stuying the impact of diet on the microbiota and the impact of microbiota on health
- Contributing to the development of claims and nutritional recommendations
Better perceived
- Developing new tools to measure consumer assessment
- Identifying the molecules and mechanisms responsible for olfactory and gustatory qualities of foods
- Understanding how a sensory image is formed and the role of memory and food and sensory exposures on food preferences and choices
Qualiment®: 3 essential assets
- Your single point of entry that gives you access to all the resources of French public research in food matters
- Technological means at the forefront of innovation and multidisciplinary skills to offer you a tailor-made solution
- Scientists dedicated to your project who have experience with industrial partnerships
Our commitment: quality and professionalism
Tools and simplified procedures available for you guaranteed by the ISO 9001 certification obtained by Qualiment® for its contractual methods and process - Optimised technology transfer and a clear, straightforward and consistent intellectual property policy between all members of Qualiment® to facilitate discussions
