Our expertise for your R&D projects

Target markets

• 

Food companies

• 

Ingredients

• 

Equipment manufacturers

 Better perceived

•  

Identifying the molecules and 

mechanisms responsible for olfactory 

and gustatory qualities of food

•  

Understanding how a sensory image 

is formed and the role of memory in 

sensory assessment and food choices

•  

Determining the role of food 

and sensory exposures on food 

preferences and choices

 Better developed 

•  

Understanding the impact of food structure 

on the release and bioavailability of 

nutrients and flavour components

•  

Improving processes including 

reverse engineered processes in 

order to control the structure of 

the food matrix and to optimise the 

release of the active compounds

•  

Stabilising ingredients and processing 

agents to preserve their functionality  

 

 Better adapted

•  

Understanding the biological  

impact of nutrients on the 

main body functions in 

specific populations (senior, 

athletes, children…)

•  

Contributing to the 

development of 

claims and nutritional 

recommendations 

Qualiment® : R&D solutions 

tailored for innovative food: 

 Better produced

•  

Mastering industrial processes to improve 

the nutritional and sensory quality of food

•  

Eco designing equipment and production 

lines for sustainable food industries 

www.qualiment.fr

Meeting consumer expectations with regards to the sensory 

and nutritional quality of foods as part of a sustainable food 

process is a major challenge in terms of innovation. 

As such, the Qualiment

®

 Carnot Institute implements 

scientific and technological resources required to support 

companies in their projects in the field of improvement and 

development of food products.