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Foods are complex matrices composed of macro-constituents (mainly water, sugars, proteins, lipids and minerals) responsible for the nutritional value and most of the technological and organoleptic properties of food products.
Compounds, present in smaller quantities, are also for some of them nutritionally essential. All these compounds are subject to various biochemical and chemical changes during post-harvest storage and processing of raw materials.
Coupled with Aerial's other resources, the physic-chemistry and nutrition laboratory completes the offer proposed to food industries to characterize, control and optimize the quality of their products and processes.
quantify nutritional compounds of interest or nutritionally undesirable newly formed compounds
on nutritional markers of interest.
(in volatile and non-volatile organic compounds) to assess the impact of intrinsic (formulation, composition) and extrinsic factors (cultural and technological context, storage conditions …) on product quality attributes.
of ingredients in extracts and food matrices
for the control and improvement of the nutritional quality of food.
Fondée en 1985, Aerial est une structure de notoriété internationale qui réunit sur un même site une équipe pluridisciplinaire de chefs de projets, chercheurs, ingénieurs et techniciens supérieurs.
Avec leur savoir-faire, nos équipes vous accompagnent en matière de R&D, d’expertise et de formation.
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