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24, chemin de Borde Rouge -Auzeville - CS52627 31326 Castanet Tolosan cedex - France

Last update: May 2021

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Home Unit SQPOV


The challenge for UMR SQPOV is to better understand the determinants of the quality and safety of plant products and more specifically of processed fruits and vegetables with a focus on microconstituents (structure, quantities, valorisation) for the quality aspects and on reducing the microbiological risk due to sporulated bacteria for safety aspects.

SQPOV is composed of five teams:

bouton Q&P anglais
bouton Support_GB
bouton SporAlim
bouton Green

Micronutrients Reactivity and Digestion or MicroNut (Team leader: C. Dufour): Better define the chemical determinants (structures and reactivities) of the nutritional benefits of fruits and vegetables
(Key words: microconstituents, polyphenols, carotenoids, structural chemistry, reactivity and synthesis)

Eco-extraction of natural products or Green (Team leader: F. Chemat): Developing extraction techniques that respect the molecules and the environment
(Keywords: microconstituents, process, durability)

Sporulated bacteria in food chain or SporAlim (Team leader: V. Broussolle): Identify the relevant microbiological risks and acquire the knowledge necessary to model and control the risks associated with processing processes
(Keywords: Bacillus cereus, diversity and adaptation)

Quality and Process (Team leaders: C. Le Bourvellec, S. Bureau): Understanding the impact of agro-food processes on the nutritional benefit (presence and accessibility of micronutrients) in order to improve processing methods and optimize the adequacy between raw materials and processes
(keywords: microconstituents, polyphenols, carotenoids, vitamins, vegetable matrix, quantification, agri-food)

These teams are assisted by a support team (secretariat, computer support...)