ISBA – Institut des Sciences, des Biotechnologies et de l’Agroalimentaire

Expertise

Training and applied research in the areas of food and water

• Cheese (all types)
• Ice cream 
• Milk (cow, goat, sheep etc.)
• Fermented milk products
• Fermented drinks (beer, wine etc.)
• Convenience foods

Products or
services

• Diploma and degree courses, continuing education or apprenticeships in professions of the food processing , water management and analysis sectors
• Technological expertise for the agro-food sector
• Technical assistance for companies

Research areas

• Characterisation of agro-food products (chemical, sensory, rheological etc.)
• Texturisation
• Functional properties of milk proteins
• Manufacturing auxiliaries (coagulants - microorganisms - hydrocolloids etc.)
• Study of cheese-making yields 
• Minerals and dairy and cheese-making technologies

Diplomas and
teaching topics

CAPA, Bac Pro, Brevets Professionnels, BEPA, BTA, BTS Food sciences and technologies, Licence Pro Dairy Products, Drinks and Management of Automated water systems, Master in food and environment

Employees 2011

180

Budget 2011

5 M€

Number of
students 2011

Serge ABADIE: Director

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Updated 24/04/12