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07 Feb 2017

UMR Agro-ecology and LabEx SPS: a fantastic potential for plant research

Two world class reseach units within the Vitagora network group together over over 60 research teams and a total of nearly 900 research personnel, contributing vital knowledge to advance the practices of sustainable agriculture. For the good of our food, our health and our relationship to the environment.   Agro-ecology research unit (Dijon) Improving knowledge and understanding of microbial and plant biodiversity   In 2014, a new Agro-ecolo…

19 Jan 2017

AcceleRise’s first cohort. Who has made the cut?

70 candidates, 7 startups on the starting blocks! The jury of AcceleRise, composed of its founding members, were audience to the pitches of the finalists seeking to join the first session of the acceleration program. Congratulations to the winners, and our sincere thanks to all the candidates!   The program begins on February 2nd, 2017, with an intensive 3-month acceleration session, based in Dijon and in Paris, followed by a 9-month post-acc…

18 Oct 2016

Vitagora launches FoodTech business accelerator

During the SIAL Paris 2016, Vitagora announced the launch of a new business acceleration program for FoodTech startups and SMEs, named AcceleRise. This is the first acceleration program designed to answer the specific needs of young food companies in terms of industrial scaling, business models and market access.   Accelerise also addresses the growing consciousness of startups, SMEs and even large food companies to anticipate changes incurred …

02 May 2016

A bread to fight against elderly malnutrition

A little loaf of bread, baptised “G-Nutrition” has caused quite a stir in among elderly care professionals. This bread is the result of a long development process aiming to meet the nutritional needs of the elderly, as well as being perfectly adapted to the taste preferences and eating abilities.   This bread was developed within a flagship Vitagora project, mobilising a number of industry actors and demonstrating the cluster’s ability to devel…

16 Feb 2016

Gold Label - Vitagora joins the ranks of Europe's highest performance clusters

Vitagora has been awarded the Gold Label by the European Cluster Excellence Initiative (ECEI). During the audit, the excellence of its internationalisation and strategic actions were underlined. This award allows Vitagora to join the ranks of the 14 top cluster organisations in France and 50 in Europe who have received the gold label.  A European label of excellence The European Gold Label of cluster management excellence is awarded by the Euro…

08 Dec 2015

Foodtech - Combining a 'Neural' Processor with a Standard Processor

The aim of the project Neuro-DSP to combine the features and capabilities of a so-called 'neural' processor with those of a standard processor and then integrate the hybrid into applications for various industries, including food ­processing and agribusiness. Global Sensing Technologies (GST), a young Dijon based company founded by an industry operator and an academic, whose products are based on a neural technology design, is one of the project …

12 Nov 2015

Lipoproteins - vectorisation of vitamin E in the brain to treat Alzheimers?

Lipoproteins are an area of study with a huge therapeutic potential for both the pharmaceutial industry and for functional foods. The LABEX LipSTIC is leading the way with research in this area. One of their discoveries is the ability of lipoproteins to target areas of the body for precise delivery of liposoluble active compounds.   Labex LipSTIC - leading research into treatments for inflammatory diseases In 2013, Neuropsychopharmacology, the…

13 Oct 2015

Is fat our 6th taste?

Can one actually talk about the taste of fat? The findings of the most recent research by the team of Professor Philippe Besnard, who heads the NUTox (Physiology of Nutrition and Toxicology) team at the Lipids Nutrition Cancer Joint Research Unit, suggest that while the texture and smell of lipids are responsible for oral detection, taste is also involved in human and rodents’ spontaneous preference for fats.   Philippe Besnard has a long histo…

21 Jul 2015

Microorganisms and food - 3 leading research units

Using microorganisms (bacteria, yeast, fungi) to transform food staples such as wheat, milk or fruit into bread, beer, cheese or wine, is an age old human practice. But a better understanding of microbial ecosystems and mechanisms has progressively allowed us to control, industrialise and optimise the production of these foods. The research carried out by scientists in three world-class units - PAM, MICALIS Institute and URTAL – illustrates the t…

25 Jun 2015

Preserving soil biodiversity - 3 innovative solutions by Vitagora members

Soil, and the diverse microorganisms that it contains, supply a number of services to the ecosystem: water filtration, the regulation of above-ground biodiversity, climatic regulation and air quality…   Today, precision agriculture techniques are being developed to preserve our soil’s biodiversity, including the use of high-tech imaging tools and high-performance biosolutions to strengthen natural plant defenses. Genosol, a one-of-a-kind tool f…

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