This technical center has skills in: - Dairy products : technology, food safety, dairy cultures, literature monitoring - Standardisation and analytical development (Cecalait) - Food safety : preservation technology, viruses, bactéria and pathogenic parasites, microbiological expertise, hygiene audits, validating the use-by date… - Sensory (quantitative and qualitative approaches consumers, sensory characterization, training, council) - Food innovation : from concept to production - Sensory and marketing studies - Control and quality : physical-chemical analysis, microbiological analysis, hygien and safety