Forward

Fostering research excellence
in EU Outermost Regions

Welcome on the Outermost Regions Research and Innovation Platform


Discover research and innovation in Outermost regions: Assets and challenges; Research and innovation communities; projects and research initiatives; infrastructures, events and news

 

Would you like a tour of the platform? (1minute)

Homepage


Search by keywords

Regional and thematic filters


Select a Region or a R&I thematic to access information

Search on the map


Visualise on a map OR partners and their research and innovation projects.

Regions


Discover the assets and Research and Innovation capacities of the Outermost regions.

Thematics


Learn about research and innovation challenges, assets and expertise in outermost regions.

R&I Communities


Learn about the OR’s research community expertise, detect collaboration opportunities and get easily in touch with research groups and other R&I partners.

Projects


Discover OR flagship projects.

Resources


Access documents, videos and media coverage related to OR Research & Innovation.

News


Stay connected to Outermost Regions by following our News page, social media.

About Forward


Learn more about the Horizon 2020 Project FORWARD : “ Fostering research excellence in EU Outermost Regions”.

Contact


Contact our dedicated team for more information regarding R&I in Outermost Regions and sign up to our newsletter.

logo_Qualisud

Qualisud

La Reunion

Research centers or research group

Joint research unit between Cirad, Persyst Department, Montpellier SupAgro, Institute of Warm Regions, Universities of Montpellier, Avignon, Reunion Island
Integrated approach to food quality

Contact

Hippolyte KODJA  | Deputy Director
University of Reunion Island 15 Avenue René Cassin 97490 Saint-Denis Cedex 09
  • research domains

    QualiSud seeks to develop an integrated approach to the production and preservation of products and food with high organoleptic, health and nutritional qualities.
    QualiSud’s research activities are based on six scientific activities :

    • Activity 1 : Impact of methods on matrix relations and sensory quality
    • Activity 2 : Limiting post-harvest losses of plant products using tailored treatments
    • Activity 3 : Bio-guiding of methods to optimise the functional properties of food
    • Activity 4 : Controlling microbial flows to prevent mycotoxins in the food industry

    Studies are conducted on different food models (coffee, cocoa, cereals,
    peanuts, nuts, grapes) that are the matrices and central to various
    ecosystems. Studies involve different treatment or processing methods
    and often the fermentation stages.

    • Activity 5 : Study of transfers and reaction kinetics during the fermentation of solid food
    • Activity 6 : Analysis and multi-criteria design to help with decision-making in the food industry
  • key research projects

    COFFEE PROJECT AND OTHERS

    Coffee Project and other High Added Value Perennial Crops
    Funding : European Agricultural Fund for Rural Development
    (EAFRD)

    QIPA
    Integrated Animal Product Quality Management
    Funding : Reunion Regional Council
    Project period 2008-2013

    COSAQ
    Co-construction of a Quality Food-Industry System
    Project period 2014-2020

    VAR2M
    Bourbon vanilla cultivation in Reunion, Mauritius and Madagascar : characterising regional production in search of typical qualities
    Funding : ERDF-INTERREG
    Project period 2019-2023

  • Main scientific collaborations

    In reunion : IUT GB ARVAM APLAMEDOM ESIROI CIRAD
    (PVBMT, QUALISUD) DETROI LE2P CYROI

    Indian Ocean area : University of Antananarivo CIRAD
    Madagascar Institute of Fishing and Sciences of Toliara – IHSM
    (Madagascar) Department of Chemistry and Science Faculty
    of Mauritius New Caledonian Agronomics Institute Agriculture
    Faculty of the University of Mauritius

    In France : Institute of Natural Substance Chemistry in Gifsur-
    Yvette UMR 7138 Oceanic Island Ecosystems, IRD, French
    Polynesia Engineering of Biological Systems and Methods Lab,
    INSA, Toulouse Food Industry Chemical Lab, ENSIACET, Toulouse,
    Métatoul Platform, INRA, Toulouse Oenology Unit EA4577 INRA
    Bordeaux, Microbial Ecology Unit, University of Lyon 1 ISYEB Unit
    7205 MNHN, Paris.

    In Europe : APARAH-Rega Institute – Department of Virology
    Chemotherapy– Catholic University of Leuven – Belgium
    Laboratory of Pharmacognosy at the Inter-Faculty Centre
    of Research in Medicine at the University of Liège – Belgium
    School of Pharmaceutical Sciences at the University of Geneva
    – Switzerland Netherlands ((1)) Department of Marine Zoology,
    Netherlands Centre for Biodiversity Naturalis (NCBN) ((2))
    Division of Pharmacognosy, Metabolomics Section, Biology
    Institute, University of Leiden

    International : Israel (School of Chemistry, Sackler Faculty
    of Exact Science, School of Marine Biology, Sackler Faculty of
    Medicine) South Korea (Division of Biotechnology, Advanced
    Institute of Environmental and Bio-Science, College of
    Environmental and Bio-Resource Sciences, Chonbuk National
    University, Iksan, Jeonju) India (Department of Environmental
    Sciences, Bharathiar University, Coimbatore, Tamil Nadu)
    Malaysia (Department of Chemistry & Institute of Bioproduct
    Development, Universiti Teknologi Malaysia, Johor)

  • Main facilities

    Physico-chemical and chromatographic analyses

    • a physico-chemical room equipped with an Aw meter,
      chloruremeter, spectrophotometer, colorimeters, texture
      analyser, viscometer, titrator, sterilisers, extraction equipment,
      -80°C freezers, etc.
    • chromatography room with an HPLC (diode-strip detectors,
      AES, fluorometer) and two CPG systems.

    Microbiological analyses
    A safety level 2 microbiology unit (at the Cirad La Bretagne station), where flora are listed (Salmonella, Listeria, total flora, lactic flora, yeast), strains are cultivated and challenge tests
    carried out.

    Food technology equipment
    Pilot food processing equipment at the Cirad La Bretagne station laboratories, the Biological Engineering school and in the ESIDAI Industrial Food Engineering unit :
    -Controlled temperature and humidity cabinet.
    -Fat fractionation trial facility.
    -Osmotic dehydration pilot facility using immersion and spraying.-
    -Hot fumigation pilot facility.
    -Maturing and conservation rooms.
    -Data-acquisition units.

QualiSud seeks to develop an integrated approach to the production and preservation of products and food with high organoleptic, health and nutritional qualities.
QualiSud’s research activities are based on six scientific activities :

  • Activity 1 : Impact of methods on matrix relations and sensory quality
  • Activity 2 : Limiting post-harvest losses of plant products using tailored treatments
  • Activity 3 : Bio-guiding of methods to optimise the functional properties of food
  • Activity 4 : Controlling microbial flows to prevent mycotoxins in the food industry

Studies are conducted on different food models (coffee, cocoa, cereals,
peanuts, nuts, grapes) that are the matrices and central to various
ecosystems. Studies involve different treatment or processing methods
and often the fermentation stages.

  • Activity 5 : Study of transfers and reaction kinetics during the fermentation of solid food
  • Activity 6 : Analysis and multi-criteria design to help with decision-making in the food industry

COFFEE PROJECT AND OTHERS

Coffee Project and other High Added Value Perennial Crops
Funding : European Agricultural Fund for Rural Development
(EAFRD)

QIPA
Integrated Animal Product Quality Management
Funding : Reunion Regional Council
Project period 2008-2013

COSAQ
Co-construction of a Quality Food-Industry System
Project period 2014-2020

VAR2M
Bourbon vanilla cultivation in Reunion, Mauritius and Madagascar : characterising regional production in search of typical qualities
Funding : ERDF-INTERREG
Project period 2019-2023

In reunion : IUT GB ARVAM APLAMEDOM ESIROI CIRAD
(PVBMT, QUALISUD) DETROI LE2P CYROI

Indian Ocean area : University of Antananarivo CIRAD
Madagascar Institute of Fishing and Sciences of Toliara – IHSM
(Madagascar) Department of Chemistry and Science Faculty
of Mauritius New Caledonian Agronomics Institute Agriculture
Faculty of the University of Mauritius

In France : Institute of Natural Substance Chemistry in Gifsur-
Yvette UMR 7138 Oceanic Island Ecosystems, IRD, French
Polynesia Engineering of Biological Systems and Methods Lab,
INSA, Toulouse Food Industry Chemical Lab, ENSIACET, Toulouse,
Métatoul Platform, INRA, Toulouse Oenology Unit EA4577 INRA
Bordeaux, Microbial Ecology Unit, University of Lyon 1 ISYEB Unit
7205 MNHN, Paris.

In Europe : APARAH-Rega Institute – Department of Virology
Chemotherapy– Catholic University of Leuven – Belgium
Laboratory of Pharmacognosy at the Inter-Faculty Centre
of Research in Medicine at the University of Liège – Belgium
School of Pharmaceutical Sciences at the University of Geneva
– Switzerland Netherlands ((1)) Department of Marine Zoology,
Netherlands Centre for Biodiversity Naturalis (NCBN) ((2))
Division of Pharmacognosy, Metabolomics Section, Biology
Institute, University of Leiden

International : Israel (School of Chemistry, Sackler Faculty
of Exact Science, School of Marine Biology, Sackler Faculty of
Medicine) South Korea (Division of Biotechnology, Advanced
Institute of Environmental and Bio-Science, College of
Environmental and Bio-Resource Sciences, Chonbuk National
University, Iksan, Jeonju) India (Department of Environmental
Sciences, Bharathiar University, Coimbatore, Tamil Nadu)
Malaysia (Department of Chemistry & Institute of Bioproduct
Development, Universiti Teknologi Malaysia, Johor)

Physico-chemical and chromatographic analyses

  • a physico-chemical room equipped with an Aw meter,
    chloruremeter, spectrophotometer, colorimeters, texture
    analyser, viscometer, titrator, sterilisers, extraction equipment,
    -80°C freezers, etc.
  • chromatography room with an HPLC (diode-strip detectors,
    AES, fluorometer) and two CPG systems.

Microbiological analyses
A safety level 2 microbiology unit (at the Cirad La Bretagne station), where flora are listed (Salmonella, Listeria, total flora, lactic flora, yeast), strains are cultivated and challenge tests
carried out.

Food technology equipment
Pilot food processing equipment at the Cirad La Bretagne station laboratories, the Biological Engineering school and in the ESIDAI Industrial Food Engineering unit :
-Controlled temperature and humidity cabinet.
-Fat fractionation trial facility.
-Osmotic dehydration pilot facility using immersion and spraying.-
-Hot fumigation pilot facility.
-Maturing and conservation rooms.
-Data-acquisition units.

5
researchers
17
staff