Details of a centre
Agri-Foodstuffs
With the benefit of over 15 years’ experience in sensorial analysis, Meurice R&D’s researchers carry out studies tailored to address business’s corporate issues (consumer tests, descriptive & discriminative tests, training, etc.). They also play a supporting role in more general research projects (new formulations, packaging modifications, ageing studies, etc....).
Meurice R&D has also garnered experience in the research and development of alternative solutions to chemical additives for the preservation of foods. Several programmes have been devoted to the production of bacteriocins, the post-harvest preservation of fruit (biofungicides), and the production and formulation of starters and probiotics by using their fermentation capacities and drying tools.
In the brewing field, one of the oldest biochemical industries, the research activities are focused on the physiology of yeast, its aromatic compounds and the exploitation of its natural anti-oxidant extracts. The organoleptic stability of beer and other fermented drinks, along with their nutritional characterisation, also form part of our capabilities.
Connected persons
Alain Durieux
Claire Lehoux
Philippe Pate
Laurence Van Nedervelde
Anne Pietercelie
Connected equipment
Freeze dryer
Fluidized bed dryer Glatt
Spray dryer Niro Mobile Minor
multidimensional gas chromatograph
Atomic absorption spectroscopy
Atomic emission spectroscopy ICP
Gas chromatography
Gas chromatography coupled with mass detector (GC-MS)
Analyze of nitrogen “kjeldahl” and volatile acids or bases
Fermentation Units 10l
Fermentation Unit 100l
Fermentation Unit 200l
Fermentation Units 2l
Gas Chromatograph 8000 series 2 from Perkin Elmer
VOS ROTA 90/25 : Turbidity Meter from Haffmans
Micro brewery pilot plant
CarboQC : Lab and online beverage carbonation meter from Anton Paar
Alcolyzer® : Alcohol meter for beer and DMA 4500 : Density meter from Anton Paar
Beer filtration pilot plant
NIBEM-TPH and Inpack 2000 from Haffmans
Gas chromatograph with olfactory detection
High Performance Liquid Chromatography (HPLC-VWD-RID) Agilent
Chromameter Minolta CR-300
Glossmeter Minolta multi-gloss 268
3 Climatic Chambers Binder KBF 240 et KBF 240 ICH
Soxhlet extraction system Büchi « B-810 »
Dietary Fiber Filtration Unit - VELP « CSF 6 »
Mineralization and distillation equipment « B-323 »
Connected skills
Analyze of food fibres
Development of a food additive
Analyses of volatile compounds in feedingstuffs by multidimensional GC sniffing-ms
Emulsified foodstuffs
Improvement of the quality of smoked salmon
Sensory analysis of yoghourts with fruits
Study of the glycine's qualities
Drying of vegetable extracts in a fluidized bed
Dévéloppement of symbiotic formulations
Microencapsulation of Probiotic products for human and animal consumption
Development of a beer receipt
Brewery : Services and technological assistances
Continuous alcoholic fermentation and yeast propagation in Fed-Batch mode
Fermentation Activator
Tasting and analyzes of drinks
Analyze of wort and beer
Analyze of soya hydrolyzed flour
Project of technical aid with the distilling of Biercée
Physicochemical beer analyses
Natural antioxydants extracts of yeast
Development of beer recipes
Use in fermentation of a peptide factor extracted from yeast
