PhD students’ and Postdocs’ Day, January 17, 2013

PhD students’ and Postdocs’ Day, January 17, 2013

On 17 January 2013 a scientific reports day presenting the work of doctoral and postdoctoral students from the unit was held. Robert Jarrige Amphitheatre, Theix Centre.

PhD Day Thursday, 17 January 2013, Robert Jarrige Amphitheatre

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9:00 Opening and Welcoming Remarks

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9:10 Combined Reduction of sodium chloride and fat in the manufacture of dry sausage

Hassan Safa

9:40 Study of the variability in the quality of the gelatine - Anne Duconseille

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10:10 Coffee Break (30 min.)

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10:40 How to preserve the flavour of ham cooked in the absence of nitrite: Identification of key aroma molecules and their precursors - Caroline Thomas

11:10 Impact of reduced salt content on the quality of cooked ham - Laure Bombrun

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11:40 Aperitif and lunch break

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14:00  Molecular mechanisms involved in the interaction between bacteria and muscle extracellular matrix - Caroline Chagnot

14:30  Evolution of proteolysis in pork muscle as a function of temperature, water content and sodium chloride content - Rami Harkouss

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15:00  Coffee break (30 min.)

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15:30  Functional analysis of olfactory-gustatory stimuli in humans - Juliana Iranpour

16:00  A rational basis for the study of interactions between physical and biochemical processes for control of brining and marinating of meat - Diaa Sharedeh

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16:30 Conclusions of the day

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Modification date : 24 May 2023 | Publication date : 18 September 2014 | Redactor : QuaPA