The use of microbiology as a key device in Time Temperature Integrators (TTI) to simulate the effective deterioration of food products is a major innovation, unique on an international level.

This technology makes it possible to track what is really happening inside a food product in as precise a way as possible, whilst offering a high level of customisation, precision and flexibility.

This expertise is backed by mastery of specific processes :

• Identification of the alteration of products during their shelf-life.
• Molecular identification of germs, knowledge and prediction of their activity in food products and realization of growth tests.
• Study of physical, chemical and organoleptic deterioration.
• Measurement of the impact of preservation conditions on the speed at which the product deteriorates.
• Determination of factors that reduce the shelf life of food products by means of ageing studies, with identification of types and sources of microbiological contaminants and analysis of physical or organoleptic deterioration.
• Study of the kinetics of food deterioration according to time and temperature.
• Existing data, predictive microbiology and growth tests are used to determine the evolutionary kinetics of pathogenic flora in the food product over time.