Cuisine Innovation brings its scientific expertise
to assist the innovative projects.
We work with our customers on research projects, culinary concepts
or problems that they wish to solve.
We offer our customers to supervise their research on their sites,
or to externalize their research on our laboratory.
We answer your request
implementing the following actions:
|
|
Discussion, exchange to formulate clearly the question(s) and to define clear goals,
using a common vocabulary. |
|
|
Tests on your site to get to know the recipe, the process or the equipment causing
the technological problem and thus visualise all the aspects of the problem (this step
is mandatory to allow working in collaboration afterwards). |
|
|
New tests conducted jointly on your site. |
|
|
Tests conducted by Cuisine Innovation: if no technological answer could be found
on the site, new tests will be carried in our laboratory. |
|
|
Reporting in details of all the tests carried out and the conclusions to which they led.
This report describes the appropriate technological answer as well as the tests
conducted. It allows you to further enrich your knowledge on the subject, and eventually
imagine new applications. |
Our offer:
|
|
Occasional consulting: 150 euro VAT excluded per hour, |
|
|
Long term consulting: contact us at +33 611 80 40 45.
|
Travel and accommodation expenses are at your charge.
|
|
Anne Cazor and Christèle Gendre – Azote liquide
|
|
