Progrès technologiques au sein des industries alimentaires. Impact sur la qualité des produits

This study has been carried out on behalf of the Technology Academy in the framework of a number of works aiming to characterize the impact of the evolution of production and transformation technologies on the sanitary, nutritional and organoleptic quality of the food. This work deals with the aquatic food products branch and focuses only on fished or cultivated animal products aimed for direct consumption, transformation or diverse industrial uses. It has been written under the direction of Luçay Han-Ching, head of the Ifremer Nantes, with the help of a writing committee which contributed to its writing, proofreading and coordination, and of a group of experts who got involved in the writing.