Field trip

Tour of Cirad infrastructures - October 13th 2016

8:15: Meet at Agropolis
8:30: Departure from Agropolis
16:30: Return to Agropolis

Visit of Vitropic, a Cirad subsidiary

Located in the village of Saint-Mathieu de Tréviers, north of Montpellier, Vitropic’s (http://www.vitropic.fr/) team of 15 people produces 3 to 5 million tissue-culture plantlets a year in its 700 m2 laboratory and 250 m2 heated greenhouse. Its tissue-culture plantlets (banana, plantain pineapple, …) are sold and cropped worldwide.

Visit of the plant histocytology and cell imaging platform  of the Genetic Improvement and Adaptation of Mediterranean and Tropical Plants joint research unit

Offering core competence in photonic microscopy (video microscopy, multiphotonic microscopy, real time microscopy), this platform (http://umr-agap.cirad.fr/en/platforms/plateformes/histocytology-and-cell-imaging) provides cutting-edge imaging by mobilizing in situ visualization techniques for the observation of plant tissues and organs, thus providing insights into plant structure and functioning.

Visit of the agrifood technology platform and sensorial analysis laboratory of the Qualisud joint research unit

The agrifood technology platform (http://umr-qualisud.cirad.fr/en/plateforme-et-laboratoires/plateforme-de-technologie-agroalimentaire) is specialized in the field of food process engineering. During the visit, special attention will be given to  food processes applied to bananas, and to innovating products.

The sensorial analysis laboratory (http://umr-qualisud.cirad.fr/en/plateforme-et-laboratoires/laboratoire-d-analyses-sensorielles) provides assessments, services and scientific support to various research projects conducted on tropical products of plant or animal origin. It also provides various types of training aimed at industry professionals, scientific partners from Southern countries and for students. Participants will be able to taste and assess a new dessert banana variety as well as a new cooking one. Qualisud uses an integrated approach to the production and preservation of food products with optimum organoleptic, health and nutritional qualities.