FLAVIC is a joint Research Unit (UMR) between 3 partners :

- INRA (French National Institute for Agricultural Research), departments CEPIA and AlimH
- ENESAD (National School for Higher Education in Agronomy of Dijon)
- UB (University of Burgundy )
FLAVIC is composed of 5 research groups and 3 technical platforms.

Keywords : sensory science - food - health - flavour - consumer

Main objectives :

- to explain the sensory characteristics of foods by their composition and structure,
- to understand the formation of the sensory image together with the preferences and food choices of consumers,
- to determine how diet may interfere in the biological and biochemical mechanisms surrounding ocular pathologies.

Regional context

- Federative Institute of Research (IFR92) « Food quality and sensory science »
- Competitive cluster VITAGORA « Taste, nutrition, health »
- Dijon Center of Excellence in Agronomy,
  Food and Environment
  (GIS AGRALE)