RESEARCH & DEVELOPMENT

R&D DEPARTMENT / RESEARCH AXES / EXPERTISES / SCIENTIFIC PUBLICATIONS

RESEARCH AND DEVELOPMENT DEPARTMENT

The Research and Development department is made up of experts in neuroscience, microbiology, specialists in aromatic active ingredients and galenics. These teams benefit from laboratories and pilot equipment in Terssac, at the headquarters of the Phodé group. They also cooperate with universities and research organisations throughout the world and participate in ambitious international research programmes.

OUR RESEARCH AXES

Phodé’s research focuses on two main areas aimed at consolidating the science of olfaction:

Study on the impact of olfactory molecules on the brain and their consequences on the microbiota

Study of the impact of olfactory molecules on food consumption

recherche et developpement

SCIENTIFIC PUBLICATIONS

Our research and development work has led to scientific publications and presentations at numerous conferences.

10

Publications in scientific journals

58

Presentations at national and international conferences

Familiarity to a Feed Additive Modulates Its Effects on Brain Responses in Reward and Memory Regions in the Pig Model

Familiarity to a Feed Additive Modulates Its Effects on Brain Responses in Reward and Memory Regions in the Pig Model

Par David Val-Laillet, Paul Meurice, Caroline Clouard

Pharmacokinetic and antimicrobial activity of a new carvacrol-based product against a human pathogen, Campylobacter jejuni

Pharmacokinetic and antimicrobial activity of a new carvacrol-based product against a human pathogen, Campylobacter jejuni

Allaoua, P. Etienne, V. Noirot, J.-L. Carayon, N. Téné, E. Bonnafé, M. Treilhou

Validation of a Psychosocial Chronic Stress Model in the Pig Using a Multidisciplinary Approach at the Gut-Brain and Behavior Levels

Validation of a Psychosocial Chronic Stress Model in the Pig Using a Multidisciplinary Approach at the Gut-Brain and Behavior Levels

Sophie Menneson, Samuel Ménicot, Stéphanie Ferret-Bernard, Sylvie Guérin, Véronique Romé, Laurence Le Normand, Gwénaëlle Randuineau, Giulio Gambarota, Virginie Noirot, Pierre Etienne, Nicolas Coquery and David Val-Laillet

A Citrus Based Sensory Functional Food Ingredient Induces Antidepressant-like Effects: Possible Involvement of an Interplay between the Olfactory and the Serotonergic Systems

A Citrus Based Sensory Functional Food Ingredient Induces Antidepressant-like Effects: Possible Involvement of an Interplay between the Olfactory and the Serotonergic Systems

B Coutens, K Rekik, A Harster, P Etienne, V Noirot, B Frances, L Moulédous, B P Guiard

Regular exposure to a Citrus-based sensory functional food ingredient alleviates the BOLD brain responses to acute pharmacological stress in a pig model of psychosocial chronic stress

Regular exposure to a Citrus-based sensory functional food ingredient alleviates the BOLD brain responses to acute pharmacological stress in a pig model of psychosocial chronic stress

Sophie Menneson, Yann Serrand, Regis Janvier, Virginie Noirot, Pierre Etienne, Nicolas Coquery, David Val-Laillet

Neuromodulatory and possible anxiolytic-like effects of a spice functional food ingredient in a pig model of psychosocial chronic stress

Neuromodulatory and possible anxiolytic-like effects of a spice functional food ingredient in a pig model of psychosocial chronic stress

Sophie Menneson, Samuel Ménicot, Charles Henri Malbert, Paul Meurice, YannSerrand, Virginie Noirot, Pierre Etienne, Nicolas Coquery, David Val-Laillet

A carvacrol-based product reduces Campylobacter jejuni load and alters microbiota composition in the caeca of chickens

A carvacrol-based product reduces Campylobacter jejuni load and alters microbiota composition in the caeca of chickens

Marion Allaoua, Elsa Bonnafé, Pierre Etienne, Virginie Noirot, Jean-François Gabarrou, Adrien Castinel, Géraldine Pascal, Vincent Darbot, Michel Treilhou, Sylvie Combes

fMRI-Based Brain Responses to Olfactory Stimulation with Two Putatively Orexigenic Functional Food Ingredients at Two Different Concentrations in the Pig Model

fMRI-Based Brain Responses to Olfactory Stimulation with Two Putatively Orexigenic Functional Food Ingredients at Two Different Concentrations in the Pig Model

Nicolas Coquery, Sophie Menneson, Paul Meurice, Régis Janvier, Pierre Etienne, Virginie Noirot, David Val-Laillet

In Ovo Olfactory Experience Influences Post-hatch Feeding Behaviour in Young Chickens

In Ovo Olfactory Experience Influences Post-hatch Feeding Behaviour in Young Chickens

Aline Bertin,Ludovic Calandreau,Cécile Arnould,Raymond Nowak,Frederic Levy,Virginie Noirot,Isabelle Bouvarel,Christine Leterrier

OUR EXPERTISES

Our expertise allows us to highlight the properties of aromatic molecules.

It is a foundation of 25 years of know-how that we continue to develop.

Natural actives

scientific research

aromatic expertise

galenic expertise

technological expertise

NATURE : INSPIRATION, INNOVATION, EXPLORATION

All our active ingredients are derived from nature. Our researchers study and select natural molecules to create innovative and sustainable solutions.

IDENTIFICATION ET CARACTERISATION

Our laboratory works with more than 8000 active ingredients from nature. The selection of our active ingredients is a strategic issue for the company. Each active ingredient is therefore qualified by our laboratory. In 25 years, we have built up a database of referenced active ingredients. This library of active ingredients is constantly being expanded to create and innovate.

SOURCING

Each of our raw materials is carefully selected by our team of buyers. We are working on setting up channels for responsible and qualitative supply.

THE SCIENCE OF OLFACTION AT THE SERVICE OF BETTER-BEING

For the past 25 years, we have focused our research on the olfactory sense, the objective of our research being to explore the mechanisms of action of aromatic actives on the brain and behaviour.

  • Our research has explored the modulation response between the olfactory sense and the brain in the context of stress management
  • Our research leads us to use innovative techniques:
    • Brain imaging technology
    • Microbiology (16S RNA)
  • Our work is also the subject of regular scientific publications

SCIENTIFIC COLLABORATION

Our R&D has built up a network of around 100 scientific and industrial partners around the world.

COMPOSING with olfactory MOLeCULES

Our laboratories are located in the heart of our facilities. Aromaticians, expert technicians in analysis and galenics form a qualified and enthusiastic team.

AROMATIC PASSION

We work with odours in all their forms and for all types of applications. Our products range from aromas, to masking agents, sensory solutions or odour destruction solutions. Find our solutions in our business pages!

ANALYTICAL SKILLS

We have developed specific analysis methods for raw materials, products, matrices, galenics etc.

RICHNESS OF OUR TEAM AND EQUIPMENT

Our laboratories are equipped with a wide range of recent analytical equipment. From identification to characterisation of aromatic compound profiles, we carry out analyses such as stability or ageing tests.

a UNIQUE KNOW-HOW

Aromatic molecules are volatile and very fragile. To preserve them, whatever their destination, our aromatic actives can benefit from our exclusive galenic technologies. This expertise enables the manufacture of “intelligent” powders.

OUR KEY TECHNOLOGIES

  • Crystalline impregnation
  • IPS Irregular powder structure
  • Vectorisation

actives preservation

Protecting without degrading, while allowing the effectiveness of the active ingredients.

SYNERGy

Combining and potentiating the properties of the active ingredients.

ACTIVES TRANSPORt

Galenics adapted to the active ingredients, the target and the place of action.

FROM R&D TO INDUSTRIALISATION

From design to manufacturing in our factory, every stage of product development is carried out by our teams.

ANALYSIS AND INDUSTRIAL ENGINEERING

The adaptation of our industrial tools is an integral part of our innovation process. We develop a flexible and agile industrial tool.

 

SCALE-UP PROCESS

From process modelling to pilot production, we do everything possible to ensure reliable and sustainable industrialisation.

 

QUALITy

Quality is an integral part of our DNA, our industrial site is ISO 22 000 and FAMI QS certified.