Prof. Dominique Champion
Team PCAV (Food and wine physical-chemistry). UMR PAM AgroSup Dijon – Burgundy university (Dijon, France)
33 3 80 77 40 55
My main interest is about the mobility of water and reactants in food products because this parameter may contribute to their loss of sensorial quality. My research topics are focused specifically when the amount of water is at low level for dry or intermediate moisture food in which a small change in its amount due to sorption or desorption induces textural modifications.