SATT Sayens is a reference in food technology support for companies in their R&D projects from the idea to the industrialization of food products. SAT works with researchers from the University of Burgundy and “L’institut Agro Dijon” in order to propose scientific and technical services. SAT relies on the expertise of 6,500 researchers and 4,000 doctoral students from the 140 public research laboratories of its shareholders in France.

Role in the project

SATT Sayens will be mainly involved in WP6 working on the optimization of the texturized proteins for the production of meat analogs.