News

True to form, the laboratory’s researchers, faculty members, and doctoral students were on hand from October 2 to 4 at the Dobrée Museum for the 2026 edition of the Fête de la Science.

A particularly large crowd turned out this year to observe, learn, and talk with scientists on the theme of “Scientific Flavors.” Through hands-on workshops, participants of all ages were able to discover and understand phenomena related to:
– Food rheology
– Infrared spectroscopy for food quality analysis
– Food packaging materials
– pH measurement using cabbage leaves
– Microscopic visualization of certain foods

This highlight of the event—a time for connecting and sharing with schoolchildren and the general public—is a special opportunity to share knowledge, discuss current research, and understand the world around us through science, using fun games and hands-on experiments.

The IMN promotes the dissemination of knowledge about current research to as wide an audience as possible: fostering the exchange of knowledge between scientists and the public, and encouraging young people to pursue careers in research and to come to the laboratory for an introductory internship.

A big thank you to all IMN members for their dedication, especially Sandrine Perruchas, a CNRS researcher, and Jérémy Barbé, an associate professor at the University of Nantes!