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What is a "cookie"?

A "cookie" is a piece of information, usually small and identified by a name, which may be sent to your browser by a website you are visiting. Your web browser will store it for a period of time, and send it back to the web server each time you log on again.

Different types of cookies are placed on the sites:

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The different types of cookies used on this site

Cookies strictly necessary for the site to function

These cookies allow the main services of the site to function optimally. You can technically block them using your browser settings but your experience on the site may be degraded.

Furthermore, you have the possibility of opposing the use of audience measurement tracers strictly necessary for the functioning and current administration of the website in the cookie management window accessible via the link located in the footer of the site.

Technical cookies

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CAS and PHP session cookies

Login credentials, session security

Session

Tarteaucitron

Saving your cookie consent choices

12 months

Audience measurement cookies (AT Internet)

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Shelf life

atid

Trace the visitor's route in order to establish visit statistics.

13 months

atuserid

Store the anonymous ID of the visitor who starts the first time he visits the site

13 months

atidvisitor

Identify the numbers (unique identifiers of a site) seen by the visitor and store the visitor's identifiers.

13 months

About the AT Internet audience measurement tool :

AT Internet's audience measurement tool Analytics is deployed on this site in order to obtain information on visitors' navigation and to improve its use.

The French data protection authority (CNIL) has granted an exemption to AT Internet's Web Analytics cookie. This tool is thus exempt from the collection of the Internet user's consent with regard to the deposit of analytics cookies. However, you can refuse the deposit of these cookies via the cookie management panel.

Good to know:

  • The data collected are not cross-checked with other processing operations
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  • The cookie does not allow the user's navigation on other sites to be tracked.

Third party cookies to improve the interactivity of the site

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These third parties will collect and use your browsing data for their own purposes.

How to accept or reject cookies

When you start browsing an eZpublish site, the appearance of the "cookies" banner allows you to accept or refuse all the cookies we use. This banner will be displayed as long as you have not made a choice, even if you are browsing on another page of the site.

You can change your choices at any time by clicking on the "Cookie Management" link.

You can manage these cookies in your browser. Here are the procedures to follow: Firefox; Chrome; Explorer; Safari; Opera

For more information about the cookies we use, you can contact INRAE's Data Protection Officer by email at cil-dpo@inrae.fr or by post at :

INRAE

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Last update: May 2021

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News

Post-doc

Post-doctoral offer

Open for 2 years, starting in January 2023. Localization: Secalim, Joint Unit INRAE-Oniris, Nantes, France
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Boris Recruitment

A new recruit at SECALIM

Boris Misery has been recruited as an assistant professor at Oniris, in Microbial Ecology
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pH and spoilage

Measuring pH to monitor bacterial spoilage

A Bayesian pH modeling approach was used to describe and simulate the pH evolution of fresh meat products
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MRA book

FUTURE ISSUE: Microbiological Risk Assessment of the Food Processing and Distribution Chain

A book coordinated by Jeanne-Marie Membré on microbiological risk assessment
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Health risks and environmental impact

In the era of climate change: reducing health risks while minimizing environmental impact

A detailed analysis of studies integrating life cycle analysis and risk assessment in different areas
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VICTOR

VICTOR Short meat supplyc-chain [CASDAR project]

Construction of tools to help farmers in short circuits to control the various aspects of the quality of their meat and meat products, in response to...
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NEWLINK

NEWLINK: A new link in the cold chain between collective catering and food aid associations [BETTER exploratory Project]

Fight against food waste and contribute to food aid
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HP preservation & Biopreservation

Combination of High Pressure and Biopreservation, a possible alternative to the addition of nitrites

The stabilization of nitrite-reduced ham dices depends on the composition of the initial microbiota
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Surveillance environnements IAA

Monitoring of production environments in food companies

First survey within French agri-food industries
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DURQUAL

DURQUAL :Farmers & Consumers, co-actors in the construction of the QUALITY and DURABILITY of lentils [Exploratory SYALSA project]

A project coordinated by Marie Thiollet-Scholtus from UMR INRAE 1132 LAE and co-coordinated by Jeanne-Marie Membré from UMR SECALIM
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