HUMAN BEINGS AT THE HEART OF OUR ACTIVITY
SENES is above everything a human adventure
Each member of the team is associated with the different strategies of the company. We act collectively to support & train professionals. We are using these field experiments as a source of important information that allow us to innovate, develop and distribute adapted products responding to your consumers’ specific nutritional needs (macro & micro).
SENES accompanies daily
Cooks, production managers, restoration engineers, dieticians, industrialists and students with the aim to bring their project forward and to implement it while adapting to the daily constraints.
SENES is committed to offering you a high-quality service with a monitoring mission with the project manager.
SENES adapts to the evolution of production and texturing techniques. That is why SENES works very closely with a committee of experts such as:
- Physical chemists specialized in biology and molecular gastronomy
- Process engineers
- Product development researchers
The environment, a concern for everyone…
At our level, we reduce long distance travels to a minimum. This is the reason why our stakeholders occupy a limited sector. Long trips are made by train
EXPECTATIONS OF RESIDENTS IN EHPAD IN TERMS OF NUTRITION?
Expectations of residents… they want the food to give them pleasure. For them, it is the only time they have fun. They are bored all day. By definition, something that suits them (what they wish to eat according to their taste memory). The taste memory is something one acquires up to approximately thirteen years old, and, after this age, we still learn new things which are however superficial and will disappear over time (Proust's madeleine). The more the residents consume traditional dishes (Beef Bourguignon), the more they find this pleasure of food return to them. Residents want a stew, a potato pie or a glass of orange juice. There is a need to strengthen the daily intake during breakfast (30% of daily intake): soup, bread, dry sausage, cheese, pâté (rural and urban population). The tradition of bread, butter and coffee at breakfast was not a reality at the time (1930-1950), it is a slightly posh Paris tradition.
Geriatrician doctor at the Clermont Ferrand CHU (63)
LE NEO CONSTRUCTIVISME : LA CUISINE MOLECULAIRE EN FAIT-ELLE PARTIE.
Le "néo constructivisme" n'est sans doute qu'un gros mot un peu creux de journalistes journaleux en mal de néologismes obscurs. "Cuisine moléculaire" ne suffit sans doute pas, alors il faut introduire d'autres appellations ("constructivisme/déconstructivisme culinaire", "nouvelle cuisine moderne", "cuisine techno émotionnelle", "cuisine d'avant-garde", etc.).
Researcher at the CNRS (75)
“The dishes presentation is beautiful!”
“The taste and the texture of the dishes are very pleasant!”
“Better to have that than vegetable purée…”
86 years old (resident in E.H.P.A.D)
“I liked it a lot!”
“I really enjoyed the colours I had in my plate…”
91 years old (resident in E.H.P.A.D)
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