Introduction
An industrial visit to the Danone Global Research and Innovation Centre was arranged as a part of practical learning experience by the faculty at AgroParisTech. The visit was essential to help understand how a food company on a multinational level operates on a daily basis. Prior to the visit, the students had to undergo a digital security briefing which was followed by an in-depth questionnaire to explain the various rules and regulations of the research centre. The visit consisted of a short overview of the company’s history, the day-to-day operations of the branch, and brief overview of the various research laboratories. A comprehensive explanation of the production process at the on-site pilot plant was also included. Moreover, during the visit, a hands-on product tasting and evaluation presentation was conducted to demonstrate how products are tested on a larger scale.

About Danone
Danone is a French multinational food-products corporation based in Paris. It was founded in 1919 in Barcelona, Spain, and is recognized as the 4th largest dairy processing company globally. Danone is mainly active in three business segments: fresh dairy and plant-based products, bottled water and specialised nutrition. In 2025, these segments recorded 48%, 18% and 34% of total sales respectively. The specific research centre that was visited was the Daniel Carasso International Research and Development Centre, which is located in Palaiseau. Danone describes the centre to be focusing on areas such as microbiology, gut physiology, nutrition and the development of dairy and other food products.

The Visit
Consumer Centric and Immersive Experience
The research centre is designed in a way which emphasises a consumer centric production. More specifically, it has a dedicated modular consumer space and simulation rooms to test hunger levels in order to get more accurate results from the tastings it hosts. One of the most significant parts of the visit was the sensory evaluation of three different Danone products. The presentation, headed by a Danone employee, aimed to let us, as the consumers, discover how Danone puts the consumer at the centre of the product. Mainly through innovation in order to meet their expectations and needs related to health benefits. The presentation consisted of a sensory evaluation of the new yogurts/yogurt beverage. It was mainly focused on describing the yogurt on the basis of its colour, acidity, taste and texture. The evaluation of these parameters included testing the product with specific guidelines as well. These practices help the researchers follow Danone’s 11-step consumer benefit platform framework. The 11-step framework consists of the following: everyday nutrition and hydration, children’s growth, immunity and allergy, gut health, energy and physical performance, mental well-being and brain health, recovery, great user experience, trust, access and value for all, and planet positive initiatives.

Life Sciences and Advanced Technology Laboratories
The research centre incorporates two laboratories focused on blending life sciences with advanced technology to carry out gut health, microbiology, fermentation and nutrition research. This research also extends towards patients and health related applications, indicating Danone’s approach towards manufacturing products which are intended to support nutritional needs and health.
Pilot Plant and Product Manufacturing
This Danone facility also contains a medium sized pilot plant which aids in product and process development. The plant has a production capacity of 5000 Units of 125-gram containers, and is mainly used to manufacture products for various market tests conducted by Danone. The plant is a vital part of the centre because of its close proximity to the laboratories which helps the researchers to perfect the production process while developing the product. The production is automated but with a few essential manual aspects which provide flexibility when testing new formulations.
AI Integration
The visit also highlighted the growing use of Artificial Intelligence in the food industry. Danone specifically talked about the use of AI in predicting the structure of proteins, which has a potential in supporting researchers to develop functional foods faster.
Sustainability
Danone has been increasingly focusing on sustainability. Through its various initiatives, the company has tried to reduce its environmental impact. Specifically, recycling water to reduce overall water consumption and contribute to more sustainable production systems.

Conclusion
Overall, the visit offered an insightful view into the daily operations of a bigger company within the food industry. It was particularly exciting for the new cohort, who had the opportunity to see how Danone’s different approaches to developing new products can streamline and simplify the overall product design and development process.