TASTEL(+) software has a one-year warranty following the acquisition of the license, after one year, a maintenance contract corresponding to the price of 10% of the licenses is offered – These services allow:
. A guarantee of non-defects and correction, if necessary
. Free phone/internet support
. Free updates of new versions, in case of edition of these new versions (every 15 to 24 months approximately)
. Developments of software extensions and improvements within this framework, subject to generalization, and after agreement between the two parties.

The Tastelweb solution integrates these different services through its subscription.

ABT Informatique can also perform services associated with sensory analysis, formulation, and the various software marketed; it is thus possible:

. To perform statistical processing starting from an Excel© file, as part of sensory studies or possibly to test the use of Tastel before a possible acquisition

. To develop interfaces between the different systems sold, for example to integrate formulation data from central systems or from Excel type files

. To create document entry questionnaires usable by PDM or likely to allow data entry via the website ofHamilton Grant(*.sft and *.con type files)

. Advise and assist in setting up sensory structures.

The company ABT Informatique intervenes through its director Bertrand Thuillier in a certain number of university training courses concerning sensory analysis and formulation within:

. Polytech Lille as an Associate Professor in university modules with an Engineering focus in the fourth year (IAAL4), and in the fifth year (IAAL5) in the form of courses, practical work and new product development projects. Company projects are also monitored, for example, for questions of product innovation or product development for humanitarian emergencies. Lessons are also provided for university training for professional purposes through Professional Licenses (Qualimapa) or lessons as part of the classic course of the University of Lille 1 in Master 2. These lessons are mostly in a background of food products.

. EBI (School of Industrial Biology), Bertrand Thuillier is in charge of teaching in the form of courses and practical work on sensory analysis within this school as part of the Sensory Quality module. These lessons are developed in collaboration with Anne-Marie Pensé, and are mainly intended for the Cosmetics sector.

. Other interventions are also carried out as part of the final year courses for obtaining the Oenology Diploma from the University of Reims (URCA).

. Also can be mentioned, more punctual interventions within the universities of St. Jérôme of Aix-Marseille, Toulouse or even SUPAGRO of Dijon.