The Agri-food and Bioprocesses College brings together teacher-researchers, engineers and technicians who contribute to teaching, research and expertise in the fields of agri-food and bioprocesses.
Issues, challenges and positioning
Companies in the food sector operate in a highly competitive environment with changing consumer expectations, which calls for continuous improvement in industrial performance and a culture of innovation.
The aim of the Agri-Food and Bioprocesses college is therefore to meet the expectations of these companies in the context of changing food and energy consumption patterns, by studying food processes and biotechnologies that can be used to obtain products that are beneficial to health and/or the environment.
Skills and teams
The competencies of the Agrifood and Bioprocesses College are divided into two main areas:
Agri-food brings together 11 teacher-researchers and design engineers, focusing on knowledge of food, process engineering and food science and technology, formulation and sensory analysis, microbiology, hygiene and food quality and safety.
The bioprocesses department employs 6 teacher-researchers, design engineers and technicians in the fields of anaerobic digestion, nanotechnology and agrochemistry.
Agri-food skills
- Dr BUCHE François: Food science and technology
- Dr CHARBEL Farès: Applied physics
- Dr ROBERT Nathalie: Applied statistics
- Dr JOUQUAND Céline: Formulation and sensory analysis
- Dr LAGUERRE Jean-Claude: Process engineering
- Dr LAKHAL Lyes: Chemometrics
- Dr NESTORA Sofia: Microbiology and food hygiene
- Dr REGNAULT Stéphanie: Processes and Nutrition
- Ing. DRUON Cyril: Process engineering
- Ing. HARDY Vincent: Quality management and control
- Ing. DE LUCA François-Xavier: Sanitary Quality and Safety
Bioprocess skills
- Dr ANDRE Laura: Methanization
- Dr RIBEIRO Thierry: Methanization
- Dr ACHA Victor: Nanotechnologies
- LESTRADET Pascale: Chemistry
- ADAM Adeline: Chemistry
College skills
- Food product formulation / prototyping
- Process engineering
- Sensory analysis
- Physico-chemical characterization of food products
- Detection / enumeration of micro-organisms
- Determination of product shelf life
- Hygiene training and support in obtaining certifications (HACCP, IFS, BRC, ISO 22000, ISO 9001...)
- Training in the scientific approach to R&D (experimental design)
- Digital methods and tools applied to the food industry
- Optimization of energy production from biomass (methanization)
Missions
The College's missions are part of a training-research-innovation continuum focused on a strategic area of activity for the school: agrifood and non-food bioprocesses.
The college works on the following themes:
- Food product development and innovation
- QHSE Management
- Product safety management
- Production management and industrial performance
- Logistics and Supply Chain Management
- Food marketing
In association with the Transformations and Agroressources research unit.
2 teams :
- Food Processing and Health Effects Team (PETALES)
- Valorisation des Agro-ressources en Molécules et Matériaux INnovants (VAM2IN) team
Research, consulting and training activities for a wide range of economic players.
Tools
- Process engineering platform: freeze-drying, zeodration, atomization, microwave treatment, concentration by evaporation, ultrafiltration.
- Bread-making laboratory: kneading machine, pushing chamber, rolling mill, deck oven.
- Physico-chemical characterization laboratory: rheometer, texturometer, colorimeter, Awmeter.
- Culinary practices platform: collective kitchen equipment.
- Microbiology platform: microbiological safety station, anaerobic chamber, cytometry, epifluorescence microscope, qPCR
- Analytical chemistry platform: spectrophotometry, HPLC, GC-MS, flame photometer, electrophoresis
- Sensory analysis platform: individualized booths
They trust us
Agrosphères - CTCPA - Lactalis - Roquette - Atelier Hermes Boisson - Lesaffre - GRTGaz - SIAAP-SYCTOM - Sources - John Cockerill - Fleury-Michon - Bonduelle - Pasquier - Danone - Nestlé - MHCS - Mondelez