Food–Chem–Bio industry processes
Diversification of raw materials, resource and energy savings, product life-cycle management, innovation and technological mastery... these are just some of the challenges at the heart of chemical, biological and agri-food processes. Thanks to new process optimization tools and methods, you can design and develop high-performance products that respect the environment and consumer health.
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- Green chemistry: principles, regulations and assessment tools
- Synthesis routes and alternative solvents
- Process intensification and sustainable analysis methods
- Sustainable energy and biofuels
- Sustainable management of waste and pollutants
- Plant-based chemistry and bio-based products
- [Archives] Green chemistry
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- Process industrialization and the factory of the future
- Thermodynamics and chemical kinetics
- Material transfer in process engineering
- Unit operations: agitation and mixing
- Catalysis and catalytic processes
- Electrochemistry
- Chemical reactors
- Continuous flow chemistry
- Unit operations: gas-liquid separation
- Unit operations: fluid/fluid and fluid/solid extractions
- Unit operations: membrane separation techniques
- Unit operations: phase separation, settling and filtration
- Unit operations: evaporation and drying
- Unit operations: liquid separation and solids screeming and handling
- Unit operations: gas treatment
- Modeling in chemical engineering
- Innovation in chemical engineering
- Chemical engineering and sustainable chemistry
- Basic industrial processes in chemistry and petrochemistry
- Manufacturing of major industrial products in chemistry and petrochemistry
- [Archives] Unit operations. Chemical reaction engineering
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- Formulation: concepts and methodological tools
- Formulation: processes and product characterization
- Formulation development
- Cosmetics: formulation processes
- Cosmetics: ingredients
- Cosmetics products
- Paints and colorants
- [Archives] Formulation
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- Concepts, equipment and biosafety
- Biotech for healthcare
- Industrial biotech for chemistry and energy
- Biotech for the environment
- Biotech for agricultural and food systems
- Marine resources and blue biotechnologies
- Analysis, biosensors and omics technologies
- [Archives] Bioprocesses and bioproductions
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- Industrial food engineering
- Food biochemistry, analysis and human nutrition
- Food processing: risks and safety
- Food processing: quality, traceability and environment
- Materials for food contact
- Unit operations and manufacturing processes for food products
- Food product manufacturing processes
- Biochemical and chemical processes in the food industry
- Food additives and adjuvants
- Production chain: plant-based products
- Production sector: dairy products
- Production chain: animal products
- [Archives] Food industry
Why choose Techniques de l’Ingénieur?
- Reinforced by self-training quizzes
- Includes: Practical Paths
- Written and reviewed by experts
- Continuously updated
- Compatible on all devices
- Addtional services included within each offer
