Lab'InSight Fermentation dans l'industrie alimentaire : maîtriser le vivant pour optimiser votre production, organisé par le Réseau LIEU le 29.10.2015 Une présentation de Bernard Genot

1. BERNARD GENOT
R&D Manager
PURATOS
29/10/2015
INDUSTRIAL WITNESS

2. Puratos, reliable partners in innovation

3. Solutions to
optimize costs
Ingredients
specialist:
bakery
patisserie
chocolate
Family-owned
Focused on
nutrition and
health
Global
technologies
Local applications
Consumer
inspired
innovations

4. Facts & Figures
Products and services available in more than countries
Subsidiaries in countries
production units in countries
employees in the world
of revenue invested in research and development
Innovation Centers worldwide
More than researchers and application specialists
100
69
43
6.500
2.5%
53
400 350
55

5. 3 dimensions in R&D in Puratos
SBU’s
R&D
Country
R&D
GRS Lab
400
Consumer trends,
Customers & partners
Great Innovation!
Suppliers
Universities

6. Andenne: Competence Center for
Fermentation
ENZYMES ---- SOURDOUGH

7. Enzymes production scheme
Powder
Packaging
Fermentation
Standardization
Micro-Filtration
Granulator
Ultra - FiltrationLiquid
Packaging
Micro-Organism
Chromatography

8. Enzyme discovery

9. TRANSCRIPTION
Active
Enzyme
TRANSLATION
mRNA
Enzyme
polypeptide
chain
SECRETION
CELLULAR
INTEGRITY
RECOMBINATION
Transcriptomics:
Analysis of all genes
Northern BlottingFlow
cytometry
Expression
cassette
Productivity
quantification
Genomics:
Analysis of
strains/mutants
Recombinant strains development &
understanding

10. Fermentation Process development
Optimal Composition
Culture Medium
Definition and
understanding of
fermentation parameters
Macroscopic level:
T°C , pH, pO2, OUR/CPR,
OD…
Microscopic level:
population heterogeneity
Empiric methods:
RM composition
Vs
Strain needs
Use of Metabolic models
Lab scale Pilot scale Industrial scale
Upscalling processus

11. Downstream process definition
Filtration/purification:
MF/UF, Chromatography
Innovative filtration
technologies:
screening & validation
Drying:
Impact of drying on
Enzymes activty
Lab scale Pilot scale
Industrial scale
Upscalling processus

12. Sankt-Vith : Center for Bread Flavour

13. Spray dried
Drum dried
Fermentation
rye, wheat, durum, …
starter cultures
fermentation conditions
Heat Exchanger
Active liquid
35°C 4°C
Heat Exchanger
Deactivated liquid
35°C 80°C

15. Collaboration project
• Discover
• Understand
• Optimize
• Share
– Partners
– Customers