Food Process Engineering:
A Unit of Charles Viollette Research Institute
ISA Lille’s food process research takes place in our very own food pilot plant. Students get a hands-on look at food process engineering while learning important standards of research and development techniques.
Plant extracts are widely used in the food, pharmaceutical and cosmetics industries. By-products from agro-food industry contain still a broad range of bioactive compounds such as lipids, phytochemicals, pharmaceutics, flavors, fragrances and pigments which can be valorized by selective extraction. Extraction techniques have been widely investigated to obtain such valuable natural compounds from plants for commercialization. The last few years have seen an increasing demand for new extraction techniques with shortened extraction time, reduced organic solvent consumption, and increased pollution prevention.
Since 2013, ISA Lille’s Food Science department has undertaken research activities in engineering processes to provide solutions in regard to the valuation of food-industry by-products using new eco-processes for selective recovery of high valued molecules which can be used as natural additives in food industry, cosmetics and pharmaceuticals.
