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    Booking.com renews commitment to Tourcoing

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    Adrianor: high-tech expertise for the food sector

    14 Aug 2014 | A region on the move, Health Nutrition

    The Adrianor food center—the only one of its kind north of Paris—uses its expertise to help agrifood companies create and improve their products. In response to increasing demand from business, the center now plans to double in size.

    Essential expertise for the food industry

    With consumers becoming ever more demanding and food scandals ever more frequent—and attracting ever more media attention, impeccable product quality is a must for today’s agrifood companies. Which is why they rely on Adrianor—the only food center of its kind north of Paris, and a critical source of industry expertise in Lille Region.
    Adrianor has all of the equipment needed to run a production process end to end and perform the tests required for regulatory compliance. Since its founding in the Artoipole business park in 1989, Adrianor has helped 551 companies develop or improve over 700 recipes.

    €4.7 million expansion will include new pilot plant

    In response to growing demand from agribusiness, Adrianor is doubling its footprint with a €4.7 million, 900-sq m addition that will include a new pilot plant. The aim: optimize pre-production runs of food products in a safe environment with trained personnel, regulatory expertise, cutting-edge technology and more.

    Committed to education and training

    Since 1994, Adrianor has maintained a partnership with Artois University. The only one of its kind in France, the relationship allows the Center to host all masters-level food technology courses and lab work, and provide lab space where two professors can conduct research. Over 200 students and nearly 9,000 interns have trained at Adrianor, and the extended facility will strengthen Artois University’s masters program in advanced food technology. Providing lab space to researchers will also broaden Andrianor’s existing expertise by spurring basic research on formulation engineering and food spoilage.

     

    Source: La Gazette Nord-Pas de Calais

     

     

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