The Agro-Industrial Technologies (TAI) team, part of the TIMR laboratory (Transformations Intégrées de la Matière Renouvelable) at Université de Technologie de Compiègne – UTC (France), develops innovative and sustainable technologies for the valorization of biomass and the production of functional food ingredients.
Our research focuses on process intensification and advanced processing technologies for extraction, separation and stabilization of bio-based compounds.
The team has strong expertise in plant-based ingredient extraction, membrane separation, fermentation processes and food preservation technologies.
We develop and apply emerging technologies such as Pulsed Electric Fields, ultrasound, microwave processing, high-voltage electrical discharges and supercritical fluids to improve extraction efficiency, functionality of ingredients and sustainability of food processing.
Our work supports the development of plant-based ingredients, alternative proteins and sustainable food systems.
Biomass, Plant-based proteins; Insects; micro algae; Process intensification; Biomass valorization; Sustainable food processing; Extraction technologies; Membrane separation; Fermentation; Pulsed Electric Fields; Ultrasound; Microwave processing; Supercritical fluids; Agri-food side streams.
The TAI team is looking to join PRIMA 2025 consortia, particularly related to:
Topic 1.3.1 – Transforming Mediterranean Food Systems: Empowering Consumers for Sustainable Diets
Topic 2.3.1 – Towards a Plant-Based Alternative Protein Products Transition in the Mediterranean Region
We aim to contribute as a technology partner for:
– extraction and fractionation of plant proteins and bioactive compounds
– development of innovative and intensified processing technologies
– valorization of Mediterranean biomass and agri-food by-products
– development of fermentation-based approaches for improving plant-based ingredients.
We welcome collaborations with research institutes, universities, SMEs, food companies and innovation clusters working on sustainable food systems and plant-based foods.
