A new technology hall for ENSAIA

The school, which trains engineers for the food industry, is inaugurating its new Technology Hall for food and biotechnology, this Wednesday, April 27, 2022.

ENSAIA-Nouvelle-halle (photo University of Lorraine)

Since May 2020, ENSAIA and the services of the University of Lorraine have undertaken renovation and complete overhaul work on the school’s Halle de Technologie. Intended for the training of ENSAIA engineering students, for the Research & Development activities of the laboratories and for the provision of services for partner companies, the Hall covers 14,000 m 2 and has 7 spaces:

  • Micro-dairy : configurable production of cheeses (St Paulin type, Camembert), butter and yogurt, with the use of whole, standardized or pasteurized raw milk.
  • food engineering : an industrial kitchen and a research laboratory for the creation and sustainable design of new interesting food products due to their nutritional and taste qualities.
  • Sensory analysis : a standardized environment for scientifically evaluating and quantifying the sensory qualities of food
  • Process Engineering : a teaching space dedicated to carrying out practical work and experimental projects as part of the Industrial Development specialization at ENSAIA.
  • Bioreactors : a space for training engineering students in the culture of microorganisms in bioreactors, such as, for example, the culture of brewers’ yeasts, and for carrying out industrial services with reactors ranging from 0.2 to 20 liters.
  • Biorefinery : a research space of the Bioprocesses-Biomolecules axis of the Reactions and Process Engineering Laboratory (University of Lorraine-CNRS) dedicated to the microbiological biotransformation of biomass from agro-resources. The work carried out there concerns the study and control, in bioreactors, of microbial cultures for the production of biomolecules of interest: antibiotics, antifungals, enzymes, biohydrogen, etc.
  • Biomolecules Engineering Laboratory : a space complementary to the analysis rooms, the laboratory which brings together the scientific equipment dedicated to the physico-chemical characterization of food.

Funded to the tune of 3 million euros by the University of Lorraine, the Halle will be officially inaugurated by Pierre Mutzenhardt, President of the University and Guido Rychen, Director of ENSAIA: Wednesday April 27, 2022 at 2 p.m. ENSAIA – H3 2 avenue de la Forêt de Haye – Vandoeuvre-lès Nancy

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