Food safety is a major challenge for industries, whose main concern is to protect consumers by guaranteeing quality products. For this, industries aim to develop preventive approaches for controlling food contamination during manufacturing. Indeed, to guarantee good hygiene, the actors of the food industry must apply the best techniques for cleaning and disinfection of premises and work equipment, to respect the storage temperature in order to avoid the proliferation of germs. In addition, it is necessary to carry out controls to ensure the safety and suitability of food. Indeed, all these measures are essential to ensure good food safety.

Agro-food processing consumes significant amounts of energy, often derived from non-renewable sources, and generates unrecovered heat, leading to energy losses. The intensive use of water for washing and cooling can deplete local resources, while wastewater must be treated to prevent environmental impacts. Packaging waste and by-products present challenges for sustainable management. Additionally, fossil fuels contribute to greenhouse gas emissions, and unsustainable exploitation of certain raw materials leads to deforestation and ecosystem degradation. To address these challenges, the focus will be on energy optimization, heat recovery, and improving water efficiency in processes. Furthermore, sustainable alternatives for packaging and responsible sourcing practices for raw materials will be explored.

Various innovative techniques are used to process and preserve food while maintaining its nutritional and organoleptic qualities. Low-temperature, long-duration heating or the use of high pressures can inactivate microorganisms without altering texture or nutrients. Methods such as intense electric fields or low-temperature dehydration better preserve the flavors and nutrients of foods. Other approaches, such as incorporating natural ingredients or using membranes, enhance preservation without chemicals or excessive heat. These solutions aim to combine food safety, sustainability, and quality.

Packaging plays a critical role in the agro-food industry by ensuring product safety, freshness, and minimizing losses throughout the supply chain. The goal is to design packaging that effectively protects food from contamination and extends shelf life, thereby reducing waste. Emphasis is placed on developing eco-friendly solutions using recyclable, biodegradable, or compostable materials to reduce plastic waste. Packaging must prevent harmful substance migration into food and meet safety standards. New materials, such as bioplastics and edible films, are being explored to combine sustainability with preservation. Finally, such packaging must withstand physical and thermal constraints while minimizing resource consumption.

The design of facilities, processes, and products focuses on developing efficient, sustainable industrial systems tailored to market needs while adhering to strict quality and safety standards. The goal is to create more efficient agro-food processes that reduce energy and water consumption, maximize product quality, and minimize losses. Facilities must be environmentally friendly, incorporating technologies that limit carbon footprints and recover residual heat. The integration of automated and intelligent systems improves performance, reduces errors, and enhances productivity. Processes must comply with strict food safety standards while offering technical solutions that optimize costs and resources. Finally, the valorization of by-products contributes to a circular economy.

The analysis of food microstructure helps better understand its behavior during processing and its impact on sensory properties. Adapting industrial processes to control this microstructure improves texture, appearance, and stability. Studying ingredient interactions optimizes nutritional and functional product qualities. By mastering microstructure, it is possible to design foods with specific properties, such as water retention or thermal stability. These techniques also enable the creation of healthier, customized products that meet consumer needs.

Analyzing and optimizing unit operations in food processes aim to improve their efficiency and performance. Mathematical and numerical models are developed to simulate and optimize these processes by adjusting critical parameters such as temperature and pressure. Integrating innovative technologies, such as artificial intelligence and automation, enhances the precision and efficiency of operations. Solutions are designed to reduce energy, water, and raw material consumption, contributing to industry sustainability. Finally, experimental validations ensure the applicability of these optimizations under real conditions.

Developing sustainable food processing techniques aims to minimize the use of non-renewable resources and reduce environmental impact. This includes promoting ecological preservation methods using natural ingredients and exploring innovations in sustainable packaging. By optimizing the agro-food value chain and assessing environmental impacts, this initiative seeks to reduce food losses and raise awareness in the industry about sustainable practices. Furthermore, collaboration with various stakeholders facilitates the adoption of sustainable solutions and the integration of advanced technologies to enhance process efficiency.