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Handover within the General Management of ITERG

Handover within ITERG's Senior Management Since July 1, 2025, Jean-David LEAO has been serving as ITERG's Chief Executive Officer. Having been with the Institute for nearly 20 years, he held several strategic positions before supporting...

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Formulated with plant proteins and lipids

Formulation based on plant proteins and lipids: EPICES thesis Analytical methods, processes, and reformulation strategies 06/13/2025 The EPICES thesis project in formulation and physical chemistry aims to bridge the gap between knowledge...

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Crystallization of lipid formulas

✨ Crystallization of lipid formulas ✨ The pilot crystallizer, CRA226 from OMVE, recently received at ITERG, is an essential piece of equipment for the development and optimization of fat crystallization processes. It reproduces...

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OLEODIGIT

✨ Oleodigit: A major breakthrough for the oilseed and protein crop sector! ✨ 2/12/2024 The Actia OLEODIGIT Joint Technology Unit (UMT) has received approval from the Ministry of Agriculture, Food Sovereignty, and Forestry, as well as from the Directorate-General for...

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ITERG's commitment for the next 4 years

On June 7, 2024, 11 contracts of objectives and performance (COP) for industrial technical centers (Réseau CTI) and professional economic development committees (CPDE) were signed for the period 2024-2027. These contracts, which are in line with...

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Accreditation for phthalate analysis

Our Laboratories Accredited for Phthalate Analysis by GC-MS/MS In early 2023, our laboratory acquired a new gas chromatograph coupled with tandem mass spectrometry (GC-MS/MS). This state-of-the-art analysis is generally...

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ECOQUALINA project

ECOQUALINA project: Steering Committee meeting on January 22, 2024 Fabrice BOSQUE, ITERG's Environment & Eco-industries Manager, took part on Monday, January 22, 2024 in the Steering Committee meeting for the ECOQUALINA project (ECOconception des produits sous signe de QUALIté de...

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Sensory Analysis and Formulation Solutions

ITERG is expanding its offering in the field of Vegetable Proteins: Sensory Analysis and Formulation Solutions Vegetable proteins are an asset for the food industry, thanks to the many advantages they offer in terms of nutrition and...

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