The challenge One of the main challenges in food production is to manage the variability of raw materials to deliver a final product that meets quality specifications. Champagne production is a case in point: the quality of the main substrate, the grape juice, depends...
Find out how our Process Improvement team models the process to rationalize the amount of energy required and stabilize production. Initial situation Clinker, the basis of cement, is produced by calcining limestone around the clock. The resulting energy consumption is...
Customer challenge A key KPI for measuring line performance is TRS (Taux de Rendement Synthétique ) or OEE (Overall Equipment Effectiveness). On the production line studied, the OEE is calculated in real time, but we observe that it fluctuates wildly from one hour to...
Customer challenge Scale-up of processes, i.e. scaling them up to a larger size, always requires careful thought, especially when they are bioprocesses: living beings behave in a very non-linear way. We need to understand the influence of environmental variables to...
