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Process Systems Enterprise, the Advanced Process Modelling company, released version 1.3 of the gPROMS FormulatedProducts. This a model-based digitalisation platform for the integrated digital design of robust formulated products and their manufacturing processes as well as digital operation of these processes. This release introduces an innovative model package developed specifically for the food industry. The package was created by the Centre of Excellence (foodcoe.com) for Food Product and Process Modelling, in close collaboration with NIZO, one of the world’s leading food & nutrition contract research organisations, with a 35+ year track record in successful modelling food process-product interactions for a broad range of customers.
Sherwin Safavi Nic, Process Technologist – Modelling and Simulations at Danone commented: "The Centre of Excellence for Food Product and Process Modelling brings together the unique knowledge of industrial partners, the long-term expertise from NIZO and the advanced digitalisation platform and expertise from PSE allowing the industry to accelerate sustainable process development, optimize processes and reduce time to market for new products."
The CoE also provides targeted experimentation on lab, pilot and semi-industrial scale to support model development and validation. Combining mechanistic modelling and targeted experimentation this CoE brings to the food industry: significant improvements in food products quality, increased efficiency and more reliable manufacturing processes and reduced costs while ensuring food safety.
"We are excited to see PSE’s increasing capability to support digitalisation of R&D, engineering and commercial manufacture to be extended to the broad food industry", says Sean Bermingham, head of PSE Formulated Products.
Built on PSE’s state-of-the art gPROMS modelling platform, gPROMS FormulatedProducts provides advanced capabilities to the food industry to enable model-based design and optimisation of process operations such as heat treatment, membrane separation, falling film evaporation, lyophilisation, crystallisation and spray drying. With targeted experimentation and expertise from the CoE, the Food Manufacture library helps companies to reduce time to market, minimise investment risks, reduce production costs and improve product quality and functionality.
"NIZO’s strong and long-term modelling capabilities integrated in the gPROMS platform and the combined expertise of PSE and NIZO will not only enable the food industry to optimise existing processes, but will also provide the expertise and tools required to drive innovation and achieve sustainability goals in food manufacturing," says Hans van den Hombergh, CCO at NIZO.