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The technical performances of companies, mastering the quality of production, whether sensorial, nutritional or health, and development of new products require a perfect knowledge of the transformation process.

Through its multidisciplinary skills specific to meat products, the Process Engineering division offers companies a wide range of support to control the quality of their raw materials, optimising their transformational processes, improving their product quality or developing new products.

Its area of operation covers meat and meat products, from animals for slaughter to poultry processing and affects all levels: slaughter, dismemberment and preparation of raw, cooked and dried products.