BBM Magazine Issue-Sayı: 59 December - Aralık 2022

64 BBM / DECEMBER 2022 • ARALIK 2022 na ve endüstriyel deneylere ayrılmıştır. Şirketin çalışanları aynı zamanda Avrupa’nın en büyük biyo-dökümhanesi de dahil olmak üzere yeni ve son teknoloji Ar-Ge tesislerinden faydalanacak. Lesaffre Baş Ar-Ge Sorumlusu Christine M’Rini Puel Kampüs hakkındaki değerlendirmesinde şunları söylüyor: “Fermantasyon, Lesaffre’ın son 170 yıldır endüstriyel olarak ustalaştığı mikroorganizmalar tarafından başlatılan kendili- ğinden bir süreçtir. Lesaffre Kampüs, bu uzmanlığı ilerlet- mek amacıyla inovasyona odaklanmıştır. Barındırdığı tesis- ler, gıda ve hayvan yemi sektörleri ile sağlık, çevre koruma, enerji üretimi ve endüstriyel biyoteknolojiler için araştırma- larımızı hızlandırmamızı sağlayacak. Ar-Ge yaklaşımımız, ta- rihsel bilgi ve özellikle ilgili ve tutkulu ekiplerin uzmanlığı ile desteklenen bu yeni ortaya çıkan en son teknolojilere da- yanmaktadır. Bu Kampüs aracılığıyla, Ar-Ge ekipleri içinde ve diğer iş kollarıyla yaratılan sinerji, günlük bazda paylaşım ve çevikliği artıracak ve bu yeniliğe katkıda bulunacak.” tions. Indeed, 60% of the Campus’s surface area is dedicated to research laboratories and industrial pilots. The company’s employees will also benefit from new cutting-edge R&D facili- ties, including the largest biofoundry in Europe. “Fermentation is a spontaneous process initiated by micro- organisms that Lesaffre has mastered industrially for the past 170 years. To further this expertise, the Lesaffre Campus is fo- cused on innovation. The facilities it hosts will allow us to step up our research for the sectors of food and animal feed and also for health, environmental protection, energy production and industrial biotechnologies. Our R&D approach is based on these emerging state-of-the-art technologies supported by historical knowledge and especially by the expertise of en- gaged and passionate teams. The synergies created through this Campus, within the R&D teams and with the other busi- ness lines, will increase sharing and agility on a daily basis and will contribute to this innovation”, affirms Christine M’Rini Puel, Chief R&D Officer for Lesaffre. The Lesaffre Group’s Research & Development Department is organised to extend from fundamental research through to the release of new products. It has 600 employees, who are spread out across platforms for excellence in scientific re- search and 62 applied science centres distributed all over the world. Because these employees are all proponents of open research, over a third of the research projects undertaken are carried out with partners, universities, and promising start-ups. Lesaffre is currently working with more than 60 research part- ners. In terms of resources, a large share of the Group’s invest- ments goes to R&D activities: the R&D budget has significantly increased in the last 10 years. In coming years, Lesaffre intends to increase its R&D budget by 10 to 15% annually. Based on the collaborative possibilities offered by the Cam- pus, the Lesaffre R&D Department plans to address worldwide food and environmental challenges by developing innovative solutions in the area of baking, food taste and pleasure, hu- man, animal, and plant care, and industrial biotechnologies. The Campus will enable the Group to further its knowledge relating to bacteria. These ambitions will be facilitated by the increased digitisation of R&D. In keeping with Lesaffre’s mission, every research project un- dertaken by Lesaffre combines innovation and positive impact on the use and preservation of the planet’s resources. One ex- ample is R&D work on alternative research to fossil fuels. By using cutting-edge technologies and facilities such as the biofoundry, the R&D Department ensures all the activities, from the selection of promising microorganisms in laboratories to the control of their production and the confirmation of their benefits. Thanks to 170 years of expertise in the area of mi- croorganisms, the Lesaffre R&D Department has the ability to ARTICLE • MAKALE