Services
The Company offers the following services:
- Monitoring and disposal of batches rejected by QC
- Development and validation of analysis methods for the Measurement of Greenhouse Gases (GHG’s) with the purpose of evaluating both the environmental impact and the generation of carbon credits.
- Evaluation of waste generated by cleaning mixing tanks
- Water treatment of Reactor washing
- Assembly of specific modules for the treatment of toxic waste, prior to disposal in common treatment pipelines
- Comparison of waste treatment processes with greenhouse gas emissions, for carbon credit purposes
Industry 4.0 / Sustainability
Industry 4.0 is based on production with maximum efficiency, that is, with maximum efficiency addressing other productive factors in addition to reducing the cost of products that aim at maximum profitability. Parameters such as a renewable energy source, less impact on environmental resources and employees’ health now have as much weight as profits; thus, two requirements in which the company will act to:
- Recover of waste as by-products of other processes; and
- Obtain quality data to support decision making based on quantitative information
Food Industry
Food industry is constantly improving their processing and production with caution in environmental impact. There are many areas where there is a need for more improvements. The idea is driven by society, nature via climate change, profit, management where smart decisions are needed. There are views from different interdisciplinary and interprofessional leaders and professionals, where different aspects need to be considered. Industry 4.0 is a way to improve production processes, to increase productivity, to reflect individual demands and short-term management wishes.
Trainings
The company provides several training sessions to its clients and partners in different subjects related to food safety.
GMP
GMP (Good Manufacturing Practices) are the practices required in order to conform to the guidelines recommended by agencies that control the authorization and licensing of the manufacture and sale of food and beverages, cosmetics, pharmaceutical products, dietary supplements, and medical devices.
HACCP (Hazards analysis and critical control points) is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
The objective of validating an analytical method is to demonstrate that it is suitable for its intended
purpose. During validation, the characteristics applicable to the identification, impurities, assay
procedures, controls, the frequency of use by different analysts in different labs, and applicable equipment use are included
