Prof. Rémy Cachon has worked in the field of biotechnological processes since 1989. He is especially interested in the effects of gases on microorganisms and food quality, and in developing original processes using gases. His main fields of application are: bioreactors modeling, lactic acid fermentation, alcoholic fermentation, production of yeast biomass, lactic starters and probiotics, food quality, and modified atmosphere packaging. Prof. Cachon has managed and participated in several R&D projects (national, international, and industrial). He is also actively involved in the training and supervision of graduate students. Prof. Cachon has co-authored indexed articles, patents, technical papers, and congressional presentations. He is also regularly required as an expert for French and European research agencies.In France, AgroSup Dijon is one of the first public "Grands Établissements" for the training of engineers in the fields of Agronomy and Agro-Food. It is part of the French Ministry of Food, Agriculture and Forestry, and of the Ministry of Higher Education and Research. Philippe Girardon is an engineering graduate from Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l’Alimentation, now part of AgroSup Dijon. He joined Air Liquide (AL) in 1979, as a Food Gases Applications R&D engineer. His early work was in Modified Atmosphere Packaging specializing in gases for sterilization and fermentation. For 39 years he has worked at AL in the Agro-Food domain ensuring Marketing and Development promote gases application technologies to AL Affiliates and customers. He is part of the internal Technical Community Leaders program as an International Fellow. He belongs to the boards of the Professional Equipment Association and life science schools and has published several technical articles. He chaired the Food and CO2 Working Group in the European Industrial Gases Association (EIGA) in charge of watching legislation and elaborating relevant gases safety guidelines and food safety. Prof. Voilley is recognized worldwide for her extensive knowledge of mass transfer in small molecules, such as water or aroma, as a function of complex biological matrix structures, and their relationship with hydration level and processing. She has directed more than 50 PhD dissertations. She co-edited “Flavor: From Food to Behaviors, Wellbeing and Health” (Elsevier, 2016), and Flavour in Food (Elsevier, 2006). Prof. Voilley is Member of the French Academy of Agriculture.

• PrefaceRémy Cachon, Andrée Voilley and Philippe Girardon 1. INTRODUCTION1.1. IntroductionDidier Majou1.2. IntroductionCatherine Simoneau1.3. IntroductionPatrick Leseuer 2. CHEMICAL AND PHYSICAL GASES PROPERTIES, GASES PRODUCTION PROCESS, UNITS2.1 Physicochemical properties of gasElise El Ahmar and Christophe Coquelet2.2 Engineering issues of gas use.Gases production, cylinder filling, supply chain, on-site production, mixed gasesDavid Brian Burgener2.3 Special case of ozone (physicochemical properties, on-site generation technology)Mar Pérez-Calvo2.4 Special case of sulfur dioxideEric Poujol 3. Heat and Mass transfers - Basic Enthalpies calculation and the different thermal transfer modesAndrée Voilley, Eric Ferret and Laurent Bazinet 4. Gases Monitoring, Safety4.1. Food safety management system - HACCP - Risk assessmentPhilippe Girardon4.2. On-line and off-line gas control, leak detectionLaurent Michon 5. RegulationPhilippe Girardon 6. Agriculture6.1. Animal Production6.1.1. Anesthesia of pigs and poultries before slaughterAndrea Spizzica6.1.2. Fish farm oxygenation Enrique Dacal6.2. Vegetal Production6.2.1. CO2 enrichment of greenhousesPhilippe Girardon6.2.2. Controlled atmospheres for fruit storage and ripeningAnthony Keith Thompson6.2.3. Pest controlPeter Meeus6.2.4. Algae culturePhilippe Granvillain, Rayen Filali and Francis Kurz6.2.5. Cryoconservation of seeds and embryosClémence Lesimple 7. Food Processing: All the Food Industry Sectors7.1. Refrigeration7.1.1. Refrigeration process technologiesDidier Coulomb7.1.2. Carbon dioxide in closed loopsChristophe Marvillet7.1.3.  Freezing quality of foodstuffsAlain Le Bail7.1.4 Cryogenic Refrigeration7.1.4.1. Cryogenics for food freezing, chilling and temperature control applicationsPhilippe Girardon7.1.4.2. Particular case of chefs "Cryogenic-Cooking" Elisabeth Rubin7.1.5. Temperature Control During Transport 7.1.5.1. Transport refrigeration Gerald Cavalier7.1.5.2. Application – Temperature control during transportJean-Patrice Quenedey7.2. Modified Atmosphere Packaging and Controlled Atmosphere Packaging7.2.1 Technologies7.2.1.1. GasDominique Ibarra7.2.1.2. MachineryPhilippe Girardon7.2.1.3. PackagingHervé Lonque and Isabelle Séverin7.2.1.4. Active PackagingHidefumi Yoshii I, Hermawan Dwi Ariyanto and Neoh Tze Loon7.2.2. MAPs and Microbial/Biochemical Stabilization of Foodstuffs7.2.2.1. Effect of gases on microorganismsRémy Cachon7.2.2.2. Effect of gases on biochemical stabilizationPhilippe Cayot7.2.2.3. Application of MAPs to perishable foods Dominique Ibarra7.2.2.4 MAPs, risk assessment and quality controlDominique Ibarra7.2.3. Modified Atmosphere Packaging for fruits and vegetablesAnthony Keith Thompson and Phonkrit Maniwara7.3. Gases in EnologyPhilippe Girardon7.4. Gases in breweriesPhilippe Girardon7.5. Liquid Food Stuffs Gas Treatments7.5.1. Liquid food stuffs gases treatmentsPhilippe Girardon7.5.2. Pressurization of liquid foostuffs containersPhillip Kerckx7.5.3. HydrogenationPhilippe Girardon7.6. Propellant gases for aerosol containersPhilippe Girardon7.7. Supercritical CO2 in the food industryMichel Perrut and Vincent Perrut7.8. Biotechnological Processes7.8.1. Culture of cells and microorganismsRémy Cachon, Eric Olmos, Nathalie Guibert and Bruno Ebel7.8.2. Use of gases in cell preservation processesSébastien Dupont and Laurent Beney8. Waste water treatmentJoerg Schwerdt and Markus Meier 9. Sanitation with ozoneBeth Hamil and Mar Pérez-Calvo 10. CO2 blasting/cleaning/pH control in the food industryJan L. Vansant and Ellen Heini 11. Safety application (Fire prevention and extension in refrigerated storage and grain silo)Philippe Girardon 12. MARKET TRENDS, PROSPECTIVE, SUSTAINABLE DEVELOPMENT, R&D PERSPECTIVES12.1. Application and perspectives in different world regions12.1.1. AfricaDr Serigne Gueye Diop and Mamadou Ndiaye12.1.2. Asia12.1.2.1. Asia Pacific Food & Beverage Market OutlookCaroline Moziar12.1.2.2. Applications in Asia12.1.2.2.1. Asia: IntroductionYves Wache12.1.2.2.2. Preservative technology for some Vietnamese fruits and vegetables by using controlled atmosphere (CA) and modified atmosphere packaging (MAP)Tuan Pham Anh12.1.2.2.3. Utilization and application of carbon dioxide recovered from beer and ethanol industry in VietnamChu-Ky Son12.1.2.2.4. Supercritical Carbon Dioxide Extraction of Bioactives – A Southeast Asia PerspectivePaul Heng12.1.3. EuropeMia Kurek12.1.4. South AmericaFabrice Vaillant Sr. and Pablo Emilio Rodriguez Fonseca12.1.5. USAKevin C. Spencer12.2.  Economy of industrial gasesPhilippe Girardon12.3. Sustainable developmentPhilippe Girardon12.4. Applications B to C (business to consumer)Philippe Girardon ConclusionPhilippe Girardon

Prof. Rémy Cachon has worked in the field of biotechnological processes since 1989. He is especially interested in the effects of gases on microorganisms and food quality, and in developing original processes using gases. His main fields of application are: bioreactors modeling, lactic acid fermentation, alcoholic fermentation, production of yeast biomass, lactic starters and probiotics, food quality, and modified atmosphere packaging. Prof. Cachon has managed and participated in several R&D projects (national, international, and industrial). He is also actively involved in the training and supervision of graduate students. Prof. Cachon has co-authored indexed articles, patents, technical papers, and congressional presentations. He is also regularly required as an expert for French and European research agencies.In France, AgroSup Dijon is one of the first public "Grands Établissements" for the training of engineers in the fields of Agronomy and Agro-Food. It is part of the French Ministry of Food, Agriculture and Forestry, and of the Ministry of Higher Education and Research. Philippe Girardon is an engineering graduate from Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l’Alimentation, now part of AgroSup Dijon. He joined Air Liquide (AL) in 1979, as a Food Gases Applications R&D engineer. His early work was in Modified Atmosphere Packaging specializing in gases for sterilization and fermentation. For 39 years he has worked at AL in the Agro-Food domain ensuring Marketing and Development promote gases application technologies to AL Affiliates and customers. He is part of the internal Technical Community Leaders program as an International Fellow. He belongs to the boards of the Professional Equipment Association and life science schools and has published several technical articles. He chaired the Food and CO2 Working Group in the European Industrial Gases Association (EIGA) in charge of watching legislation and elaborating relevant gases safety guidelines and food safety. Prof. Voilley is recognized worldwide for her extensive knowledge of mass transfer in small molecules, such as water or aroma, as a function of complex biological matrix structures, and their relationship with hydration level and processing. She has directed more than 50 PhD dissertations. She co-edited “Flavor: From Food to Behaviors, Wellbeing and Health” (Elsevier, 2016), and Flavour in Food (Elsevier, 2006). Prof. Voilley is Member of the French Academy of Agriculture.

• PrefaceRémy Cachon, Andrée Voilley and Philippe Girardon 1. INTRODUCTION1.1. IntroductionDidier Majou1.2. IntroductionCatherine Simoneau1.3. IntroductionPatrick Leseuer 2. CHEMICAL AND PHYSICAL GASES PROPERTIES, GASES PRODUCTION PROCESS, UNITS2.1 Physicochemical properties of gasElise El Ahmar and Christophe Coquelet2.2 Engineering issues of gas use.Gases production, cylinder filling, supply chain, on-site production, mixed gasesDavid Brian Burgener2.3 Special case of ozone (physicochemical properties, on-site generation technology)Mar Pérez-Calvo2.4 Special case of sulfur dioxideEric Poujol 3. Heat and Mass transfers - Basic Enthalpies calculation and the different thermal transfer modesAndrée Voilley, Eric Ferret and Laurent Bazinet 4. Gases Monitoring, Safety4.1. Food safety management system - HACCP - Risk assessmentPhilippe Girardon4.2. On-line and off-line gas control, leak detectionLaurent Michon 5. RegulationPhilippe Girardon 6. Agriculture6.1. Animal Production6.1.1. Anesthesia of pigs and poultries before slaughterAndrea Spizzica6.1.2. Fish farm oxygenation Enrique Dacal6.2. Vegetal Production6.2.1. CO2 enrichment of greenhousesPhilippe Girardon6.2.2. Controlled atmospheres for fruit storage and ripeningAnthony Keith Thompson6.2.3. Pest controlPeter Meeus6.2.4. Algae culturePhilippe Granvillain, Rayen Filali and Francis Kurz6.2.5. Cryoconservation of seeds and embryosClémence Lesimple 7. Food Processing: All the Food Industry Sectors7.1. Refrigeration7.1.1. Refrigeration process technologiesDidier Coulomb7.1.2. Carbon dioxide in closed loopsChristophe Marvillet7.1.3.  Freezing quality of foodstuffsAlain Le Bail7.1.4 Cryogenic Refrigeration7.1.4.1. Cryogenics for food freezing, chilling and temperature control applicationsPhilippe Girardon7.1.4.2. Particular case of chefs "Cryogenic-Cooking" Elisabeth Rubin7.1.5. Temperature Control During Transport 7.1.5.1. Transport refrigeration Gerald Cavalier7.1.5.2. Application – Temperature control during transportJean-Patrice Quenedey7.2. Modified Atmosphere Packaging and Controlled Atmosphere Packaging7.2.1 Technologies7.2.1.1. GasDominique Ibarra7.2.1.2. MachineryPhilippe Girardon7.2.1.3. PackagingHervé Lonque and Isabelle Séverin7.2.1.4. Active PackagingHidefumi Yoshii I, Hermawan Dwi Ariyanto and Neoh Tze Loon7.2.2. MAPs and Microbial/Biochemical Stabilization of Foodstuffs7.2.2.1. Effect of gases on microorganismsRémy Cachon7.2.2.2. Effect of gases on biochemical stabilizationPhilippe Cayot7.2.2.3. Application of MAPs to perishable foods Dominique Ibarra7.2.2.4 MAPs, risk assessment and quality controlDominique Ibarra7.2.3. Modified Atmosphere Packaging for fruits and vegetablesAnthony Keith Thompson and Phonkrit Maniwara7.3. Gases in EnologyPhilippe Girardon7.4. Gases in breweriesPhilippe Girardon7.5. Liquid Food Stuffs Gas Treatments7.5.1. Liquid food stuffs gases treatmentsPhilippe Girardon7.5.2. Pressurization of liquid foostuffs containersPhillip Kerckx7.5.3. HydrogenationPhilippe Girardon7.6. Propellant gases for aerosol containersPhilippe Girardon7.7. Supercritical CO2 in the food industryMichel Perrut and Vincent Perrut7.8. Biotechnological Processes7.8.1. Culture of cells and microorganismsRémy Cachon, Eric Olmos, Nathalie Guibert and Bruno Ebel7.8.2. Use of gases in cell preservation processesSébastien Dupont and Laurent Beney8. Waste water treatmentJoerg Schwerdt and Markus Meier 9. Sanitation with ozoneBeth Hamil and Mar Pérez-Calvo 10. CO2 blasting/cleaning/pH control in the food industryJan L. Vansant and Ellen Heini 11. Safety application (Fire prevention and extension in refrigerated storage and grain silo)Philippe Girardon 12. MARKET TRENDS, PROSPECTIVE, SUSTAINABLE DEVELOPMENT, R&D PERSPECTIVES12.1. Application and perspectives in different world regions12.1.1. AfricaDr Serigne Gueye Diop and Mamadou Ndiaye12.1.2. Asia12.1.2.1. Asia Pacific Food & Beverage Market OutlookCaroline Moziar12.1.2.2. Applications in Asia12.1.2.2.1. Asia: IntroductionYves Wache12.1.2.2.2. Preservative technology for some Vietnamese fruits and vegetables by using controlled atmosphere (CA) and modified atmosphere packaging (MAP)Tuan Pham Anh12.1.2.2.3. Utilization and application of carbon dioxide recovered from beer and ethanol industry in VietnamChu-Ky Son12.1.2.2.4. Supercritical Carbon Dioxide Extraction of Bioactives – A Southeast Asia PerspectivePaul Heng12.1.3. EuropeMia Kurek12.1.4. South AmericaFabrice Vaillant Sr. and Pablo Emilio Rodriguez Fonseca12.1.5. USAKevin C. Spencer12.2.  Economy of industrial gasesPhilippe Girardon12.3. Sustainable developmentPhilippe Girardon12.4. Applications B to C (business to consumer)Philippe Girardon ConclusionPhilippe Girardon

Prof. Rémy Cachon has worked in the field of biotechnological processes since 1989. He is especially interested in the effects of gases on microorganisms and food quality, and in developing original processes using gases. His main fields of application are: bioreactors modeling, lactic acid fermentation, alcoholic fermentation, production of yeast biomass, lactic starters and probiotics, food quality, and modified atmosphere packaging. Prof. Cachon has managed and participated in several R&D projects (national, international, and industrial). He is also actively involved in the training and supervision of graduate students. Prof. Cachon has co-authored indexed articles, patents, technical papers, and congressional presentations. He is also regularly required as an expert for French and European research agencies.In France, AgroSup Dijon is one of the first public "Grands Établissements" for the training of engineers in the fields of Agronomy and Agro-Food. It is part of the French Ministry of Food, Agriculture and Forestry, and of the Ministry of Higher Education and Research. Philippe Girardon is an engineering graduate from Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l’Alimentation, now part of AgroSup Dijon. He joined Air Liquide (AL) in 1979, as a Food Gases Applications R&D engineer. His early work was in Modified Atmosphere Packaging specializing in gases for sterilization and fermentation. For 39 years he has worked at AL in the Agro-Food domain ensuring Marketing and Development promote gases application technologies to AL Affiliates and customers. He is part of the internal Technical Community Leaders program as an International Fellow. He belongs to the boards of the Professional Equipment Association and life science schools and has published several technical articles. He chaired the Food and CO2 Working Group in the European Industrial Gases Association (EIGA) in charge of watching legislation and elaborating relevant gases safety guidelines and food safety. Prof. Voilley is recognized worldwide for her extensive knowledge of mass transfer in small molecules, such as water or aroma, as a function of complex biological matrix structures, and their relationship with hydration level and processing. She has directed more than 50 PhD dissertations. She co-edited “Flavor: From Food to Behaviors, Wellbeing and Health” (Elsevier, 2016), and Flavour in Food (Elsevier, 2006). Prof. Voilley is Member of the French Academy of Agriculture.

• PrefaceRémy Cachon, Andrée Voilley and Philippe Girardon 1. INTRODUCTION1.1. IntroductionDidier Majou1.2. IntroductionCatherine Simoneau1.3. IntroductionPatrick Leseuer 2. CHEMICAL AND PHYSICAL GASES PROPERTIES, GASES PRODUCTION PROCESS, UNITS2.1 Physicochemical properties of gasElise El Ahmar and Christophe Coquelet2.2 Engineering issues of gas use.Gases production, cylinder filling, supply chain, on-site production, mixed gasesDavid Brian Burgener2.3 Special case of ozone (physicochemical properties, on-site generation technology)Mar Pérez-Calvo2.4 Special case of sulfur dioxideEric Poujol 3. Heat and Mass transfers - Basic Enthalpies calculation and the different thermal transfer modesAndrée Voilley, Eric Ferret and Laurent Bazinet 4. Gases Monitoring, Safety4.1. Food safety management system - HACCP - Risk assessmentPhilippe Girardon4.2. On-line and off-line gas control, leak detectionLaurent Michon 5. RegulationPhilippe Girardon 6. Agriculture6.1. Animal Production6.1.1. Anesthesia of pigs and poultries before slaughterAndrea Spizzica6.1.2. Fish farm oxygenation Enrique Dacal6.2. Vegetal Production6.2.1. CO2 enrichment of greenhousesPhilippe Girardon6.2.2. Controlled atmospheres for fruit storage and ripeningAnthony Keith Thompson6.2.3. Pest controlPeter Meeus6.2.4. Algae culturePhilippe Granvillain, Rayen Filali and Francis Kurz6.2.5. Cryoconservation of seeds and embryosClémence Lesimple 7. Food Processing: All the Food Industry Sectors7.1. Refrigeration7.1.1. Refrigeration process technologiesDidier Coulomb7.1.2. Carbon dioxide in closed loopsChristophe Marvillet7.1.3.  Freezing quality of foodstuffsAlain Le Bail7.1.4 Cryogenic Refrigeration7.1.4.1. Cryogenics for food freezing, chilling and temperature control applicationsPhilippe Girardon7.1.4.2. Particular case of chefs "Cryogenic-Cooking" Elisabeth Rubin7.1.5. Temperature Control During Transport 7.1.5.1. Transport refrigeration Gerald Cavalier7.1.5.2. Application – Temperature control during transportJean-Patrice Quenedey7.2. Modified Atmosphere Packaging and Controlled Atmosphere Packaging7.2.1 Technologies7.2.1.1. GasDominique Ibarra7.2.1.2. MachineryPhilippe Girardon7.2.1.3. PackagingHervé Lonque and Isabelle Séverin7.2.1.4. Active PackagingHidefumi Yoshii I, Hermawan Dwi Ariyanto and Neoh Tze Loon7.2.2. MAPs and Microbial/Biochemical Stabilization of Foodstuffs7.2.2.1. Effect of gases on microorganismsRémy Cachon7.2.2.2. Effect of gases on biochemical stabilizationPhilippe Cayot7.2.2.3. Application of MAPs to perishable foods Dominique Ibarra7.2.2.4 MAPs, risk assessment and quality controlDominique Ibarra7.2.3. Modified Atmosphere Packaging for fruits and vegetablesAnthony Keith Thompson and Phonkrit Maniwara7.3. Gases in EnologyPhilippe Girardon7.4. Gases in breweriesPhilippe Girardon7.5. Liquid Food Stuffs Gas Treatments7.5.1. Liquid food stuffs gases treatmentsPhilippe Girardon7.5.2. Pressurization of liquid foostuffs containersPhillip Kerckx7.5.3. HydrogenationPhilippe Girardon7.6. Propellant gases for aerosol containersPhilippe Girardon7.7. Supercritical CO2 in the food industryMichel Perrut and Vincent Perrut7.8. Biotechnological Processes7.8.1. Culture of cells and microorganismsRémy Cachon, Eric Olmos, Nathalie Guibert and Bruno Ebel7.8.2. Use of gases in cell preservation processesSébastien Dupont and Laurent Beney8. Waste water treatmentJoerg Schwerdt and Markus Meier 9. Sanitation with ozoneBeth Hamil and Mar Pérez-Calvo 10. CO2 blasting/cleaning/pH control in the food industryJan L. Vansant and Ellen Heini 11. Safety application (Fire prevention and extension in refrigerated storage and grain silo)Philippe Girardon 12. MARKET TRENDS, PROSPECTIVE, SUSTAINABLE DEVELOPMENT, R&D PERSPECTIVES12.1. Application and perspectives in different world regions12.1.1. AfricaDr Serigne Gueye Diop and Mamadou Ndiaye12.1.2. Asia12.1.2.1. Asia Pacific Food & Beverage Market OutlookCaroline Moziar12.1.2.2. Applications in Asia12.1.2.2.1. Asia: IntroductionYves Wache12.1.2.2.2. Preservative technology for some Vietnamese fruits and vegetables by using controlled atmosphere (CA) and modified atmosphere packaging (MAP)Tuan Pham Anh12.1.2.2.3. Utilization and application of carbon dioxide recovered from beer and ethanol industry in VietnamChu-Ky Son12.1.2.2.4. Supercritical Carbon Dioxide Extraction of Bioactives – A Southeast Asia PerspectivePaul Heng12.1.3. EuropeMia Kurek12.1.4. South AmericaFabrice Vaillant Sr. and Pablo Emilio Rodriguez Fonseca12.1.5. USAKevin C. Spencer12.2.  Economy of industrial gasesPhilippe Girardon12.3. Sustainable developmentPhilippe Girardon12.4. Applications B to C (business to consumer)Philippe Girardon ConclusionPhilippe Girardon