
Session 2: Making products with gelling agents
Tuesday 13 May 2025
3h
Distance
€300 excl. tax/part.
(for several participants, contact us)
OBJECTIFS
Discover the various manufacturing processes for gelled products or those containing gelling agents and the technical issues associated with their implementation
PROGRAM
- Reminders on the manufacturing processes for gelled products
- Technical challenges of manufacturing gel media
- Alternative processes
- Scale-up issues
LEVEL
Initiation
PUBLIC VIsé
Technical and scientific personnel, industrial management
prerequisite
Professional activity in the cosmetics industry sector
Trainers
Grégoire PITHON (TECTIC)
Grégoire Pithon, formerly of L'OREAL, founded TECTIC in 2019, specializing in process engineering, particularly for the cosmetics sector. His main areas of expertise are: process engineering theory, chemical synthesis and polymerization processes, plant extraction, grinding, drying, material transfer (mixing agitation) and heat transfer, and shaping processes.
TECTIC provides R&D for manufacturing processes and new products, investment advice on manufacturing equipment, technology transfer, training and the writing of technical articles for the specialist press.
Teaching method
- Slideshow
- Quiz/MCQ on an interactive digital tool
- Questions answers
- Electronic media provided at the end of the training
Assessment methods
Assessment of knowledge at entry and exit
Quiz/MCQ in progress and at the end of the training
Satisfaction questionnaire
Certificate of participation in the training
access terms
Pre-registration via next form (for one or more sessions of the cycle). After validation by our team, you will receive an email confirming your pre-registration with a quote. Registration is confirmed by signing the quote and setting up a training agreement, conditional on sending the link to the video platform. The minimum time required between registration and access to the training is 24 hours.
people with disabilities
Welcoming people with disabilities under conditions. Please contact us to discuss this.
For any questions, you can contact us at 04.76.54.33.33 or by email
Last Updated on April 15, 2025 by Vincent Billot