Company presentation
Faithful to the legacy of Emile Duclaux (1804-1904), renowned microbiologist who was a student of Louis Pasteur, Cantal welcomes an entire ecosystem of private and public actors whose activities relate to the themes of industrial microbiology and fermentation in the fields of agri-food, health and agriculture/environment: they have chosen to structure themselves through the Microbiology Industry Innovation Center of Excellence (PEM2i), a center which aims to ultimately be able to integrate other regional, national and international partners. The founding members are 11 private/associative, 5 public training and/or research structures, and are supported by 4 institutional funding partners (see press kit).
The objectives of PEM2i
- Participate in the creation and organization of initial and continuing training Currently being created in Aurillac: a Master 2 Microbiology (UCA) on a work-study basis for September 2024, and a BTS Anabiotec for September 2025 (Lycée G Pompidou); specific continuing training courses in industrial microbiology/fermentation, developed according to the needs of private partners which will also be offered more widely to employees of companies in the sector,
- Welcome students, researchers and companies in a building specifically designed for the study, production, analysis of microorganisms, and development of industrial microbiology applications - Seek and obtain funding to operate the building and to invest in cutting-edge scientific equipment
- Support and coordinate R&D, prototyping and pre-industrialization projects by providing specialized premises and access to cutting-edge scientific equipment and materials, with the aim of promoting economic development and innovation
- Create and lead a network between companies, training players and academic research around industrial microbiology/fermentation
- Participate in the territorial, national and international visibility of PEM2i members (in particular via the Ferments du Futur, Action COST PIMENTO networks (for "Promoting Innovation of ferMENTed fOods").
