ConsiGma®
An indispensable part of the ConsiGma portfolio, the Conductor control system architecture ensures smooth operation and communication between the different elements of a pharmaceutical continuous manufacturing line.
GEA’s Conductor is the highly advanced, SCADA-based heart of the control system architecture that brings all the smart and robust ConsiGma® processes and technological solutions together in one easily controlled environment.
It interfaces with the automation layers of the individual ConsiGma® modules, which are part of the lines, PAT instruments (if present) and PAT management systems, Advanced Process Control systems such as PharmaMV® (Perceptive Engineering), Data historian and MES solutions, all depending on the customer IT landscape.
Read more about how GEA and its partners are implementing this technology to lead the way toward smaller, more flexible, continuous processing technologies that are transforming the future of pharmaceutical development and manufacturing.
A highly integrated solution for continuous linear blending and direct compression, the ConsiGma® DC-LB lines offer all the advantages of continuous manufacturing: supply chain agility, small footprint, controlled blending and compression and improved quality.
The ConsiGma® Gentle Coater is based on the GEA high-performance tablet coating technology that gently and accurately deposits controlled amounts of coating materials onto tablet cores — even if they are hygroscopic or friable.
The ConsiGma® 1 offers standalone continuous twin-screw granulation and drying for small-scale R&D operations. It allows users to develop the process and achieve high granule quality on a compact unit.
Based on proven continuous twin-screw granulation technology, the ConsiGma® GD modules enable the production of higher quality granules under better control, even in a bin-2-bin set-up.
Avec le GEA kytero 10, les chercheurs et les développeurs de l'industrie biopharmaceutique, de l'agroalimentaire et des nouveaux aliments disposent d'un accélérateur puissant de dernière génération.
Que diriez-vous si votre chocolat préféré n’avait pas besoin de fèves de cacao et si votre café était produit localement ? Alors que le dérèglement climatique, les hausses de prix et les préoccupations éthiques frappent de plein fouet deux de nos péchés mignons préférés, les chercheurs réimaginent la façon dont nous les produisons en abandonnant la monoculture pour miser sur les microbes. L’objectif est de préserver l’arôme et les propriétés du café et du chocolat tout en minimisant les émissions de carbone et en améliorant la résilience alimentaire.
GEA aide ses clients à tester des produits et des ingrédients alternatifs aux œufs, obtenus par fermentation de précision, et à gérer le passage à l’échelle industrielle.