Marie-Eve Langevin Research & Development, Ameridia Innovative Solutions, Inc.
Marie-Eve Langevin, originally from Quebec City, has completed her Master Studies in Food Sciences at Université Laval, under the supervision of Dr. Laurent Bazinet, in 2011. Her work on electrodialysis with ultrafiltration membranes technology during that time led her to a position as North-America R&D Manager for Ameridia Innovative Solutions Inc. (Napa, California, USA), the US subsidiary of the Eurodia Group (Pertuis, France). For the last 10 years, Marie-Eve has developed the R&D activities in different industries such as chemical, biotech, water treatment, and food, to develop innovative processes for the purification and separation of various liquid streams mainly in North and South-America, but also in Europe and Asia. She is also on the Board of Directors of the North-American Membrane Society (NAMS).
For more than 30 years, Ameridia Innovative Solutions and its parent company Eurodia Industrie have been commercializing electrodialysis systems based on its proprietary technology. This includes Bipolar Membrane Electrodialysis (“BPED”) that relies on the water-splitting capability of cutting-edge bipolar membranes to allow the conversion of aqueous salt solutions into their acids and bases. BPED has many applications in the chemical, mining, biotech, and water treatment industries where there is a need to recover/convert the acid and base values from salt streams. In the food and drink industry, the compelling feature of the BPED technology is the possibility to acidify or basify liquids without any addition of acidic or basic compounds that would need to appear in an ingredients list. Another major process benefit is that there is practically no product loss.
This presentation will open with the principles of the BPED technology, including the water-splitting reaction. Then, the presenter will illustrate the attractive additive-free feature with several practical examples in the food and drink industry. This will include examples where, either, the pH must be increased or must be decreased for fruit juices and wine. These innovative techniques have led to successful industrial systems, both currently in operation and under construction.