Food & Beverage
MORPHO for Nanoemulsions
MORPHO, proven in cosmetics for stable nanoemulsions, uses microfluidics to innovate texture and stability, offering potential for enhancing processed cheese formulations
Field of Expertise
Monitoring
Water analysis
Cosmetic
Nano emulsions
Microfluidics
Expertise
Clément NANTEUIL is a physicist specializing in microfluidics and advanced instrumentation. With a PhD from the University of Paris-Saclay, he combines deep scientific knowledge with entrepreneurial skills to develop innovative micro-analytical technologies. He has successfully introduced several breakthrough technologies into new markets. His expertise spans real-time environmental monitoring and microreactor design for nanoemulsion production, addressing challenges across water quality, cosmetics, pharmaceuticals, and agri-food sectors. Passionate about leveraging microfluidics to enhance process control, efficiency, and sustainability, he bridges cutting-edge research and practical industrial applications.