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FMC Technologies originally existed for decades as a division of Food Machinery Corporation, or FMC. The division's transition into a distinct business entity began in 2000, when FMC announced plans to restructure itself into two separate, publicly traded companies - a machinery business (FMC Technologies) and a chemicals business ( FMC ...
TechnipFMC was formed through the merger of FMC Technologies Inc. and French oil-services Technip SA. On January 17, 2017, TechnipFMC announced that it is operating as a unified company after completion of the merger, which created a significant new player in an energy industry wracked by a nearly two-year slump in crude prices.
Technip S.A. was a company that carried out project management, engineering and construction for the energy industry; in 2017 it completed a merger with FMC Technologies to form TechnipFMC. Its headquarters were in the 16th arrondissement of Paris . [ 2 ]
In 2001, FMC spun off its energy, airport, and food equipment businesses into a separate company named FMC Technologies. In 2006 FMC Corporation celebrated 75 years being listed on the New York Stock Exchange. Pierre Brondeau was named president and chief executive officer succeeding William G. Walter, effective January 1, 2010.
Technip Energies is the world leader in the construction of LNG factories. [7] Technip Energies is also a world leader in hydrogen, having participated in the construction of 30% of the currently installed production capacities. [7] As at December 2021, the company operated in 34 countries with 15,000 employees. [8]
In 1946, FMC bought out Bolens Lawn And Garden Equipment. FMC changed names again in 1948, becoming Food Machinery and Chemical Corporation. In 1961 the name was changed to FMC Corporation. In 1967, the FMC Corporation merged with the Link-Belt Company. The company produced FMC Link-Belt branded cranes and excavators.
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.
The food system, including food service and food retailing supplied $1.24 trillion worth of food in 2010 in the US, $594 billion of which was supplied by food service facilities, defined by the USDA as any place which prepares food for immediate consumption on site, including locations that are not primarily engaged in dispensing meals such as recreational facilities and retail stores. [2]