En la presente investigación se propuso como objetivo analizar las funciones del rebranding en el desarrollo de la consolidación de las lovemarks de cervezas peruanas Pilsen Callao y Cusqueña. Para ello, se planteó la hipótesis de que el proceso de rebranding contribuye en la consolidación de las lovemarks de las cervezas peruanas mencionadas. El enfoque de esta investigación fue cualitativo, tuvo un alcance descriptivo, el diseño fue no experimental del tipo transversal. La selección de muestra, fue un muestreo no probabilístico por conveniencia, y las técnicas que se usaron para esta investigación, fueron entrevistas semiestructuradas, además, se realizó un análisis documental por medio del instrumento de fichas de investigación. Los resultados obtenidos por medio de un análisis documental, tomando como referencia logotipo, etiqueta y empaque, tanto de la cerveza Pilsen, como de la cerveza Cusqueña respectivamente. Asimismo, se utilizó como apoyo las entrevistas a los expertos en la materia. Las conclusiones de esta investigación fueron que ambas marcas poseen una identidad visual cimentada, debido a sus estrategias de branding y packaging, con ello se tuvo todas las herramientas necesarias para el manejo adecuado de su proceso de rebranding. Asimismo, los procesos de rebranding fueron cuidadosos en el caso de estas empresas por tratarse de lovemarks posicionadas en el país. Finalmente, en las entrevistas con los expertos, se destacó que todos los diseñadores coincidían que para ejecutar exitosamente un proceso de renovación era necesario conocer todo el historial de la marca para así proyectarse en el mensaje que quería transmitir. / In this research, the objective was to analyze the functions of rebranding in the development of the consolidation of the lovemarks of Peruvian beers Pilsen Callao and Cusqueña. For this, the hypothesis that the rebranding process contributes to the consolidation of the Pilsen Callao and Cusqueña lovemarks has been put forward. The focus of this research was qualitative, had a descriptive scope, the design was non-experimental, of the transversal type. The sample selection was a non-probability sampling for convenience, and the techniques used for this investigation were semi-structured interviews, in addition, a documentary analysis was carried out using the instrument of investigation files. The results were by means of a documentary analysis, taking as a reference the logo, label and packaging of both Pilsen beer and Cusqueña beer, respectively. In addition, interviews with experts in the field were used as support. The conclusions of this research were that both brands have a cemented visual identity, due to their branding and packaging strategies, thus having all the necessary tools to manage their rebranding process. Also, the rebranding processes were careful in the case of these companies because they are lovemarks positioned in the country. Finally, in the interviews with the experts, we highlight that all the designers agreed that to successfully execute a rebranding process, it was necessary to know the entire history of the brand in order to project itself in the message that the brand wanted to convey. / Trabajo de investigación

<p>Retail environments are critical transmission points for <i>Listeria monocytogenes</i> to humans. Past studies have shown <i>L. monocytogenes</i> contamination varies widely across retail environments. <i>L. monocytogenes</i> can transmit among environmental surfaces and subsequently from environment to food via cross-contamination. Modified SSOPs (sanitation standard operating procedures) have been shown to have limited impact on reducing <i>L. monocytogenes</i> prevalence in retail deli environments. Food safety culture and climate, such as beliefs, values, and hygiene behaviors, have been identified as factors impacting food safety performance and microbial outputs. Handwashing and its compliance are among the most prominent personal hygiene aspects subjected to investigation in the past decade, illustrating hygiene behavior as a risk factor and an important consideration to ensure food safety. Additionally, effective management and well-designed infrastructure, such as vertical and lateral communication, employees’ training, accountability, and equipment designed to prevent cross-contamination, have also been described as critical contributors to a sustainable food safety program. However, given such a deadly foodborne pathogen as <i>L. monocytogenes</i>, the correlation between food safety culture and its prevalence remains unknown. We hypothesized that there was a relationship among food safety culture management, infrastructure, and <i>L. monocytogenes</i> prevalence at retail. Our goal is to identify additional risk factors on <i>L. monocytogenes </i>control, develop feasible recommendations, and direct resources to enhance food safety. </p> <p>In the present dissertation, we developed and implemented a predictive risk model, along with employee- and management-implemented SSOPs, in 50 deli establishments across six U.S. states to evaluate and control <i>L. monocytogenes</i> contamination risk and prevalence (Chapter 2). The predictive risk model, based on logistic regression, uses five environmental sites to predict <i>L. monocytogenes</i> prevalence in the entire deli environment. It identified 13 high-risk stores, seven of which were confirmed during subsequent monthly sampling. We found that deep clean intervention reduced <i>L. monocytogenes </i>prevalence on non-food contact surfaces both immediately after the intervention and during follow-up, with marginal significance (α_adj=0.0125). The employee- and management-implemented deep clean can control <i>L. monocytogenes</i> prevalence in retail delis; the predictive risk model, though conservative, will require further validations and can be useful for surveillance purposes. </p> <p>Complementary to the above study, we tackled the <i>L. monocytogenes</i> challenge via food safety culture and climate approach (Chapter 3). Concurrently to the monthly environmental sampling, we distributed food safety culture and climate survey to the 50 stores, with one manager and up to five associates from each establishment, over a 12-month period and overlapped with before, after, and follow-up deep clean. We found that stores with lower <i>L. monocytogenes</i> contamination risk had better food safety culture, including greater sense of commitment to food safety program (p_adj=0.0317) and more complete training (p_adj=0.0117). Deep clean improved managers’ (p_adj=0.0243) and associates’ (p_adj=0.0057) commitment to food safety. This study indicates that food safety culture and climate are crucial component in building a viable, sustainable food safety program. </p> <p>Another survey tool was used to evaluate infrastructure designs, management strategies, and sanitation practices in relation to <i>L. monocytogenes</i> control in retail produce environments (Chapter 4). We distributed the survey to 30 retail produce departments across seven U.S. states. Hand hygiene, minimizing cross-contamination, and maximizing equipment cleanability were the most prominent factors in <i>L. monocytogenes</i> control.</p>

Three experiments were conducted to investigate factors that may influence horse and consumer preference of equine feed products. The first experiment was a two-phase study designed to investigate the impact of oil-based palatants on horse preference when topically applied to a pelleted diet. In Phase One, treatment diets containing six palatants (banana, anise, apple, peppermint, spearmint, and orange) were compared to a control diet (corn oil) in a paired preference test. Phase Two then compared three palatants (anise, apple, and peppermint) to each other. Preference testing was comprised of a 15 second olfaction period followed by a 3 minute consumption period and first diet sniffed, first diet consumed, first action, aversive behaviors, excessive salivation, amount consumed, and number of chews were recorded. Results from Phase One revealed that orange negatively impacted palatability indicated by less consumption when compared to the control (P = 0.02), though there was no impact on chews per gram. No difference between control and treatment diets for first sniff or first consumed was observed when analyzed individually in either Phase One or Two, though there was a moderate positive correlation (ф = 0.39, P = 0.04) between olfaction and consumption during the peppermint and anise comparison. Consumption as the first action was consistent across all trials (P < 0.05). Anise was preferred over apple and peppermint as indicated by higher total consumption (P < 0.05) in Phase Two. The second experiment was designed to compare horse and consumer preferences of two horse treats products. Horses were presented with two different treat products in a paired preference test comprised of separate olfaction and consumption periods. Additionally, consumers evaluated the two different horse treat products separately for purchase intent as well as consumer preference using a Hedonic ranking scale of the sensory attributes. Consumer data were analyzed by comparing 1) the preferences of horse owning participants to non-horse owning participants, and 2) horse owning participants preference for the two different treat products. No difference was observed for first product sniffed, consumed, or finished during the horse preference test. However, moderate positive correlations were observed between first product sniffed and consumed (P = 0.01, ф = 0.40) as well as first product consumed and finished (P < 0.01, ф = 0.48). Consumer testing revealed lower ratings for Product A in size (P = 0.01), texture (P = 0.02), and purchase intent (P = 0.02) from horses owners when compared to non-horse owners. Horse owners rated Product A lower in appearance (P < 0.01), texture (P < 0.01), size (P < 0.01), and purchase intent (P < 0.01) than Product B.The third project investigated the influence of packaging on shelf life stability and horse preference of treats. Three packaging treatments (control, poly, and paper) were examined at five time points over a 12-month period. Treatments were analyzed for moisture, water activity, mold, yeast, pH, and volatile organic acids. Horse preference testing evaluated first treatment sniffed, consumed, and finished as well as number of treats consumed. Moisture content and water activity increased in all treatments (P < 0.01) from month 0 to month 12, with paper packaging providing a greater fluctuation and containing visible mold at month 12 (P < 0.01). No difference was observed for first treatment sniffed, consumed, or finished during preference testing. However a trend (P = 0.09) for the period*treatment interaction was observed for number of treats consumed, with a poly increasing while paper decreased. These data indicate that 1) palatants and packaging material influence horse preference of feed products, and 2) both horse and consumer testing should be considered during product development to maximize acceptance.

This study tested the effectiveness of special packaging in increasing the medication compliance of hypertensive patients in the outpatient clinic at San Joaquin General Hospital. Seventy patients were randomly assigned to an experimental and control group. After a 6 week treatment period, the mean compliance estimates for the experimental and control groups (xl = 68.59%, x2 = 48.67%) were compared and found to be significantly different (t = 2.46, df = 33, p < .05). In addition, a statistically significant negative correlation was found between compliance and blood pressure (r = -0.51, p ~ .01).

Plusieurs catégories de MEMS nécessitent un environnement sous vide pour fonctionner de manière optimale, tel le micro-bolomètre. Le fonctionnement optimal de ce détecteur, à la base des imageurs infrarouge non refroidis, nécessite qu’il soit thermiquement isolé, et donc qu’il évolue dans une atmosphère raréfiée (< 10-2 mbar). Le maintien sous vide d’une matrice bolométrique durant la durée de vie d'une dizaine d’années du composant est réalisé par une encapsulation dans un boîtier de très faible volume (de 0,5 à 30 µL).Cette encapsulation sous vide fait appel à deux techniques complémentaires : le scellement hermétique sous vide et l’intégration d’un dispositif d’absorption du gaz dans la cavité, appelé getter. La technique de scellement donnant un joint de scellement suffisamment hermétique (<10-14 atm.cm3.s-1) est la soudure métallique. Le getter est un film mince métallique à base de métaux de transition. Il acquiert une activité de sorption lorsqu’il est chauffé.Les procédés d’encapsulation sous vide de l’état de l’art permettent l’encapsulation de micro-bolomètres à des températures de 300°C. Mais il est fort probable que les futurs matériaux micro-bolométriques en cours de développement ne supporteront pas des températures de recuit supérieures à 280°C. Leur encapsulation demande donc la mise à disposition d’un nouveau procédé de scellement sous vide à plus basse température et d’un nouveau film getter s’activant aussi à basse température.Ces deux techniques ont par conséquent été développées, au moyen de caractérisations en laboratoire et de tests sur composants industriels. / Some kinds of MEMS like micro-bolometers require vacuum to operate optimally. This IR sensor is the cornerstone for uncooled infrared detection. Its best sensing capacity is achieved by thermal insulation, which is realized by placing it under vacuum (< 10-2 mbar). The vacuum is maintained throughout the camera lifetime thanks to a microvolume packaging (0.5 to 30 µL).The MEMS vacuum packaging implies the combination of two complementary technical solutions: first hermetic sealing, then getter device integration absorbing internal gas. The sealing technique retained (which enables leak rate <10-14 atm.cm3.s-1) is the metallic bonding. The getter is a thin transition metal film. When activated by an annealing, its surface traps gaseous molecules. The sorption process of the getter is ideally activated during the sealing process of the bonding.The typical temperature packaging process for micro-bolometers is 300°C. It is expected that sensibility of new types of micro-bolometers materials will be degraded if they are exposed to temperatures higher than 280°C. Consequently, their encapsulation require the elaboration of a new low temperature packaging technology.Such a technology has been developed based on experimental studies in laboratory and tests under industrial conditions.

This thesis work is divided into two parts that relate to each other. The first part investigates driving forces and limiting factors in the customisation of information on packaging and the second part focuses on how the customisation task should be performed in order to obtain high productivity and efficient logistics. Opportunities with hybrid printing solutions where conventional technology is combined with digital printing are discussed.The first of the included papers talks about the driving forces and limiting factors in the customisation of information on packaging and focuses on marketing aspects and consumer value. The second paper investigates the logistical aspects of using digital printing to add information on pre-printed packaging, with the primary focus on the opportunities to reduce changeover time and printing form costs. The third paper investigates how digital printing can be integrated into a packaging line and identifies critical productivity related parameters. These three papers are analysed together in this report, giving input to conclusions about the driving forces and limiting factors in the customisation of information on packaging and how the customisation task should be performed to obtain high productivity and efficient logistics. Hence, this thesis work does not originate solely in one discipline. Digital printing technology, logistics and marketing aspects are all considered to draw conclusions. It is shown that it is possible to obtain marketing advantages, fulfill market demands better, get increased consumer value and reduced costs by using a hybrid printing solution. There exists at the same time a number of limiting factors, such as print quality demands, additional costs and reliability issues that are crucial to consider before concluding whether or not customisation of information on packaging would be successful in any given business scenario. Different scenarios for where the customisation task can be inserted into a value chain are defined and discussed. Explicit studies of one of the scenarios are made. This scenario is defined as having a customisation task inline in a packaging line. The other scenarios, customisation at the packaging producer and customisation at the wholesaler/retailer, are not explicitly investigated, but it has been possible to discuss these scenarios as well through the research results obtained. The results show that there are factors that point towards the scenario where digital printing is performed at the producer as being the most beneficial. A number of critical productivity related factors for this scenario are identified in paper III, which gives guidelines on how to obtain high productivity when a digital printing task is integrated into a packaging line. It is finally shown that it is possible to obtain high delivery service and efficient logistics by using a hybrid printing solution. It is, however, of crucial importance that possible drawbacks be considered in order to accurately conclude whether a hybrid printing solution will be successful or not.

<div><div><div><p>Foodborne pathogens form biofilms as a survival strategy in various unfavorable environments, and biofilms are known to be the frequent source for infection and outbreaks of foodborne illness. Therefore, it is essential to understand the pathogenicity of bacteria in biofilms and methods to inactivate biofilm-forming microbes from food processing environments, including school cafeteria or other community-based food production facilities, and to prevent foodborne outbreaks. Pathogen transmissions occur primarily through raw or under cooked foods and by cross contamination during unsanitary food preparation practices. Then, pathogens can form biofilms on the surface and become persistent in food production facilities and can be a source for recurrent contamination and foodborne outbreaks. In this study, our first aim was to use L. monocytogenes as a model pathogen to study how an enteric infectious pathogen isolated from biofilm modifies its pathogenesis compared to its planktonic counterpart. Both clinical and food isolates with different serotypes and biofilm-forming abilities were selected and tested using cell culture and mouse models. L. monocytogenes sessile cells isolated from biofilms express reduced levels of the lap, inlA, hly, prfA, and sigB and show reduced adhesion, invasion, translocation, and cytotoxicity in the cell culture model than the planktonic cells. Oral challenge of C57BL/6 mice with food, clinical, or murinized-InlA (InlAm) strains revealed that at 12 and 24 h post-infection (hpi), L. monocytogenes burdens are lower in tissues of mice infected with sessile cells than those infected with planktonic cells. However, these differences are negligible at 48 hpi. Besides, the expressions of inlA and lap mRNA in sessile L. monocytogenes from intestinal content are about 6.0- and 280-fold higher than the sessile inoculum, respectively, suggesting sessile L. monocytogenes can still upregulate virulence genes shortly after ingestion (12 h).</p><p>After learning biofilm isolated L. monocytogenes cells have similar virulence potential as the planktonic counterparts, our next goal was to effectively prevent or inactivate biofilms using food-grade natural microbials. Since L. monocytogenes cells are usually found in multi-pathogen biofilm in nature, I combined two food-grade broad-spectrum natural antimicrobials, chitosan nanoparticles (ChNP) and ε-poly-L-lysine (PL), as ChNP-PL nanoconjugates and tested its function on single or mixed culture biofilms of L. monocytogenes, Staphylococcus aureus, Escherichia coli, Salmonella enterica serovar Enteritidis, and Pseudomonas aeruginosa. ChNP- PL not only was able to significantly (P<0.05) prevent the biofilm formation but also inactivate pre-formed biofilms when analyzed by crystal violet staining and plate counting. In vitro cytotoxicity analysis (LDH and WST-based assays) using an intestinal cell line, indicated ChNP- PL to be non-toxic. In conclusion, our results showed ChNP-PL has strong potential to prevent the formation or inactivation of preformed polymicrobial biofilms of foodborne pathogens in food processing environment. Application of ChNP-PL could inhibit the colonization of foodborne pathogens, minimize cross-contamination during food production, and eventually reduce foodborne outbreaks.</p></div></div></div>

With the rise of awareness of climate change, sustainable development has become a recurring topic in discussions concerning global development, the environment, and society. Packaging has long been a part of a ‘take-make-dispose’ linear model that has caused damage to our ecosystem and has led to the search for more sustainable alternatives. While literature relating to sustainable packaging processes exists, there is an absence of knowledge on which packaging processes are being applied, and how. Given that the French wine industry is prestigious and takes pride in tradition and quality, the question of transitioning to more sustainable packaging processes merits further research.  The purpose of this paper is to study the gap between the range of sustainable packaging approaches that are theoretically suggested in the literature and the approaches that are practically applied within organisations by exploring how and why packaging processes are integrated into the supply chain, in the French wine industry.  This research is qualitative and adopts the interpretivism paradigm. Primary data is collected through semi-structured interviews with players that occupy all the positions along the French wine industry’s packaging supply chain.  The findings show that sustainable packaging approaches are not being integrated into the supply chains in the French wine industry. (1) There are no realistic solutions available or track record to be followed. (2) The focus is still set on having clear economic benefits which the current sustainable packaging alternatives do not offer. (3) The long loop of circular economy is being used, which is based on recycling. (4) A need for collective awareness is needed, as well as a desire to change, for sustainable packaging processes to be integrated into the supply chain.

En el presente trabajo se investiga sobre el empaque, qué se compone por sus siete elementos: color, tipografía, logos, etiqueta, material, tamaño y señales informativas; y su relación con el posicionamiento de marca en la categoría de snacks y bebidas azucaradas. Este problema surge debido a una nueva ley que entró en vigencia el 17 de junio de 2019, la cual obliga a las marcas a colocar un octógono de advertencia en la parte superior derecha de la portada del empaque. Para determinar la relación entre estas variables la metodología de investigación tuvo un enfoque mixto. Primero, para este estudio se realizó una investigación cualitativa la cual constó de entrevistas al público objetivo primario y entrevistas a profundidad al público objetivo secundario. Esto tuvo como objetivo conocer más sobre el comportamiento del consumidor y sus insights. Luego, se realizó una investigación cuantitativa a través de 263 encuestas. Posteriormente, esta información fue procesada y se correlacionaron las variables para comprender la relación entre ellas. Finalmente, tanto los consumidores como los expertos en marketing confirmaron lo que indicaban los autores, que el packaging tiene gran influencia en ellos en esta categoría de productos donde hay poco involucramiento. Por otro lado, se confirmó la relación entre los siete elementos del packaging y el posicionamiento del producto. Donde el color y el material tienen una baja relación, mientras que, la tipografía, los logos, la etiqueta, el tamaño y las señales informativas tiene una relación moderada con el posicionamiento de marca. / This paper investigates packaging, which is made up of its seven elements: color, typography, logos, label, material, size and informative signs; and its relationship with product positioning in the category of snacks and sugary drinks. This problem arises due to a new law that went into effect on June 17, 2019, which requires brands to place a warning octagon on the top right of the packaging cover. To determine the relationship between these variables, the research methodology had a mixed approach. First, for this study a qualitative investigation was carried out which consisted of interviews with the primary target audience and in-depth interviews with the secondary target audience. This aimed to learn more about consumer behavior and insights. Then, a quantitative investigation was carried out through 263 surveys. Later, this information was processed and the variables were correlated to understand the relationship between them. Finally, both consumers and marketing experts confirmed what the authors indicated, that packaging has a great influence on them in this product category where there is little involvement. On the other hand, the relationship between the seven elements of the packaging and the positioning of the product was confirmed. Where color and material have a low relationship, while typography, logos, label, size and information signs have a moderate relationship with product positioning. / Tesis

La protection de nombreux capteurs de pression en milieux hostiles se résume souvent en un boitier métallique hermétique rempli d’huile enveloppant la puce. La pression agit alors sur une membrane métallique qui agit sur la puce par l’intermédiaire de l’huile jugée incompressible. Cette encapsulation présente des difficultés de réalisation non négligeables et surtout une limitation des capteurs en température. Les travaux réalisés au cours de cette thèse concernent une encapsulation au niveau wafer du capteur de pression. L’idée principale est d’intégrer la protection de la puce dans le processus de fabrication sur wafer. L’intérêt est alors d’obtenir une protection réalisée de manière collective, réduisant ainsi drastiquement les coûts de production. De plus, une encapsulation au niveau wafer offre la possibilité de réduire considérablement les dimensions du capteur tout en le gardant résistant. La suppression d’éléments intermédiaires telle que l’huile entre la pression et la puce en elle même permet enfin d’espérer des applications possibles à température plus élevée. Une fois l’encapsulation réalisée au niveau wafer, il est nécessaire de réaliser le packaging de premier niveau. Le packaging de premier niveau offre un support à la puce, ce qui la rend manipulable et testable, tant par ses dimensions que par la présence de connexions électriques. L’assemblage au niveau wafer et de premier niveau constituent donc les deux niveaux de packaging qui peuvent avoir une influence directe sur le comportement de la puce.Au niveau de l’encapsulation de niveau wafer, trois techniques d’assemblage (wafer bonding) ont été analysées : le scellement anodique, le scellement eutectique et le scellement direct. Le scellement anodique est la technique la plus éprouvée pour assembler un wafer de verre sur un wafer de silicium. Le scellement eutectique représente une technique moins commune mais offrant l’intérêt d’utiliser deux wafers silicium, limitant la différence de dilatation thermique entre les deux wafers et permettant d’usiner plus facilement le wafer d’encapsulation. Enfin la technique du direct bonding donne l’opportunité d’éviter d’utiliser une couche intermédiaire métallique entre les deux wafers, à condition d’avoir deux surfaces à assembler très propres et de très bonne qualité. La technique de soudure anodique a permis de livrer les capteurs qui ont pu confirmer l’intérêt des capteurs WLP pour des applications hautes températures. Les techniques silicium-silicium ont été évaluées mais n’ont pas donné lieu à des capteurs WLP testables.Au niveau de l’encapsulation de niveau un, la technique de Flip-Chip à été utilisée pour reporter la puce sur son support. Cette technique consiste à retourner la puce et l’assembler par thermocompression. Les plots de connexions de la puce pour cet assemblage ont pu être réalisés par ball bumping. Des cycles en température (-55°C à +125°C ou 150°C) ont pu être réalisés sur les puces scellées par scellement anodique. L’erreur totale en précision de ces capteurs WLP est du même ordre que les capteurs Auxitrol actuels avec une compensation numérique. Le principal atout des capteurs WLP est une non-linéarité de l’offset en température divisée par deux. Cette caractéristique est importante dans le cas où l’on utilise une compensation analogique qui peut résister à des températures plus élevées que la compensation numérique. Les capteurs WLP offre donc l’opportunité d’avoir des applications au-delà de 200°C, chose alors jusqu’alors prohibée par l’utilisation de l’huile / Protection of most of the pressure sensors working in harsh environment consist in oil filled metallic unit including the sensor die. In that case, pressure is applied on a metallic membrane moving the silicon membrane of the die across an incompressible fluid. The main drawbacks of the standard encapsulation are a complex fabrication process and most of all a sensor limitation in high temperatures. The topic of this PhD thesis is about wafer-level packaging (WLP) of the pressure sensor. The main idea is to integrate the die protection in the fabrication process at wafer level. Advantage is to obtain a collective protection fabrication reducing production costs. Moreover, a wafer-level encapsulation allows a possible reduction of sensor dimensions keeping it reliable. Removing intermediary elements allows also high temperature applications. Once encapsulation realised on the wafer, it is necessary to build the first-level packaging. First-level packaging makes the die usable in terms of electrical connection and dimensions. Wafer and first-levels are both packaging levels with important impact on the die behaviour.At wafer-level packaging, three wafer bonding technologies have been investigated: anodic bonding, Au-Si eutectic bonding and direct bonding. Anodic bonding is the most known technology to assemble a glass wafer with a silicon wafer. Eutectic bonding represents a promising technique to bond two silicon wafers allowing less CTE mismatch between wafers material and an easier micromachining of silicon instead of glass material. Direct bonding is also interesting to bond two silicon wafers, without using intermediary metallic layer but needing really clean surfaces to assemble. Anodic bonding process gave us the opportunity to deliver WLP sensors showing interest for high temperature applications. Silicon-Silicon technologies have been evaluated but did not give representative WLP sensors.At first-level packaging, the Flip-chip technology have been used for die attach. This technique consists in flipping the die and making the die attach by thermocompression with stud bumps on the die connection pads.Temperature cycling (-55°C to +125°C or more) have been realised on anodic WLP sensors. Accuracy total error of these WLP sensors is in the same order than standard Auxitrol sensors with digital compensation. the main advantage of the WLP sensors is a offset non-linearity in temperature divided by two. This characteristic is important in the case of analogical compensation that can resist to higher temperatures than digital compensation elements. In definitive, WLP sensors offer a good opportunity to have application over 200°C, prohibited at present with the presence of oil for standard Auxitrol sensor