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SHORT PRESENTATION of BIOVAL PROCESS Co.

 

Bioval Process is a French start up created in June 2010. Bioval Process is working with the help of external scientific experts in the fields of Food Industry and Biotechnology. The company offers to its partners, and especially to SMEs, 4 main kind of services :

Training on specialised areas

Training sessions are carried out on different topics as food microbiology, food engineering, fermentation processes, cheese making, process measurement and control. Since its creation, 6 training sessions were organised for different European companies on the following field : "Lactic acid bacteria (LAB) ", "Freezing and freeze drying of LAB, how to preserve their activity?", "Cheese ripening : microbial, biochemical and sensorial aspects", "Methods to characterise the behaviour of concentrated bacteria suspensions".

The trainings concern mainly R&D engineers and highly qualified technicians of industry (food, pharmacy, cosmetics...).

Expertises and consultancy

Experts from INRA (JRU GMPA Grignon), AgroParisTech, University (Paul Sabatier, Toulouse) and INSA Toulouse are generally employed to intervene as consultants for SMEs and large enterprises in the domains of cheese making, starters (LAB) production, protection and stabilisation of biological functionalities, waste treatment and enzyme engineering, process measurement and control.  

Software development and maintenance

Bioval Process is the owner of a licence to exploit the CINAC and iCinac software developed by the JUR GMPA (INRA Grignon). The CINAC system is an equipment allowing the on-line characterisation of lactic acid bacteria (LAB) acidifying activity. A new equipment (called iCinac) based on the use of digital pH and Redox probes has been commercialised since May 2012. Bioval Process assure the improvements and the maintenance of the software used for the monitoring of the Cinac systems, sold by AMS France Co.

 Research and development

Collaborating with JRU GMPA and several SMEs, Bioval Process led R & D activities on fermentation (lactic and alcoholic) and cheese making topics. These works are generally cosponsored, in the framework of contracts, by OSEO (in France) and the EU (Smart Ripe project - FP7). Bioval Process brings is scientific expertise and contributes to the design of the projects, and then to their implementation including the synthesis of results. For example, Bioval Process is a partner of the European project "Smart Ripe" (7th PCRD), coordinated by the IRIS (Spain), started on December 14, and involving 11 partners, including 7 SMEs from 4 European countries. Its purpose is the improvement of the cheese ripening process. More information is available on the web site of the project http://smart-ripe.eu/. To download the main conclusions of the SmartRipe project, click here. (French version)

Don't hesitate to contact Bioval Process to define and implement a training program, an expert contribution, or a R&D project corresponding to your needs.

 

BIOVAL PROCESS Co. MANAGEMENT 

Prof. Georges CORRIEU is the chairman of Bioval Process.

G. Corrieu is a biochemical engineer (Institut National des Sciences Appliquées de Toulouse). He obtained a pH'D degree from Dijon University. All his career was done for INRA where he created and then headed two departments : Food Process Engineering in Lille (1976 - 1986), Microbiology and Engineering of Food Processes in Grignon (1986- 2009), respectively. His main expertise can be summarized as following : (i) Fermentation processes : starters production, fermented milks, alcoholic beverages, cheese making, cheese ripening, enzymes production; (ii) Food engineering: heat treatments, fouling and cleaning, non-Newtonians fluids treatment, freeze drying; (iii) Measurement and process control in food and fermentation industries.

G. Corrieu published more than 130 original articles in International Journals, and presented more than 30 invited lecture in International congresses. He was author of 15 patents and 8 know how licenses. He was expert for French government, European Commission, food and biotechnology industries. Finally, he was the responsible of the Scientific pillar of Truefood IP (2006 - 2010). He created the start up BIOVAL PROCESS in June 2010.