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 following services.

Training on specialised areas

Training sessions are acarried out on different topics such as food microbiology, food engineering, fermentation processes, cheese making, process measurement and control. Training sessions were organised in the following fields for different European companies: "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

Selected experts from INRAE, AgroParisTech, University (Paul Sabatier, Toulouse) and INSA Toulouse are employed to intervene as scientist consultants for SMEs and large enterprises. Among the main domains considered are cheese making, starters (LAB) production, protection and stabilisation of biological functionalities, waste treatment, enzyme engineering, process measurement and control...

Software development and maintenance

Bioval Process is the owner of a licence to exploit the CINAC technology and software (iCINAC and WiCinac software) developed in partnership with INRAE. The CINAC devices are used for the on-line characterisation of lactic acid bacteria (LAB) acidifying activity. iCinac device is based on the use of digital pH and Redox probes. WiCinac device was then designed in order to can use wireless digital pH probes. Bioval Process assure the improvements and the maintenance of iCinac and WiCinac software. The full devices iCinac and WiCinac are manufactured and sold by AMS Italy, a subsidiary of KPM analytics (USA), since 2012 and 2018, respectively.

Research and development

Bioval Process conducts, in collaboration with INRAE and several SMEs, R&D activities concerning fermentation processes (lactic and alcoholic) and cheese manufacturing, in particular cheese ripening. In addition to its scientific contributions, Bioval Process contributes to the definition (design, writing) of the projects, and then to their implementation including the synthesis and writing of the results.
Bioval Process is also a partner in certain European projects. This is the case of the SMART RIPE project (2013 - 2016), coordinated by IRIS (Spain), which brought together 11 partners including 7 SMEs from 4 European countries, and aimed for more economical and sustainable control of the cheese ripening process. Currently, Bioval Process is a partner of the E-MUSE project (2021 - 2025), coordinated by INRAE, which, within the framework of 13 doctoral theses, aims to model complex microbial ecosystems in order to better control and understand their dynamic evolution.