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Food & Bio-Industry Training » About us » WELIENCE Food and Bio-industry

WELIENCE Food and Bio-industry

Since early 1980's, Welience Food and Bio-industry support companies wishing to innovate and offer both :

  • a general activity rather suited to small food companies, from Burgundy or not;
  • specific skills for every company of any size (SME or large groups) and geographical origin (French or foreign).

Texturization and aromatization of food products

… or how to develop food products with specific functional, nutritional and organoleptic properties.

Examples : rehydration controlled cereal nuggets, sliceable sauces, filled cheese bites, food Intermediaries, continuously made caramel, breakfast cereal with new forms, extruded products, creamy honey, new petfoods...

Microbiological processes

… or how to control microorganisms viability depending if you want to produce them under the best conditions (fermentation…), to preserve them (drying…) or to destroy them (decontamination, food preservation…).

Examples : probiotics, spores, dry ferments, long shelf life bread products, powders decontamination, enzyme production by solid-state fermentation, influence of redox potential on food preservation…

Sensory analysis and sensory perception

... or how to develop, evaluate and preserve the sensory qualities of your food products.

Examples : hedonic evaluation of food supplements, establishing a sensory profile for meat products, sensory evaluation of cooked vegetables through a new process, development of specific products to targeted audiences (older consumers...)...

Food toxicology

… or how to study the potentially toxic effects of molecules from food contact packaging.

 

The strong point of Welience Food and Bio-industry is its ability to support companies (SME or large groups, French or foreign) in its approach to product/process innovation, from the idea to the industrialization :

  • product concept,
  • research and development, models manufacturing,
  • definition of production line, assistance to set up/transfer lines...

Welience has worked for several factories or production lines for which it played a key role in global supporting (product, process, engineering, quality, training...).

Research & Development studies

To improve or develop new food products with specific nutritional, functional, hygienic and organoleptic qualities: cereal-based products, dairy products, fruits and vegetables...

Technological consulting

Specific actions of audit, technical assistance on site.

Technical training sessions

Short training sessions developed for food companies and focused on our competences: theoretical presentations and practical demonstrations on pilot equipment.

Plateforms with innovative equipments

  • 3 pilot plants of 1000 sqm each :
    • 2 Food Pilot Plants (thermal and thermomechanical treatments, extrusion cooking…)
    • 1 Biotechnology Development Platform (fermentation)
  • 1 preparation room for sensory analysis
  • laboratories, technical platforms (Sensory, Rheology, Lipids-Aromas, spectroscopic imaging) associated from the University of Burgundy, AgroSupDijon, National Agronomic Research Institute, National Center for Scientific Research, University Hospital Center…

Partners

For the organization of the European training sessions, Welience receives support from the ERDF.