FoodLab, multi-process food hall in Hauts-de-France (Beauvais)
The result of a collaboration between the CTCPA and UniLaSalle, the FoodLab is intended to become the reference innovation center for the agricultural and food sectors of Hauts-de-France for the development and national promotion of healthy, sustainable and traceable food. With a covered area of 700 m², the FoodLab is equipped with a wide range of semi-industrial equipment to carry out a variety of products, from proof of concept to pre-industrial scale.
700 m² of space dedicated to agri-food processing
The FoodLab has been administered since September 1, 2023 by Nicolas MARISSAL. At the FoodLab, you can contact us to:
- Support studies for companies in the sector (technical feasibility study, recipe development, product manufacturing and characterization, equipment sizing, etc.)
- to provide production tools for farmers and entrepreneurs wishing to make their own production
With a covered area of 700 m², the FoodLab is equipped with semi-industrial equipment to carry out a variety of products, from proof of concept to pre-industrial scale.
Among the hall's equipment are: crushing and mixing equipment, separation, baking, concentration and drying, refrigeration treatment, heat treatment, breadmaking and biscuit making and finally packaging.
This equipment is suitable for :
- Production of preserves and ready-made meals from vegetables and meats,
- Production of pasteurized juices and drinks,
- The production of products based on cereals (such as cookies) or legumes.
Contact : Nicolas MARISSAL – Manager of the UniLaSalle FoodLab and the CTCPA – nmarissal@ctcpa.org
Training at the FoodLab
The FoodLab welcomes trainees for certification courses such as "Conducting a canning activity" and "Driving an autoclave in the food sector" as well as for the "Developing a biscuit production activity" business cycle. Short training courses are also provided on hygiene, sanitary quality control and production line management.
It also allows UniLaSalle students to carry out experimental work on pilot installations as part of projects with professionals in the sector. This meets the needs of employers by giving UniLaSalle's future Food and Health engineers the essential skills to work in the agri-food industry (from prototyping to scale-up and line management).
A platform for Research, Development and Innovation
Pooling the skills of UniLaSalle and the CTCPA will enable research projects to be carried out into the processing and valorization of agricultural products, from the study of processes and their energy performance, to the analysis of the properties and functionalities of processed products.
European and regional support
The creation of the FoodLab, at a cost of €2,673,958.68 (inc. VAT), is in line with the Hauts-de-France region's strategy of becoming a benchmark for innovation in the agricultural and agri-food sectors.
This structure will help to develop short circuits between farmers and consumers, and attract agri-food companies and startups to the Hauts-de-France region by creating synergies with the entire ecosystem.
The total cost of the work is €2,673,958.68 inc. The ERDF grant from the Hauts-de-France region amounts to €995,500.000 inc. tax, i.e. 37.2% of the total cost. The balance was paid equally by UniLaSalle and the CTCPA.