About RoseWorks
Food processes fail for reasons that seem random. Unstable extrusion, irregular flow, collapse during shaping, granules behaving unpredictably, or formulations that only “sometimes” work.
At RoseWorks, we make those hidden behaviours visible.
We specialise in short, scoped technical studies that reveal where your process becomes unstable, why it happens, and which parameters truly drive reliability. Physics-informed clarity, without heavy infrastructure.
What We Do
We build lightweight simulation models of your process and apply targeted parameter sweeps to map:
- stability zones
- sensitivity zones
- failure triggers
- process bottlenecks
- underlying flow and deformation behaviour
You get a concrete, visual understanding of your system, the kind that normally takes months of trial-and-error to uncover.
Who This Is For
We work with teams with well-defined protocols and bottlenecks developing:
- doughs, pastes, gels, emulsions
- extrusion or co-extrusion processes
- 3D-printed or shaped foods
- granular or multi-phase formulations
- fat substitutes or structured matrices
If your process feels unpredictable, we can remove unknowns and reduce the noise.
What to Expect
Our technical study runs over 3-4 weeks. The steps for a typical study:
Step 1 – Technical Scope Definition: A focused call to isolate the specific instability you want to understand.
Step 2 – Targeted Modelling: We build a simplified but representative physics-based model and run structured sweeps.
Step 3 – Stability Map: You receive a clear map showing where the process is robust, where it becomes sensitive, and which parameters matter most.
Step 4 – Deliverables: We extract actionable guidance on what to test, what to avoid, and where to push next.
You get clarity. Your development cycles shrink.
Identify the instability in your process and see if a technical study makes sense.
About the Founder
Billy Jenkinson has spent 5 years developing numerical tools to simulate food structures. He holds a PhD in process engineering from Université Paris-Saclay. He also published on methods for food design in Food Research International.
Before food, Billy developed or deployed software tools for material manufacture, turbulent flows and HVAC. He holds a Masters in Engineering, studying in France and Britain.
