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CONFERENCE PROGRAM

12:30-13:00
Venue

Registration

Reception
12:30-13:00
Venue

Welcome Reception

Auditorium
13:00-13:10
Venue

Conference Opening

Auditorium

Erich J. Windhab

ETH, Zürich

13:10-13:40

Plenary Speaker

Title of Presentation: To be announced soon.....


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Horst Christian Langowski

Technical University of Munich, Germany

13:40-14:10

Plenary Speaker

Topic of presentation: To be announced soon


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Atze Jan van der Goot

Wageningen University, Netherlands

14:10-14:35

Plenary Speaker

The search for new protein sources for plant-based meat alternatives


Plant-based meat alternatives are increasing in popularity. However, modern consumer demands suggest that a wider range of protein sources must be found and put into…

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Huub Lelieveld

Global Harmoniation Initative

14:35-15:00

Keynote Speaker

Debunking misinformation about food


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15:00-15:30
Venue

Tea/Coffee Break

Foyer
15:30-17:30

Session: Food Process Engineering

15:30-17:30

Chair: Atze Jan Van Der Goot, Wageningen University, Netherlands

Co-Chair: Huub Lelieveld, Global Harmonization Initiative

Maarten Schutyser

Wageningen University, Netherlands

15:30-15:55

Speaker

Topic: Dry Food Processing for Sustainable Production of High Quality Foods


Development and optimization of concentrated or even dry food processing technologies (such as drying, milling and dry separation) are key in achieving our ambitions with…

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Charis Galanakis

Wageningen University, Netherlands

15:55-16:20

Speaker

The role of polyphemols in novel biorefinery processing


Recently there is a great interest in the recovery, separation and purification of natural bioactive compounds from plant foods and especially polyphenols, due to their…

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Charis Galanakis

Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria

16:20-16:40

Speaker

Food waste recovery & innovation


The prospect of recovering high added-value compounds from the non-consumed materials of food processing is a story started few decades ago. The first successful efforts…

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Yvonne Ringelspacher

Friedrich-Alexander-University Erlangen-Nürnberg, Germany

16:40-17:00

Speaker

Increasing the local effectiveness of aerosol application by selective flow field Modifications


With aerosol (water droplets of 1-3 µm diameter dispersed in air) the relative humidity in conditioned rooms or in processes where overheating of surfaces is…

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Marisa Costa Gaspar

University of Coimbra, Coimbra, Portugal

17:00-17:20

Speaker

Biorefinery residues for food packaging applications


An increasing interest in food packaging materials without environmental impact has emerged in the last decade. Those materials are biodegradable and renewable biopolymers such as…

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End of Session

End of Day 1

10:50-12:50

Packaging trends & Clean Labelling Innovations

09:00-12:00

Innovative Processing Technologies

09:00-14:40

Chair: Horst-Christian Langowski, Technical University of Munich, Germany

Co- chair: Petros Taoukis, National Technical University of Athens, Greece

Petros Taoukis

National Technical University of Athens, Greece

09:00-09:25

Invited Speaker

Comparative study of the effect of novel treatments on quality and shelf life of cultured seabass and seabream.


The aim of the study was to investigate the effect of nonthermal (high pressure/HP, osmotic dehydration/OD, pulsed electric fields/PEF) and minimal processing methods (surface decontamination)…

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Stefan Steinhauser

Technical University of Munich, Freising, Germany

09:25-09:50

Speaker

Development of an inline sensor for the analysis of process-relevant properties during bakery production using Dynamic Laser Speckle Imaging


Drying of pasta is a process with high cost of energy. In Europe, it is allowed to have a residual moisture content of 13% in…

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Michael Metzenmacher

Technical University of Munich, Freising, Germany

09:50-10:10

Speaker

Inline monitoring of fermentation activity during beer production with ultrasound


The actual fermentation process of beer is based on brewer’s individual recipes and not consequently linked to precise process monitoring and control. Nevertheless, robust and…

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Bastian Schoeneberger

Friedrich-Alexander-University Erlangen-Nürnberg, Germany

10:10-10:30

Speaker

Local Adaptive Drying by means of Nozzles


Drying of pasta is a process with high cost of energy. In Europe, it is allowed to have a residual moisture content of 13% in…

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10:30-11:00
Venue

Tea/Coffee break/Poster Session

Foyer

Miao Yu

Hanze University of Applied Sciences, Groningen, Netherlands

11:00-11:20

Speaker

Supercritical carbon dioxide extraction of oil from Andean lupin seeds


The Andean lupin (Lupinus mutabilis) is one of the lost crops of Incas and has been grown in South America and as a food crop…

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Hélène Simonin

Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, France

11:20-11:40

Speaker

Are bacterial spores activated by High Pressure treatment at 20°C ?


Bacterial spores are extremely resistant life forms that play an important role in food spoilage and foodborne disease. The return of spores to a vegetative…

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Dominique Larrea-Wachtendorff

University of Salerno, Fisciano (SA), Italy

11:40-12:00

Speaker

Effect of processing time and type of starch on the physical properties of hydrogel produced by high hydrostatic pressure (HHP) for innovative applications


Starch-based hydrogels offer the possibility of providing suitable natural structures for innovative applications. High pressure technology (HHP) has been proposed as an alternative to traditional…

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Ayse Burcu Aktas

Cumhuriyet University, Sivas, Turkey

12:00-12:20

Speaker

FT-IR/NIR Spectroscopy Monitoring of Several Chemical Properties of Structured Lipids Produced by Interesterification of Beef Tallow with Vegetable Oils


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12:20-13:20

Lunch Break/Poster Session

Petros Taoukis

National Technical University of Athens, Greece

13:20-13:40

Speaker

Valorization of coffee brew by-products via recovery of high nutritional value compounds applied in cookie formulation


Coffee is one of the world’s most popular beverages daily consumed. Spent Coffee Ground(SCG) is the main byproduct (45%) of coffee beverage preparation and instant…

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Rock-Seth AGOUA

Universite Laval, Quebec, Canada

13:40-14:00

Speaker

Improvement of enzymatic hydrolysis of beta-lactoglobulin pretreated by High-Voltage Electrical Treatments.


Dairy industries generate large volume of by-products in the form of whey, which contains proteins with high nutritional value. ?-lactoglobulin (BLG) - major whey protein,…

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Juan Felipe Osorio-Tobón

University Institution Colegio Mayor de Antioquia, Medellín, Colombia

14:00-14:20

Speaker

Extraction of anthocyanins from Purple yam (Dioscorea alata) using ultrasonic assisted extraction: economic evaluation


Anthocyanins have a high antioxidant activity. Purple yam (Dioscorea alata) is a common plant in tropical countries and could be a valuable source of these…

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José Luis Sandoval Murillo

Albert-Ludwigs Universität Freiburg, Germany

14:20-14:40

Speaker

A Novel Numerical Model for the Simulation of High-moisture Extrusion Cooking of Vegetarian Meat Substitutes


This talk presents a novel numerical approach to better understand, asses and optimize high-moisture extrusion cooking for vegetarian meat substitutes. The production processes of vegetarian…

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14:45-17:30

Hygienic Design Engineering & Food Safety

14:45-17:30

Chair: Debra Smith, Vikan As, UK

Co Chair: Nick Van den Bosschelle, Polysto bvba, Netherlands

Debra Smith

Vikan As, UK

14:45-15:10

Speaker

Topic: To be announced soon.....


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Nick Van den Bosschelle

Polysto, bvba, Netherlands

15:10-15:35

Invited Speaker

Hygienic design walls, ceilings and kerbs


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15:35-16:00
Venue

Tea / Coffee Break / Poster Break

Foyer

To be announced

16:00-16:25

Speaker

Surface Finish of Stainless Steel and Cleanability


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16:25-16:50

Speaker


Submit Your Proposal

Gönül Silav

16:50-17:10

Speaker

An approach to implement sustainable food safety systems: A case study of the catering industry in Turkey


In recent years, particularly post 2000, comprehensive and dynamic framework of food and feed safety legislation has been put in place thorough the world. However,…

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Nur Alim Bahmid

Wageningen University and Research, Wageningen, Netherlands

17:10-17:30

Speaker

Partitioning of Allyl-isothiocyanate derived from mustard ground seeds in antimicrobial packaging for different food matrices


Allylisothiocyanate (AITC) has a low stability after being released from mustard seeds into headspace. Existing moisture presence in the packaging system induced the AITC degradation.…

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End of the Session/Day

19:00-22:00

Social Evening & Networking Dinner

09:00-12:00

Food Chemistry /Ingredients & Food Formulation

09:00-12:00

Chair: Huub Lelieveld, Global Harmonization Initiative

Co-chair: Petros Taoukis, National Technical University of Athens, Greece

Wanqing Jia

Wageningen University & Research, Wageningen, Netherlands

09:00-09:25

Speaker

Using rapeseed and sunflower meal as novel ingredients in food application


Rapeseed and sunflower are two of the most world-wide cultivated oilseeds for oil extraction. The main applications of this oil are human consumption and biodiesel…

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Yu Peng

Wageningen University, Wageningen, Netherlands

09:25-09:50

Speaker

Functional characteristics of mild fractionated soy protein processed at different pH value


With rapid population growth, more plant-based products are needed in the market currently with a sustainable production chain. However, to produce ingredients for plant-based products,…

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Maria João Cabrita

Universidade de Évora, Portugal

09:50-10:10

Speaker

Portuguese Olive oil fingerprinting and profiling for varietal origin


Extra virgin olive oil is a high-quality product and economically important for Portugal. According to official data, the Alentejo region is the main producing region…

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Miryam Amigo-Benavent

University of Limerick, Limerick, Ireland

10:10-10:30

Speaker

Enzymatic hydrolysis to increase energy efficiency during drying of whey protein ingredients


High protein content dairy ingredients are routinely produced in the food industry. During production, these ingredients are evaporated prior to spray-drying. A limitation in drying…

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10:30-11:00
Venue

Tea/Coffee Break

Miodrag Glumac

Zhejiang Gongshang Universcity, Hangzhou, China

11:00-11:20

Speaker

Salivary emulsification during oral processing of free oil/fat


Human saliva is a fluid naturally secreted in the oral cavity that interacts with food. It can be either unstimulated or stimulated. In this work,…

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Ayten Aylin Tas

University of Lincoln, United Kingdom

11:20-11:40

Speaker

Effect of protein and dietary fibre inclusion on physical properties and resistant starch content of extruded pea-flour based snacks


Increasing public health concerns necessitate the production of healthier snacks, preferably with lower glycaemic index. Resistant starch (RS) is a non-caloric ingredient and does not…

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Thanyaporn Kleekayai

University of Limerick, Limerick, Ireland

11:40-12:00

Speaker

Heat stability of whey protein hydrolysates generated under pH- and non pH-controlled conditions, and contribution of UHT processing on hydrolysate properties


The growing demand for ready-to-drink beverages has drawn attention to the development of high content whey protein beverages with enhanced functional properties. The aim of…

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Phantipha Charoenthaikij

Srinakharinwirot University, Bangkok, Thailand

12:00-12:20

Speaker

Young rice grass powder as the alternative natural food colorant


Color is one of the most important sensorial attributes affected consumers' acceptability and food selection. Naturally-derived food colorants were reported to provide high quality and…

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End of conference

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