CONFERENCE PROGRAM 
A short overview will be given of the changes in the Food industry that are challenging the Food equipment suppliers. Very often Stainless steel is…
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The abundant plastic waste in the environment ranging from macroscopic pieces down to nanoscale particulates poses a serious threat on all types of plastic packaging.…
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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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Not only the general public, but particularly also politicians and opinion makers judge the safety and desirability of technologies on information that comes free from…
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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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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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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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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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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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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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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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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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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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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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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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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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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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Processes for fractionation of biomass in a biorefinery concept needs scaling to proof that the processes are implementable – both practically and economically. Project proposal…
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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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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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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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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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Many food products can be considered as complex materials having various phases. For example, ice cream consists of 7 phases, including different water phases. Different…
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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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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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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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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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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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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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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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