Presentation of posters
Session 1
| How to reach a CO2, water and waste neutral food processing industry in Flanders by 203 |
Toon Smets |
The Flemish Research Institute for technology |
Belgium |
|
CIP cleaning of processed food fouled membrane installations as integrated process step
|
Hein Timmerman |
Diversey Belgium |
Belgium |
| Inactivation of Bacillus subtilis vegetative cells by pulsed light treatments |
Baoloc Nguyen |
Laboratoire de Microbiologie Signaux et Microenvironnement |
France |
| Pulsed electron beam sterilizer |
Camille Lamarche |
International Technologies For High Pulsed Power |
France |
| Bacteria disinfection of water by nanosecond pulsed electric field |
Alexis Guionet |
Véolia Environnement Recherche Innovation
|
France |
| Physical methods to inactivate bacteria |
Vanessa Joubert |
CERPEM |
France |
|
Inactivation of Bacillus subtilis spores in soybean milk by combined radio frequency flash heating and moderate heating
|
Kunihiko Uemura |
National Food Research Institute |
Japan |
|
Reducing food contamination risks by efficient hygienic design and good hygiene practices of Food Processing Equipment
|
Roger Scheffler |
Intralox L.L.C Europe |
The Netherlands |
|
Improvement and Optimisation of Industrial Process Cleaning in the Brewing Industry – How Do You Know When Your Process is Clean?
|
Charlotte Atwell |
University of Newcastle upon Tyne |
UK |
Session 2
| Concentrations of ethyl carbamate, copper and alcohol in sugar cane spirits during maturation in oak casks |
Leandro Marelli de Souza |
University of São Paulo,College of Agriculture
|
Brazil |
| Two methods for testing the inactivation of murine norovirus by biocides |
Christophe Soumet |
ANSES |
France |
| Contamination of vegetable wash water: recycling is it possible? |
Elodie Sarron |
Institut Polytechnique LaSalle Beauvais
|
France |
|
Adhesion and viability of Listeria Monocytogenes and Pseudomonas fragi on TiO2 films grown on TiN/Stainless steel coupons
|
Frédéric de Nardi |
IUT Saint Brieuc |
France |
|
Management of perfluorinated Anti stick coating in the baking industry; “SATIN” project (2012-2015)
|
Alain Le Bail |
Oniris |
France |
Session 3
| Recovering of aromas from seafood cooking juices: the case of the Irish mussel chain value |
Laurent Vandanjon |
Laboratoire GEPEA CNRS / Université de Nantes |
France |
| Chemical and functional properties of carrot mark and –rind after HP and PEF treatment in comparison to a thermal treatment |
Claudia Siemer |
German Institute of Food Technologies (DIL) |
Germany |
Session 4
|
Optimization of phenolic compounds and color extraction of fragments of oak wood from three french florests by response surface methodology
|
Aline Marques Bortoletto |
University of São Paulo, College of Agriculture |
Brazil |
|
Solid State Fermentation as an alternative process for starters, enzymes and food additives production
|
J. De Coninck |
INRA |
France |
|
Evaluation of production line performance using discrete event simulation
|
Karin Östergren |
SIK |
Sweden |
| Improvement and Optimisation of Industrial Process Cleaning in the Brewing Industry – How Do You Know When Your Process is Clean? |
Charlotte Atwell |
School of Chemical Engineering and Advanced Materials |
UK |
| A biomimetic olfactory based biosensor combining electrochemistry and odorant-binding protein |
Emilie Barou |
Institut de Chimie Moléculaire de l’Université de Bourgogne
|
France |
| Fish Processing Factory of the Future |
John Reidar Mathiassen |
SINTEF Fisheries and Aquaculture
|
Norway |
| Cobotics for efficient and RSI-less food industry |
Frédéric Colledani |
CEA, LIST, Interactive Robotics Unit |
France |
|
