Poster presentation: Session 2

Session 2: Sustainable food production   

P2.7

Sustainable food production of typical cured meat products in Mediterranean Countries, Jorge  Molina, Technological Centre,  Valencia, Spain

P2.8

Are European Food SMEs ready for Continuous Process Improvement?, Dora  Manoj Kumar, Ghent University, Department of Agricultural Economics, Belgium

P2.9

The influence of processing parameters and material properties on energy efficiency during microwave convective drying of porous materials and foods, Emma  Holtz, SIK, Sweden

P2.10

Continuous Microwave Heating of Pumpable Foods - with a Large Potential for Energy-Efficient Production of High-Quality Foods, Birgitta  Raaholt, SIK, Sweden

P2.11

Impact of processes in Life Cycle Assessment of bread: a study case, Vanessa  Jury, ONIRIS - UMR GEPEA (UMR CNRS 6144, France

P2.12

TRACK_FAST: An initiative aiming at a more innovative and competitive European Food Science and Technology, Cristina L.M.  Silva, CBQF / Escola Superior de Biotecnologia, Portugal

P2.13

Integrated heat and mass transfer model for Solar drying simulation of grapes, Cristina L.M.  Silva, CBQF / Escola Superior de Biotecnologia, Portugal