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12:30 - Registration
13:30 - Opening session
- Welcome and opening Klas Hesselman, President ,SIK
- Food Factory for the Future -challenges and needs for innovation, Dietrich Knorr, Technical University Berlin, Germany and President Elect EFFoST
- FP7 research activities on food processing, Jurgen Lucas, European Commission, DG Research.
Session 1: Processing for tailored quality
Chair: Dietrich Knorr, Technical University Berlin, Germany
14:50- Plenary speakers
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Process design of nanostructured carrier and release systems for functional compounds; Erich Windhab, Swiss Federal Institute of Technology, Switzerland,
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Food structures for nutrition, health and wellness; Stefan Palzer and Stefan Kaufmann, Nestlé Research Center, Switzerland,
15:50 - Coffee Break and poster session
16:10 - Technical presentations
- Healthy Structuring - Nutritional and Structural Design of Natural Foods for Health and Vitality; Maud Langton, SIK, Sweden;
- Tenderization of beef meat by electrohydraulic shockwaves; Stefan Töpfl, German Institute of Food Technologies, Germany;
- Juice factory of the future - Adjustment of milling, mash electroporation and pressing for the development of a pulsed electric field (PEF) assisted juice production in industrial scale; Henry Jaeger, Technical University Berlin, Germany,
- Rapid Inactivation of pectin methyl esterase in orange juice and tomato juice by high electric field AC treatment; Kunihiko Uemura, National Food Research Institute, Japan.
- High pressure treatment of marinated poultry meat products - potential to minimize pressure-induced protein denaturation; Johanna Schmidgall, German Institute of Food Technologies, Germany,
- A new production and distribution system for pre-fried vegetables as convenience meal components; Jens Adler-Nissen, National Food Institute, Food Production Engineering, DTU Denmark,
18:10- Poster session
19.30 Welcome reception
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