|
Wednesday, 8 September 2010
Session: Food Safety
|
|
|
|
8:30-9:00
|
Registration
|
|
9:00-9:30
|
Opening Session
Welcome and Opening
Dietrich Knorr, Technische Universität Berlin, Germany
Sian Astley, Institute of Food Research, United Kingdom
Lothar Kroh, Technische Universität Berlin, Germany
|
|
|
|
|
Chair
|
Cornelia Rauh and Elisa Gayán Ordás
|
|
9:30-10:00
|
Plenary Lecture:
The history of food processing
Brian McKenna, President of EFFoST and Emeritus Professor of Food Science, University College Dublin, Ireland
|
|
|
|
|
10:00-10:20 (L.1)
|
Quantifying losses by mycotoxigenic fungi in relation to the risk of exceeding EU mycotoxin legislative limits
|
|
|
Kalliopi Mylona, Cranfield University, United Kingdom
|
|
|
|
|
10:20-10:40 (L.2)
|
Characterization of probiotic strains for the control and prevention of enteropathogens in the food chain
|
|
|
Cecilia Santini, University of Bologna, Italy
|
|
|
|
|
10:40-11:00 (L.3)
|
Determination of mycotoxin biomarkers in human urine as a tool for the estimation of Fusarium toxin contamination in food
|
|
|
Benedikt Warth, University of Natural Resources and Applied Life Sciences, Austria
|
|
|
|
|
11:00-11:30
|
Coffee Break
|
|
|
|
|
Chair
|
Ian O'Loughlin and Els Herremans
|
|
11:30-11:50 (L.4)
|
Campylobacter in retail poultry products in Finland and the possible reduction of Campylobacter
|
|
|
Pauliina Isohanni, University of Helsinki, Finland
|
|
|
|
|
11:50-12:10 (L.5)
|
Probiotics and prebiotics in poultry feeding: A strategy to reduce the transmission of C. jejuni along the food chain
|
|
|
Loredana Baffoni, University of Bologna, Italy
|
|
|
|
|
12:10-12:30
|
Occurrence of Arcobacter spp. in vegetable processing plants
|
|
(L.6)
|
Lena Hausdorf, Leibniz-Institut für Agrartechnik Potsdam-Bornim e.V., Germany
|
|
|
|
|
12:30-12:50 (L.7)
|
Sublethal injury and its utility in the development of combined processes of food preservation by emerging technologies
|
|
|
Laura Espina, Universidad de Zaragoza, Spain
|
|
|
|
|
12:50-13:50
|
Lunch
|
Session: Emerging Technologies
|
|
|
|
13:50-14:50
|
Poster Session – Seminar Room
|
|
|
|
|
Chair
|
Piroska Hartyani and Ana Fernandez Rodriguez
|
|
14:50-15:10 (L.8)
|
Protein-based indicators for temperature uniformity mapping of high pressure high temperature vessels
|
|
|
Tara Grauwet, Catholic University Leuven, Belgium
|
|
|
|
|
15:10-15:30 (L.9)
|
Evaluation of the substantial equivalence of high pressure and pulsed electric field pasteurised orange juice to conventionally heat pasteurised orange juice
|
|
|
Liesbeth Vervoort, Catholic University Leuven, Belgium
|
|
|
|
|
15:30-15:50
|
Stress induction with pulsed electric field treatment
|
|
(L.10)
|
Ana Balasa, Technische Universität Berlin, Germany
|
|
|
|
|
15:50-16:20
|
Coffee Break
|
|
|
|
|
Chair
|
Guillermo Saldaña and Katharina Schoessler
|
|
16:20-16:40
|
Premix emulsification systems
|
|
(L.11)
|
Akmal Nazir, Wageningen University, The Netherlands
|
|
|
|
|
16:40-17:00
(L.12)
|
Application of lab-on-a-chip in food science - from the point of view of a cereal scientist
|
|
|
Gabor Balazs, Budapest University of Technology and Economics, Hungary
|
|
|
|
|
17:00
|
Closure
|
|
|
|
Thursday, 9 September 2010
Session: Food Processing and Storage
|
|
|
|
Chair
|
Tara Grauwet and Daniel Baier
|
|
8:30-9:00
|
Plenary Lecture:
The State of Art of Food Science and Technology
Dietrich Knorr, Professor of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Germany
|
|
|
|
|
9:00-9:20 (L.13)
|
New environmentally friendly approach for modification of poly (ethersulfone) membranes
|
|
|
Norhan Mohamed, Wageningen University, The Netherlands
|
|
|
|
|
9:20-9:40 (L.14)
|
The effect of processing on the lycopene stability and in vitro bioaccessibility in plain tomato pulp
|
|
|
Ines Colle, Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Belgium
|
|
|
|
|
9:40-10:00 (L.15)
|
Molecular considerations for optimising enzymatic whey protein hydrolysis for application in functional foods
|
|
|
Ian O'Loughlin, Teagasc Cork, Ireland
|
|
|
|
|
10:00-10:20 (L.16)
|
Impact of the kinetics of baking and enzymes on the staling rate of bread crumb: a comprehensive study
|
|
|
Emna Besbes, ONIRIS Nantes, France
|
|
|
|
|
10:20-10:50
|
Coffee Break
|
|
|
|
|
Chair
|
Liesbeth Vervoort and Anne Grohmann
|
|
10:50-11:10 (L.17)
|
Hot air drying of apple cubes – impact of an electroporation pre-treatment on drying rate and soluble solids distribution
Henry Jaeger, Technische Universität Berlin, Germany
|
|
|
|
|
|
|
|
11:10-11:30 (L.18)
|
Phospho- and glycolipids in Brassica and effect of processing conditions on these membrane lipids
|
|
|
Heidi Blok Frandsen, University of Copenhagen, Denmark
|
|
|
|
|
11:30-12:30
|
Poster Session – Seminar Room
|
|
|
|
|
12:30-13:30
|
Lunch
|
|
|
|
Session: Mathematical Modeling / Others
|
|
|
|
|
Chair
|
Gabor Balazs and Kalliopi Mylona
|
|
13:30-13:50
|
Process control of industrial and laboratory high pressure processes
|
|
(L.19)
|
Cornelia Rauh, Friedrich-Alexander University Erlangen-Nuremberg, Germany
|
|
|
|
|
13:50-14:10 (L.20)
|
Modelling the processing of Brassica vegetables to predict the level and bioavailability of phytonutrients
|
|
|
Irmela Kruse, Wageningen University, The Netherlands
|
|
|
|
|
14:10-14:30 (L.21)
|
Numerical simulation of pH-changes during pulsed electric field treatment of liquids
|
|
|
Nicolas Meneses, Technische Universität Berlin, Germany
|
|
|
|
|
14:30-15:00
|
Coffee Break
|
|
|
|
|
Chair
|
Ana Balasa and Laura Espina
|
|
15:00-15:20 (L.22)
|
X-ray computed tomography of internal disorders of apples in relation to fruit microstructure
|
|
|
Els Herremans, Catholic University Leuven, Belgium
|
|
|
|
|
15:20-15:40 (L.23)
|
Protein- and metabolit-profiling of wheat grain grown under organic and conventional agricultural systems
|
|
|
Anja Bonte, Max Rubner-Institut Detmold, Germany
|
|
|
|
|
15:40-16:40
|
Poster Session – Seminar Room
|
|
|
|
|
16:40
|
Closure
|
|
|
|
|
19:00
|
Dinner - Luise
|
|
|
|
|
|
|
Friday, 10 September 2010
Session: Health, Quality and Nutrition
|
|
|
|
Chair
|
Henry Jaeger and Heidi Blok Frandsen
|
|
8:30-9:00
|
Plenary Lecture:
The Future of Food Processing
Volker Heinz, Director of the German Institute of Food Technologies, Quakenbrueck, Germany
|
|
|
|
|
9:00-9:20 (L.24)
|
Combined effect of meat composition and heating parameters on the chemical state and digestibility of proteins
|
|
|
Aurélie Promeyrat, Inra-Clermont-Ferrand-Theix, France
|
|
|
|
|
9:20-9:40 (L.25)
|
Effects on colour during processing and storage of cold-smoked Atlantic salmon according to different raw material quality and salting technology
|
|
|
Jørgen Lerfall, Sør-Trøndelag University College, Norway
|
|
|
|
|
9:40-10:00 (L.26)
|
Enhancement of sweetness intensity by inhomogeneous distribution of sucrose
|
|
|
Ana Mosca, Wageningen University/ TI Food and Nutrition, The Netherlands
|
|
|
|
|
10:00-10:20 (L.27)
|
Molecular design of novel functional ingredients based on sodium caseinate-maltodextrin conjugates for the delivery of phosphatidylcholine via food colloids
|
|
|
Nadezhda Grigorovich, Russian Plekhanov Academy of Economics, Russia
|
|
|
|
|
10:20-10:50
|
Coffee Break
|
|
|
|
|
Chair
|
Nicolas Meneses and Emna Besbes
|
|
10:50-11:10 (L.28)
|
Polyphenol bioavailability is dominated by the food matrix: Illustrative fates of caffeoylquinic acids in apple beverages and coffee
|
|
|
Thomas Erk, Technische Universität Kaiserslautern, Germany
|
|
|
|
|
11:10-11:30 (L.29)
|
Effect of vegetable soup consumption on the serum levels of carotenoids and oxidative status in healthy adults
|
|
|
Rebeca Martínez-Tomás, University of Murcia, Spain
|
|
|
|
|
11:30-11:40
|
Announcement of ”Best Poster” at Lecture Hall
|
|
11:40-11:50
|
Poster 3rd place (short presentation)
|
|
11:50-12:00
|
Poster 2nd place (short presentation)
|
|
12:10-12:20
|
Poster 1st place (short presentation)
|
|
|
|
|
12:20-13:20
|
Lunch
|
|
|
|
|
13:20-14:20
|
Announcement of ”Best Presentation”
|
|
|
Closing Ceremony
|
|
