•  Pre-congress
     Social events
     Registrations, coffee breaks and lunches
     Plenary and keynotes lecturers
     Parallel Sessions
     Special sessions 
     
     Visits
     Round-Table
    Speaker
    TBC
     08:00 - 08:30Plénière d'ouverture - Programme Dyn
    Healthy diets and food processing level: some research issues for food engineering.
     Isabelle SOUCHON
     09:00 - 09:40Plénière - Programme Dyn
    The link between food processing and food quality: can we go beyond the obvious?
     Vincenzo FOGLIANO
     09:40 - 10:20Plénière - Programme Dyn
    Driving commitment to a sustainable food system: consumer and producer perspectives
     Sara GONZÁLEZ-GARCÍA
     11:00 - 11:40Plénière - Programme Dyn
    The role of refrigeration in creating a secure, sustainable and resilient food chain
     Judith EVANS
     11:40 - 12:20Plénière - Programme Dyn
    Release kinetics and encapsulation efficiency of embedded active ingredients in fat-based matrices using cold extrusion
     Carolin BOMMES
     14:00 - 14:15Sessions parallèle - Programme Dyn
    Cytotoxic evaluation of liposomes/chitosomes using chicken fibroblast cell line
     Milena MARTELLI TOSI
     14:15 - 14:30Sessions parallèle - Programme Dyn
    Study of the synergy between carnauba wax and fat from palm oil to structure soybean oil
     Diego CANIZARES
     14:30 - 14:45Sessions parallèle - Programme Dyn
    Effect of carnauba wax and glyceryl monostearate ratio on foaming ability and rheological properties of whipped oleogel
     Angela BORRIELLO
     14:45 - 15:00Sessions parallèle - Programme Dyn
    The effect of spray-drying and freeze-drying on encapsulation efficiency, and oxidative stability of ?-3 rich oil in water nanoemulsion during storage
     Ioanna SEMENOGLOU
     15:00 - 15:15Sessions parallèle - Programme Dyn
    Development of a O/W nanoemulsion as a delivering vehicle of lipids of interest for application on bovine embryonic growth
     Paulo José DO AMARAL SOBRAL
     15:15 - 15:30Sessions parallèle - Programme Dyn
    On the road to a better understanding of the teamwork of multiple commercial emulsifiers and their consequence for intestinal lipid digestion
     Daphne MICHELS
     15:30 - 15:45Sessions parallèle - Programme Dyn
    Potential of polysaccharides for food packaging applications
     Maria URENA
     14:00 - 14:15Sessions parallèle - Programme Dyn
    Ginger residue and protein coating development for food preservation
     Alcilene MONTEIRO FRITZ
     14:15 - 14:30Sessions parallèle - Programme Dyn
    Innovative encapsulation strategy to improve sustainability of biodegradable bioactive food packaging: case of PHBV (Poly-3-hydroxybutyrate-co-3-hydroxyvalerate) containing carvacrol
     Aynura RZAYEVA
     14:30 - 14:45Sessions parallèle - Programme Dyn
    Using time equivalence to design safe recycled food packaging with functional barriers
     Natacha DAOUD
     14:45 - 15:00Sessions parallèle - Programme Dyn
    Development of effective permeance relationships for ethylene losses from packaging systems
     Carlos LOPEZ-LOZANO
     15:00 - 15:15Sessions parallèle - Programme Dyn
    Microscopic model mass transfer of contaminants from recycled paper and board into foodstuffs
     Lucas BIANT
     15:15 - 15:30Sessions parallèle - Programme Dyn
    Evaluation of corrosion resistant coatings in metal cans used for heat treated packaged foods
     Melvin PASCALL
     15:30 - 15:45Sessions parallèle - Programme Dyn
    How to involve the stakeholders in the sustainability assessment process of a technology or food value chain
     Genevieve GESAN-GUIZIOU
     14:00 - 14:15Sessions spéciale - Programme Dyn
    Environmental, Social, and Economic Sustainability Assessment of Food Production Systems
     Alexander MATHYS
     14:15 - 14:30Sessions spéciale - Programme Dyn
    Development of encapsulated plant-based extracts rich in phenolic compounds with high antioxidant activity for their incorporation into legume flours
     Alexandra MARI
     14:30 - 14:45Sessions spéciale - Programme Dyn
    Dynamic weighting model of environmental impacts of food systems
     Sergiy SMETANA
     14:45 - 15:00Sessions spéciale - Programme Dyn
    Multi-objective optimization of food and feed production chains (with a case study on insects)
     Alberto TONDA
     15:00 - 15:15Sessions spéciale - Programme Dyn
    Enhancing the Sustainability Outlook through Upcycling of co/by-product: A Case of Fruits and Vegetable Production Value Chain in Canada
     Prince AGYEMANG
     15:15 - 15:30Sessions spéciale - Programme Dyn
    Valorisation of plant coproducts: characterisation and implementation of a prioritisation methodology using multi-criteria analysis
     Emilie KORBEL
     15:30 - 15:45Sessions spéciale - Programme Dyn
    Modelling of pore development during drying of viscoelastic food materials
     Ruud VAN DER SMAN
     14:00 - 14:15Sessions parallèle - Programme Dyn
    Unraveling the influence of convective drying on vegetable seeds
     Julia VESER
     14:15 - 14:30Sessions parallèle - Programme Dyn
    Modeling of the moisture sorption kinetics and humidity-induced collapse for freeze-dried products
     Kyuya NAKAGAWA
     14:30 - 14:45Sessions parallèle - Programme Dyn
    Microstructural analysis of frozen raspberries using X-ray microtomography: a comparative study with quality changes
     Gwenaëlle VERBRUGGHE
     14:45 - 15:00Sessions parallèle - Programme Dyn
    Microstructure evolution during deep frying and its impact on material properties
     Ujjwal VERMA
     15:00 - 15:15Sessions parallèle - Programme Dyn
    Numerical design and use of a portable probe for the identification of mechanical and mass transport properties within fermenting food matrices: application to semi-hard cheese
     David GRENIER
     15:15 - 15:30Sessions parallèle - Programme Dyn
    Microwave hydrothermal treatment of chickpea seeds: mass transfer dynamics
     Clarissa ALBUQUERQUE DETOMI
     12:15 - 12:30Sessions parallèle - Programme Dyn
    Pasteurization of food and beverages by high pressure processing (HPP) at room temperature: Inactivation of Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Salmonella and other microbial pathogens
     Filipa SILVA
     14:15 - 14:30Sessions spéciale - Programme Dyn
    High Pressure Thermal Processing (HPTP) Systems
     Rui QUEIRÓS
     14:30 - 14:45Sessions spéciale - Programme Dyn
    High pressure thermal processing and pressure assisted thermal sterilization - an overview
     14:45 - 15:00Sessions spéciale - Programme Dyn
    HPTS and its effect on production of food processing contaminants and quality-related properties in food in comparison to thermal-only processing
     Robert SEVENICH
     15:00 - 15:15Sessions spéciale - Programme Dyn
    International Laws and Regulations Impacting the Commercial Uptake and use of High Pressure Thermal Processing for Human Food
     Larry KEENER
     15:15 - 15:30Sessions spéciale - Programme Dyn
    Computational modelling and engineering aspects of High Pressure Thermal Processing
     Kai KNOERZER
     15:30 - 15:45Sessions spéciale - Programme Dyn
    A microscopic look at the fouling mechanisms in dairy protein mixes by rheometry and microfluidics
     Luca LANOTTE
     14:00 - 14:15Sessions spéciale - Programme Dyn
    Role of calcium and casein micelle on the thermal denaturation of whey protein solutions and fouling mechanisms
     Guillaume DELAPLACE
     14:15 - 14:30Sessions spéciale - Programme Dyn
    Minimising energy use in milk heat treatment using a dynamic fouling predictive model
     Maria Ioanna MALLIAROUDAKI
     14:30 - 14:45Sessions spéciale - Programme Dyn
    Investigation of Blended Milk-Pea Protein Beverage Fouling using Quartz Crystal Microbalance with Dissipation (QCM-D)
     Rahul KAMATH
     14:45 - 15:00Sessions spéciale - Programme Dyn
    Cleaning of simple cohesive soil layers in a radial flow cell and slit flow cleaning cell
     Karthikeya DESHMUKH
     15:00 - 15:15Sessions spéciale - Programme Dyn
    Foam flow cleaning of surfaces contaminated by Bacillus spores: impact of complex geometries mimicking food equipment
     Thierry BÉNÉZECH
     15:15 - 15:30Sessions spéciale - Programme Dyn
    Interfacial interaction: the fifth element of Sinners Circle
     Zhenyu ZHANG
     15:30 - 15:45Sessions spéciale - Programme Dyn
    Bigels produced with whey protein isolate and glycerol monostearate trhough hot and cold gelification
     Gabrielli CLÍMACO
     16:30 - 16:45Sessions parallèle - Programme Dyn
    Comparison of potato protein aggregates obtained by high pressure and heat treatment for potential use as nano-vehicles for hydrophobic bioactive molecules
     Paula KHATI
     16:45 - 17:00Sessions parallèle - Programme Dyn
    Extruded fava bean ingredients for dairy product application
     Guy DELLA VALLE
     17:00 - 17:15Sessions parallèle - Programme Dyn
    Fabrication and characterization of starch-based structural materials for edible robotic applications
     Ruihao ZHU
     17:15 - 17:30Sessions parallèle - Programme Dyn
    Gaps and recent advances in our understanding of anthocyanins stability during processing and shelf life: potential implications to processed products
     Avi SHPIGELMAN
     17:30 - 17:45Sessions parallèle - Programme Dyn
    Passion fruit ice cream enriched with nanoencapsulated lutein: antioxidant activity and bioaccessibility of the carotenoid
     Samantha PINHO
     17:45 - 18:00Sessions parallèle - Programme Dyn
    The Microbial and Physico-Chemical quality of Tenebrio molitor Powder: evaluation of the impact of four different manufacturing process
     Géraldine BOUÉ
     16:30 - 16:45Sessions parallèle - Programme Dyn
    Effects of vacuum microwave drying on drying characteristics and flavor of edible cricket
     Miyu INOUE
     16:45 - 17:00Sessions parallèle - Programme Dyn
    Effect of non-thermal assisted processing on the quality of house crickets: pulsed electric fields and electrohydrodynamic drying
     Marios PSARIANOS
     17:00 - 17:15Sessions parallèle - Programme Dyn
    Microfiltration as a mild alternative decontamination and fractionation method for lesser mealworms and house crickets
     Luc SWEERS
     17:15 - 17:30Sessions parallèle - Programme Dyn
    Effect of the hexane defatting step on the protein profiles and techno-functionalities of pea and mealworm ingredients
     Alexia GRAVEL
     17:30 - 17:45Sessions parallèle - Programme Dyn
    Degreasing of the black soldier fly ( Hermetia illucens L.) larve meal with supercritical CO2
     Vanessa Aparecida CRUZ
     17:45 - 18:00Sessions parallèle - Programme Dyn
    Impact of the process and the extraction method on lipids extraction from microalgae
     Vanessa JURY
     16:30 - 16:45Sessions parallèle - Programme Dyn
    Optimization of key growth parameters involved in biomass production of Pavlova gyrans and their effects on the fatty acid profile and the protein content
     Filipe MACIEL
     16:45 - 17:00Sessions parallèle - Programme Dyn
    Integrated process conception to produce a soluble protein extract from Tetraselmis chui with low color for food application
     Hugo MEAR
     17:00 - 17:15Sessions parallèle - Programme Dyn
    Volcanic proteins: Galdieria sulphuraria protein profile and bioaccessibility
     Fabian ABIUSI
     17:15 - 17:30Sessions parallèle - Programme Dyn
    Effects of moderate electric fields on microalgae cell structure -novel perspectives towards improved bio accessibility of metabolites
     Luís MACHADO
     17:30 - 17:45Sessions parallèle - Programme Dyn
    Creating meat-like fibrous structures based on microalgal proteins with high moisture extrusion cooking
     Corina SÄGESSER
     17:45 - 18:00Sessions parallèle - Programme Dyn
    New processing route for strawberry puree using a fermented vegetable juice
     Clarisse BREARD
     16:30 - 16:45Sessions parallèle - Programme Dyn
    Microbial decontamination using ultra-high irradiance blue light
     Sébastien DUPONT
     16:45 - 17:00Sessions parallèle - Programme Dyn
    Biocontrol of mycotoxigenic fungi by Lactic Acid Bacteria and Yeasts in coffee
     Claudia LOPEZ RODRIGUEZ
     17:00 - 17:15Sessions parallèle - Programme Dyn
    Bioconversion of lactose from Greek yoghurt acid whey effluents into prebiotic galactooligosaccharides via a novel hyperthermophilic ?-glucosidase from Thermotoga neapolitana
     Athanasios LIMNAIOS
     17:15 - 17:30Sessions parallèle - Programme Dyn
    Antimicrobial coating based on essential oils encapsulated in sodium caseinate-guar gum blend to preserve quality of fresh fruits
     Nicoletta Antonella MIELE
     17:30 - 17:45Sessions parallèle - Programme Dyn
    AI-enabled biosensing for rapid and low-cost detection of bacteria
     Nitin NITIN
     17:45 - 18:00Sessions parallèle - Programme Dyn
    Comparative measurement of dielectric properties of food powders at microwave frequencies by open-ended coaxial probe and cavity perturbation technique
     Ana Caroline FRABETTI
     16:30 - 16:45Sessions parallèle - Programme Dyn
    Bringing knowledge in the technofunctionality of fruit and vegetables powders using a multiscale approach
     Jennifer BURGAIN
     16:45 - 17:00Sessions parallèle - Programme Dyn
    In situ study of maltodextrins particle surface properties by environmental Atomic Force Microscopy
     Régis BADIN
     17:00 - 17:15Sessions parallèle - Programme Dyn
    Wood hemicelluloses as effective wall materials for spray-dried microcapsulation: An example using flaxseed oil
     Thao Minh HO
     17:15 - 17:30Sessions parallèle - Programme Dyn
    Energy-efficient process for the manufacture of dairy powders using superconcentration and granulation
     Gaëlle TANGUY
     17:30 - 17:45Sessions parallèle - Programme Dyn
    Effect of the degree of polymerization of maltodextrins on the moisture sorption isotherms and the phase transitions
     Nancy Anabel GARCÍA CARRERA
     17:45 - 18:00Sessions parallèle - Programme Dyn
    Extension of a classification scheme for cleaning mechanisms from steady to unsteady data and application to further soils
     Christian GOLLA
     16:30 - 16:45Sessions spéciale - Programme Dyn
    Fouling of Food-Contact Surfaces; Scale-up Parameters
     Dennis HELDMAN
     16:45 - 17:00Sessions spéciale - Programme Dyn
    Design of biomimetic coatings to mitigate dairy fouling
     Maude JIMENEZ
     17:00 - 17:15Sessions spéciale - Programme Dyn
    Surface effects in fouling and cleaning
     Peter FRYER
     17:15 - 17:30Sessions spéciale - Programme Dyn
    Feedback Control of the Food Quality Trajectory Using In-Package Sensing and a Process-As-You-Go Approach
     Sudhir SASTRY
     17:30 - 17:45Sessions spéciale - Programme Dyn
    Presentation of the EHEDG and the Hygienic design
     Janyce FRANC
     17:45 - 18:00Sessions spéciale - Programme Dyn
    Impact of pH and temperature on a-galactosides diffusion and degradation during steeping and cooking processes of chickpea, lentils, and beans
     Christian MESTRES
     08:15 - 08:30Sessions parallèle - Programme Dyn
    Physical pre-treatments of pigeon pea seeds: impact on the conformation and functionality of proteins extracted by aqueous fractionation
     Adilson LOCALI PEREIRA
     08:30 - 08:45Sessions parallèle - Programme Dyn
    Effect of germination time on properties, flavour attributes and in vitro starch digestibility of green Altamura lentils
     Annalisa ROMANO
     08:45 - 09:00Sessions parallèle - Programme Dyn
    Understanding and optimization of rapid and small-scale germination process on the nutritional quality of lentil and cowpea
     Luiza AVEZUM
     09:00 - 09:15Sessions parallèle - Programme Dyn
    Understanding the physicochemical processes involved in cooking legumes to drive water transfer
     Philippe BOHUON
     09:15 - 09:30Sessions parallèle - Programme Dyn
    Assessing changes in lentils texture during hydrothermal treatment
     Maillard GUILHEM
     09:30 - 09:45Sessions parallèle - Programme Dyn
    Ethanol pre-treatment to drying of quinoa grain and malt: effect on drying kinetics and internal structure
     Pedro AUGUSTO
     09:45 - 10:00Sessions parallèle - Programme Dyn
    Mapping water demand and trends in food manufacturing
     Estefania LOPEZ-QUIROGA
     08:15 - 08:30Sessions parallèle - Programme Dyn
    Development of eco-design tools for wastewater reuse or recycling in the food processing industries: the MINIMEAU ANR project - Application to a dairy case study
     Yvan DELOCHE
     08:30 - 08:45Sessions parallèle - Programme Dyn
    Evaluation of Alternative-to-chlorination Disinfection Technologies in the Treatment of the Maltese Potable Water
     Georgios PSAKIS
     08:45 - 09:00Sessions parallèle - Programme Dyn
    Development of Acrylated Bioresin from Soybean Oil using Green Solvents
     Kasiviswanathan MUTHUKUMARAPPAN
     09:00 - 09:15Sessions parallèle - Programme Dyn
    Refining of plant proteins from food processing side streams using Natural Deep Eutectic Solvents
     Joseph DUMPLER
     09:15 - 09:30Sessions parallèle - Programme Dyn
    Sustainable food processing requires dry fractionation and more efficient drying
     Maarten SCHUTYSER
     09:30 - 09:45Sessions parallèle - Programme Dyn
    Adsorption of polycyclic aromatic hydrocarbons (PAHs)by nanomaterials-reinforced fibrous casings in smoked sausages
     Majid JAVANMARD
     09:45 - 10:00Sessions parallèle - Programme Dyn
    A new process simulator to optimize production design according to the local context: case of cassava flour
     Francis COURTOIS
     08:15 - 08:30Sessions parallèle - Programme Dyn
    Multi-physics dynamic modelling with Modelica: the study case of an experimental tomato greenhouse over a whole production season
     Samuel SOURISSEAU
     08:30 - 08:45Sessions parallèle - Programme Dyn
    Infrared Process for Surface Decontamination of Dry Onions and Developing a Computational Mathematical Model for Industrial Scale Process Design
     Eda COSKUN
     08:45 - 09:00Sessions parallèle - Programme Dyn
    Numerical modeling of CO2 diffusion in food as a porous media for soluble gas stabilization technology
     Sara ESMAEILIAN
     09:00 - 09:15Sessions parallèle - Programme Dyn
    Heat and Mass transfer Characterization of Lebanese bread during baking
     Yves MANSOUR
     09:15 - 09:30Sessions parallèle - Programme Dyn
    Scaling of continuous pulsed electric fields processes by means of dimension analysis and computational fluid dynamics
     Justus KNAPPERT
     09:30 - 09:45Sessions parallèle - Programme Dyn
    Comparison of direct numerical simulation and experimental investigation of droplet breakup inside a high-pressure homogenizer outlet chamber
     Peyman OLAD
     09:45 - 10:00Sessions parallèle - Programme Dyn
    A simple theory helps identifying which different rheological properties can result in the same syringe flow test performance of the International Dysphagia Diet Standardisation initiative (IDDSI)
     Rémi LECANU
     08:15 - 08:30Sessions parallèle - Programme Dyn
    Non-destructive internal defects detection in apple fruits using novel x-ray dark field imaging and machine learning
     Jiaqi HE
     08:30 - 08:45Sessions parallèle - Programme Dyn
    Combination of acoustic imaging and machine learning algorithms for the rapid characterization of jelly-based products
     Gentil Andres COLLAZOS-ESCOBAR
     08:45 - 09:00Sessions parallèle - Programme Dyn
    Mapping the variability to develop a decision for end quality of fresh horticultural product upon arrival in the retail by machine learning based techniques
     Deniz TURAN
     09:00 - 09:15Sessions parallèle - Programme Dyn
    Estimation of food texture from measurement data by machine learning
     Hiroyuki NAKAMOTO
     09:15 - 09:30Sessions parallèle - Programme Dyn
    Expert knowlege integration for smart tools modeling: application to wheat use
     Melanie MUNCH
     09:30 - 09:45Sessions parallèle - Programme Dyn
    A Q-learning approach to planning a sustainable food manufacturing system
     Mohamed Habib JABEUR
     09:45 - 10:00Sessions parallèle - Programme Dyn
    The effect of bubble distribution inside a food fermentor
     Dragana ARLOV
     08:15 - 08:30Sessions parallèle - Programme Dyn
    The effect of dasher design on residence time and microstructure of frozen desserts produced with a continuous scraped surface freezer
     Lauren GALLAGHER
     08:30 - 08:45Sessions parallèle - Programme Dyn
    Future cheeses produced by extrusion of renneted curds
     Lilia AHRNE
     08:45 - 09:00Sessions parallèle - Programme Dyn
    Heat transfer coefficients and temperature distribution in conventional and microwave-assisted pasteurization of mango pulp
     Guilherme RUSSO
     09:00 - 09:15Sessions parallèle - Programme Dyn
    Development and validation of models for heat treatment of concentrated skim milk in batch and continuous process
     Gieun YUN
     09:15 - 09:30Sessions parallèle - Programme Dyn
    CFD Study for Shell and Tube Heat Exchanger Design: Novel Baffle and Tube Arrangements
     Kubra BULDUK SAHIN
     09:30 - 09:45Sessions parallèle - Programme Dyn
    Concentration of Liquid Food Extracts Based on Process-Controlled Gas Hydrate Formation
     Robyn Megan SUTTER
     09:45 - 10:00Sessions parallèle - Programme Dyn
    Altering aromas by applying cold plasma processing
     Fabiano FERNANDES
     08:15 - 08:30Sessions parallèle - Programme Dyn
    Analysis and Simulation of Transport of Plasma-Activated Mist in Food Safety Applications
     Eric LORENZ
     08:30 - 08:45Sessions parallèle - Programme Dyn
    Influence of static electric field on the surface tension of selected aqueous solution; interest to stabilize interfaces in foams and emulsions
     Adrien GARCIA
     08:45 - 09:00Sessions parallèle - Programme Dyn
    Application of pulsed electric fields as an alternative peeling method for tomatoes and kiwifruits
     Marianna GIANCATERINO
     09:00 - 09:15Sessions parallèle - Programme Dyn
    Effect of pulsed electric fields on the recovery of docosahexaenoic acid from Crypthecodinium cohnii
     Alexandros KATSIMICHAS
     09:15 - 09:30Sessions parallèle - Programme Dyn
    How food processing can engineer the health potential of vegetables
     Flore VANCOILLIE
     09:30 - 09:45Sessions parallèle - Programme Dyn
    A new protein source on the rise: Effect of pulsed electric fields and ultrasound on efficient and sustainable protein extraction, yield and techno-functionality from duckweed cultivated under optimized conditions
     Patricia MAAG
     09:45 - 10:00Sessions parallèle - Programme Dyn
    Study of sorghum grain pretreatments and milling for new functional flours and semolina
     Reine BARBAR
     10:45 - 11:00Sessions parallèle - Programme Dyn
    Anticipating dough behavior in baking industry by tackling gluten network structure
     Maude DUFOUR
     11:00 - 11:15Sessions parallèle - Programme Dyn
    Bringing the concept of healthy to flatbreads through vegetables
     Maria SANTAMARIA
     11:15 - 11:30Sessions parallèle - Programme Dyn
    Innovative and emerging processing in bakery, patisserie and chocolate ingredients industry – a leverage towards more sustainable and healthy food solutions
     Tim VAN CAELENBERG
     11:30 - 11:45Sessions parallèle - Programme Dyn
    Effect of egg yolk components on the glassy state of sugar and gluten formation in cookies
     Kanoko KAWAI
     11:45 - 12:00Sessions parallèle - Programme Dyn
    Textural, nutritional and sensorial characterization of cookies fortified with almond okara, the by-products of almond milk production
     Carmine SUMMO
     12:00 - 12:15Sessions parallèle - Programme Dyn
    From bread to digesta: How superfine-milled purple whole wheat flour affects bread performance, human sensory evaluation and in vitro starch digestion
     Yingfen JIANG
     12:15 - 12:30Sessions parallèle - Programme Dyn
    Manufacturing programmable liquid-filled channels in 3D printed ink-gel structures to deliver personalized doses of micro-nutrients
     Antonio DEROSSI
     10:45 - 11:00Sessions parallèle - Programme Dyn
    Novel Synchronous Multi-Scale 3D-printing of foods for tailored sugar-reduced sweetness perception
     Lucas KOHLER
     11:00 - 11:15Sessions parallèle - Programme Dyn
    Evaluation of potato starch gelling ingredients (native and modified by dry heating) and post-processing in the texture of 3D printed foods
     Alain LE-BAIL
     11:15 - 11:30Sessions parallèle - Programme Dyn
    A novel 3D printing approach for development of micronutrient fortified rice kernels
     C ANANDHARAMAKRISHNAN
     11:30 - 11:45Sessions parallèle - Programme Dyn
    Impact of macronutrient composition on 3D printability of pea-based food formulations
     Aaditya VENKATACHALAM
     11:45 - 12:00Sessions parallèle - Programme Dyn
    Investigation of Pound Cake Baking in the Case of Ohmic Heating for an application in 3D printing
     Eugenia ASAMOAH
     12:00 - 12:15Sessions parallèle - Programme Dyn
    Rheological and 3D printing behavior of pea and soy protein pastes
     Lilia AHRNE
     12:30 - 12:45Sessions parallèle - Programme Dyn
    A fundamental understanding of drop breakup in emulsification devices brings new hope for lowering the energy cost of homogenization
     Andreas HÅKANSSON
     10:45 - 11:00Sessions parallèle - Programme Dyn
    A mathematical model to predict the release of encapsulated food active compounds from viscoelastic matrices
     Susana ZORRILLA
     11:00 - 11:15Sessions parallèle - Programme Dyn
    An Innovative Approach for De-Crystallization of Honey by Radio Frequency Heating: Computational Monitoring of Process Efficiency
     Rahmi UYAR
     11:15 - 11:30Sessions parallèle - Programme Dyn
    Accounting for uncertainty and variability in food processing and post-processing kinetic calculations: the case of nutritional deterioration in fruit and vegetable products
     Maria GIANNAKOUROU
     11:30 - 11:45Sessions parallèle - Programme Dyn
    Elaboration of cereals and legumes-based extruded foods guided by rheology and simulation
     Magdalena KRISTIAWAN
     11:45 - 12:00Sessions parallèle - Programme Dyn
    Lattice Boltzmann model of the flow of meat analogs through extruder die
     Ruud VAN DER SMAN
     12:00 - 12:15Sessions parallèle - Programme Dyn
    Effect of morphological features on the mechanical properties of extruded pea snacks: finite element modelling
     Sofiane GUESSASMA
     12:15 - 12:30Sessions parallèle - Programme Dyn
    Applications of Food Engineering in the Hurdle Technology: An Important Area Needs to be Progressed
     Mohammad Shafiur RAHMAN
     10:45 - 11:00Sessions spéciale - Programme Dyn
    Flow, heat and mass transfer in coffee roasting
     Peter FRYER
     11:00 - 11:15Sessions spéciale - Programme Dyn
    A Digital Twin Approach to Improve Performance in Food Processing
     Hamid GHANBARI
     11:15 - 11:30Sessions spéciale - Programme Dyn
    Digital tools for efficient food manufacturing: For the community by the community
     Ashim DATTA
     11:30 - 11:45Sessions spéciale - Programme Dyn
    Multiscale framework to simulate interactions in food systems from the chemical to the mechanical space: a step towards in-silico digestion
     William JENKINSON
     11:45 - 12:00Sessions spéciale - Programme Dyn
    Development of an Image-based Food Recognition and Nutrient Profiling System
     Michael NGADI
     12:00 - 12:15Sessions spéciale - Programme Dyn
    Molecular Dynamics-like approaches and many-body forcefields as a universal strategy to simulate food from processing to deconstruction
     Olivier VITRAC
     12:15 - 12:30Sessions spéciale - Programme Dyn
    Unravelling food thermal reactivity by an original methodology to analyze and model reactions during baking of a model cake
     Jeehyun LEE
     10:45 - 11:00Sessions parallèle - Programme Dyn
    Photon-induced reduction in barley malt processing time and quality improvement
     Akinbode ADEDEJI
     11:00 - 11:15Sessions parallèle - Programme Dyn
    The effect of lipase and glucose oxidase on the retrogradation of starch in frozen cooked rice
     Tomoya HIRANO
     11:15 - 11:30Sessions parallèle - Programme Dyn
    Changes of carrot cell membrane and leakage of intracellular ion induced by low temperature blanching
     Akira UMEHARA
     11:30 - 11:45Sessions parallèle - Programme Dyn
    Adsorption study of molecules with surface-active properties on the interface of milk fat globules: application to high pressure homogenization process
     Marine HAAS
     11:45 - 12:00Sessions parallèle - Programme Dyn
    Modelling of Molecular Distillation for Tryglyceride-Fatty Acid Separation
     Mitsutoshi NAKAJIMA
     12:00 - 12:15Sessions parallèle - Programme Dyn
    Designing an Electrophoretic Separation System for Oleosomes and Proteins
     Kübra AYAN
     12:15 - 12:30Sessions parallèle - Programme Dyn
    Agar recovery from agarophytes using combined subcritical water and moderate electric fields processing
     Cristina M.r. ROCHA
     10:45 - 11:00Sessions parallèle - Programme Dyn
    Accelerated Inactivation of Bacterial Spores by Interaction of Electric Fields with Key Spore Components
     Shyam SINGH
     11:00 - 11:15Sessions parallèle - Programme Dyn
    Tailored ohmic heating concepts for the targeted processing of vegetables
     Kate WALDERT
     11:15 - 11:30Sessions parallèle - Programme Dyn
    New Microwave pasteurization of ready meals
     Marouane BENNAMARA
     11:30 - 11:45Sessions parallèle - Programme Dyn
    A minimal processing approach: unravelling the synergistic effect of combining low & high frequency electric fields to ensure microbial safety in liquid foods
     Adel REZAEIMOTLAGH
     11:45 - 12:00Sessions parallèle - Programme Dyn
    Electric and magnetic field-based supercooling technology to ensure the freshness of yellowfin tuna (Thunnus albacares)
     Soojin JUN
     12:00 - 12:15Sessions parallèle - Programme Dyn
    Changes in tissue structure and electrical properties of apple by vacuum impregnation treatment
     Tatsuya OSHIMA
     12:15 - 12:30Sessions parallèle - Programme Dyn
    Physics-based modeling for cooling and drying of plant-based foods: today, tomorrow and beyond
     Thijs DEFRAEYE
     08:40 - 09:20Keynotes - Programme Dyn
    Fabrication, characterization, and potential applications of texturization of biopolymers to produce nutritious and high-quality food products
     Osvaldo CAMPANELLA
     09:20 - 10:00Keynotes - Programme Dyn
    The role of saliva in the sensory perception of textures of semisolid foods
     Lisa DUIZER
     10:45 - 11:00Sessions parallèle - Programme Dyn
    A custom-manufactured tribometer to analyse friction between rough and lubricated biomimetic tongues and an artificial palate
     Miodrag GLUMAC
     11:00 - 11:15Sessions parallèle - Programme Dyn
    Controlled satiety and nutrient digestion through a proper design of 3D food architecture
     Rossella CAPORIZZI
     11:15 - 11:30Sessions parallèle - Programme Dyn
    A method for evaluating the texture of hamburger patties using an artificial bolus
     Mami SUZUKI
     11:30 - 11:45Sessions parallèle - Programme Dyn
    Oral and gastrointestinal digestion of beef burgers supplemented with fava bean (Vicia fava) flour: improvement of nutritional profile
     Veronique SANTE-LHOUTELLIER
     11:45 - 12:00Sessions parallèle - Programme Dyn
    Structure, physical breakdown and functionality of third-generation snacks enriched with catechins using a human gastric simulator
     Pedro BOUCHON
     12:00 - 12:15Sessions parallèle - Programme Dyn
    Nutritional benefits of sourdoughs: LESAFFRE scientific position
     Corinne LESENS
     12:15 - 12:30Sessions parallèle - Programme Dyn
    Conventional and novel thermal processing techniques for sustainability and improved process design
     Ferruh ERDOGDU
     10:45 - 11:00Sessions parallèle - Programme Dyn
    Computer simulation to improve radio frequency heating uniformity of seeds by inserting horizontal aluminum and polypropylene (PP) plates in a rectangular PP container
     Shaojin WANG
     11:00 - 11:15Sessions parallèle - Programme Dyn
    Moderate Electric Field processing of food emulsions
     Francesco MARRA
     11:15 - 11:30Sessions parallèle - Programme Dyn
    Process Design and Optimization for Sustainable Thermal Heating: application to Ohmic Heating
     Fabrizio SARGHINI
     11:30 - 11:45Sessions parallèle - Programme Dyn
    Ohmic heating for process improvement - Experimental and computer simulation analysis of recent applications in foods of systems working at high frequencies
     Yvan LLAVE
     11:45 - 12:00Sessions parallèle - Programme Dyn
    Microwave heating : experimental and numerical approaches for process efficiency
     Sebastien CURET
     12:00 - 12:15Sessions parallèle - Programme Dyn
    A digital shadow to reveal the thermal effect of the drying tray during convective drying of carrot slices
     Joerg SCHEMMINGER
     12:15 - 12:30Sessions parallèle - Programme Dyn
    Supply chain and engineering opportunities for plant-based ingredients in Australia
     Pablo JULIANO
     10:45 - 11:00Sessions parallèle - Programme Dyn
    Transforming by-products of plant protein production for a sustainable and cost effective ingredients manufacturing
     Asgar FARAHNAKY
     11:00 - 11:15Sessions parallèle - Programme Dyn
    Leaf protein from pasture - A New Zealand Opportunity
     Richard EDMONDS
     11:15 - 11:30Sessions parallèle - Programme Dyn
    Challenges and Opportunities in Plant-based Protein Manufacturing
     George CHEN
     11:30 - 11:45Sessions parallèle - Programme Dyn
    Assessing the Industrial Eco-efficiency of Pea Protein Extraction by the Hybrid Fractionation Method through a Techno-eco-environmental Analysis
     Ebenezer KWOFIE
     11:45 - 12:00Sessions parallèle - Programme Dyn
    Protein enrichment of plant meals and side-streams by dry triboelectric separation
     Luise WOCKENFUß
     12:00 - 12:15Sessions parallèle - Programme Dyn
    Using non-thermal processing to develop novel structures
     Evi PAXIMADA
     12:15 - 12:30Sessions parallèle - Programme Dyn
    Food models diffusion for Knowledge transfer
     Kamal KANSOU
     10:45 - 11:00Sessions spéciale - Programme Dyn
    Design and Development of Take-home Laboratory Kits for Enhanced Food Science and Engineering Education
     Yao Olive LI
     11:00 - 11:15Sessions spéciale - Programme Dyn
    Non-linear learning to design responsible food packaging
     Murielle HAYERT
     11:15 - 11:30Sessions spéciale - Programme Dyn
    Innovative Food Processing - a web-based decision making innovation toolbox for the food industry
     Morten SIVERTSVIK
     11:30 - 11:45Sessions spéciale - Programme Dyn
    DOCaMEx, a web-based educational and decision support tool that offers a new way of structuring knowledge based on concept maps and technological reasoning trees
     Melanie MUNCH
     11:45 - 12:00Sessions spéciale - Programme Dyn
    A digital learning resource center to support the acquisition of knowledge and development of technical skills in innovative foods eco-design
     Cyril TOUBLANC
     12:00 - 12:15Sessions spéciale - Programme Dyn
    Digital Food Physics and Engineering: Learning Material for Everyone
     Ashim DATTA
     12:15 - 12:30Sessions spéciale - Programme Dyn
    Ball milling: innovative and sustainable technology for the development of innovative and high-performing food ingredients
     Paola PITTIA
     10:45 - 11:00Sessions parallèle - Programme Dyn
    New engineering solutions for pathogen control in low moisture foods
     Juming TANG
     11:00 - 11:15Sessions parallèle - Programme Dyn
    Novel foaming technology applying gas hydrate slurries and its application for foods and upcycled biomass waste streams
     Erich WINDHAB
     11:15 - 11:30Sessions parallèle - Programme Dyn
    Analysis and improvement of the cashew nut shelling process
     Antoine COLLIGNAN
     11:30 - 11:45Sessions parallèle - Programme Dyn
    Hyperbaric inactivation - a nonthermal approach to inactivate Bacillus subtilis endospores at room temperature
     Carlos A. PINTO
     11:45 - 12:00Sessions parallèle - Programme Dyn
    Stabilization of functional goat milk by using high pressure processing
     Chaleeda BOROMPICHAICHARTKUL
     12:00 - 12:15Sessions parallèle - Programme Dyn
    A study on the possibility to steer protein techno-functionality and catalytic activity by hyperbaric storage
     Federico BASSO
     12:15 - 12:30Sessions parallèle - Programme Dyn
    Systematic review on distributed food cold chain systems for resilience and sustainability
     Xinfang WANG
     10:45 - 11:00Sessions parallèle - Programme Dyn
    Developing methods and tools for the agri-food sector for sound environmental assessments based on a life cycle and multi-criteria approach in the view of eco-design and environmental labelling
     Laura FARRANT
     11:00 - 11:15Sessions parallèle - Programme Dyn
    Environmental performances of the production of dried lactic acid bacteria concentrates protected by fructo-oligosaccharides
     Stephanie PASSOT
     11:15 - 11:30Sessions parallèle - Programme Dyn
    From a universal sugar replacement strategy towards valorising untapped sources of fibre-rich sugar replacers from side-streams
     Stefano RENZETTI
     11:30 - 11:45Sessions parallèle - Programme Dyn
    Cascade strategies for the full valorization of ley grass towards edible protein extraction and biofuel production
     Epameinondas XANTHAKIS
     11:45 - 12:00Sessions parallèle - Programme Dyn
    Application of disruptive technologies for biorefinery of seaweeds for value chains
     Colm O'DONNELL
     12:00 - 12:15Sessions parallèle - Programme Dyn
    Integrated design of a sustainable mobile fruit & vegetable processing unit
     Martial MADOUMIER
     12:15 - 12:30Sessions parallèle - Programme Dyn
    Development of Quantitative In Vitro-In Vivo Relationships to Understand Food Digestion Processes
     Gail BORNHORST
     14:00 - 14:15Sessions parallèle - Programme Dyn
    Gut fermentability of supramolecular assemblies: A case study on ?-lactoglobulin and ovalbumin nanoparticles and amyloid-like fibrils
     Gil REFAEL
     14:15 - 14:30Sessions parallèle - Programme Dyn
    Characterizing the rheological properties of cellulose nanocrystals in the stomach using a dynamic in vitro model
     Fanbin KONG
     14:30 - 14:45Sessions parallèle - Programme Dyn
    Cell wall composition modulates gut microbiota and short chain fatty acid production during in-vitro fermentation
     Lavaraj DEVKOTA
     14:45 - 15:00Sessions parallèle - Programme Dyn
    How inclusion of semi-dynamic digestion conditions impact the proteolysis and amylolysis kinetics of cooked lentils?
     Sarah VERKEMPINCK
     15:00 - 15:15Sessions parallèle - Programme Dyn
    Perspectives of protein bio-encapsulation to tailor its digestion kinetics in plant-based drinks
     Beatriz GUEVARA
     15:15 - 15:30Sessions parallèle - Programme Dyn
    Bread fortified with betacyanin-rich extract from red dragon fruit peel as nutraceutical sources: Its baking performance, antioxidant activity, and in vitro digestibility
     Xiaojuan XU
     15:30 - 15:45Sessions parallèle - Programme Dyn
    Ohmic heating - design and performance of volumetric cooking, baking and preservation processes
     Henry JAEGER
     14:00 - 14:15Sessions spéciale - Programme Dyn
    Computational multiphysics comparison: conventional vs ohmic heating assisted thermal sterilization validated at a semi-industrial scale
     Jorge RIVERA
     14:15 - 14:30Sessions spéciale - Programme Dyn
    Temperature profile measurement of a cake batter at the exit of a 3D printer head using ohmic heating
     Mamadou Lamine NIANE
     14:30 - 14:45Sessions spéciale - Programme Dyn
    A novel reactor concept for ultra-short time / high temperature sterilization
     Dominik HUG
     14:45 - 15:00Sessions spéciale - Programme Dyn
    Electrostatic Spray Dryer: Alternative Drying Technology for ThermoSensitive Active Compounds
     Audrey MAUDHUIT
     15:00 - 15:15Sessions spéciale - Programme Dyn
    Design a microwave dryer with rotary drums, twelve magnetrons, and on-off sample temperature control: Simulations and experimental validation
     Joao LAURINDO
     15:15 - 15:30Sessions spéciale - Programme Dyn
    Evaluation of heat transfer from steam/air and water under the influence of ultrasound waves
     Hosahalli RAMASWAMY
     15:30 - 15:45Sessions spéciale - Programme Dyn
    Influence of oils on plant-based meat analogues: Assessing extrudate’s mechanical properties to ensure quality and consumer acceptance
     Gabriela SAAVEDRA ISUSI
     14:00 - 14:15Sessions spéciale - Programme Dyn
    Interfacial properties of pea and lupin protein ingredients: a pivotal effect of endogenous lipids and aqueous suspension pre-homogenization
     Eléna KEULEYAN
     14:15 - 14:30Sessions spéciale - Programme Dyn
    Structure-function-application of plant proteins in meat and dairy analogues
     Sushil DHITAL
     14:30 - 14:45Sessions spéciale - Programme Dyn
    Plant-based meats - engineering innovations and commercial opportunities
     Roman BUCKOW
     14:45 - 15:00Sessions spéciale - Programme Dyn
    Plant-based meat and fish analogues by twin screw extrusion
     Sylvie BRUNEL
     15:00 - 15:15Sessions spéciale - Programme Dyn
    In-line rheometry and spectroscopy for controlled tailoring of textural and nutritional characteristics of HMEC-processed plant protein-based meat alternatives
     Erich WINDHAB
     15:15 - 15:30Sessions spéciale - Programme Dyn
    3D printing of meat analogues containing hydrocolloids, texturized pea protein and single cell protein: anisotropic structures by protein fibril alignment
     Alex CALTON
     15:30 - 15:45Sessions spéciale - Programme Dyn
    Sustainable biotechnological approach to produce chitooligosaccharides from marine biomass: from biotechnological concept to downstreaming
     Gabriela VOLLET MARSON
     14:00 - 14:15Sessions parallèle - Programme Dyn
    Sequential batches strategy for the enhancement of protein recovery from salmon frames by proteolysis
     Pedro VALENCIA
     14:15 - 14:30Sessions parallèle - Programme Dyn
    Pilot-Scale Protein Recovery from Cold-Pressed Rapeseed Press Cake
     Cecilia AHLSTRÖM
     14:30 - 14:45Sessions parallèle - Programme Dyn
    Process development for the valorization of the residual stream of sunflower oil press cake
     Katrin MATHMANN
     14:45 - 15:00Sessions parallèle - Programme Dyn
    Influence of mechanical and enzymatic treatments on the micronization and functional properties of hazelnut skins
     Prospero DI PIERRO
     15:00 - 15:15Sessions parallèle - Programme Dyn
    Valorisation of pomelo (Citrus maxima) peels and corn (Zea mays) cobs to be innovative gelators for oleogels, hydrogels and bigels
     Tuyen TRUONG
     15:15 - 15:30Sessions parallèle - Programme Dyn
    Mycoprotein as novel functional ingredient: mapping of functionality, composition and structure throughout the Quorn fermentation process
     Julien LONCHAMP
     15:30 - 15:45Sessions parallèle - Programme Dyn
    Synergistic antimicrobial action between food processing methods and food-grade compounds
     Rohan TIKEKAR
     14:00 - 14:15Sessions parallèle - Programme Dyn
    Ultrasound-assisted hot air drying for improving drying kinetics and preserving amylolytic activity in malted cereals
     Tiago CARREGARI POLACHINI
     14:15 - 14:30Sessions parallèle - Programme Dyn
    Storage stability of ultrasonic compression nutrition bars: Predicting temperature effect
     Jamaka THOMAS
     14:30 - 14:45Sessions parallèle - Programme Dyn
    Production of nutrient bars by ultrasonic compression: Optimal processing window predictability
     Gonul KALETUNC
     14:45 - 15:00Sessions parallèle - Programme Dyn
    Exploration of ohmic-sonication technique for the shelf life extension of apple juice
     Aamir SHEHZAD
     15:00 - 15:15Sessions parallèle - Programme Dyn
    Ultrasound-assisted extraction of oilseeds: study on hempseeds (Cannabis sativa L.)
     Laura PIAZZA
     15:15 - 15:30Sessions parallèle - Programme Dyn
    Effects of atmospheric cold plasma and high-power sonication on gelling and rheological characteristics of mung bean protein dispersion
     Buddhi LAMSAL
     15:30 - 15:45Sessions parallèle - Programme Dyn
    4D printing of shape-morphing foods: Control of stimulus-driven deformations through protein-starch thermal transitions
     Ahmed FAHMY
     14:00 - 14:15Sessions parallèle - Programme Dyn
    Improving the quality 3D printed food products by the full control of the printing movements and material deposition
     Mehmet Onur ORAL
     14:15 - 14:30Sessions parallèle - Programme Dyn
    3D printing of hydrocolloid gels for food applications
     Raphael Poryles
     14:30 - 14:45Sessions parallèle - Programme Dyn
    Die extrusion of highly concentrated systems; from theory to 3D food printing
     Patrick WILMS
     14:45 - 15:00Sessions parallèle - Programme Dyn
    A step towards personalized food - Rheological requirements of cereal-based bio-inks for food 3D printing
     Martin HECKL
     15:00 - 15:15Sessions parallèle - Programme Dyn
    Extrusion and rheological behavior of zein plasticized by glycerol and an active pharmaceutical ingredient to obtain 3D printed tablets
     Laurent CHAUNIER
     15:15 - 15:30Sessions parallèle - Programme Dyn
    Development of edible filament for 3D printing of fully biodegradable robotic components
     Quinten STEFFENS
     15:30 - 15:45Sessions parallèle - Programme Dyn
    TBC
     16:30 - 18:00Table ronde - Programme Dyn
    TBC
     16:30 - 18:00Table ronde - Programme Dyn
    Product-manufacturing process-oral processing Interactions: implication to nutrition and health
     Weibiao ZHOU
     08:40 - 09:20Keynotes - Programme Dyn
    Bleu-Blanc-Cœur: An example of sustainable economic development, from production to food processing, or from the soil to plate.
     Pierre WEILL
     09:20 - 10:00Keynotes - Programme Dyn
    TBC
     11:00 - 12:15Plénière - Programme Dyn
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