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Welcome
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Nantes destination
Travel to Nantes
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ICEF14 Proceedings and Special Issues in Scientific journals
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ICEF 14 SPONSORING and SUPPORT
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BIDS FOR ICEF15
Pre-congress
Social events
Registrations, coffee breaks and lunches
Plenary and keynotes lecturers
Parallel Sessions
Special sessions
Visits
Round-Table
Speaker
Type
Pré-congrès
Soirée
Accueil café
Plénière d'ouverture
Plénière
Pause café et session poster
Déjeuner
Sessions parallèle
Sessions spéciale
Visite
Keynotes
Pause café et session poster 2
Table ronde
Accueil
Monday 19
th
Tuesday 20
th
Wednesday 21
st
Thursday 22
nd
Friday 23
rd
Young scientists event
14:00 - 18:00
Club Atlantic
Pre congress specific meetings
14:00 - 18:00
Room to be confirmed
Walking dinner - for Young Scientists students, IAEF members and ICEF14 Scientific Committee
19:00 - 21:00
Museum of Fine Arts of Nantes
Registration opening
08:00 - 08:30
Great Hall
Opening ceremony
08:30 - 09:00
Auditorium
TBC
08:00 - 08:30
Plénière d'ouverture - Programme Dyn
Keynotes lectures
09:00 - 10:20
Auditorium
Healthy diets and food processing level: some research issues for food engineering.
Isabelle SOUCHON
09:00 - 09:40
Plénière - Programme Dyn
The link between food processing and food quality: can we go beyond the obvious?
Vincenzo FOGLIANO
09:40 - 10:20
Plénière - Programme Dyn
Coffee break & poster session 1
10:20 - 11:00
Great Hall
Keynotes lectures
11:00 - 12:20
Auditorium
Driving commitment to a sustainable food system: consumer and producer perspectives
Sara GONZÁLEZ-GARCÍA
11:00 - 11:40
Plénière - Programme Dyn
The role of refrigeration in creating a secure, sustainable and resilient food chain
Judith EVANS
11:40 - 12:20
Plénière - Programme Dyn
Seated lunch
12:20 - 14:00
Great Hall
T5-1 Food performances: design & formulation 1
14:00 - 15:45
Auditorium
Release kinetics and encapsulation efficiency of embedded active ingredients in fat-based matrices using cold extrusion
Carolin BOMMES
14:00 - 14:15
Sessions parallèle - Programme Dyn
Cytotoxic evaluation of liposomes/chitosomes using chicken fibroblast cell line
Milena MARTELLI TOSI
14:15 - 14:30
Sessions parallèle - Programme Dyn
Study of the synergy between carnauba wax and fat from palm oil to structure soybean oil
Diego CANIZARES
14:30 - 14:45
Sessions parallèle - Programme Dyn
Effect of carnauba wax and glyceryl monostearate ratio on foaming ability and rheological properties of whipped oleogel
Angela BORRIELLO
14:45 - 15:00
Sessions 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 - 15:15
Sessions 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 - 15:30
Sessions 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 - 15:45
Sessions parallèle - Programme Dyn
T3-1 Sustainability: packaging
14:00 - 15:45
Room 150
Potential of polysaccharides for food packaging applications
Maria URENA
14:00 - 14:15
Sessions parallèle - Programme Dyn
Ginger residue and protein coating development for food preservation
Alcilene MONTEIRO FRITZ
14:15 - 14:30
Sessions 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 - 14:45
Sessions parallèle - Programme Dyn
Using time equivalence to design safe recycled food packaging with functional barriers
Natacha DAOUD
14:45 - 15:00
Sessions parallèle - Programme Dyn
Development of effective permeance relationships for ethylene losses from packaging systems
Carlos LOPEZ-LOZANO
15:00 - 15:15
Sessions parallèle - Programme Dyn
Microscopic model mass transfer of contaminants from recycled paper and board into foodstuffs
Lucas BIANT
15:15 - 15:30
Sessions parallèle - Programme Dyn
Evaluation of corrosion resistant coatings in metal cans used for heat treated packaged foods
Melvin PASCALL
15:30 - 15:45
Sessions parallèle - Programme Dyn
Special session Multi-Indicator Sustainability Assessment
14:00 - 15:45
Room 300
How to involve the stakeholders in the sustainability assessment process of a technology or food value chain
Genevieve GESAN-GUIZIOU
14:00 - 14:15
Sessions spéciale - Programme Dyn
Environmental, Social, and Economic Sustainability Assessment of Food Production Systems
Alexander MATHYS
14:15 - 14:30
Sessions 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 - 14:45
Sessions spéciale - Programme Dyn
Dynamic weighting model of environmental impacts of food systems
Sergiy SMETANA
14:45 - 15:00
Sessions spéciale - Programme Dyn
Multi-objective optimization of food and feed production chains (with a case study on insects)
Alberto TONDA
15:00 - 15:15
Sessions 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 - 15:30
Sessions spéciale - Programme Dyn
Valorisation of plant coproducts: characterisation and implementation of a prioritisation methodology using multi-criteria analysis
Emilie KORBEL
15:30 - 15:45
Sessions spéciale - Programme Dyn
T1-1 Conventional processes: HMT in porous media
14:00 - 15:45
Room B+C
Modelling of pore development during drying of viscoelastic food materials
Ruud VAN DER SMAN
14:00 - 14:15
Sessions parallèle - Programme Dyn
Unraveling the influence of convective drying on vegetable seeds
Julia VESER
14:15 - 14:30
Sessions parallèle - Programme Dyn
Modeling of the moisture sorption kinetics and humidity-induced collapse for freeze-dried products
Kyuya NAKAGAWA
14:30 - 14:45
Sessions parallèle - Programme Dyn
Microstructural analysis of frozen raspberries using X-ray microtomography: a comparative study with quality changes
Gwenaëlle VERBRUGGHE
14:45 - 15:00
Sessions parallèle - Programme Dyn
Microstructure evolution during deep frying and its impact on material properties
Ujjwal VERMA
15:00 - 15:15
Sessions 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 - 15:30
Sessions parallèle - Programme Dyn
Microwave hydrothermal treatment of chickpea seeds: mass transfer dynamics
Clarissa ALBUQUERQUE DETOMI
12:15 - 12:30
Sessions parallèle - Programme Dyn
Special session HTHP
14:00 - 15:45
Room D
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 - 14:30
Sessions spéciale - Programme Dyn
High Pressure Thermal Processing (HPTP) Systems
Rui QUEIRÓS
14:30 - 14:45
Sessions spéciale - Programme Dyn
High pressure thermal processing and pressure assisted thermal sterilization - an overview
14:45 - 15:00
Sessions 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 - 15:15
Sessions 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 - 15:30
Sessions spéciale - Programme Dyn
Computational modelling and engineering aspects of High Pressure Thermal Processing
Kai KNOERZER
15:30 - 15:45
Sessions spéciale - Programme Dyn
Special Session Fouling & cleaning 1
14:00 - 15:45
Room R0
A microscopic look at the fouling mechanisms in dairy protein mixes by rheometry and microfluidics
Luca LANOTTE
14:00 - 14:15
Sessions spéciale - Programme Dyn
Role of calcium and casein micelle on the thermal denaturation of whey protein solutions and fouling mechanisms
Guillaume DELAPLACE
14:15 - 14:30
Sessions spéciale - Programme Dyn
Minimising energy use in milk heat treatment using a dynamic fouling predictive model
Maria Ioanna MALLIAROUDAKI
14:30 - 14:45
Sessions spéciale - Programme Dyn
Investigation of Blended Milk-Pea Protein Beverage Fouling using Quartz Crystal Microbalance with Dissipation (QCM-D)
Rahul KAMATH
14:45 - 15:00
Sessions spéciale - Programme Dyn
Cleaning of simple cohesive soil layers in a radial flow cell and slit flow cleaning cell
Karthikeya DESHMUKH
15:00 - 15:15
Sessions spéciale - Programme Dyn
Foam flow cleaning of surfaces contaminated by Bacillus spores: impact of complex geometries mimicking food equipment
Thierry BÉNÉZECH
15:15 - 15:30
Sessions spéciale - Programme Dyn
Interfacial interaction: the fifth element of Sinners Circle
Zhenyu ZHANG
15:30 - 15:45
Sessions spéciale - Programme Dyn
Coffee break & poster session 1
15:45 - 16:30
Great Hall
T5-2 Food performances: design & formulation 2
16:30 - 18:00
Auditorium
Bigels produced with whey protein isolate and glycerol monostearate trhough hot and cold gelification
Gabrielli CLÍMACO
16:30 - 16:45
Sessions 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 - 17:00
Sessions parallèle - Programme Dyn
Extruded fava bean ingredients for dairy product application
Guy DELLA VALLE
17:00 - 17:15
Sessions parallèle - Programme Dyn
Fabrication and characterization of starch-based structural materials for edible robotic applications
Ruihao ZHU
17:15 - 17:30
Sessions 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 - 17:45
Sessions parallèle - Programme Dyn
Passion fruit ice cream enriched with nanoencapsulated lutein: antioxidant activity and bioaccessibility of the carotenoid
Samantha PINHO
17:45 - 18:00
Sessions parallèle - Programme Dyn
T3-3 Sustainability: alternative proteins: insects
16:30 - 18:00
Room 150
The Microbial and Physico-Chemical quality of Tenebrio molitor Powder: evaluation of the impact of four different manufacturing process
Géraldine BOUÉ
16:30 - 16:45
Sessions parallèle - Programme Dyn
Effects of vacuum microwave drying on drying characteristics and flavor of edible cricket
Miyu INOUE
16:45 - 17:00
Sessions 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 - 17:15
Sessions parallèle - Programme Dyn
Microfiltration as a mild alternative decontamination and fractionation method for lesser mealworms and house crickets
Luc SWEERS
17:15 - 17:30
Sessions 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 - 17:45
Sessions parallèle - Programme Dyn
Degreasing of the black soldier fly ( Hermetia illucens L.) larve meal with supercritical CO2
Vanessa Aparecida CRUZ
17:45 - 18:00
Sessions parallèle - Programme Dyn
T3-2 Sustainability: micro - Algae
16:30 - 18:00
Room 300
Impact of the process and the extraction method on lipids extraction from microalgae
Vanessa JURY
16:30 - 16:45
Sessions 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 - 17:00
Sessions 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 - 17:15
Sessions parallèle - Programme Dyn
Volcanic proteins: Galdieria sulphuraria protein profile and bioaccessibility
Fabian ABIUSI
17:15 - 17:30
Sessions parallèle - Programme Dyn
Effects of moderate electric fields on microalgae cell structure -novel perspectives towards improved bio accessibility of metabolites
Luís MACHADO
17:30 - 17:45
Sessions parallèle - Programme Dyn
Creating meat-like fibrous structures based on microalgal proteins with high moisture extrusion cooking
Corina SÄGESSER
17:45 - 18:00
Sessions parallèle - Programme Dyn
T2-1 Emerging processes: bioprocessing
16:30 - 18:00
Room B+C
New processing route for strawberry puree using a fermented vegetable juice
Clarisse BREARD
16:30 - 16:45
Sessions parallèle - Programme Dyn
Microbial decontamination using ultra-high irradiance blue light
Sébastien DUPONT
16:45 - 17:00
Sessions parallèle - Programme Dyn
Biocontrol of mycotoxigenic fungi by Lactic Acid Bacteria and Yeasts in coffee
Claudia LOPEZ RODRIGUEZ
17:00 - 17:15
Sessions 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 - 17:30
Sessions 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 - 17:45
Sessions parallèle - Programme Dyn
AI-enabled biosensing for rapid and low-cost detection of bacteria
Nitin NITIN
17:45 - 18:00
Sessions parallèle - Programme Dyn
T1-2 Conventional processes: powders & particulate foods
16:30 - 18:00
Room D
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 - 16:45
Sessions parallèle - Programme Dyn
Bringing knowledge in the technofunctionality of fruit and vegetables powders using a multiscale approach
Jennifer BURGAIN
16:45 - 17:00
Sessions parallèle - Programme Dyn
In situ study of maltodextrins particle surface properties by environmental Atomic Force Microscopy
Régis BADIN
17:00 - 17:15
Sessions parallèle - Programme Dyn
Wood hemicelluloses as effective wall materials for spray-dried microcapsulation: An example using flaxseed oil
Thao Minh HO
17:15 - 17:30
Sessions parallèle - Programme Dyn
Energy-efficient process for the manufacture of dairy powders using superconcentration and granulation
Gaëlle TANGUY
17:30 - 17:45
Sessions 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 - 18:00
Sessions parallèle - Programme Dyn
Special Session Fouling & cleaning 2
16:30 - 18:00
Room R0
Extension of a classification scheme for cleaning mechanisms from steady to unsteady data and application to further soils
Christian GOLLA
16:30 - 16:45
Sessions spéciale - Programme Dyn
Fouling of Food-Contact Surfaces; Scale-up Parameters
Dennis HELDMAN
16:45 - 17:00
Sessions spéciale - Programme Dyn
Design of biomimetic coatings to mitigate dairy fouling
Maude JIMENEZ
17:00 - 17:15
Sessions spéciale - Programme Dyn
Surface effects in fouling and cleaning
Peter FRYER
17:15 - 17:30
Sessions 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 - 17:45
Sessions spéciale - Programme Dyn
Presentation of the EHEDG and the Hygienic design
Janyce FRANC
17:45 - 18:00
Sessions spéciale - Programme Dyn
Wine & cheese session
18:00 - 20:00
Great Hall
Registration opening
07:45 - 08:15
Great Hall
T5-3 Food performances: grain legumes
08:15 - 10:00
Auditorium
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 - 08:30
Sessions 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 - 08:45
Sessions parallèle - Programme Dyn
Effect of germination time on properties, flavour attributes and in vitro starch digestibility of green Altamura lentils
Annalisa ROMANO
08:45 - 09:00
Sessions 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 - 09:15
Sessions parallèle - Programme Dyn
Understanding the physicochemical processes involved in cooking legumes to drive water transfer
Philippe BOHUON
09:15 - 09:30
Sessions parallèle - Programme Dyn
Assessing changes in lentils texture during hydrothermal treatment
Maillard GUILHEM
09:30 - 09:45
Sessions parallèle - Programme Dyn
Ethanol pre-treatment to drying of quinoa grain and malt: effect on drying kinetics and internal structure
Pedro AUGUSTO
09:45 - 10:00
Sessions parallèle - Programme Dyn
T3-4 Sustainability: holistic approaches 1
08:15 - 10:00
Room 150
Mapping water demand and trends in food manufacturing
Estefania LOPEZ-QUIROGA
08:15 - 08:30
Sessions 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 - 08:45
Sessions parallèle - Programme Dyn
Evaluation of Alternative-to-chlorination Disinfection Technologies in the Treatment of the Maltese Potable Water
Georgios PSAKIS
08:45 - 09:00
Sessions parallèle - Programme Dyn
Development of Acrylated Bioresin from Soybean Oil using Green Solvents
Kasiviswanathan MUTHUKUMARAPPAN
09:00 - 09:15
Sessions parallèle - Programme Dyn
Refining of plant proteins from food processing side streams using Natural Deep Eutectic Solvents
Joseph DUMPLER
09:15 - 09:30
Sessions parallèle - Programme Dyn
Sustainable food processing requires dry fractionation and more efficient drying
Maarten SCHUTYSER
09:30 - 09:45
Sessions parallèle - Programme Dyn
Adsorption of polycyclic aromatic hydrocarbons (PAHs)by nanomaterials-reinforced fibrous casings in smoked sausages
Majid JAVANMARD
09:45 - 10:00
Sessions parallèle - Programme Dyn
T4-1 Process modelling 1
08:15 - 10:00
Room 300
A new process simulator to optimize production design according to the local context: case of cassava flour
Francis COURTOIS
08:15 - 08:30
Sessions 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 - 08:45
Sessions 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 - 09:00
Sessions parallèle - Programme Dyn
Numerical modeling of CO2 diffusion in food as a porous media for soluble gas stabilization technology
Sara ESMAEILIAN
09:00 - 09:15
Sessions parallèle - Programme Dyn
Heat and Mass transfer Characterization of Lebanese bread during baking
Yves MANSOUR
09:15 - 09:30
Sessions parallèle - Programme Dyn
Scaling of continuous pulsed electric fields processes by means of dimension analysis and computational fluid dynamics
Justus KNAPPERT
09:30 - 09:45
Sessions 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 - 10:00
Sessions parallèle - Programme Dyn
T6-1 Food future
08:15 - 10:00
Room B+C
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 - 08:30
Sessions 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 - 08:45
Sessions 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 - 09:00
Sessions 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 - 09:15
Sessions parallèle - Programme Dyn
Estimation of food texture from measurement data by machine learning
Hiroyuki NAKAMOTO
09:15 - 09:30
Sessions parallèle - Programme Dyn
Expert knowlege integration for smart tools modeling: application to wheat use
Melanie MUNCH
09:30 - 09:45
Sessions parallèle - Programme Dyn
A Q-learning approach to planning a sustainable food manufacturing system
Mohamed Habib JABEUR
09:45 - 10:00
Sessions parallèle - Programme Dyn
T1-3 Conventional processes: mixing & HMT in fluids
08:15 - 10:00
Room D
The effect of bubble distribution inside a food fermentor
Dragana ARLOV
08:15 - 08:30
Sessions 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 - 08:45
Sessions parallèle - Programme Dyn
Future cheeses produced by extrusion of renneted curds
Lilia AHRNE
08:45 - 09:00
Sessions parallèle - Programme Dyn
Heat transfer coefficients and temperature distribution in conventional and microwave-assisted pasteurization of mango pulp
Guilherme RUSSO
09:00 - 09:15
Sessions parallèle - Programme Dyn
Development and validation of models for heat treatment of concentrated skim milk in batch and continuous process
Gieun YUN
09:15 - 09:30
Sessions parallèle - Programme Dyn
CFD Study for Shell and Tube Heat Exchanger Design: Novel Baffle and Tube Arrangements
Kubra BULDUK SAHIN
09:30 - 09:45
Sessions parallèle - Programme Dyn
Concentration of Liquid Food Extracts Based on Process-Controlled Gas Hydrate Formation
Robyn Megan SUTTER
09:45 - 10:00
Sessions parallèle - Programme Dyn
T2-2 Emerging processes: plasma & electric fields 1
08:15 - 10:00
Room R0
Altering aromas by applying cold plasma processing
Fabiano FERNANDES
08:15 - 08:30
Sessions parallèle - Programme Dyn
Analysis and Simulation of Transport of Plasma-Activated Mist in Food Safety Applications
Eric LORENZ
08:30 - 08:45
Sessions 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 - 09:00
Sessions parallèle - Programme Dyn
Application of pulsed electric fields as an alternative peeling method for tomatoes and kiwifruits
Marianna GIANCATERINO
09:00 - 09:15
Sessions parallèle - Programme Dyn
Effect of pulsed electric fields on the recovery of docosahexaenoic acid from Crypthecodinium cohnii
Alexandros KATSIMICHAS
09:15 - 09:30
Sessions parallèle - Programme Dyn
How food processing can engineer the health potential of vegetables
Flore VANCOILLIE
09:30 - 09:45
Sessions 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 - 10:00
Sessions parallèle - Programme Dyn
Coffee break & poster session 1
10:00 - 10:45
Great Hall
T5-4 Food performances: cereals & baking
10:45 - 12:30
Auditorium
Study of sorghum grain pretreatments and milling for new functional flours and semolina
Reine BARBAR
10:45 - 11:00
Sessions parallèle - Programme Dyn
Anticipating dough behavior in baking industry by tackling gluten network structure
Maude DUFOUR
11:00 - 11:15
Sessions parallèle - Programme Dyn
Bringing the concept of healthy to flatbreads through vegetables
Maria SANTAMARIA
11:15 - 11:30
Sessions 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 - 11:45
Sessions parallèle - Programme Dyn
Effect of egg yolk components on the glassy state of sugar and gluten formation in cookies
Kanoko KAWAI
11:45 - 12:00
Sessions 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 - 12:15
Sessions 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 - 12:30
Sessions parallèle - Programme Dyn
T2-5 Emerging processes: 3D printing 1
10:45 - 12:30
Room 150
Manufacturing programmable liquid-filled channels in 3D printed ink-gel structures to deliver personalized doses of micro-nutrients
Antonio DEROSSI
10:45 - 11:00
Sessions parallèle - Programme Dyn
Novel Synchronous Multi-Scale 3D-printing of foods for tailored sugar-reduced sweetness perception
Lucas KOHLER
11:00 - 11:15
Sessions 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 - 11:30
Sessions parallèle - Programme Dyn
A novel 3D printing approach for development of micronutrient fortified rice kernels
C ANANDHARAMAKRISHNAN
11:30 - 11:45
Sessions parallèle - Programme Dyn
Impact of macronutrient composition on 3D printability of pea-based food formulations
Aaditya VENKATACHALAM
11:45 - 12:00
Sessions parallèle - Programme Dyn
Investigation of Pound Cake Baking in the Case of Ohmic Heating for an application in 3D printing
Eugenia ASAMOAH
12:00 - 12:15
Sessions parallèle - Programme Dyn
Rheological and 3D printing behavior of pea and soy protein pastes
Lilia AHRNE
12:30 - 12:45
Sessions parallèle - Programme Dyn
T4-2 Process modelling 2
10:45 - 12:30
Room 300
A fundamental understanding of drop breakup in emulsification devices brings new hope for lowering the energy cost of homogenization
Andreas HÅKANSSON
10:45 - 11:00
Sessions parallèle - Programme Dyn
A mathematical model to predict the release of encapsulated food active compounds from viscoelastic matrices
Susana ZORRILLA
11:00 - 11:15
Sessions parallèle - Programme Dyn
An Innovative Approach for De-Crystallization of Honey by Radio Frequency Heating: Computational Monitoring of Process Efficiency
Rahmi UYAR
11:15 - 11:30
Sessions 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 - 11:45
Sessions parallèle - Programme Dyn
Elaboration of cereals and legumes-based extruded foods guided by rheology and simulation
Magdalena KRISTIAWAN
11:45 - 12:00
Sessions parallèle - Programme Dyn
Lattice Boltzmann model of the flow of meat analogs through extruder die
Ruud VAN DER SMAN
12:00 - 12:15
Sessions parallèle - Programme Dyn
Effect of morphological features on the mechanical properties of extruded pea snacks: finite element modelling
Sofiane GUESSASMA
12:15 - 12:30
Sessions parallèle - Programme Dyn
Special Session: digital foods
10:45 - 12:30
Room B+C
Applications of Food Engineering in the Hurdle Technology: An Important Area Needs to be Progressed
Mohammad Shafiur RAHMAN
10:45 - 11:00
Sessions spéciale - Programme Dyn
Flow, heat and mass transfer in coffee roasting
Peter FRYER
11:00 - 11:15
Sessions spéciale - Programme Dyn
A Digital Twin Approach to Improve Performance in Food Processing
Hamid GHANBARI
11:15 - 11:30
Sessions spéciale - Programme Dyn
Digital tools for efficient food manufacturing: For the community by the community
Ashim DATTA
11:30 - 11:45
Sessions 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 - 12:00
Sessions spéciale - Programme Dyn
Development of an Image-based Food Recognition and Nutrient Profiling System
Michael NGADI
12:00 - 12:15
Sessions 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 - 12:30
Sessions spéciale - Programme Dyn
T1-4 Conventional processes : reactivity & confined systems
10:45 - 12:30
Room D
Unravelling food thermal reactivity by an original methodology to analyze and model reactions during baking of a model cake
Jeehyun LEE
10:45 - 11:00
Sessions parallèle - Programme Dyn
Photon-induced reduction in barley malt processing time and quality improvement
Akinbode ADEDEJI
11:00 - 11:15
Sessions parallèle - Programme Dyn
The effect of lipase and glucose oxidase on the retrogradation of starch in frozen cooked rice
Tomoya HIRANO
11:15 - 11:30
Sessions parallèle - Programme Dyn
Changes of carrot cell membrane and leakage of intracellular ion induced by low temperature blanching
Akira UMEHARA
11:30 - 11:45
Sessions 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 - 12:00
Sessions parallèle - Programme Dyn
Modelling of Molecular Distillation for Tryglyceride-Fatty Acid Separation
Mitsutoshi NAKAJIMA
12:00 - 12:15
Sessions parallèle - Programme Dyn
Designing an Electrophoretic Separation System for Oleosomes and Proteins
Kübra AYAN
12:15 - 12:30
Sessions parallèle - Programme Dyn
T2-3 Emerging processes: plasma & electric fields 2
10:45 - 12:30
Room R0
Agar recovery from agarophytes using combined subcritical water and moderate electric fields processing
Cristina M.r. ROCHA
10:45 - 11:00
Sessions parallèle - Programme Dyn
Accelerated Inactivation of Bacterial Spores by Interaction of Electric Fields with Key Spore Components
Shyam SINGH
11:00 - 11:15
Sessions parallèle - Programme Dyn
Tailored ohmic heating concepts for the targeted processing of vegetables
Kate WALDERT
11:15 - 11:30
Sessions parallèle - Programme Dyn
New Microwave pasteurization of ready meals
Marouane BENNAMARA
11:30 - 11:45
Sessions 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 - 12:00
Sessions parallèle - Programme Dyn
Electric and magnetic field-based supercooling technology to ensure the freshness of yellowfin tuna (Thunnus albacares)
Soojin JUN
12:00 - 12:15
Sessions parallèle - Programme Dyn
Changes in tissue structure and electrical properties of apple by vacuum impregnation treatment
Tatsuya OSHIMA
12:15 - 12:30
Sessions parallèle - Programme Dyn
Seated lunch
12:30 - 14:00
Great Hall
3D PRINTING - MAD4AM Cluster
14:00 - 18:00
Bus departure 14:00 in front on Congress Center
ALGOSOLIS Micro Algae Platform - GEPEA CNRS
14:00 - 18:00
Bus departure 14:00 in front on Congress Center
ONIRIS & INRAE Campus
14:00 - 18:00
Bus departure 14:00 in front on Congress Center
Urban Agriculture and Bioeconomy
14:00 - 18:00
Bus departure 14:00 in front on Congress Center
“VOYAGE A NANTES” TOURISTIC VISIT
14:00 - 18:00
Room to be confirmed
Registration opening
08:10 - 08:40
Great Hall
Keynotes lectures
08:40 - 10:00
Auditorium
Physics-based modeling for cooling and drying of plant-based foods: today, tomorrow and beyond
Thijs DEFRAEYE
08:40 - 09:20
Keynotes - Programme Dyn
Fabrication, characterization, and potential applications of texturization of biopolymers to produce nutritious and high-quality food products
Osvaldo CAMPANELLA
09:20 - 10:00
Keynotes - Programme Dyn
Coffee break & poster session 2
10:00 - 10:45
Great Hall
T5-5 Food performances: digestibility & food oral processing 1
10:45 - 12:30
Auditorium
The role of saliva in the sensory perception of textures of semisolid foods
Lisa DUIZER
10:45 - 11:00
Sessions parallèle - Programme Dyn
A custom-manufactured tribometer to analyse friction between rough and lubricated biomimetic tongues and an artificial palate
Miodrag GLUMAC
11:00 - 11:15
Sessions parallèle - Programme Dyn
Controlled satiety and nutrient digestion through a proper design of 3D food architecture
Rossella CAPORIZZI
11:15 - 11:30
Sessions parallèle - Programme Dyn
A method for evaluating the texture of hamburger patties using an artificial bolus
Mami SUZUKI
11:30 - 11:45
Sessions 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 - 12:00
Sessions parallèle - Programme Dyn
Structure, physical breakdown and functionality of third-generation snacks enriched with catechins using a human gastric simulator
Pedro BOUCHON
12:00 - 12:15
Sessions parallèle - Programme Dyn
Nutritional benefits of sourdoughs: LESAFFRE scientific position
Corinne LESENS
12:15 - 12:30
Sessions parallèle - Programme Dyn
Special Session Thermal processing & optimization 1
10:45 - 12:30
Room 150
Conventional and novel thermal processing techniques for sustainability and improved process design
Ferruh ERDOGDU
10:45 - 11:00
Sessions 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 - 11:15
Sessions parallèle - Programme Dyn
Moderate Electric Field processing of food emulsions
Francesco MARRA
11:15 - 11:30
Sessions parallèle - Programme Dyn
Process Design and Optimization for Sustainable Thermal Heating: application to Ohmic Heating
Fabrizio SARGHINI
11:30 - 11:45
Sessions 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 - 12:00
Sessions parallèle - Programme Dyn
Microwave heating : experimental and numerical approaches for process efficiency
Sebastien CURET
12:00 - 12:15
Sessions 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 - 12:30
Sessions parallèle - Programme Dyn
Special Session Plant proteins 1
10:45 - 12:30
Room 300
Supply chain and engineering opportunities for plant-based ingredients in Australia
Pablo JULIANO
10:45 - 11:00
Sessions parallèle - Programme Dyn
Transforming by-products of plant protein production for a sustainable and cost effective ingredients manufacturing
Asgar FARAHNAKY
11:00 - 11:15
Sessions parallèle - Programme Dyn
Leaf protein from pasture - A New Zealand Opportunity
Richard EDMONDS
11:15 - 11:30
Sessions parallèle - Programme Dyn
Challenges and Opportunities in Plant-based Protein Manufacturing
George CHEN
11:30 - 11:45
Sessions 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 - 12:00
Sessions parallèle - Programme Dyn
Protein enrichment of plant meals and side-streams by dry triboelectric separation
Luise WOCKENFUß
12:00 - 12:15
Sessions parallèle - Programme Dyn
Using non-thermal processing to develop novel structures
Evi PAXIMADA
12:15 - 12:30
Sessions parallèle - Programme Dyn
Special session Training & Digital
10:45 - 12:30
Room B+C
Food models diffusion for Knowledge transfer
Kamal KANSOU
10:45 - 11:00
Sessions spéciale - Programme Dyn
Design and Development of Take-home Laboratory Kits for Enhanced Food Science and Engineering Education
Yao Olive LI
11:00 - 11:15
Sessions spéciale - Programme Dyn
Non-linear learning to design responsible food packaging
Murielle HAYERT
11:15 - 11:30
Sessions spéciale - Programme Dyn
Innovative Food Processing - a web-based decision making innovation toolbox for the food industry
Morten SIVERTSVIK
11:30 - 11:45
Sessions 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 - 12:00
Sessions 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 - 12:15
Sessions spéciale - Programme Dyn
Digital Food Physics and Engineering: Learning Material for Everyone
Ashim DATTA
12:15 - 12:30
Sessions spéciale - Programme Dyn
T2-4 Emerging processes: thermo-mechanical processes
10:45 - 12:30
Room D
Ball milling: innovative and sustainable technology for the development of innovative and high-performing food ingredients
Paola PITTIA
10:45 - 11:00
Sessions parallèle - Programme Dyn
New engineering solutions for pathogen control in low moisture foods
Juming TANG
11:00 - 11:15
Sessions parallèle - Programme Dyn
Novel foaming technology applying gas hydrate slurries and its application for foods and upcycled biomass waste streams
Erich WINDHAB
11:15 - 11:30
Sessions parallèle - Programme Dyn
Analysis and improvement of the cashew nut shelling process
Antoine COLLIGNAN
11:30 - 11:45
Sessions parallèle - Programme Dyn
Hyperbaric inactivation - a nonthermal approach to inactivate Bacillus subtilis endospores at room temperature
Carlos A. PINTO
11:45 - 12:00
Sessions parallèle - Programme Dyn
Stabilization of functional goat milk by using high pressure processing
Chaleeda BOROMPICHAICHARTKUL
12:00 - 12:15
Sessions parallèle - Programme Dyn
A study on the possibility to steer protein techno-functionality and catalytic activity by hyperbaric storage
Federico BASSO
12:15 - 12:30
Sessions parallèle - Programme Dyn
T3-5 Sustainability: holistic approaches 2
10:45 - 12:30
Room R0
Systematic review on distributed food cold chain systems for resilience and sustainability
Xinfang WANG
10:45 - 11:00
Sessions 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 - 11:15
Sessions parallèle - Programme Dyn
Environmental performances of the production of dried lactic acid bacteria concentrates protected by fructo-oligosaccharides
Stephanie PASSOT
11:15 - 11:30
Sessions 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 - 11:45
Sessions parallèle - Programme Dyn
Cascade strategies for the full valorization of ley grass towards edible protein extraction and biofuel production
Epameinondas XANTHAKIS
11:45 - 12:00
Sessions parallèle - Programme Dyn
Application of disruptive technologies for biorefinery of seaweeds for value chains
Colm O'DONNELL
12:00 - 12:15
Sessions parallèle - Programme Dyn
Integrated design of a sustainable mobile fruit & vegetable processing unit
Martial MADOUMIER
12:15 - 12:30
Sessions parallèle - Programme Dyn
Seated lunch
12:30 - 14:00
Great Hall
T5-6 Food performances: digestibility & food oral processing 2
14:00 - 15:45
Auditorium
Development of Quantitative In Vitro-In Vivo Relationships to Understand Food Digestion Processes
Gail BORNHORST
14:00 - 14:15
Sessions parallèle - Programme Dyn
Gut fermentability of supramolecular assemblies: A case study on ?-lactoglobulin and ovalbumin nanoparticles and amyloid-like fibrils
Gil REFAEL
14:15 - 14:30
Sessions parallèle - Programme Dyn
Characterizing the rheological properties of cellulose nanocrystals in the stomach using a dynamic in vitro model
Fanbin KONG
14:30 - 14:45
Sessions parallèle - Programme Dyn
Cell wall composition modulates gut microbiota and short chain fatty acid production during in-vitro fermentation
Lavaraj DEVKOTA
14:45 - 15:00
Sessions parallèle - Programme Dyn
How inclusion of semi-dynamic digestion conditions impact the proteolysis and amylolysis kinetics of cooked lentils?
Sarah VERKEMPINCK
15:00 - 15:15
Sessions parallèle - Programme Dyn
Perspectives of protein bio-encapsulation to tailor its digestion kinetics in plant-based drinks
Beatriz GUEVARA
15:15 - 15:30
Sessions 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 - 15:45
Sessions parallèle - Programme Dyn
Special Session Thermal processing & optimization 2
14:00 - 15:45
Room 150
Ohmic heating - design and performance of volumetric cooking, baking and preservation processes
Henry JAEGER
14:00 - 14:15
Sessions spéciale - Programme Dyn
Computational multiphysics comparison: conventional vs ohmic heating assisted thermal sterilization validated at a semi-industrial scale
Jorge RIVERA
14:15 - 14:30
Sessions 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 - 14:45
Sessions spéciale - Programme Dyn
A novel reactor concept for ultra-short time / high temperature sterilization
Dominik HUG
14:45 - 15:00
Sessions spéciale - Programme Dyn
Electrostatic Spray Dryer: Alternative Drying Technology for ThermoSensitive Active Compounds
Audrey MAUDHUIT
15:00 - 15:15
Sessions 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 - 15:30
Sessions spéciale - Programme Dyn
Evaluation of heat transfer from steam/air and water under the influence of ultrasound waves
Hosahalli RAMASWAMY
15:30 - 15:45
Sessions spéciale - Programme Dyn
Special Session Plant proteins 2
14:00 - 15:45
Room 300
Influence of oils on plant-based meat analogues: Assessing extrudate’s mechanical properties to ensure quality and consumer acceptance
Gabriela SAAVEDRA ISUSI
14:00 - 14:15
Sessions 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 - 14:30
Sessions spéciale - Programme Dyn
Structure-function-application of plant proteins in meat and dairy analogues
Sushil DHITAL
14:30 - 14:45
Sessions spéciale - Programme Dyn
Plant-based meats - engineering innovations and commercial opportunities
Roman BUCKOW
14:45 - 15:00
Sessions spéciale - Programme Dyn
Plant-based meat and fish analogues by twin screw extrusion
Sylvie BRUNEL
15:00 - 15:15
Sessions 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 - 15:30
Sessions 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 - 15:45
Sessions spéciale - Programme Dyn
T3-6 Sustainability: adding value to by-products
14:00 - 15:45
Room B+C
Sustainable biotechnological approach to produce chitooligosaccharides from marine biomass: from biotechnological concept to downstreaming
Gabriela VOLLET MARSON
14:00 - 14:15
Sessions parallèle - Programme Dyn
Sequential batches strategy for the enhancement of protein recovery from salmon frames by proteolysis
Pedro VALENCIA
14:15 - 14:30
Sessions parallèle - Programme Dyn
Pilot-Scale Protein Recovery from Cold-Pressed Rapeseed Press Cake
Cecilia AHLSTRÖM
14:30 - 14:45
Sessions parallèle - Programme Dyn
Process development for the valorization of the residual stream of sunflower oil press cake
Katrin MATHMANN
14:45 - 15:00
Sessions parallèle - Programme Dyn
Influence of mechanical and enzymatic treatments on the micronization and functional properties of hazelnut skins
Prospero DI PIERRO
15:00 - 15:15
Sessions 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 - 15:30
Sessions parallèle - Programme Dyn
Mycoprotein as novel functional ingredient: mapping of functionality, composition and structure throughout the Quorn fermentation process
Julien LONCHAMP
15:30 - 15:45
Sessions parallèle - Programme Dyn
T2-6 Emerging processes: ultrasound / combined
14:00 - 15:45
Room D
Synergistic antimicrobial action between food processing methods and food-grade compounds
Rohan TIKEKAR
14:00 - 14:15
Sessions parallèle - Programme Dyn
Ultrasound-assisted hot air drying for improving drying kinetics and preserving amylolytic activity in malted cereals
Tiago CARREGARI POLACHINI
14:15 - 14:30
Sessions parallèle - Programme Dyn
Storage stability of ultrasonic compression nutrition bars: Predicting temperature effect
Jamaka THOMAS
14:30 - 14:45
Sessions parallèle - Programme Dyn
Production of nutrient bars by ultrasonic compression: Optimal processing window predictability
Gonul KALETUNC
14:45 - 15:00
Sessions parallèle - Programme Dyn
Exploration of ohmic-sonication technique for the shelf life extension of apple juice
Aamir SHEHZAD
15:00 - 15:15
Sessions parallèle - Programme Dyn
Ultrasound-assisted extraction of oilseeds: study on hempseeds (Cannabis sativa L.)
Laura PIAZZA
15:15 - 15:30
Sessions 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 - 15:45
Sessions parallèle - Programme Dyn
T2-7 Emerging processes: 3D printing 2
14:00 - 15:45
Room R0
4D printing of shape-morphing foods: Control of stimulus-driven deformations through protein-starch thermal transitions
Ahmed FAHMY
14:00 - 14:15
Sessions 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 - 14:30
Sessions parallèle - Programme Dyn
3D printing of hydrocolloid gels for food applications
Raphael Poryles
14:30 - 14:45
Sessions parallèle - Programme Dyn
Die extrusion of highly concentrated systems; from theory to 3D food printing
Patrick WILMS
14:45 - 15:00
Sessions parallèle - Programme Dyn
A step towards personalized food - Rheological requirements of cereal-based bio-inks for food 3D printing
Martin HECKL
15:00 - 15:15
Sessions 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 - 15:30
Sessions parallèle - Programme Dyn
Development of edible filament for 3D printing of fully biodegradable robotic components
Quinten STEFFENS
15:30 - 15:45
Sessions parallèle - Programme Dyn
Coffee break & poster session 2
15:45 - 16:30
Great Hall
Can down-scaling production units contribute to the food chain resilience ? From industry to home cooking
16:30 - 18:00
Auditorium
TBC
16:30 - 18:00
Table ronde - Programme Dyn
Round table discussion based on selected pitches to introduce the topic, followed by question/interaction with the audience
16:30 - 18:00
Auditorium
TBC
16:30 - 18:00
Table ronde - Programme Dyn
Gala dinner
19:30 - 00:00
Le Titan
Registration opening
08:30 - 08:40
Great Hall
Keynotes lectures
08:40 - 10:00
Auditorium
Product-manufacturing process-oral processing Interactions: implication to nutrition and health
Weibiao ZHOU
08:40 - 09:20
Keynotes - 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 - 10:00
Keynotes - Programme Dyn
Coffee break & poster session 2
10:00 - 11:00
Great Hall
Closure ceremony
11:00 - 12:15
Auditorium
TBC
11:00 - 12:15
Plénière - Programme Dyn
Registration & Administration
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