• Scientific themes


         1 - Conventional processes including refrigeration, drying, thermal, mechanical etc.
    All processes involving significant heat, mass and momentum transfers and impact on food structure and properties are expected. Studies involving both experimental and modelling aspects will be particularly welcome. In addition, works about kinetics of food changes, either in structure or in composition can be considered provided they involve comprehensive basis. New approaches will be preferred to repetitive studies based on experimental design and representation by response surface, for instance.

         2 - Emerging processes & hurdles technologies
    Non thermal (electric fields, waves) and bio-processes are considered, including microbiological agents and safety, use of microfluidics. Studies on re-investigation of traditional processes, especially at small scale are also most welcome, including ethnic foods. Clean label trends, like additives replacement by more eco-friendly ingredients. Minimal processing is also considered here.

         3 - Sustainability, food chain & decarbonisation
    All applications of circular economy, emerging concepts and methods of biorefinery, exergy, LCA, risk analysis, catering issues, new value chains (including by-product and waste processing) and mutli-criteria optimization, assessment and decision will be welcome here, as far as they are applied to the food processing chain. This pillar will also cover new sourcing and alternative to meat proteins such as leguminous, microalgae, insects and others.

         4 - Process modelling up/down scaling
    Progresses on modelling approaches, multi-scale, multi-physics (i.e. high level of coupling) are to be addressed, whatever the theoretical frame-work. Computing solutions for availability, inc. open science, is appreciated. Practical applications of modelling for healthy food design, inc. reverse engineering approaches.

         5 - Food performances, properties, digestibility & functionalities
    All aspects dealing with multidimensional food quality are considered here and especially those dealing with nutritional properties, i.e. gut engineering and food oral processing. The use of vegetal proteins and pulse as the impact of food supplements and diet monitoring maybe taken into account. Technological properties (handling, flowing, etc) may be considered as far as they include significant physico-chemical basis.

         6 - Food future, innovation in teaching and learning, innovation and management
    Applications of artificial intelligence (not only Big Data and industry 4.0) are expected. Development of Web applications for stake holders  or consumers can be considered. Besides usual training experiences, digital resources, MOOCs for instance, for training and knowledge transfer for food industry purpose are also welcome. Studies on policy helping and decision making tools in terms of food security, diet and health, including meta-analyses and holistic approaches, based on social sciences (surveys), are also expected there.

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