EFFoST Symposium “Innovations in food processing and product development”
Date: March 26-27, 2012
Monday March 26, 2012
| Time | Topic | Lecturer |
|---|---|---|
| 10.00 – 10.15 | Opening and welcome | Prof. Dr. Dietrich Knorr EFFoST President |
Chairman: Prof. Dr. Dietrich Knorr, Technische Universität Berlin, Germany
| 10.15 – 10.50 | Direct and non-direct plasma treatment of heat sensitive foods | Dr. Oliver Schlüter, Leibniz-Institut für Agrartechnik Potsdam-Bornim e.V., Potsdam |
| 10.50 – 11.25 | High moisture extrusion – creation of meat like structures | Dr.-Ing. Achim Knoch, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany |
| 11.25 – 12.00 | Impact of processing conditions on antioxidant activity of tomato products | Prof. Dr. Hassan Siliha, Faculty of Agriculture, Zagazig University, Egypt |
| 12.00 – 12.35 | IPS - Ohmic Heating of Chunky Food - Process and Equipment Design | Dr. Axel de With, INDAG GmbH & Co. Betriebs KG, Eppelheim, Germany |
| 12.35 – 13.45 | Break |
Chairman: Prof. Dr. Herbert J. Buckenhüskes, DLG e.V., Frankfurt, Germany
| 13.45 - 14.20 | Strategies and methods of flavour modulation in food product development | Ass. Prof. Dipl. -Ing. Dr. Klaus Dürrschmid, University of Natural Resources and Applied Life Sciences, Vienna, Austria |
| 14.20 - 14.55 | Starter cultures for functional cereal foods: from gene to function | Prof. Dr. Michael Gänzle, University of Alberta, Edmonton, Canada |
| 14.55 - 15.30 | Enzymatic Texturisation of Leguminous Proteins and their Application in Food Models | Dr. Christian Schäfer, DSM Nutritional Products Ltd., Kaiseraugst, Switzerland |
| 15.30 - 16.00 | Coffee Break |
Chairman: Prof. Dr. Michael Gänzle, University of Alberta, Edmonton, Canada
| 16.00 - 16.35 | Advances in food powder handling and processing | Lilia Ahrné, SIK – The Swedish Institute for Food and Biotechnology, Göteborg, Sweden |
| 16.35 - 17.10 | A consequent cool chain – backbone for minimally processed food | Dr. Judith Kreyenschmidt, Rheinische Friedrich-Wilhelms Universität Bonn, Germany |
| 17.10 - 17.45 | Modern production of bulgur | Thorsten Lucht and Rainer Fuhlbrügge, F.H. SCHULE MÜHLENBAU GmbH, Reinbek, Germany |
Tuesday March 27, 2012
Chairman: Lilia Ahrné, SIK – The Swedish Institute for Food and Biotechnology, Göteborg, Sweden
| Time | Topic | Lecturer |
|---|---|---|
| 09.15 - 09.50 | Product and process optimization using artificial neural networks – case study of the encapsulation of volatile substances | Dr.-Ing. Michael Jacob, GLATT INGENIEURTECHNIK GMBH, Weimar, Germany |
| 09.50 - 10.25 | Beta-Barley – A New Functional Grain for modern Food? | Karin Dieckmann, DIECKMANN GmbH & Co. KG, Nienstädt, Germany |
| 10.25 - 11.00 | Breakthrough Innovation in Drying of Long Cut Pasta | Dr. Andreas Kratzer, Bühler AG, Uzwil, Switzerland |
| 11.00 - 11.35 | Novel approaches to characterize and optimize the reactivity of batter systems for frozen food | Prof. Dr. Klaus Lösche, ttz Bremerhaven, Germany |
| 11.35 - 12.10 | Industrial inline application of Chemical Imaging – a highly innovative technology based on NIR-Spectroscopy offers new dimensions in quality assurance and food safety | DI Matthias Jeindl, Insort GmbH, Feldbach, Austria |
| 12.10 | Final remarks |
Organized by EFFoST (European Federation of Food Science and Technology) and DLG (German Agricultural Society)
