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Advances in food technology

Innovation Stage: Friday, 22.03.2024, 10.35 a.m.-11.20 a.m.

In order to meet consumers' increasing demands on food, new developments are required in various areas of food production. For example, to make processes more economical, safer and more sustainable. This session will present three examples of this. 

Organizer: GDL e. V. - German Association of Food Technologists e.V., Markgröninger Str. 47/1, 71701 Schwieberdingen, Germany 
DLG e.V. – German Agricultural Society, Eschborner Landstraße 122, 60489 Frankfurt am Main, Germany 



Dr. Jochen Hamatschek, German Association of Food Technologists, Schwieberdingen, Germany 
10.35 –

Pulsed electric fields - process and sustainability benefits in fruit and vegetable processing 

Dr. Stefan Töpfl, Managing Director, Elea Technology GmbH, Quakenbrück, Germany 
10.50 –

Trajectory mixing - mixing with system 

Dipl.-Ing. Bernhard Hukelmann, Managing Partner, hs-tumbler GmbH, Quakenbrück, Germany 
11.05 – 11.20 

Current developments in the application of cold plasma for food processing 

Dr.-Ing. habil. Oliver Schlüter, Spokesperson of program area "Healthy foods", Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany