Processing

09:30 Keynote presentation - History of Food Science & Technology
Brian McKenna, Emeritus Professor of Food Science, University College Dublin, Ireland and President, EFFoST

09:50 Emerging Technologies
Chairs: Dietrich Knorr, Technical University of Berlin, Germany and Antal Véha, University of Szeged, Hungary

Application of Impulse-energy impacts in food production processes
A. Ukrayinets, Yu. Dashkovsky, V. Olishevsky, V. Vasyliv, A. Marynin, Iaroslav Zasiadko, National University of Food Technologies, Ukraine

Applications of ultra-high pressure homogenisation
Eliane Dumay, Université of Montpellier 2, France

Impact of atmospheric plasma treatment on microorganisms and food related compounds
Oliver Schlüter, Leibniz Institute for Agricultural Engineering Postdam-Bornim, Germany

Food Nanoscience: A roadmap towards self-assembled food
Eyal Shimoni, Israel Institute of Technology, Israel

Pulsed Electric Field Assisted Extraction from Food Plants: Recent Developments
Eugene Vorobiev, Université de Technologie de Compiégne, France

HighTechEurope - why, what and how?
Kolja Knof, ttz Bremerhaven, Germany

12:50 Lunch break and poster viewing

14:10 Improved Traditional Processes
Chairs: Kostadin Fikiin, Technical University of Sofia, Bulgaria and Lilia Ahrné, SIK, Sweden

Keynote Presentation: Combination of emerging and traditional food processes
Dietrich Knorr, Technical University of Berlin, Germany

Microbial starters for improved fermented meats
Fidel Toldra, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Spain

An approach to water migration phenomena in cellular foods
Pedro Fito, Universidad Politécnica de Valencia, Spain

Electrofreezing; a review on the potential interest of electric field during food freezing
Alain Le Bail, ENITIAA-UMR, France

15:50 Coffee break

16:10 Challenges in Process Control (including packaging)
Chair: Csaba Balla, Corvinus University, Hungary

Challenges in Packaging: the use of materials from renewable resources and their implications for processing and properties
Salvatore Iannace, Institute of Composite and Biomedical Materials, Italy

Indicator Systems for Thermal and High Pressure Thermal Process Impact Evaluation
Marc Hendrickx, Katholieke Universiteit Leuven, Belgium

Challenges in process control: intelligent, adaptable, robust and easy-to-use hybrids
Antonio Delgado, Friedrich Alexander Universität Erlangen-Nürnberg, Germany

Automatic Control and Optimisation of Food Processes
Gilles Trystram, UMR GenIAI – INRA, France

Special Lecture: History and Future of Food Irradiation
Josef Farkas, academician, scientific advisor in Central Food Research Institute, Hungary, (professor emeritus at Corvinus University)

Safety

08:30 Keynote presentation - Food Safety and Food Security
V. Prakash, Director, Central Food Technological Research Institute, India

08:50 Emerging Pathogens Chairs: Geoffrey Campbell-Platt, IUFoST, United Kingdom and Servé Notermans, Foundation Food Micro & Innovation, The Netherlands

Emerging food-borne pathogens - new challenges
Claudia Stein, World Health Organisation, Switzerland

Rapid detection of food bacterial contaminants by a combined immunomagnetic - ATP bioluminescence or PCR-based method
Oxana Rybalchenko, Research Institute of Highly Pure Biopreparations, Russia

Tracing antimicrobial resistance in the food chain: Case Campylobacter
Sonja Smole Mozina, University of Ljubljana, Slovenia

Development of innovative molecular detection methods for emerging pathogens
Martin Wagner, Veterinärmedizinischen Universität Wien, Austria

10:10 Coffee break

10:30 Challenges in Risk Assessment and Consumer Perception
Chairs: Eva Gelencser, KÉKI, Hungary and Wolfgang Kneifel, BOKU, Austria

Food safety alert systems
Rhodri Evans, Food Safety Authority of Ireland, Ireland

Consumers and new technologies
Josephine Wills, EUFIC, Belgium

Contaminants as an important international trade barrier in developing countries
Hamid Ezzatpanah, Islamic Azad University, Iran

Microbiological Risk Assessment and its Use in Food Safety Management
Lucia Anelich, Consumer Goods Council of South Africa, South Africa

Risk and benefit analyses of natural foods
Bernhard Watzl, Max Rubner-Institute of Nutrition and Food, Germany

Consumer Acceptance of Novel Processed Food
Nina Veflen Olsen, Nofima Food, Norway

Consumer response to food scandals and scares
Diána Bánáti, CFRI, Hungary

12:50 Lunch and poster viewing

14:30 Hygienic Design and Processing
Chairs: Karel Mager, Givaudan, The Netherlands and Gábor Szabó, University of Szeged, Hungary

Hygienic design principles
Monica Talpau, Kraft Foods, Romania

Hygienic engineering in dry material handling process vs. liquid processes
Karel Mager, Givaudan, The Netherlands

Integration of hygienic and aseptic systems
Roland Cocker, Cocker Consulting, Ireland

Hygienic and safety requirements for food factory flooring
Brigitte Carpentier, AFSSA, France

The use of Stainless Steel in the food industry
Eric Partington, Nickel Institute, United Kingdom

16:10 Coffee break

16:30 Water and benefits of additives, processing & packaging Chairs: Iaroslav Zasyadko, National University of Food Technologies, Ukraine and Mark Shamtsyan, St. Petersburg State Institute of Technology, Russia

Keynote Presentation – Innovative technologies for pure and safe water
Gert-Jan Euverink, Wetsus, The Netherlands

Water in the Danube
Maria Fürhacker, BOKU University, Austria

Water accounting: virtual water transfers and water footprints
Maite Aldaya, University of Twente, The Netherlands

The benefits of processing and packaging
Kata Galic, University of Zagreb, Croatia

17.50 Close

Sustainability

08:00 Keynote presentation: Sustainable Futures
Thomas Ohlsson, Sweden

08:20 Sustainable Products Chairs: Keith Waldron, Institute of Food Research, United Kingdom and Lucia Anelich, Consumer Goods Council of South Africa, South Africa

Sustainable food labelling
David Barling, City University, United Kingdom

Environmental labelling - how is it conceived by consumers?
Anders Biel, Göteborg University, Sweden

Future protein supply
Harry Aiking, Vrije Universiteit Amsterdam, The Netherlands

Sustainable seafood from aquaculture - challenges and opportunities
Trygve Berg Lea, Skretting, Norway

LCA - Concepts and use in the food chain
Ulf Sonesson, SIK, Sweden

10:00 Coffee break

10:20 Sustainable Processes
Chairs: Ulf Sonesson, SIK, Sweden and Luis Fernandez, President-Elect, IUFoST

Upgrading of food by-products into valuable components
Keith Waldron, Institute of Food Research, United Kingdom

Efficiency and environment - A food chain approach
Karin Östergren, SIK, Sweden

Biorefineries as a part in a sustainable food future
Birgit Kamm, Research Institute of Bioactive Polymer Systems E.V., Germany

A sustainable cold chain technology for storing renewable energy in refrigerated warehouses and its implications on food quality
Kostadin Fikiin, Technical University of Sofia, Bulgaria