First European Workshop on Food Engineering and Technology
Presentations of selected national PhD students in food engineering and technology of 2006/2007 at European level
Berlin, May 21 – 22, 2007
Konrad-Zuse-Zentrum für Informationstechnik Berlin, Takustraße 7, 14195 Berlin-Dahlem, Germany
http://www.zib.de
Organised by EFCE Section on Food, EFFoST and TU Berlin
Chairmen:
Helmar Schubert, Karlsruhe and Dietrich Knorr, Berlin
Program:
May 21, 2007:
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09:00 - 09:15 |
Welcome |
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09:15 - 10:00
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Formation of frothy milk by steam injection
Susana SILVA
(UK)
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10:00 - 10:45
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Thermal Reactivity of whey protein fractions: Reaction kinetics of unfolding and aggregation
-selective denaturation-fractionation by means of membrane processes
Alexander TOLKACH
(Germany)
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10:45 - 11:15
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Coffee break
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11:15 - 12:00
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Drying of foods using supercritical carbon dioxide -
Investigations with carrot
Zoe BROWN
(UK)
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12:00 - 12:45
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Osmodehydrofreezing of sensitive fruit and vegetables: Effect on quality characteristics and
shelf life
Efimia DERMESONLUOGLU
(Greece)
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12:45 - 13:45
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Lunch
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13:45 - 14:30
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Thermal pressure forming of starch suspensions
Jan SKOCILAS
(Czech Republic)
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14:30 - 15:15
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Pulsed electric fields (PEF) for permeabilization of cell membranes in food- and
bioprocessing –
Applications,
process and equipment design and cost analysis
Stefan TOEPFL
(Germany)
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15:15 - 15:45
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Coffee break
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15:45 - 16:30
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Functional aspects of amylose-based nanocapsules as controlled delivery systems for bioactive ingredients
Uri LESMES
(Israel)
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16:30 - 17:15
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Microencapsulation for food ingredients and fermentation processes
Verica MANOJLOVIC
(Serbia and Montenegro)
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17:15 - 18:00
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Isolation, characterization and application of antifungal compounds from lactic acid bacteria
Liam RYAN
(Ireland)
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18:15 - 19:00
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Meeting of the members of the EFCE Section on Food
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19:00
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Dinner
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May 22, 2007:
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08:30 - 09:15 |
Hydrocolloids / protein-based edible films: Relationships among composition, structure and
engineering properties
Tiziana GIANCONE
(Italy)
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09:15 - 10:00
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Transfer of small molecules through edible packaging applied at interfaces of multiphase
food products –
From macroscopic to molecular scale investigation
Thomas KARBOWIAK
(France)
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10:00 - 10:45
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Acrylamide in potato crisps from Swedish grown potatoes
Gunilla VIKLUND
(Sweden)
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10:45 - 11:15
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Coffee break
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11:15 - 12:00
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Simulation of microwave heating processes and validation using magnetic resonance imaging
Kai KNOERZER
(Germany)
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12:00 - 12:45
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Comprehension of cooking in pressure cooker: Modeling and optimization
Richard ROCCA
(France)
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12:45 - 13:00
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Tillmann SCHMELTER
: The Georg Carl Hahn Research Prize
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13:00 - 14:00
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Lunch
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14:00 - 14:45
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Different approaches to extend the shelf-life of a typical Sardinian multi-domain cookie
Stefano FARRIS
(Italy)
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14:45 - 15:30
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Production
of bakery products from frozen dough
Virginia GIANNOU
(Greece)
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15:30 - 16:00
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Coffee break, meeting of the committee of the EFCE Section on Food
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16:00
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Best Paper Award
ceremony
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Local contact person:
Sophie Uhlig
, Office Coordinator, Department of Food Biotechnology and Food Process Engineering
Berlin University of Technology, Koenigin-Luise-Str. 22, D-14195 Berlin
Tel: +49 30 314-71250, Fax: +49 30 832 76 63
E-mail:
, website:
http://www.tu-berlin.de/~foodtech
Sponsored by 
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© DECHEMA e.V. 1995-2010, Last update 01.12.2009
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