Advances in Food Processing Challenges for the Future

Advances in Food Processing

Challenges for the Future

5-7 November 2014, Campinas, São Paulo, Brazil


Conference Chairs
Luis Madi
, ITAL, Brazil
Peter Eisner, Fraunhofer Institute for Process Engineering and Packaging IVV, Germany

Scientific Committee
Aldo Baccarin, ILSI BRASIL, Brazil
Andrea Buettner, Friedrich-Alexander-Universität Erlangen-Nürnberg, Germany
Bernadette Dora G. de Melo Franco, USP, Brazil
Hans-Georg Joost, DIfE - German Institute of Human Nutrition, Germany
Dietrich Knorr, Technical University of Berlin, Germany
Horst-Christian Langowski, Technische Universitaet Muenchen, Germany
Marisa Padula, ITAL, Brazil
Glaucia Maria Pastore, UNICAMP, Brazil
Silvia Pimentel Marconi Germer, ITAL, Brazil
Esdras Sundfeld, EMBRAPA Food Technology, Brazil
Rickey Yada, University of Guelph, Canada
Kit Keith Yam, Rutgers University, USA

Welcome to Advances in Food Processing: Challenges for the Future, the international congress to be held in Campinas, São Paulo, Brazil from 5-7 November 2014.

Organized by Elsevier, the world's leading provider of science and health information and with the technical and scientific coordination of the Brazilian Institute of Food Technology (Instituto de Tecnologia de Alimentos, ITAL) and the Fraunhofer Institute for Process Engineering and Packaging (Fraunhofer IVV, Germany), this international congress will address the unique challenges faced by food processing industries and researchers.

The Congress provides a platform for industry and science to discuss and develop new concepts and technologies required to improve the sustainability of food processing. Next to the ecologic and social sustainability, which are highly relevant to assure global food supply and competitiveness in the food sector, the economy of innovative approaches is an important criterion with respect to their industrial implementation.

In the frame of the Congress, leading representatives from food science and industry as well as experts from the private and public sectors will discuss ways of improving the sustainability of food processing by utilizing by-products along the food production chain as well as by increasing the added value of food production through new concepts and technologies.

Join the leading experts in food processing to share experiences and hear about the latest research, in a country at the forefront of new sustainability initiatives.

Topic List:

Sustainability – efficient use of resources and energy

  • Raw material utilization: waste reduction in food processing and the food chain; use of by-products
  • Energy efficiency and water management: energy savings in thermal and non-thermal technologies; reducing water consumption by optimization processing and design; improvement of distribution logistics
  • Life cycle strategies: footprint (carbon, water, land); packaging and waste recycling; fair trade production

Innovative products, ingredients and packaging

  • Sensory optimization and consumer preferences: new texture attributes in food and beverages: flavor perception and consumption behavior; novel natural ingredients; clean labeling and organic food
  • Nutrition and health: optimization of nutritional value; functional ingredients; reduction of fats, sugar and salt
  • Food and packaging convenience: healthier snacks and ready to eat products; food service; convenience packaging

Food safety and quality

  • New technologies in food processing and preservation: thermal, mechanical and physical processing
  • Packaging for extended shelf life: active packaging; intelligent packaging; optimizing barriers
  • Regulatory aspects: novel food; health claims; packaging; nanotechnology
  • Communication with consumers: industry; academic; government

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Organised by

ITAL
Fraunhofer

Administered by

Elsevier

Supported by

DWIH

FAPESP

Supporting publication

Food Packaging and Shelf Life

Food Technology

Food Technology