The registration and abstract submission systems are now closed.
Luis Madi, ITAL, Brazil
Peter Eisner, Fraunhofer Institute for Process Engineering and Packaging IVV, Germany
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.
Sustainability – efficient use of resources and energy
Innovative products, ingredients and packaging
Food safety and quality