Dear Colleague,
Please find enclosed the preliminary programme
for the FOODSIM'2014 conference, which will be held
at Oceanopolis, Brest, France from June 23-25, 2014.
Conference link is on:
http://www.eurosis.org/cms/?q=taxonomy/term/356
The online registration form is linked on:
https://www.eurosis.org/cms/index.php?q=node/2912
Regards
Philippe
Preliminary Programme
Session Timing
June 23
O8.30-15.00 Registration
08.30-09.00 Welcome Coffee
O9.00-10.00 Keynote Speaker
10.00-12.30 Session
12.30-14.00 Lunch
14.00-15.00 Tutorial
15.00-16.30 Session
16.30-17.00 Coffee Break
17.00-19.00 Visit of Oceanopolis
19.30-22.00 Conference Dinner
June 24
O8.45-12.30 Registration
O9.00-10.00 Keynote Speaker
10.30-11.00 Coffee Break
11.00-12.30 Session
12.30-14.00 Lunch
13.30-15.00 Tutorial
15.00-16.45 Tutorial
16.45-17.00 Closing Session
June 25
O9.00-12.00 Visit to the Virtual Reality Centre
Bus transport
On Monday and Tuesday morning, a bus will take people in the city center (and IBIS hotel) to Oceanopolis.
On Monday evening, a bus will leave from Oceanopolis to the restaurant at 19:00.
From restaurant to the hotel: on foot (5 minutes if you are in IBIS on the port, 15 min if you are in the city centre.
On Tuesday evening: a bus will leave from Oceanopolis to city centre (and IBIS hotel) at 17:30
KEYNOTES
Virtual Reality Software and Biological Simulation with an Application to Food
Gireg Desmeulles, European Center of Virtual Reality, Brest, France
Predictive modeling tools and strategies for establishing risk-based Microbiological Criteria in foods
Antonio Valero, Department of Food Science and Technology, University of Córdoba, Cordoba, Spain
TUTORIALS
ReISCOP: a software to simulate biological behaviour
Gireg Desmeulles, European Center of Virtual Reality, Brest, France
Proposal of microbiological criteria and risk-based metrics for specific foods and risks
Antonio Valero, Department of Food Science and Technology, University of Córdoba, Cordoba, Spain
Extensive Fish Farm Simulation
Pascal Ballet, University of Brest, Lab-STICC, France
SESSIONS
METHODOLOGY AND MODELLING
FOOD_ENG_01
The Use of Dimensional Analysis for Process Scale Up and Modeling
Chris Koh and Sean Eichenlaub, PepsiCo Global R&D, Plano, U.S.A.
FOOD-METH-01
Extending A Novel Class of Predictive Models to describe The Effect of pH on Microbial Growth
Simen Akkermans, Estefanía Noriega, Filip Logist and Jan F.M. Van Impe, CPMF² - OPTEC – BioTeC, KU Leuven, Leuven, Belgium
FOOD_METH_04
An individual-based model for anaerobic dynamics of Escherichia coli colonies
Ignace Tack, Filip Logist, Estefana Noriega Fernandez, Jan Van Impe, CPMF2 OPTEC- BioTeC, KU Leuven, Leuven, Belgium
FOOD PROCESSING
FOOD_ENG_02
Modelling of Water Transfer in Bread during Staling
Jean-Yves Monteau, Emna Besbes, Vanessa Jury and Alain Le Bail, Oniris, UMR 6144 GEPEA CNRS, Nantes Cedex 3, France and , Emmanuel Purlis, CIDCA - CONICET La Plata, La Plata, Argentina
FOOD_ENG_03
Hybrid Modelling of Cooling Drying Process in Animal Feed Pellets Industries
Charlène Lambert and Francis Courtois, AGROPARISTECH, INRA,CNAM, UMR1145 GénIAL, Massy Cedex and Hadyan Fibrianto and Lionel Boillereaux, ONIRIS, GEPEA, UMR 6144 and Sandy Rouchouse and Fabrice Putier, TECALIMAN, Nantes Cedex, France
FOOD PROCESSING AND SAFETY
FOOD_INNOV_01
Modeling transfer of Salmonella during slicing of a turkey breast based product
Guiomar Denisse Posada Izquierdo, Antonio Valero Diaz, Fernando Pérez Rodríguez and Rosa Maria Garcia Gimeno, International Campus of Excellence in the AgriFood Sector, University of Cordoba. Córdoba, Spain and Arícia Mara Melo Possas, State University of Campinas (UNICAMP), Campinas-SP, Brazil.
FOOD_QUAL_01
Modeling of shrinkage, microbial spoilage and color degradation occurring in convective drying of vegetables
Stefano Curcio, Maria Aversa, Vincenza Calabrò and Gabriele Iorio. University of Calabria, Rende (CS), Italy
FOOD_SUSTAIN_01
Supercritical CO2 extraction of high added value products from peels of both organic and outsize or defective PGI citrus fruits.
Vincenza Calabrò, Alessandra Meluso, Margareth Cucunato and Stefano Curcio,,University of Calabria, DIMES and Silvia Mazzuca, University of Calabria, DCTC, Rende and Roberto Balducchi and Giuseppe Di Sanzo, ENEA C.R. Trisaia (ENEA), Laboratorio Biotecnologie (UTTRI-BIOTEC), Policoro, Italy
ENVIRONMENTAL FACTORS AND FOOD EXPOSURE
FOOD_METH_03
Modeling and Simulation of Epidemics caused by Contaminated Water
Bartłomiej Fajdek, Radosław Pytlak, Marcin Stachura and Tomasz Tarnawski
Warsaw University of Technology, Warsaw, Poland
FOOD_QUAL_05
Assessing Risk for Aflatoxin Exposure through Maize Food Intake in Veracruz City-Mexico
Hiram Alejandro Wall-Martínez, Guadalupe del Carmen Rodriguez-Jimenes, Victor José Robles-Olvera and Marco Antonio Salgado-Cervantes,Istituto Tecnologico de Veracruz, Veracruz, Mexico and Nathalie Wesolek, Alain Claude-Roudot and Alejandra Ramirez-Martinez, Université de Bretagne Occidentale, Le Gorgeu, Brest cedex 3, France
FOOD_SUSTAIN_03
Monitoring environmental factors in Mekong Delta of Vietnam using Wireless Sensor Network approach
Hoai Bao Lam and Hiep Xuan Huynh, Can Tho University, Vietnam and Pierre Yves Lucas and Bernard Pottier, Université de Bretagne Occidentale, LABSTICC, UMR CNRS 6285, and Mahamadou Traoré, University Gaston Berger, Saint Louis, Senegal
FOOD_QUAL_04
Uncertainties and variabilities evaluation in food exposure assessment
Alain-Claude Roudot, Université de Bretagne Occidentale, Le Gorgeu, Brest cedex 3, France
-
Philippe Geril
EUROSIS -ETI
Greenbridge Science Park
Ghent University - Ostend Campus
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B-8400 Ostend, Belgium
Tel: +32.59.255.33 - Fax: +32.59.255339
E-mail: philippe.geril@eurosis.org
E-mail: pgeril@yahoo.co.uk
URL: http://www.eurosis.org
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