Dear Colleague,
Please find enclosed the preliminary programme
for the FOODSIM'2016 conference, which will be held
at KU Leuven Technologiecampus Gent, Ghent, Belgium from
April 3-7, 2016 in conjunction with the
12th International Trends in Brewing Symposium.
Conference link with extra info is on:
http://www.eurosis.org/cms/?q=taxonomy/term/373
The online registration form is linked on:
https://www.eurosis.org/cms/?q=node/3401
Please be aware that as we organize the event
in Belgium we have to add 21% VAT to the fees.
VAT you can reclaim by providing your VAT number
or the one of your employer, or by using the forms
linked on this page:
http://www.eurosis.org/cms/?q=node/3263
Regards
Philippe
Preliminary Programme
Session Timing
April 3
17.00-21.00 Registration and Get-Together-Party
April 4
O8.00-17.00 Registration
O8.30-09.00 Welcome and Trends in Brewing Welcome
O9.00-10.00 FOODSIM & TIB Shared Session: Keynote Lectures “Diversity of Beer Styles”
10.30-11.00 Coffee Break
11.00-12.30 Recent EU Initiatives in Food Modelling & Simulation
12.30-13.30 Lunch
13.30-16.00 Q-Safe - Quantitative Tools for Sustainable Food & Energy in the food chain
16.00-16.30 Coffee Break
16.30-18.00 Modelling in Food Engineering and Food Technology
18.00-18.30 Welcome by Daniel Termont, Mayor of Ghent and Rik Torfs, Rector KU Leuven
18.30-21.00 Drink and Walking Dinner at the Technical Exhibition
April 5
O8.00-17.00 Registration
O8.30-10.30 Spatiotemporal Predictive Modelling in Foods
10.30-11.00 Coffee Break
11.30-12.30 Food Product and Process Monitoring
12.30-14.00 Lunch
14.00-15.00 Keynote Nathalie Perrot & Evelyne Lutton (INRA-Grignon, France)
15.00-15.30 FOODSIM Software Fair: Flash Introductions
15.30-16.00 Coffee Break
15.30-18.00 FOODSIM Software Fair
19.00-20.00 Concert in Sint Baafs Cathedral, Ghent, by Jan Van Impe, KU Leuven
April 6
O8.30-16.00 Registration
O8.30-10.00 Tutorials: Predictive Modelling under Dynamic Conditions – Part I
10.00-10.30 Coffee Break
10.30-12.00 Tutorials: Predictive Modelling under Dynamic Conditions – Part II
12.00-13.00 Lunch
13.00-14.30 Predictive Food Microbiology
14.30-15.00 Coffee Break
15.00-16.30 Modelling in Food Production
16.30-16.45 FOODSIM Closing Session and Best Paper AWard
16.45-17.30 Final Drink
18.00-24.00 Conference Dinner
April 7
O9.00-12.00 TIB Break-‐out Sessions
O9.00-15.00 FOODSIM & TIB Company Visits (Optional at extra cost-limited spaces):
Brewery Westmalle; Brewery Anders! and Brewery Haacht
15.00- Arrival back at the KU Leuven Technology Campus, Ghent
FOODSIM PROGRAM
KEYNOTE
Title to be announced
Nathalie Perrot and Evelyne Lutton, INRA-Grignon, France
TUTORIALS
TUT_01
Predictive Modelling under Dynamic Conditions in Food Processing Environments.
Vasilis P. Valdramidis, University of Malta, Msida, Malta, Kirk Dolan, Department of Food Science & Human Nutrition and Department of Biosystems & Agricultural Engineering, Michigan State University, USA, Dries Telen and Jan F.M. Van Impe, KU Leuven, Department of Chemical Engineering-BioTeC, Ghent, Belgium
FOOD_QUAL_05
Parameter Estimations in Predictive Microbiology: How to build Statistically Sound Secondary Models
Simen Akkermans, Filip Logist, Jan F.M. Van Impe, BioTeC, OPTEC, KU Leuven, CPMF, Ghent, Belgium
SESSIONS
RECENT EU INITIATIVES IN FOOD MODELLING & SIMULATION
FOOD_MOD_01
FoodMC: A European COST Action on Food Modelling.
Alberto Tonda, INRA-Grignon, France
FOOD_QUAL_08
Q-Safe Erasmus Training Programme – Teaching and Student Learning Experiences
Enda Cummins, University College Dublin, Dublin, Ireland and Vasilis Valdramidis, University of Malta, Msida, Malta and Jan Van Impe, KU Leuven, Belgium and Jeanne-Marie Menbré, ONIRIS, La Chantrerie, France and Kostas Koutsoumanis, Aristotle University of Thessaloniki, Thessaloniki, Greece and Serafim Bakalis, University of Birmingham, Birmingham, United Kingdom and Aludena Hospido, University of Santiago de Compostela, Santiago de Compostela and Ismael Martínez Lede, FEIRACO S. Coop. Galega, Spain
Q-SAFE - QUANTITATIVE TOOLS FOR SUSTAINABLE FOOD & ENERGY IN THE FOOD CHAIN
FOOD_QUAL_01
Modelling the Mycelium Formation Ability of Penicillium Expansum as a Function of Propolis pH ad NaCi
Arianne Muscat and Vasilis Valdramidis, University of Malta, Msida, Malta and Ioannis Mourtzinos, Maria Gougouli and Konstantinos P. Koutsoumanis, Aristotle University of Thessaloniki,Thessaloniki, Greece
FOOD_QUAL_02
Artificial Neural Networks as a Tool to predict the Migration of Silver from Antimicrobial Nano-Coated LPDE Films
Joseph C. Hannon and Enda Cummins, University College Dublin, Dublin and Joseph P. Kerry, Malco Cruz-Romero, Shafrina Azlin-Hasim and Michael Morris, University College Cork, Cork, Ireland
FOOD_ENG_07
Development of Vacuum-Packed Meat-Based Model Systems for the Evaluation of the Food Intrinsic Complexity on Listeria Monocytogenes Growth at Refrigeration and Abuse Temperatures
Maria Baka, Estefanía Noriega, Kristof Van Langendonck and Jan F.M. Van Impe, BioTeC, OPTEC, KU Leuven, and CPMF², Ghent, Belgium
FOOD_QUAL_06
Second Order Monte Carlo Simulation to Characterise the Health Impact of Different Infant Feeding Strategies - Q-Safe Session
Géraldine Boué, Sandrine Guillou and Jeanne-Marie Membré, LUNAM University, Oniris, UMR1014 Secalim and INRA, and Jean-Philippe Antignac and Bruno Le Bizec, LUNAM University, Oniris, LABERCA, Nantes, France and Enda Cummins, UCD, Dublin, Ireland
FOOD_FUNC_02
Modelling of a Nutrient Feedback Mechanism during Human Digestion of Carbohydrates
Tom Moxon and Serafim Bakalis, The University of Birmingham Edgbaston, Birmingham, United Kingdom, and Philippe Nimmegeers, Dries Telen and Jan Van Impe, KU Leuven, BioTeC+ & OPTEC, Ghent, Belgium
MODELLING IN FOOD ENGINEERING AND FOOD TECHNOLOGY
FOOD_ENG_01
Modeling the Drying of a Food Processing Plant
Logan Lecoq, Onrawee Laguerre, Evelyne Derens and Hong-Minh Hoang, Irstea UR GPAN, Antony and Denis Flick, UMR Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay, Massy, France
FOOD_SCI_02
Prediction of material behaviour and flows in industrial food processing
B. Debbaut, ANSYS Belgium, Wavre, Belgium
FOOD_ENG_02
Model Based Prevention of Powder Build-up in Spray Driers, including Visualization
Kevin N. van Koerten, Martijn B. Fox , Han Straatsma, Maykel Verschueren and Coen Akkerman, NIZO food research, Ede, The Netherlands
SPATIOTEMPORAL PREDICTIVE MODELLING IN FOODS
FOOD_SCI_01
Individual Based Modeling of Microbial Colony Dynamics on Food Surfaces in a Parallel Simulator
Ignace Tack, Filip Logist and Jan Van Impe, BioTeC+, KU Leuven, Belgium and Fabrice Harrouet and Gireg Desmeulles, Lab-STICC, UMR 6285 CNRS, UEB/ENIB/CERV, France
FOOD_SCI_04
Towards an individual-based simulator of the yeast Saccharomyces cerevisiae for the food science with predictive capabilities
Xavier Portell, INRA, AgroParisTech, UMR1402 ECOSYS, Thiverval-Grignon, France and Marta Ginovart, Universitat Politècnica de Catalunya, Castelldefels (Barcelona), Spain
FOOD_SCI_05
Modelling Spatiotemporal Dynamics in a Food Matrix
Thorsten Stefan and Philipp Kügler, University of Hohenheim, Schloss Hohenheim, Stuttgart, Germany
FOOD_FUNC_01
3D Individual Based Model for Bacteria Growth and Spatial Interactions: Application to the Case of Listeria Monocytogenes and Carnobacterium Piscicola
Fabrice Harrouet and Gireg Desmeulles, Lab-STICC-UEB-ENIB, UMR CNRS 6285 and Pascal Redou and Laurent Gaubert, LATIM, INSERM UMR 1101, CERV, Plouzane, France
FOOD PRODUCT AND PROCESS MONITORING
FOOD_SCI_06
Role of Differential Plating Methods in the Detection of Sublethal Injury Induced to Listeria Monocytogenes by Natural Plant Extracts
Davy Verheyen, Maria Baka, Estefanίa Noriega, Jan F.M. Van Impe, BioTeC, OPTEC, KU Leuven, and CPMF², Ghent, Belgium
FOOD_QUAL_11
Application of Near-Infrared Transmission (NIT) Spectroscopy for Determination of Fat and Protein in Quinoa (Chenopodium Quinoa Wild) Grains
Christian Encina-Zelada and José A. Teixeira, University of Minho, Portugal and Jorge Pereda, Luz Gómez-Pando and Martha Ibañez, National Agricultural University, La Molina, Peru and Vasco Cadavez and Ursula Gonzales-Barron, CIMO, Polytechnic Institute of Braganza, Portugal
FOOD_SIM_TOOL_01
Explorative MS-fingerprinting to assess novel applications of Non-thermal plasma in food research
Jeroen Vandamme, Matthias De Roose, Luc De Cooman, Jim Van Durme, (M2S), KU Leuven Campus Ghent, Technology Campus, Ghent, Belgium
PREDICTIVE FOOD MICROBIOLOGY
FOOD_SCI_08
Heat Resistance of Escherichia Coli O104:H4 in Ground Chicken as affected by Pomegranate Powder
Ursula Gonzales-Barron and Vasco Cadavez, CIMO, Polytechnic Institute of Braganza, Portugal and Vijay K. Juneja and Sudarsan Mukhopadhyay, US Department of Agriculture, Pennsylvania and Mendel Friedman, US Department of Agriculture, Albany, USA
FOOD_QUAL_09
Development of Fish-Based Model Systems for Kinetic Studies of Foodborne Pathogens
Davy Verheyen, Maria Baka, Torstein Skåra, Stijn Vercruyssen, Nicolas Cornette, Jan F.M. Van Impe, KU Leuven, OPTEC, Louvain and CPMF2, BioTeC, Chemical and Biochemical Process Technology and Control, Ghent, Belgium
FOOD_QUAL_03
Effect of Ultrasound on Recovery Kinetics of Alicyclobacillus Acidoterrestris Spores
Myrsini N. Kakagianni and Konstantinos P. Koutsoumanis, Aristotle University of Thessaloniki, Thessaloniki, Greece and Vasilis P. Valdramidis, , University of Malta, Msida, Malta
FOOD_QUAL_10
The Role of Food Intrinsic Factors on the Inactivation Efficacy of Cold Atmospheric Plasma
Cindy Smet, Estefania Noriega, Ioannis Matsoukas, Frederik Rosier and Jan F. Van Impe, KU Leuven CPMF, Ghent, Belgium and James Walsh, University of Liverpool, Liverpool, United Kingdom and Vasilis Valdramidis, University of Malta, Msida, Malta
MODELLING IN FOOD PRODUCTION
FOOD_ENG_04
Coupling Fluid Flow, Heat Transfer and Food Product Transformation in a Tubular Heat Exchanger, including the Influence of Curved Sections
Artemio Plana-Fattori, Emilie Auger, Christophe Doursat and Denis Flick, UMR Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay, Massy, and , AgroParisTech, Paris CEDEX 5, France
FOOD_QUAL_13
Classifying Beef Carcasses according to Meat Quality using Animal/Carcass Characteristics and pH/Temperature Decline Descriptors Early Post Mortem
Cristina Xavier, Ursula Gonzales-Barron and Vasco Cadavez, CIMO, Polytechnic Institute of Braganza and Alexandra Müller, ICBAS, University of Porto, Portugal
FOOD_ENG_05
Reduction of 3 Monochloropropane 1, 2-Diol (3-MCPD) Esters during Palm Oil Refining
Chin Ping Tan, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
FOOD_PROD_01_STUD
Sustainable Production Logistics-Location Problem for Reusable Transport Packages in Multi-food Production Network with Production Cycle
Di Zhang, Fakultät Maschinenbau / Institut für Transportlogistik, Dortmund, Germany
SOFTWARE PRESENTATIONS
The following software packages will be presented and be available for hands-on testing
Software: Ansys
title to be announced
B. Debbaut, ANSYS Belgium, Wavre, Belgium
Software: FoodRisk-Labs
FoodRisk-Labs Open Source Software Tools Supporting Food Safety Decision Making
Matthias Filter, Christian Thons, Carolina Plaza Rodriguez, Miguel de Alba, Alexander Falenski, Annemarie Kasbohrer, Bernd Appel and Armin Weiser
Software: Sym'Previus
Combining the Use of International Databases and Guidance Documents on Challenge-Tests to the Benefits of the Zwietering's and Mafart's Concepts: Sym'Previus- an App to make Microbial Growth and Inactivation Modeling Easy and Sure.
Noemie Desriac, V.Huchet, D.Sohier, O.Couvert and J.C.Augustin
Software: MicroHibro
Microhibro: an on-line tool for quantitative microbial risk assessment in foods
Fernando Perez-Rodriguez, Antonio Valero, Elena Carrasco, Guiomar Denisse Posada-Izquierdo, Rosa Maria Garcia-Gimeno, Gonzalo Zurera Department of Food Science and Technology. Edificio Darwin, Campus Rabanales, University of Cordoba, Cordoba, Spain
Software: GINAFIT
Title to be announced
KULeuven
Software: ListeriaMeatModel
Title to be announced
KuLeuven-Ugent
TRENDS IN BREWING PROGRAM
Keynote Lectures: Diversity of Beer Styles
Chair: Wendell Iverson, Leapfrog R&D, The Netherlands
Title to be announced
Charlie Bamforth, University of California, Davis, USA
Title to be announced
Krishan Maudgal, Maudgal Int., Belgium
Title to be announced
Melissa Cole, Independent Beer Writer, United Kingdom
Keynote Lectures: Diversity of Beer Styles - Case Studies
Chair: Guido Aerts, KU Leuven, Belgium
Case Study Europe
Thomas Becker, TU München, Germany
Case Study Africa and Canada
Christian von der Heide, Newlands Systems, Canada
Case Study USA
Chuck Skypeck, Brewers Association, USA
Case Study Asia
Chonlada Manakul, Boonrawd Brewery, Thailand
SESSIONS
BEER STYLES
AL.01
The problem of defining beer styles
Paul Hughes, Oregon State University, USA
AL.02
Beer style guidelines
Derek Walsh, Consultant for BrewingInformationEducationResearch+ (BIER+), The Netherlands
AL.03
Modern production of alcohol free beers for varying breweries and beer styles
Roland Pahl, VLB Berlin, Research Institute for Beer and Beverage Production, Germany
AL.04
Breslauer schöps–an ancient and ephemeral beer style from Silesia
John Brauer, European Brewery Convention Executive Officer, The Brewers of Europe
IL.08
Bavaria on its darker side…
Ludwig Narziss, TU München, School of Life Sciences, Weihenstephan, Germany
SOURCES OF FERMENTABLE EXTRACT
AL.05
Ceremix core sorghum – solution for efficient sorghum processing
Alexander Merz, Novozymes, Switzerland
AL.06
A new low temperature mashing process for unmalted sorghum: impacts of
starch structure
David Cook, University of Nottingham, International Centre for Brewing Science, United Kingdom
AL.07
Better extract recovery by management of barley-‐associated biofilms
Arja Laitila, VTT Technical Research Centre of Finland, Finland
SOURCES OF FLAVOUR DIVERSITY I
AL.08
Fifty ways of green-hop dosing strategies and their equipment
Tobias Becher, Ziemann Holvrieka, Germany
AL.09
Special beers with unusual hopping
Adrian Forster, HVG Hopfenverwertungsgenossenschaft, Germany
AL.10
The application of science to hop blending
Chris Smart, Campden BRI, United Kingdom
AL.11
Characterization of the thiol aromatic potential of different hop(Humulus Lupulus) varieties
Aurélie Roland, Nyseos Company, France
SOURCES OF FLAVOUR DIVERSITY II
AL.12
Separation of citrus, floral and spicy fractions from hop oils using supercritical CO2 as a process solvent
Ray Marriott, Bangor University, United Kingdom
AL.13
Characterization of the citrus character of hops via gas chromatography – mass spec/olfactometry
Colin Wilson, Totally Natural Solutions, United Kingdom
AL.14
IFAST’s insights and advances in improving the efficiency of beer bittering
Pascal Mertens, IFAST, Belgium
AL.15
Sensory training for hops and hop intensive beers–let’s speak one language
Alicia Munoz, Barth Haas, United Kingdom
MICROBIAL (FERMENTATION) DIVERSITY I
AL.16
The influence of Torulaspora delbrueckii in mixed fermentation using different Saccharomyces cerevisiae starter strains
Laura Canonico, Polytechnic University of Marche, Department of Life and Environmental Sciences, Italy
AL.17
Fermentation assays reveal differences in sugar and (off-‐) flavor metabolism across Brettanomyces bruxellensis
Sam Crauwels, KU Leuven, Laboratory for Process Microbial Ecology and Bioinspirational Management(PME&BIM), Belgium
AL.18
Multi-‐screening method to identify potential novel brewing yeast in environmental samples
Mathias Hutzler, TU München, Research Center Weihenstephan for Brewing and Food Quality, Germany
AL.19
Phylogenetic analysis of Saccharomyces cerevisiae isolated from African traditional fermented drinks
Karl Rumbold, University of the Witwatersrand, South Africa
MICROBIAL (FERMENTATION) DIVERSITY II
AL.20
Selection of indigenous Saccharomyces cerevisiae strains for top fermentation beer production
Gabriela Gontijo Montandon, Federal University of Minas Gerais, Institute of Biological Sciences, Brazil
AL.21
New targeted beer flavours via an in vivo approach combined with a micro-‐beer
screening platform
Catrienus de Jong, NIZO Food Research, The Netherlands
AL.22
Active Dry Yeast (“ADY”) demystification for beer, concept and illustrations
Yves Gosselin, Fermentis, Division of S.I. Lesaffre, France
FINAL PRODUCT EVALUATION I
AL.23
Evaluation of haze formation in novel alcoholic beverages
Christopher Rice, Campden BRI, United Kingdom
AL.24
Sensory best practices for monitoring beer flavour stability
Boris Gadzov, FlavorActiV Limited, United Kingdom
AL.25
Predicting the intrinsic aldehyde content of beer – advances in the study of beer flavour stability
Jessika De Clippeleer, KU Leuven, Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Belgium
FINAL PRODUCT EVALUATION II
AL.26
Survey of contemporary tasting practices in breweries
Rebecca Ford, Cara Technology Limited, United Kingdom
AL.27
Scalping of hop volatiles from beer into crown cork liner polymers
Philip Wietstock, TU Berlin, Department of Food Technology and Food Chemistry, Chair of Brewing Science, Germany
AL.28
Comparison of the aroma profiles of hops by TD-‐GC-‐TOF MS and soft electron ionisation
Laura McGregor, Markes International, United Kingdom
-
Philippe Geril
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