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Preliminary Programme
Session Timing
June 24
08.15-17.00 Registration
09.00-09.15 Welcome
09.15-10.00 Keynote Speaker
10.00-10.30 Coffee Break
10.30-12.30 Sessions
12.30-14.00 Lunch (scientific committee meeting)
14.00-15.00 Sessions
15.00-15.30 Coffee Break
15.30-17.30 Poster Session
18.00-20.00 Reception at the Town Hall (exact times TBA)
June 25
08.30-17.00 Registration
09.00-10.00 Invited Speaker/Session
10.00-10.30 Coffee Break
10.30-12.30 Sessions
12.30-14.00 Lunch (scientific committee meeting)
14.00-15.00 Sessions
15.00-15.30 Coffee Break
15.30-18.30 Future Projects*/Session
20.00-23.00 Conference Dinner (exact times TBA)
June 26
08.30-09.00 Registration
09.00-10.00 Invited Speaker/Session
10.00-10.30 Coffee Break
10.30-12.30 Sessions
12.30-12.45 Closing Session and Best Paper Award
*Future projects: Book publication by a scientific publisher and COST program project
KEYNOTE PAPERS
Simulation for analysing performance by introducing possibilities of risk analysis
Vincent Giard, Université Paris-Dauphine, LAMSADE, Paris Cedex 16, France
Computational Fluid Dynamics (CFD): An Innovative Tool for Food Process Design and Optimisation
Da-Wen Sun, FRCFT, University College Dublin, National University of Ireland,
Agriculture & Food Science Centre,Belfield, Dublin 4, Ireland
INVITED PAPERS
INV_01
Representation of Hierarchical and Modular Hybrid Systems: An Integrative Approach
Fernando Barros, Pr. Université de Coimbra, Portugal
INV_02
Modeling Food Quality Using Data Mining Techniques
Paulo Cortez, University of Minho, Portugal
METHODS AND STATISTICAL ANALYSIS
METH_04
A datamining Approach to Characterize Amanita Ponderosa Mushrooms using Inorganic Profile and M13-PCR Molecular Data
M. Rosário Martins, Cátia Salvador, Henrique Vicente, José M. Arteiro and A. Teresa Caldeira, University of Évora, Évora, and José Neves. University of Minho, Braga, Portugal
ENGIN_05
Models to predict the final salt content of dry-cured hams according to raw ham characteristics
Xavier Serra, Elena Fulladosa, Pere Gou, Jacint Arnau, IRTA, Monells (Girona), Spain
FUZZY LOGIC
BIOTEC_07
A TS Fuzzy Model based on Initial FCM Partition to Estimate the Composition of Commercial Blended Vegetable Oils
Getúlio Igrejas, Joana S. Amaral, Pedro João Rodrigues, Instituto Politécnico de Bragança, and M. Beatriz P.P. Oliveira, REQUIMTE, Universidade do Porto, Portugal
METH_08
A Classification Fuzzy Model for Minhota and Holstein Friesian Cows Milk Based on Functional Fatty Acids
Heryka M.M. Ramalho, Susana Casal, Eulália Mendes and Beatriz P.P. Oliveira, REQUIMTE, Universidade do Porto, Porto and Getúlio Igrejas and Pedro João Rodrigues, Instituto Politécnico de Bragança, Portugal
NEURAL NETWORKS
METH_03_PROCESS
A neural model-based auto-tuning PID strategy to improve an industrial sugar crystallization process control
Brigitte Grondin-Perez, Sébastien Beyou, Michel Benne, Jean-Jacques Kadjo and Jean-Pierre Chabriat, University of La Reunion–Saint-Denis, France
METH_05
Aroma Compounds Prevision using Artificial Neural Networks Influence of newly Indigenous Saccharomyces SPP in White Wine produced with Vitis Vinifera Cv Siria
A. Teresa Caldeira, Henrique Vicente, Cristina Ambrósio, M. João Cabrita, José M. Arteiro and M. Rosário Martins University of Évora, Évora, and José Neves, University of Minho, Braga, Portugal
METH_06
Using Multiple Regression, Neural Networks and Support Vector Machines to predict Lamb Carcasses Composition
Filipe Silva and Paulo Cortez, University of Minho, Guimarães, and Vasco Cadavez, Mountain Research Centre (CIMO), ESA - Instituto Politécnico de Bragança, Bragança, Portugal
METH_07
A Segmentation Approach for the Identification of Hazelnuts Cultivars
Pedro João Rodrigues and Getúlio Igrejas , Instituto Politécnico de Bragança, Joana S. Amaral, REQUIMTE, Universidade do Porto, and Alberto Santos Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
FLUID MECHANICS, RHEOLOGY AND CFD
ENGIN_07
CFD modelling of Fungicide fogging System for postharvest Storage of Fruit
M.A. Delele, A.A. Tsige, E. Tijskens, B.M. Nicolai and P. Verboven, BIOSYST-MeBioS, K.U.Leuven, Leuven, and B. Vorstermans and P. Creemers, pcfruit vzw, Sint-Truiden and A. Schenk, Flanders Centre of Postharvest Technology, Leuven, Belgium
ENGIN_06
Microscale modeling of Water Transport in Fruit Tissue
Solomon Fanta, Metadel Abera, Quang Tri Ho, Pieter Verboven and Bart Nicolai, BIOSYST- MeBioS, Katholieke Universiteit Leuven, Leuven, Belgium and Jan Carmeliet, Empa - Materials Science & Technology, Dübendorf, Switzerland
ENGIN_09
Modeling of diffusion-adsorption Kinetics of 1-Methylcyclopropene (1-MCP) in Apple Fruit and non-target Materials in Storage Rooms
Alemayehu Ambaw, Pieter Verboven and Bart M. Nicolai, BIOSYST-MeBioS, Katholieke Universiteit Leuven, Ann Schenk, Flanders Centre of Postharvest Technology, Leuven, Pieter Creemers, pcfruit vzw, Sint-Truiden, Belgium and Randolph Beaudry, Michigan State University, East Landing, Michigan, USA
ENGIN_08
Evaluation of Optimal Storage Conditions for Apple Fruit using a Gas Exchange Model
Q. Tri Ho, Pieter Verboven, Mulugeta A. Delele, Bert E. Verlinden, Ann Schenk and Bart M. Nicolai, Flanders Centre of Postharvest Technology / BIOSYST-MeBioS, Katholieke Universiteit Leuven, Leuven and Jef Vercammen, PCF Proeftuin Pit & Steenfruit, St Truiden, Belgium
THERMODYNAMICS AND HEAT TRANSFER
ENGIN_10
Heating and Cooling of Hazelnut Paste in Alternate Blades scraped Surface Heat Exchangers
Luca D’Addio, Francesco Di Natale and Roberto Nigro, Università di Napoli Naples and Claudia Carotenuto , Seconda Università di Napoli, Aversa (CE), Italy
POS_02_ENGIN
Coupling Fluid Flow, Heat Transfer and Food Product Transformation: Heat Treatment of a Starch suspension inside a tubular Heat Exchanger
Artemio Plana-Fattori, Christophe Doursat, and Denis Flick, AgroParisTech, Paris, INRA, UMR1145 Massy and Graciela Alvarez CEMAGREF, Antony, France
ENGIN_03
Physical Characteristics and Drying Kinetics of Portuguese ‘Longal” Chestnut
Elsa Ramalhosa, Hugo Lamas and José Alberto Pereira, CIMO, Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, and Alcina M.M.Bernardo Morais, CBQF/ Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
ENGIN_01
Simulation of Drying Meat Products using Matlab-Simulink
Israel Muñoz and Josep Comaposada, Food Technology-IRTA-Monells, Spain
FOOD PROCESS CONTROL AND CAPTORS
ENGIN_11
OptiCIP+: In-Line Monitoring, Optimization and Control of Cleaning in Place
F. Smit, D. Allersma, G. van Houwelingen, A.J. van Asselt and P. de Jong, NIZO food research BV, Ede, The Netherlands
PROCESS_01
Monitoring and Sensor Fault Detection via Observers for C-Grade Cane Sugar Crystallization
Lionel Boillereaux, GEPEA-ONIRIS, Nantes Cedex 3, France and Cedric Damour, Michel Benne, Brigitte Grondin-Perez, Jean-Pierre Chabriat, Univ. of La Reunion, Saint Denis, France
SIMULATION IN FOOD SCIENCES AND BIOTECHNOLOGY
QUAL_06
Incorporation of Boletus edulis Extract in Beef Burgers Patties: Preliminary Evaluation of the Antioxidant Protective Effects
Cátia Grangeia, Cátia Batista, Manuel Raposo, Lillian Barros, Vasco Cadavez and Isabel C.F.R. Ferreira, Mountain Research Centre (CIMO), ESA-Instituto Politécnico de Bragança Bragança, Portugal
BIOTEC_03
Modelling of Particle Surface Moisture Content to Estimate Growth Rate in Fluidised Bed Agglomeration
Frederik Ronsse, Jonas Depelchin, Mike Vanderroost and Jan G. Pieters, Ghent University, Ghent, Belgium
BIOTEC_02_METH
Subcutaneous Fat Depth Magnitude Influences its Measurement Errors; A Simulation Study
Vasco A. P. Cadavez, Mountain Research Centre (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, José R. Amaro, Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança, and António J. M. Fonseca, Universidade do Porto, Porto, Portugal
QUAL_01
A Modelling Approach to Assess the Level and Molecular Weight of β-Glucan during Barley Bread Making
Uma Tiwari and Enda Cummins, UCD School of Agriculture, University College Dublin, Belfield, Dublin 4, Ireland
FOOD MICROBIOLOGY AND GROWTH MODELS
ENGIN_12
On the Impact of Experiment design on the Identification of The Microbial Growth/Inactivation Interface
Eva Van Derlinden and Jan F. Van Impe, CPMF2 - BioTeC -, Katholieke Universiteit Leuven, Leuven, Belgium
BIOTEC_04
Estimating the Exposure to Salmonella Typhimurium from the Consumption of Irish Fresh Pork Sausages
Ursula Gonzales Barron, Grainne Redmond and Francis Butler, UCD School of Agriculture, University College Dublin, Belfield, Dublin, Ireland
QUAL_07
Exposure Assessment of Listeria Monocytogenes in Irish Cold Smoked Salmon
E. Cummins, School of Agriculture, Food Science and Veterinary Medicine, College of Life Science, Belfield, and S. Chitlapilly Dass and N. Abu-Ghannam, Dublin Institute of Technology, Dublin, Ireland
BIOTEC_05
Risk Characterisation of Salmonella Typhimurium from the Consumption of Irish Fresh Pork Sausages
Ursula Gonzales Barron, Grainne Redmond and Francis Butler, UCD School of Agriculture, University College Dublin, Belfield, Dublin, Ireland
METH_02
A new PBTK modelling method based on multi interactions paradigm
Gireg Desmeulles, Centre Européen de Réalité Virtuelle, Université de Bretagne Occidentale, Plouzané , and Vincent Ferec and Alain-Claude Roudot, UFR des Sciences et des Techniques, Université de Bretagne Occidentale, Brest Cedex 3, France
FOOD QUALITY I
BIOTEC_01
Numerical Modelling of the Hen’s Egg Behaviour under Impact Loading
Jaroslav Buchar, SVS FEM, Šárka Nedomova and Libor Severa, Mendel University, Brno, Czech Republic
QUAL_05
Modelling of Lab-on-a-chip Devices for Food Quality Analysis
Yegermal.T. Atalay, Steven Vermeir, Daan Witters, Nicolas Vergauwe, Pieter Verboven, Bart M. Nicolaï and Jeroen Lammertyn, BIOSYST-MeBioS, Katholieke Universiteit Leuven, Leuven, Belgium
FOOD QUALITY II
QUAL_04
A Global Coating Quality Model for Top Spray Fluidized Beds: Spray Sub Model
Mike Vanderroost, Frederik Ronsse, Jan Pieters and Koen Dewettinck, Ghent University, Ghent, Belgium
QUAL_08
The Use of Model Samples to estimate the Level of Fraudulent Addition of Pork Meat in Poultry Meat by Real Time PCR
Sónia Soaresa, Joana S. Amarala, Escola Superior de Tecnologia e de Gestão, Instituto Politécnico de Bragança, and Isabel Mafra and M. Beatriz P.P. Oliveira, REQUIMTE, Universidade do Porto, Portugal
PROD_01
Dimensioning of Perishable Product Buffer Stock in Food Push Pull Supply Chains
Thi Le Hoa Vo, CREM, UMR CNRS 6211/IGR-IAE de Rennes, Rennes Cedex 7, Daniel Thiel, CEPN, UMR CNRS 7115/Université de Paris 13, Villetaneuse, and Vincent Hovelaque, UMR 1302 SMART/ AGROCAMPUS OUEST, Rennes Cedex, France
APPLICATIONS IN INDUSTRY AND AGRICULTURE
ENGIN_02
Modeling of Industrial Microwave Applicator with Conveyor Belt System
Abderraouf Methlouthi, Olivier Rouaud and Lionel Boillereaux, GEPEA- ONIRIS, Nantes Cedex 3, France
PROCESS_02
From Encapsulation to Flavor Profile: A Tasty Model
B.M. (Matthew) de Roode, Christian Buchcic, Ines Trigo Miravet, Igor Bodnar and Peter de Kok, NIZO Food research, Ede, The Netherlands
QUAL_03
Ceramic Packaging for Mineral Water: A Preliminary Study
Susana Pires, Ermelinda Pereira, Maria Lopes-da-Silva, CIMO Research Center, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
METH_01
A Review on Whey Composition and the Methods used for its Utilization for Food and Pharmaceutical Products
Efstathia Tsakali and Angela D’ Allessandro, Universita deli study di Bari, Italy, Konstantinos Petrotos and Panagiotis Goulas, Tech. Educational Institute of Larisa, Greece
SUS_01
Analysis of Yearly Variation on Olive Yields and its relation to alternate Fruiting
M Ângelo Rodrigues, Margarida Arrobas, Mountain Research Centre, ESA – Instituto Politécnico de Bragança, Bragança, Portugal
POSTERS
IMAGE TREATMENT AND PHYSICO-CHEMICAL ANALYSIS
POS_01
Assessment of Muscle Longissimus Thoracis et Lumborum Intramuscular Fat by Ultrasonography and Image Analysis
Severiano Silva, Márcia Patrício, Cristina Guedes, Elisabete Mena, António Silva and Virgínia Santos, CECAV-UTAD, Vila Real, Portugal and André Jorge, Universidade Estadual Paulista, Botucatu/SP, Brazil
POS_03
Operating Conditions of a simulated moving Bed Chromatography Unit for the Purification of Fructooligosaccharides
Clarisse Nobre, José António Teixeira and Lígia Rodrigues, IBB – University of Minho, Braga, Portugal and Antoni Severino, Cristina Retamal, Guy De Weireld and Alain Van de Wouwer, University of Mons, Mons, Belgium
SUS_02
Prediction in Vivo of Fillet Volume in Senegalese Sole (Solea Senegalensis) by Multiple Consecutive Transverse Real Time Ultrasonography Images
Severiano Silva, Cristina Guedes, Natália Loureiro and Elisabete Mena, CECAV-Universidade de Trás-os-Montes e Alto Douro, Vila Real, Jorge Dias, CCMAR-CIMAR L.A., Universidade do Algarve, Faro and Paulo Rema, CIIMAR-CIMAR L.A., Porto, Portugal
MICROBIOLOGY AND BIOTECHNOLOGY
POS_06
Modelling Microbial Load Reduction in Foods due to Ozone Impact
Elisabete M.C. Alexandre, Teresa R.S. Brandão, Cristina L.M. Silva, Universidade Católica Portuguesa, Porto, Portugal
POS_04
Characterization of Volatile Compounds present in the two Spirits obtained by Distillation of Fermented Black Mulberry (Morus nigra L.) and Black Currant (Ribes nigrum L.).
Elisa Alonso, Ana Torrado, Lorenzo M. Pastrana, Nelson P. Guerra, Universidad de Vigo, Campus de Ourense , Ourense, Spain
QUAL_02_POS
Determination of the IC50 of bioactive Peptides from delactosed Whey by mathematical modeling
Natalia Estévez, Ana C. Rodrigues, Pablo Fuciños, Lorenzo Pastrana, Nelson P. Guerra and M. Luisa Rúa, University of Vigo, Campus of Ourense, Ourense, and Benigno Pereira, Industrie Queizúar S.L., Bama (San Vicenzo), Touro A Coruña, Spain
POS_05
Design of a Procedure for obtaining a Protein Concentrate prepared from Tuna Cooking Water
Ana C. Rodrigues, Natalia Estévez, Lorenzo Pastrana, M. Luisa Rúa and Nelson P.Guerra, University of Vigo, Campus of Ourense, Ourense and António Sartal, Industrie Jealsa, Rianxeira S.A. , A Coruña, and José A. Vázquez Grupo de Reciclado y Valorización de Materiales Residuales, Instituto de Investigacións Mariñas (CSIC), Vigo, Spain
FOOD PRODUCTION
POS_08
Production Process Simulation for Schedule based Energy optimization in the Food Industries
Sven Franke, Christoph Nophut, Tobias Voigt, Horst-Christian Langowski, Frithjof Raab, Winfried Russ and Hannes Petermeier, Technische Universität München, Freising/Weihenstephan, Germany
POS_07_ENGIN
Probabilistic Simulation of Exposure to Migrants from Packaging: Photoinitiators from Printing Inks
Carla Machado and Conceição Fernandes, Instituto Politécnico de Bragança; Centro de Investigação de Montanha (CIMO), Campus de Santa Apolónia, Bragança, and Joel Pereira and Maria de Fátima Poças, Portuguese Catholic University, Porto, Portugal
PROD_02
Mead Production Comparison of Different Production Scales (Preliminary Results)
Teresa Gomes, Carla Barradas, Teresa Dias, João Verdial, Jorge Sá Morais, Elsa Ramalhosa, and Letícia Estevinho, Instituto Politécnico de Bragança and CIMO, Campus Santa Apolónia, Bragança, Portugal
SPONSORED BY
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CoraNE
