Preliminary Programme
Session Timing
Thursday June 26
08.00-17.00 Registration
08.45-09.00 Welcome
09.00-10.00 Modelling of Heat Transfer and Simulation of Thermal Processes
10.00-10.30 Coffee Break
10.30-11.10 Invited Speaker
11.10-12.30 Simulation tools for food analysis
12.30-13.30 Lunch
13.30-15.00 Modelling and simulation in Food sciences and food engineering
15.00-15.30 Coffee Break
15.30-17.30 Risk Assessment Modelling in Food and Biotechnology
Friday June 27
08.30-17.00 Registration
09.00-10.00 Predictive microbiology applied to Food and Bio-Industries
10.00-10.30 Coffee Break
10.30-11.10 Invited Speaker
11.10-12.30 Chemical Risk assessment modelling for food safety
12.30-14.00 Lunch
14.00-15.00 Modelling and simulation in Food sciences and biotechnology
15.00-15.30 Coffee Break
15.30-16.50 Energy efficiency improvement
16.50-17.50 COST Action Proposal
20.00-23.00 Conference Dinner
Saturday June 28
08.30-09.00 Registration
08.30-09.00 Roundtable Discussion Sustainable Food Production
09.00-10.00 Simulation of Food Production Systems and the Supply Chain
10.00-10.30 Coffee Break
10.30-11.10 Sustainable Food Production
11.10-11.30 Closing Session and Best Paper Award
Invited Speakers
Modelling and simulation of dynamical systems with a dynamical structure
Jean-Louis Giavitto, IBISC, Laboratory for Computer Science, Integrative Biology and Complex Systems, University of Evry, CNRS and Genopole, France
Predictive Microbiology Tools for Evaluating the Compliance of RTE Foods with the New European Union Safety Criteria for Listeria monocytogenes
Kostas Koutsoumanis, Laboratory of Hygiene and Microbiology of Foods, Department of Food Science & Technology, School of Agriculture, Aristotle University of Thessaloniki AUTh, Thessaloniki, Greece
Modelling of Heat Transfer and Simulation of Thermal Processes
FOODSIM_ENG_01
Global and local food quality optimization in batch thermal processes
Miri T, Tsoukalas A, Bakalis S, Pistikopoulos S, Rustem B, Fryer PJ, The University of Birmingham, Edgbaston, Birmingham and Imperial College, London, United Kingdom
FOODSIM_ANA_02
Modelling of Heat Transfer to Foods Incorporating Uncertainty in the location of Experimental Temperature Measurement
Kevin Cronin, University College Cork, Cork, Ireland and Jose Caro Corrales, Universidad Autónoma de Sinaloa
FOODSIM_TM_03
Optimization of drying kinetics of paneer with low pressure superheated steam using an artificial neural network
Shivamurti Shrivastav, B.K. Kumbhar Manoj Kulshreshtha and Amarjeet Kalra, A D Patel, Institute of Technology, Anand, Gujarat, India
Predictive Microbiology and HACCP Shelf Life Prediction
FOODSIM_SCI_02
Individual Based Modelling and Flow Cytometry: Two Suitable Tools for Predictive Microbiology
Clara Prats Soler, Jordi Ferrer Savall, Daniel López Codina, Universitat Politècnica de Catalunya, Castelldefels and Josep Vives Rego, Universitat de Barcelona, Barcelona, Spain
FOODSIM_ANA_06
Predictive modelling of Listeria monocytogenes in Irish smoked salmon
S.D. Chitlapill and N. Abu-Ghannam, Dublin Institute of Technology, E.J. Cummins, University College Dublin, Dublin, Ireland
FOODSIM_SCI_08
Assessment of the Sensorial Shelf Life of Cultivated Mushrooms
Debabandya Mohapatra and Fernanda A. Rodrigues, University College Cork, Cork and Jesus M. Frias, Dublin Institute of Technology, Dublin, Ireland
FOODSIM_ENG_04
Optimal dynamic experiment design as a tool for accurate estimation of microbial growth cardinal temperatures
Van Derlinden, E., Venken, L., Bernaerts, K. and Van Impe, J.F. BioTeC, Katholieke Universiteit Leuven, Leuven, Belgium
Chemical Risk Assesment/Exposure Assessment
FOODSIM_ANA_03
An Exposure Assessment of Mycotoxins from Feed to Food in Dairy Milk
Rory Coffey and Enda Cummins, University College Dublin, Dublin 4, Ireland
FOODSIM_ANA_09
Quantitative risk ranking and prioritisation of chemical contaminants in skim milk powder chain
A.Adekunte, F. Butler and C.O’Donnell, School of Agriculture, Food Science and Veterinary Medicine, Belfield, Dublin , Ireland
FOODSIM_TM_04
A Methodology for predicting Barley β Glucan levels during Pre-Harvest Stages
Uma Tiwari and Enda Cummins, UCD School of Agriculture, University College Dublin, Dublin, Ireland
FOODSIM_SCI_03
Exposure assessment to phycotoxins in recreative shellfish harvesters: a sampling plan
Cyndie Picot, François-Gilles Carpentier, Alain-Claude Roudot, Université de Bretagne Occidentale, Brest Cedex 3, France
Risk Assessment Modelling in Food and Biotechnology
FOODSIM_ENG_02
A Meta-Analysis Study of the Effect of Chilling on Prevalence of Salmonella SPP, on Pig Carcasses
D. Bergin, U. Gonzales-Barron and F. Butler, UCD School of Agriculture, University College Dublin, Dublin, Ireland
FOODSIM_SCI_05
A Preliminary Simulation Model for the Prevalence of Salmonella 4 spp during Pork Processing in Ireland
Ursula Gonzales Barron, Francis Butler and Donal Bergin, University College Dublin, and Sharon Duggan, Deirdre Prendergast and Geraldine Duffy, Ashtown Food Research Centre, Dublin, Ireland
FOODSIM_SCI_06
A comparison of Deterministic and Stochastic Epidemic Models for the Risk Assessment of Salmonella at the Preharvest level of Pork Production
Ilias Soumpasis and Francis Butler, University College Dublin, Belfield, Dublin, Ireland
FOODSIM_SCI_04
A Comparison of a Simple Spreadsheet Tool for Risk Assessment and a Fuzzy Risk Assessment Tool for Ranking of Foodborne Pathogens in Poultry Meat
Beatriz Aybar-Barboza, Francis Butler, UCD School of Agriculture, University College Dublin, Dublin, Ireland
Modelling and Simulation in Food Sciences and Food Engineering
FOODSIM_PROD_01
Modelling and simulation of bakery production lines for process analysis and optimization
W. Hussein, F. Hecker, M. Mitzscherling, Th. Becker, Universität Hohenheim, Stuttgart, Germany
FOODSIM_ANA_04
Sandwich Bread Cooling
Jean-Yves Monteau, GEPEA, UMR CNRS 6144, ENITIAA, Nantes cedex 3, France
FOODSIM_SCI_01
Effect of the temperature and relative humidity in the respiration rate (RR) & transpiration rate (TR) in Agaricus bisporus
L. Aguirre, J. FrÃas and C. Barry-Ryan Dublin Institute of Technology and H. Grogan, Teagasc, Kinsealy R&D Centre, Dublin, Ireland
FOODSIM_N_01
Time to Failure and Time to Repair Profiles Identification
Giuseppe Perrica, University of Modena e Reggio Emilia, Reggio Emilia, Italy
FOODSIM_ENG_05
Expansion of the Whole Wheat Flour Extrusion
Hongyuan Cheng and Alan Friis, Technical University of Denmark, Lyngby, Denmark
Modelling and Simulation in Food Science and Biotechnology
FOODSIM_ENG_03
Estimation of two parameters to fit a tendency model for dynamic simulation of an industrial crystallisation process
Michel Benne, Brigitte Grondin-Perez, Jean-Pierre Chabriat, University of La Reunion, Saint-Denis messageries cedex, France
FOODSIM_ANA_05
Prediction of partition coefficients of plastic additives between food simulants and polyethylene films
Guillaume Gillet, Laboratoire National d’Essais, Trappes Cedex. Stéphane Desobry, Nancy Université, LSGA-ENSAIA-INPL, Vandoeuvre lès Nancy and Olivier Vitrac, Institut National de la Recherche Agronomique, Massy, France
FOODSIM_TM_02
Reaction Engineering for Sponge Cake Baking: Development of a Methodology to extract an Apparent Identifiable Reaction Scheme
S. Fehaili, B. Rega, and P. Giampaoli, AgroParisTech, CNAM, INRA and M. Courel and C. Bonazzi AgroParisTech, Cemagref, INRA, Massy and C. Brandam and X. Meyer, CNRS/UPS/INPT, Toulouse, France
Energy Efficiency Improvement
FOODSIM_ENERG_01
An Application for Energy Optimization in Sugar Plants
Merino A. and Alves R., Center of Sugar Technology, and Acebes L. F., de Prada C., University of Valladolid, Valladolid, Spain
FOODSIM_ENERG_03
Computer-Aided Energy Efficiency Evaluation of Microwave Thawing
L. Boillereaux and E. Akkari, GEPEA, UMR CNRS 6144, ENITIAA and C. Josset, B. Auvity and C. Castelain, LTN, UMR CNRS 6607, Polytech. Nantes, France
FOODSIM_ENERG_04
Food Slab Heating by Combined Microwaves and Forces Convection: A Conjugate Approach
Francesco Marra and Gianpaolo Ruocco, DICA, Universita degli studi di Salerno, Fisciano (SA), and Maria Valeria De Bonis, DITEC, Universita degli studi della Basilicata, Potenza, Italy
Simulation Tools for Food Analysis
FOODSIM_ANA_01
Toxical Compounds Evolution using two different Heat Transfer Delivery during Deepfrying
Gabriella Carrieri, Maria Valeria De Bonis and Gianpaolo Ruocco, DITEC, Universitµa degli studi della Basilicata, Potenza, Italy
FOODSIM_ANA_07
Moisture content and temperature evolution in foodstuffs in of ultrasonically assisted intermittent drying: preliminary results
H.A. Váquiro, University of Tolima, Ibagué, Colombia, M.V. De Bonis and G. Ruocco, DITEC, University of Basilicata, Potenza, Italy and J. Bon and A. Mulet, ASPA Group, Polytechnic University of Valencia, Valencia, Spain
FOODSIM_SCI_07
Low-grade cane sugar crystallization study of the effects of operating conditions on the mass of crystal germs produced carried out by design of experiments
Brigitte Grondin-Perez, Michel Benne and Jean-Pierre Chabriat, University of La Reunion, Saint-Denis messageries cedex, France
FOODSIM_ENERG_02
Determination of dielectric parameters of frozen materials via reverse technique
S. Curet, O. Rouaud, L. Boillereaux, GEPEA, UMR CNRS 6144, ENITIAA, Nantes, France
Simulation of Food Production Systems and The Supply Chain
FOODSIM_PROD_02
Discrete Event Simulation with Life Cycle Assessment Data at a Juice Manufacturing System
Björn Johansson, Johan Stahre and Anne-Marie Tillman Chalmers University of Technology and Johanna Berlin, Karin Östergren and Barbro Sundström, Swedish Institute for Food and Biotechnology, Gothenburg, Sweden
FOODSIM_PROD_03
Dynamic Simulation of the Chicken Supply Chain Facing Avian Influenza Crisis
Daniel Thiel, Thi Le Hoa Vo, University of Nantes and E.N.I.T.I.A.A. Nantes, LEM- LARGECIA, Nantes Cedex 3, France
FOODSIM_TM_01
Web-based predictive models for process optimization in small and medium-sized dairy enterprises
M. Schutyser, F. Smit, H. Straatsma and P. de Jong, NIZO food research BV, Ede, The Netherlands
Sustainable Food Production
FOODSIM_SUS_01
Integrated Simulation Technology for safe sustainable Food Processes
Karin Östergren, Hans Janestad, Johanna Berlin and Ulf Sonesson, Swedish Institute for Food and Biotechnology, Gothenburg, Sweden
FOODSIM_PROD_04
Modelling product quality in food supply chains
Martin Grunow, Renzo Akkerman and Aiying Rong, Technical University of Denmark, Lyngby, Denmark
