FOODSIM 2010, June 24-26, 2010, CIMO Research Centre, Braganca, Portugal, Preliminary Programme

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

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