|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
KEY_01
Constraint-Based Models of Microbial Physiology: surprisingly versatile
Bas Teusink, Bob Planqué, Douwe Molenaar, Frank Bruggeman and all of the www.teusinkbruggemanlab.nl team, Amsterdam Institute of Molecules, Medicines and Systems, Vrije Universiteit Amsterdam, Amsterdam, The Netherlands
KEY_02
Human in the loop for modelling food and biological systems: an original perspective coupling AI and life science
Nathalie MéJean Perrot, Nadia Boukhelifa, Alberto Tonda, Thomas Chabin, Marc Barnabe, Alice Roche, Thierry Thomas-Danguin and Evelyne Lutton, UMR 782 GMPA, Team MALICES and-ECOMIC, INRA, UMR CSGA, Centre des Sciences du Gout et de l'Alimentation, INRA, CNRS, Université de Bourgogne Franche- Comté, Thiverval-Grignon, France
KEY_03
Non-thermal food processing: modelling of processes towards safety, quality, and sustainability
Anet Režek Jambrak, Ilija Djekic and Jan Van Impe
TUT_01
Sustainability in food industry: Towards a unified multi-objective decision making framework
Philippe Nimmegeers, Satyajeet Bhonsale, Carlos André Muñoz López, Ihab Hashem and Jan Van Impe, BioTeC+ & OPTEC & CPMF2, KU Leuven, Ghent, Belgium
TUT_02
Application of dynamic optimization for food systems using Pomodoro: A Tutorial
Satyajeet Bhonsale, Dries Telen, Philippe Nimmegeers and Jan Van Impe, BioTeC+, KU Leuven, Ghent, Belgium
E-CAM (www.e-cam2020.eu)
Dr.Donal Mac Kernan, UCD School of Physics, & CASL University College Dublin, Ireland, and Director, CECAM-IRL
Food Process Modeling and Production Scheduling Using SuperPro Designer and SchedulePro Alexandros Koulouris, PhD, Professor, Dept. of Food Technology Alexander Technological Education Institute of Thessaloniki Thessaloniki, Greece
FOOD_SUSTAIN_03
Position Paper: Needs Analysis and Trends in Sustainable Food Systems within Higher Education
Monika Polanska and Jan Van Impe, BioTeC+, KU Leuven, Ghent, Belgium and Paula Bourke, Dublin Institute of Technology, and Enda Cummins, University College Dublin, Dublin, Ireland and Wolfram Schnäckel, Anhalt University of Applied Sciences, Bernburg, Germany and Vasilis Valdramidis, University of Malta, Msida, Malta
FOOD_SUSTAIN_05
Modelling Multicriteria Argument Networks about reduced Meat Consumption
Nicolas Salliou, Independent research scientist, Donneville, and Rallou Thomopoulos, IATE, Univ Montpellier, INRA, CIRAD, Montpellier SupAgro, INRIA GraphIK,, Montpellier, France
FOOD_SUSTAIN_06
Consumer Demand for Sustainable versus Low-cost Food Products: An Agent-based Modelling Approach
Rallou Thomopoulos, IATE, Univ Montpellier, INRA, CIRAD, Montpellier SupAgro, INRIA GraphIK, Montpellier, France and Serafim Bakalis, University of Nottingham, Nottingham, United Kingdom
FOOD_MULTI_OB_01
Multi-objective optimization of the formulation of barley bread using artificial neural network and genetic algorithm
Predrag Kojic, Faculty of Technology Novi Sad, and Milica Pojic, Institute of Food Technology, Novi Sad, Serbia
FOOD-CHAIN_01
Numerical Study of Airflow and Temperature Distribution in a loaded Cold Store
Pierre Coldrey and Jean Moureh, IRSTEA, Antony Cedex, France
FOOD_RISK_01
A Quantitative Human Exposure Assessment Model for Antibiotic Resistant Escherichia Coli through Tap Water Consumption
Eithne O´ Flaherty and Enda Cummins, School of Biosystems and Food Engineering, University College Dublin, Dublin 4, Ireland and José Luis Balcázar, Catalan Institute for Water Research and Carles M. Borrego, Institute of Aquatic Ecology, University of Girona, Spain
FOOD_RISK_03
Modelling the Persistence of Nano Silver through Drinking Water Treatments
David Shevlin and Enda Cummins, Biosystems & Food Engineering, University College Dublin, Dublin, Ireland
FOOD_RISK_05
Quantitative Risk Assessment of Antimicrobials in the Feed to Food Chain.
Rachel Clarke and Enda Cummins, University College Dublin, Dublin, and Mark G Healy, National University Of Ireland, Galway and Owen Fenton, Teagasc, Environmental Research Centre, Co.Wexford, Ireland
NEW_TO_NR_11>FOOD_RISK_06
Next Generation Microbiological Risk Assessment: Next Generation Sequencing (NGS) for the Determination of Fish Flesh Microbiota
Theofania Tsironi, Vassiliki Nefel Simou, Afrodite Mexi, Lougovois Vladimiros, Koussissis Stamatis and Dimitra Houhoula, Technological Educational Institute of Athens, Department of Food Technology, Athens Egaleo, Greece, and Jan F.M. Van Impe, KU Leuven, BioTeC+ - Chemical and Biochemical Process Technology and Control, Ghent, Belgium
FOOD_SAFE_01
Kinetic Modelling of Scavenger Reactions: Parameter Estimation for a Gallic Acid Based Oxygen Scavenger
Astrid F. Pant, Technical University of Munich, TUM School of Life Sciences Weihenstephan and Matthias Reinelt, Fraunhofer Institute of Process Engineering and Packaging IVV, Freising, Germany
FOOD_SAFE_02
Efficient Data Collection for Modelling the Growth Rate as a Function of the Environmental Conditions
Simen Akkermans, Philippe Nimmegeers and Jan F. Van Impe, BioTeC, OPTEC, CPMF2 , KU Leuven, Ghent, Belgium
FOOD_SAFE_03
The Role of Control Strategies for the Implementation of Food safety in Hospital and Health Units, as a Tool for HACCP Assistants and Simulators
Efstathia Tsakali, BioTec+, KU Leuven, Ghent, Belgium and Olga Gortzi, Department of Food Technology, Institute of Thessaly, Karditsa, and George Boskou and Andreas Souliotis, Department of Nutrition-Dietetitics, Harokopio University, and Dimitrios Timpis and John Tsaknis, Department of Food Technology, Technological Educational of Athens, Athens, Greece
FOOD SAFETY_NEW> FOOD_SAFE_04
Modelling of Temperature, Water Activity and Microbial Growth on the Surface of a Pork Leg during Refrigerated Transportation.
Mouna Merai, Refrigeration Process Engineering Unit-Irstea, Antony, France
FOOD_SAFE_05
Quantitative Anti-Fungal Activity Assessment of ZnO Nanoparticles: Towards the design and development of Novel Air Filtration Systems
Vasilis P. Valdramidis, Davide Sardella, Ruben Gatt, University of Malta, Msida, Malta
FOOD_SAFE_07
Effect of Food Microstructure on Thermal Inactivation Dynamics of Listeria Monocytogenes
Davy Verheyen, Maria Baka and Jan F. Van Impe, KU Leuven, Department of Chemical Engineering, BioTeC+ & OPTEC & CPMF², Ghent, Belgium and Torstein Skåra, Nofima, Stavanger, Norway
FOOD_SAFE_08
A simple Method for growing Pseudomonas Fluorescens Biofilms on a Hydrophobic Polystyrene Surface
Valeria Angarano, Cindy Smet, Maria Baka, Simen Akkermans and Jan Van Impe, BioTeC+, KU Leuven, Ghent, Belgium and Andre Chieffi, Procter&Gamble Newcastle, United Kingdom
FOOD_SAFE_10
Stochastic methods to model bacterial growth and food safety risks: Some perspectives
Míriam R. García and Antonio A. Alonso, Process Engineering, IIM-CSIC, Spain
NEW_TO_NR_12> FOOD_SAFE_12
Growth/No Growth Models of Different Stress adopted and Non Adopted Listeria Monocytogenes Strains
Pantelis Stathopoulos, Dimitra Houhoula, Dimitris Timpis, Spiridin Konteles and Efstathia Tsakali, Technological Educational Institute of Athens, Department of Food Technology, Athens Egaleo, Greece and Jan F.M. Van Impe, KU Leuven, BioTeC+ - Chemical and Biochemical Process Technology and Control, Ghent, Belgium
FOOD_PROCESS_04
PSE4GUT: Influence of a Low Calories Diet Shift on Gut Microbiota Dynamics ‐ A Process Systems Engineering Approach
Theodora Akritidou, Cindy Smet, Philippe Nimmegeers, Simen Akkermans and Jan F.M. Van Impe, BioTeC‐CPMF2, KU Leuven, Ghent, Belgium
FOOD_PROCESS_06
Simultaneous Data Scaling and Training of Data Driven Regression Models for Quality Control of Batch Processes
Carlos André Muñoz López, Philippe Nimmegeers and Jan Van Impe, BioTeC+, KU Leuven, Ghent, Belgium
FOOD_PROCESS_08
Smart sensors to assess and to anticipate fish quality evolution
Carlos Vilas, Míriam R. García, Eva Balsa-Canto and Antonio A. Alonso, Bioprocess Engineering Group, IIM-CSIC, Vigo, Spain
FOOD_PROCESS_10
Industrial Process design for Microwave Pasteurization of Liquid Foods: A Computational Study
Huseyin Topcam and Ferruh Erdogdu, Department of Food Engineering, Ankara University, Ankara, Turkey
FOOD_PROCESS_11
A coupled CFD-heat transfer model for in-package solid food pasteurization
Clarissa Detomi de Albuquerque, Sébastien Curet, Lionel Boillereaux, GEPEA - ONIRIS - (UMR CNRS 6144), Site de la Géraudière, Nantes cedex 3, France.
FOOD SAFETY_NEW2> FOOD_PROCESS_12
Numerical Modelling of Airflow and Heat Transfer in a vented Pallet of Cheese
Anh Thu Pham, Jean Moureh, Denis Flick, IRSTEA, Génie des Procédés Frigorifiques (GPAN) Antony, AgroParisTech, Inra, Université Paris-Saclay, UMR Ingénierie (GENIAL), Massy, and CNIEL, French Dairy Board ‐ DirAST, Paris, France
NEW_TO_NR2>FOOD_PROCESS_14
Edible Oil Hydrogenation: Revisited Viscosity Prediction for accurate Process Simulation
Pierre Albrand, Anne-Marie Billet, Carine Julcour and Vincent Gerbaud, Université de Toulouse, CNRS, Toulouse, France
INNOV_PROCESS_01
Modelling and Validation of Time Temperature History and Enzyme Inactivation in the Continuous Flow Microwave assisted Pasteurization of Apple Juice
Érica S. Siguemoto, Carmen C. Tadini and Jorge. A. W. Gut, Dept. Chemical Engineering, Escola Politécnica, FoRC / University of São Paulo, São Paulo, Brazil
INNOV_PROCESS_02
A Long-Short-Term Memory Network Model for Biscuit Baking
Alberto Tonda and Nathalie Perrot, UMR 782 GMPA, Team MALICES, INRA, Thiverval-Grignon, France
INNOV_PROCESS_03
On the quantification of the impact of natural antimicrobials on the growth kinetics of Listeria, in co-culture food model systems of various structural complexities
Katherine Costello, Madeleine Bussemaker and Eirini Velliou and Jorge Gutierrez, BioProChem, University of Surrey, Guildford, United Kingdom and Maria Baka and Jan Van Impe, BioTeC+, KU Leuven, Ghent, Belgium.
INNOV_PROCESS_05
Effect of Xhantan Gum on Physicochemical and Textural Properties of Gluten-Free Batter and Bread
Christian R. Encina-Zelada and José A. Teixeira, University of Minho, and Ursula Gonzales-Barron and Vasco Cadavez, CIMO, Polytechnic Institute of Braganza, Braganza, and Fernando Monteiro, IPB and INESC-TEC, Porto, Portugal
INNOV_PROCESS_07
Creating, Refining and Validating a Model Describing Spatiotemporal Dynamics in Cheese during Ripening
Thorsten Stefan and Christian Kern, University of Hohenheim, Schloss Hohenheim, Stuttgart, Germany
INNOV_PROCESS_09
Influence of Cold Atmospheric Plasma on the Microbial Dynamics of Salmonella Typhimurium during Storage at Different Temperatures
Cindy Smet, Maria Baka and Jan F.M.Van Impe, BioTeC and CPMF2, KU Leuven, Ghent, Belgium, and James Walsh, Department of Electrical Engineering and Electronics, University of Liverpool, Liverpool, United Kingdom and Vasilis Valdramidis, Department of Food Studies and Environmental Health, University of Malta, Msida, Malta
INNOV_PROCESS_10
Influence of Plasma Characteristics on the Efficacy of Cold Atmospheric plasma (CAP) for Inactivation of Biofilms developed by Listeria Monocytogenes and Salmonella Typhimurium
M.Govaert, C.Smet, M.Baka and J.F.M.Van Impe, BioTeC+, OPTEC and CPMF², KU Leuven, Ghent, Belgium
INNOV_PROCESS_12
Modelling Microbiological and Quality Marker Responses to Enhance Cold Plasma Cereal Grain Processing
Dana Ziuzina, Agata Los, Daniela Boehm, Patrick J. Cullen, Paula Bourke, School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland and Simen Akkermans and Jan F.M. Van Impe, BioTeC+ - Chemical & Biochemical Process Technology & Control Department of Chemical Engineering
KU Leuven, Gent, Belgium
NEW_TO_NR_09> INNOV_PROCESS_14
Characterization of Fish Based Model Food Systems for Microwave Heating Modeling
Ferruh Erdogdu, Huseyin Topcam and Ozan Altin, Department of Food Engineering, Ankara University, Golbasi Kampusu, Golbasi-Ankara, Turkey and Davy Verheyen, Jan F. Van Impe and Ti Kian Seow, KU Leuven, Department of Chemical Engineering, BioTeC+ & OPTEC & CPMF, Ghent, Belgium and Dagbjørn Skipnes and Torstein Skåra, Nofima, Stavanger, Norway
FOOD_MULTI_SCALE_01
A Semi-Automatic Modelling Approach for the Production and Freeze Drying of Lactic Acid Bacteria
Thomas Chabin, Marc Barnabé, Alberto Tonda, Nadia Boukhelifa, Fernanda Fonseca, Eric Dugat-Bony, Hélène Velly, Evelyne Lutton and Nathalie Perrot, UMR 782 GMPA, Team MALICES, INRA, Thiverval-Grignon, France
FOOD_MULTI_SCALE_03
A generalized NURBS Based Dynamic Metabolic ux Analysis Framework: deciphering Intracellular Pathway Activation from Extracellular Measurements
Philippe Nimmegeers, Simen Akkermans, Wouter Gijsen, Dries Telen and Jan Van Impe, BioTeC+ & OPTEC & CPMF2, KU Leuven, Ghent, Belgium
FOOD_MULTI_SCALE_05
Ghost Competition: On the Reliability of Quorum Sensing as an Information Source for Bacterial Species
Ihab Hashem, Philippe Nimmegeers, Satyajeet Bhonsale, Carlos André Muñoz López and Jan Van Impe, KU Leuven, BioTeC+ & OPTEC & CPMF2, Ghent, Belgium
FOOD_MULTI_SCALE_07
Multi-scale Modelling to explain Wine Fermentation
D.Henriques and E.Balsa-Canto, (Bio)process engineering group, IIM-CSIC, Vigo, and R. Minebois, R. Pérez-Torrado and A. Quero, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, IATA-CSIC, Valencia, Spain
FOOD_MULTI_SCALE_08
Two-Equation Oxygen Diffusivity of Apple Cortex Tissue for Multiscale Modeling of Gas Exchange
Siem Janssen, Pieter Verboven and Bart Nicolaï, Department of Biosystems, KU Leuven, Leuven, Belgium and Susana Zorrilla, CONICET, Universidad Nacional del Litoral, Santa Fe, Argentina
NEW_TO_NR_01>FOOD_MULTI_SCALE_10
Estimation of Intrinsic Viscosity of Apple Cells by Numerical Simulation
Artemio Plana-Fattori, Christophe Doursat, Giana Almeida, Gabrielle Moulin, Cassandre Leverrier, Even Ou, and Denis Flick, UMR AgroParisTech, INRA, Université Paris-Saclay, Massy, Paris, France
NEW_TO_NR_6>FOOD_MULTI_SCALE_12
Sodium Nitrite Diffusion Modeling in Pork Meat
Julián A. Gómez, University of Guanajuato, Guanajuato, Mexico, and Neus Sanjuán, José Bon and Gabriela Clemente, Polytechnic University of Valencia, Valencia, Spain
NEW_TO_NR_08> FOOD_MULTI_SCALE_14
Modeling of Microwave Heating in a Cylindrical Cavity System: Effect of Rotation and Sample Location on Temperature Uniformity
Ozan Altin and Ferruh Erdogdu, Department of Food Engineering, Ankara University, Golbasi-Ankara, Turkey and Dagbjørn Skipnes and Torstein Skåra, Nofima, Stavanger, Norway
FOOD_BUS_01
An Evaluation of the Effect of Different Tempering Conditions on Dark Chocolate Compositions
Jewel Ann Joseph, Jan F.M. Van Impe and Monika Polanska, BioTeC+ & BiFTec, KU Leuven, Ghent, and Jeroen De Paepe and Ellen Huizenga, Cargill R&D Centre, Food Applications ‐ Chocolate, Brussels, Belgium
FOOD_PROCESS_01
Techno-Economic Evaluation of β-Cyclodextrin Production from Cassava Tubers
Nikolaos Vacharakis, Anastasia Louizaki, Chrysi Charalambous, Stylianos Rafaelides and Alexandros Koulouris, Department of Food Technology, Alexander Technological Education Institute, Thessaloniki, Greece
FOOD_PROCESS_02
Modeling a Brewery: Capacity and Cost Analysis
Alexandros Koulouris, Alexander Technological Education Institute, Thessaloniki, Greece and Albert Roussos and Demetri Petrides, Intelligen, Inc., Scotch Plains, USA
IL.01
Global trends in beer consumption and production
Jo Swinnen, KU Leuven, Belgium
IL.02
Alternative grains
To be confirmed
IL.03
Beer & Botanicals
David Grinnell, The Boston Beer Company, USA
IL.04
Change is inevitable, including beer flavor
Charlie Bamforth, University of California, Davis, USA
IL.05
Draught beer quality
David Quain, University of Nottingham, United Kingdom
AL.01
Freeze crystallization as promising next generation water purification technology
Lars Erlbeck, University of Applied Sciences Mannheim, Germany
AL.02
Applications of optical process spectroscopy in brewing processes
Matthias Rädle, University of Applied Sciences Mannheim, Germany
AL.03
A kinetic framework for predicting beer flavour stability
Paul Hughes, Oregon State University, USA
AL.04
Automatable multi-enzyme measurement in malted barley and predictive models for filterability and fermentability
Claudio Cornaggia, Megazyme, Ireland
IL.06
A systems approach to generate superior beer yeasts
Kevin Verstrepen, KU Leuven, Belgium
AL.05
Enhanced wort fermentation with de novo lager hybrids adapted to high ethanol environment
Kristoffer Krogerus, VTT Technical Research Centre of Finland Ltd, Finland
AL.06
Understanding the impact of mitochondrial functionality and morphology on petite production
Eoin Moynihan, University of Nottingham, United Kingdom
AL.07
Variation within brewing yeast populations
Stephanie Brindley, University of Nottingham, United Kingdom
AL.08
Characteristics of two new huell aroma varieties ‐ no flavour hops this time
Andreas Gahr, Hopfenveredlung St. Johann GmbH, Germany
AL.09
Investigation of the impact of different aromatisation technologies on the coriander derived flavour of craft beers
Gert De Rouck, KU Leuven, Belgium
AL.10
Hidden hop aroma compounds ‐ how to squeeze your hops
Christina Schönberger, Barth-Haas Group, Germany
AL.11
Dry-hopping ‐ techniques, efficiency and economics
Ray Marriott, Totally Natural Solutions Ltd, United Kingdom
AL.12
The flavour properties of roasted malts: a gas chromatography ‐ olfactometry study
Hebe Parr, University of Nottingham, United Kingdom
AL.13
Alternative raw materials for gluten-free beer
Ombretta Marconi, University of Perugia, Italy
AL.14
Contribution of small and large barley starch granules to maltose production during mashing
Niels Langenaeken, KU Leuven, Belgium
AL.15
Structural change of barley starch during malting and its effects on the production of fermentable sugars
Wenwen Yu, University of Queensland, Australia
AL.16
Effect of malting on commercial green lentils and their suitability for wort production
Jonas Trummer, University of Agriculture in Krakow, Poland
AL.17
Active dry yeast: study of the impact of no hydration before pitching on fermentation
Philippe Janssens, Fermentis, France
AL.18
From kombucha to beer ‐ the application of non-Saccharomyces yeasts isolated from kombucha in the production of a non-alcoholic beer
Konstantin Bellut, University College Cork, Ireland
AL.19
Production of low alcohol and alcohol-free beer with Pichia Kluyveri yeast
Sofie Saerens, Chr. Hansen A/S, Denmark
AL.20
Strong-flavored beers made with the natural hybrid of Saccharomyces cerevisiae x Saccharomyces Kudriavzevii
Sylvie Van Zandycke, Lallemand Brewing, USA
IL.07
A walk through wood
William Mitchell, Will and Spirit Limited, Scotland
AL.21
Introducing woody character in craft beer via the use of oak wood extract
Sofie Bossaert, KU Leuven, Belgium
AL.22
The new emerging Italian beer style. The case of Italian Grape Ale
Giovanni De Francesco, University of Perugia, Italy
IL.08
Diacetyl, still an issue in lager brewing?
Esko Pajunen, EsConBrew, Finland
AL.23
A flexible malting system that bridges the gap for craft brewers to meet high malting standards
Rob Liedl, NSI Newlands, Canada
AL.24
CAVIBEER®: harnessing the power of hydrodynamic cavitation in the beer sector
Francesco Meneguzzo, Institute of Biometerology, National Research Council, Italy
AL.25
Upscaling of an innovative sustainable boiling technology and validation of the impact on thermal load and volatile composition in wort
David De Schutter, AB Inbev, Belgium
AL.26
Thermal treatment versus sterile filtration ‐ a comparison on flavor, microbial safety and energy
Reiner Gaub, Pall GmbH, Germany
AL.27
Tackling the cost of microbial stabilization head on
Daniel Vecsey, Parker Domnick Hunter, United Kingdom
AL.28
Opportunities of hygienic membrane filtration
Jörg Zacharias, KRONES AG, Germany
AL.29
Clarification of rough beer by cross flow microfiltration: application of static turbulence promoter
Áron Varga, Szent István University, Hungary
AL.30
Smart engineering and standardization as catalyst for innovation in the brewing industry ‐ the newest craft beer membrane filter as example
Roland Folz, Pentair Process Technologies, The Netherlands