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FOODSIM_KEY_01
Food Process Simulation: Which way to go and how to grow?
Prof. Ashim Datta, Cornell University, Ithaca, New York, USA
FOODSIM_KEY_02
Synthetic Biology. Challenges from the Control Engineering Perspective
Jesus Pico, UPV, Valencia, Spain
FOODSIM_INV_01
A Colored Indicator based on Object Fuzzy Vector Spaces to advise Customers on Healthy Food
Joël Colloc, Université of Le Havre, Le Havre, France
FOODSIM_WORK_01
Food Physics and Modeling: Take Your Teaching and Learning to the Next Level
Prof. Ashim Datta, Cornell University, Ithaca, New York, USA
FOODSIM_PRED_01
Simplified Zonal Model of Fluid and Heat transfer inside a Pallet of Cheese accounting for Free/Mixed Convection
Dihia Aguenihanai, Steven Duret and Jean Moureh, Université Paris-Saclay, INRAE, FRISE, Antony and CNIEL, Paris, and Denis Flick, Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, France
FOODSIM_PRED_08
Experimental and Numerical Study of Heat and Mass Transfer during Contact Heating of Pancake Dough
Thibaut Viné, Emmanuel Bernuau, Denis Flick, Denis and Bertrand Broyart, Bertrand, UMR 782 SayFood AgroParisTech-INRAE, Université Paris-Saclay, Palaiseau, France
FOODSIM_PRED_05
Interaction Types Determine the Emergent Stability in Microbial Communities
Jian Wang, Ihab Hashem, Satyajeet Sheetal Bhonsale and Jan F.M. Van Impe, BioTeC+ Chemical & Biochemical Process Technology & Control, KU Leuven/Campus Gent, Ghent, Belgium
FOODSIM_PRED_03
Interactions between Bacillus subtilis and Escherichia coli in the Presence of Ampicillin
Simen Akkermans, Ruben Claus, and Jan F.M. Van Impe, BioTeC+, Chemical and Biochemical Process Technology and Control, KU Leuven, Ghent, Belgium and Meike T. Wortel and Stanley Brul, Microbiology Theme, MBMFS, Swammerdam Institute for Life Sciences, UvA, Amsterdam, The Netherlands
FOODSIM_PRED_06
Approximating Metabolic Behaviour of E. COLI using Reduced Extreme Pathway Matrices
Wannes Mores, Satyajeet S. Bhonsale, Filip Logist and Jan F.M. Van Impel, BioTeC+, Department of Chemical Engineering, KU Leuven, Ghent, Belgium,
FOODSIM_RISK_01
Risk-Benefit Assessment of using Chlorine-Based Treatment in the Process Chain of Ready-to-Eat Fresh Produce
Vaibhav Bhatia, Rhea Sanjiv Chhaya, Rajat Nag and Enda Cummins, University College Dublin School of Biosystems and Food Engineering, Belfield, and Martin Danaher, Michael Gaffney and Catherine M. Burgess, Teagasc, and Jesús María Frías Celayeta, TU Dublin, Environmental Sustainability and Health Institute, Dublin , Ireland
FOODSIM_RISK_03
Behavioural Descriptor and Human Exposure Assessment of Residual Fish-Pathogen-Trapping Biomolecular Protein Solutions
Rajat Nag and Enda Cummins, University College Dublin School of Biosystems and Food Engineering, Belfield, Dublin, Ireland
FOODSIM_MULTISCALE_01
Modelling Ice Nucleation and Growth during Food Freezing: A Microscale Approach
Christophe Doursat, Hayat Benkhelifa and Denis Flick, Paris-Saclay Food and Bioproduct Engineering, Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, and Violette Mulot and Fatou-Toutie Ndoye, Refrigeration Process Engineering Research Unit, Université Paris-Saclay, INRAE, UR FRISE, Antony, France
FOODSIM_MULTISCALE_03
Physics Informed Image Analysis for Mechanical Stress Reconstruction in Food Systems
Han Chen, Murielle Hayert and Olivier Vitrac, UMR 0782 SayFood Paris-Saclay Food and Bioproducts Engineering Research Unit, Group Modeling and Computational Engineering (MODIC), INRAE, AgroParisTech, Paris-Saclay University, Palaiseau, France and Brian Gutrie, Global Core R&D, Cargill R&D, Wayzata, USA
FOODSIM_SAFE_01
Populational Changes to Cronobacter sakazakii in Infant Formula enriched with the Probiotic Lacticaseibacillus rhamnosus during Transition of an Infant Gut Simulation System
Spiridon J. Konteles, Anthimia Batrinou, Vasileios Bartzis, Natalia Stavropoulou, Ekaterini Pyrovolou and Efstathia Tsakali, Faculty of Food Sciences, University of West Attica, Egaleo, Athens, Greece
FOODSIM_FOOD_SAFE_04
A Combined Experimental and Computational Approach to detect Sheep, Goat and Cow Milk Adulteration using Cryoscopy
Simen Akkermans and Jan F.M. Van Impe, BioTeC+, Chemical and Biochemical Process Technology and Control, KU Leuven, Ghent, Belgium, and Sofia Pavlaki and and Efstathia Tsakali, Department of Food Science and Technology, University of West Attica, Greece
FOODSIM_SAFE_02
Bacterial Fingerprinting of Traditional Cheese by 16S rRNA Next Generation Sequencing: A Pilot Study in Anthotyros Cheese
Anthimia Batrinou, Spiridon Konteles, Efstathia Tsakali, Ekaterini Pyrovolou, Despina Vougiouklaki and Dimitra Houhoula, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Egaleo, Athens, Greece
FOODSIM_FOOD_SAFE_06
Modelling Microbial Inactivation by Radio Frequency Heating: Handling Variation in Processing Temperatures
Davy Verheyen, Maria Tonti, Simen Akkermans and Jan F.M. Van Impe, KU Leuven, BioTeC+, Chemical & Biochemical Process Technology & Control, Ghent, Belgium. And Dmytro Kozak, KU Leuven, BioTeC+ and Physico-Technological Institute of Metals and Alloys of the National Academy of Sciences of Ukraine, Kiev, Ukraine And Torstein Skåra, Nofima, Stavanger, Norway.
FOODSIM_FOOD_SAFE_07
Effect of Fat Presence on Radio Frequency Inactivation and DNA Damage of Listeria Monocytogenes and Salmonella Typhimurium in Meat Model Systems
Julian Espitia, Davy Verheyen, Shubhangi Mehrotra, Dmytro S. Kozak, Jan F.M. Van Impe, KU Leuven, BioTeC+, Chemical & Biochemical Process Technology & Control, Ghent, Belgium and Physico-Technological Institute of Metals and Alloys of the National Academy of Sciences of Ukraine, Kiev, Ukraine
FOODSIM_SUSTAIN_01
Mathematical Modeling of Hamburger Grilling in an Infrared System
Ozan Karatas and Ferruh Erdogdu, Department of Food Engineering, Ankara University, and Yasar A. Ozkaya, Simplex Information Technologies, Golbasi- Ankara, Turkey
FOODSIM_SUSTAIN_03
Effect of the Methanol Concentration on the Production Rate of Thaumatin and Consumption Rate of Methanol by Pichia pastoris
Nivedita Parsekar, Simen Akkermans, Dmytro Kozak and Jan F.M. Van Impe, BioTeC+, Department of Chemical Engineering, KU Leuven, Ghent, Belgium and the Physico-Technological Institute of Metals and Alloys of the National Academy of Sciences of Ukraine, Kiev, Ukraine
FOODSIM_INNOV_PROC_09
Modeling and Optimization of UV-C Intensity Distribution for Safe and Sustainable Postharvest Orange Preservation
Jakia Sultana Jothi, Faculty of Agriculture, Kyushu University, Japan and Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Bangladesh
FOODSIM_INNOV_PROC_01
Effect of Drying Methods on Drying Kinetics and Quality of Black Chokeberries
Merve Silanur Yilmaz, Gastronomy and Culinary Arts and Necla Ozdemir-Orhan, Department of Nutrition and Dietetics, Bitlis Eren University, Bits, Turkey
FOODSIM_INNOV_PROC_02
Numerical Characterization of Continuous Food Sterilization: A Predictive Working Tool for OHMIC Heating
Jorge Rivera, Felix Schottroff and Henry Jäger, Institute of Food Technology, University of Natural Resources and Life Sciences Vienna, Austria
FOODSIM_INNOV_PROC_03
Radio Frequency Processing of Peanut Butter: Computational Model Development and Process Design
Eda Coskun, Caner Tasci, Kubra Polat and Ferruh Erdogdu, Department of Food Engineering, Ankara University, Ankara, and Samet Ozturk, Department of Food Engineering, Gumushane University, Gumushane, Turkey, and Shuxiang Liu, Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an, Rui Li, Shaojin Wang, College of Mechanical and Electronic Engineering, Northwest University, Yangling, China and Behic Mert, Department of Food Engineering, Middle East Technical University, Ankara, Turkey, Francesco Marra, Dipartimento di Ingegneria Industriale, Università degli studi di Salerno, Fisciano, SA, Italy
FOODSIM_INNOV_PROC_04
Modeling High Pressure Homogenization Process of Dairy Products
Marine Haas, Artemio Plana-Fattori, Raphaël Gondallier de Tugny, Veronique Bosc, Delphine Huc Mathis and Denis Flick, UMR SayFood, Ingénierie Procédés Aliments, AgroParisTech, Inrae, Université Paris-Saclay, Palaiseau, and Centre national interprofessionnel de l’économie laitière (CNIEL), Paris, France
FOODSIM_INNOV_PROC_06
Modeling of Antibacterial Effect of Copper Oxide Nanoparticles
Büşra Erol Aygün, Tomás Guillermo Cerda Drago, Simen Akkermans, and Jan F. M. Van Impe, KU Leuven, BioTeC+ , Chemical & Biochemical Process Technology & Control
Ghent, Belgium and Dmytro Kozak, KU Leuven, BioTeC+ and Physico-Technological Institute of Metals and Alloys of the National Academy of Sciences of Ukraine, Kiev, Ukraine.
FOODSIM_INNOV_PROC_08
Transport Phenomena in OHMIC Heating of Heterogeneous Food Systems
Fabrizio Sarghini, Angela De Vivo and Ezgi Son, Department of Agricultural Sciences, University of Naples Federico II, Portici, and Francesco Marra, Dipartimento di Ingegneria Industriale, Università degli studi di Salerno, Fisciano, Italy
FOODSIM_FOOD_PROCESS_04
A Tutorial on Interpreting GC-MS Data in Foods
Huabin Luo, Simen Akkermans and Jan F.M. Van Impe, KU Leuven, BioTeC+, Department of Chemical Engineering, Ghent, Belgium and Dominique Swennen, Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, France
FOODSIM_FOOD_PROCESS_01
Development of a Coffee Roaster's Digital Twin using Multi-Scale Heat and Mass Transfer Simulations
Mark Al-Shemmeri, JDE Peet’s R&D, Utrecht, The Netherlands, and Robert Farr, JDE Peet’s R&D, Banbury, Estefania Lopez-Quiroga and Peter Fryer, School of Chemical Engineering, University of Birmingham, United Kingdom
FOODSIM_PRED_09
Simulation-Based Synthetic Training Environments for AI-Driven Agricultural Robots
Mariano Crimaldi, Angela De Vivo and Fabrizio Sarghini, Department of Agricultural Sciences, University of Naples “Federico II”, Portici (NA), Italy
FOODSIM_FOOD_PROCESS_05
Development of a Dynamic in Vitro Food Digestion Simulator (FooDSIM): A Model System for Human Digestion
Sotiria Gaspari, Simen Akkermans and Jan F.M. Van Impe, BioTeC+ Chemical & Biochemical Process Technology & Control, KU Leuven, Ghent, Belgium
FOODSIM_FOOD_PROCESS_03
I-Optimal Experimental Design in Non-Standard Design Regions for Solubility Studies in Food-Related Products
Gustavo L. Quilló and Christos Xiouras, Chemical Process R&D, Crystallization Technology Unit, Janssen R&D, Beerse, Satyajeet S. Bhonsale and Jan F. M. Van Impe, Department of Chemical Engineering, BioTeC+, KU Leuven, Ghent, Belgium
FOODSIM_CHAIN_04
Climate Change impacts Dairy
Lydia Katsini, Satyajeet S. Bhonsale, Simen Akkermans, Monika Polanska and Jan F.M. Van Impe, KU Leuven, Department of Chemical Engineering, BioTeC+ Chemical & Biochemical
Process Technology & Control, Ghent, Belgium, and Styliani Roufou and Sholeem Griffin, University of Malta, Department of Food Sciences and Nutrition, Malta and Vasilis Valdramidis, National and Kapodistrian University of Athens, Department of Chemistry, Athens, Greece
FOODSIM_CHAIN_01
A Simulation Approach to investigating Disruption Events in a Food Supply Chain
Andrew Greasley, Dept. of Engineering Systems & Supply Chain Management, Aston University, and Daniel Chicksand, Dept. of Management, University of Birmingham, Birmingham, United Kingdom
FOODSIM_CHAIN_05
Sensitivity Analysis of a Continuous Powder Mixing Process using Flowsheet Modeling
Pau Lapiedra Carrasquer, Satyajeet S. Bhonsale and Jan Van Impe, KU Leuven, Department of Chemical Engineering, BioTeC+, Ghent, Belgium
FOODSIM_CHAIN_02
Numerical Modelling of Airflow and Heat Transfer within a Multi-Packaging of Strawberries
Ahmad Nasser Eddine, Steven Duret and Jean Moureh, Université Paris-Saclay, INRAE, FRISE, Antony and Denis Flick, Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, France
WORK_KEY_01 Modelling microbial interactions in food fermentation. E-MUSE illustrative examples Dr Eva Balsa-Canto
WORK_KEY_02 Involving Consumers in Developing Future Foods: A Case for Co-Creation Prof Lisa Methven (UREAD)
TRANSIT ESRs
Non-thermal Plasma Decontamination: Insights and Challenges from a Data-Driven Lens
George Pampoukis
E-MUSE ESRs
To be announced
Mitja Briscik
E-MUSE ESR
To be announced
Gabriele Tazza
E-MUSE ESR
Quantifying Microbial Dynamics in Food Products: Harmonizing Multi-Scale Approaches
Jian Wang
E-MUSE ESR
To be announced
Rina Mekuli
E-MUSE ESR
In Vitro Assessment of Probiotics, and Technological Properties of LAB (lactic acid bacteria) isolated from Sheep Milk and Cheese
Muhammad Ahmed Ishan
SUPREME PhD researcher
Systematic Assessment of Antibacterial Properties of Metal Nanoparticles
Foteini Gerodimou
SUPREME PhD researcher
Systematic Assessment of Antibacterial Properties of Metal Nanoparticles
Büşra Erol
TRANSIT ESR
Investigation of Strain Variability Resistance of Foodborne Pathogenic and Spoilage Microorganisms under PEF Treatments
Fotios Lytras
TRANSIT ESR
Opportunities and challenges of pulsed-electric field (PEF) application in plant-based milk alternatives
Arisa
TRANSIT ESR
To be announced
Theocharia Tsagkaropoulou
TRANSIT ESR
Combining High Hydrostatic Pressure (HHP) and Nisin to reduce L. Monocytogenes
Nikolaos Giannoulis
TRANSIT ESR
Exploring the Efficacy of Non-thermal Plasma Inactivation of Foodborne Microorganisms and the Impact of Strain Variability
Domiziana
TRANSIT ESR
Physicochemical Key Parameters influencing Efficacy of Non-Thermal Plasma (NTP) in Spices Sanitation
Yijiao
TRANSIT ESR
Optimisation of Manothermosonication in the Liquid Whole Egg Pasteurisation: food Safety and Quality Assessments
Enrique
TRANSIT ESR
Assessing Consumers' Choice towards Innovative Foods resulting from new Sustainable Processing Technologies
Aline Silva