FOODSIM'2024 Preliminary Programme - All timings given are preliminary

Session Timing


  • 16.00-17.30   Registration
  • 16.00-17.30   Welcome Drink

  • 08.00-17.00   Registration
  • 08.30-09.00   Welcome Address FOODSIM'2024
  • 09.00-10.00   Keynote
  • 10.00-10.30   Coffee Break
  • 10.30-12.30   Sessions
  • 12.30-14.00   Lunch
  • 14.00-16.30   Sessions
  • 16.30-17.00   Coffee Break
  • 17.00-19.00   Sessions
  • 19.00-21.00   Welcome Reception

  • 08.30-16.30   Registration
  • 09.00-10.00   Keynote
  • 10.00-10.30   Coffee Break
  • 10.30-12.30   Sessions
  • 12.30-13.30   Lunch
  • 13.30-15.30   Sessions
  • 15.30-16.00   Coffee Break
  • 16.00-18.00   Sessions
  • 20.00-23.00   Conference Dinner

  • 09.00-12.30   Registration
  • 09.00-10.00   Invited Speech
  • 10.00-10.30   Coffee Break
  • 10.30-12.30   Session
  • 10.30-12.30   Closing Session and Best Paper Award
  • 12.30-13.30   Lunch
  • 13.30-13.45   Workshop Welcome
  • 13.45-14.15   Workshop Keynote
  • 14.15-15.30   Workshop Session I
  • 15.30-16.00   Coffee Break
  • 16.00-17.30   Workshop Session II

  • 09.00-09.30   Workshop Keynote
  • 09.30-10.45   Workshop Session III
  • 10.45-11.15   Coffee Break
  • 11.15-12.30   Workshop session IV
  • 12.30-12.45   Workshop Closing Session
  • 12.45-14.00   Workshop Lunch

Keynotes

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
Title to be announced

Jesus Pico, UPV, Valencia, Spain

Invited Speaker

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 Workshop

FOODSIM_WORK_01
tba

Prof. Ashim Datta, Cornell University, Ithaca, New York, USA

Sessions

Predictive Modelling

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,

Modeling and Simulation in Quantitative Risk Assessment

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

Multiscale Simulation

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

Modeling and Simulation in Food Safety and Spoilage

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

Modeling and Simulation in Sustainable Food Systems Engineering

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

Modeling and Simulation in Innovative Food Production and Processing Technologies

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

Modeling and Simulation in Food Process Systems Engineering, Food Industry 4.0, Food IoT

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

Modeling and Simulation in Food Chains

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

TRANSIT & E-MUSE Marie Sklodowska-Curie Innovative Training Networks Workshop

Workshop Keynotes

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)

Sessions

Session 1: Systems Modelling & Data-Based Modelling: Methods Development

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

Session 2: Systematic Methods to characterize Functional Changes in Biological Systems

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

Session 3: Antimicrobial Efficiency of Non-Thermal Technologies and Mode of Action

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

Session 4: Decontamination Efficacy and Consumer Perception of Sustainable Technologies

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