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FOODSIM_KEY_01
Towards Better Food Safety: Linking Predictive Microbiology, Risk Assessment, and System Complexity
Enda Cummins, UCD School of Biosystems and Food Engineering, Dublin, Ireland
FOODSIM_KEY_02
Scientific Machine Learning for Biological Systems
Satyajeet S. Bhonsale, BioTeC+ Chemical & Biochemical Process Technology & Control, KU Leuven, Ghent, Belgium
FOODSIM_KEY_03
Novel Greener Thermal Food Processing for Industrial Scale Design and Process Optimization
Ferruh Erdogdu, Department of Food Engineering, Ankara University, Ankara, Turkiye
FOOD_BUS_01
A Discrete Choice Approach to Snack Selection
Sofia Liossi, Anastasia Kanellou and Efstathia Tsakali, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
FOOD_SAFE_01
Identification and Genetic Characterization of Lactic Acid Bacteria Present in Whey Samples Derived from Cow and Goat-Sheep Milk
I. Prountzou, A Thomas, A. Tsakni, D. Vougiouklaki, S. Papatheodorou, S. Letsiou, H. Mavrokefalidou, D. Antonopoulos, E. Tsakali, and D. Houhoula, Department of Food Science and Technology, University of West Attica and H. Stamatis, Department of Biological Applications and Technologies, University of Ioannina, Greece and S. Akkermans, and J. F.M. Van Impe, BioTeC+, Chemical and Biochemical Process Technology and Control, KU Leuven, Ghent, Belgium
FOOD_SAFE_03
DOE-Optimized Jalapeño Seed Extracts: UV-VIS/LC–MS Phenolic Profiles and Listeria Monocytogenes Growth Modeling
Thalia Tsiaka, Anthimia Batrinou, Efstathia Tsakali, Vassilia J. Sinanoglou and Spiridon J. Konteles, Faculty of Food Sciences, University of West Attica, Egaleo, Athens, Greece
FOOD_SAFE_04
Integrating In Vitro Assays and Genomic Analyses to Elucidate Yeast Antagonism against Fusarium Graminearum and its Mycotoxins
Letícia Aliberti Galego Alves da Silva, Erick Henrique Alves de Amorim, Adriana Pavesi Arissetto Bragotto, Rosana Goldbeck, Liliana de Oliveira Rocha, State University of Campinas (UNICAMP), School of Food Engineering (FEA), Campinas, Brazil
FOOD_SAFE_05
Detection of Bacteriocin-Encoding Genes in Whey Samples derived from Cow and Goat-Sheep Milk
D. Vougiouklaki, A Thomas, S. Papatheodorou, I. Prountzou, S. Letsiou, A. Tsakni, D. Antonopoulos, H. Mavrokefalidou, I. Sitaras, I. Gregoriou, E. Tsakali and D. Houhoula Department of Food Science and Technology, University of West Attica, and H. Stamatis, Department of Biological Applications and Technologies, University of Ioannina, and N. Vassilaki, Laboratory of Molecular Virology, Hellenic Pasteur Institute, Athens, Greece, and Satyajeet Sheetal Bhonsale, BioTeC+, Chemical and Biochemical Process Technology and Control, KU Leuven, Ghent, Belgium
FOOD_SAFE_06
Evaluation of Cold Plasma in the Control of Toxigenic Fungi and in the Mitigation of Patulin
Naiara Neuenfeldt, Adriana Pavesi Arissetto Bragotto and Liliana de Oliveira Rocha, Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
FOOD_INNOV_PROD_02
Computational Design of a Microwave Assisted Industrial Freeze Drying System
Caner Tasci, Huseyin Topcam and Ozan Karatas, Department of Food Engineering, Graduate School of Natural and Applied Sciences and Ferruh Erdogdu, Department of Food Engineering, Ankara University, Ankara, Turkiye
FOOD_INNOV_PROD_03
Accessibility of Arthospira Phenolic Compounds extracted by Microwave-Assisted Extraction
Sanja Ludoški, BioTeC+, Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, KU Leuven, Ghent, Belgium and Ana M. Gomes, Manuela E. Pintado and Marta C. Coelho, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
FOOD_INNOV_PROD_04
Effect of the Dietary Protein and Fat Content on the Nutritional Quality and Shelf Life of Gilthead Seabream (Sparus aurata): A Comparative Study with Atlantic Salmon and Shaoor
A Thomas, D. Vougiouklaki, S. Papatheodorou, A. Tsakni, D. Antonopoulos, I. Sitaras, E. Tsakali and D. Houhoula, Department of Food Science and Technology, University of West Attica, and T. Tsironi, Department of Food Science and Human Nutrition, Agricultural University of Athens, Greece and Monika Polanska, BioTeC+, Chemical and Biochemical Process Technology and Control, KU Leuven, Ghent, Belgium
FOOD_INNOV_PROD_05
Photocatalytic Degradation by Plasma-Synthesized CuO Nanoparticles under UV and Visible Light
Büşra Erol, Simen Akkermans, Dmytro Kozak and Jan F. M. Van Impe, BioTeC+, Chemical and Biochemical Process Technology and Control, KU Leuven, Ghent, Belgium
FOOD_INNOV_PROD_10
When Temperature stops mattering in Thermal Inactivation: Modelling Radio Frequency Pasteurization of Sesame Seeds
Julian Espitia Perez, Simen Akkermans, Aiym Yermukhambetova, Dmytro Kozak, Jan F.M. Van Impe, BioTeC+, Chemical and Biochemical Process Technology and Control, KU Leuven, Ghent, Belgium
FOOD_PROCESS_01
Computational Analysis of scraped Surface Heat Exchangers for Thermal Processing of ice Cream Mixes
Kubra Bulduk-Sahin and Ferruh Erdogdu, Department of Food Engineering, Ankara University, Ankara, Tuncay Yilmaz, Department of Food Engineering, Manisa Celal Bayar University, Manisa, Murat Sahin, Tanpera R&D Center, Sakarya, Turkey
FOOD_PROCESS_03
About the Modeling of Granular Flowin Rotary Drums
Artemio Plana-Fattori*, Kevin Lachin and Marie Debacq, Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, and Elias Daouk, Mikel Leturia, Khashayar Saleh*, Université de Technologie de Compiègne, ESCOM, Alliance Sorbonne Université, TIMR, Compiègne, France
FOOD_PROCESS_04
Development of a Computational Model for Microwave de-Crystallization of Honey
Ozan Karatas and Ferruh Erdogdu, Department of Food Engineering. Graduate School of Natural and Applied Sciences, Ankara University, Ankara, Turkey
FOOD_PROCESS_05
Simulation of Coffee Bean Particle Motion in Distinct Roasting Technologies
Mark Al-Shemmeri, JDE Peet’s R&D, Utrecht, The Netherlands and Dominik Werner, EvoPhase, Birmingham, United Kingdom
FOOD_SUSTAIN_03
Operationalizing Sufficiency: Probabilistic Food Resource Management in Off-Grid Eco-Villages using Hybrid Petri Nets
Anant Sujatanagarjuna, ISSE, Clausthal University of Technology, Clausthal-Zellerfeld, Germany
FOOD_SUSTAIN_04
Efficient and Sustainable Cooking: Thermal Dynamics and Fat Composition as Drivers of Energy Consumption
Elena Hernández-Alhambra, Begoña Calvo and Jorge Grasa, Aragón Institute of Engineering Research (i3A) and (CIBER-BBN) and Paula Guıu and Maria Luisa Salvador, Instituto Agroalimentario de Aragon IA2, Universidad de Zaragoza-CITA, Spain
FOOD_SUSTAIN_06
Data-Driven Prediction of Water Absorption in Food Soils using Hyperspectral Imaging
Ferren Paratama, Matthew Moore, Peter J. Fryer, Zhenyu J. Zhang and Estefania Lopez-Quiroga, School of Chemical Engineering, University of Birmingham, United Kingdom
FOOD_SUSTAIN_08
Optimization of pH, BG11 Concentration and Bicarbonate Supplementation for High-Density Growth of Synechocystis sp. PCC 6803
Jiawei Ding, Simen Akkermans, Dmytro Kozak, Satyajeet Bhonsale and Jan F.M. Van Impe, BioTeC+ Chemical & Biochemical Process Technology & Control, KU Leuven, Ghent, Belgium
FOOD_RISK_ASSESSMENT_03
Risk-Based Prioritisation of Foodborne Pathogens associated with Ready-to-eat Fresh Produce using a Probabilistic Modelling Framework
Vaibhav Bhatia, Rajat Nag and Enda Cummins, University College Dublin, School of Biosystems and Food Engineering, Belfield, and Michael Gaffney and Catherine M. Burgess, Teagasc, and Jesús María Frías Celayeta, TU Dublin, Environmental Sustainability and Health Institute, Dublin, Ireland
FOOD_RISK_ASSESSMENT_04
Human Health Risk Assessment of PFAS through Fish Consumption with Kinetic Bioaccumulation Modelling
Vasiliki Polychronidou and Rajat Nag, University College Dublin School of Biosystems and Food Engineering, Belfield, Dublin, Ireland
FOOD_RISK_ASSESMENT_05
Human Health Risk Assessment of Engineered Nanoparticles through Fish Consumption
Xiangyu Meng and Rajat Nag, University College Dublin School of Biosystems and Food Engineering, Belfield, Dublin, Ireland
FOOD_CLIMATE_01
Virtual Reality and Serious Gaming for reducing Household Food Waste
Jagoda Hanuszewicz, Clara Fayyad, and Charlotte Gerritsen, Faculty of Science, Vrije Universiteit Amsterdam, Amsterdam, The Netherlands
FOOD_CLIMATE_02
Spatio-Temporal Analysis of Antimicrobial Resistance in Europe
Lydia Katsini, Prem Kumar Loganathan, Satyajeet Sheetal Bhonsale and Jan F.M. Van Impe, BioTeC+ Chemical & Biochemical Process Technology & Control, KU Leuven, Ghent, Belgium
FOOD_SOFT_01
Evaluation of Physics-Informed-Neural-Networks for Fruit Firmness and Meat Analog Rheology
Ruud van der Sman and Xuezhen Guo, Food Process Engineering, Wageningen University & Research, Wageningen, The Netherlands
FOOD_MULTI_07
Multiscale Modelling and Analysis of Interactions in Synthetic Gut Communities
Stylianos Floros, Monika Pradhan, Divina Sablan, Simen Akkermans, Satyajeet S. Bhonsale and Jan F.M. Van Impe, BioTeC+ Chemical & Biochemical Process Technology & Control, KU Leuven, Ghent, Belgium
FOOD_MULTI_09
From Mono‑ to Polyculture: Microbial Interactions Shaping Short‑Chain Fatty Acid Production in an In-Vitro Gut Model
Monika Pradhan, Divina Gracia Sablan, Simen Akkermans and Jan F.M. Van Impe, BioTeC+ Chemical & Biochemical Process Technology & Control, KU Leuven, Ghent, Belgium
FOOD_MULTI_10
A Sensitivity-Driven Framework for Optimizing Light Controlled Gene Expression in Bioprocess Systems
Pratham Kapavarapu, Satyajeet Sheetal Bhonsale, Simen Akkermans and Jan F.M. Van Impe, BioTeC+ Chemical & Biochemical Process Technology & Control, KU Leuven, Ghent, Belgium
FOOD_MULTI_12
Deriving Kinetic Models for a Beer Fermentation Process using Yield Analysis
Wannes Mores, Swaminathan Karupannan Marimuthu, Satyajeet Bhonsale, Filip Logist and Jan F.M. Van Impe, BioTeC+ Chemical & Biochemical Process Technology & Control, KU Leuven, Ghent, Belgium
FAIROMICS_01_NP
As Open as Possible, as Closed as Necessary: a Framework for Balancing Openness and Restrictions
Anushtha Verma, ULB, Brussels, Belgium
FAIROMICS_02_NP
High-Throughput Screening for Plant-Fermenting and Texturizing Microbial Strains
Diogo Antunes, Novenesis
FOOD_PRED_01
Optimal Transport for Databases Integration: A Nutritional Case Study
Flore N’kam Suguem, Institut de Mathématiques de Toulouse, CNRS, Université de Toulouse, Toulouse, France; and Department of Physics and Astronomy, University of Bologna, Bologna, Italy
FOOD_INNOV_PROD_06
Searching for Synergistic Bacterial Partners to improve Lentil Flour Fermentation by Pleurotus Ostreatus
Isa Hollopp, Eric Dugat-Bony, Pascal Bonnarme and Vincent Hervé, Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, France and Lukas Y. Wick, Department of Applied Microbial Ecology (AME), Helmholtz Centre for Environmental Research – UFZ, Leipzig, Germany
FOOD_INNOV_PROD_07
Natural Fermentation of Black Conservolae and Kalamata Olives: Microbiological and Physicochemical Responses
Maria-Vagia Oikonomou, Kollia Eleni, Roumani Foteini, Marilena Dasenaki, Vasilis Valdramidis, Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece and Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands, and Efstathios Z. Panagou, Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Faculty of Foods, Biotechnology and Development, Agricultural University of Athens, Athens, Greece
FOOD_INNOV_PROD_08_NP
Characterising Strain-Substrate Interactions through Acidification Kinetics in Plant-Based Fermentations
Ursula Louise Thomashoff *, Alina Kyrylenko*, Herwig Bachmann and Marjon Wells-Bennik, NIZO, Ede, and Eddy J.Smid and Marcel H.Zwietering, *Wageningen University Wageningen, The Netherlands and Dario Ruggeri, University of Szeged, Szeged, Hungary
FOOD_SUSTAIN_01
Extracting Food-Fermentation Knowledge using an NER Framework from Biological and Chemical Domains with LLM-Assisted Silver Annotations
Xingyu Zhu, École Doctorale STIC, Université Paris-Saclay; Department of Software Engineering, Paris, France and University of Szeged, Szeged, Hungary
FOOD_SUSTAIN_07
PBFF-KG: A FAIR Knowledge Graph towards Sustainable Design of Plant-Based Fermented Foods
Amgad Abdulmaqsod, Reda Ihtassine, Axel-Cyrille Ngonga Ngomo and Mohamed Ahmed Sherif, Data Science Group (DICE), Paderborn University, Paderborn, Germany and Caroline Pénicaud, Anne Saint-Eve and Lucia Brisset, INRAE, France
FOOD_MULTI_01_POS
Community Detection in a Plant-based Fermentation Knowledge Graph
Zoé Le Roux, Alessandra Merlotti, Francesco Durrazi and Daniel Remondini, Department of Applied Physics, University of Bologna, Bologna, Italy and Sandra Dérozier, Hélène Chiapello, Université Paris-Saclay, MaiAGE INRAE, Jouy-en-Josas, France
FOOD_MULTI_02_NP
Benchmarking Interpretability and Performance of Metabolic GNN’S and Black-Box ML Models on Yeast Phenotype Prediction
Yahya Farooqi, Douwe Molenaar and Bas Teusink, Department of Systems Biology, Vrije Universiteit Amsterdam, Amsterdam, The Netherlands and Enrico Giampieri and Daniel Remondini, Department of Physics and Astronomy, University of Bologna, Bologna, Italy
FOOD_MULTI_03
Automated Detection of Metabolic Switches and Key Regulators: Application to Lactococcus lactis Fermentation
Hashmat Bakshi*and Irene Otero-Muras, Computational Synthetic Biology Group, Institute for Integrative Systems Biology (I2SysBio), Spanish National Research Council (CSIC), and *Automatics and Industrial Informatics Research Institute (AI2), Universitat Politècnica de València (UPV), Valencia, Spain
FOOD_MULTI_04
Ecologically Mediated Relationships among Food Phenotypes
Pedro Duarte, Francesco Durazzi and Daniel Remondini, Department of Physics, University of Bologna, Bologna, Italy
FOOD_MULTI_08
PIDE-Based Uncertainty Quantification in Stochastic Gene Regulatory Networks
Francisca Pizarro Galleguillos, Satyajeet Bhonsale and Jan F.M. Van Impe, BioTeC+ Chemical & Biochemical Process Technology & Control, KU Leuven, Ghent, Belgium
FOOD_MULTI_14
A Systematic Assessment of generalized Lotka-Volterra Model Reliability for Microbial Interaction Inference
Saeed Salehi, Eva Balsa-Canto, Biosystems and Bioprocess Engineering Group, IIM-CSIC, Vigo, Spain and Satyajeet Sheetal Bhonsale and Jan F.M. Van Impe, BioTeC+, Chemical and Biochemical Process Technology and Control, KU Leuven, Gent, Belgium
FIND4S_01
Modeling of the Dynamics of Milk Fat Globule Size Distribution in Fat-Filled Goat Milk during Pasteurization and Storage
Lutfi Purwitasari, Mario Benediktus Sutanto, Ulil Afidah and Yoga Pratama*, Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro and *Food Research for Safety, Security, and Sustainability (FORC3S), Semarang, Indonesia
FIND4S_02
Dynamic Modeling of Blue Swimming Crab Value Chains: A Sustainable Engineering Framework for Indonesian Fisheries
Muhammad Yusuf, Sidney Akumu Odongo and Agus Suyanto, Department of Food Technology, Faculty of Science and Agricultural Technology, University Muhammadiyah Semarang Jl Kendungmundu, Tembalang District, Semarang City, Central Java-Indonesia
FIND4S_03_np
Hybrid alternative Protein-Base Food: Modelling a Healthier and more Digestible Foods
Rohadi, Mita Nurul Azkia, Ika Fitriana, Ajeng Wandan Sari Fajrin and Elok Waziroh, USM University of Semarang, Central Java, Indonesia
FIND4S_04
Optimum Processing Conditions of Cascara Kombucha: Maximum Antioxidant and Phenolic Content after Drying and Brewing
Muhammad Iqbal Fanani Gunawan, Afif Arwani, Alifa Rahma Faradiani, Arum Safriana Dewi, Dwitya Kurniati, Kharisma Indah Listyorini, Pradipta Bayuaji Pramono, Nabila F. Iskandar, Akmal Reyhan and Nada S. R. Duhita, Department of Food Technology , Tidar University, Magelang, Indonesia
FIND4S_05_NP
Development of a Hygienic Process for Traditional Mashed Cassava from Magelang (Getuk Magelang)
Suyitno, Cahyo Wibi Yogaswara, Ikhwan Taufik, Department of Mechanical Engineering, Faculty of Engineering and Muhammad Iqbal Fanani Gunawan, Alifa Rahma Faradiani, Nabila Faradina Iskandar and Arum Safriana Dewi, Department of Food Technology Faculty of Agriculture, Tidar University, Magelang City, Central Java, Indonesia
FIND4S_06_NP
Optimization of Galactomannan Extraction from Coconut Meat Residue Using a High-Shear Compartment-Based Mixer
Arief Rakhman Affandi, Vicha Fitriana, Iffah Muflihati, UPGRIS, Semarang, Central Java, Indonesia
FIND4S_07
Predictive Modelling of Black Soybean Ice Cream Enriched with Red Bean Juice and Dragon Fruit Peel Extract for Functional Frozen Dessert Development
Enny Purwati Nurlaili and Eka Mardiana, Faculty of Agricultural Technology. University of 17 Agustus 1945, Semarang, and Heru Prastawa and Zainal Fanani, Industrial Engineering Department, Diponegoro University Semarang, Indonesia
FIND4S_08
Multivariate Modeling of Milk Physicochemical Properties
Ahmad Ni’matullah Al-Baarri, Setya Budi M Abduh, Yoga Pratama and Sri Mulyani, Department of Agriculture Sciences Universitas Diponegoro, Indonesia
FIND4S_09_NP
Multivariate Prediction of Raw Milk Bacterial Load from MBRT and Physicochemical Quality Indicators across Seasons and Farms in the Tropics
Muhammad Khaidar, Fariz Nurmita Aziz, Rudy Hartanto, Sri Mulyani, Ahmad Ni'matullah Al-Baarri, Setya Budi Muhammad Abduh, Department of Agriculture Sciences Universitas Diponegoro, Indonesia
FIND4S_10
Modeling proximate Composition in Catfish-Enriched Tempeh as a Traditional Indonesian Fermented Food
Martina Widhi Hapsari, Lusiawati Dewi* and Novia Anggraeni, Department of Food Technology, Faculty of Science and Technology, Universitas Nasional Karangturi and * Food Research for Safety, Security, and Sustainability (FORC3S), Semarang, Indonesia