SCIFI-IT'2022 - FOODSIM'2022 Preliminary Programme

Session Timing

You can download the more detailed quick conference overview here in pdf format

Keynotes

SCIFI_IT_KEY_01
Towards Adaptive Extrusion-based 3D Printing of Complex Food Systems
Lu Zhang, AFSG: Wageningen University & Research, Laboratory of Food Process Engineering, Wageningen, The Netherlands

SCIFI_IT_KEY_02
Science Fiction versus Reality
Leon Rothkrantz, Czech Technical University, Prague, Czech Republic

SCIFI_IT_KEY_03
A Multi-Agent Model Approach to fill up the Gap between Emotion, Psychological and Brain Computing
Joël Colloc, Université of Le Havre, Le Havre,France

SCIFI_IT_KEY_04_FOODSIM
How Advances in Machine Learning Change the Way we grow Food
Arnaud Delaunay, Computer Vision Team, FarmWise, Paris, France

SCIFI_IT_KEY_05
The Rise of "Artificial Engineers" in the Manufacturing Industry
Alireza Yaghoubi, Chief Technology Officer, AirGo Design, Singapore

SCIFI_IT_KEY_06
How New Technologies increase Engineering Complexity and what to do about It...
Rob Vingerhoeds, ISAE-SUPAERO, Toulouse, France

SCIFI_IT_KEY_07
Building an Autonomous Racing Car
Yarne De Munck, Team Captain, Ugent Racing - Ghent University, Ghent, Belgium

SCIFI_IT_KEY_08
Letting Robots Imagine
Ali Anwar, IDLab, UAntwerp, Antwerp, Belgium

FOODSIM_KEY_01
Combining Experimental and Modelling Approaches for Spray Drying of High-Quality Powdered Food Ingredients
Maarten Schutyser, AFSG: Wageningen University & Research, Laboratory of Food Process Engineering, Wageningen, The Netherlands

FOODSIM_KEY_02
Towards the Development of Digital Twins for the Bio-Manufacturing Industry
Krist Gernaey, DTU Chemical Engineering/Bioscavenge ApS, Zealand, Denmark

FOODSIM_KEY_03
DESIGN FICTIONS: Speculation, innovation and “worlding” through architectural design
Rachel Ann Armstrong, KuLeuven, Leuven/Ghent, Belgium

Workshop

SCIFI_IT_WORK_01
Virtual Nuclear Simulator (ViNuS) in Education
Wim Eerdekens and Jeroen Ceyssens, EDM, Hasselt University, Campus Diepenbeek, Diepenbeek, Belgium

Session SCIFI-IT'2022

Visions of the Future

VEH_01
On building Users’ Initial Trust in Autonomous Vehicles
Izabella V. Lokshina, SUNY Oneonta, Oneonta, USA and Cees J. M. Lanting, DATSA Belgium Consulting, Leuven, Belgium

ANMT_02
Echo-Free Testing of Aviation Equipment in a Robotic Electromagnetic Compatibility Chamber
Sergey Gorshenin, Nickolay Gubanov and Anton Ivaschenko, Samara State Technical University, Samara, Russia

Sessions FOODSIM'2022

Special Session “FLEXIBI” Flexible Biorefineries

NN_15_BIOREF_02
Modelling and Optimisation of a small-scale exi-feed biorefinery in Aspen Plus
Viviane De Buck, Mihaela Sbarciog, Jef Cras, Monika Polanska and Jan Van Impe, KU Leuven, BioTeC+, Ghent, Belgium

NN_06_BIOREF_01
Modelling the Steam Refining Treatment of Food Waste
Mihaela Sbarciog, Viviane De Buck and Jan Van Impe, BioTeC+, Department of Chemical Engineering, KU Leuven, Gent, Belgium

NN_16_FOOD_BIOREF_04
Modelling of a Small Scale Biorefinery and Evaluation of its Sustainability in a Local Context
Aicha Ait Sair, Bernard Cathala and Kamal Kansou, INRAE, BIA, and Franck Michaud, Laboratoire Innovation Matériau Bois Habitat Apprentissage (LIMBHA), Nantes, France

FOOD_CHAIN_01
Designing The Future of Agri-Food Chains: Comparison of Prospective Results built 40 Years Ago and Today
Romy Lynn Chaib, Catherine Macombe, ITAP and Rallou Thomopoulos, IATE, Univ. Montpellier, INRAE, Institut Agro, Montpellier, France

Special Session Dairy - Climate Change (H2020-MSCA-ITN-PROTECT & co)

FOOD_ENV_01
Towards a novel quantitative Method for Determination of pH and dissolved CO2 Concentration in different Culture Media
Styliani Roufou, Sholeem Griffin, Ruben Gatt and Vasilis P. Valdramidis, Department of Food Sciences and Nutrition, Centre of Molecular Medicine and Biobanking and Department of Metamaterials Unit, University of Malta, Malta and Jefferson de Oliveira Mallia, Lydia Katsini, Monika Polańska and Jan F.M. Van Impe, Department of Chemical Engineering, BioTeC+, Chemical & BioProcess Technology & Control, KU Leuven, Gent, Belgium

NN_05_FOOD_CLIM_01
Data-driven modelling of the climatic Impact on the microbial Food Safety of raw Milk
Lydia Katsini, Carlos Andre Munoz Lopez, Satyajeet Bhonsale, Simen Akkermans, Monika Polanska and Jan Van Impe, KU Leuven, Department of Chemical Engineering,, BioTeC+ Chemical & Biochemical Process Technology & Control, Ghent, Belgium and Styliani Roufou, University of Malta, Department of Food Sciences and Nutrition, and Sholeeem Grin and Vasilis Valdramidis, University of Malta, Department of Food Sciences and Nutrition, Centre of Molecular Medicine and Biobanking, Malta

FOOD_SUS_03
Improving the Sustainability of the Milk Pasteurization Process using a Hygiene Design Model
Maria Ioanna Malliaroudaki, Nicholas J. Watson, Rebecca Ferrari and Rachel Louise Gomes, Food Water Waste Research Group, Faculty of Engineering, University of Nottingham, Nottingham, United Kingdom and Luanga F. Nchari, NIZO, Ede, The Netherlands

FOOD_PRED_01
Development and Validation of a Predictive Model for Bacillus licheniformis Growth in Plant-Based Milk Alternatives
Ourania Misiou and Konstantinos Koutsoumanis, Department of Food Science and Technology, Aristotle University of Thessaloniki, Thessaloniki, Greece and Mariem Ellouze, Nestlé Research Centre, Lausanne, Switzerland

FOOD_RISK_01
Human Health Risk Assessment of Aflatoxin M1 in Dairy Products – A Disability-Adjusted Life Years (DALY) Approach
Rhea Sanjiv Chhaya, Rajat Nag and Enda Cummins, UCD School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin, Ireland

FOOD_SAFE_04
Microbiological Quality Profile of Goat’s Raw Milk Cheese during Ripening as affected by its Intrinsic Properties
Ana Sofia Faria, Sara Coelho-Fernandes, Gisela Santos-Rodrigues, Ângela Fernandes, Lillian Barros, Vasco Cadavez and Ursula Gonzales-Barron, Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal

NN_07_FOOD_SAFE_08
Modelling the behavior of Salmonella Typhimurium and Listeria Monocytogenes in Skimmed and Whole Milk Powder during Storage at 20⁰C
Maria Tonti, Davy Verheyen and Jan F. Van Impe, KU Leuven, Department of Chemical Engineering, BioTeC+ & OPTEC & CPMF², Ghent, Belgium and Torstein Skåra, Nofima, Stavanger, Norway

Food – Beer, Coffee and Wine

FOOD_PROC_04
Optimisation of Coffee Aroma Extraction for the Manufacture of Instant Coffee
David Beverly and Peter J. Fryer, Estefania Lopez-Quiroga, and Serafim Bakalis School of Chemical Engineering, University of Birmingham, United Kingdom and Department of Food Science, University of Copenhagen, Denmark and Robert Farr, Jacobs Douwe Egberts R&D, Banbury, United Kingdom

FOOD_PRED_03
A Continuous Mechanistic Model Recovers fermentation Phases in Wine Production
Artai Rodrıguez-Moimenta, David Henriques and Eva Balsa-Canto, Biosystems and Bioprocess Engineering Group, IIM-CSIC, Vigo, and Romain Minebois and Amparo Querol, Department of Biotechnology, IATA-CSIC, Valencia, Spain

NN_09_FOOD_PROC_11
Multi-Objective dynamic Optimisation of Beer Fermentation under Uncertainty
Satyajeet Bhonsale, Wannes Mores and Jan Van Impe, BioTeC+ & OPTEC, Department of Chemical Engineering, KU Leuven, CPMF2, Flemish Cluster Predictive Microbiology in Foods, Ghent, Belgium

FOOD_MULTI_01
A novel Python Package for the dynamic Genome–Scale Modelling of Yeast Fermentation
D. Troitino-Jordedo, David Henriques and Eva Balsa-Canto, Biosystems and Bioprocess engineering group, IIM–CSIC, Vigo, and Applied Mathematics Department, University of Santiago de Compostela, Santiago de Compostela, Spain

Food Process Systems Engineering

FOOD_PROC_02
Sensitivity Analysis of a Heat and Mass Transfer Model applied to Contact Heating of Sliced Potatoes
Emmanuel Bernuau, Thibaut Viné, Denis Flick and Bertrand Broyart, AgroParisTech, UMR 1145 Joint Research Unit for Food Process Engineering, Massy, France

FOOD_PROC_03
A phenomenological Based Semi-Physical Model for Tray Drying of Carrot
Valentina Paredes Angel and Hernan Alvarez, Universidad Nacional de Colombia, and David Felipe Restrepo Velasquez and Julio Cesar Canas Ospina, TECNAS S.A., Medellın, Colombia

FOOD_PROC_07
Effect of Liquid Viscosity on the Temperature Evolution during Axial Rotation of Toroidal Cans: A Computational Force Analysis
Ferruh Erdogdu, Huseyin Topcam, Ozan Altin and Ozan Karatas, Department of Food Engineering, Ankara University, Ankara, Turkey, and Fabrizio Sarghini, Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy and Mustafa Tutar, Department of Energy Engineering, Ankara University, Ankara, Turkey

FOOD_SAFE_02
Optimizing the Design of Barrier Layers for promoting the Use of Recycled Materials for Food Contact
Natacha Daoud, Sandra Domenek and Olivier Vitrac, UMR 0782 SayFood, INRAE, AgroParisTech, Paris-Saclay University, Massy and Colette Breysse, IPC Clermont-Ferrand, Biopôle Clermont-Limagne, Saint-Beauzire, France

FOOD_INNOV_03
Modeling Convective Drying of Food Products:The Case Study of Yacon (Smallanthus Sonchifolius)
Bianca Cristine Marques and Carmen Cecilia Tadini, University of São Paulo, Escola Politécnica, Chemical Engineering Department and FoRC/NAPAN Food Research Center, São Paulo, SP, Brazil and Artemio Plana-Fattori, AgroParisTech, Dept. MMIP, Paris and Denis Flick Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Massy, France

FOOD_MULTI_03
Application of Novel Mesh Free Techniques for the Simulation of Mechanical Problems in Food
William J. Jenkinson, Denis Flick and Olivier Vitrac, Université Paris-Saclay, INRAE, AgroParisTech, UMR 0782 SayFood, Massy, France and Brian Guthrie, Cargill Global Core Res.

NN_02_FOOD_PRED_07
Temperature Evolution inside Liquids during Reciprocal Agitated Processing: Influence of Food Matrix Rheology on Thermal Inactivation
Davy Verheyen and Jan F. Van Impe, KU Leuven, Department of Chemical Engineering, BioTeC+, Ghent, Belgium, and Ferruh Erdogdu and Ozan Altin, Department of Food Engineering, Ankara University, Golbası Kampusu, Golbası-Ankara, Turkey, and Fabrizio Sarghini, University of Naples Federico II, Department of Agricultural Sciences, Naples, Italy and Dagbjørn Skipnes and Torstein Skåra, Nofima, Stavanger, Norway

FOOD_PROC_01
Simulation of Coffee Roasting Time-Temperature Profiles
Mark Al-Shemmeri, Estefania Lopez Quiroga and Peter Fryer, School of Chemical Engineering, University of Birmingham, Birmingham, and Jacobs Douwe Egberts R&D, Banbury, United Kingdom

Food Processing – Innovative Technology

FOOD_INNOV_07
Effect of Archimedes Screw on Process Efficiency of Continuous Flow Microwave Process
Ozan Karatas and Ferruh Erdogdu, Department of Food Engineering, Ankara University, Ankara, Turkey.

FOOD_INNOV_01
How Agrivoltaics can be used as a Crop Protection System
Brecht Willockx, Anastasios Kladas, Cas Lavaert, Bert Uytterhaegen and Jan Cappelle, Departement Elektrotechniek (ELECTA) KU Leuven, Ghent, Belgium

FOOD_INNOV_05
Non-Linear Modelling of cold Plasma Reactive Species in a Model Fruit Juice and predicting their Dynamic Behaviour during Shelf Life
Sonal Chaple, Jesus Frias, and Paula Bourke, Plasma Research Group, School of Biosystems and Food Engineering, Institute of Food and Health, University College Dublin, and Environmental Sustainability and Health Institute, Technological University Dublin, Ireland.

FOOD_INNOV_09
Plasma functionalized Water: Unravelling Mechanistic Knowledge for Potential Food, Health and Agriculture Applications
Vasilis P. Valdramidis, Department of Food Sciences and Nutrition, University of Malta and Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece and Ruben Gatt, Centre of Molecular Medicine and Biobanking, and Metamaterials Unit, University of Malta, Malta

FOOD_PROC_09
Low Temperature Plasmas for Biofilm Inactivation: Unravelling the Mode of Action
Breno A. B. Salgado, Stefania Fabbri, Aaron Dickenson, Mohammad I. Hasan and James L. Walsh, Centre for Plasma Microbiology, Department of Electrical Engineering and Electronics, University of Liverpool, Liverpool, United Kingdom

NN_08_FOOD_INNOV_11
Understanding the Radio Frequency Inactivation of Listeria Monocytogenes and Salmonella Typhimurium in Liquid Nutrient Broth
Maria Tonti, Davy Verheyen, Cindy Smet, Dmytro Kozak, Patricia Cuba and Jan F. Van Impe, KU Leuven, Department of Chemical Engineering, BioTeC+ & OPTEC & CPMF², Ghent, Belgium and Torstein Skåra, Nofima, Stavanger, Norway

Food Innovative Monitoring

FOOD_SAFE_01
Coding and tracking Contaminants of Food Contact Materials by Wavelet Analysis
Julien Kermorvant, Phuong-Mai Nguyen and Cédric Lyathaud, Laboratoire National de métrologie et d’Essai, Trappes and Sandra Domenek and Olivier Vitrac, UMR 0782 SayFood, INRAE, AgroParisTech, Université Paris-Saclay, Massy, France

FOOD_SAFE_06
Botanical and Geographical Assessment of Greek Thyme Honey by Visible/NIR Spectroscopy and Pattern Recognition
Carolina S. Silva and Owen Falzon, Centre for Biomedical Cybernetics and Vasilis Valdramidis, Department of Food Sciences and Nutrition, University of Malta, Msida, Malta and Department of Chemistry, University of Athens, Athens, Greece

NN_11_FOOD-SAFE_09
Molecular Characterization of Shiga Toxin Producing E.COLI (STEC) Virulence Genes from Various Foods
Anthimia Batrinou, Irene Strati, Spiridon Konteles and Dimitra Houhoula, Department of Food Science and Technology, University of West Attica, Egaleo, and Andreas Tsantes, Microbiology Department, Agios Savvas Oncology Hospital, Athens, and Panagiotis Halvatsiotis, 2nd Propaedeutic Department of Internal Medicine, "ATTIKON" University Hospital, National and Kapodistrian University of Athens, Chaidari, Greece and Efstathia Tsakali and Jan Van Impe, BioTec+, Department of Chemical Engineering, KU Leuven, Ghent, Belgium

NN_13_FOOD_SAFE_11
Fast, Simple and Low Cost Detection of Foodborne Pathogens using In-House DNA Extraction and Molecular Detection with Colorimetric Loop mediated Isothermal Amplification
Spyridon Andreas Papatheodorou, Sotirios Magoulas, Efstathia Tsakali and Dimitra Houhoula, Department of Food Science and Technology, University of West Attica, Egaleo, and and Panagiotis Halvatsiotis, 2nd Propaedeutic Department of Internal Medicine, "ATTIKON" University Hospital, National and Kapodistrian University of Athens, Chaidari, Greece

FOOD_INNOV_13
Free Modelling Tools to assess the Effect of Ultrasound (US) and Ultraviolet (UV) Light with different Application for Food Industry
Arturo B. Soro, Márcia Oliveira, Paul Whyte, Declan J. Bolton and Brijesh K. Tiwari, Teagasc Food Research Centre, Ashtown and School of Veterinary Medicine, Belfield, Dublin, Ireland

Food – Human Health & Risk Assessment

NN_01_FOOD_SAFE_12
Influence of Food Composition on the Survival of Invading Pathogens during Simulated Digestion
Theodora Akritidou, Simen Akkermans, Cindy Smet, Valérie Delens and Jan F.M. Van Impe, KU Leuven, Department of Chemical Engineering, BioTeC+, Ghent, Belgium

NN_14_FOOD_PRED_05
Inhibitory Phenomena to Cronobacter sakazakii in Co-Culture with Bifidobacterium animalis subsp. lactis BB-12 in Synthetic Medium at Different Inoculation Level
Spiridon J. Konteles, Anthimia Batrinou, Arhontoula Chatzilazarou, D. Houhoula and Irene Strati, Department of Food Science and Technology, University of West Attica, Egaleo, Greece and Jan Van Impe and Efstathia Tsakali, BioTec+, Department of Chemical Engineering, KU Leuven, Ghent, Belgium

FOOD_CHAIN_03
An Intercontinental Machine Learning Analysis of Factors explaining Consumer Awareness about Food Risk
Alberto Tonda and Nisrine Mouhrim, MIA-Paris, INRAE, AgroParisTech, University of Paris-Saclay, France and Christian Reynolds, Centre for Food Policy, City, University of London, United Kingdom and Rallou Thomopoulos, IATE, University of Montpellier, INRAE, Institut Agro, Montpellier, France

NN_03_FOOD_MULTI_05
Individual-Based Modeling of Gut Microbiota: A Location Sensing Hypothesis
Ihab Hashem, Anyi Zhang and Jan F. Van Impe, KU Leuven, Department of Chemical Engineering, BioTeC+ & OPTEC & CPMF, Ghent, Belgium.

FOOD_SUS_01
Human Health Risk Assessment (HHRA) of Micro and Nano-Plastics (MNPLs) through the Food Web
Yuan Zhihao, Rajat Nag, Rhea Sanjiv Chhaya and Enda Cummins, University College Dublin School of Biosystems and Food Engineering, Belfield, Dublin, Ireland

NN_10_FOOD_PRED_08
Simulation of Bile Acids Absorption in the Human Small Intestine during In Vitro Digestion via a Dialysis Membrane Process
Sotiria Gaspari, Theodora Akritidou, Simen Akkermans, Jewel Ann Joseph, Cindy Smet and Jan F.M. Van Impe, KU Leuven, Department of Chemical Engineering, BioTeC+, Ghent, Belgium

NN_12_FOOD_SAFE_10 (SHORT PAPER)
Comparison of Antimicrobial and Antioxidant Activity of Natural extracts of the Greek Flora
Aliki Tsakni, Archontoula Chatzilazarou, Efstathia Tsakali and Dimitra Houhoula, Department of Food Science and Technology, University of West Attica, Egaleo, and Panagiotis Halvatsiotis, 2nd Propaedeutic Department of Internal Medicine, "ATTIKON" University Hospital, National and Kapodistrian University of Athens, Chaidari, Greece

NN_04_FOOD_PRED_06
Studying the Effect of media Composition and PH on Growth of Pichia Pastoris and Production of Recombinant Thaumatin II
Jewel Ann Joseph, Simen Akkermans and Jan F.M. Van Impe, BioTeC+, Department of Chemical Engineering, KU Leuven, Ghent, Belgium