FIRST EVENT: Workshops on “Knowledge Management for Food Innovation”. 25-26 October
SECOND EVENT: Scientific Congress on Food Innovation. 27-29 October
In both cases an unique main session will be held on Monday morning (25 October) and Wednesday morning (27 October). The rest of days, parallel sessions will be held.
Invited Lectures
Gustavo V. Barbosa Cánovas, Washington State University, USA
Non thermal processing of foods
Geoffrey Campbell-Platt, University of Reading, UK
Food Control, and why it matters
Amparo Chiralt Boix, Polytechnical University of Valencia, Valencia, Spain
Improvements in fruit preservation by using edible films/coatings containing lipids.
Alexandre Feigenbaum, EFSA, Italy
Scope of ESCO working group of EFSA on risk assessment of substances used to manufacture non-plastic food contact materials.
Paul Finglas, Institute of Food Research, Norwich, UK
New insights into folate metabolism
Marta Hugas, EFSA, Italy
Assessment of Food safety from a regulatory perspective in the context of innovation
Pedro Fito Maupoey, Institute of Food Engineering for Development (UPV), Valencia, Spain
Food Engineering Innovation: Tools & Opportunities
Gustavo F. Gutierrez, National Polytechnic Institute, México
Macro, Micro and Nanostructures in Food Processing and Innovation
Thomas Haertlé, INRA, Nantes, France
Hypoallergenic lactic acid bacteria for reduced allergenicity in fermented foods
Dietrich Knorr, Technical Berlin University. Germany
Engineering tailor made foods
Javier Martí Sendra, Centre of Nanofotonics Technology (UPV), Valencia, Spain
Nanophotonics sensors in food: Innovative approaches
Antonio Mulet Pons, Polytechnical University of Valencia, Valencia, Spain
Food Process Innovation through new technologies: Use of Ultrasound
Brian McKenna, University College Dublin, Ireland
New developments in food science & technology in Europe -Where will we be by 2025?
Keshavan Niranjan, University of Reading, UK
Formation and Stability of milk foams formed by steam injection
Pingfan Rao, Institute of Biotechnology, Fuzhou University, Fujian, China
Natural Nanostructures in Functional Foods: Formation and Functions
Sam Saguy, Hebrew University of Jerusalem, Israel
Academia and food industry paradigm shift required for meeting innovation challenges
John Shi, Guelph Food Research Center, Agriculture and Agri-Food, Canada, Guelph, Canada
Nano (Micro)-emulsion Technology on Development of Functional Beverage
R.Paul Singh, Univertity of California, Davis, California, USA
Understanding Human Gastric Digestion in Quest for Innovative Foods for Healthy Benefits
Walter Spiess, Universitat Karlsruhe, Germany
The four thrust model to fight food insecurity in sub-Saharan-Africa, IUFOST’s new approach to strengthen food security
Fidel Toldrá Vilardell, Institute of Agrochemistry and food Technology (CSIC), Burjassot, Valencia, Spain
Innovations for healthier processed meats
Gilles Trystram, ENSIA, France
Modelling and food and food processes
Rickey Yada, University of Guelph, Canada
The Advanced Foods and Materials Network: A Canadian Portal to Excellence in Innovative Food Science and Technology