Final

Endorsed by

Final

Programme

WEDNESDAY, 21 May Opening & Welcome	(EUROPE room)
17:30
18:00-19:00	Veerle Lammens, DG Research & Innovation: “Perspectives of the knowledge based bioeconomy” Petros Taoukis, NTUA: “Challenges for sustainable innovation in Food Science and Engineering”
19:30	Welcome Cocktail

THURSDAY, 22 May
SESSION 1: Re-thinking education: enhancing Food Science & Technology competences for Bioeconomy 2020 Chair: Paola Pittia and Paulo Sobral
	(EUROPE room)
8:30	Case study on one bioeconomy sector: Ensuring a competitive workforce for the plant sector – for industry, academia and farmers Silvia Travella
9:00	Skills & competences for the FS&T of the future Katherine Flynn
9:20	Qualifications of Food Science and Technology/Engineering professionals at the entrance in the job market Vasso Oreopoulou
9:40	The integration of work-integrated Learning (WIL) modalities as teaching tools towards complex practice of Food Technology Jessy Van Wyk
9:55	Competences and career development via using dual study programs apprenticeship-integrated study course “Brew and Beverage Technology” as an example for industry oriented academic education Winfried Russ
10:10	Developing and delivering food systems training programs for 21st century audiences Patricia Curtis
10:25	Developing higher education, research and industrial partnerships to best meet the optimisation and innovation needs of the food manufacturing sector Mark Swainson
10:40	Coffee Break & Poster Session
11:20	The end of a classroom lecture - Time to celebrate? Paul Singh (University of California, invited lecture)
11:50	Enhancing food engineering education with interactive web-based simulations Alexandros Koulouris
12:05	IDECOTROPHELIA, the European network for academic excellence in food eco-innovation Elodie Barré
12:20	Virtual experiments for Food Science-Technology-Engineering Education Ferruh Erdogdu
12:35	Training and educational needs of the teaching and learning practitioner in Food Studies Jesus Frias (Dublin Institute of Technology, invited lecture)
13:00-14:30	Lunch & Poster Session

SESSION 2-I: Knowledge and Innovation in research towards a bioeconomy perspective Chair: Elisabeth Dumoulin
	(EUROPE room)
14:30	The impact of food science and technology innovations on bioeconomy developments and perspectives-Invited lecture Dietrich Knorr (EFFoST, invited lecture)
15:10	Spent coffee grounds as a source of bioactive compounds Maria Paz De Peña
15:25	Bioavailability studies of carotenoids. The case of crocetin esters. Anastasia Kyriakoudi
15:40	Effect of seaweed extracts on oxidative stability of flavored olive oil during storage Rui Ganhão
15:55	Off-flavor masking of secondary lipid oxidation products by pea dextrin Sandra Böttcher
16:10-16:40	Coffee Break & Poster Session
17:00	Fruit and vegetable processing by-/co-products: Can they be used as functional feed ingredients in animal nutrition to produce novel value-added products? Eleni Kasapidou
17:15	By-products of food industry: Chemical composition and antioxidant activity in vitro and in vivo systems of Chia seed and oil (Salvia Hispanica L). Rafaela S Marineli
17:30	Potential of microalgae biomass derived from swine wastewater for ethanol production Estela Nunes
17:45	Utilisation of sugar beet bagasse for biosynthesis of yeast SCP Piotr Patelski
18:00	Greek Kean acorns and acorns wastes; a rich source of phenolic antioxidants and macroelements as a prospect for development Maria Papegeorgiou
18:15	Young scientists awards
18:30	EQAS award
20:30	Conference Dinner

SESSION 2-II: Knowledge and Innovation in research towards a bioeconomy perspective Chair: Gustavo V. Barbosa-Canovas
	(COSMOS room)
15:10	The promising use of non thermal green technologies and their effect on the quality of foods Angeliki Birmpa
15:25	An integrated approach in modeling osmotic treatments based on universal process/product related parameters Harris N. Lazarides
15:40	Decontamination of egg shells using cold plasma Julia Jacob
15:55	*Non-thermal inactivation of Salmonella enterica* and Bacillus endospores on the surface of whole black pepper by indirect plasma treatment** Christian Hertwig
16:10-16:40	Coffee Break & Poster Session
17:00	Dehydration: coupling centrifuge drainage with microwave drying operation Alain Sommier
17:15	Effect of process conditions on release kinetics of salt and sugar during immersion in simulated gastric fluid and saliva Magda Krokida
17:30	Characterization of nano spray dried oil in water model and natural emulsions S. Donsouzi
17:45	Enhancement of antioxidant properties of oat porridge by microwave treatment Joanna Harasym
18:00	A Novel knowledge-based framework for predictive food design Mohannad Jreissat

SESSION 2-III: Knowledge and Innovation in research towards a bioeconomy perspective Chair: Paul Singh
	(OLYMPIA room)
15:10	Quantifying the effect of viscosity on food digestibility using in-vitro digestion Serafim Bakalis
15:25	Development and characterization of milk-oil-monoglyceride gels Fabio Valoppi
15:40	Intensified protein structuring – production of fibrous meat analogs using a couette cell George Krintiras
15:55	Food quality control using peptide based gas sensor arrays Dario Compagnone
16:10-16:40	Coffee Break & Poster Session
17:00	Gelatin-based nanocomposite films: a study on dispersion methods and concentration of montmorillonite Christian H. C. Flaker
17:15	Modeling the microbial spoilage and quality decay of rocket, iceberg, and romaine lettuce as a function of temperature and packaging atmosphere Panagiotis N. Skandamis
17:30	Monitoring the food cold chain in Europe: Development of a database tool and field test validation Eleni Gogou
17:45	An investigation using repertory grid and eye tracking methodologies of package features influencing consumer attention to nutrition information Ana Frias
18:00	Traditional food network to improve the transfer of knowledge for innovation (TRAFOON) Susanne Braun

FRIDAY, 23 May
SESSION 3: Food Industry for a sustainable planet food supply Chair: Rui Costa and Vasso Papadimitriou
	(EUROPE room)
8:30	Integrated and sustainable industrial development Karl Schebesta (UNIDO, invited lecture)
9:00	Food use for social innovation by optimizing waste prevention strategies Dora Paschali
9:20	Innovation in food SME's: new trends and consumer behavior Daniele Rossi (ETP Food for Life)
9:35	Global harmonization of food safety regulations Magda Krokida
9:50	Life cycle analysis of beta-carotene extraction techniques Sofia Papadaki
10:05	Characterization of biological value and safety properties of fish oil from low value fish catch and fish processing by-products Irina Koscelkovskiene
10:20-10:50	Coffee Break & Poster Session
10:50	Novel integrated processes can turn industrial food waste into valuable food by-products and/or ingredients: The cases of olive mill and pomegranate wastes Athanasia Goula
11:05	Starch-PVA composite films: towards a new generation of biodegradable packaging material Amalia I. Cano
11:20	Round Table
11:20-12:40	Moderator: Pedro Queiroz (FIPA) Herbert AICHINGER (Adviser, Directorate A - Green Economy, Directorate General Environment, European Commission) Daniele Rossi (ETP Food for Life) Christos Apostolopoulous (FrieslandCampina Hellas A.E.B.E.) Marco Dalla Rosa (UNIBO) Marcus Volkert (GNT) Giannis Barous (ELAIS-UNILEVER)
12:40	Conclusions
13:00	*End of the Conference*

Posters will be presented in 2 designated Poster Sessions:

Poster Session A will include abstracts accepted as poster presentations for Session 2: Knowledge and Innovation in research towards a bioeconomy perspective.

Poster Session B will include abstracts accepted as poster presentations for Session 1: Re-thinking education: enhancing Food Science & Technology competences for Bioeconomy 2020 and Session 3: Food Industry for a sustainable planet food supply.

Poster Sessions Schedule