Programme Print E-mail

The 4th International ISEKI_Food Conference will be focused on Responsible Research and Innovation in the Food Value Chain.

After several pre-conference events, the programme will comprise 3 main sessions (Education, Research, Industry), where their interaction as well as their impact on the society will be discussed.

Awards will be given to selected contributions.

Guidelines for Poster and Oral presentations can be downloaded HERE

A printable version of the programme can be downloaded HERE


TUESDAY, 5th July 2016

Training Workshop on Food Waste Recovery

Presentation of the "FooD-STA centre Austria"
free of charge

PhD Workshop Water and Food Dialogue

 Training Workshop on Entrepreuneurship
free of charge

IFA Board meeting
on invitation only


WEDNESDAY, 6th July 2016 - MORNING

ISEKI-Food PhD Workshop

IFA-National Representatives meeting

GHI meeting




Chairs: Paola Pittia (UNITE, IT), Gerhard Schleining (BOKU, AT) & Cristina L. Silva (UCP, PT)

  presenter title
13:30 Gerhard Schleining, Paola Pittia, Cristina L. Silva
13:40 Representatives of BOKU, VÖLB, IUFoST, EFFoST, ICC Welcome notes 
14:15 Peter Baur (European Commission, DG Education and Culture) Innovation in and through higher education


Education in FS&T for industry and the wider community towards 2030

Chairs: Paola Pittia (UNITE, IT) & Alfred Mar (ICC-AUSTRIA, AT)

Education and training are playing a main role in providing the desired skills and the knowledge relevant for the job market and the professional career of the food scientist and technologists/engineers. The food chain is challenged by ever-growing societal needs due to significant changes occurring at several levels (economy, society, technology, environment). Innovation and sustainability along with quality and safety are key driving forces of modern food production chain and a properly skilled and trained workforce and professionals are required to face the societal issues and consumers expectations. New training and educational tools and methodologies and approaches are required to comply with the food chain and job markets needs in terms of skills and knowledge in a lifelong learning perspective. In this framework, a constructive, coherent and transparent engagement with all stakeholders is required to develop permanent interfaces that could improve the quality of education in food science and technology and, in turn, contribute to the innovation of the food value chain and the sustainability of our society and with clear and visible benefits to consumers.
Contributions from International Organisations of the Food Science and Technology sector (e.g. IUFoST, EFFoST, FAO), as well as of representatives of other stakeholders involved in education and training will be given. It will be complemented by a joint discussion about the current state and the future of the higher education in Food Studies, and strategies to innovate and improve its impact to the society.
Abstracts on best practices, case studies, new methodological approaches dealing with innovation in food studies, as well as on the implementation of Responsible Research Innovation concepts in higher education and training in the food sector, will be evaluated for presentations (oral and posters).
Awards will be given by the ISEKI-Food Association to selected contributions, related to the innovation of food studies (see specific page for instructions and more information).

  presenter title
14:40 Paola Pittia (ISEKI, UNITE)
14:50 Barbara Hinterstoisser (AT) BOKU´s activities with regard to responisble teaching
15:05 Franco Burgio (EACEA) The International Dimension of Higher Education within the Erasmus + Programme
15:25 Geoffrey Campbell-Platt (IUFoST) IUFoST and the Global Food Safety Curricula Initiative
15:45 Jeroen Knol (EFFoST)
Food for all in a changing world. The European view
16:05 coffee break
16:35 Beate Kettlitz (FoodDrinkEurope)
Education in FS&T for industry and the wider community towards 2030" - the view of FoodDrinkEurope
16:55 Jorge Fonseca (FAO)
A call for a new agenda on research and education
17:15 Josipa Arapović (IAAS)
Youth leaders hold the key to our future, the story of IAAS
17:35 Gerhard Schleining (ISEKI, BOKU)
Challenges and developments in study programmes and continuing education in the food sector
  Poster Presentations 
17:55 Paulo Sobral (BR)
Are we doing our homework? An analysis of Food Engineering Education in Brazil
18:05 Saverio Mannino (IT)
Strengthening National Food Control Systems in the world: role of training
18:15 Leslie Bourquin (FR)
Food safety implementation in the perspective of network learning
18:25 Alfred Mar, Paola Pittia roundtable
19:10 Paola Pittia closing and poster awards


THURSDAY, 7th July 2016 - MORNING

Responsible Research and Innovation in Food Sciences and Technology

Chairs: Henry Jäger (BOKU, AT) & Petros Taoukis (NTUA, GR)

Research in Food sciences and technology/engineering is a key element leading the innovation of food processing and the enhancement of food quality and safety. However, the evaluation of the potential impact of research results to the advancement of basic and applied knowledge, as well as to the improvement of the consumers health and wellbeing, and of the sustainability of the food chain and the society at large, has to be considered.
This session will comprise presentations of research studies from different perspectives aimed at contributing to a “responsible” and sustainable food value chain. Key note lectures, oral presentations and posters will be organised in several sub-sessions, focused on specific topics like innovative food processing, foodproduct design, food safety, food microbiology, modern food analysis approaches for valorization of by-products, storage and distribution, food packaging.

08:30-09:00 Hugo de Vries (FR)
The complexity of a sustainable food system in a bioeconomy perspective
parallel sessions
09:00-13:30 2.1
Process Innovation
Food Processing & Preservation
Food By-Products 
Food Quality and Safety



Chairs: Henry Jäger (BOKU, AT) & Petros Taoukis (NTUA, GR)

  presenter title
09:15 Henry Jäger (AT)
Scalable and flexible technologies for targeted food processing
09:35 Francisco Barba (DK) Pressure-time-temperature impact on antioxidant bioactive compounds in seedlings from brussels sprouts
09:55 Stella Plazotta (IT)
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities
10:15 Herditya Oktania Harsono (NL)
A microfluidic tool to investigate coalescence of protein-stabilized emulsions
10:35 coffee break
11:00 Dılhun Keriman Arserim Uçar (TR)
Feasibility study of gelatin edible coatings containing bacterial cellulose Pickering emulsions on strawberry quality
11:20 Dilara Konuk (TR)
Preharvest and postharvest alginate treatments enriched with vanillin to enhance postharvest quality, safety and physicochemical properties of red table grapes
11:40 Pedro E. D. Augusto (BR)
Impact of the ultrasonic processing on the peach juice microstructure
12:00 Urszula Tylewicz (IT)
Effect of PEF pre-treatment coupled with osmotic dehydration on physico-chemical
12:20 Afam I O Jideani (SA)
Microstructure, functional and thermal properties of unripe banana flour as affected by organic acid pretreatment
12:40 Stephen Webb (DE)
IPR and exploitation in collaborative projects – lessons learnt and best practice in the food industry
Poster presentations
13:00 Monica Anese (IT) Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentration levels
13:10 Viktorija Eisinaite (LT) Double Emulsions W/O/W with Encapsulated Beetroot Juice as Effective Colour Enhancers in Meat Systems
13:20  Begoña De Ancos (ES)
Influence of food matrix and high-pressure processing on onion flavonoids and antioxidant activity during gastrointestinal digestion
13:30 LUNCH



Chairs: Vasso Oreoupoulou (NTUA, GR) & Marco Dalla Rosa (University of Bologna, IT)

  presenter title
09:15 Oliver Schlüter (DE)
Cold plasma for the decontamination of dry food surfaces - comparison of different plasma sources
09:35 Günseli Bobuş Alkaya (TR)
Evaluation of Salmonella enteritidis decontamination on shell egg by far infrared treatment
09:55 Theresia Schwabl (AT)
Production of a reduced calorie beverage based on apple juice
10:15 Pia Meinlschmidt (AT)
Food allergy - promising mitigation methods are on the way!
10:35 coffee break
11:00 Rosires Deliza (BR)
The effect of storage time and microorganism on sensory characteristics of non-fermented probiotic milk
11:20 Carlos Álvarez (IE)
Novel desalting method for protein recovery from fat rendering waste water. Functional properties of recovered proteins
11:40 Daniela Smogrovicova (SK)
Shelf life of beer in PET Bottles
12:00 Oluwakemi B Odueke (UK)
Impact of gamma irradiation on the shelf-life of dairy-like product
12:20 Olubunmi Adewale Akinola (NG)
Design and construction of a microcontroller based automatic storage chamber for orange fruit (citrus sinensis)
12:40 Ozan Altin (TR)
Radio-frequency thawing/tempering of frozen food products: effect of product movement in the electric field distribution and temperature change
 Poster presentations
13:00  Harald Rohm (DE)
Influence of drying method on polyphenol content and antioxidative capacity of black currant pomace
13:10  Daniel Heine (DE) Analysis and optimization of texture and microbial safety of Spirulina enriched jellies
13:20  Sara Bußler (DE) Improving microbial safety of edible insects and insect-based products by nonthermal atmospheric pressure plasma treatment
13:30  LUNCH 



Chairs: Charis Galanakis (Galanakis Laboratories, GR) & Peter Mitchell (University of Ulster, UK)

  presenter title
09:15 Nathalie Bernaert (BE)
Using a novel spiral-filter press technology to biorefine horticultural by-products: process optimization and evaluation oft he process impact. The case of tomato
09:35 Osman Gul (TR)
Effects of concentration and high pressure homogenization on hazelnut milk from cold press hazelnut oil cake
09:55 Delphine Pradal (FR)
Kinetics of ultrasound-assisted extraction of antioxidant polyphenols from chicory by-product: extraction and energy consumption optimisation
10:15 A.L. Chathudina Janitha Liyanage (LK)
Valorization of Waste Tender Coconut Water by Optimizing Growth Conditions for Nata-De-Coco Producing Culture System Isolated from Pineapple Peel Residue and Vinegar Starter Culture
10:35 coffee break
11:00 Sebastian Schalow (DE)
Orange pulp and peel fibres: minimally processed by-products for water binding and gelling in foods
 11:20 Gaëlle Petit (FR)
 Assessing a french pork value chain with three-dimensional modeling
11:40 Christina Zübert (DE)
EU legislation and policies impacting food donations
12:00 Özge Tirpanalan (TR)
Wheat bran biorefinery – an insight into the process chain
12:20 Roger Ibbett (UK)
Motivations and barriers in the valorisation of food process co-streams
12:40 Monika Brueckner-Guehmann (DE)
Oat protein as an alternative protein source for semi-solid foods
Poster presentations
13:00  Tomas Lafarga (IE)
Enzymatic hydrolysates of bovine blood globulins: potential for use as a functional food ingredient and determination of hypotensive effects in spontaneously hypertensive rats
13:10  Vera Lavelli (IT) Recovery of grape skins from winemaking to design added-value applications in the fruit-processing industry
13:20  Friederike Gutöhrlein (DE) Pectin extraction as a new approach in by-product utilisation of pea hulls
13:30  LUNCH 



Chairs: Florence Dubois (AgroParisTech, FR) & Dimitris Tsaltas (Cyprus University of Technology, CY)

  presenter title
09:15 Zbigniew Kobus (PL)
 The effect of ultrasonic treatment on extraction of polyphenolic compounds from apple pomace
09:35 Leticia Mora (ES)
Effect of cooking and in vitro digestion process in the natural antioxidant capacity of dry-cured ham by-products
09:55 Elettra Marone (IT)
Aroma fingerprinting in green and roasted beans and ground coffee by PTR-TOF-MS
10:15 Christine Höfer (DE)
Maturation of spirits in wooden casks: influence of surface to volume ratio on the spirits colour development
10:35  coffee break
11:00 Leili Alinasabhematabadi (NO)
Protein oxidation during chilled and frozen storage of atlantic mackerel (scomber scombrus)
11:20 Margarida C. Vieira (PT)
Carob “chocolate” bar development and optimization
11:40 Marija Zunabovic (AT)
Prevention of recontamination by hygienic- and process design strategies in meat processing („Reko“)
12:00 Jessy Van Wyk (SA)
Antoxidant activity of maillard reaction products (MRPs) against the oxidative destabilization of sunflower oil-in-water emulsions
12:20 Luís M Cunha (PT)
Food safety practices in a portuguese university catering service: application of the theory of planned behaviour
12:40 Sobhy Ahmad Elsohaimy (EG)
Physicochemical and functional properties of quinoa protein isolate
Poster presentations
13:00 Dan Donoghue (US)
Lactobacillus spp. cultures, with or without a chitosan coating, reduce the foodborne pathogen, Campylobacter, on chicken wings
13:10  Florence Dubois- Brissonnet  (FR)
Membrane adaptative response of Staphylococcus aureus in biofilm state
13:20  Paola Conte (IT)
Bee pollen as a nutritious ingredient in gluten-free bread: a physico-chemical, technological and nutritional approach
13:30  LUNCH


THURSDAY, 7th July 2016 -   AFTERNOON

parallel sessions
14:30-18:00 2.5
Nutritionists meet Technologists
Novel Food Functionalities (Bioactives)
Virtualization as Design Tool for Products and Processes
17:50-19:20 Meeting of IFA-SIGS (Special Interest Groups)   



Chairs: Jan de Vries (De Vries Nutrition Solutions, NL) & Martin Hablesreiter (honey and bunny productions, AT)

Nowadays more and more pressure is put on the nutritional value of foods, even if a food is consumed for pleasure and pure satisfaction. Therefore, a high level mutual understanding between technologists and nutritionists is key for understanding the consequences of both the technological requirements for the nutritional composition of foods, and the nutritional requirements for the technologies used to design foods. A main focus will be given to grains and cereals as part of the diet of consumers allover the world.
The session is designed and open to contributions to create discussion between technologists and nutritionist on what is needed to improve mutual understanding and to improve cooperation between these fields of knowledge.

Eating serves both physiological needs and meanings and emotions! Food choice complies with cultural standards confirming our identities and views of our existence. This "meet" is created to INTERACTIVELY improve mutual understanding of what is needed to create foods that consumers choose to eat and have acceptable nutritional profiles. In our meeting we seek for INTERACTIVE exchange of knowledge views and emotions that we all have being both a scientist and a daily consumer. Let's discuss the facts and the believes behind about food and nutrition.

  presenter title
14:30 Jan de Vries  (NL)
14:40 Johan Plijter (NL) The effect of processing the grain kernels on the application properties and nutritional aspects of wheat products
15:10 Karl-Heinz Wagner (AT)
Dietary fiber as essential aid for proper function of our gut
15:30 Alfred Mar (AT)
Challenge in whole meal production on high levels of food safety and quality
15:50 Martin Hablesreiter (AT)
food | value | design
16:40 Jan de Vries (NL)
Health and nutrition claims on foods: legal requirements and nutritional desires
17:00 Geertrui Vlaemynck (NL)
The application of various hydrocolloids to thicken fluids for people with swallowing problems: viscosity measurements and sensorial acceptance
17:20 Paulo Roberto de Araujo Berni (BR)
Nutritional value, dietetic fibers and antioxidant activity of eleven unconventional tropical fruits from Brazil
17:40    general discussion
18:00   end of session


# Session 2.6: NOVEL FOOD FUNCTIONALITIES (Bioactives)

Chairs: Manuela Pintado (UCP, PT)& Stephan Drusch (TU Berlin, DE)

  presenter title
14:30 Stephan Drusch (DE)
Interfacial engineering to improve the functional performance of protein-stabilized encapsulation systems
14:50 Natasa Poklar Ulrih (SL)
Impact of selected phenolics on structural properties of model lipid membrane
15:10 Elif Akbas (TR)
Effect of surfactant type on antimicrobial activity of capsaicin loaded nanoemulsions
15:30 João Francisco (PT)
Bioaccessibility of antioxidants, essential elements and fatty acids from an edible seaweed, fucus spiralis
15:50 Antonio J. Meléndez-Martínez (ES)
COST Action EUROCAROTEN: European network to advance carotenoid research and applications in agro-food and health
16:10 coffee break
16:40 André Horta (PT)
Seaweed bread: A functional bread with low salt content
17:00 Marina Stramarkou (GR)
Chlorella Vulgaris as a new source of bioactive compounds for food applications
17:20 Zain Sanchez (CO)
Effect of microencapsulation parameters by spray drying on protecting aroma cocoa
17:40 Manuela Pintado (PT)
Biotechnologies to valorise the regional food biodiversity in Latin America: an overview of BIVALBI project
18:00 end of session



Chairs: Francesco Marra (University of Salerno, IT) & Fabrizio Sarghini (University of Salerno, IT)

Virtualization is the wide scheme under which modeling, simulation, optimization and dynamic studies are included as tools to reduce the overall time needed for developing, designing and validating processes and equipment, circumvents the tailor-made production of inefficient numerous prototypes, reduces development costs and consequently reduces the time to market. Undoubtedly, virtualization addresses and fulfills the needs of new and sophisticated designing tools for innovation in the food industry.
The session is devoted to present and discuss case studies and experiences in which virtualization is used as design tool for both products and processes, contributing to responsible and innovative research in the food value chain.

  presenter title
14:30 Francesco Marra (IT)
Virtualization: new frontiers in food engineering
14:50 Fabrizio Sarghini (IT)
Virtualization of fluid-dynamics in micro-channels: a roadmap from design to prototyping of devices for food microfluidic.
15:10 Sezin Tuta (TR)
Computational modeling of continuous flow microwave heating of viscous fluid foods in a specially designed system
15:30 Hilal Isleroglu (TR)
Predicting the cooking times of beef in convective and steam-assisted hybrid oven
15:50 Representative of FoodMC FoodMC: a european COST Action on food modeling
16:10 coffee break
16:40 Samo Mahnič-Kalamiza (SL)
A theoretical investigation into the impact of temperature increases to mass transport in pulsed electric field-treated plant tissue
17:00 Ferruh Erdogdu (TR)
Computational determination of viscosity and agitation rate effects during reciprocal-agitated retort processing
17:20 Tesfaye Bedane (IT)
Fundamental approaches to study effects of shapes and orientations of tylose gel on power absorption during radiofrequency treatment
17:40 Francesco Marra (IT)
Summary and Discussion

Registration and meeting point at the conference desk

MEETING OF IFA-SIGS (Special Interest Groups)

Chairs: Jesus Frias (DIT, IE) & Marco Dalla Rosa (UNIBO, IT)

  presenter title
18:00 Jesus Frias (IE)
18:15 Ioanna Stavridou (COST, BE) News from COST
18:30   group discussions of SIGS


Heuriger 10er Marie
Ottakringer Str. 222-224, 1160 Wien


FRIDAY, 8th July 2016

Responsible Research and Innovation in the food industry: state of the art and perspectives

Chairs: Marc Dryer (Nestlé , CH) & Rui Costa (IPC, PT)

In this session the current status of the Responsible Research and Innovation (RRI) concepts, as applied in the food production chain, will be presented with the contribution of representatives of food industries and experts. Case studies and best practices aimed to develop new interfaces between education, research and industry to implement RRI in the food production chain and to contribute to the development of a sustainable society will be presented and discussed.

  presenter title
09:00 Marc Dryer (Nestlé, CH)
RRI and its implementation in Government and Industry Research: an Introduction
09:30 Sharla Halvorson (Nestlé, CH) Sustainability by Design: Responsible Research and Innovation
09:50 Kurt Brunner (Romerlabs, AT) Responsible Research: a Company´s perspective
10:10 Sam Saguy (The Hebrew University, IL) The role of open innovation in meeting future challenges and opportunities of academia and food industry
10:30 Alexander Lang (RRI, Institute for Advanced Studies, IHS Vienna, AT) Perspective of RRI application in education and training
10:50 Cristina L. Silva (ESB-UCP, PT)
Bridging Training and Research for Industry and the wider Community: the ISEKI_Food approach
11:40 round table with the contribution of Anja Bauer, Austrian Academy of Sciences


13:00 - 14:00 CLOSING & AWARDS (Poster and IFA-Academy)

Chairs: Paola Pittia, Cristina Silva & Marco Dalla Rosa

 14:30 - 15:30 General Assembly of the ISEKI-Food Association

Chairs: Paola Pittia & Gerhard Schleining

Agenda to be downloaded



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