To foster education and continuing professional development for food engineers • To promote research and development that advances food engineering Page 3
10 Engineering Food Ingredients with High-Intensity Ultrasound 239 Darren Bates Cavitus, Queensland, Queensland, QLD 4564, Australia,
This report analyses food inventions originating from Australia Identifying patent activity, technological specialisation, and
Food scientists, food technologists and engineers work together to 2nd in Australia (Academic Rankings of World Universities (ARWU),
selection criteria and conditions of employment 04 Faculty of Engineering, Computing and Mathematics 06 CSIRO 07 Western Australia and Perth 08
28 nov 2016 · Title: Engineering solutions to food security through waste to food transformation Dan Yang Ying, CSIRO Agriculture and Foods, Australia
11 fév 2019 · Australian Engineering Excellence Awards, National Finalist, Bunjil Place Food product manufacturing and basic chemical and chemical
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Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOOD
MELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9Melbourne Convention
and Exhibition Centre
Congress
Handbook 23-26 September 2019
http://icef13.com/ engineering innovations for Food Supply ChainsCongress Host ICEF13 would like to thank the following sponsors.
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Engineering Innovations
for Food Supply Chains iCeF 13 inteRnational ConGReSS on enGineeRinG anD FooD
ICEF13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALIA
2326 SEPTEMBER 2019
Melbourne Convention and Exhibition Centre 2326 SEPTEMBER 2019
Congress Hosts
Engineers Australia is the largest and most
diverse body of engineers in Australia.
As Australia's principal engineering
association we serve and represent around
100,000 professionals at every level, across
all elds of practice. We are committed to advancing engineering and the professional development of our members. We are the trusted authority of a profession that shapes the lives of every Australian. With countless organisations, institutions and government agencies relying on our expertise to create, accredit and assess engineering programs and practitioners, our proven dedication to engineers and the Australian industry is unparalleled. With a rich history and awards programs to highlight the dedication and accomplishments of engineers, we have created a legacy for all to take part in. And with diverse groups and thousands of events each year, we have created a unied forum for engineers like no other. www.engineersaustralia.org.au/
The Australian Institute of Food Science
and Technology Incorporated (AIFST), the
Institute of Chemical Engineers in Australia
Limited (IChemE) and Engineers Australia
support the ongoing operations of a technical interest group, the Australian
Food Engineering Association (AFEA).
Objectives of AFEA are:
To be the Australian focal point for food engineering within the engineering, food science and food technology community. • To develop and promote the profession of food engineering. • To mutually support professional organisations on food engineering related areas of science, engineering, technology and other areas. • To provide the forum for dissemination of technical information relating to food engineering. • To promote the development of personal "networks" between professionals with an interest in food engineering. • To encourage collaboration, consistency of professional conduct and mutual sharing of information and experiences. • To promote the awareness of the role and contribution of food engineering to the industry policy makers, food technologists, scientists and engineers, and the general public. • To foster education and continuing professional development for food engineers. • To promote research and development that advances food engineering.
Contents
Welcome to ICEF1304
Keynote Speakers05
Congress Program: Oral Presentations09
Congress Program: Short Oral Presentations22
ePosters30
Sponsors33
Exhibitors34
Exhibition Floor Plan35
Social Program36
General Information: A-Z37
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Scan the QR code now to download the app
Use the app to:
• Access the up to date program and session information, abstracts and speaker biographies • Network with other attendees and send messages • Take notes on sessions and download them later • Receive news alerts
Committee and Support Sta
Local Organising Committee
Professor Benu Adhikari, RMIT University
Ms Meltem Bayrak, RMIT University
Dr Roman Buckow, CSIRO (Congress Chair)
Mr Dennis Forte, Dennis Forte & Associates
Mr Geo? Hurst, ENGENEOHS Pty Ltd
Dr Pablo Juliano, CSIRO (Publications Chair)
Dr Kai Knoerzer, CSIRO (Sponsorship Chair)
Professor Minh Nguyen, University of Newcastle
and Western Sydney University
Dr Janet Paterson, University of New South Wales
Mr Jay Sellahewa, CSIRO and University of
New South Wales (Program Chair)
Ms Kim Staples, Australian Food Engineering Association (Marketing Chair)
Mr Andrew Watkins, Australian Food Engineering
Association
Mr Gordon Young, Food Industry Engineering
(and Associate of FoodStream)
Engineers Australia Support StaM
Nicole Appleby, National Manager, Professional
Development
Cara Maltman, Senior Coordinator, Professional
Development
Engineers Australia Victorian OEce
Level 31, 600 Bourke Street
Melbourne VIC 3000, Australia
T +61 1300 653 113
E memberservices@engineersaustralia.org.au
Congress OEce
WALDRONSMITH Management
119 Buckhurst Street
South Melbourne VIC 3205, Australia
T +61 3 9645 6311
E icef13@wsm.com.au
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
fl
Engineering Innovations for Food Supply Chains
Welcome to ICEF13
On behalf of the Organising Committee, I would like to extend a warm welcome to the 13th edition of the International Congress on Engineering and Food (ICEF13) in Melbourne, Australia. ICEF13 is presented by the International Association for Engineering and Food (IAEF) with support from Engineers Australia and the Australian Food Engineering Association (AFEA) and we feel very honoured to organise ICEF in the Australasia region for the very rst time of its 50-year tradition. Global population growth and consumer trends have put the food supply chains and industry at the verge of threatening both human and planetary health. Thus, we have created an exciting program covering a wide array of topics around the Congress theme "Engineering Innovations for Food Supply Chains". We have invited many distinguished international speakers, both from academia and industry, who will undoubtedly stimulate vigorous debate around the critical role of engineers in securing human nutrition and health and support environmental sustainability. Some of the sessions will also focus on new aspects of food engineering and related disciplines such as the use of new protein sources and Industry 4.0 solutions and hopefully will provide an insight into the future of the industry and society that we are servicing. I also do not want to miss the opportunity to introduce
Melbourne as a Congress destination. The greater
Melbourne area is home to a soaring food industry sector and Australia's largest exporter of food products including dairy, meat and cereal products. Major food manufacturers include Cargill, Simplot, Chobani, Saputo, Fonterra, Nestle, and many others. Innovative food manufacture is supported by vivid agri-food research facilities including Food Innovation Australia Limited, the Monash Food Innovation Centre, the CSIRO Food Innovation Centre, and the RMIT Food Research and Innovation Centre among many others.
The Congress venue is the ultra-modern Melbourne
Convention Centre with its ability to host more than
10,000 delegates. It is in easy walking distance from
Southbank and the CBD with ne dining, craft brewing, luxury shopping options. Thus, we trust ICEF13 will also create an opportunity to network with old friends and colleagues, make new friends, and to enjoy the Australian culture, and, of course, the best coee in the country! Finally, we gratefully acknowledge the support of our sponsors and exhibitors and the many colleagues that volunteered their time to make this event possible and promote it globally.
Roman Buckow
ICEF13 Convenor
Melbourne Convention and Exhibition Centre 2326 SEPTEMBER 2019 fi engineering innovations for Food Supply Chains
Engineering Innovations
for Food Supply Chains
ICEF13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALIA
23?26 SEPTEMBER 2019
Presentation title:
Novel and future processing technologies for the food industry of the 21st century
Date:
Wednesday 25 September 2019
Time:
0945-1020
Gustavo V. Barbosa-Cánovas is a Professor of Food Engineering and Director of the Centre for Nonthermal Processing of Food (CNPF) at Washington State University, USA. Quite recently he was awarded an Honoris Causa Doctorate at Polytechnic University of Cartagena, Spain. He has received several prestigious awards such as the IFT Nicholas Appert Award, IFT International Award and is an IFT, IFST, and IUFoST Fellow as well as
Member of the Uruguayan Academy of Engineering.
Professor Gustavo
Barbosa-Cánovas
Washington State
University, USA
Presentation title:
Food engineering for digestion tracts
Date:
Monday 23 September 2019
Time:
0950-1025
Professor Xiao Dong Chen is Soochow University Distinguished Professor and Head of School of Chemical Engineering. He has BE (Tsinghua 1987); PhD (Canterbury 1991); MSc (UNSW 2014); and Docteur Honoris Causa (Agrocampus-Ouest 2017). He is Fellow of Royal Society of New Zealand (2001-); Fellow of Australian Academy of Technological Sciences and Engineering (2007-); Fellow of IChemE (UK) and Member of AIChE (USA). By 2018, he has published >550 journal articles and > 230 conference papers in food and chemical engineering. He was recipient of Young Food Engineer Award at ICEF6 (Mexico,
2008) and Lifetime Achievement Award at ICEF12 (Canada, 2015).
Professor Xiao
Dong Chen
Soochow University,
China
Presentation title:
Food system development for the nal frontier: challenges and integrative solutions
Date:
Wednesday 25 September 2019
Time:
0910-0945
Dr Grace Douglas serves as the lead scientist for NASA's Advanced Food Technology research eort, which focuses on determining methods, technologies, and requirements for developing a safe, nutritious, and palatable food system that will promote astronaut health during long-duration space missions. Her responsibilities include assessing the risk of an inadequate food system to crew based on vehicle design and mission concept and developing the research path that will ensure the food system meets crew health requirements on spaceight vehicles. She earned a B.S. and M.S. in food science from the Pennsylvania State University and North Carolina State University, respectively, and a Ph.D. in functional genomics from North Carolina State University.
Dr Grace Douglas
NASA, USA
Engineering Innovations for Food Supply Chains
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Engineering Innovations for Food Supply Chains
Presentation title:
Resolving conicting drivers in global food security through agri-food innovation
Date:
Thursday 26 September 2019
Time:
0905-0940
Silvia Estrada-Flores is Principal Consultant and founder of Food Chain Intelligence, a niche consultancy rm that specializes in the application and evaluation of innovative technology in agri-food chains. Her latest project deals with the market case for the use of solar irrigation in Tanzania. Silvia holds a BSc (Food Eng) from the National University of Mexico and a PhD from Massey University (New Zealand). She has held senior roles in CSIRO, Plant & Food Research NZ, Mabe/General Electric, Bayer CropScience and Food South Australia. Silvia has authored over 40 commercial reports and several book chapters, scientic articles and trade articles.
Dr Silvia
Estrada-Flores
Food Chain Intelligence,
Mexico
Presentation title:
Riding the wave of new food trends: how to do research to the point?
Date:
Monday 23 September 2019
Time:
0915-0950
Christoph holds a degree in mechanical engineering and a PhD in Computational Fluid Dynamics. He was appointed Associate Professor at Technische Universität München in
2004, and full Professor at the German University in Cairo in 2005.
Christoph joined Nestlé in 2006, studying biophysics of in-mouth food breakdown. From 2012, he set up the Nestlé Food Safety Institute in Beijing, and, in 2016, took over the Consumer Science department in Nestlé Research. Since October 2018, Christoph leads Academic Alliances and Expertise Development. He has global responsibility for strategic academic partnerships, internal science and technology networks, and expert competence development.
Dr Christoph
Hartmann
Nestlé Research,
Switzerland
Presentation title:
Going digital in food manufacturing - what does this mean?
Date:
Thursday 26 September 2019
Time:
0940-1015
Tristan Hunter leads the Automation and Operational Technology (AOT) group, which provides OT solutions across Fonterra Global Operations. Fonterra is the world's largest dairy exporter and heavily leverages technology within its manufacturing operations. The AOT group has a broad scope from traditional automation systems to rapidly evolving areas such as IIoT, OT cyber security, predictive analytics and edge computing systems. As a result he has a pragmatic view of both the opportunities and challenges presented by the introduction of transformational new technologies into manufacturing. Tristan completed his PhD in Advanced Process Control at the University of Canterbury (New Zealand). He initially developed and commissioned factory control systems before moving into leadership and technology strategy roles.
Dr Tristan Hunter
Fonterra, New Zealand
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Melbourne Convention and Exhibition Centre 2326 SEPTEMBER 2019
Presentation title:
A new paradigm for computer aided design of food processes at multiple scales
Date:
Wednesday 25 September 2019
Time:
0835-0910
Bart Nicolaï has an MSc in Agricultural Engineering (Ghent Universit y, Belgium) and Applied Mathematics (University of Leuven, Belgium). He obtained a PhD in Applied Biological Sciences in 1994 at the University of Leuven (Belgium) where he now is a full Professor. He is also Director of the Flanders Centre of Postharvest Technology, a public-private partnership which was established by the University of Leuven and the Association of Belgian Horticultural Co-operatives in 1997. Since 2016 he is chair of the Biosystems department at the University of Leuven and also leads the postharvest research group of this department. His main research interests are postharvest biology and technology, refrigeration technology, heat and mass transfer, quality of fruit and vegetables, and mathematical modelling. He is editor-in-chief of the journal Postharvest Biology and Technology.
Professor Bart
Nicolaï
University of Leuven,
Belgium
Presentation title:
Microtechnology used as a tool for rapid development of new and sustainable food products
Date:
Tuesday 24 September 2019
Time:
0940-1015
In 1995, Professor Schroen obtained her PhD degree in Food Process Engineering from the then Wageningen Agricultural University. Since then she has worked as a post-doc at University College London, and the Biotechnology group of Wageningen Agricultural University. After becoming an Assistant Professor at Wageningen University in 2001, she has successfully gone through the tenure track and been appointed full Professor in September 2012, and reappointed last year. Currently Karin heads a research group of approximately 16 people excluding many international guests. In the last 5 years she has acquired research projects worth approximately 5M€ from various sources including the national science foundation. She has 174 publications in scientic journals according to Web of Science, approximately 15 book chapters, and 7 patents to her name. Her h-factor in Web of Science, Scopus and Google Scholar is: 32, 33, and 40 respectively. She is frequently invited as a (keynote) speaker at conferences, workshops, etc., and is a member of the Dutch chemistry top team, has been Program Director within NanoNextNl, Vice-President of the alumni organisation, co-organiser of science cafés in Wageningen and so on. She did sabbaticals and short stays at DTU (Denmark), Princeton (USA), CSIRO (Australia), and Tarragona (Spain), and has an extensive national and international network in the eld of emulsions, food, and membranes. Within her research group, many aspects of science come together. Often the micrometer scale is taken as a starting point, and from basic observations the underlying mechanisms are elucidated. Based on these insights, novel process technology that is mostly mild and low in energy density is designed, typically for the emulsication, and membrane separation eld. Besides research, Karin also dedicate a lot of time to teaching, and innovation thereof. She has been in the top 20 of best teachers of Wageningen University a number of times.
Professor Karin
Schroen
Wageningen University,
Netherlands
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Engineering Innovations for Food Supply Chains
Presentation title:
Paving the way to market for proteins from alternative sources
Date:
Tuesday 24 September 2019
Time:
0905-0940
Lana Zivanovic is Global Innovation Protein Program Director at Mars Petcare. She holds a BSc in Food Engineering, MSc in Food Biotechnology, and PhD in Applied Biochemistry. Prior to joining Mars Inc., Lana was a Professor of Food Chemistry and Biochemistry at Food Science Department at University of Tennessee (2001- 2015) and served as a Senior Adviser to the Minister of Agriculture in the Republic of Serbia (2013/14). During her academic tenure, Lana's research was funded by the USDA, USEPA, USDOE, USDOD, USAID, NASA, and the food industry. Lana joined Mars Petcare in 2015 to lead the Applied Science program focused on nding practical and sustainable solutions for global protein supply.
Dr Lana Zivanovic
MARS Petcare, USA
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Melbourne Convention and Exhibition Centre 2326 SEPTEMBER 2019
Monday 23 September 2019
0730-1730Registration | Foyer, Level 1
0730-1915Exhibition | Foyer, Level 1
0830-0915Opening Ceremony
RoomMeeting Room 105 & 106, Level 1
ChairRoman Buckow
0830-0845Welcome to Country
0845-0900Welcome to ICEF13
Roman Buckow
0900-0910Opening speaker
The Hon. Jane Garrett
0915-1025Plenary Session
RoomMeeting Room 105 & 106, Level 1
ChairUlrich Kulozik and Victoria Jideani
0915-0950Keynote Presentation
Riding the wave of new food trends: how to do research to the point?
Christoph Hartmann
0950-1025Keynote Presentation
Food engineering for digestion tracts
Xiao Dong Chen
1025-1100Morning Tea | Foyer, Level 1
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
www.clextral.com
Congress Program:
Oral Presentations
Engineering Innovations for Food Supply Chains
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Melbourne Convention and Exhibition Centre 2326 SEPTEMBER 2019
1100-1230Concurrent Sessions
Concurrent 1AConcurrent 1BConcurrent 1CConcurrent 1DConcurrent 1EConcurrent 1F
SessionAdvances in
nonthermal food processing in China
Beyond the farm
gate: the role of the food engineer in addressing food security and humanitarian situations
Phase or state
change and water dynamics in foods
Integrated
sustainability assessment of global food systems and processing
Engineering
solutions to control food digestion
Short oral 1 -
Advances in
food process engineering
RoomMeeting Room 106,
Level 1
Meeting Room 105,
Level 1
Meeting Room 104,
Level 1
Meeting Room 103,
Level 1
Meeting Room 102,
Level 1
Meeting Room 101,
Level 1
ChairBaocai Xu and
Xin-An Zeng
Dominique
Bounie and Silvia
Estrada-Flores
Nasser Al-Habsi
and Mohammad
Shaur Rahman
Alexander Mathys
and Liz Specht
Paul Singh and
Ruud van der Sman
George Chen
The application of
pulsed electric eld (PEF) technology for food processing in China
Xin-an Zeng
Sustainable food
security for all: opportunities to enhance nutrition and decrease food waste in resource- limiting settings
Robyn alders
Food materials
science importance in food process and product engineering
Yrjö Roos
Holistic sustainability
assessment of global food systems - challenges, needs and available tools alexander Mathys
An application to
understanding food digestion:
Degradation
mechanisms of phytometabolites of antibiotics
Gail Bornhorst
Refer to short oral
program
Enhancing
the activity of superoxide dismutase by high pressure processing
Xiaojun liao
System engineering
approach to design solutions for humanitarian food security situations
Dominique Bounie
Applications of state
diagram in food engineering: past, present and future
Mohammad
Shaur Rahman
The future of meat:
sustainably meeting future demand with plant-based and cell-based meat liz Specht
Role of oral
processing in in vitro digestion: a case study of bread
Jing Gao
The mechanism
and application of ultrasound in food preservation and sterilization
Donghong liu
Towards a more
food secure world - the role of postharvest technologists and engineers
Suzie newman
Impact of
amorphous sugars ratio and ber addition in crystallization, in model food systems as aected by dierent water activities vaios Karathanos
Food supply
chains as cyber- physical systems: engineering a path for more sustainable personalised nutrition
Sergiy Smetana
Digestibility of milk
proteins in elderly
Kataneh aalaei
Presence of sodium
chloride and high hydrostatic pressure improve the stability of chlorophyll
Yan Zhang
Food security,
income generation, through enterprise skills development for village level food processing alastair Hicks
Thermal
characteristics and proton mobility of date-pits and hemicellulose extracted from date-pits nasser al-Habsi
Pathways to
reducing water- scarcity impacts from Australian food consumption
Brad Ridoutt
Engineering
common beans for the generation of microstructures with specic in vitro nutritional functionality: a kinetic approach andrea Katherine
Pallares Pallares
Synergistic eflect
of high pressure processing and two spice extracts on quality and shelf life of low-salt sausage during storage peijun li
Roundtable
Discussion
In situ
characterization of crystal growth process in raisin:
3D image-based
using micro-CT
Maria Moreno
Quality-based life
cycle assessment of protein dietary sources
Jen-Yi Huang
Unlocking the
functionality of sugar and its replacers for structuring of bakery products
Ruud van der Sman
1230-1345Lunch | Foyer, Level 1
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
1345-1515Concurrent Sessions
Concurrent 2AConcurrent 2BConcurrent 2CConcurrent 2DConcurrent 2EConcurrent 2F
SessionEngineering food
digestion: from understanding to consumer- oriented applications
Novel drying
approaches and optimisation
Beyond 2020:
the importance of refrigeration in the future food supply chains
Microwave
processing of foods under batch and continuous ow conditions
Rheological,
textural and structural properties of foods
Short oral 2
- Engineering properties of food and packaging
RoomMeeting Room 106,
Level 1
Meeting Room 105,
Level 1
Meeting Room 104,
Level 1
Meeting Room 103,
Level 1
Meeting Room 102,
Level 1
Meeting Room 101,
Level 1
Chairuri lesmes and
Harjinder Singh
Sakamon
Devahastin and
Alain Le-Bail
Don Cleland and
Silvia Estrada-
Flores
KP Sandeep and
Juming Tang
Magdalena
Kristianan and
Minh Nguyen
Antonio Derossi
The eflect of
processing on the kinetics of digestion alan Mackie
BRICE project:
solutions to monitor and to mitigate checking and breakage of dry cereal products alain le-Bail
Sustainability of
refrigerated facilities
Don Cleland
Commercialization
of continuous ow microwave processing of foods
Kp Sandeep
Arti?cial oral
processing of extruded pea our snacks
Guy Della valle
program
Comparative
performance of proteins and emulsion in adults and the elderly uri lesmes
Product design in
drying processes based on structure visualisation by
µ-CT
volker Gaukel
Refrigerated
seafreight of food products
David J tanner
Control viral and
bacterial pathogens in ready-to-eat meals using microwave assisted pasteurization systems
Juming tang
Development
of a marking methodology for X-Ray µCT to describe the microstructure of cereal products
Sylvie Chevallier
Role of food
structures in lipid digestibility and absorption
Harjinder Singh
Ultrasound assisted
low temperature drying of food materials
Henry Sabarez
Technologies for
dynamic controlled atmosphere of fruit and vegetables
Bart nicolai
Mathematical
modeling of microwave thawing: cavity geometry eect and design for scale-up of an industrial process torstein Skåra
Investigating the
microstructure of frozen foods using X-ray microtomography: a comparative study
Fatou-toutie
Ndoye
Turning phytates
into a natural Iron delivery system edwin Habeych
Making spray
drying cool: a novel approach to low temperature electrostatic spray drying of probiotic microorganisms
Bogdan Zisu
Safety and quality
degradation of foods stored in residential refrigerators antonio torres
Combined
prototype with ultrasounds, microwave, and spiral heat exchange in an industrial olive oil extraction plant: impact on olive oil quality and yield pablo Juliano
Microstructural
characterization of vacuum-fried matrices and its inuence on the starch bioaccessibility ingrid Contardo
Formulation
and processing factors aecting bioaccessibility of polyphenols avi Shpigelman
Prediction of drying
rate of nectarines (Prunus persica var. nucipersica) from real-time ambient weather factors during direct sun drying
Rebecca Milczarek
Eflect of magnetic
eld coupled with cold storage on the postharvest quality of fruits and vegetables
Zhao Yang
Coupled transport
and CFD modelling framework for intermittent microwave convective drying of plant based food azharul Karim
Transient localized
changes in fresh-cut papaya microstructure as determined by environmental scanning electron microscopy (ESEM), confocal laser scanning
Gabriela Caez
1515-1545Afternoon Tea | Foyer, Level 1
Engineering Innovations for Food Supply Chains
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Melbourne Convention and Exhibition Centre 2326 SEPTEMBER 2019
1545-1715Concurrent Sessions
Concurrent 3AConcurrent 3BConcurrent 3CConcurrent 3D
SessionInsights into the scope of
food engineering education
Innovative technologies
for product modication and process intensication
New tools and models to
enhance food processing and quality
New technologies for
sustainable food and ingredient manufacture
RoomMeeting Room 106,
Level 1
Meeting Room 105,
Level 1
Meeting Room 104,
Level 1
Meeting Room 103,
Level 1
ChairBarry McGookin and
Keshavan Niranjan
Ferruh Erdogdu and
Anet Reek Jambrak
Kasiviswanathan
Muthukumarappan
and John Tobin
Torstein Skåra
and Paulo Sobral
Strengthening food
engineering education with courses on novel and emerging topics paul Singh
Low pressure and moderate to
high temperature are required for meat tenderization using high pressure processing
Robyn Warner
The application of ecoecient
electrotechnologies for the production of biologically active peptides
Sergey Mikhaylin
Supercooling technology
for extended shelf life of perishable foods
Soojin Jun
Re-engineering bachelor"s
degree curriculum in food engineering: hypothesis and proposal
Keshavan niranjan
High voltage electrical
discharges in extractions of bioactives from Oregano leaves (Origanum vulgare L.): process control and impact on antioxidative properties of extract anet Reek Jambrak
A nutrikinetic model linking
broccoli processing conditions to ITC bioavailability
Matthijs Dekker
Prediction of liquid loss from
frozen and thawed cod by hyperspectral imaging torstein Skåra
Simulation-based
enhancement of education: food safety for engineers ashim Datta
Factors infiuencing calcium
infusion using high pressure processing noopur Gosavi
Applications of
hydrodynamic cavitation for instant rehydration of high protein milk powders
John tobin
Novel Application Potentials of
CO2 Gas Hydrate Technology
for the Commercial Juices
Concentrating Process
Soebiakto loekman
Food and agribusiness
engineers - how to play in 2030
Barry McGookin
The use of pulsed electric
elds technology for carrot texture modication on human oral processing and in vivo bioaccessibility of ɴ-carotene
SzeYing leong
Prediction of millet extrudates
properties using response surface modelling and articial neural networks
Kasiviswanathan
Muthukumarappan
The importance of processing
of microalgae in the design of healthy food products with desired rheological properties tom Bernaerts
A call for developing a
collaborative education and training platform dedicated to humanitarian food engineering
Dominique Bounie
Photopolymerization by
UV and blue light in salmon
gelatin with dierent molecular weight
Javier enrione
Identi?cation of mechanisms
of multistage structure- formation in processed cheese model products ulrich Kulozik
Printed, fiexible pH sensors
for wet environments in food application
Fariba Dehghani
1715-1915Welcome Reception | Exhibition, Foyer, Level 1
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Tuesday 24 September 2019
0730-1730Registration | Foyer, Level 1
0830-1700Exhibition | Foyer, Level 1
0745-0845Breakfast SessionSponsor: Journal of Food engineering by elsevier
RoomMeeting Room 103, Level 1
0745-0800Introduction
paul Singh
0800-0845Food safety from farm to gut: opportunities and challenges
nitin nitin
0900-1015Plenary Session
RoomMeeting Room 105 & 106, Level 1
ChairGilles Maller and Donghong liu
0900-0905Welcome and housekeeping announcements
Janet paterson
0905-0940Keynote Presentation
Paving the way to market for proteins from alternative sources lana Zivanovic
0940-1015Keynote Presentation
Microtechnology used as a tool for rapid development of new and sustainable food products
Karin Schroen
1015-1050Morning Tea | Foyer, Level 1
Engineering Innovations for Food Supply Chains
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Melbourne Convention and Exhibition Centre 2326 SEPTEMBER 2019
1050-1220Concurrent Sessions
Concurrent 4AConcurrent 4BConcurrent 4CConcurrent 4DConcurrent 4EConcurrent 4F
SessionAdvances
in freezing technologies
Food industry
4.0 - current and
future state
Food process
modeling: across the scales, food- health linkages and enablers
Cold plasma
functionalised liquids for food and agriculture
Innovation in food
processing and value addition in
Australasia
Short oral 3 -
Food engineering
for nutrition and health
RoomMeeting Room 106,
Level 1
Meeting Room 105,
Level 1
Meeting Room 104,
Level 1
Meeting Room 103,
Level 1
Meeting Room 102,
Level 1
Meeting Room 101,
Level 1
Chairalain le-Bail and
Osato Miyawaki
Filip Janakievski
and Leonie Wong
John Bronlund and
Ashim Datta
Paula Bourke and
Patrick Cullen
Mohammed Farid
and Sandra Kentish
Zamantha
Escobedo-
Avellaneda
Crystallization
assisted by electric, magnetic, electromagnetic,
MicroWaves and
Radio Frequencies;
a review alain le-Bail
Beyond blockchain
- an overview of useful digital technologies for the food industry
Seram Bakalis
Coupling
poromechanics, transport and kinetics as modeling framework for process, quality and safety ashim Datta
Plasma
functionalized water: from bench to prototype for fresh food safety uta Schnabel
A novel ice
encapsulated storage system-eld trial on farm for cooling of milk
Mohammed Farid
Refer to short oral
program
Progressive freeze-
concentration and its application to new food products osato Miyawaki
Industry 4.0 and
digitalization in food and beverage leonie Wong
Large scale
modeling of food systems: from molecules to food quality and safety olivier vitrac
Technology
advantages and challenges of plasma activated liquids in a circular bio-economy
Ximena Yepez
Creamed pomace
- a new process for a new product from an old waste
Richard archer
The eflect of Cells
Alive System (CAS)
norio owada
Asahi 4.0
anna Reid
Application of
constrained optimization techniques in optimal shape design of a freezer to dosing lines splitter for ice- cream production
Fabrizio Sarghini
PlaSmarter -
Cold Plasma
functionalised liquid platform for food and agriculture interventions paula Bourke
Novel approaches
to dairy processing
Sandra Kentish
Pasteurization
eects of food model during vacuum freeze drying combined with high frequency dielectric heating atsushi Hashimoto
Future of agrifood
industry and technologies that will disrupt it ingrid appelqvist
Modelling as a
tool to link food structure to sensory experience and digestion
John Bronlund
Ecotoxicological
and Life Cycle considerations of cold plasma as an advanced oxidation process for contaminated wastewaters
Dana Ziuzina
From small
computers to big data, food process analytical control and beyond
Brent R. Young
Comparative study
of supercooling freezing with conventional freezing on the pork meat with various storage periods
Rajib poudyal
Development
and validation at industry scale of a uorescence and infrared backscatter uorescence PAT tool to monitor rennet induced coagulation kinetics of milk
Colm o"Donnell
Gas transfer
modelling in foods with a heterogeneous porous microstructure
Bart nicolai
Inactivation
of Listeria monocytogenes and Salmonella
Typhimurium
planktonic cells and biolms using plasma activated liquid (PAL)
Jan van impe
Heating uniformity
as a function of tray position in a MATS microwave food processing system
Ross Coad
1220-1335Lunch | Foyer, Level 1
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
1335-1505Concurrent Sessions
Concurrent 5AConcurrent 5BConcurrent 5CConcurrent 5DConcurrent 5EConcurrent 5F
SessionNext gen 3D
printing of foods
Food packaging
and biodegradable packaging materials
Resource recovery
for nutritional food engineering and health
Advances in
membrane ltration systems for food applications
Next generation
sustainable food processing
Short oral 4 - Food
process systems engineering and modelling
RoomMeeting Room 106,
Level 1
Meeting Room 105,
Level 1
Meeting Room 104,
Level 1
Meeting Room 103,
Level 1
Meeting Room 102,
Level 1
Meeting Room 101,
Level 1
ChairBhesh Bhandari
and Claire Gaiani
Benu Adhikari and
Yoshio Makino
Fariba Dehghani
and Liping Zhao
Lilia Ahrné and
Martin Hartinger
Sergiy Smetana
and Vanessa Jury
Seram Bakalis
Current situation,
challenge and prospect of 3D food printing in China
Min Zhang
Starch-polyurethane
exible packaging lms: synthesis, compostability and application
Benu adhikari
Gut microbiome:
a new target for managing human metabolic health liping Zhao
Concentration of
whey using cheese salt brine in direct forward osmosis using aquaporin- based hollow ber membranes lilia ahrné
Heterotrophic
microalgae as a sustainable source of highly technofunctional proteins lutz Grossman
Refer to short oral
program
Structuring meat
through 3D Printing
Sangeeta prakash
Biopolymer
applications in agriculture and packaging paul luckman
Microbial
engineering of carotenoids synthesis from waste substrates
Jaslyn lee
Quanti?cation of
osmotic pressure of whey under Forward
Osmosis for whey
concentration anna artemi
Renewable heating
above 100C for use in food processing
Don Cleland
Post-processing
feasibility of dual- nozzle-extruded
3D printed beef
products arianna Dick
Analysis of dynamic
changes in metabolites in green soybeans (Glycine max (L.) Merr.) under modied atmospheres by statistical methods
Yoshio Makino
Eflects of
technological treatments on dietary ber structure, digestion of plant proteins and bioaccessibility of amino acids: cooking extrusion of brewer's spent grains emilie Korbel
Concentration of
coconut water using aquaporin-based hollow ber and tubular forward osmosis membrane
Xuan tung nguyen
Impact of thermal
processing on the microbial diversity of cricket our antje Fröhling
Design and
production of 3D printed food with desired textural properties antonio Derossi
Disintegrability
under composting conditions of biopolymers-based lms containing
Boldo-of Chile
extract paulo Sobral
Processing
strategies for enhancing the bioactive prole of
Brassica vegetables
netsanet Shiferaw
Terefe
Infiuence of spatial
dependency on ltration performance of spiral-wound membranes
Martin Hartinger
Sustainable
performance of nitrites reduction scenarios in ham production vanessa Jury
Innovative,
economical 3D printed reactor designs for the cultivation of photoautotrophic microorganisms alexander Jahn
Sprayable
biodegradable polymer membrane for agriculture systems
Raju adhikari
Processing
techniques for donated human milk optimized for minimal damage to milk proteins
Katherine
Blackshaw
Forward osmosis
for dairy processing - a pilot scale study on milk and whey concentration
George Chen
Sustainable use of
Hermetia illucens
insect biomass for feed and food: extensive Life Cycle
Assessment
Sergiy Smetana
1505-1535Afternoon Tea | Foyer, Level 1
Engineering Innovations for Food Supply Chains
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Melbourne Convention and Exhibition Centre 2326 SEPTEMBER 2019
1535-1705Concurrent Sessions
Concurrent 6AConcurrent 6BConcurrent 6CConcurrent 6DConcurrent 6EConcurrent 6F
SessionA new aspect of
food rheology: expansion from processing and eating stage to postprandial digestion
Microencapsula-
tion and glass transition of foods
Food supply chain
engineering, sustainability, and world hunger
New opportunties
of extrusion processing for functional foods and ingredients
Food engineering
education: from undergraduate learning to doctoral research training
Short oral 5
- Novel food processing technologies
RoomMeeting Room 106,
Level 1
Meeting Room 105,
Level 1
Meeting Room 104,
Level 1
Meeting Room 103,
Level 1
Meeting Room 102,
Level 1
Meeting Room 101,
Level 1
ChairYukiharu ogawa
and Jaspreet Singh
Bhesh Bhandari
and Claire Gaiani
Dennis Heldman
and Jose Reyes
Dennis Forte and
Danyang Ying
Jan Van Impe and
Janet Paterson
Cristina Silva
A new aspect of
food rheology on postprandial digestion
Yukiharu ogawa
A continuous
alginate micro- encapsulation technique - an innovative technology
Bhesh Bhandari
Sustainability of
the food supply system; energy, water and waste
Dennis Heldman
Extrusion: a tool for
food innovation
Gilles Maller
FOOD4S - towards
a european master of science in sustainable foood systems engineering
Monika polanska
Refer to short oral
program
Foam performance
measurement for beer based on the Helmholtz resonance phenomenon takahisa nishizu
Spray-drying as
an encapsulation process to protect lactic acid bacteria in enzyme pre- treated dairy protein matrix
Claire Gaiani
Food logistics
and supply chain
Rodolfo
Garcia-Flores
Modulation of
protein aggregation by extrusion mechanical energy
Bo Zhang
Food process
models for training purpose through knowledge engineering methods (MESTRAL)
Guy Della valle
Cooking methods
altered the nutrition and digestibility of potato
Jinhu tian
Development of
controlled delivery functional systems by microencap- sulation of plants extracts with health benets and food technological interest
Berta estevinho
Production
and inventory optimization problems in food industry
Regina Berretta
Challenges in
development of extruded functional foods for improved food and nutritional security
Danyang Ying
A digital library
to aid curriculum internationalisation in biosystems and food engineering enda Cummins
Change of
protein digestibility, protein availability, amino acids and antioxidant potential among digested fractions of raw, cooked and fermented soybeans
Sunantha Ketnawa
Extrusion based
Food Layered
Manufacturing
of casein-whey protein mixtures diering in pH, protein content and denaturation parameters
Kilian Daner
Food excess and
by-product processing 'ecosystem' model paulomi Burey
The use of
dimensional analysis - modeling the direct expansion process
Dennis Forte
Development of a
multidisciplinary post-graduate educational activity on quantitative tools for sustainable food and energy in the food chain (Q-Safe): from problem based learning to e-learning
Seram Bakalis
Biomimetic plant
foods: nature inspired food structures to control starch digestion
Jaspreet Singh
Continuously
distributed glass transition and caking of maca (Lepidium meyenii Walpers) powder alex eduardo
Alvino Granados
The scale factor in
food manufacture: a tool for the assessment of decentralised food production scenarios peter Fryer
Infiuence of
thermomechanical treatment on the reaction behavior and functionality of highly concentrated whey proteins
Maria Gabriela
Quevedo Barahona
Glow to make
your plants grow": connecting discovery and community engaged research to the Undergraduate curriculum paula Bourke
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Wednesday 25 September 2019
0800-1730Registration | Foyer, Level 1
0800-1700Exhibition | Foyer, Level 1
0830-1020Plenary Session
RoomMeeting Room 105 & 106, Level 1
Chairnikolaos Stoforos and Miriam Hubinger
0830-0835Welcome and housekeeping announcements
pablo Juliano
0835-0910Keynote presentation
A new paradigm for computer aided design of food processes at multiple scales
Bart nicolaï
0910-0945Keynote presentation
Food system development for the ?nal frontier: challenges and integrative solutions
Grace Douglas
0945-1020Keynote presentation
Novel and future processing technologies for the food industry of the 21st century
Gustavo Barbosa-Cánovas
1020-1055Morning Tea | Foyer, Level 1
For more information contact us on 1300 774 729 (SPIRAX) or info@au.sp iraxsarco.com
Reduce energy costs, water consumption and
ensure product quality with our extensive range of Clean Steam Solutions for the Food and Beverage industry
Improving productivity
through efficient
Clean Steam Solutions
Engineering Innovations for Food Supply Chains
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Melbourne Convention and Exhibition Centre 2326 SEPTEMBER 2019
1055-1225Concurrent Sessions
Concurrent 7AConcurrent 7BConcurrent 7CConcurrent 7DConcurrent 7EConcurrent 7F
SessionGlobal
perspectives of food engineering: current status and vision
Engineering
digestion: development and utility of dynamic digestion models
Advances in
food sensors technologies
Pulsed electric
eld processing: new applications for the bio-based industry
Food structure
engineering
Short oral 6
- Novel food processing technologies
RoomMeeting Room 106,
Level 1
Meeting Room 105,
Level 1
Meeting Room 104,
Level 1
Meeting Room 103,
Level 1
Meeting Room 102,
Level 1
Meeting Room 101,
Level 1
ChairYrjö Roos and
Sam Saguy
Gail Bornhorst and
Erich Windhab
Jose Reyes and
Michael Ngadi
Leandro
Buchmann and
Indrawati Oey
Simon Lawton
and Edgar Chavez
Montes
Antje Fröhling
Food engineering
vision and strategy towards 2050
Sam Saguy
Controlling
satiety by tailored interfaces under consideration of gastric mixing in emulsion-based food systems erich Windhab
To wire or not
to wire that is the question
Jose Reyes
Pulsed electric ?eld
use in food industry - application examples and equipment design oleksii parniakov
Process, structure
and property relationships in food powder agglomeration and performance edgar Chavez
Montes
Refer to short oral
program
Global challenges
and opportunities to inspire food engineers - millennials era to digital generations
Yrjö Roos
Monitoring
mixing during gastric digestion using the human gastric simulator (HGS)
Gail Bornhorst
Predicting
intramuscular fat quality in pork loin by hyperspectral imaging
Michael ngadi
Emerging
pulsed electric eld process development for the bio-based industry leandro
Buchmann
Drop break-up in
rotor stator mixers
Fredrik innings
Food industry
in the digital era: virtual tools, smart systems and connectivity
Francisco Marra
The use of oral
processing models for food design
John Bronlund
Predicting
freshness quality and shelf-life of strawberries using visible and near-infrared spectroscopy technology
Fernando Mendoza
Pulsed electric
eld systems and applications
Mike Kempkes
Towards heuristics
for food product design
Simon lawton
Food engineering
in China - highlights and concerns
Xiao Dong Chen
In vitro
investigation of the behavior of nanocellulose in human gastro- intestinal tract and the inuence on food digestion
Fanbin Kong
ITEX/GC-MS:
an analytical method to a better detection of sulfur compounds in food products emilie Descours
Eflects of electric
elds on enzymes: molecular dynamics simulations and experimental approaches
Sudhir Sastry
A new gelation
technology and its application in improving the edible quality and health value of dried noodles
Ying Yang
New Zealand
insights towards a new era of food engineers
Richard archer
Scaling plasma
technology for the food industry patrick Cullen
Potential of
uorescence- based process analytical technologies as quality assurance tools for the dairy industry eoin Murphy
Pulsed electric
elds (PEF) as a pre-treatment for sous vide processing to improve the quality of tough meat cuts indrawati oey
Food structure
assessment for the optimization of dairy products and manufacturing processes
Sally Gras
1225-1340Lunch | Foyer, Level 1
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
1340-1510Concurrent Sessions
Concurrent 8AConcurrent 8BConcurrent 8CConcurrent 8DConcurrent 8EConcurrent 8F
SessionCommercialisation
case studies of foods and ingredients in
Australasia
The new era for
food engineering
Separation
processes using green solvents
Innovative
processes and approaches for enhanced food safety and product quality
Food process
modeling: state- of-the-art
Short oral 7 -
Food engineering
properties, nutrition and packaging
RoomMeeting Room 106,
Level 1
Meeting Room 105,
Level 1
Meeting Room 104,
Level 1
Meeting Room 103,
Level 1
Meeting Room 102,
Level 1
Meeting Room 101,
Level 1
ChairFilip Janakievski
and Christian
Ruberg
Peter Fryer and
Yrjö Roos
José M. del Valle
and Antonio Torres
Netsanet Shiferaw
Terefe and Pilar
Cano
Ashim Datta and
Francesco Marra
Avi Shpigelman
In pursuit of the
world's best steak - advanced robotics and x-ray technology to transform an industry
Christian Ruberg
Emerging food
processing techniques to target more sustainable food systems alexander Mathys
Pressurized
uid options to produce cannabis- containing products for the food industry
Jerry W. King
The international
regulatory environment of novel food processing technologies
Dominique
Taeymans
Hybrid mixture
theory based framework for modeling unsaturated transport in poroviscoelastic biopolymers pawan S. takhar
Refer to short oral
program
A new process
in instant coee production paul ahn
Engineering
protein digestibility: insights form in vitro digestion models and digestomics analyses uri lesmes
Sustainable
extraction of bio-actives: the mini-biorenery concept applied to food industries
María angela
Meireles
Synergistic
antimicrobial eects of ultrasound and natural compounds against foodborne pathogens
Rohan tikekar
From Hz to GHz:
electro-assisted processes in food industry
Francesco Marra
Australian tales
of the future of sustainable nutrient recycling
James Sackl
Food structure
engineering: the product design principles revisited azad emin
Assessing the
impact on scale-up of "nonidealities" in supercritical CO2 extraction of solid food materials: mathematical simulation and experimental verication
José M. del valle
A comparison
study on the eects of radio frequency electric elds (RFEF) and thermal treatments on orange juice processing ernest tse
High pressure
thermal processing - modelling case studies
Kai Knoerzer
From innovative
concept to commercialisation of high pressure processing - The
Presha Fruit story
alastair Mclachlan
New processes for
new products? peter Fryer
High value-added
products obtained by processing with subcritical water and supercritical carbon dioxide
Marleny Saldaña
Clean steam in
food and beverage manufacturing
Spirax Sarco
Modelling
ultrasound processing based on acoustic cavitation
Francisco trujillo
Processing a new
crop for Australia; seaweed biomass as a challenge for food processing technologies pia Winberg
Engineering
products of the future
Christoph
Hartmann
Subcritical
water extraction of bioactive compounds from knuka (Kunzea ericoides) leaves
Sinemobong
Essien
Non-thermal
preservation of wine using high pressure processing and pulsed electric elds
Sanelle van Wyk
Mechanistic 3D
modelling of solid foods with varying shape and size using statistical shape analysis: roasting of whole chicken breast meat
Felix Rabeler
1510-1540Afternoon Tea | Foyer, Level 1
Engineering Innovations for Food Supply Chains
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Engineering Innovations
for Food Supply Chains ICEF 13
INTERNATIONAL CONGRESS
ON ENGINEERING AND FOODMELBOURNE, AUSTRALPIA
23?26 SEPTEMBER 201P9
Melbourne Convention and Exhibition Centre 2326 SEPTEMBER 2019
1540-1710Concurrent Sessions
Concurrent 9AConcurrent 9BConcurrent 9CConcurrent 9DConcurrent 9EConcurrent 9F
SessionAlternative
proteins and food supplements: processing and consumption challenges
Advances in food
packaging
Encapsulation
and powder technologies for healthy food ingredients
Radio frequency
applications for innovative thermal food processing: from thawing to pasteurization - sterilization
Modeling quality,
safety and sensory aspects
Short oral 8 -
Sustainability,
security, and supply chains
RoomMeeting Room 106,
Level 1
Meeting Room 105,
Level 1
Meeting Room 104,
Level 1
Meeting Room 103,
Level 1
Meeting Room 102,
Level 1
Meeting Room 101,
Level 1
ChairMyriam loeer
and Brijesh Tiwari
Juming Tang and
Deniz Turan
Nitin Nitin and
Cordelia Selomulya
Ferruh Erdogdu
and Francesco Marra
Mukund Karwe and
Petros Taoukis
Rebecca Milczarek
Transformational
strategies to address current and future protein decit
Brijesh tiwari
High gas-barrier
polymer packaging for advanced food processing technologies
Juming tang
Improving fat
encapsulation in spray-dried dairy powders
Cordelia Selomulya
Radio frequency
for innovative thermal processing - mathematical modeling for process optimization and industrial scale-up
Ferruh erdogdu
Crack in rusks:
modelling and simulation of stress and displacement elds
Jean-Yves
Monteau
Refer to short oral
program
Inuence of
protein source on the functionality and the digestibility of infant formulas linda le Roux
Alternative testing
method for water vapor permeability of packaging materials based on polar polymers: thermoplastic polyurethane
Deniz turan
Milk fat globules -
a universal delivery systems for bioactives nitin nitin
Recent
development of radio frequency treatments for pasteurizing agricultural products
Shaojin Wang
Engineering coflee
aroma: the steam stripping of roast and ground coee for instant coee manufacture
David Beverly
Multi-functional
mixed plant cell wall bers from natural food colors side streams
Kai Reineke
Polydiacetylene
lm-based sensors as an indicator for food spoila