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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