2010-05-19
Meet Food Preservation Innovations
Seminar about high qualify food products is taking place 20 May 2010 in Gent (Belgium).
In response to consumers’ demands for safe, nutritious, tasteful and high quality food products, novel preservation technologies and strategies are emerging and starting to find their way to the Food and Drink Industry. However, the novelty of these innovations keeps many companies from directly implementing them into their current practice. This FoodSpot workshop gives producers of foods and drinks the chance to share their questions and considerations with experts from public research institutes as well as with colleagues from Flanders, the Netherlands and North RhineWestphalia.
Through a combination of presentations, practical
sessions and networking moments, the workshop supports participants in
their exploration of specific opportunities. In the morning lectures,
expertise & innovations regarding following technologies and
strategies are highlighted:
High Hydrostatic Pressure Processing for inactivation of
microorganisms and product quality gain (as compared to traditional heat
treatment)
Combination Technology for inhibiting microbial growth: mild
preservation using the additive and synergistic effect of several
factors such as pH, storage temperature, aw...
Predictive Modeling for improving microbial safety and prediction of
shelf life.
In the afternoon theory becomes practice with a computer class
session on predictive microbiology, demonstration of software packages
and further practical workshops on microbial spoilage metabolites,
foodborne viruses and moulds.
The workshop is organized jointly with the partners of FoodSpot and
research groups from UGent (www.ugent.be/en/), K.U.Leuven
(www.kuleuven.be/english/) and University College Ghent
(http://english.hogent.be/).
The workshop is targeted towards Food and Drink companies from
Flanders, North RhineWestphalia and The Netherlands.
last modification: 2010-05-05
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