• 8th International Conference

     

    Laval (France)

    October, 19th to 21st, 2016

     

    Premium Partner

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    SAFE Event 2016

    Safe Food for the Future

    On Friday morning, the SAFE Consortium will organize a workshop.

    Gain Visibility

    Stand / Booth

    Choose between 2m² or 4m (in partnership)

  • Scope

    Food Factory is a major European event on the Food Factory for the Future

    gathering the scientific community and companies of the Food chain.

    Since 2001, the Food Factory conferences have been jointly organized by Laval Mayenne Technopole (LMT, France) and SP Food and Bioscience (previously SIK, Sweden).

    They take place every other year, alternately in Gothenburg (2001, 2006 and 2010)

    and Laval (2004, 2008 and 2012).

    In 2014, Food Factory took place in Uppsala, jointly with the 28th EFFOST Congress.

  • 1 DATE, 1 PLACE, 3 EVENTS

    PROGRAMME OVERVIEW

    Scientific conferences

    Four consecutive thematic sessions (traduction french / english).

    Detailed programme

    SMEs Workshops

    3 half- days dedicated to SMEs to discover the innovations and exemplary testimonials of SMEs in the field (in French).

    Detailed programme

    SAFE Event 2016

    Workshop on food safety organized by the European consortium SAFE (in English)

    Detailed programme

    Food Factory Dating

    One-to-one meetings (scheduled in advance) in the context of industrial development and R&D.

    Poster Sessions and Forum

    dedicated to scientific poster presentations.

  • Scientific Conference

    Food Factory 2016 is an international scientific conference, multidisciplinary, and oriented towards industrial applications.

    It will take place in four successive thematic sessions :

    New Food Factory

    Designing new food processes, safe, hygienic, ergonomic, etc.

    Chairman : Fredrik Innings (University of Lund /

    Tetra Pak, SE)

    Safe Food Factory

    Controlling microbial and chemical food safety, cleaning technologies, etc.

    Chairman : John Holah (Holchem Laboratories, UK)

    Green Food Factory

    Reducing ecological footprint of the food processes, energy saving, waste reduction, short circuits from farm to fork, etc.

    Chairman : Alain Le Bail (Oniris, FR)

    Smart Food Factory

    Process control and automation, robots, numerical technologies, etc.

    Chairman : Volker Heinz (DIL, DE)

  • Scientific Conference Program

    Session 1 : NEW FOOD FACTORY - Wednesday Oct. 19

    Introduction by the chairman : Detailed mechanical understanding combined with practical process know how- the key to optimized food processes. Fredrik Innings, Lund University / Tetra Pak, Sweden.

     

    Contribution of ergonomics to design projects : new approaches tested in agro- food industry. Guénolé Trebossen, Aract Pays-de-la-Loire, France.

     

    Effect of industrial continuous RF heating (pasteurization and sterilization), on milk properties and characteristics. Xavier Felipe, IRTA, Spain.

     

    Drying techniques in food industry. Mattia Cassanelli, School of Chemical Engineering, University of Birmingham, United Kingdom.

     

    Emulsification using Confined Impinging Jets. Ernesto Tripodi, School of Chemical Engineering, University of Birmingham, United Kingdom.

     

    Effect of Particle Morphology and Interaction on the Stabilization of Water/Water Emulsions by Protein Particles. Alberto Gonzalez-Jordan, IMMM, University of Maine, France.

     

    Gelation of WPI (Whey Protein Isolate) Aggregates in the Sodium Caseinate Matrix : Kinetics and Structure of the Gels. Anna Kharlamova, IMMM, University of Maine, France.

    Session 2 : SAFE FOOD FACTORY - Thursday Oct. 20 AM

    Introduction by the chairman : The role of factory design in pathogen control, John Holah, Holchem Laboratories ldt, United Kingdom.

     

    Mycotoxins in food safety : Concern and minimization, Antonio Logrieco, ISPA – CNR, Italy.

     

    Lactic acid bacteria selection for biopreservation application on fishery products, Norman Wiernasz, Ifremer EM3B, France.

     

    Relative air humidity fluctuations : a promising means to control food factory pathogen dissemination on surfaces, Stéphane Guyot, Université de Bourgogne Franche-Comté / UMR PAM, France.

     

    Impact of various parameters on the persistence of Listeria monocytogenes under conditions encountered in refrigerated food processing plants, Anaïs Overney, Laboratory for Food Safety, Université Paris-Est, France.

     

    Hygienic design and cleaning/disinfection of belt conveyors for the food industry, Frank Moerman, Catholic University of Leuven, Belgium.

     

    Food contact materials and biocidal disinfectants products, effect of food simulating agents on the persistence of biocides residues on the surfaces, Jean-Pierre Abjean, Anses, France.

     

    The future of food industry brushware – a matter of hygienic design, Debra Smith, Vikan A/S, Denmark.

    Session 3 : GREEN FOOD FACTORY - Thursday Oct. 20 PM

    Introduction by the chairman : Innovative baking and refrigeration processes for a sustainable food industry. Alain le Bail, Oniris, France.

     

    Sustainable fish processing equipment design and development, Eirin Bar, Sintef, Norway.

     

    Use of solar thermal energy, up to 160 ºC, for the sterilization and spray drying of milk, Xavier Felipe, Irta, Spain.

     

    Freeze-drying Control by taking into account environmental considerations, Stéphanie Passot, UMR GMPA- AgroParisTech, INRA, France.

     

    Reducing energy use in food manufacturing by process flow sheeting: application to milk evaporation, Geneviève Gésan-Guiziou, INRA - STLO, France.

     

    Reducing Waste On Bread Roll Plants by Application of Novel Technologies, Kylee Goode, School of Chemical Engineering, University of Birmingham, United Kingdom.

    Session 4 : SMART FOOD FACTORY - Friday Oct. 21

    Introduction by the chairman : Automation for a decentralized food production. Volker Heinz, Deutsches Institut für Lebensmitteltechnik (DIL), Germany.

     

    How will robotics and automation change food processing? Jake Norman, Olympus Automation Ldt, United Kingdom.

     

    Gribbot - an example of robot-based automation in food processing, Ekrem Misimi, Sintef, Norway.

     

    Packaging sterilization by high powered and pulsed electron beam technology, Camille Lamarche, ITHPP-ALCEN, France.

     

    Determination of roasting and conching degree during chocolate production by artificial neural network (ANN) based electronic nose system, Juzhong Tan, University of Georgia, USA.

     

    Optimal utilization of food raw material by use of on-line spectroscopic techniques, Jens Petter Wold, Nofima, Norway.

  • SMEs Workshops Program

    NEW & SMART FOOD FACTORY - Wednesday Oct. 19

    integrating smart solutions in production processes

    The latest innovations in food processing, dynamic and trends, Ariane Voyatzakis - BPI France

     

    Cobotics to reduce drudgery and increase the attractiveness of the food industry – case of pork fat extraction, Philippe Morganti, CEATech Pays de la Loire and Francis de Langhe, Director of Holvia Porc (Laval, 53)

     

    A joint laboratory, MixLab, to design the mixer of the future, Alain Le Bail, professor at Oniris (Nantes, 44) and José Cheio, R&D manager at VMI (Montaigu, 85)

     

    A joint venture for the development and production of cold pasteurization by high pressure, Jean-Sébastien Tamisier, director of HPP Atlantique (Nantes,44)

     

    Ergonomic design of workstations in the food industry, Arnaud Cosson, CEO of HRV Simulation (Haptique et réalité virtuelle) (Laval, 53)

    GREEN FOOD FACTORY - Thursday Oct. 20 AM

    for a sustainable production

    Food Factories rooted in their terroir. Quality labels and short circuits; two examples :
    - Fromagerie Bio du Maine (Entrammes, Mayenne, FR), presented by Guillaume Chopin, CCO,
    - Slaughterhouse of Gévaudan (Antrenas, Lozère, FR), By Olivier Racaud, CEO.
     

    Smart energy in the food factory, Arnaud Legrand, CEO of Energiency (Rennes, 53) and Gilles Nassy of IFIP (the French Institute of Pork) (Maisons-Lafort, 94)

     

    BluEcoPHA, biobased plastic materials for packaging, Pierre Lemechko from LIMATB lab (UBS Lorient, 56) and Benjamin Barberot, CEO of Europlastiques (Laval, 53)

     

    SAFE FOOD FACTORY - Thursday Oct. 20 PM

    hygienic factory for healthy and safe food

     

    Economic gains related to hygienic design, Knuth Lorenzen, past president EHEDG, Germany

     

    Hygienic design in the food powder industry, Karel Mager, member of the Board of EHEDG (Givaudan, Netherlands)

     

    Hygienic design of technical brushes, Simon Lorrillière, CEO of Brosserie Brenet, (Niort, 79) representing the French federation of Brushes manufacturers

     

    Prevention and removal of foreign bodies in food factories, Olivier Rondouin, Doceor (Laval, 53)

     

    Hygienic design of transport tanks for bulk foodstuffs, Anne Woerth (Mars Chocolat, France)

  • Registration

    Scientific Conference 3-day Pass (Welcome Cocktail and gala dinner included)

    Full price : 450€ w/o VAT

    Students rate : 200€ HT w/o VAT

     

    SMEs Workshops 2-day Pass (Welcome Cocktail included)

    Full price : 150€ w/o VAT

  • Venue

    Laval is located in the West of France, next to Brittany.

  • Practical information

    Accommodation

    Tourist office of Laval

    02.43.49.46.46

    www.laval-tourisme.com

    How to get to Laval

    - By road

    . Paris - Laval : 2h45 (via motorway A11 and A81 exit N°3)

    . Rennes - Laval : 50 minutes

    . Nantes - Laval : 2h00

     

    - By train

    . Paris-Montparnasse station to Laval station : 1h40 (nonstop)

    Only this train station in Paris serves Laval

    More information : Voyages-SNCF.com

     

    - By plane

    . Paris-Charles-de-Gaulle Airport to Paris-Montparnasse train station : easycdg.com

    (possible route by train : between 2.00 and 3.00 hours via voyages-sncf.com)

    . Paris-Orly Airport to Paris-Montparnasse train station : parisaeroport.fr/paris-orly

    (possible route by bus : between 30 and 40 min via Bus Direct ligne 1)

    . More information : www.parisaeroport.fr

    More information : transport in Laval

  • Become a partner !

    350 participants expected

    You want to associate your corporate image to innovation

     

    More than 20 countries represented

    You want to communicate about New Food processes

    or Industrial ecology

    Gain visibility

    Showcase your company an a 2m² or 4m² booth

    (according to the partnership)

    Communicate with your customers

    Scientifics, Industrials and SMEs

    Visibility on : website, conference place, forum, newsletter

    Contribute to the mobile application

    a dedicated partnership

  • Call for posters

    Scientists (PhD students researchers) from academic and industrial research centers are invited to submit their proposals as a one page abstract no later than August 31st, 2016.

     

    Thank you for sending your abstract to the secretariat of the Scientific Committee to :

    scico@food-factory.eu

  • Scientific committee

    The scientific committee is composed of researchers and industrial people, selected for their expertise in the themes of the conference and their involvement in the project.

    Committee members are :

    President : Karin Östergren (SP, SW)

    Secretary : Laurent Poisson, (IUT Laval / University of Maine)

     

    Session 1 : New Food Factory

    Chairman : Fredrik Innings (University of Lund / Tetra Pak, SE)

    Other members :

    Harry J. Barraza (Arla Foods, DK)

    Christophe Latron (Lactalis, FR)

    Jack Legrand (GEPEA, FR)

    Erik Van der Linden (Wageningen University, NL)

    Marie-Dominique Quignon (Marie SAS, FR)
     

    Session 2 : Safe Food Factory

    Chairman : John Holah (Holchem Laboratories, UK)

    Other members :

    Katherine Flynn (SAFE Consortium, BE)

    Matilda Freund (Mondelez International, SZ)

    Josiane Herault, (IUT Laval / University of Maine)

    Christophe Hermon (CTCPA, FR)

    Huub Lelieveld, (Past President EFFoST, NL)

    John O'Brien (Nestle Research Centre, SZ)

    Christine Pissavin (University of Rennes, IUT of St-Brieuc, FR)

    Debra Smith (Vikan, UK)

     

    Session 3 : Green Food Factory

    Chairman : Alain Le Bail (Oniris, FR)

    Other members :

    Fabrice Bosque (ITERG, FR)

    Huug De Vries (INRA Montpellier, FR)

    Ben Langelaan (Wageningen University, NL)

    Ludovic Montastruc (ENSIACET, FR)

    Karin Östergren (SP, SW)

     

    Session 4 : Smart Food Factory

    Chairman : Volker Heinz (DIL, DE)

    Other members :

    Lilia Ahrné (University of Copenhagen, DK)

    Alain Bernard (IRCCyN - École Centrale de Nantes, FR)

    Giampaolo Betta (University of Parma, IT)

    Lionel Boillereaux (ONIRIS, FR)

    Dietrich Knorr (EFFOST President, DE)

  • Contact

    Nicolas CHOMEL

    Project manager - Main Contact

    LMT - France

    contact@food-factory.fr

    +33 243 49 75 24

    Karin Östergren

    Chair of the scientific committee

    SP - Sweden

    François NOGRIX

    Chair of the organizing committee

    LMT - France

     

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