EHEDG : Food Factory partner
To mark the 10 years of the French section, EHEDG will be honored at the gala dinner.
EHEDG France will organize an SME workshop on “Safe Food Factory”.
SAFE Event 2016
Safe Food for the Future
On Friday morning, the SAFE Consortium will organize a workshop.
Food Factory Dating
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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
(simultaneous French / English translation)
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.
Automated pilot plant for mass-customized chocolate 3D-printing production: an applied study. Giuseppe Avventuroso, Department of Industrial Engineering, University of Parma, Italy
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
(chairman : Christophe Hermon, CTCPA)
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) and Frédérique Duranton, CTCPA
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
(chairman : Jean Luc Perrot, Valorial)
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
(chairman : Erwan Billet, EHEDG France)
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)
The SAFE Consortium Program
SAFE FOOD FOR THE FUTURE - Friday Oct. 21
Introduction to the workshop. Begoña Pérez Villarreal, Chair of the SAFE Executive Board
Keynote. Person not confirmed, DG Health and Food Safety
1. Microbes: Pathogen pilot plant – cooking up the most dangerous food to ensure food safety. Askild Holck, Nofima Norway
2. Chemicals: New tools for the assessment of emerging contaminants in seafood. A case study : perfluorinated compounds. Alex Barranco, AZTI Spain
3. Improving and ensuring food safety in the circular economy. John O’Brien, Nestlé Switzerland
4. New Technologies: Use of chitinolytic enzymes to improve the shelf life of chestnut fruits during postharvest. Michelina Ruocco, CNR-IPSP Italy
5. Keeping consumer interests and legislation relevant for holistic food safety policies. NVI Norway
1. Market view.
2. Assessor view.
3. Consumer view.
4. Industry view.
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)
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
If you had to describe Laval in one word, the word would be balance. Balance between resolutely innovative economic choices and maintaining a high quality living environment, between a vitalised town centre and a spread out conurbation, between the strong emergence of a forward-looking town and the consciousness of a lifestyle upheld.
Become a partner !
Chair of the scientific committee
SP Technical Research Institute of Sweden
Chair of the organizing committee
LMT - France