SAFE Event 2016
Safe Food for the Future
On Friday morning, the SAFE Consortium will organize a workshop.
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.
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.
Safe Food Factory
Controlling microbial and chemical food safety, cleaning technologies, etc.
Green Food Factory
Reducing ecological footprint of the food processes, energy saving, waste reduction, short circuits from farm to fork, etc.
Smart Food Factory
Process control and automation, robots, numerical technologies, etc.
schedules and details available soon
Session 1: NEW FOOD FACTORY - Wednesday Oct. 19
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
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 October 20
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.
APIVA (AquaPonie Innovation Végétale et Aquaculture) - a French project for aquaponics knowledge improvement, Pierre Foucard, Itavi, France.
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, Caroline Pénicaud, UMR GMPA- AgroParisTech, INRA, France.
Next generation meat alternatives - the shear cell technology, Friso van Assema, UR Food & Biobased Research, University of Wageningen, The Netherlands.
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 October 21
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.
Become a partner !
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)
Chair of the scientific committee
SP - Sweden
Chair of the organizing committee
LMT - France