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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Once you register, to Food Factory, you can log on the mobile app “ConnexMe”.
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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
Alberto Gonzalez-Jordan, IMMM, University of Maine, France.
Effect of Particle Morphology and Interaction on the Stabilization of Water/Water Emulsions by Protein Particles.
Session 2 : Safe Food Factory
Debra Smith, Vikan A/S, Denmark.
The future of food industry brushware – a matter of hygienic design
Session 3 : Green Food Factory
Xavier Felipe, Irta, Spain.
Use of solar thermal energy, up to 160 ºC, for the sterilization and spray drying of milk
Session 4 : Smart Food Factory
Giuseppe Avventuroso, Department of Industrial Engineering, University of Parma, Italy
Automated pilot plant for mass-customized chocolate 3D-printing production : an applied study.
SMEs Workshops Program
Session 1 : New & Smart Food Factory
Jean-Sébastien Tamisier, director of HPP Atlantique (Nantes,44) and Frédérique Duranton, CTCPA
A joint venture for the development and production of cold pasteurization by high pressure
Session 2 : Green Food Factory
- Guillaume Chopin, CCO, Fromagerie Bio du Maine (Entrammes, Mayenne, FR)
- Olivier Racaud, CEO. Slaughterhouse of Gévaudan (Antrenas, Lozère, FR)
Food Factories rooted in their terroir. Quality labels and short circuits
Session 3 : Safe Food Factory
Anne Woerth (Mars Chocolat, France)
Hygienic design of transport tanks for bulk foodstuffs
SAFE FOOD FOR THE FUTURE - Friday Oct. 21
Introduction to the workshop. Begoña Pérez Villarreal, Chair of the SAFE Executive Board
Keynote : Felix Mittermayer, 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. Oddur M. Gunnarsson, Matis Iceland
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. Kofitsyo
Cudjoe, NVI Norway
1. Consumer view. Mark Lohmann, BfR Germany
2. Industry view. John O’Brien, Nestlé Switzerland
Discussion and conclusions
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.
Chair of the scientific committee
SP Technical Research Institute of Sweden
Chair of the organizing committee
LMT - France