• 8th International Conference

     

    Laval (France)

    October, 19th to 21st, 2016

     

    Premium Partner

    Featuring high productivity and precision, Stäubli robots offer solutions for all industries.

    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.

  • 1 DATE, 1 PLACE, 3 EVENTS

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

    gathering the scientific community and companies of the Food chain.

    This event is an opportunity for meetings between researchers and industrial

    in view of collaboration and technology transfer.

    Industrialists, initiate R&D projects with scientists.

    Scientists, collaborate with industries and find new R&D subjects.

     

    PROGRAMME OVERVIEW

    Scientific conferences

    Four consecutive thematic sessions (Simultaneous French / English translation).

    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.

  • Food Factory Dating

    Expand your network

    Once you register, to Food Factory, you can log on the mobile app “ConnexMe”.

     

    You can find :

    • The detailed programme of the conferences
    • The information on the event
    • The attendees list
    • The interactive map of the Laval theater

     

     

       

       

          You will also be able to :

          • Contact participants via private messages before and during the event
          • Organize private meetings with other participants, during the conference breaks (choose the date, time and place of these meetings)
          • Be alerted when a conference begins

           

          Mobile app available on Apple Store and Google Play.

           

           

           

        • 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

          DOWNLOAD THE DETAILED PROGRAMME

          (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

          • Safe Food for the Future from SAFE consortium

          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

          • Safe Food for the Future from Many Sides

          1. Market view.
          2. Assessor view.
          3. Consumer view.
          4. Industry view.

        • Registration

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

          Full price : 450.00€ w/o VAT (540.00 w/ VAT)

          Students rate : 200.00€ HT w/o VAT (240.00 w/ VAT)

           

          SMEs Workshops 2-day Pass (Welcome Cocktail included)

          Full price : 150€ w/o VAT (180.00 w/ 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)

          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

        • They registered

          Abdellah Arhaliass, GEPEA UMR Université de Nantes, France

          Alain Le-Bail, ONIRIS-UMR GEPEA, France

          Alberto Gonzalez Jordan, Universite du Maine, France

          Anaïs Overney, ANSES Laboratoire de sécurité des aliments, France

          Anna Kharlamova, Université du Maine, France

          Anne Woerth, MARS Chocolat France, France

          Anne-Céline Renaud, VITAGORA, France

          Anoek van der Wal-Hendriks, Mars Chocolate, Nederlands

          Ariane Voyatzakis, Bpifrance, France

          Arnaud Bridier, ANSES, France

          Arnaud Derrien, STAUBLI, France

          Arnaud Legrand, Energiency, France

          Askild Holck, Nofima, Norway

          Benjamin Barberot, Europlastiques, France

          Bérangère Lafon Puyo, Laboratoires Anios, France

          Bobette Mukola Mukeba, University of Kinshasa, Democratic Republic of Congo

          Cedric Reynier, Vikan A/S, United Kingdom

          Charlotte Eklund-Jonsson, SP Food & Bioscience, Sweden

          Chong-Tai Kim, Korea Food Research Institute, South Korea

          Christine Pissavin, IUT de Saint-Brieuc, France

          Christophe Goepfert, ITHPP, France

          Christophe Hermon, CTCPA, France

          Christophe Soumet, ANSES, France

          Claire Noguera, DIRECCTE PAYS DE LA LOIRE, France

          Conor Mulligan, Delta Print & Packaging, United Kingdom

          Danièle Quemper Nguyen, Fédération Française de la BROSSERIE, France

          Debra Smith, Vikan, United Kingdom

          Delphine Gueguen, Group Supply and Support, France

          Denis Gere, Fromagerie Bio du Maine, France

          Dominique Heitz, Irstea, France

          Driss Aziani, Lactalis, France

          Eirin Bar, SINTEF Fisheries and Aquaculture, Norway

          Ekrem Misimi, SINTEF Fisheries and Aquaculture, Norway

          Elling Ruud Øye, SINTEF Fisheries and aquaculture, Norway

          Emeka Madu Ezekwueche, Akumjum Global Limited, Norway

          Emmanuel Lutellier, HUBERT METAL, France

          Ernesto Tripodi, University of Birmingham, United Kingdom

          Erwan Billet, HYDIAC, France

          François Nogrix, Laval Mayenne Technopole, France

          Frank Moerman, Catholic University of Leuven - KU Leuven, Belgium

          Frédérique Duranton, CTCPA, France

          Fredrik Innings, Tetra Pak Processing Systems, Sweden

          Genevieve Gesan-Guiziou, INRA, France

          Gerard Soulard, FLEURY MICHON, France

          Ghislain Perache, Festo France, France

          Gilles Nassy, IFIP institut du Porc, France

          Giuseppe Avventuroso, University of Parma, Italy

          Guénolé Treborden, ANACT, France

          Guillaume Chopin, Fromagerie Bio du Maine, France

          Guyon Claire, ONIRIS, France

          Harry Barraza, Arla Foods, Denmark

          Helga Næs, Nofima - Norwegian Institute og food, fisheries and aquaculture, Norway

          Henrik Hegelund, Vikan A/S, United Kingdom

          Hervé Prévost, Oniris-INRA, France

          Hronn Jorundsdottir, Matis, Iceland

          Huub Lelieveld, Global Harmonization Initiative, Netherlands

          Ibrahim Ali Issoufou, Nestlé Niger.sa, Niger

          Jack Legrand, GEPEA UMR, France

          Jake Norman, OAL, United Kingdom

          Jean-Luc Perrot, VALORIAL, France

          Jean-Philippe Balberde, Valorial, France

          Jean-Pierre Abjean, Anses, France

          Jens Petter Wold, Nofima, Norway

          John Holah, Holchem, United Kingdom

          John O'Brien, Nestec Ltd, Nestle Research Center, Swiss

          Jose Cheio de Oliveira, VMI, France

          Julia Esbelin, INRA, France

          Julie Wyns, LIS France, France

          Juzhong Tan, University of Georgia, Georgia

          Kahina Slimani, Anses - Laboratoire de Fougères, France

          Karin Östergren, SP Technical Research Institute of Sweden, Sweden

          Katherine Flynn, SAFE consortium, Belgium

          Knuth Lorenzen, EHEDG, Netherlands

          Kofitsyo Cudjoe, Norwegian Veterinary Institute, Norway

          Kylee Goode, University of Birmingham, United Kingdom

          Lamarche Camille, ITHPP, France

          Laurent Poisson, Université du Maine - IUT de Laval, France

          Ludvig Josefsberg, EHEDG, Netherlands

          Marie-Dominique Quignon, MARIE SAS, France

          Mattia Cassanelli, University of Birmingham, United Kingdom

          Maxime Chevalier, PCM Technologies S.A.S, France

          Michel Auer, LACTALIS, France

          Michel Hébraud, INRA, France

          Michelina Ruocco, CNR-IPSP, Italy

          Muriel Coignard, LABORATOIRE MICROSEPT, France

          Nadia Chibouti, Invest in Western France, France

          Nicolas Chomel, Laval Mayenne Technopole, France

          Norman Wiernasz, Oniris-Ifremer, France

          Oddur Gunnarsson, Matis, Iceland

          Olivier Firmesse, ANSES Laboratoire de sécurité des aliments, France

          Olivier Rondouin, DOCEOR, France

          Oluwaseun Matthew Adeyemi, Ademusek Global Enterprises, Norway

          Oscar Castellani, Cap Aliment, France

          Patrick Cousteix, B2M, France

          Pottier Laurence, ONIRIS, France

          Racaud Olivier, SEML ABATTOIRS DU GEVAUDAN, France

          Salwa El Janati, Lactalis, France

          Shruti Bindal, University of Delhi, India

          Stéphane Guyot, UMR PAM (Université de Bourgogne), France

          Stephanie Passot, AgroParisTech, INRA, France

          Sunil Tamang, SUpport Umbrella Nepal, Nepal

          Thierry Carli-Basset, TECNAL, France

          Thierry Docquier, TECNAL, France

          Tunde Sodipe, Teaching and Research Farm, Obafemi Awolowo University, Nigeria

          Valerie Moreau, LAVAL MAYENNE TECHNOPOLE, France

          Veslemøy Andersen, Global Harmonization Initiative (GHI), Austria

          Volker Heinz, Deutsches Institut für Lebensmitteltechnik e.V., Germany

          Wieslaw Wiczkowski, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Poland

          Xavier Felipe, IRTA, Spain

        • Become a partner !

          350 participants expected

          More than 20 countries represented

          You want to associate your corporate image to innovation

          Gain visibility, book a booth

          Communicate with your customers

          and meet new ones

          Scientifics, Industrials and SMEs

          Visibility on : website, conference place, forum, newsletter

        • Call for posters

          Scientists (PhD students researchers) from academic and industrial research centers are invited to submit their proposals as a one page abstract.

           

          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 Technical Research Institute of Sweden

          François NOGRIX

          Chair of the organizing committee

          LMT - France

           

        • Connect with us

        • Organizers

        • Institutional partners

        • Local authorities

        • Media