Tuesday, 5 July 2016, 08:45 - 18:00
Venue: Department of Food Sciences and Technology, Seminar room 2/28
A-1190 Vienna, Austria, Muthgasse 18
details and registration at http://www.isekiconferences.com/vienna2016/
The workshop is organized by the Special Interest Group 5 (SIG5) of the ISEKI Food Association (IFA, https://www.iseki-food.net/) as pre-conference workshop to the 4th International ISEKI_Food Conference. The workshop isdedicated to the Recovery of Valuable Compounds (i.e. polyphenols, carotenoids, antioxidants, dietary fibers, proteins etc) from Food Processing By-products. Workshop will be chaired byDr. Charis M. Galanakis, Galanakis Laboratories, Greece.
State of the art
As long as food processing exists, the non-consumed materials are considered as a substrate of treatment, minimization or prevention. However, nowadays, the prospect of recovering high added-value compounds from these materials and re-utilizing them in the food chain is the new trend in food science and technology field. Besides, the perpetual disposal of high nutritionally proteins, antioxidants or dietary fibers in the environment is a practice that could not be continued for a long time within the sustainability and bioeconomy frame of the modern food industry.
Who we are
Venue: Department of Food Sciences and Technology, Seminar room 2/28
A-1190 Vienna, Austria, Muthgasse 18
details and registration at http://www.isekiconferences.com/vienna2016/
The workshop is organized by the Special Interest Group 5 (SIG5) of the ISEKI Food Association (IFA, https://www.iseki-food.net/) as pre-conference workshop to the 4th International ISEKI_Food Conference. The workshop isdedicated to the Recovery of Valuable Compounds (i.e. polyphenols, carotenoids, antioxidants, dietary fibers, proteins etc) from Food Processing By-products. Workshop will be chaired byDr. Charis M. Galanakis, Galanakis Laboratories, Greece.
State of the art
As long as food processing exists, the non-consumed materials are considered as a substrate of treatment, minimization or prevention. However, nowadays, the prospect of recovering high added-value compounds from these materials and re-utilizing them in the food chain is the new trend in food science and technology field. Besides, the perpetual disposal of high nutritionally proteins, antioxidants or dietary fibers in the environment is a practice that could not be continued for a long time within the sustainability and bioeconomy frame of the modern food industry.
Who we are
IFA-SIG5 is the biggest network worldwide in the field of food waste recovery. It has more than 500 subscribers (from >60 countries) of its Webinar Series and more than 1000 members in its Linkedin group entitled: "Food Waste Recovery & Innovation 2020".
The group operates over the last 3 years and has supported the development of numerous activities, such as a webinar series, e-learning course, Special Issue edition in Food Research International, book edition in Elsevier-Academic Press, expert evaluator database, several bilateral collaborations between academics, institutes, professionals and industries, consortiums for joint funding programs and other activities.
Objective
The objective of the workshop is to provide state of the art knowledge and critical information in the field, by exploring potential sources and classifying target compounds, explaining in details the "Universal Recovery Strategy", as well as noting the advantages and disadvantages of dominant methodologies applied in downstream processing, from the initial source to the final product.
During the workshop, the following major topics will be addressed:
Objective
The objective of the workshop is to provide state of the art knowledge and critical information in the field, by exploring potential sources and classifying target compounds, explaining in details the "Universal Recovery Strategy", as well as noting the advantages and disadvantages of dominant methodologies applied in downstream processing, from the initial source to the final product.
During the workshop, the following major topics will be addressed:
- What is the "Universal Recovery Strategy" and the "5-Stages Universal Recovery Process"
- Classification of target compounds, selection of solvents, conventional and emerging methodologies
- Safety and cost issues, scale up and practical aspects
- Current legislation issues and innovation opportunities
- Recent advantages on food by-products processing: olive mill wastewater, cheese whey, winery sludge, citrus peel, vegetable, cereal and coffee by-products
- Examples and success stories of real industrial and commercialized applications
- Round table discussion for consortiums' development, target Horizon 2020, EU and international funding opportunities, synergies, joint and open innovation actions between academia and industry
Special features include:
- Fees include coffee breaks and light lunch
- Presentations will be provided to the participants
- Free access to the teaching materials of webinar series &· E-learning course
- Privileged registration in the Expert Evaluator Database of SIG5
Programme
| 08:15-08:45 | Registration |
| 08:45-09:00 | Opening Session & IFA's Introduction, Gerhard Schleining (Austria) |
| 09:00-09:30 | The Universal Recovery Strategy, Charis M. Galanakis (Greece) |
| 09:30-10:00 | Concepts to reduce waste in the processing of plant based products, Henry Jäger (Austria) |
| 10:00-10:15 | Coffee Break |
| 10:15-11:45 | Electrotechnologies: A useful tool in biorefinery, Franscisco Barba (Spain) |
| 11:45-12:15 | Ultrafiltration for the separation of functional macro- & micro-molecules, Charis M. Galanakis (Greece) |
| 12:15-12:45 | Mapping the potential of high pressure processing to recover antioxidant bioactive compounds, Franscisco Barba (Spain) |
| 12:45-14:00 | Lunch Break |
| 14:00-14:20 | Commercialized methodologies for the recovery of valuable compounds from food wastes, Charis M. Galanakis (Greece) |
| 14:20-14:40 | Invited Lecture tbc |
| 14:40-15:00 | Industrial recovery and utilization of valuable ingredients from vegetable by-products, Paulus Kosters (The Netherlands) |
| 15:00-15:15 | Coffee Break |
| 15:15-16:00 | Invited Lecture, tbc |
| 16:00-17:00 | Packaging affecting food losses and waste, Johannes Bergmair (Austria) |
| 17:00-18:00 | Roundtable - Discussion |
| 18:00 | End of Workshop |
Registration at http://www.isekiconferences.com/vienna2016/:
EUR 125,00 (students)
EUR 200,00 (Early Bird: payment done until March 31, IFA members)
EUR 250,00 (Regular)
conference delegates get a reduction of EUR 30,00
Cancellation has to be done by e-mail to the Conference secretariat.
until 6 May 2016 - full refund (less EUR 50.- handling fee).
until 6 June 2016 - 50% refund.
after 6 June 2016 no refund
until 6 May 2016 - full refund (less EUR 50.- handling fee).
until 6 June 2016 - 50% refund.
after 6 June 2016 no refund
CONFERENCESECRETARIAT: ISEKI‐Food Association
c/o Department of Food Sciences and Technology
A-1190 Vienna, Austria, Muthgasse 18
Tel: +43‐6991‐9247527 Fax: +43‐1‐9909903
E‐mail: office@iseki-food.net
Web: https://www.iseki-food.net/
c/o Department of Food Sciences and Technology
A-1190 Vienna, Austria, Muthgasse 18
Tel: +43‐6991‐9247527 Fax: +43‐1‐9909903
E‐mail: office@iseki-food.net
Web: https://www.iseki-food.net/
No comments:
Post a Comment