Date & Times
Wednesday 28 November
14:45 - 17:30
Messe Frankfurt, Ludwig-Erhard-Anlage 1, Supplier Solutions Theatre, booth 8Q121
International Union of Food Science and Technology (IUFoST) and GDL
Healthy Foods Through New Food Processing Technologies
Over the past half-century, considerable research has shown that poor diets contribute to several hundred thousand premature deaths annually. This has served as the foundation of the Food Industries’ mission to be the vehicle to improve consumer health. New food technologies will be critical, moving into the future, to achieve this aim.
Who should attend? Senior management, business strategists, research and development scientists and food professionals.
Moderator: Professor Dr. Dipl.-Ing. Dietrich Knorr, Professor emeritus, Food Biotechnology & Food Process Engineering, Technical University Berlin & IUFoST President 2016 – 2018
Food of the Future: Focus on Future Technologies by Professor Dr. Henry Jaeger, University of Natural Resources and Life Science (BOKU), Vienna, Austria
Process Development and New Raw Materials: Drivers of Sustainable Innovations in Food Production by Dr. Volker Heinz, Managing Director DIL (Germany)
Development and Commercialization of Healthy Foods through High Pressure Processing – New Developments in Equipment by Dr. Carole Tonello-Samson, Director of Applications, Hiperbaric Company, Spain
Food Safety: Decontamination of Dry Food Ingredients by Low Energy Beam by Barbora Dubovcova, Food Safety Manager at Bühler Group in Switzerland
Panel Discussion Time Allowing
NOTE: To gain access to this workshop you must register for an Hi Europe visitor’s pass – Register here
Free of charge for attendees of Hi Europe 2018. Hi Europe 2018 registration required.
With over 70 member countries and five regional groupings representing more than 300,000 food scientists and technologists worldwide, IUFoST is the world voice of food science and technology. On 28th November IUFoST will deliver a programme focused on emerging food technologies and their applications titled Healthy Foods Through New Food Processing Technologies.