30 September — 02 October 2013
Florianópolis — Santa Catarina, Brazil

 

 
 

Provisional Program

  • SEPTEMBER 30 (MONDAY) - SHORT COURSE Open or Close

    08:00 – 9:00 Registration | Credenciamento
    09:15 – 09:30 Welcome | Boas vindas
    09:15 - 12:15 Session chairs: Carmen Moraru and Morgana Zimmermann
    09:30 - 10:15 Introduction of Nonthermal Food Processing | Introdução ao Processamento Não-Térmico de Alimentos – Gustavo Barbosa-Cánovas, Washington State University
    10:15 – 10:45 Coffee-break | Intervalo
    10:45 – 11:15 High Pressure Processing | Alta Pressão Hidrostática – Pablo Juliano , CSIRO 
    11:15 – 11:45 Irradiation | Irradiação - Rosana Moreira, Texas A&M University
    11:45 – 12:15 Supercritical Carbon Dioxide | Dióxido de Carbono Supercrítico – José Vladimir Oliveira and Alcilene R. M. Fritz, Federal University of Santa Catarina
    12:15 – 13:30 Lunch | Almoço
    13:30 – 17:30 Session chairs: Rosana Moreira and José Vladimir de Oliveira
    13:30 – 14:00 Membrane | Membrana – Lourdes Maria C. Cabral, EMBRAPA
    14:00 – 14:30 Ultraviolet and pulse light | Luz ultravioleta e Luz pulsante – Carmen Moraru, Cornell University
    14:30 – 15:00 Pulsed Electric Fields | Campo Élétrico Pulsado – Roman Buckow, CSIRO
    15:00 – 15:30 Ultrasound | Ultrasom – Hao Feng, Illinois University
    15:30 – 16:00 Coffee-break | Intervalo
    16:00 – 16:30 Basic Aspects of Cold Plasma | Aspectos Básicos do Plasma a frio - Oliver Schlüter, ATB Potsdam
    16:30 – 17:00 Ozone | Ozônio – Ahmed Yousef, Ohio State University
    17:00 – 17:30 Safety and regulation | Segurança e regulamentação – Christopher Doona, US Army – Natick Soldier RD&E Center
    17:30 – 17:45 Closing Ceremony  | Cerimônia de Encerramento

  • OCTOBER 1ST (TUESDAY) - WORKSHOP Open or Close
    8:00 – 9:00 Registration | Credenciamento
    9:20 – 9:50 Opening Ceremony | Cerimônia de Abertura
    9:50 – 10:20 Opening Lecture – Breaking the Ice with Nonthermal Processing | Palestra de Abertura – Quebrando o gelo com o processamento não térmico – Gustavo Barbosa-Cánovas, Washington State University
     
    Session 1 | Sessão 1: Nonthermal technologies: food safety and legislation |Tecnologias Não-Térmicas: segurança de alimentos e legislação
    Chairs: Carole Tonello and Gipsy Tabilo-Munizaga

    10:20 – 10:50 Keynote overviewEffect of Nonthermal processes on microorganisms | Efeito do Processamento Não-Térmico nos Micro-organismos – Christopher Doona, US Army  Natick Soldier RD&E Center
    10:50 – 11:20 Coffee-break and Poster Session | Intervalo e Sessão de Pôsteres
    11:20 – 11:50 Food Safety Validation for Nonthermal Processes | Validação da segurança de alimentos em processos não-térmicos –  Simone Moraes Raszl, SENAI
    11:50 – 12:10 Safer fresh produce: meeting the challenge with ozone application | Produtos frescos mais seguros: enfrentando o desafio com a aplicação de ozônio  Ahmed Yousef, Ohio State University
    12:10 – 12:30 Recent Developments in Plasma Techniques for Food Treatment | Atualizações na aplicação da tecnologia de plasma para o tratamento de alimentos – Oliver Schlüter, ATB Potsdam
    12:30  12:45 Oral presentation: Reduction of Food Allergens using Non-thermal Technologies  – Opportunities and Challenges – Balunkeswar Nayak, University of Maine
    12:45 – 13:00 Oral presentation: Effect of combined ultrasonic, pressure and heat treatment on the inactivation of Listeria monocytogenes in beef extract  – André Tomé Colho Lourenço, Brazilian Department of Agriculture, Animal Production and Food Supply
    13:00 – 13:15 Oral presentation: Microbial inactivation by a combined PEF-HPCD treatment in a continuous flow system  – Gianpiero Pataro, University of Salerno
    13:10 – 14:00 Lunch | Almoço

    Session 2 | Sessão 2
    Nonthermal technologies: quality focused on nutritional and sensory issues | Tecnologias Não-Térmicas: qualidade com foco em questões nutricionais e sensoriais
    Chairs: Roman Buckow and Marcelo Cristianini

    14:00 – 14:30 Keynote overview: Consumer perception on novel technologies | Percepção do consumidor sobre novas tecnologias – Rosires Deliza, EMBRAPA
    14:30 – 14:50 The effect of high pressure based technologies on quality characteristics of plant based food systems: integrating mechanistic, kinetic and fingerprinting approaches – Tara Grauwet,  Leuven University
    14:50 – 15:10 Pulsed Light and Ultraviolet treatment as method for microbial inactivation in the Food Industry: fundamentals, applications and advances | Luz Pulsada e tratamento ultravioleta como método de inativação microbiana na Indústria de Alimentos: fundamentos, aplicações e avanços – Carmen Moraru, Cornell University
    15:10 – 15:30 Membrane Technology: Tendencies in Food Sector |Tecnologias de Membranas: tendências no setor de alimentos – Lourdes M. C. Cabral, Embrapa 
    15:30 – 15:50  Research and Innovation Towards Competitiveness|Pesquisa e Inovação Gerando CompetitividadeJefferson de Oliveira Gomes, SENAI
    15:50 – 15:55 Poster briefing: Production of essential orange oil emulsions by high pressure homogenization as a prior step for microencapsulation by spray drying – Miriam Hubinger, UNICAMP 
    15:55 – 16:00 Poster briefing: Application of CO2 in Perna perna mussel: evaluation of absorption mechanism during soluble gas stabilisation (SGS) – Marieli de Lima, Federal University of Santa Catarina
    16:00 – 16:05 Poster briefing: Application of High Hydrostatic Pressure process on food allergenic proteins – Serena De Maria, University of Salerno
    16:05 – 16:40 Coffee-break and Poster Session | Intervalo e Sessão de Pôsteres 
    16:40 – 16:55 Oral presentation: Shelf life of sonicated apple juice: effects on microbial population and volatile compounds Luca Fasolato, University of Padova 
    16:55 – 17:10 Oral presentation: Proteins Changes Caused by High Hydrostatic Pressure: A DSC and FT-IR Study – Gipsy Tabilo-Munizaga, Bío Bío University
    17:10 – 17:25 Oral presentation: High pressure effects on extractability of carotenoids in persimmon fruit tissues. A microestructrual approach –  M. Pilar Cano,CSIC-UAM
    17:25 – 18:00 3 Parallel Breakout sessions – Current situation and potential applications to the following Sectors:
    (1) Milk and Dairy (Pablo Juliano) | Leite e Derivados
    (2) Meat and Seafood (Roman Buckow) | Carnes e Frutos do Mar
    (3) Horticulture (Pedro Elez-Martínez) | Horticultura
  • OCTOBER 2ND (WEDNESDAY) - WORKSHOP Open or Close

    Session 3 |Sessão 3
    Nonthermal technologies: sustainability, engineering and packaging (energy, water, waste and co-products) | Tecnologias Não-Térmicas: sustentabilidade, engenharia e embalagem (energia, água, resíduos e co-produtos) 
    Chair: BalaBalasubramaniam and M. Pilar Cano

    9:30 – 10:00 Keynote overview: Nonthermal processing and packaging for sustainable food manufacture | Tecnologias de Processamento Não-Térmico de Alimentos: desafios e oportunidades da sustentabilidade, engenharia e embalagem – Roman Buckow, CSIRO
    10:00 – 10:20 High Pressure and Modified Atmosphere | Alta Pressão e Atmosfera Modificada – Tobias Richter, Multivac
    10:20 – 10:40 Microbial inactivation by high intensity ultrasound for enhanced food safety | Inativação Microbiana por Ultrassom de Alta Intensidade para Aumentar a Segurança de Alimentos – Hao Feng, University of Illinois
    10:40 – 10:45 Poster briefing: Development of plasma-based decontamination systems for the food industry Christian Theel, Leibniz Institute for Plasma Science and Technology
    10:45 – 10:50 Poster briefing: Ethanol removal from diluted aqueous solutions by forward osmosisAlan Ambrosi, Federal University of Rio Grande do Sul
    10:50 – 10:55 Poster briefing: Aflatoxins degradation by aqueous ozone in different matrices – Maria de Lourdes Souza, Embrapa
    10:55 – 11:15 Coffee-break and Poster Session | Intervalo e Sessão de Pôsteres
    11:15 - 11:35 Nanotechnology applied to packaging | Nanotecnologia aplicada a embalagem – José Manoel Marconcini , EMBRAPA
    11:35 – 11:50 Oral presentation: Megasonic Separation of Multicomponent MaterialPablo Juliano, CSIRO
    11:50 – 12:05 Oral presentation: High Pressure Processing and Packaging – Overview and analysis of occurring phenomenaBenedikt Stefan Fleckenstein, Technische Universität München
    12:05 – 13:00 Parallel Breakout Sessions
    13:00 – 14:00 Lunch | Almoço 

    Session 4 | Sessão 4: Nonthermal technologies: marketing, competitiveness and innovation | Tecnologias Não-Térmicas: marketing, competitividade e inovação
    Chair: Christopher Doona and Rosires Deliza

    14:00 – 14:30 Keynote overview – A 2020 Vision of Nonthermal Processing of Food |A Visão 2010 do Processamento Não-Térmico de Alimentos  Gustavo Barbosa-Canovas, Washington State University
    14:30 – 14:50 Commercial Applications of High Pressure Processing in Food Industry | Aplicações comerciais de processamento de alta pressão na indústria de alimentos – Carole Tonello, Hiperbaric
    14:50 – 15:10 Pulsed Electric Field: Impact of treatment intensity on quality characteristics of plant-based products | Campo Elétrico Pulsado: Impacto da  intensidade do tratamento sobre as características de qualidade dos produtos de base vegetal – Pedro Elez-Martinez, University of Lleida
    15:10 – 15:30 Ionizing Radiation to Ensure the Safety of Fresh produce: an engineering approach | Radiação ionizante para garantir a segurança dos produtos frescos: uma abordagem de engenharia – Rosana Moreira, Texas A&M University 
    15:30 – 16:00 Coffee-break | Intervalo
    16:00 – 16:15 Oral Presentation: Extending Shelf Life of Sliced Mushrooms (Agaricus bisporus) by using Vacuum Impregnation and Electron-Beam Irradiation – Elena Castell- Perez, Texas A&M University
    16:15 – 16:30 Oral presentation: COST TD1104 – a European network for development of electroporation-based technologies and treatments – Giovanna Ferrari, University of Salerno
    16:30 – 16:45 Oral Presentation: Concentrated orange juice viscoelasticity processed by high pressure homogenization technologyThiago Leite, University of Campinas
    16:45 – 17:15 Wrap-Up Breakout SessionsApontamentos das Sessões
    17:15 – 17:25 Presentation of upcoming Nonthermal Food Processing Workshop 2014 | Apresentação da edição 2014 do Nonthermal Food Processing Workshop – Bala Balasubramaniam – Ohio State University
    17:40 – 18:00 Closing and Recognition Ceremony |Cerimônia de Encerramento e Premiações

    Closing Cocktail Get together with Brazilian Music | Coquetel Todos juntos com Música Brasileira

     

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Sponsors

Multivac

 

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Organizers

Supporters

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