Preliminary Programme FOODSIM'2016, April 3-7, 2016, Catholic University Louvain, Ghent, Belgium

Dear Colleague,

Please find enclosed the preliminary programme
for the FOODSIM'2016 conference, which will be held
at KU Leuven Technologiecampus Gent, Ghent, Belgium from
April 3-7, 2016 in conjunction with the
12th International Trends in Brewing Symposium.

Conference link with extra info is on:
http://www.eurosis.org/cms/?q=taxonomy/term/373

The online registration form is linked on:
https://www.eurosis.org/cms/?q=node/3401

Please be aware that as we organize the event
in Belgium we have to add 21% VAT to the fees.
VAT you can reclaim by providing your VAT number
or the one of your employer, or by using the forms
linked on this page:
http://www.eurosis.org/cms/?q=node/3263

Regards
Philippe

Preliminary Programme

Session Timing

April 3
17.00-21.00 Registration and Get-Together-Party

April 4
O8.00-17.00 Registration
O8.30-09.00 Welcome and Trends in Brewing Welcome
O9.00-10.00 FOODSIM & TIB Shared Session: Keynote Lectures “Diversity of Beer Styles”
10.30-11.00 Coffee Break
11.00-12.30 Recent EU Initiatives in Food Modelling & Simulation
12.30-13.30 Lunch
13.30-16.00 Q-Safe - Quantitative Tools for Sustainable Food & Energy in the food chain
16.00-16.30 Coffee Break
16.30-18.00 Modelling in Food Engineering and Food Technology
18.00-18.30 Welcome by Daniel Termont, Mayor of Ghent and Rik Torfs, Rector KU Leuven
18.30-21.00 Drink and Walking Dinner at the Technical Exhibition

April 5
O8.00-17.00 Registration
O8.30-10.30 Spatiotemporal Predictive Modelling in Foods
10.30-11.00 Coffee Break
11.30-12.30 Food Product and Process Monitoring
12.30-14.00 Lunch
14.00-15.00 Keynote Nathalie Perrot & Evelyne Lutton (INRA-Grignon, France)
15.00-15.30 FOODSIM Software Fair: Flash Introductions
15.30-16.00 Coffee Break
15.30-18.00 FOODSIM Software Fair
19.00-20.00 Concert in Sint Baafs Cathedral, Ghent, by Jan Van Impe, KU Leuven

April 6
O8.30-16.00 Registration
O8.30-10.00 Tutorials: Predictive Modelling under Dynamic Conditions – Part I
10.00-10.30 Coffee Break
10.30-12.00 Tutorials: Predictive Modelling under Dynamic Conditions – Part II
12.00-13.00 Lunch
13.00-14.30 Predictive Food Microbiology
14.30-15.00 Coffee Break
15.00-16.30 Modelling in Food Production
16.30-16.45 FOODSIM Closing Session and Best Paper AWard
16.45-17.30 Final Drink
18.00-24.00 Conference Dinner

April 7
O9.00-12.00 TIB Break-­‐out Sessions
O9.00-15.00 FOODSIM & TIB Company Visits (Optional at extra cost-limited spaces):
Brewery Westmalle; Brewery Anders! and Brewery Haacht
15.00- Arrival back at the KU Leuven Technology Campus, Ghent

FOODSIM PROGRAM

KEYNOTE

Title to be announced
Nathalie Perrot and Evelyne Lutton, INRA-Grignon, France

TUTORIALS

TUT_01
Predictive Modelling under Dynamic Conditions in Food Processing Environments.

Vasilis P. Valdramidis, University of Malta, Msida, Malta, Kirk Dolan, Department of Food Science & Human Nutrition and Department of Biosystems & Agricultural Engineering, Michigan State University, USA, Dries Telen and Jan F.M. Van Impe, KU Leuven, Department of Chemical Engineering-BioTeC, Ghent, Belgium

FOOD_QUAL_05
Parameter Estimations in Predictive Microbiology: How to build Statistically Sound Secondary Models

Simen Akkermans, Filip Logist, Jan F.M. Van Impe, BioTeC, OPTEC, KU Leuven, CPMF, Ghent, Belgium

SESSIONS

RECENT EU INITIATIVES IN FOOD MODELLING & SIMULATION

FOOD_MOD_01
FoodMC: A European COST Action on Food Modelling.

Alberto Tonda, INRA-Grignon, France

FOOD_QUAL_08
Q-Safe Erasmus Training Programme – Teaching and Student Learning Experiences

Enda Cummins, University College Dublin, Dublin, Ireland and Vasilis Valdramidis, University of Malta, Msida, Malta and Jan Van Impe, KU Leuven, Belgium and Jeanne-Marie Menbré, ONIRIS, La Chantrerie, France and Kostas Koutsoumanis, Aristotle University of Thessaloniki, Thessaloniki, Greece and Serafim Bakalis, University of Birmingham, Birmingham, United Kingdom and Aludena Hospido, University of Santiago de Compostela, Santiago de Compostela and Ismael Martínez Lede, FEIRACO S. Coop. Galega, Spain

Q-SAFE - QUANTITATIVE TOOLS FOR SUSTAINABLE FOOD & ENERGY IN THE FOOD CHAIN

FOOD_QUAL_01
Modelling the Mycelium Formation Ability of Penicillium Expansum as a Function of Propolis pH ad NaCi

Arianne Muscat and Vasilis Valdramidis, University of Malta, Msida, Malta and Ioannis Mourtzinos, Maria Gougouli and Konstantinos P. Koutsoumanis, Aristotle University of Thessaloniki,Thessaloniki, Greece

FOOD_QUAL_02
Artificial Neural Networks as a Tool to predict the Migration of Silver from Antimicrobial Nano-Coated LPDE Films

Joseph C. Hannon and Enda Cummins, University College Dublin, Dublin and Joseph P. Kerry, Malco Cruz-Romero, Shafrina Azlin-Hasim and Michael Morris, University College Cork, Cork, Ireland

FOOD_ENG_07
Development of Vacuum-Packed Meat-Based Model Systems for the Evaluation of the Food Intrinsic Complexity on Listeria Monocytogenes Growth at Refrigeration and Abuse Temperatures

Maria Baka, Estefanía Noriega, Kristof Van Langendonck and Jan F.M. Van Impe, BioTeC, OPTEC, KU Leuven, and CPMF², Ghent, Belgium

FOOD_QUAL_06
Second Order Monte Carlo Simulation to Characterise the Health Impact of Different Infant Feeding Strategies - Q-Safe Session

Géraldine Boué, Sandrine Guillou and Jeanne-Marie Membré, LUNAM University, Oniris, UMR1014 Secalim and INRA, and Jean-Philippe Antignac and Bruno Le Bizec, LUNAM University, Oniris, LABERCA, Nantes, France and Enda Cummins, UCD, Dublin, Ireland

FOOD_FUNC_02
Modelling of a Nutrient Feedback Mechanism during Human Digestion of Carbohydrates

Tom Moxon and Serafim Bakalis, The University of Birmingham Edgbaston, Birmingham, United Kingdom, and Philippe Nimmegeers, Dries Telen and Jan Van Impe, KU Leuven, BioTeC+ & OPTEC, Ghent, Belgium

MODELLING IN FOOD ENGINEERING AND FOOD TECHNOLOGY

FOOD_ENG_01
Modeling the Drying of a Food Processing Plant

Logan Lecoq, Onrawee Laguerre, Evelyne Derens and Hong-Minh Hoang, Irstea UR GPAN, Antony and Denis Flick, UMR Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay, Massy, France

FOOD_SCI_02
Prediction of material behaviour and flows in industrial food processing

B. Debbaut, ANSYS Belgium, Wavre, Belgium

FOOD_ENG_02
Model Based Prevention of Powder Build-up in Spray Driers, including Visualization

Kevin N. van Koerten, Martijn B. Fox , Han Straatsma, Maykel Verschueren and Coen Akkerman, NIZO food research, Ede, The Netherlands

SPATIOTEMPORAL PREDICTIVE MODELLING IN FOODS

FOOD_SCI_01
Individual Based Modeling of Microbial Colony Dynamics on Food Surfaces in a Parallel Simulator

Ignace Tack, Filip Logist and Jan Van Impe, BioTeC+, KU Leuven, Belgium and Fabrice Harrouet and Gireg Desmeulles, Lab-STICC, UMR 6285 CNRS, UEB/ENIB/CERV, France

FOOD_SCI_04
Towards an individual-based simulator of the yeast Saccharomyces cerevisiae for the food science with predictive capabilities

Xavier Portell, INRA, AgroParisTech, UMR1402 ECOSYS, Thiverval-Grignon, France and Marta Ginovart, Universitat Politècnica de Catalunya, Castelldefels (Barcelona), Spain

FOOD_SCI_05
Modelling Spatiotemporal Dynamics in a Food Matrix

Thorsten Stefan and Philipp Kügler, University of Hohenheim, Schloss Hohenheim, Stuttgart, Germany

FOOD_FUNC_01
3D Individual Based Model for Bacteria Growth and Spatial Interactions: Application to the Case of Listeria Monocytogenes and Carnobacterium Piscicola

Fabrice Harrouet and Gireg Desmeulles, Lab-STICC-UEB-ENIB, UMR CNRS 6285 and Pascal Redou and Laurent Gaubert, LATIM, INSERM UMR 1101, CERV, Plouzane, France

FOOD PRODUCT AND PROCESS MONITORING

FOOD_SCI_06
Role of Differential Plating Methods in the Detection of Sublethal Injury Induced to Listeria Monocytogenes by Natural Plant Extracts

Davy Verheyen, Maria Baka, Estefanίa Noriega, Jan F.M. Van Impe, BioTeC, OPTEC, KU Leuven, and CPMF², Ghent, Belgium

FOOD_QUAL_11
Application of Near-Infrared Transmission (NIT) Spectroscopy for Determination of Fat and Protein in Quinoa (Chenopodium Quinoa Wild) Grains

Christian Encina-Zelada and José A. Teixeira, University of Minho, Portugal and Jorge Pereda, Luz Gómez-Pando and Martha Ibañez, National Agricultural University, La Molina, Peru and Vasco Cadavez and Ursula Gonzales-Barron, CIMO, Polytechnic Institute of Braganza, Portugal

FOOD_SIM_TOOL_01
Explorative MS-fingerprinting to assess novel applications of Non-thermal plasma in food research

Jeroen Vandamme, Matthias De Roose, Luc De Cooman, Jim Van Durme, (M2S), KU Leuven Campus Ghent, Technology Campus, Ghent, Belgium

PREDICTIVE FOOD MICROBIOLOGY

FOOD_SCI_08
Heat Resistance of Escherichia Coli O104:H4 in Ground Chicken as affected by Pomegranate Powder

Ursula Gonzales-Barron and Vasco Cadavez, CIMO, Polytechnic Institute of Braganza, Portugal and Vijay K. Juneja and Sudarsan Mukhopadhyay, US Department of Agriculture, Pennsylvania and Mendel Friedman, US Department of Agriculture, Albany, USA

FOOD_QUAL_09
Development of Fish-Based Model Systems for Kinetic Studies of Foodborne Pathogens

Davy Verheyen, Maria Baka, Torstein Skåra, Stijn Vercruyssen, Nicolas Cornette, Jan F.M. Van Impe, KU Leuven, OPTEC, Louvain and CPMF2, BioTeC, Chemical and Biochemical Process Technology and Control, Ghent, Belgium

FOOD_QUAL_03
Effect of Ultrasound on Recovery Kinetics of Alicyclobacillus Acidoterrestris Spores

Myrsini N. Kakagianni and Konstantinos P. Koutsoumanis, Aristotle University of Thessaloniki, Thessaloniki, Greece and Vasilis P. Valdramidis, , University of Malta, Msida, Malta

FOOD_QUAL_10
The Role of Food Intrinsic Factors on the Inactivation Efficacy of Cold Atmospheric Plasma

Cindy Smet, Estefania Noriega, Ioannis Matsoukas, Frederik Rosier and Jan F. Van Impe, KU Leuven CPMF, Ghent, Belgium and James Walsh, University of Liverpool, Liverpool, United Kingdom and Vasilis Valdramidis, University of Malta, Msida, Malta

MODELLING IN FOOD PRODUCTION

FOOD_ENG_04
Coupling Fluid Flow, Heat Transfer and Food Product Transformation in a Tubular Heat Exchanger, including the Influence of Curved Sections

Artemio Plana-Fattori, Emilie Auger, Christophe Doursat and Denis Flick, UMR Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay, Massy, and , AgroParisTech, Paris CEDEX 5, France

FOOD_QUAL_13
Classifying Beef Carcasses according to Meat Quality using Animal/Carcass Characteristics and pH/Temperature Decline Descriptors Early Post Mortem

Cristina Xavier, Ursula Gonzales-Barron and Vasco Cadavez, CIMO, Polytechnic Institute of Braganza and Alexandra Müller, ICBAS, University of Porto, Portugal

FOOD_ENG_05
Reduction of 3 Monochloropropane 1, 2-Diol (3-MCPD) Esters during Palm Oil Refining

Chin Ping Tan, Universiti Putra Malaysia, Serdang, Selangor, Malaysia

FOOD_PROD_01_STUD
Sustainable Production Logistics-Location Problem for Reusable Transport Packages in Multi-food Production Network with Production Cycle

Di Zhang, Fakultät Maschinenbau / Institut für Transportlogistik, Dortmund, Germany

SOFTWARE PRESENTATIONS

The following software packages will be presented and be available for hands-on testing

Software: Ansys

title to be announced

B. Debbaut, ANSYS Belgium, Wavre, Belgium


Software: FoodRisk-Labs

FoodRisk-Labs Open Source Software Tools Supporting Food Safety Decision Making

Matthias Filter, Christian Thons, Carolina Plaza Rodriguez, Miguel de Alba, Alexander Falenski, Annemarie Kasbohrer, Bernd Appel and Armin Weiser

Software: Sym'Previus

Combining the Use of International Databases and Guidance Documents on Challenge-Tests to the Benefits of the Zwietering's and Mafart's Concepts: Sym'Previus- an App to make Microbial Growth and Inactivation Modeling Easy and Sure.

Noemie Desriac, V.Huchet, D.Sohier, O.Couvert and J.C.Augustin

Software: MicroHibro

Microhibro: an on-line tool for quantitative microbial risk assessment in foods

Fernando Perez-Rodriguez, Antonio Valero, Elena Carrasco, Guiomar Denisse Posada-Izquierdo, Rosa Maria Garcia-Gimeno, Gonzalo Zurera Department of Food Science and Technology. Edificio Darwin, Campus Rabanales, University of Cordoba, Cordoba, Spain

Software: GINAFIT

Title to be announced

KULeuven

Software: ListeriaMeatModel

Title to be announced

KuLeuven-Ugent

TRENDS IN BREWING PROGRAM

Keynote Lectures: Diversity of Beer Styles

Chair: Wendell Iverson, Leapfrog R&D, The Netherlands

Title to be announced
Charlie Bamforth, University of California, Davis, USA

Title to be announced
Krishan Maudgal, Maudgal Int., Belgium

Title to be announced
Melissa Cole, Independent Beer Writer, United Kingdom

Keynote Lectures: Diversity of Beer Styles - Case Studies

Chair: Guido Aerts, KU Leuven, Belgium

Case Study Europe
Thomas Becker, TU München, Germany

Case Study Africa and Canada
Christian von der Heide, Newlands Systems, Canada

Case Study USA
Chuck Skypeck, Brewers Association, USA

Case Study Asia
Chonlada Manakul, Boonrawd Brewery, Thailand

SESSIONS

BEER STYLES

AL.01
The problem of defining beer styles

Paul Hughes, Oregon State University, USA

AL.02
Beer style guidelines

Derek Walsh, Consultant for BrewingInformationEducationResearch+ (BIER+), The Netherlands

AL.03
Modern production of alcohol free beers for varying breweries and beer styles

Roland Pahl, VLB Berlin, Research Institute for Beer and Beverage Production, Germany

AL.04
Breslauer schöps–an ancient and ephemeral beer style from Silesia

John Brauer, European Brewery Convention Executive Officer, The Brewers of Europe

IL.08
Bavaria on its darker side…

Ludwig Narziss, TU München, School of Life Sciences, Weihenstephan, Germany

SOURCES OF FERMENTABLE EXTRACT

AL.05
Ceremix core sorghum – solution for efficient sorghum processing

Alexander Merz, Novozymes, Switzerland

AL.06
A new low temperature mashing process for unmalted sorghum: impacts of
starch structure

David Cook, University of Nottingham, International Centre for Brewing Science, United Kingdom

AL.07
Better extract recovery by management of barley-­‐associated biofilms

Arja Laitila, VTT Technical Research Centre of Finland, Finland

SOURCES OF FLAVOUR DIVERSITY I

AL.08
Fifty ways of green-hop dosing strategies and their equipment

Tobias Becher, Ziemann Holvrieka, Germany

AL.09
Special beers with unusual hopping

Adrian Forster, HVG Hopfenverwertungsgenossenschaft, Germany

AL.10
The application of science to hop blending

Chris Smart, Campden BRI, United Kingdom

AL.11
Characterization of the thiol aromatic potential of different hop(Humulus Lupulus) varieties

Aurélie Roland, Nyseos Company, France

SOURCES OF FLAVOUR DIVERSITY II

AL.12
Separation of citrus, floral and spicy fractions from hop oils using supercritical CO2 as a process solvent

Ray Marriott, Bangor University, United Kingdom

AL.13
Characterization of the citrus character of hops via gas chromatography – mass spec/olfactometry

Colin Wilson, Totally Natural Solutions, United Kingdom

AL.14
IFAST’s insights and advances in improving the efficiency of beer bittering

Pascal Mertens, IFAST, Belgium

AL.15
Sensory training for hops and hop intensive beers–let’s speak one language

Alicia Munoz, Barth Haas, United Kingdom

MICROBIAL (FERMENTATION) DIVERSITY I

AL.16
The influence of Torulaspora delbrueckii in mixed fermentation using different Saccharomyces cerevisiae starter strains

Laura Canonico, Polytechnic University of Marche, Department of Life and Environmental Sciences, Italy

AL.17
Fermentation assays reveal differences in sugar and (off-­‐) flavor metabolism across Brettanomyces bruxellensis

Sam Crauwels, KU Leuven, Laboratory for Process Microbial Ecology and Bioinspirational Management(PME&BIM), Belgium

AL.18
Multi-­‐screening method to identify potential novel brewing yeast in environmental samples

Mathias Hutzler, TU München, Research Center Weihenstephan for Brewing and Food Quality, Germany

AL.19
Phylogenetic analysis of Saccharomyces cerevisiae isolated from African traditional fermented drinks

Karl Rumbold, University of the Witwatersrand, South Africa

MICROBIAL (FERMENTATION) DIVERSITY II

AL.20
Selection of indigenous Saccharomyces cerevisiae strains for top fermentation beer production

Gabriela Gontijo Montandon, Federal University of Minas Gerais, Institute of Biological Sciences, Brazil

AL.21
New targeted beer flavours via an in vivo approach combined with a micro-­‐beer
screening platform

Catrienus de Jong, NIZO Food Research, The Netherlands

AL.22
Active Dry Yeast (“ADY”) demystification for beer, concept and illustrations

Yves Gosselin, Fermentis, Division of S.I. Lesaffre, France

FINAL PRODUCT EVALUATION I

AL.23
Evaluation of haze formation in novel alcoholic beverages

Christopher Rice, Campden BRI, United Kingdom

AL.24
Sensory best practices for monitoring beer flavour stability

Boris Gadzov, FlavorActiV Limited, United Kingdom

AL.25
Predicting the intrinsic aldehyde content of beer – advances in the study of beer flavour stability

Jessika De Clippeleer, KU Leuven, Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Belgium

FINAL PRODUCT EVALUATION II

AL.26
Survey of contemporary tasting practices in breweries

Rebecca Ford, Cara Technology Limited, United Kingdom

AL.27
Scalping of hop volatiles from beer into crown cork liner polymers

Philip Wietstock, TU Berlin, Department of Food Technology and Food Chemistry, Chair of Brewing Science, Germany

AL.28
Comparison of the aroma profiles of hops by TD-­‐GC-­‐TOF MS and soft electron ionisation

Laura McGregor, Markes International, United Kingdom

 

-
Philippe Geril
EUROSIS -ETI
Greenbridge science Park
Ghent University - Ostend Campus
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Belgium
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Fax: OO32.59.255339
E-mail: philippe.geril@eurosis.org
E-mail: pgeril@yahoo.co.uk
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