FOODSIM 2008, June 26-28, 2008, University College Dublin, Dublin, Ireland, Preliminary Programme

Preliminary Programme

Session Timing

Thursday June 26

08.00-17.00 Registration
08.45-09.00 Welcome
09.00-10.00 Modelling of Heat Transfer and Simulation of Thermal Processes
10.00-10.30 Coffee Break
10.30-11.10 Invited Speaker
11.10-12.30 Simulation tools for food analysis
12.30-13.30 Lunch
13.30-15.00 Modelling and simulation in Food sciences and food engineering
15.00-15.30 Coffee Break
15.30-17.30 Risk Assessment Modelling in Food and Biotechnology

Friday June 27

08.30-17.00 Registration
09.00-10.00 Predictive microbiology applied to Food and Bio-Industries
10.00-10.30 Coffee Break
10.30-11.10 Invited Speaker
11.10-12.30 Chemical Risk assessment modelling for food safety
12.30-14.00 Lunch
14.00-15.00 Modelling and simulation in Food sciences and biotechnology
15.00-15.30 Coffee Break
15.30-16.50 Energy efficiency improvement
16.50-17.50 COST Action Proposal
20.00-23.00 Conference Dinner

Saturday June 28

08.30-09.00 Registration
08.30-09.00 Roundtable Discussion Sustainable Food Production
09.00-10.00 Simulation of Food Production Systems and the Supply Chain
10.00-10.30 Coffee Break
10.30-11.10 Sustainable Food Production
11.10-11.30 Closing Session and Best Paper Award

Invited Speakers

Modelling and simulation of dynamical systems with a dynamical structure
Jean-Louis Giavitto, IBISC, Laboratory for Computer Science, Integrative Biology and Complex Systems, University of Evry, CNRS and Genopole, France

Predictive Microbiology Tools for Evaluating the Compliance of RTE Foods with the New European Union Safety Criteria for Listeria monocytogenes
Kostas Koutsoumanis, Laboratory of Hygiene and Microbiology of Foods, Department of Food Science & Technology, School of Agriculture, Aristotle University of Thessaloniki AUTh, Thessaloniki, Greece

Modelling of Heat Transfer and Simulation of Thermal Processes

Global and local food quality optimization in batch thermal processes

Miri T, Tsoukalas A, Bakalis S, Pistikopoulos S, Rustem B, Fryer PJ, The University of Birmingham, Edgbaston, Birmingham and Imperial College, London, United Kingdom

Modelling of Heat Transfer to Foods Incorporating Uncertainty in the location of Experimental Temperature Measurement

Kevin Cronin, University College Cork, Cork, Ireland and Jose Caro Corrales, Universidad Autónoma de Sinaloa

Optimization of drying kinetics of paneer with low pressure superheated steam using an artificial neural network

Shivamurti Shrivastav, B.K. Kumbhar Manoj Kulshreshtha and Amarjeet Kalra, A D Patel, Institute of Technology, Anand, Gujarat, India

Predictive Microbiology and HACCP Shelf Life Prediction

Individual Based Modelling and Flow Cytometry: Two Suitable Tools for Predictive Microbiology

Clara Prats Soler, Jordi Ferrer Savall, Daniel López Codina, Universitat Politècnica de Catalunya, Castelldefels and Josep Vives Rego, Universitat de Barcelona, Barcelona, Spain

Predictive modelling of Listeria monocytogenes in Irish smoked salmon

S.D. Chitlapill and N. Abu-Ghannam, Dublin Institute of Technology, E.J. Cummins, University College Dublin, Dublin, Ireland

Assessment of the Sensorial Shelf Life of Cultivated Mushrooms

Debabandya Mohapatra and Fernanda A. Rodrigues, University College Cork, Cork and Jesus M. Frias, Dublin Institute of Technology, Dublin, Ireland

Optimal dynamic experiment design as a tool for accurate estimation of microbial growth cardinal temperatures

Van Derlinden, E., Venken, L., Bernaerts, K. and Van Impe, J.F. BioTeC, Katholieke Universiteit Leuven, Leuven, Belgium

Chemical Risk Assesment/Exposure Assessment

An Exposure Assessment of Mycotoxins from Feed to Food in Dairy Milk

Rory Coffey and Enda Cummins, University College Dublin, Dublin 4, Ireland

Quantitative risk ranking and prioritisation of chemical contaminants in skim milk powder chain

A.Adekunte, F. Butler and C.O’Donnell, School of Agriculture, Food Science and Veterinary Medicine, Belfield, Dublin , Ireland

A Methodology for predicting Barley β Glucan levels during Pre-Harvest Stages

Uma Tiwari and Enda Cummins, UCD School of Agriculture, University College Dublin, Dublin, Ireland

Exposure assessment to phycotoxins in recreative shellfish harvesters: a sampling plan

Cyndie Picot, François-Gilles Carpentier, Alain-Claude Roudot, Université de Bretagne Occidentale, Brest Cedex 3, France

Risk Assessment Modelling in Food and Biotechnology

A Meta-Analysis Study of the Effect of Chilling on Prevalence of Salmonella SPP, on Pig Carcasses

D. Bergin, U. Gonzales-Barron and F. Butler, UCD School of Agriculture, University College Dublin, Dublin, Ireland

A Preliminary Simulation Model for the Prevalence of Salmonella 4 spp during Pork Processing in Ireland

Ursula Gonzales Barron, Francis Butler and Donal Bergin, University College Dublin, and Sharon Duggan, Deirdre Prendergast and Geraldine Duffy, Ashtown Food Research Centre, Dublin, Ireland

A comparison of Deterministic and Stochastic Epidemic Models for the Risk Assessment of Salmonella at the Preharvest level of Pork Production

Ilias Soumpasis and Francis Butler, University College Dublin, Belfield, Dublin, Ireland

A Comparison of a Simple Spreadsheet Tool for Risk Assessment and a Fuzzy Risk Assessment Tool for Ranking of Foodborne Pathogens in Poultry Meat

Beatriz Aybar-Barboza, Francis Butler, UCD School of Agriculture, University College Dublin, Dublin, Ireland

Modelling and Simulation in Food Sciences and Food Engineering

Modelling and simulation of bakery production lines for process analysis and optimization

W. Hussein, F. Hecker, M. Mitzscherling, Th. Becker, Universität Hohenheim, Stuttgart, Germany

Sandwich Bread Cooling

Jean-Yves Monteau, GEPEA, UMR CNRS 6144, ENITIAA, Nantes cedex 3, France

Effect of the temperature and relative humidity in the respiration rate (RR) & transpiration rate (TR) in Agaricus bisporus

L. Aguirre, J. Frías and C. Barry-Ryan Dublin Institute of Technology and H. Grogan, Teagasc, Kinsealy R&D Centre, Dublin, Ireland

Time to Failure and Time to Repair Profiles Identification

Giuseppe Perrica, University of Modena e Reggio Emilia, Reggio Emilia, Italy

Expansion of the Whole Wheat Flour Extrusion

Hongyuan Cheng and Alan Friis, Technical University of Denmark, Lyngby, Denmark

Modelling and Simulation in Food Science and Biotechnology

Estimation of two parameters to fit a tendency model for dynamic simulation of an industrial crystallisation process

Michel Benne, Brigitte Grondin-Perez, Jean-Pierre Chabriat, University of La Reunion, Saint-Denis messageries cedex, France

Prediction of partition coefficients of plastic additives between food simulants and polyethylene films

Guillaume Gillet, Laboratoire National d’Essais, Trappes Cedex. Stéphane Desobry, Nancy Université, LSGA-ENSAIA-INPL, Vandoeuvre lès Nancy and Olivier Vitrac, Institut National de la Recherche Agronomique, Massy, France

Reaction Engineering for Sponge Cake Baking: Development of a Methodology to extract an Apparent Identifiable Reaction Scheme

S. Fehaili, B. Rega, and P. Giampaoli, AgroParisTech, CNAM, INRA and M. Courel and C. Bonazzi AgroParisTech, Cemagref, INRA, Massy and C. Brandam and X. Meyer, CNRS/UPS/INPT, Toulouse, France

Energy Efficiency Improvement

An Application for Energy Optimization in Sugar Plants

Merino A. and Alves R., Center of Sugar Technology, and Acebes L. F., de Prada C., University of Valladolid, Valladolid, Spain

Computer-Aided Energy Efficiency Evaluation of Microwave Thawing

L. Boillereaux and E. Akkari, GEPEA, UMR CNRS 6144, ENITIAA and C. Josset, B. Auvity and C. Castelain, LTN, UMR CNRS 6607, Polytech. Nantes, France

Food Slab Heating by Combined Microwaves and Forces Convection: A Conjugate Approach

Francesco Marra and Gianpaolo Ruocco, DICA, Universita degli studi di Salerno, Fisciano (SA), and Maria Valeria De Bonis, DITEC, Universita degli studi della Basilicata, Potenza, Italy

Simulation Tools for Food Analysis

Toxical Compounds Evolution using two different Heat Transfer Delivery during Deepfrying

Gabriella Carrieri, Maria Valeria De Bonis and Gianpaolo Ruocco, DITEC, Universitµa degli studi della Basilicata, Potenza, Italy

Moisture content and temperature evolution in foodstuffs in of ultrasonically assisted intermittent drying: preliminary results

H.A. Váquiro, University of Tolima, Ibagué, Colombia, M.V. De Bonis and G. Ruocco, DITEC, University of Basilicata, Potenza, Italy and J. Bon and A. Mulet, ASPA Group, Polytechnic University of Valencia, Valencia, Spain

Low-grade cane sugar crystallization study of the effects of operating conditions on the mass of crystal germs produced carried out by design of experiments

Brigitte Grondin-Perez, Michel Benne and Jean-Pierre Chabriat, University of La Reunion, Saint-Denis messageries cedex, France

Determination of dielectric parameters of frozen materials via reverse technique

S. Curet, O. Rouaud, L. Boillereaux, GEPEA, UMR CNRS 6144, ENITIAA, Nantes, France

Simulation of Food Production Systems and The Supply Chain

Discrete Event Simulation with Life Cycle Assessment Data at a Juice Manufacturing System

Björn Johansson, Johan Stahre and Anne-Marie Tillman Chalmers University of Technology and Johanna Berlin, Karin Östergren and Barbro Sundström, Swedish Institute for Food and Biotechnology, Gothenburg, Sweden

Dynamic Simulation of the Chicken Supply Chain Facing Avian Influenza Crisis

Daniel Thiel, Thi Le Hoa Vo, University of Nantes and E.N.I.T.I.A.A. Nantes, LEM- LARGECIA, Nantes Cedex 3, France

Web-based predictive models for process optimization in small and medium-sized dairy enterprises

M. Schutyser, F. Smit, H. Straatsma and P. de Jong, NIZO food research BV, Ede, The Netherlands

Sustainable Food Production

Integrated Simulation Technology for safe sustainable Food Processes

Karin Östergren, Hans Janestad, Johanna Berlin and Ulf Sonesson, Swedish Institute for Food and Biotechnology, Gothenburg, Sweden

Modelling product quality in food supply chains

Martin Grunow, Renzo Akkerman and Aiying Rong, Technical University of Denmark, Lyngby, Denmark