Preliminary programme

Session Timing

  • 17.00-21.00   Registration and Get-Together-Party

  • 08.00-17.00   Registration
  • 09.00-09.30   Welcome Address and Introduction to FOODSIM
  • 09.30-10.30   Keynote
  • 10.30-11.00   Coffee Break
  • 11.00-12.30   Sessions
  • 12.30-13.30   Lunch
  • 13.30-16.00   Sessions/Tutorial
  • 16.00-16.30   Coffee Break
  • 16.30-18.00   Sessions/Workshop
  • 18.00-18.30   Welcome by Daniel Termont, Mayor of Ghent and Luc Sels, Rector KU Leuven
  • 18.30-21.00   Drink and Walking Dinner at the Technical Exhibition

  • 08.30-17.00   Registration
  • 09.00-10.00   Keynote
  • 10.00-10.30   Coffee Break
  • 10.30-12.30   Sessions
  • 12.30-14.00   Lunch
  • 14.00-15.30   Sessions/Tutorial
  • 15.30-16.00   Coffee Break
  • 16.00-18.00   Sessions/Workshop
  • 19.00-20.00   Concert in Sint Baafs Cathedral, Ghent, by Jan Van Impe, KU Leuven

  • 08.30-16.00   Registration
  • 09.00-10.00   Keynote
  • 10.00-10.30   Coffee Break
  • 10.30-12.00   Sessions
  • 12.00-13.00   Lunch
  • 13.00-14.30   Sessions
  • 14.30-15.00   Coffee Break
  • 15.00-16.30   Sessions
  • 16.30-16.45   FOODSIM Closing Session and Best Paper Award
  • 16.45-17.30   Final Drink
  • 18.00-24.00   Conference Dinner

  • 09.00-15.00   FOODSIM & TIB Company Visits (Optional at extra cost-limited spaces): Brewery St. Feuillien | Brewery Van honsebrouck | Brewery Eutropius
  • 15.00-15.30   Arrival back at the KU Leuven Technology Campus, Ghent


Constraint-Based Models of Microbial Physiology: surprisingly versatile

Bas Teusink, Bob Planqué, Douwe Molenaar, Frank Bruggeman and all of the team, Amsterdam Institute of Molecules, Medicines and Systems, Vrije Universiteit Amsterdam, Amsterdam, The Netherlands

Human in the loop for modelling food and biological systems: an original perspective coupling AI and life science

Nathalie MéJean Perrot, Nadia Boukhelifa, Alberto Tonda, Thomas Chabin, Marc Barnabe, Alice Roche, Thierry Thomas-Danguin and Evelyne Lutton, UMR 782 GMPA, Team MALICES and-ECOMIC, INRA, UMR CSGA, Centre des Sciences du Gout et de l'Alimentation, INRA, CNRS, Université de Bourgogne Franche- Comté, Thiverval-Grignon, France

Non-thermal food processing: modelling of processes towards safety, quality, and sustainability

Anet Režek Jambrak, Ilija Djekic and Jan Van Impe


Sustainability in food industry: Towards a unified multi-objective decision making framework

Philippe Nimmegeers, Satyajeet Bhonsale, Carlos André Muñoz López, Ihab Hashem and Jan Van Impe, BioTeC+ & OPTEC & CPMF2, KU Leuven, Ghent, Belgium

Application of dynamic optimization for food systems using Pomodoro: A Tutorial

Satyajeet Bhonsale, Dries Telen, Philippe Nimmegeers and Jan Van Impe, BioTeC+, KU Leuven, Ghent, Belgium


Dr.Donal Mac Kernan, UCD School of Physics, & CASL University College Dublin, Ireland, and Director, CECAM-IRL

Food Process Modeling and Production Scheduling Using SuperPro Designer and SchedulePro
Alexandros Koulouris, PhD, Professor, Dept. of Food Technology Alexander Technological Education Institute of Thessaloniki Thessaloniki, Greece


Modeling and Simulation in Sustainable Food Systems Engineering

Position Paper: Needs Analysis and Trends in Sustainable Food Systems within Higher Education

Monika Polanska and Jan Van Impe, BioTeC+, KU Leuven, Ghent, Belgium and Paula Bourke, Dublin Institute of Technology, and Enda Cummins, University College Dublin, Dublin, Ireland and Wolfram Schnäckel, Anhalt University of Applied Sciences, Bernburg, Germany and Vasilis Valdramidis, University of Malta, Msida, Malta

Modelling Multicriteria Argument Networks about reduced Meat Consumption

Nicolas Salliou, Independent research scientist, Donneville, and Rallou Thomopoulos, IATE, Univ Montpellier, INRA, CIRAD, Montpellier SupAgro, INRIA GraphIK,, Montpellier, France

Consumer Demand for Sustainable versus Low-cost Food Products: An Agent-based Modelling Approach

Rallou Thomopoulos, IATE, Univ Montpellier, INRA, CIRAD, Montpellier SupAgro, INRIA GraphIK, Montpellier, France and Serafim Bakalis, University of Nottingham, Nottingham, United Kingdom

Multi-objective optimization of the formulation of barley bread using artificial neural network and genetic algorithm

Predrag Kojic, Faculty of Technology Novi Sad, and Milica Pojic, Institute of Food Technology, Novi Sad, Serbia

Numerical Study of Airflow and Temperature Distribution in a loaded Cold Store

Pierre Coldrey and Jean Moureh, IRSTEA, Antony Cedex, France

Modeling and Simulation in Quantitative Risk Assessment

A Quantitative Human Exposure Assessment Model for Antibiotic Resistant Escherichia Coli through Tap Water Consumption

Eithne O´ Flaherty and Enda Cummins, School of Biosystems and Food Engineering, University College Dublin, Dublin 4, Ireland and José Luis Balcázar, Catalan Institute for Water Research and Carles M. Borrego, Institute of Aquatic Ecology, University of Girona, Spain

Modelling the Persistence of Nano Silver through Drinking Water Treatments

David Shevlin and Enda Cummins, Biosystems & Food Engineering, University College Dublin, Dublin, Ireland

Quantitative Risk Assessment of Antimicrobials in the Feed to Food Chain.

Rachel Clarke and Enda Cummins, University College Dublin, Dublin, and Mark G Healy, National University Of Ireland, Galway and Owen Fenton, Teagasc, Environmental Research Centre, Co.Wexford, Ireland

Next Generation Microbiological Risk Assessment: Next Generation Sequencing (NGS) for the Determination of Fish Flesh Microbiota

Theofania Tsironi, Vassiliki Nefel Simou, Afrodite Mexi, Lougovois Vladimiros, Koussissis Stamatis and Dimitra Houhoula, Technological Educational Institute of Athens, Department of Food Technology, Athens Egaleo, Greece, and Jan F.M. Van Impe, KU Leuven, BioTeC+ - Chemical and Biochemical Process Technology and Control, Ghent, Belgium

Modeling and Simulation in Food Safety and Spoilage

Kinetic Modelling of Scavenger Reactions: Parameter Estimation for a Gallic Acid Based Oxygen Scavenger

Astrid F. Pant, Technical University of Munich, TUM School of Life Sciences Weihenstephan and Matthias Reinelt, Fraunhofer Institute of Process Engineering and Packaging IVV, Freising, Germany

Efficient Data Collection for Modelling the Growth Rate as a Function of the Environmental Conditions

Simen Akkermans, Philippe Nimmegeers and Jan F. Van Impe, BioTeC, OPTEC, CPMF2 , KU Leuven, Ghent, Belgium

The Role of Control Strategies for the Implementation of Food safety in Hospital and Health Units, as a Tool for HACCP Assistants and Simulators

Efstathia Tsakali, BioTec+, KU Leuven, Ghent, Belgium and Olga Gortzi, Department of Food Technology, Institute of Thessaly, Karditsa, and George Boskou and Andreas Souliotis, Department of Nutrition-Dietetitics, Harokopio University, and Dimitrios Timpis and John Tsaknis, Department of Food Technology, Technological Educational of Athens, Athens, Greece

Modelling of Temperature, Water Activity and Microbial Growth on the Surface of a Pork Leg during Refrigerated Transportation.

Mouna Merai, Refrigeration Process Engineering Unit-Irstea, Antony, France

Quantitative Anti-Fungal Activity Assessment of ZnO Nanoparticles: Towards the design and development of Novel Air Filtration Systems

Vasilis P. Valdramidis, Davide Sardella, Ruben Gatt, University of Malta, Msida, Malta

Effect of Food Microstructure on Thermal Inactivation Dynamics of Listeria Monocytogenes

Davy Verheyen, Maria Baka and Jan F. Van Impe, KU Leuven, Department of Chemical Engineering, BioTeC+ & OPTEC & CPMF², Ghent, Belgium and Torstein Skåra, Nofima, Stavanger, Norway

A simple Method for growing Pseudomonas Fluorescens Biofilms on a Hydrophobic Polystyrene Surface

Valeria Angarano, Cindy Smet, Maria Baka, Simen Akkermans and Jan Van Impe, BioTeC+, KU Leuven, Ghent, Belgium and Andre Chieffi, Procter&Gamble Newcastle, United Kingdom

Stochastic methods to model bacterial growth and food safety risks: Some perspectives

Míriam R. García and Antonio A. Alonso, Process Engineering, IIM-CSIC, Spain

Growth/No Growth Models of Different Stress adopted and Non Adopted Listeria Monocytogenes Strains

Pantelis Stathopoulos, Dimitra Houhoula, Dimitris Timpis, Spiridin Konteles and Efstathia Tsakali, Technological Educational Institute of Athens, Department of Food Technology, Athens Egaleo, Greece and Jan F.M. Van Impe, KU Leuven, BioTeC+ - Chemical and Biochemical Process Technology and Control, Ghent, Belgium

Modeling and Simulation in Food Process Systems Engineering

PSE4GUT: Influence of a Low Calories Diet Shift on Gut Microbiota Dynamics ‐ A Process Systems Engineering Approach

Theodora Akritidou, Cindy Smet, Philippe Nimmegeers, Simen Akkermans and Jan F.M. Van Impe, BioTeC‐CPMF2, KU Leuven, Ghent, Belgium

Simultaneous Data Scaling and Training of Data Driven Regression Models for Quality Control of Batch Processes

Carlos André Muñoz López, Philippe Nimmegeers and Jan Van Impe, BioTeC+, KU Leuven, Ghent, Belgium

Smart sensors to assess and to anticipate fish quality evolution

Carlos Vilas, Míriam R. García, Eva Balsa-Canto and Antonio A. Alonso, Bioprocess Engineering Group, IIM-CSIC, Vigo, Spain

Industrial Process design for Microwave Pasteurization of Liquid Foods: A Computational Study

Huseyin Topcam and Ferruh Erdogdu, Department of Food Engineering, Ankara University, Ankara, Turkey

A coupled CFD-heat transfer model for in-package solid food pasteurization

Clarissa Detomi de Albuquerque, Sébastien Curet, Lionel Boillereaux, GEPEA - ONIRIS - (UMR CNRS 6144), Site de la Géraudière, Nantes cedex 3, France.

Numerical Modelling of Airflow and Heat Transfer in a vented Pallet of Cheese

Anh Thu Pham, Jean Moureh, Denis Flick, IRSTEA, Génie des Procédés Frigorifiques (GPAN) Antony, AgroParisTech, Inra, Université Paris-Saclay, UMR Ingénierie (GENIAL), Massy, and CNIEL, French Dairy Board ‐ DirAST, Paris, France

Edible Oil Hydrogenation: Revisited Viscosity Prediction for accurate Process Simulation

Pierre Albrand, Anne-Marie Billet, Carine Julcour and Vincent Gerbaud, Université de Toulouse, CNRS, Toulouse, France

Modeling and Simulation in Innovative Food Production and Processing Technologies

Modelling and Validation of Time Temperature History and Enzyme Inactivation in the Continuous Flow Microwave assisted Pasteurization of Apple Juice

Érica S. Siguemoto, Carmen C. Tadini and Jorge. A. W. Gut, Dept. Chemical Engineering, Escola Politécnica, FoRC / University of São Paulo, São Paulo, Brazil

A Long-Short-Term Memory Network Model for Biscuit Baking

Alberto Tonda and Nathalie Perrot, UMR 782 GMPA, Team MALICES, INRA, Thiverval-Grignon, France

On the quantification of the impact of natural antimicrobials on the growth kinetics of Listeria, in co-culture food model systems of various structural complexities

Katherine Costello, Madeleine Bussemaker and Eirini Velliou and Jorge Gutierrez, BioProChem, University of Surrey, Guildford, United Kingdom and Maria Baka and Jan Van Impe, BioTeC+, KU Leuven, Ghent, Belgium.

Effect of Xhantan Gum on Physicochemical and Textural Properties of Gluten-Free Batter and Bread

Christian R. Encina-Zelada and José A. Teixeira, University of Minho, and Ursula Gonzales-Barron and Vasco Cadavez, CIMO, Polytechnic Institute of Braganza, Braganza, and Fernando Monteiro, IPB and INESC-TEC, Porto, Portugal

Creating, Refining and Validating a Model Describing Spatiotemporal Dynamics in Cheese during Ripening

Thorsten Stefan and Christian Kern, University of Hohenheim, Schloss Hohenheim, Stuttgart, Germany

Influence of Cold Atmospheric Plasma on the Microbial Dynamics of Salmonella Typhimurium during Storage at Different Temperatures

Cindy Smet, Maria Baka and Jan F.M.Van Impe, BioTeC and CPMF2, KU Leuven, Ghent, Belgium, and James Walsh, Department of Electrical Engineering and Electronics, University of Liverpool, Liverpool, United Kingdom and Vasilis Valdramidis, Department of Food Studies and Environmental Health, University of Malta, Msida, Malta

Influence of Plasma Characteristics on the Efficacy of Cold Atmospheric plasma (CAP) for Inactivation of Biofilms developed by Listeria Monocytogenes and Salmonella Typhimurium

M.Govaert, C.Smet, M.Baka and J.F.M.Van Impe, BioTeC+, OPTEC and CPMF², KU Leuven, Ghent, Belgium

Modelling Microbiological and Quality Marker Responses to Enhance Cold Plasma Cereal Grain Processing

Dana Ziuzina, Agata Los, Daniela Boehm, Patrick J. Cullen, Paula Bourke, School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland and Simen Akkermans and Jan F.M. Van Impe, BioTeC+ - Chemical & Biochemical Process Technology & Control Department of Chemical Engineering KU Leuven, Gent, Belgium

Characterization of Fish Based Model Food Systems for Microwave Heating Modeling

Ferruh Erdogdu, Huseyin Topcam and Ozan Altin, Department of Food Engineering, Ankara University, Golbasi Kampusu, Golbasi-Ankara, Turkey and Davy Verheyen, Jan F. Van Impe and Ti Kian Seow, KU Leuven, Department of Chemical Engineering, BioTeC+ & OPTEC & CPMF, Ghent, Belgium and Dagbjørn Skipnes and Torstein Skåra, Nofima, Stavanger, Norway

Multi-scale Modeling Methods

A Semi-Automatic Modelling Approach for the Production and Freeze Drying of Lactic Acid Bacteria

Thomas Chabin, Marc Barnabé, Alberto Tonda, Nadia Boukhelifa, Fernanda Fonseca, Eric Dugat-Bony, Hélène Velly, Evelyne Lutton and Nathalie Perrot, UMR 782 GMPA, Team MALICES, INRA, Thiverval-Grignon, France

A generalized NURBS Based Dynamic Metabolic ux Analysis Framework: deciphering Intracellular Pathway Activation from Extracellular Measurements

Philippe Nimmegeers, Simen Akkermans, Wouter Gijsen, Dries Telen and Jan Van Impe, BioTeC+ & OPTEC & CPMF2, KU Leuven, Ghent, Belgium

Ghost Competition: On the Reliability of Quorum Sensing as an Information Source for Bacterial Species

Ihab Hashem, Philippe Nimmegeers, Satyajeet Bhonsale, Carlos André Muñoz López and Jan Van Impe, KU Leuven, BioTeC+ & OPTEC & CPMF2, Ghent, Belgium

Multi-scale Modelling to explain Wine Fermentation

D.Henriques and E.Balsa-Canto, (Bio)process engineering group, IIM-CSIC, Vigo, and R. Minebois, R. Pérez-Torrado and A. Quero, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, IATA-CSIC, Valencia, Spain

Two-Equation Oxygen Diffusivity of Apple Cortex Tissue for Multiscale Modeling of Gas Exchange

Siem Janssen, Pieter Verboven and Bart Nicolaï, Department of Biosystems, KU Leuven, Leuven, Belgium and Susana Zorrilla, CONICET, Universidad Nacional del Litoral, Santa Fe, Argentina

Estimation of Intrinsic Viscosity of Apple Cells by Numerical Simulation

Artemio Plana-Fattori, Christophe Doursat, Giana Almeida, Gabrielle Moulin, Cassandre Leverrier, Even Ou, and Denis Flick, UMR AgroParisTech, INRA, Université Paris-Saclay, Massy, Paris, France

Sodium Nitrite Diffusion Modeling in Pork Meat

Julián A. Gómez, University of Guanajuato, Guanajuato, Mexico, and Neus Sanjuán, José Bon and Gabriela Clemente, Polytechnic University of Valencia, Valencia, Spain

Modeling of Microwave Heating in a Cylindrical Cavity System: Effect of Rotation and Sample Location on Temperature Uniformity

Ozan Altin and Ferruh Erdogdu, Department of Food Engineering, Ankara University, Golbasi-Ankara, Turkey and Dagbjørn Skipnes and Torstein Skåra, Nofima, Stavanger, Norway

Modeling and Simulation in Food Business and Economics

An Evaluation of the Effect of Different Tempering Conditions on Dark Chocolate Compositions

Jewel Ann Joseph, Jan F.M. Van Impe and Monika Polanska, BioTeC+ & BiFTec, KU Leuven, Ghent, and Jeroen De Paepe and Ellen Huizenga, Cargill R&D Centre, Food Applications ‐ Chocolate, Brussels, Belgium

Techno-Economic Evaluation of β-Cyclodextrin Production from Cassava Tubers

Nikolaos Vacharakis, Anastasia Louizaki, Chrysi Charalambous, Stylianos Rafaelides and Alexandros Koulouris, Department of Food Technology, Alexander Technological Education Institute, Thessaloniki, Greece

Modeling a Brewery: Capacity and Cost Analysis

Alexandros Koulouris, Alexander Technological Education Institute, Thessaloniki, Greece and Albert Roussos and Demetri Petrides, Intelligen, Inc., Scotch Plains, USA

Trends in Brewing Programme


Global trends in beer consumption and production

Jo Swinnen, KU Leuven, Belgium

Alternative grains

To be confirmed

Beer & Botanicals

David Grinnell, The Boston Beer Company, USA

Change is inevitable, including beer flavor

Charlie Bamforth, University of California, Davis, USA



Draught beer quality

David Quain, University of Nottingham, United Kingdom

Freeze crystallization as promising next generation water purification technology

Lars Erlbeck, University of Applied Sciences Mannheim, Germany

Applications of optical process spectroscopy in brewing processes

Matthias Rädle, University of Applied Sciences Mannheim, Germany

A kinetic framework for predicting beer flavour stability

Paul Hughes, Oregon State University, USA

Automatable multi-enzyme measurement in malted barley and predictive models for filterability and fermentability

Claudio Cornaggia, Megazyme, Ireland

Breeding in Brewing-Raw Materials, Microorganisms

A systems approach to generate superior beer yeasts

Kevin Verstrepen, KU Leuven, Belgium

Enhanced wort fermentation with de novo lager hybrids adapted to high ethanol environment

Kristoffer Krogerus, VTT Technical Research Centre of Finland Ltd, Finland

Understanding the impact of mitochondrial functionality and morphology on petite production

Eoin Moynihan, University of Nottingham, United Kingdom

Variation within brewing yeast populations

Stephanie Brindley, University of Nottingham, United Kingdom

Characteristics of two new huell aroma varieties ‐ no flavour hops this time

Andreas Gahr, Hopfenveredlung St. Johann GmbH, Germany

Hops, Botanicals & Fruits

Investigation of the impact of different aromatisation technologies on the coriander derived flavour of craft beers

Gert De Rouck, KU Leuven, Belgium

Hidden hop aroma compounds ‐ how to squeeze your hops

Christina Schönberger, Barth-Haas Group, Germany

Dry-hopping ‐ techniques, efficiency and economics

Ray Marriott, Totally Natural Solutions Ltd, United Kingdom


The flavour properties of roasted malts: a gas chromatography ‐ olfactometry study

Hebe Parr, University of Nottingham, United Kingdom

Alternative raw materials for gluten-free beer

Ombretta Marconi, University of Perugia, Italy

Contribution of small and large barley starch granules to maltose production during mashing

Niels Langenaeken, KU Leuven, Belgium

Structural change of barley starch during malting and its effects on the production of fermentable sugars

Wenwen Yu, University of Queensland, Australia

Effect of malting on commercial green lentils and their suitability for wort production

Jonas Trummer, University of Agriculture in Krakow, Poland

Mircroorganisms in Malting and Fermentation technology

Active dry yeast: study of the impact of no hydration before pitching on fermentation

Philippe Janssens, Fermentis, France

From kombucha to beer ‐ the application of non-Saccharomyces yeasts isolated from kombucha in the production of a non-alcoholic beer

Konstantin Bellut, University College Cork, Ireland

Production of low alcohol and alcohol-free beer with Pichia Kluyveri yeast

Sofie Saerens, Chr. Hansen A/S, Denmark

Strong-flavored beers made with the natural hybrid of Saccharomyces cerevisiae x Saccharomyces Kudriavzevii

Sylvie Van Zandycke, Lallemand Brewing, USA

Emerging Beers

A walk through wood

William Mitchell, Will and Spirit Limited, Scotland

Introducing woody character in craft beer via the use of oak wood extract

Sofie Bossaert, KU Leuven, Belgium

The new emerging Italian beer style. The case of Italian Grape Ale

Giovanni De Francesco, University of Perugia, Italy

Processing I

Diacetyl, still an issue in lager brewing?

Esko Pajunen, EsConBrew, Finland

A flexible malting system that bridges the gap for craft brewers to meet high malting standards

Rob Liedl, NSI Newlands, Canada

CAVIBEER®: harnessing the power of hydrodynamic cavitation in the beer sector

Francesco Meneguzzo, Institute of Biometerology, National Research Council, Italy

Upscaling of an innovative sustainable boiling technology and validation of the impact on thermal load and volatile composition in wort

David De Schutter, AB Inbev, Belgium

Processing II

Thermal treatment versus sterile filtration ‐ a comparison on flavor, microbial safety and energy

Reiner Gaub, Pall GmbH, Germany

Tackling the cost of microbial stabilization head on

Daniel Vecsey, Parker Domnick Hunter, United Kingdom

Opportunities of hygienic membrane filtration

Jörg Zacharias, KRONES AG, Germany

Clarification of rough beer by cross flow microfiltration: application of static turbulence promoter

Áron Varga, Szent István University, Hungary

Smart engineering and standardization as catalyst for innovation in the brewing industry ‐ the newest craft beer membrane filter as example

Roland Folz, Pentair Process Technologies, The Netherlands