10th PEF School on applications of Pulsed Electric Fields for food processing – PEF School-2025
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- Data inizio: 31/08/2025
- Data fine: 05/09/2025
- Luogo: Aula delle Lauree di Ingegneria, Università degli Studi di Salerno; Laboratori di ProdAl per le attività pratiche
| Giovanna Ferrari ProdAl S.c.ar.l., University of Salerno and NE&M S.r.l., Italy |
| Nadia Boussetta Université de Technologie de Compiègne, France |
| Wolfgang Frey Karlsruhe Institute of Technology, Germania |
| Dietrich Knorr Technical University of Berlin, Germania |
| Henry Jäger Boku University, Austria |
| James Lyng Institute of Food and Health, University College Dublin, Ireland |
| Damijan Miklavčič University of Ljubljana, Faculty of Electrical Engineering, Slovenia |
| Javier Raso University of Zaragoza, Veterinary School, Spagna |
| Stefan Töpfl German Institute of Food Technologies, Germania |
| Giovanna Ferrari (Chair of the Organizing Committee) ProdAl S.c.ar.l., University of Salerno and NE&M S.r.l., Italy |
| Francesco Donsì ProdAl S.c.ar.l., University of Salerno and NE&M S.r.l., Italy |
| Roberta Ferrari ProdAl S.c.ar.l. and NE&M S.r.l., Italy |
| Serena Carpentieri ProdAl S.c.ar.l., University of Salerno and NE&M S.r.l., Italy |
| Katerina Koshenaj University of Salerno, Italy |
| Emadaldin Abdurrahman University of Salerno, Italy |
| Özge Taştan Yeditepe University, Turkey |
The School
After a decade, the PEF School returned to Salerno to celebrate its 10th edition—a historic milestone that reflects the evolution of scientific knowledge and the consolidation of industrial applications for pulsed electric fields (PEF) and electroporation.
Organized by ProdAl Scarl, the Department of Industrial Engineering, the University of Salerno, and NE&M S.r.l., the School offered students, academic researchers, and industry professionals a unique opportunity for in-depth theoretical and practical learning.
Held at the ProdAl premises and the Fisciano Campus, this special edition highlighted the common thread linking past discoveries to future innovations, placing a strong emphasis on the growing synergy between academia and industry.
Educational program and scientific focuses
The training program integrated world-class lectures with moments of scientific debate, focusing on:
- Cell membrane modification and plant tissue disintegration.
- Gentle food preservation, sustainability, and consumer perception.
- Numerical simulation of processes, as well as regulatory and legislative frameworks.
- Research-Industry Synergy: The dialogue between academia and the market was enriched by two institutional round tables dedicated to the viewpoints of both technology providers and end-users.
Daily format: blending theory and practice
Masterclasses. Sessions led by top global experts from prestigious international institutions.
Short presentations. Sessions dedicated to brief oral presentations and lively discussions driven directly by students and young researchers, stimulating debate and the sharing of their research projects.
Hands-on Experience (Laboratories and Pilot Plants). The true beating heart of the afternoon sessions. Participants applied theoretical concepts through practical experiments dedicated to microbial inactivation and tissue disintegration. These sessions took place in the ProdAl laboratories, supported by professionals for the practical activities and cutting-edge equipment provided by outstanding international partners:
- ELEA Technology (Germania)
- VITAVE Tech (Repubblica Ceca).
Additionally, participants gained firsthand experience with synergistic technologies such as ohmic heating, ultrasound, and high-pressure homogenization.
Academic Credit: At the end of the course, participants took a final test to earn 5 ECTS credits.
Beyond the Classroom: Networking and the Local Area
The social program was an integral part of the educational experience, designed as a true socialization journey to foster the informal exchange of ideas and the birth of new collaborations, all while immersed in local food, wine, and scenic excellence:
- Welcome and Convivial Moments: The hospitality kicked off with a scenic “apericena” (buffet dinner) on the terrace of the Lloyd’s Baia Hotel in Vietri sul Mare, followed in the subsequent days by a classic “giropizza” at Pizzeria Spunzillo in Salerno, and a traditional mountain dinner at Tenuta Monte Laura in Forino (AV).
- Gala Dinner in Paestum: A highly charming evening where, after a pleasant stroll near the famous archaeological site, participants gathered for the official dinner at Il Rosmarino restaurant.
- Closing Party at ProdAl: The event concluded in style in the area outside the ProdAl headquarters. Here, thanks to a catering service by Pepe Mastro Dolciere (Sant’Egidio del Monte Albino), a memorable final evening was organized, brought to life by songs, dancing, and live performances by the lecturers and participants themselves.
School program and presentations
PEF School 2025 – Key numbers
Participants & Staff
- 17 Lecturers
- 22 Students
- 9 Speakers
- 11 Professionals for practical activities
Scientific Activities
- 17 Lectures
- 15 Student short presentations
- 2 Institutional round tables
13 Countries Involved Italy, Austria, Czech Republic, France, Germany, Ireland, Lithuania, Portugal, Slovenia, Spain, Sweden, Switzerland, Turkey.
Next edition
The success achieved by this tenth edition has reinforced the Scientific Committee’s commitment to continuing this important traveling educational initiative.
The 11th edition of the School (11th PEF School 2027) will be co-organized in Germany by Elea, alongside DIL (German Institute of Food Technologies) and the Osnabrück University of Applied Sciences.
