IFT-EFFoST 2018 International Nonthermal Processing Workshop
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- Date 25/09/2018
- Venue: Hilton Sorrento Palace, Sorrento (NA) - Sala Nettuno Short course: ProdAl e Università di Salerno
- Lead Organizer: ProdAl Scarl - Università degli Studi di Salerno - DIIn
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Lilia Ahrne University of Copenhagen, Denmark |
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Gustavo Barbosa-Canovas Washington State University, USA |
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Roman Buckow Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia |
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Giovanna Ferrari University of Salerno & ProdAl Scarl, Italy |
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Dietrich Knorr Berlin University of Technology, Germany |
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Olga Martin-Belloso University of Lleida, Spain |
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Brian McKenna University College Dublin, Ireland |
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Carmen Moraru Cornell University, USA |
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Oliver Schluter Leibniz Institute of Agricultural Engineering Potsdam-Bornim, Germany |
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Petros Taoukis National Technical University of Athens, Greece |
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Marcia Walker Consultant, USA |
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Jason Wan Institute for Food Safety and Health, USA |
| Bala Balasubramaniam Ohio State University, USA |
| Taner Baysal Ege University, Turkey |
| Kezban Candogan Ankara University, Turkey |
| Farid Chemat University of Avignon, France |
| Giancarlo Cravotto University of Turin, Italy |
| Marcelo Cristianini University of Campinas, Brazil |
| Marco Dalla Rosa University of Bologna, Italy |
| Christopher Doona US Army Natick Soldier RD&E Center, USA |
| Giovanna Ferrari University of Salerno & ProdAl Scarl, Italy |
| Charis Galanakis ISEKI Food Association, Greece |
| Buenaventura Guamis Lopez Autonomous University of Barcelona, Spain |
| Volker Heinz German Institute of Food Technologies, Germany |
| Marc Hendrickx Catholic University of Leuven, Belgium |
| Henry Jäger BOKU University Vienna, Austria |
| Larry Keener Consultant, USA |
| Tatiana Koutchma Guelph Food Research Centre, Canada |
| Alain Le Bail ONIRIS, France |
| Nikolaj Lebovka Taras Shevchenko National University of Kiev, Ukraine |
| Huub Lelieveld Global Harmonization Institute, The Netherlands |
| Xiaojun Liao China Agricultural University, China |
| James Lyng University College Dublin, Ireland |
| Alexander Mathys ETH Zürich, Switzerland |
| Ariette Matser Wageningen UR, The Netherlands |
| Maria Cristina Nicoli University of Udine, Italy |
| Indrawati Oey University of Otago, New Zealand |
| Hosahalli Ramaswamy McGill University, Canada |
| Javier Raso-Pueyo University of Zaragoza, Spain |
| Cornelia Rauh Berlin University of Technology, Germany |
| Anet Režek Jambrak University of Zagreb, Croatia |
| Amauri Rosenthal Brazilian Corporation for Agricultural Research (EMBRAPA), Brazil |
| Saulius Šatkauskas Vytautas Magnus University, Lithuania |
| Gipsy Tabilo University of Bio Bio, Chile |
| Stefan Töpfl German Institute of Food Technologies, Germany |
| Carole Tonello Hiperbaric, Spain |
| Jamie Valenti-Jordan Consultant, USA |
| Sergio Ramon Vaudagna Instituto Nacional de Tecnología Agropecuaria (INTA-ARG), Argentina |
| Eugène Vorobiev University of Technology of Compiègne, France |
| Jorge Welti-Chanes University of Monterrey, Mexico |
| Howard Zhang United States Department of Agriculture, USA |
| Giovanna Ferrari (Presidente del comitato organizzatore) ProdAl S.c.ar.l., University of Salerno, Italy |
| Francesco Donsì ProdAl S.c.ar.l., University of Salerno, Italy |
| Gianpiero Pataro ProdAl S.c.ar.l., University of Salerno, Italy |
| Roberta Ferrari ProdAl S.c.ar.l., Italy |
| Mariangela Falcone ProdAl S.c.ar.l. |
| Vittoria Del Grosso ProdAl S.c.ar.l., Italy |
| Marianna Caracciolo ProdAl S.c.ar.l., Italy |
| Simona Siciliano ProdAl S.c.ar.l. |
| Özge Taştan Yeditepe University, Turkey |
Event description
The event was organized by the ProdAl Scarl Consortium, in collaboration with the University of Salerno, reaffirming the role of both institutions as an international point of reference in the field of innovative technologies for the food industry.
The scientific direction of the Workshop was entrusted to Giovanna Ferrari, in her capacity as Conference Chair.
Alongside the scientific program, the event offered participants the opportunity to experience and share Italian locations, traditions, and culture, further enhancing the overall experience. Lunches, organized in the charming settings of the Hilton Sorrento Palace (the Agrumeto and Sala Ginestre) and in Fisciano, highlighted the excellence of Italian culinary tradition.
Among the most memorable social program moments were the social dinner at the historic Africana Famous Club, a symbol of the Amalfi Coast reached by sea, the amazing dinner in Vico Equense, famous for its “pizza a metro,” and a breathtaking excursion to Mount Vesuvius, including a visit to the crater of one of the world’s most iconic volcanoes.
The Workshop
The Workshop was designed with a scientific format strongly oriented toward dialogue and knowledge exchange, combining a carefully selected series of keynote lectures with ample opportunities for short presentations, poster sessions, and plenary discussions. This methodological choice aimed to foster open and constructive dialogue on the main topics of the meeting, in particular:
- Non-thermal processes for higher-quality food;
- Effects of non-thermal treatments on food structure and functionality;
- Applications of non-thermal technologies for a more sustainable food industry.
This approach was further reinforced in the Workshop’s final session, dedicated to current applications of non-thermal technologies, which involved all stakeholders across the value chain: technology suppliers, industrial users, researchers, consumer associations, large-scale retail buyers, and EFSA. Following the presentation of accumulated experiences, participants engaged in a detailed debate aimed at highlighting the complexities, challenges, and future opportunities to explore.
The scientific program opened with a general overview and a systemic introduction, before delving into the fundamental concepts and physical principles underlying non-thermal technologies. Specific focus areas were then developed on technological aspects, current industrial applications, and emerging applications, with particular attention to regulatory considerations.
The main topics addressed included:
- Non-thermal processes for higher-quality food, covering food safety and quality, nutrition and health, hurdle technologies, and predictive modeling;
- Effects of non-thermal treatments on food structure and functionality, including enhanced mass transfer, biological, chemical, and structural modifications of food components, functional foods, and texturization;
- Non-thermal technologies for a more sustainable food industry, including valorization of agri-food waste, reduction of energy and water consumption, waste minimization, applications in biorefineries, and life cycle assessment (LCA);
- Successful applications and future perspectives, with particular focus on industrial-scale plants and processes, regulatory acceptance, commercialization of non-thermal technologies, and the development of new applications.
The Workshop’s scientific format was widely appreciated by participants, promoting intensive idea exchange and multidisciplinary discussion. The program included oral and flash presentations, one-to-one interactions supported by poster sessions, and plenary roundtables involving key international actors, including technology providers, industrial users, and the scientific community.
Workshop program
The Short Course
The training program continued with a Short Course held at the ProdAl/UniSa laboratories, during which various non-thermal technologies were explored with the contribution of internationally renowned experts. This phase was enriched by hands-on practical activities, carried out using some of the laboratory units and pilot-scale plants available at the ProdAl/UniSa facilities.
The program concluded with a visit to the non-thermal processing laboratories and pilot plants at ProdAl and the Department of Industrial Engineering of the University of Salerno, open to both Short Course participants and Workshop delegates.
Short course program
IFT-EFFoST International Nonthermal Processing Workshop 2018 – Key Figures
Workshop
Participants:
- Professionals: 74
- Students: 36
Contributions:
Oral presentations: 35 (T1: 12; T2: 9; T3: 14)
Posters: 85 (T1: 28; T2: 19; T3: 11)
Flash presentations: 27 (T1: 8; T2: 10; T3: 9)
Short course
Participants
Professionals: 43
Students: 37
Professors: 10
Assistants: 3
Geographical reach
Participants from 27 countries worldwide
Next edition
The next edition of the IFT-EFFoST International Nonthermal Processing Workshop has already been scheduled and will be organized in 2019 by J. Antonio Torres’ group at Tecnológico de Monterrey, Mexico, confirming the continuity and international relevance of this initiative.