IFT-EFFoST 2018 International Nonthermal Processing Workshop

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Lilia Ahrne
University of Copenhagen, Denmark
Gustavo Barbosa-Canovas
Washington State University, USA
Roman Buckow
Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia
Giovanna Ferrari
University of Salerno & ProdAl Scarl, Italy
Dietrich Knorr
Berlin University of Technology, Germany
Olga Martin-Belloso
University of Lleida, Spain
Brian McKenna
University College Dublin, Ireland
Carmen Moraru
Cornell University, USA
Oliver Schluter
Leibniz Institute of Agricultural Engineering Potsdam-Bornim, Germany
Petros Taoukis
National Technical University of Athens, Greece
Marcia Walker
Consultant, USA
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.

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