International Conference Bio & Food Electrotechnologies – BFE 2012
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- Data inizio: 25/09/2012
- Data fine: 28/09/2012
- Luogo: Aula Magna, Università degli Studi di Salerno
- Organizzatore: ProdAl Scarl - Università degli Studi di Salerno - DIIn
| Gustavo Barbosa Cánovas Washington State University, USA |
| Roman Buckow Commonwealth Scientific and Industrial Research Organisation, Australia |
| Gulsun Akdemir Evrendilek Mustafa Kemal University, Turkey |
| Mohammed Farid University of Auckland, New Zealand |
| Giovanna Ferrari University of Salerno, ProdAl Scarl, Italy |
| Dietrich Knorr Berlin University of Technology, Germany |
| James Lyng University College Dublin, Ireland |
| Olga Martín-Belloso University of Lleida, Spain |
| Damijan Miklavcic University of Ljubljana, Slovenia |
| Vijaya Raghavan McGill University, Canada |
| Javier Raso University of Zaragoza, Spain |
| Navin Kumar Rastogi Central Food Technological Research Institute, India |
| Sudhir K. Sastry Ohio State University, USA Consultant, USA |
| José A. Teixeira University of Minho, Portugal |
| Eugène Vorobiev Université de Technologie de Compiègne, France |
| Giovanna Ferrari (chair of the organizing committee) ProdAl S.c.ar.l., University of Salerno, Italy |
| Francesco Donsì ProdAl S.c.ar.l., University of Salerno, Italy |
| Roberta Ferrari ProdAl S.c.ar.l., Italy |
| Paola Maresca ProdAl S.c.ar.l. |
| Mariateresa Montesano ProdAl S.c.ar.l., Italy |
| Gianpiero Pataro ProdAl S.c.ar.l., University of Salerno, Italy |
Event description
Following the success of the first edition of the International Conference Bio & Food Electrotechnologies – BFE2009, held in Compiègne (France), the second edition, BFE2012, took place at the University of Salerno from 25 to 28 September 2012.
The Conference was organized by the ProdAl, in collaboration with the University of Salerno.
The main objective of BFE2012 was to highlight the most relevant areas of research and development in the field of innovative and emerging technologies based on electrical treatments applied to biological and food systems. The event promoted discussion on the latest scientific results, the sharing of knowledge developed at the international level, and the identification of new research directions in support of industrial innovation.
Electrotechnologies are applied in numerous food industry processes, including blanching, drying, and extraction, as well as in microbial and enzymatic inactivation treatments. These technologies are also becoming increasingly important in the medical and environmental fields.
In continuity with the first edition, BFE2012 addressed the following main topics:
- fundamental principles and electrophysical properties of biological and food materials, including mechanisms of interaction between electric fields and biological tissues, biomaterial properties, and modelling activities;
- electric field–based treatments in biological and food processes aimed at obtaining safe, high-quality products, such as pulsed electric fields (PEF), ohmic heating, arc discharge, electro-filtration, and electro-dehydration;
- applications of electrotechnologies and the design of new electric field generators, treatment chambers, pilot plants, and industrial-scale systems.
The Conference brought together more than 90 researchers and experts from around the world, helping to consolidate BFE as a leading international event in the field of electrotechnologies applied to biological and food systems.
BFE-2012 Program
BFE2012 collateral events
In addition to the scientific sessions, BFE2012 offered participants a series of collateral events designed to encourage networking, social interaction, and the discovery of the local territory:
- Guided tour of the Archaeological Area of Pompeii. A unique opportunity to immerse in the history and culture of Campania by exploring one of the world’s most iconic archaeological sites.
- Musical evening at the University Theatre. A convivial and participatory evening during which organizers and participants could perform, singing or playing pieces from their own traditions or internationally recognized works.
- Dinners with wine and local product tasting. Culinary evenings that allowed participants to savor typical dishes of Campania, carefully prepared by the hosting institutions.
- Themed lunches in collaboration with the IPSAR School of Pagani. Students, guided by their teachers, prepared traditional Campanian dishes, experiencing for the first time cooking for an international audience and putting their culinary skills to the test.
These moments enriched the overall participant experience, providing spaces for cultural exchange, conviviality, and exploration of the local area in an international context.
Key data of the International Conference Bio & Food Electrotechnologies – BFE 2012
- Plenary lectures: 6
- Keynote lectures: 9
- Poster e short presentations: 59
The Conference was included among the dissemination activities of the COST Action TD1104 – “European Network for Development of Electroporation-Based Technologies and Treatments (EP4Bio2Med)”.
The project, proposed by ProdAl (partner and leader of Work Package 2 – Food Processing), involved 73 research groups, including 60 European and 13 non-European groups, active in the field of electroporation.
Next edition
Following the success of this edition, the Scientific Committee announced its intention to make BFE a recurring event, with the next edition scheduled as BFE2015.
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BFE-2012 Programma
