Menu
Sunday 31 August
19,00-21,00
We wait for all of you at 7 pm
Monday 1 September
8:00-9:00
9:00-9:30
9:30-10:30
10:30-11:00
11:00-12:00
12:00-13:00
13:00-14:30
14:30-15:30
15:30-17:30
20:00-21:30
Late registration
Welcome and School presentation
Consolatina Liguori, University of Salerno, Italy
Giovanna Ferrari, University of Salerno and ProdAl Scarl, Italy
Javier Raso, University of Zaragoza, Spain – President of ISEBTT
Basic concepts on PEF and High Voltage Pulse generation
Wolfgang Frey, Karlsruhe Institute of Technology, Germany
Coffee Break
Basic Principles of Electroporation
Gintautas Saulis, Vytautas Magnus University(Kaunas), Lithuania
Experimental Guidelines and Differentiation of Effects
Felix Schottroff, BOKU University, Austria
Lunch
Numerical simulation for PEF modelling
Cornelia Rauh, Technical University of Berlin, Germany
Practical Courses – Introduction & Lab and Pilot Plant Work including Coffee Break
Tuesday 2 September
9:00-10:00
10:00-11:00
11:00-11:30
11:30-12:30
12:30-13:30
13:30-15:00
15:00-16:30
16:30-18:00
19:00-22:00
Microbial Inactivation by PEF
Javier Raso, University of Zaragoza, Spain – President of ISEBTT
Effect of PEF on Food Quality
Olga Martín Belloso, University of Lleida, Spain
Coffee Break
Sustainability
Alexander Mathys, ETH Zurich, Switzerland
Biorefinery Approaches for Agrifood Residue Valorization: Integrating PEF with Nonthermal Technologies and Techno-Economic Analysis
Francesco Donsì, University of Salerno, Italy
Lunch
Flash Presentations & Discussion
Peeling mechanism of fruits using Pulsed Electric Fields: effect on color, texture, and microstructure
Claudia Siclari, University of Parma, Italy
Enhancing dehydration and rehydration efficiency of fresh green peas with Pulsed Electric Field pretreatment
Busra Oktar, University of Bologna, Italy
Disc mill as a non-conventional cell disruption technology for scaling up high-pressure homogenization-assisted extraction: recovery of bioactives from orange peel pretreatment
Fatemeh Mojarradi, University of Salerno, Italy
Improvement of Drying Efficiency by PEF-Pretreatment: Role of Matrix Structure and Tailored Drying Temperature
Rosina Neubauer, BOKU University, Austria
Effect of Pulsed Electric Fields (PEF) on Anisakis spp. behaviour
Adrián Ruiz Requejo, University of Zaragoza, Spain
Practical Courses – Introduction & Lab and Pilot Plant Work including Coffee Break
Wednesday 3 September
9:00-10:00
10:00-11:00
11:00-11:30
11:30-13:00
13:00-14:30
14:30-15:30
15:30-17:30
18:00-23:00
PEF Treatment of Plant Materials
Samo Mahnič-Kalamiza, University of Ljubljana
Emerging Technologies in Food and Bioprocessing
Henry Jäger, BOKU University, Austria
Coffee Break
Flash Presentations & Discussion
Innovation in the utilization and stabilization of by-products from the agrifood chain
Arjun Mohanakumar, University of Parma, Italy
Using Pulsed Electric Fields to intensify fermentation processes and enhance product recovery
Benjamin Schmiedl, BOKU University, Austria
Identification of novel genes involved in germination of B. subtilis spores
Jorge Bellón García, University of Zaragoza, Spain
Non-Uniform Electroporation in Plant Tissues: MRI Insights into PEF-Induced Structural Changes
Madita Anna-Maria Kirchner, ELEA Technology GmbH, Germany
Impact of Pulsed Electric Field Treatment on the Mechanical Properties of Beta-Glucan Edible Films
Carana Oliveros-Ramos, University of Lleida, Spain
Lunch
Current Industrial Applications of PEF in Food and Bioprocessing
Stefan Töpfl, Osnabrueck University of Applied Sciences & ELEA Technology GmbH, Germany
Practical Courses – Introduction & Lab and Pilot Plant Work including Coffee Break
Thursday 4 September
9:00-10:00
10:30-11:00
11:00-12:00
12:00-13:00
13:00-14:00
14:00-15:00
15:00-16:00
16:00-18:00
18:00-19:00
19:30-22:00
PEF from the perspective of the technology providers and end users
Stefan Töpfl, ELEA Technology GmbH, Germany
Vedran Hurem, Vitave Tech, Czech Republic
Katarzyna Dymek, Opticept, Sweden
Mikael Lindholm, Scandinova, Sweden
Oleksii Parniakov, Frudist & ELEA Technology GmbH, Germany
Chairs:
Giovanna Ferrari, University of Salerno & ProdAl Scarl, Italy
Taner Baysal, Ege University, Turkey
Coffee Break
Digital Applications in Food Engineering
Francesco Marra, University of Salerno, Italy
Legislative Framework for Innovative Food Processes
James Lyng, University College Dublin, Ireland
Lunch
Medical Applications of PEF
University of Ljubljana, Slovenia
Flash Presentations & Discussion
Evaluation of Microbial Inactivation in Almond-Based Beverages via Pulsed Electric Fields (PEF): A Comparative Analysis of Colinear and Parallel Chamber Designs and the Thermal Contribution to the Outcome
Matteo Stefanelli, ELEA Technology GmbH, Germany
Extraction and Characterization of Polyphenols from Dandelion (Taraxacum officinale) Leaves and Stems by Innovative Technologies
Lynn Rhayem, Compiègne University of Technology, France
Pulsed electric field effect on pea albumin structure
Raiane Rodrigues, State research institute Center for Physical Sciences and Technology, Lithuania
Pulsed Electric Field-Assisted Fermentation: Optimizing Kombucha Production
Francesca Pompei, University of Camerino
Application of Pulsed Electric Field for Improved Drying Characteristics and Physico-chemical Properties of Fig
Luma Rossi Ribeiro, ATB Potsdam
Practical Courses – Introduction & Lab and Pilot Plant Work including Coffee Break
Test
Final test for the accreditation of 5 ECTS
Friday 5 September
9:00-10:00
10:00-11:00
11:00-11:30
11:30-12:30
12:30-13:30
13:30-14:30
Consumer acceptance of “PEFfed” products
Celìa Rocha, Sense test, Portugal
PEF for waste and by-product valorization
Urszula Tylewicz, University of Bologna, Italy
Coffee break
Beyond eradication: Pulsed Electric Fields and the rise of beneficial microbes’ power
Marilena Marino, University of Udine, Italy
PEF Tecnology: a glance at the past to understand the future
Damijan Miklavčič, University of Ljubljana, Slovenia
Robert Soliva-Fortuny, University of Lleida, Spain
Marco Dalla Rosa, University of Bologna, Italy
Maria Cristina Nicoli, University of Udine, Italy
Chairs:
Giovanna Ferrari, University of Salerno and ProdAl Scarl, Italy
Taner Baysal, Ege University, Turkey
Lunch
