12th International Congress on Engineering and Food

  • Markus Wied Dethlefsen (Participant)

Activity: Attending an eventParticipating in or organising a conference


Presented two posters: P1.055 (Coating properties of extruded fish feed pellets affected by pore structures) and P1.093 (Astaxanthin both as colouring agent and ant ioxidant in coated fish feed pellets). The goal of ICEF12 is to exchange new scientific knowledge of food engineering and to promote the interaction between professionals from academia, industry and government. The Congress will explore new paths for innovations in a rapidly changing food sector. ICEF12 will address questions related to the challenges that engineers are facing bringing science and creativity into food innovations. The Congress will be a vital opportunity to see what the future is for the bio-food industry, the impact of globalization and what place the local production and environmental issues should have in the world knowledge based bio-economy. ICEF12 will serve to ensure that future challenges for the bio-food industry are anticipated and discussed and that food engineers are meeting these challenges in order to provide adequate and innovative solutions. This is a significant opportunity for you to hear from leading edge speakers and to network with colleagues in industry and academia to ensure you keep abreast of recent developments in this fast evolving field. Topics 1. Advances in food engineering: Cooling and freezing; Thermal processing; Non-thermal processing; Drying and dehydration; Hygiene and cleaning; Separation and purification; High pressure processing; Mass transfer operations; Food fluid mechanics; Food process design ; Food safety, validation processes; Postharvest storage and food handling; Encapsulation processes; Fermentation and chemical reaction processes; Image processing; Mixing; Crystallization; Nanoengineering; Equilibrium processes. 2. Engineering properties of foods and materials science: Mechanical properties; Thermophysical properties; Physicochemical properties; Phase transitions; Rheological properties; Food structure; Packaging properties; Mixing properties; Transport properties; Equilibrium properties; Functional properties. 3. Emerging technologies and novel processes: New paths for food process innovation; Processes for functional food production; Bioprocessing; Oral processing; In vitro digestion and digestive system. 4. Modeling in food engineering: Modeling and simulation; Automation and process control; Risk assessment (chemical or biological safety); Transport phenomena; Quality parameters; Novel approaches in modeling; Kinetics modeling (microbiology, quality). 5. Sustainable engineering: Food process sustainability; Life cycle approach and carbon foot print; Waste reduction and remediation; Efficient processes (water and energy); Food security systems; Sustainability of traditional processes. 6. Future of food engineering: Education; Research; Worldwide regulations; Curriculum development; Leadership skills and mentoring; New tools (online and apps). 7. Special Session 1: Food Quality Evaluation Throughout the Food Chain: A State-of-the-Art Approach Integrating Fingerprinting and Kinetic Principles. 8. Special Session 2: Irregularities, upsets and breakdowns in food processing 9. Special Session 3: Open Innovation & Partnerships: A Platform for Meeting Food Engineering Future Challenges 10. Special Session 4: Integrating food engineering across Europe – European Academy of Food Engineering (sponsored by the European Academy of Food Engineering, EAFE) 11. Special Session 5: Food fortification technologies for a globalized world 12. Special Session 6: Future of Food Engineering (Trends!)
Period14 Jun 201518 Jun 2015
Event typeConference
LocationQuébec City, Canada


  • Extrusion
  • Coating
  • Optimization
  • Antioxidant
  • micro-CT
  • µCT