Food Processing and Emerging Trends

The 8th World Congress of Chemical Engineering offers a unique opportunity to focus on recent development on advanced and novel technologies for food process engineering. Recent advances in food process engineering, especially in unit operations and properties of foods, will be presented. Various emerging technologies, including supercritical fluid extraction, pervaporation, hybrid processing, high pressure processing of foods, and others will be discussed. In addition, healthy foods developments, food safety and international perspective on food security will be evaluated.

Scope

This symposium is dedicated to technology progress, advanced knowledge and novel healthy foods. The proposed topics are :

Fundamentals

  • Properties of Foods
  • Food Structuring
  • Economic Analysis and Process Profitability
  • Computer-Aided Process Design
  • Modeling and Simulation

Advanced Extraction and Separation Processes

  • Gas Chromatography Fractioning
  • Supercritical Fluid Extraction
  • Membrane Processes
  • Hybrid Technologies

Emerging Processing Technologies

  • Pulsed Electric Field and Radio-Frequency Processing
  • High Pressure Processing
  • Ohmic Heating
  • Minimal Processing
  • Hurdle Technologies

Process Sustainability and Environmental Issues

  • Process Integration Techniques
  • Energy and GHG Management
  • Water as a Critical Source for Processing
  • Market Value Added of Solid Organic Residues
  • Industrial Case Studies

Food Safety

  • Plant Safety
  • Hygienic Food Process Design
  • Cleaning of Process Equipments
  • Process Validation
  • Food Security

Publication

The papers presented at this conference will be included in the WCCE8 proceedings. An option to publish extended papers in one the food science related journals is considered. More information will be provided after registration period.

Key dates

Call for papers: June 15, 2008
3 to 6 pages paper submission: November 30, 2008

Organizers

Prof. Gabriel Ascanio
CCADET, Universidad Nacional Autónoma de México
Circuito Exterior, Cd. Universitaria, 04510 DF, Mexico
gabriel.ascanio@ccadet.unam.mx

Dr. Edmundo Brito
Kabi Innovation Centre
Fresenius Kabi Deutschland
Else-Kröner-Straße 1
D-61352 Bad Homburg, v.d.H Germany
edmundo.brito@fresenius-kabi.com

Dr. Michèle Marcotte
AAFC/Food Research Development Centre
3600 Casavant Blvd. West
Saint-Hyacinthe, QC, J2S 8E3 Canada
marcottem@agr.gc.ca

Dr. Marzouk Benali
NRCan/CANMET Energy Technology Centre
11615 Lionel-Boulet Blvd., P.O. Box 4800
Varennes, QC, J3X 1S6 Canada
mbenali@nrcan.gc.ca

Members of the Scientific Committee

Dr. Marzouk Benali, NRCan/CANMET Energy Technology Centre-Varennes, Canada.
Dr. Georges Lieberman, Xerox Labs Canada, Canada.
Dr. Stefan Grabowski, AAFC/Food Research Development Centre, Saint-Hyacinthe, Canada.
Dr. Werner Bauer, Nestlé S.A., Vevey, Switzerland.
Dr. Yacine Boumghar, Centre des Procédés Chimiques du Québec, Montreal, Canada.
Dr. Yves Arcand, AAFC/Food Research Development Centre, Saint-Hyacinthe, Canada.
Prof. Dietrich Knorr, Food Biotechnology and Food Process Engineering, Berlin University of Technology, Germany.
Prof. Paul Singh, Biological and Agricultural Engineering, University of California, Davis, USA.
Prof. Jozef Kokini, Food Science and Human Nutrition, University of Illinois Urbana-Champaign, USA.
Dr. Tadeusz Kudra, NRCan/CANMET Energy Technology Centre-Varennes, Canada.
Prof. Violeta Pardio, University of Veracruz, Mexico.
Prof. Gilles Trystram, Ecole Nationale Supérieure des Industries Agricoles et Alimentaires, Massy, France.
Prof. Andrzej Lenart, Warsaw Agricultural University, Warsaw, Poland.
Prof. José Miguel Aguilera, Pontificia Universidad Católica de Chile, Chile.
Prof. Hossahalli S. Ramaswamy, Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, Canada.
Prof. Sudhir Sastry, Ohio State University, Colombus, USA.

Please, direct any correspondence regarding papers to Dr. Marzouk Benali at mbenali@nrcan.gc.ca