DELIVERABLE ISEKI FOOD 4 · Report on Deliverable D7.2.1 3rd ISEKI_Food Conference i Foreword The...

www.iseki-food4.eu/

COMMISSION OF THE EUROPEAN COMMUNITIES

Lifelong Learning Programme

ISEKI_FOOD 4: TOWARDS THE INNOVATION OF THE FOOD CHAIN THROUGH THE MODERNISATION OF FOOD STUDIES

Agreement number: 2011-3634/001 - 001

Project Number: 518415-LLP-1-2011-1-IT-Erasmus-ENW

Deliverable D7.2.1

3rd International ISEKI_Food Conference

Workpackage 7: Project Exploitation: Bridging Research, Industry and Education

Lead Beneficiary: UNITE (University of Teramo – Faculty of Agriculture – Department of Food

Science)

Prepared by: Rui Costa (P26, IPC)

Contributors: Cristina Silva (UCAPOR), Paola Pittia (UNITE), Xavier Nicolay (HELdB)

Delivery Date: July 2014 (M34)

Report on Deliverable D7.2.1

3rd ISEKI_Food Conference i

Foreword

The work described in this report was developed under the project ISEKI_Food 4: Towards the

innovation of the food chain through the modernisation of Food Studies. If you wish any other

information related to this report or the ISEKI_Food 4 project please visit the project web-site

(http://www.iseki-food4.eu/) or contact:

Project Coordinator:

PAOLA PITTIA | University of Teramo (UNITE), Faculty of Agriculture, Department of Food Science

Tel: +39 0861 266895 | email: [email protected]

WP 7 Leader:

RUI COSTA | Polytechnic Institute of Coimbra (IPC),

Tel: +351 239802940 | email: [email protected]

STEPHAN DRUSCH | Technische Universität Berlin (TUB)

Tel: +49 30 31471821| email: [email protected]

This project has been funded with the support from the European Commission. This document reflects

the views only of the authors, and the Commission cannot be held responsible for any use which may

be made of the information contained therein.

http://www.iseki-food4.eu/

mailto:[email protected]




3rd ISEKI_Food Conference ii

Contents

Foreword ______________________________________________________________ i

Contents _______________________________________________________________ ii

1. Objectives ___________________________________________________________ 3

2. Summary ____________________________________________________________ 3

3. Committees __________________________________________________________ 5

3.1. Executive Committee _______________________________________________________ 6

3.2. Scientific Committee ________________________________________________________ 6

3.3. Industry Advisory Committee _________________________________________________ 7

3.4. Organizing Committee ______________________________________________________ 7

3.5. Public relation and dissemination ______________________________________________ 7

4. Venue _______________________________________________________________ 7

5. Programme __________________________________________________________ 8

6. Participants _________________________________________________________ 11

7. Dissemination _______________________________________________________ 12

8. Evaluation __________________________________________________________ 17

8.1. QUALITY ASSESSMENT RAW DATA ____________________________________________ 18

8.2. QUALITY EVALUATION BY ATTENDING PARTICIPANTS _____________________________ 19

8.2.1. Quality descriptor n° 1: Rate to what extent the main topics of the conference could contribute to

enhance the bridge industry-research and education? _______________________________ 19

8.2.2. Quality Descriptor n° 2: “Give your appreciation on the BENEFITS/USEFULNESS of the Conference in

terms of OUTCOMES, INFORMATIONS LEARNED,...” ________________________________ 20

8.2.3. Quality Descriptor n° 3: “Rate the usefulness of the Conference regarding NETWORKING

OPPORTUNITIES, KNOWLEDGE EXCHANGE” _______________________________________ 21

8.2.4. Quality Descriptor n° 4: “Rate the quality of the Scientific Program (topics, selection of keynote lectures

and of oral presentations..)” ___________________________________________________ 22

8.2.5. Quality descriptor n°5: “Rate the ORGANISATION OF THE CONFERENCE planning: plenaries, parallel

sessions, opportunity to interact (Q/A-Discussions, Round Tables...)” ___________________ 23

8.2.6. Quality descriptors n° 6: “Rate the quality of the general organization of the conference (facilities,

catering,…)” _______________________________________________________________ 24

8.2.7. Quality Descriptor n°7: “Rate the scientific quality of the poster session” ___________ 25

8.2.8. Quality Descriptor n°8: OPEN QUESTION : “Give general/ additional comments or suggestions” 25

8.2.9. Quality Descriptor n° 9: FOR THE ISEKI_FOOD4 MEMBERS ONLY (IFOOD4 Partners Institutions

Representatives): Rate to what extent the program of the Conference fits the objectives of the Network. 26

9. Conclusions _________________________________________________________ 27


3rd ISEKI_Food Conference 3

1. Objectives

The main objective of WP7 is to exploit the outcomes originated by the other WP activities in

line with the final and general aims, namely to promote the interaction between education,

research and industry to favor the modernization of the HE, innovation of the food industry

and promote the development of a sustainable build-up of the society in EU.

The objective of the 3rd ISEKI_Food Conference

(http://www.isekiconferences.com/athens2014/) was to contribute to the realisation of an

“open” forum, for the wider community in the food area, to identify needs to improve quality

in food studies, to promote interactions with the industry and consumer associations, to

present exchange of „positive‟ experiences of innovative teaching methodologies and to

disseminate results of this project

The 3rd ISEKI_Food conference (Figure 1, detail of the website), promoted by the

ISEKI_Food network via the Erasmus Thematic Network project ISEKI_Food 4 and organized

by the ISEKI Food Association (IFA, P30) in collaboration of the National Technical University

of Athens (P59), was held in Athens, from the 21st to 23rd of May (M32).

Figure 1 – Detail of the 3rd ISEKI Food Conference website

2. Summary

The 3rd ISEKI_Food conference, promoted by the ISEKI_Food network via the Erasmus

Thematic Network project ISEKI_Food 4 and organized by the ISEKI Food Association (IFA)

in collaboration of the National Technical University of Athens, was held in Athens, from the

21st to 23rd May 2014.

http://www.isekiconferences.com/athens2014/



Almost 300 participants attended, from 39 countries, with 51 speakers and 240 poster

presentations. that enabled the conference to award 12 posters for the high quality and

scientific relevance.

Two ISEKI_Food 4 pre-conference workshops on “State of Research in Europe in the Field of

Food Science and Technology” (D5.1.6) and “Industry meets Academia and PhD

programmes” (D5.2.4.) warmed up a large share of the participants. In these two workshops

an overview of research topics ranging from food safety to nanotechnology and of publishing

ethics and of business development on technology transfer from research, were highlighted

by participants as of great interest.

By the contacts developed by the IFOOD4 network project (D7.1.3) additional workshops

were organized in collaboration with the Greek Lipid Forum (GR) and the Connect4Action

project.

Sessions of the conference were planned according to previosus format (education, research

industry and their sinergies) and topics were also taking as reference the IFOOD4 activities

(deliverables D7.1.1., D7.1.2) and suggestions given by the external evaluators (interactions

with other disciplines, Horizon 2020 strategy).

With the conference title “Food science and technology excellence for a sustainable

bioeconomy”, the opening session commenced with Veerle Lammens speaking about

bioeconomy, referring to the need to use natural and renewable resources to ensure the

sustainability of the planet, and by Petros Taoukis (NTUA, GR) identifying innumerous

possibilities of research in food science and technology, with a group of suggestions, also

related to the bioeconomy, later reinforced by Dietrich Knorr (Effost, P72).

The first session, on education, started with Silvia Travella (ETP Plants for the Future)

highlighting the importance of the plant sector in the bioeconomy and its central role, and

the need to attract students to this sector and improve training. It was followed by a series

of presentations on good practices on curriculum design, new degree programme structures

and skills and competences for the future. Special attention was given to the online and

interactive systems, where the blended learning modality appeared as a main way forward



for teaching and learning. The session was closed with a focus on teacher training and

teacher career development.

The second session (Research focused), had 27 oral presentations, in three parallel sessions.

Developments in bioactive compounds from new sources and bioavailability, developments

on new processing technologies and the production of biomass and fuel from waste, gave

participants an actual overview of research and useful hints and use for future research.

The third session, dedicated to the food industry, was an excellent event for the interaction

between researchers and industry. Both challenges and solutions to be adopted by the food

industry were addressed. The global trends of rising prosperity, increasing urbanization and

the ageing population, with the stress put on the environment, were pointed out as major

challenges to food industry today. Industry representatives claimed their main role in the

food chain and their successful efforts to decrease waste and energy consumption, directing

the attention to the primary production sector and to the consumer where the biggest share

of the losses and production occur.

Finally, the conference was also complemented by side events organised by IFA (P30). In

particular the ISEKI_Food Academy awards seven prominent scientists and teachers partners

of the IFOOD4 project which have significantly contributed to the ISEKI_Food network

activities and its association.

The conference collected the interest of support as endorsement of 10 universities and

internationally recognised organisations and associations that contributed to its

dissemination and/or presenting oral/poster contrbutions.

3. Committees

The conference was organised and supported in itsplanning and development by a series of

committees, namely: the Executive committee (made of the chairs of all the other

commitees); the Scientific committee, that includes eminent scientist and experts that

contributed in the selection of the topics of the sessions and the oral presentations and

evaluated the abstracts submitted; the Industry Advisory board, made of representatives of

industry associations and industry representatives; the Public relations board, that



contributed to the activities aimed to the dissemination of the event; the Organising

committee that leda the onsite organisation of the international event.

The members of the committees are here below reported.

3.1. Executive Committee

Chairs

Paola Pittia, University of Teramo (IT) Rui Costa, Polytechnic Institute of Coimbra (PT)

Members

Vasso Oreopoulou, NTUA (GR) Cristina L.M. Silva, Universidade Católica Portuguesa (PT) Lynn McIntyre, Harper University (UK) Gerhard Schleining, BOKU (AT)

Oliver Schlüter, Leibnitz Institute for Agricultural Engineering Postdam-Bornim (DE) Pedro Queiroz, FIPA - Federação das Indústrias Portuguesas Agro-Alimentares (PT)

3.2. Scientific Committee

Chairs

Cristina L.M. Silva, Catholic University of Portugal (PT)

Paola Pittia, University of Teramo (IT)

Members

Gustavo Barbosa-Canovas, Washington State University (US) Pilar Buera, University of Buenos Aires (AR) David Castle, University of Edinburgh (UK)

Stephan Drusch, Berlin University of Technology (DE) Marco Dalla Rosa, University of Bologna (IT) Elisabeth Dumoulin, past professor at Agroparistech (FR) Ferruh Erdogdu, University of Mersin (TR) Victoria Ferragut, Autonomus University of Barcelona (ES) Jesus Frias Dublin, Institute of Technology (IE)

Gustavo Gutierrez, National Polytechnic Institute (MX) Dietrich Knorr, Berlin University of Technology (DE)

Kristberg Kristbergsson, University of Iceland (IS) Viktor Nedovic, University of Belgrade (RS) Olga Martin Belloso, University of Lleida (ES) Brian McKenna, European Federation of Food Science and Technology (NL) José Manuel Nunes de Oliveira, University of Aveiro (PT)

Cristina Ratti, University of Laval (CA) Sam Saguy, Hebrew University of Jerusalem (IL) Oliver Schlüter, Leibnitz Institute for Agricultural Engineering Postdam-Bornim (DE) Paul Singh, University of California (US) Paulo Sobral, University of São Paulo (BR) Nikolaos Stoforos, Agricultural University of Athens (GR) Petros Taoukis, National Technical University of Athens (GR)

Gilles Trystram, AgroParisTech (FR) Constantina Tzia, National Technical University of Athens (GR)



Margarida Vieira, University of Algarve (PT) Rimantas Venskutonis, Kaunas University of Technology (LT)

3.3.Industry Advisory Committee

Chair

Pedro Queiroz, FIPA - Federação das Indústrias Portuguesas Agro-Alimentares (PT)

Members

Marc Dreyer, Nestlè (CH)

Huub Leliveld, European Federation of Food Science & Technology (EFFoST) (NL) Roland Poms, International Association for Cereal Science and Technology (ICC) (AT) René Schölzel, IFIS (UK) Julian Drausinger, Lebensmittelversuchsanstalt (LVA) (AT) Vasso Papadimitriou, Greek Food Industry Association (SEVT) (GR)

3.4.Organizing Committee

Chair

Vasso Oreopoulu, National Technical University of Athens (GR)

Members

Stavros Yianniotis, Agriculture University of Athens (GR) Magda Krokida, National Technical University of Athens (GR)

Maria Papageorgiou, Alexander Technological Educational Institute of Thessaloniki (GR)

Eleni Gogou, National Technical University of Athens (GR) Efi Dermesonluoglou, National Technical University of Athens (GR) Harris Lazarides, Aristotle University of Thessaloniki (GR) Anita Habershuber, ISEKI Food Association (AT) Raffaella Falconi, University of Teramo (IT, ISEKI_Food 4 project)

3.5.Public relation and dissemination

Chair

Lynn McIntyre, Harper University (UK)

Members

Gerhard Schleining, BOKU (AT) Anita Habershuber, ISEKI Food Association (AT)

4. Venue

The conference will be held in the Conference Hall of the Hotel President, 43 Kifissias Ave. -

115 23 Athens. The conference was held in 3 rooms: Europe, Olympia and Cosmos,

respectively with the capacity of 400, 240 and 100.



5. Programme

CONFERENCE PROGRAM

WEDNESDAY, 21 May 2014

Opening & Welcome Room: EUROPE

17:30

Welcome Address

Paola Pittia and Rui Costa , Chairs of the Executive Committee of the ISEKI_Food Conference Vasso Oreopoulou, Chair of the Local Organizing Committee Richard Marshall, ISEKI-Food Association Andreas Boudouvis, Dean of the School of Chemical Engineering, NTUA

18:00-19:00

Invited key note lectures

Veerle Lammens, DG Research & Innovation: “Perspectives of the knowledge based bioeconomy” (INV6) Petros Taoukis, NTUA: “Challenges for sustainable innovation in Food Science and Engineering” (INV2)

19:00 ISEKI-Food Association Academy Awards

19:30 Welcome Cocktail

THURSDAY, 22 May 2014 SESSION 1: Re-thinking education: enhancing Food Science & Technology competences for Bioeconomy 2020 Chairs: Paola Pittia and Paulo Sobral Room: EUROPE

8:30 Case study on one bioeconomy sector: Ensuring a competitive workforce for the plant sector – for industry, academia and farmers Silvia Travella

9:00 Skills & competences for the FS&T of the future Katherine Flynn

9:20 Qualifications of Food Science and Technology/Engineering professionals at the entrance in the job market Vasso Oreopoulou

9:40 The integration of work-integrated learning modalities as teaching tools towards complex practice of Food Technology

Jessy Van Wyk

9:55

Competences and career development via using dual study programs apprenticeship-integrated study course “Brew and Beverage Technology” as an example for industry oriented academic education Winfried Russ

10:10

Developing and delivering food systems training programs for 21st century

audiences Patricia Curtis

10:25

Developing higher education, research and industrial partnerships to best meet the optimisation and innovation needs of the food manufacturing Sector Mark Swainson



10:40 Coffee Break & Poster Session

11:20 The end of a classroom lecture - Time to celebrate? Paul Singh

11:50 Enhancing food engineering education with interactive web-based simulations Vivian Karakosta

12:05 IDECOTROPHELIA, the European network for academic excellence in food eco-innovation Elodie Barrι

12:20 Virtual experiments for Food Science-Technology-Engineering education Ferruh Erdogdu

12:35 Training and educational needs of the teaching and learning practitioner in Food Studies-Invited lecture Jesus Frias

13:00-14:30 Lunch & Poster Session

SESSION 2-I: Knowledge and Innovation in research towards a bioeconomy

perspective Bioactive compounds-Functional ingredients Chair: Elisabeth Dumoulin Room: EUROPE

14:30 The impact of food science and technology innovations on bioeconomy developments and perspectives-Invited lecture Dietrich Knorr – EFFoST

15:10 Spent coffee grounds as a source of bioactive compounds M. Paz De Peña

15:25 Bioavailability studies of carotenoids. The case of crocetin esters. Anastasia Kyriakoudi

15:40 Effect of seaweed extracts on oxidative stability of flavored olive oil during storage Rui Ganhão

15:55 Off-flavor masking of secondary lipid oxidation products by pea dextrin Sandra Böttcher

16:10-16:40 Coffee Break & Poster Session

17:00

Fruit and vegetable processing by-/co-products: Can they be used as functional feed ingredients in animal nutrition to produce novel value-added products? Eleni Kasapidou

17:15 By-products of food industry: Chemical composition and antioxidant activity in vitro and in vivo systems of Chia seed and oil (Salvia Hispanica L). Rafaela S Marineli

17:30 Potential of microalgae biomass derived from swine wastewater for ethanol production Estela Nunes

17:45 Utilisation of sugar beet bagasse for biosynthesis of yeast SCP

Piotr Patelski

18:00

Greek Kean acorns and acorns wastes; a rich source of phenolic

antioxidants and macroelements as a prospect for development Maria Papageorgiou

18:15 “Young Scientists ” Awards

18:30 EQAS award

20:30 Conference Dinner

SESSION 2-II: Knowledge and Innovation in research towards a bioeconomy

perspective Developments in food processing Chair: Gustavo V. Barbosa-Cαnovas



Room: COSMOS

15:10 The promising use of non-thermal green technologies and their effect on the quality of foods Angeliki Birmpa

15:25 An integrated approach in modeling osmotic treatments based on universal process/product related parameters Eleni Daftsiou

15:40 Decontamination of egg shells using cold plasma Julia Jacob

15:55 Non-thermal inactivation of Salmonella enterica and Bacillus endospores on the surface of whole black pepper by indirect plasma treatment Christian Hertwig


17:00 Dehydration: coupling centrifuge drainage with microwave drying operation

Alain Sommier

17:15

Effect of process conditions on release kinetics of salt and sugar during

immersion in simulated gastric fluid and saliva Magda Krokida

17:30 Characterization of nano spray dried oil in water model and natural emulsions S. Donsouzi

17:45 Enhancement of antioxidant properties of oat porridge by microwave treatment

Joanna Harasym

18:00 A novel knowledge-based framework for predictive food design Mohannad Jreissat

SESSION 2-III: Knowledge and Innovation in research towards a bioeconomy perspective Food properties and quality aspects Chair: Paul R. Singh

Room: OLYMPIA

15:10

Quantifying the effect of viscosity on food digestibility using in-vitro

digestion Serafim Bakalis (447)

15:25 Development and characterization of milk-oil-monoglyceride gels Fabio Valoppi (427)

15:40 Intensified protein structuring – production of fibrous meat analogs using a couette cell George Krintiras (507)

15:55 Food quality control using peptide based gas sensor arrays Dario Compagnone (717)


17:00 Gelatin-based nanocomposite films: a study on dispersion methods and concentration of montmorillonite Christian H. C. Flaker

17:15 Modeling the microbial spoilage and quality decay of rocket, iceberg, and romaine lettuce as a function of temperature and packaging atmosphere

Panagiotis N. Skandamis

17:30

Monitoring the food cold chain in Europe: Development of a database tool

and field test validation

Eleni Gogou

17:45 An investigation using repertory grid and eye tracking methodologies of package features influencing consumer attention to nutrition information Ana Frias

18:00 Traditional food network to improve the transfer of knowledge for innovation (TRAFOON, FP7)



Susanne Braun

FRIDAY, 23 May 2014

SESSION 3: Food Industry for a sustainable planet food supply Chairs: Rui Costa and Vasso Papadimitriou Room: EUROPE

8:30 Integrated and sustainable industrial development Karl Schebesta (UNIDO)

9:00 Food use for social innovation by optimizing waste prevention strategies Dora Paschali

9:20 Innovation in food SME's: new trends and consumer behavior

Daniele Rossi (ETP Food for Life)

9:35 Global harmonization of food safety regulations Magda Krokida

9:50 Life cycle analysis of beta-carotene extraction techniques Sofia Papadaki

10:05 Characterization of biological value and safety properties of fish oil from low value fish catch and fish processing by-products Irina Koscelkovskiene


10:50

Novel integrated processes can turn industrial food waste into valuable food by-products and/or ingredients: The cases of olive mill and pomegranate wastes

Harris Lazarides

11:05 Starch-PVA composite films: towards a new generation of biodegradable packaging material Amalia I. Cano

11:20 Round Table

11:20-

12:40

Moderator: Pedro Queiroz

- Herbert AICHINGER (Adviser, Directorate A - Green Economy,

Directorate General Environment, European Commission)

- Daniele Rossi (ETP Food for Life)

- Christos Apostolopoulous (FrieslandCampina Hellas A.E.B.E.) - Marco Dalla Rosa (UNIBO) - Marcus Volkert (GNT)

- Giannis Barous (ELAIS-UNILEVER)

12:40 Conclusions

6. Participants

The conference counted with 293 participants from 39 countries, from 4 continents: from

Europe (28), from America (5), from Asia (4) and from Africa (1). 93 out of them were from

the ISEKI_Food 4 project and this confirms the main interest that this conference is gaining

in the wider landscape of the international conferences especially for its peculiar philosophy



(bridging industry-research and education) and the networking space. Among the

participants industry and industry associations representatives were also included to indicate

the interest that this conference has also in this sector.

From the 293 participants, 83.5% presented a poster or an oral presentation (Table 1), most

of them giving at least one presentation (oral/poster). All IFOOD4 project partners were

participating with at least on presentation (compulsory).

Table 1 – Number of participannts giving presentations

Presentations Presenters

(243)

4 1 0,4%

3 5 2,1%

2 84 34,5%

1 153 63,0%

TOTAL 243 100%

7. Dissemination

An initial strategy of dissemination was prepared by the Public relations and dissemination

committee that included:

1. General dissemination material: bookmark, 1st and 2nd call (Figure 1, 2 and 3)

This material was designed and edit in electronic version to be annexed to emails. The

project coordinator printed on paper a certain number of copies of all of them for

dissemination purposes (conferences, meetings, etc.) at which were distributed (eg. EFFOST

conference-Bologna 2013). The bookmark was prepared as an easy-to-handle distributed to

all the project members attending the project meetings to distribute in his/her country.

The 1st call contains the general information about the conference including abstract

submission instructions and terms and deadlines; the 2nd call was edit containing the

information of the conference with the names of the invited speakers and the planning of the

sessions.



Fig. 1: Bookmark



Fig. 2: 1st call (4 pages)



Fig. 3: 2nd call (7 pages)



2. Email messages and alert messages (inter-network, public, wider

community)

The ISEKI_food 4 project network representatives were invited to add the banner of the

conference in the signature

All partners were invited to disseminate in their institution and country to disseminate the

conference information to widen the impact and attendance.

The ISEKI_Food association (main organiser of the event, P30), sent alert messages to over

9000 contact email address that include Food science and technology/engineering scientists,

teachers, organisation, association, industries and representatives of various other

stakeholders of the agro-food chain.

3. Contacts with external organisations

Project coordinator (P1) contacted directly the main organisations of the Food science and

technology area to ask their endorsement and following dissemination within their members.

As a consequence the following organisations decided to support the conference: IUFOST,

EFFoST, ICA (Association of the Universities of Life Science), GHI (Global harmonisation

Initiative), MoniQA, ICC, ETP Platform Food for Life.

8. Evaluation

The evaluation of the conference was done after the event with the SurveyMonkey® tool to

evaluate the quality of the contents, organisation and following impact. The evaluation was

carried out in collaboration with WP1.



8.1. QUALITY ASSESSMENT RAW DATA

TYPE OF EVENT : International Conference

NUMBER OF PARTICIPANTS : 291

Number of Answers to the survey: 100 answers/291 participants, i.e. 34% feed-back.

Methodology : on-line satisfaction survey combining “evaluation scale” and open questions

(surveyMonkey online survey). Only one evaluation allowed by participant.

Questionnaire formulation according astd recommendations to « develop valid level 1 forms”.

Evaluations were collected between May, 27th and June, 19th 2014.

Figure 1: distribution of replies



8.2. QUALITY EVALUATION BY ATTENDING PARTICIPANTS

8.2.1.Quality descriptor n° 1: Rate to what extent the main topics of the

conference could contribute to enhance the bridge industry-research and

education?

This evaluation descriptor aims to assess if the event reaches its general objective, its main

scope.



8.2.2.Quality Descriptor n° 2: “Give your appreciation on the

BENEFITS/USEFULNESS of the Conference in terms of OUTCOMES,

INFORMATIONS LEARNED,...”

This second criterion aims to assess the quality of the conference content, its benefits for the

participants in terms of knowledge in the specific scope of the conference.



8.2.3.Quality Descriptor n° 3: “Rate the usefulness of the Conference

regarding NETWORKING OPPORTUNITIES, KNOWLEDGE EXCHANGE”

This quality descriptor aims the assessment of the interactivity between the lecturers and the

attendees and between attendees in order to enhance their knowledge in the several topics

of the conference.



8.2.4.Quality Descriptor n° 4: “Rate the quality of the Scientific Program

(topics, selection of keynote lectures and of oral presentations..)”

Scientific quality of the conference program



8.2.5.Quality descriptor n°5: “Rate the ORGANISATION OF THE

CONFERENCE planning: plenaries, parallel sessions, opportunity to interact

(Q/A-Discussions, Round Tables...)”

This quality descriptor assesses the structure of the conference program regarding the

organization in plenary and parallel sessions.



8.2.6. Quality descriptors n° 6: “Rate the quality of the general

organization of the conference (facilities, catering,…)”

A. Conference Information and Registration

B. Facilities

C. Lunches, Breaks, Dinners



8.2.7.Quality Descriptor n°7: “Rate the scientific quality of the poster

session”

8.2.8. Quality Descriptor n°8: OPEN QUESTION : “Give general/ additional

comments or suggestions”

The answers from participants are presented here below, without any filtering.



8.2.9. Quality Descriptor n° 9: FOR THE ISEKI_FOOD4 MEMBERS ONLY

(IFOOD4 Partners Institutions Representatives): Rate to what extent the

program of the Conference fits the objectives of the Network.

This question was exclusively addressed to the ISEKI FOOD4 partners‟ representatives. It

aims to evaluate how the Conference represents the work achieved during the Network

program and reaches the main objectives of the Network. 54 answers were recorded,

ensuring valid analysis at statistical point of view.



9. Conclusions

All quality descriptors were scored “high satisfaction” scores for this Conference, particularly

the points considering the “network opportunities and knowledge exchange” and the

“structure of the program” (plenary + parallel sessions). These high scores are corroborated

by the comments and suggestions posted by some participants.

Answers to “open questions” contain some pertinent remarks that should be taken into

account by organizers of future similar events (lower registration fee, structure for

networking).

---------------------END OF DELIVERABLE ----------------------

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