Proceedings of 4th I.C. FABE 2019 · 2019-12-10 · 4th International Conference of Food and...
Transcript of Proceedings of 4th I.C. FABE 2019 · 2019-12-10 · 4th International Conference of Food and...
International Conference of Food and Biosystems
Engineering
30 May-02 June 2019 Crete island
Proceedings of 4th I.C. FABE 2019
4th International Conference of Food and Biosystems Engineering (FaBE 2019), 30/05-02/06 2019, Crete island, Greece
4th INTERNATIONAL CONFERENCE ON FOOD
and
BIOSYSTEMS ENGINEERING
Proceedings
30 May - 2 June 2019, Crete island, Greece
Supported by University of Thessaly
4th International Conference of Food and Biosystems Engineering (FaBE 2019), 30/05-02/06 2019, Crete island, Greece
Book of Abstracts of 4th FaBE 2019 - International Conference on
Food and Biosystems Engineering Organizers of the International Conference FaBE 2019 are the professors and researchers of the Laboratory of Food & Biosystems Engineering (FABE Lab) of the Department of Agricultural Engineering Technologists, of the University of Thessaly (formerly known as Technological Educational Institute of Thessaly), in Larissa, Greece. The organising committee members are:
President: Professor Konstantinos Petrotos Vice Presidents: Professor Ferruh Erdogdu (Food Engineering)
Member : Professor Chryssoula Papaioannou Member : Dr Stefanos Leontopoulos Member/Secretary: Mrs Sotiria Tsilfoglou
All papers of the present volume were peer reviewed by two independent reviewers. Acceptance was granted when both reviewers' recommendations were positive.
Editors : Professor K. Petrotos and Dr. S. Leontopoulos ISBN: 978-618-84533-0-2 Copyright © 2019. All the copyright of the present book belongs to the editor. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the Editors of the Proceedings.
Conference web site: http://www.fabe.gr/
4th International Conference of Food and Biosystems Engineering (FaBE 2019), 30/05-02/06 2019, Crete island, Greece
Food and Biosystems Engineering Laboratory,
Department of Agricultural Engineering Technologists,
University of Thessaly
Perifereiaki Odos Larissa-Trikala,
Larissa, TK 41110, Greece
.
Sponsors and Supporters
4th International Conference of Food and Biosystems Engineering (FaBE 2019), 30/05-02/06 2019, Crete island, Greece
Invited Speakers
Invited speakers
Title of Presentation
Prof. J Dolores Pérez-Marín
University of Córdoba-UCO, Spain
Prof. Dr. Dolores Peréz-Marín, PhD in Agriculture Engineering (University of Córdoba-UCO, Spain). Since 1999, she serves as instructor and teacher in the Faculty of Agriculture and Forestry Engineering (ETSIAM, UCO). Currently, she holds the position of Full-Professor in Fundamentals and
Technology of Livestock Production and in Non-destructive Spectral Sensors for Quality, Safety and Traceability of Agro-Food Products. She is Director of the Master Engineering and Management in the food chain and vice-dean in International Relations. She is a recognized expert in the use
non-destructive spectral sensors applied to food quality and livestock precision issues. One of her main expertise in linked to the processing of spectral big data with multivariate analysis tools and nonlinear methods. This research has resulted in well over 200 publications, with 89of these
being peer reviewed papers in top quality journals and several contributions as invited speakers in national and international conferences and
workshops. She has experience in the participation, management and scientific co-ordination of several national and European R + D NIRS projects, and in technology transfer contracts with companies. She is member of the Council Management Committee (2013-2019) and the
President of the Educational Group of ICNIRS, highlighting her participation in the educational project “International Virtual Platform for
Learning and Teaching of Near Infrared Spectroscopy (IVPTL-NIRS)”.She was awarded in 2014 with the International Tomas Hirschfeld Award for
her contribution in the field of NIR spectroscopy.
Nirs Technology for Improving Quality
Control, Traceability and Labelling in Food
Products
Dr. Laura Siracusa
Institute of Biomolecular Chemistry (ICB) of the Italian National Research Council (CNR)
Laura Siracusa received her Ph.D. in Organic Chemistry in 1999. As postdoctoral fellow, she joined the group of Professor Anthony P. Davis in
2000 in Dublin (Ireland) then in Bristol (UK), working in the field of supramolecular chemistry. Once returned in Italy, she joined the “Natural
Use of molecular markers in taxonomy,
geographical discrimination, pre
and post harvest treatments, processing
and traceability of vegetable food
matrices
4th International Conference of Food and Biosystems Engineering (FaBE 2019), 30/05-02/06 2019, Crete island, Greece
Product and Food Chemistry” team at the Catania section of the CNR’s Institute of Biomolecular Chemistry, where she is part of the permanent staff since January 2008. Her research interests are focused on metabolic
profiling: analysis of complex matrices from natural sources, food biochemistry; study of edible plants profiles in pre-and post-harvest
treatments, storage, and processing. Valorization of residual natural sources; structural modification of bioactive compounds. Currently collaborating
with research units in agronomy, pharmacology, toxicology, material science, supramolecular chemistry, computational analysis, state-of-the-art
statistical analysis.
Dr. Adolfo Iulianelli
Institute on Membrane Technology of the Italian National Research Council (CNR-ITM).
Adolfo Iulianelli, Degree in Chemical Engineering in 2002 at University of Calabria (Italy), obtained his PhD Degree in Chemical and Materials
Engineering in 2006 at University of Calabria (Italy). Nowadays, he is working at the Institute on Membrane Technology of the Italian National
Research Council (CNR-ITM). He is author or co-author of more than 130 scientific contributions as international peer reviewed articles in ISI journals
(h-index = 28, Scopus database), patent, proceedings of National and International Conferences as well as of more than 30 book chapters (peer reviewed). Furthermore, he is Reviewer of more than 30 international ISI
journals, Invited and Keynote Speaker in several international conferences, training school, etc. Furthermore, A.I. was member of the Organizing Committee of several International Conferences. He is also Editor and
Associate editor of various scientific and international books about hydrogen, membrane technology and renewable sources. His research interests are membrane reactors, fuel cells, gas separation, hydrogen
production from reforming reactions of renewable sources exploitation.
Hydrogen economy and renewable
sources exploitation: the role of membrane engineering and the competition between
energy and food
Duarte Rego
Energy Pulse Systems, Lisbon, Portugal
Duarte Rego, MSc degree in Biological Engineering in 2008 from Technical University of Lisbon, Portugal. Duarte Rego has been involved in research on applied technology ni an industrial context since graduation. He
was involved in supercritical fluids processing regarding nanoparticles
Pulsed Power Technologies for food
and medical applications
4th International Conference of Food and Biosystems Engineering (FaBE 2019), 30/05-02/06 2019, Crete island, Greece
formation, microencapsulation of active compounds and extraction working in Separex (France) and after with research institute iBET (Portugal). In 2011 he joined A4F – Algae 4 Future (Lisbon) where he was involved in
microalgae cultivation, developing activities in engineering focus on downstream processing technologies, microalgae biomass enrichment and
advanced analytical methods. His research focus primarily on the application of Pulsed Electric Fields for optimization of food processes
from mass transference (extraction, drying) to microbial inactivation and shelf-live extension of fresh products. Other research interests are the
application of Pulsed Electric Fields on a circular economy context for the valorization of biproducts and waste from food industry.
Prof. Ferruh Erdogdu
Department of Food Engineering, Ankara University, Ankara 06810, Turkey
Smiling face of mathematical
modeling - Romancing with Computational
Fluid Dynamics
4th International Conference of Food and Biosystems Engineering (FaBE 2019), 30/05-02/06 2019, Crete island, Greece
PREFACE “FaBE 2019 International Conference on Food and Biosystems Engineering” is an international conference organized by the professors and researchers of the Food and Biosystems Engineering Laboratory (FABE Lab), of the Department of Agricultural Engineering Technologists, of the University of Thessaly, which is located in Larissa, Greece. The 4th International Conference FaBE 2019 had a broad and scientifically interesting program on: ‘Environmental Sustainability and innovation of Food and Biosystems Engineering in an Ever Changing World”. The gathering offered a platform where knowledge, innovative ideas, experiences and research achievements of people involved in the field of Food and Biosystems Engineering found a step of expression and dissemination. The 4th International Conference FaBE 2019, took place in place in Agia Pelagia, Heraklion Crete Island, Greece from 30 May until 2 June 2019 at Hotel “CHC Athina Palace Resort & Spa”, in the cosmopolitan Greek Island of Crete. Crete is the largest and one of the most beautiful islands of Aegean Sea which has become a highly popular tourist destination in the world today. Its cosmopolitan lifestyle, picturesque medieval towns, small villages, wonderful beaches and active nightlife, draw tourists in large numbers from all over the world. Agia Pelagia is one of the best places of Crete Island close to Heraklion city with beautiful sandy beaches like ligaria, psaromoura, mononaftis and kladisios made beach. The Hotel CHC Athina Palace Resort & Spa, is a luxurious five star hotel with excellent facilities and amongs the best that Crete has to offer. This property was built in a modern architectural style, pastel colored, built terrace, hillside and over looking these an ideal place for both relax and scientific inspiration. Almost 150 papers from 40 countries have been selected for presentation, covering a wide range of topics, and reflecting the interdisciplinary nature of Food and Biosystems Engineering challenges. They have been classified in the following topics/sessions: Food Engineering
x Food Materials and Rheology. x Advances in Food Process Engineering. x Engineering of Novel Food Process. x Food Product Engineering and Functional Foods. x Food and Agricultural Waste & Byproducts. x Advances in Food Packaging and Preservation. x Modeling and Control of Food Process. x C.F.D. applications in Food Engineering. x Novel Aspects of Food Safety and Quality x Nano and microencapsulation in Food and Agriculture. x Engineering and Mechanical Properties of Food. x Sustainability aspects in food and agricultural engineering.
4th International Conference of Food and Biosystems Engineering (FaBE 2019), 30/05-02/06 2019, Crete island, Greece
Food Biosystems Engineering x Extraction Technology for natural antioxidants and Phytochemical. x Industrial Fermentations and Biotechnology. x Advanced Greenhouse Technologies. x Precision Agriculture and Variable Rate Irrigation. x Water and Wastewater Management and Irrigation Engineering. x Novel Bioremediation Technologies x Automation–Robotics and Geo-information novelty in Bio-systems. x Multi Criteria Decision Analysis, Remote Sensing, GIS and Fuzzy Logic
Modeling. x Biosensors Engineering and Applications. x Wastewater and Sludge Reuse from Food, Agricultural and other Industries. x Pollution of natural resources Ecotoxicology, Transport and fate of pollutants
and Environmental health. x Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels,
etc), Photovoltaic (solar cell) and Aeolian (Wind) Energy engineering.
The conference hosted also: 9 A special one day course in: “HPP Processing Workshop” organized by the
specialized company HIPERBARIC (https://www.hiperbaric.com/en) which is one of the pioneers of this technology worldwide with numerous reference in industrial scale. Hiperbaric is one of the World leading manufacturers of High Pressure Processing (HPP) equipment for the food industry. Since 1990, Hiperbaric has been involved in the design, technological development, production and commercialisation of high pressure processing equipment. There are operative Hiperbaric High Pressure Processing equipments in food industries of Europe, North, south, and Central America, Asia, Africa and Oceania; processing meat products, fish and seafood, fruit and vegetables, juices and beverages, dairy and all types of ready to eat meals.
9 A special one day course in: “Pulsed electric field” organized by ENERGY PULSE SYSTEMS which is one of the World leading manufacturers of PEF Processing equipment for the food industry. EPS researches, develops, produces and sells pulsed power modulators based on state-of-the-art, high efficient semi-conductors, assembled in very flexible and modular Marx topologies which are designed to add value to several industrial sectors such as Food, Feed, Microbiology, CleanTech and Health.
Finally, the President of the organizing committee would like to thank the authors of the papers, for contributing and sharing their own expertise, the members of the organizing, the financial and the scientific committee, for their eager help, the reviewers, for ensuring high scientific standards for the presentations, the sponsors of the conference for their financial support and certainly all conference participants, for their active involvement in the exchange of knowledge, which is the essence of a conference.
The President of the Organizing Committee
Professor Konstantinos Petrotos
4th International Conference of Food and Biosystems Engineering (FaBE 2019), 30/05-02/06 2019, Crete island, Greece
4th FaBE
CONFERENCE PROCEEDINGS
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Evaluation of Some Physical and Chemical
Properties of Hazelnuts
Raquel P.F. Guine1,2⇤, Claudia Rodrigues2, Paula M.R. Correia1,2,Elsa Ramalhosa3
1 CI & DETS, Polytechnic Institute of Viseu, Campus Politecnico, Repeses, Viseu, Portugal2Dep. Food Industry, Agrarian School of Viseu, Quinta da Alagoa, Ranhados, Viseu, Portugal
3CIMO, School of Agr., Polytechnic Institute of Braganca, Campus de St Apolonia, Portugal
Abstract
In this work were evaluated some physical and chemical properties of hazelnutsfrom two varieties (Buttler and Longa), namely colour, texture and density atthe physical level and moisture, total fat, fat oxidation, ash, protein and crudefibre as concerns the chemical composition, following established procedures.The results obtained showed that the colour of the hazelnuts varied according tothe point of measurement and also depending on the variety, being the Longaclearer in all points except for the core, in which the colour was equal to Butler.Regarding texture, the Butler was harder in the shell but softer in the core ascompared to Longa, which in turn showed higher friability. Regarding density,no visible differences were found between varieties, but the bulk density wasnaturally lower than the true density in all cases, i.e., for measurements madewith and without the shell, respectively. The moisture content was higher forButlervariety, 7.13%, and this also had the highest water activity. The fatcontent was high, as expected, around 60% in both cases, and the time for fatoxidation was lower for the Butler variety, thus indicating a lower stability tooxidative degradation. The ash content was higher for Longavariety, which wasalso richer in terms of protein, 15.60%. The fibre content, however, was higherfor Butlervariety, 11.11%.
Keywords: Nut, chemical composition, colour, texture, density
I. Introduction
Hazelnut (Corylusavellana L.) is oneof the most popular nuts consumedworldwide as a nut or incorporated
in many types of foods and deserts. Due to
its pleasant nutty taste and flavour, hazelnutis a very popular ingredient in chocolate andconfectionary industry (Durmaz and Gokmen,2019).
Hazelnuts can be consumed in natura or⇤Corresponding author e-mail:[email protected]
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preferably roasted (with or without the skinalso called seed coat). The skin constitutes aco-product of the roasting process but is a richsource of fat-soluble bioactives and phenolics.In fact, it represents about 2.5% of the totalhazelnut mass and is discarded in the roastingoperation (Lainas et al., 2016).
Among the hazelnut components, the oilis the most abundant, over 50%, followed byprotein and carbohydrates(Brufau et al., 2006).Furthermore, it also contains important vita-mins, minerals, organic acids, phenolic com-pounds, phytochemicals and fat-soluble bioac-tive compounds. Owing to this compositionprofile, hazelnut has proven as very importantfor a healthy diet(Alasalvar and Bolling, 2015;Alasalvar et al., 2003; Chang et al., 2016).
The Food and Drug Administration (FDA)as well as the European Food Safety Author-ity (EFSA) recommend a daily consumptionof nuts (42.5 g and 30 g, respectively), includ-ing hazelnut, as a means to diminish the riskof coronary heart disease (EFSA, 2011; FDA,2003).
Because of the considerably high oil content,hazelnuts can also be used for the productionof edible oil. The hazelnut oil is characterizedby a high oleic acid content (over 80%), whichprovides high oxidative stability besides its nu-tritional value (Alasalvaret al., 2003; Koksaletal., 2006).
The analysis of the physical and chemicalproperties of hazelnut are important becausethey allow the determination of several impor-tant parameters of interest for the control andcharacterization of the products’ quality. The
evaluation of these characteristics make it pos-sible, for example, to determine the use to begiven to the fruit, such as eat raw or trans-formation to include in chocolates for exam-ple, as well as verify the level of oxidation offatty acids and evaluate the nutritional poten-tial of the hazelnut. Hence, the objective of thiswork was to compare the physical and chemi-cal properties in two of the most representativevarieties of hazelnuts cultivated in Portugal.
II. Material and Methods
Samples
The samples used were obtained from produc-ers with farms situated in the Centre-Northregion of Portugal, harvested in the year 2017.The hazelnut cultivars selected for the studywere Butler and ’Longa de Espanha’ (desig-nated as Longa).
Colour evaluation
A hand held tristimulus colorimeter, modelCR400, from Konica Minolta (Tokyo, Japan)was used for colour evaluation. The colourcoordinates L⇤, a⇤ and b⇤ were measured inthe outer shell (brown part and clearer head)and in the inner fruit (seed coat and inner core)(Figure 1). The L⇤ coordinate quantifies thebrightness variation, varying between black(0) and white (100). The coordinate a⇤ and b⇤are chromaticity coordinates. The coordinatea⇤ corresponds to red for positive values andgreen for negative values. In turn, the coordi-nate b⇤ sets the yellow to positive values andblue to negative values.
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Texture analysis
The texture analysis for all samples was madeby a texturometer(model TA-XT Plus frommanufacturer Stable Micro Systems, Godalm-ing, Surrey UK). The texturometer used hasa connection interface for online data acqui-sition and remote control through the StableMicro Systems Exponent Texture version 2.0program.
For the assessment of the textural prop-erties 30 fruits from each variety were anal-ysed by two independent tests: shell crushingthrough compression and core cutting.
Shell crushing test
The test consisted in a compression between
parallel plates, using a flat 75 mm diameterprobe (P/75) and a 500 N force load cell. Thepre-test speed was 1 mm/s and the test andpost-test speeds were 0.5 mm/s. The compres-sion distance was 3 mm and trigger force was0.2 N. The textural profiles obtained were forceversus time curves as exemplified in Figure 2and allowed calculating the hardness as theforce at the highest peak.Hardness is the me-chanical strength necessary to crush (Guineand Marques, 2013; Santos et al., 2013). It isimportant as it ensures the physical integrityof the product, allowing it to support the me-chanical stress in the process of packing andtransportation (Guine et al., 2015).
Core cutting test
The test performed also consisted in measuringthe force in compression, but in this case theprobe used was a Blade Set HDP/BS (Warner-Bratzler). The load cell used was 500 N andthe trigger force was 0.15 N. The compression
speed was 1 mm/s and the distance was 25mm. The obtained force versus distance curvesallowed calculating the hardness (the force atfirst peak) and friability (the distance of firstpeak)(Figure 3).
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The friability respects to the ease withwhich the fracture occurs in the products(Almeida, 2013; Gharibzahedi et al., 2012), cor-responding to a lower friability value, a greaterfacility of fruit breakage.
Analysis of density
Both the true density and apparent (or bulk)density were measured. For assessing the bulkdensity, two samples of 100 g of fruit wereweighed (one with the shell and one withoutthe shell), and then placed in a beaker with500 mL capacity when determining the bulkdensity of the whole hazelnut (with shell) and250 mL in the case of the unshelled fruits, toread the volume. The bulk density was calcu-lated as the ration between the mass and thevolume measured.
For the true density, a sample of one hun-dred grams of fruit was weighed. Then, 250mL of water were placed in a 500 mL beakerand to this were added the hazelnuts, and thefinal volume was registered. The true den-sity was calculated as the mass divided bythe differences observed in the volume. Thisprocedure was repeated for the fruits withand without the shell. All measurements wereperformed in triplicate.
Chemical composition
To assess the chemical composition only thecore was used, and the analyses were madefollowing standard procedures. For moisturecontent the weight loss at 103 ± 1 �C untilconstant weight method was followed. Fat
was determined by extraction with petroleumether in a Soxlet apparatus. Fibre was deter-mined through Dosifiber with acid and basicdigestion. Ash was determined through cal-cination at 550 �C. Protein was determinedwith mineralization followed by Kjedahl dis-tillation (AOAC, 2019). The factor consideredfor conversion of nitrogen into protein was5.30 according to Zenebon et al., (2008).Theoxidation stability of the hazelnut fat was eval-uated by theRancimat method for oils and fats,which is an accelerated ageing test(Metrohom,2018). Water activity was measured using aHygroscope Rotronic at constant temperature.
III. Results and Discussion
Physical properties
Figure 4 shows the bulk and true density ofthe hazelnut varieties evaluated with and with-out the outer shell. By comparing the resultsobtained for the whole hazelnuts and thosewithout the shell, it is concluded that betweenthe shell and the core an important amountof void exists for both varieties, thus justify-ing the greater values of the density of the un-shelled fruits. Furthermore, the results indicatethat real density was approximately double ofthe bulk density for all cases evaluated, beingthis related to the round form of the elements,which do not allow a great compaction. Finally,the results obtained for both varieties were verysimilar, and therefore it can be concluded thatthese varieties were not distinct as to density.
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Figure 5 shows the colour coordinates ofthe hazelnut varieties studied. Regarding light-ness, the values obtained for Longa varietywere slightly higher than for Butler, being forthat reason clearer, although the differenceswere not very meaningful. When comparingthe different parts analysed it was observedthat the brown shell was darker than the headand also that the seed coat was darker than theinner core, as expected.
As to the values of a⇤ (accounting for theintensity of the red colouration) more visibledifferences were encountered between the va-rieties, with Butler hazelnuts showing a more
intense red tone, indicating that the browncolouration was stronger in these fruits (Figure5). Additionally, the differences between thered intensity in the seed coat and in the innercore were very expressive, since the inner coretends to be whitish. Finally, the yellowness (b⇤)was again very similar between varieties butshowing differences as to the part where themeasurements were made, specifically, higherintensity of yellow in the brown shell and inthe seed coat (which are typically brown) ascompared with the head and the inner core(lighter).
Table 1 shows the mean values plus stan-dard deviation obtained for the textural proper-ties, as evaluated through both tests performed:crushing the shell and cutting the core. Theobtained results show that the hardness of theshell was higher for Butle rvariety, but the in-ner core was harder for Long avariety, and also
showing higher friability, meaning that this va-riety was more resistant. These results indicatethat the transportation and mechanical oper-ations performed to the unshelled hazelnutsfrom variety Butler are more prone to originateproduct loss due to fruit fracture and breaking.
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Chemical properties
The results in Table 2 respect to the chemicalproperties of the evaluated varieties of hazel-nut.While the fruits from variety Butler hadhigher moisture, fat and fibre, those from va-riety Longa had higher protein and ash con-tents. Although these differences were rela-tively small, they impart a different chemical
composition and also resulting probably in dif-ferent organoleptic characteristics. Besides, dif-ferent nutrient richness may result in differ-entiated biological effects, and to this point itis important to highlight the particularly richcontents in dietary minerals and protein of theLonga variety and also the high fibre contentof the Butler variety.
The results of the fat oxidation test (Ranci-mat) indicated that the stability of the hazel-nuts fromLonga variety was higher when com-pared with that of the fruits of Butler vari-ety (3.32 ± 0.387 and 1.65 ± 0.38 h, respec-tively). This is very important having in mindthe preservation capacity, the shelf-life in viewof the storage conditions and the possible pro-cessing operations, most especially the roastingprocess (Wang et al., 2018).
The water activity was found higher for But-ler variety (0.77 ± 0.00) than for the hazelnutsfrom Longavariety(0.66 ± 0.00), being this alsorelated with the moisture content, which wasalso higher for Butler. For both cultivars anal-ysed the values of aw are in the range 0.40-0.80,this interval being conducive to rapid chemicaland enzymatic reactions (Cruz, 2013). It shouldalso be noted that these values are in the range
suitable for the development of moulds (Serol,2017).
IV. Conclusions
The results obtained with this work allowedcomparing the two hazelnut varieties as to theirphysical and chemical properties. Regardingthe physical characteristics, it was observedthat the colour varied according to the placeof measurement and also depending on thevariety, with variety Longa being clearer ingeneral. The Butler hazelnuts had harder shellbut softer core and were less resistant to frac-ture as compared to Longa. Finally, no visibledifferences were found between varieties as tothe density, but the bulk density was naturallylower than the real density in all cases. As for
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the chemical components, the moisture contentwas higher for Butle rvariety, which also hadthe highest water activity. The fat content washigh, as expected, around 60% in both cases,
but with Longa variety showing a higher stabil-ity to oxidative degradation. The ash contentwas higher for Longa variety, which was alsoricher in protein, but poorer in fibre.
V. Acknowledgements
The authors thank the FCT (Portuguese Foundation for Science and Technology), the PolytechnicInstitute of Viseu and CI & DETS for their support under project UID/Multi/04016/2016. Thiswork is financed by PDR2020 PROGRAM, under the project ValNuts-Valorizacao dos frutossecosde cascarija (FSCR) (PDR2020-101-030759).
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[20] Zenebon, O., Pascuet, N.S., Tiglea, P., 2008. eÃl’todos Fisico-Quimicos para Analise deAlimentos (Sao Paulo, Brasil: Instituto Adolfo Lutz).
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International Conference on Food and Biosystems Engineering, 30/05 - 02/06/2019, Crete island,FaBE2019 017
Evaluation of Biometric Characteristics ofHazelnuts
Paula M.R. Correia1,2⇤, Claudia Rodrigues2, Ana M.C. Filipe2,Raquel P.F. Guine2
1 CI & DETS, Polytechnic Institute of Viseu, Campus Politecnico, Repeses, Viseu, Portugal2Dep. Food Industry, Agrarian School of Viseu, Quinta da Alagoa, Ranhados, Viseu, Portugal
Abstract
The objective of this work was to develop a biometric record for application tohazelnuts in order to complement their morphological and physical character-isation as well as evaluate differences between varieties. The development ofa standard biometric record was done, with several parameters for the wholefruit (nut) and the core (kernel) such as width, height and thickness. Basedon these measurements, the shape ratio, the compression ratio and the volumewere calculated. The width and height of the hilum and the ratio between themwere also determined. It was further registered the number of hollow fruitsand the calibre of each sample. The record was applied to 50 fruits, in twovarieties (Grada de Viseu and Longa de Espanha), from the same orchard locatedin Penela da Beira region, Portugal. The fruits presented significant differencesin height, mainly for the fruits with shell, with Longa de Espanha presentingthe highest value. The shape and compression ratios were also very different,with Grada de Viseu presenting the highest scores for fruits with shell (0.99±0.06 and 0.94±0.18) and for the core (1.22±0.04 and 1.15±0.19). From theapplication of the biometric record, it was possible to determine the nut and thecore weight, and for these varieties, the weight of the nut was approximatelydouble of that of the kernel. The proposed biometric record holds the potential tobe applied in quality control processes. These results could be useful in hazelnutvarieties’ evaluation and choice for growers, breeders, and food industry.
Keywords: Biometric, hazelnut, shape ratio; compression ratio
I. Introduction
The world production of hazelnut is al-most 800 thousand tones, with Turkeythe top producer, guaranteeing more
than 70% of the total production (FAOSTAT,
2017). European hazelnut (Corylus avellana L.)is a major nut crop that is fifth in global im-portance after cashew, almond, walnut andchestnut (Petriccione et al., 2010). The hazelnutproduction in Europe ranges from 100 to 200
⇤Corresponding author e-mail:[email protected]
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thousand tones, with a relative constant pro-duction in the last 10 years (FAOSTAT, 2017). InPortugal the production of hazelnut representsabout 1% of nuts, around 450 tones per year,and practically all production is for internalconsumption (INE, 2016; Correia et al., 2017).Hazelnuts are consumed in several forms, raw,roasted, and blanched but they can also beused as an ingredient in processed foods, likebakery, dairy or chocolate. These fruits are rec-ognized as a food with capacity to supply highenergetic level and nutritive value. The amountof fat and fatty acids justifies the high energeticvalue and their relevance in health dietetic pro-grammes due to the high level of polysaturatedand unsaturated fatty acids (linoleic, linolenic,oleic, palmitic and stearic), which decrease thecholesterol levels in the blood and also con-trol the adverse hypertension effects (Savageet al., 1997; Amaral et al., 2006). These nutshave some health benefits, decreasing the riskof certain chronic diseases, like hearth diseaseand type 2 diabetes and they may help fight-ing some negative aspects related with aging(Koksal et al., 2006).
The C. avellana L. presents a highly het-erozygous nature and substantial genetic diver-sity due to its out-crossing (Mohammadzedehet al., 2014). Thus, morphological traits arecommonly used to quantify genetic variations
in between varieties. These nut and kerneltraits are important yield and quality param-eters for hazelnuts, but they are scarce. Theevaluation of physical properties is importantbecause it allows the determination of severalparameters pivotal in the control and charac-terization of the products’ quality, as well ashazelnut growing potential. Biometrics is atechnique used to make measurements and cal-culations, and is applied in several contexts,such as foodstuff. Often, the biometric param-eters are valued by consumers when they buyfood products, like nuts, and these could in-fluence their choices. Hence, the objective ofthis work was to develop a biometric record ap-plied to hazelnut fruits for their morphologicaland physical characterisation.
II. Material and Methods
Samples
The samples used were collected from the sameorchard located in Penela da Beira, situatedin the Centre-North region of Portugal. Theywere harvested in the year 2017. The hazelnutvarieties selected for the study were Grada deViseu and Longa de Espanha (Figure 1). Onekilogram of fruits from each variety was col-lected from 6 different hazelnut trees.
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Biometric evaluation
In a first step, it was done a deep bibliographicresearch in order to define the most importantmeasures to apply to hazelnuts to morpho-logically characterize a variety (Yao and Mek-lenbacher, 2001; Petriccione et al., 2010; Mo-hammadzedeh et al., 2014; Lopes et al., 2016;Ozturk et al., 2017). Moreover, other studies,considering other dried fruits, were also takenin consideration (Silvanini et al., 2014; Poljaket al., 2016; Mapelli et al., 2017). After this step,the biometric parameters were established anda biometric record was created. The biometricparameters evaluated were width (wider equa-torial zone), height (distance between centres)and thickness (narrow equatorial zone perpen-dicular to the latter) of the whole fruit (nut)and the core (or kernel) (Figure 2). Based inthese measurements, the shape ratio (Eq. 1)and the compression ratio (Eq. 2) were deter-mined according to Lopes et al., (2016). Thevolume was also calculated according to Eq. 3,comparing the hazelnut to an ellipsoid.
where a is the width, b the thickness and cthe height.
The width and height of the hilum and theratio between them were also determined. Nutand kernel weights were recorded in grams(g). All the measurements were done usinga caliperrule with a precision scale (±0,0002g). Kernel percentage was calculated as (kernelweight/nut weight) x 100 (Ozturk et al, 2017).
Fifty nuts of Gradade Viseuand Longa deEspanhavarieties were analysed: the wholenuts (the whole fruit) and the respective ker-nels (Figure 1). It was also registered the num-ber of hollow fruits.
Statistical analysis
To assess the biometric characterization ofhazelnuts, standard descriptive statistical pa-rameters were calculated: arithmetic mean,standard deviation (SD) and coefficient of vari-ation (CV).
III. Results and Discussion
A biometric file was developed (Figure 3), afteran accurate research about the characteristicswhich should be considered for morphological
characterization of hazelnuts. The two vari-eties, Grada de Viseu and Longa de Espanha,were tested and all the data were recorded in abiometric sheet. The results of the descriptivestatistical analysis are shown in Figures 4, 5and 6, as well as in Table 1.
The samples presented a similar profileconsidering the height, width and thickness,with major differences between them when thewhole nut was considered. The variety Longade Espanha had a higher height, and was lessthick and long.
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As for the shape and compression ratios,the variety Longa de Espanha has shown thelower shape ratio, which means that it is moreelongated that the Grada de Viseu, with high-est value of the shape ratio, mainly when thewhole nut is considered. These results are sup-ported by Yao and Meklenbacher (2001), whichmentioned that the nut shape index (in ourcase is shape ratio) was 0.50-0.89 for long nuts,0.90-1.00 for round nuts, and 1.01-1.3 for oblatenuts. This was also corroborated by Lopes etal.,(2016) and Silvanini et al.,(2014).
Both varieties have shown similar valuesof compression ratio close to 1, indicating thatthese fruits are more rounded in the equatorialzone. Nut size is an important trait for wholenut and kernel markets due to the fact thatnut size reflects usually the kernel size (Yaoand Meklenbacher, 2001). These authors alsorecorded that the world kernel market needskernels 11-13 mm in diameter. Thus, consider-ing the studied varieties, both are good fruitsfor commercial market.
Analysing the results shown in Figure 5, thevariety Grada de Viseu presented the highestvolumes and weight, both for nut and kernel.Percent kernel is one of the most importantnut processing parameters (Petriccione et al.,2010). The kernel percentages were 37.5±12.1and 38.6±8.6 respectively for Grada de Viseuand Longa de Espanha, which means that thisbiometric parameter is similar in both varieties,corresponding to a similar percentage of ed-ible kernel. Moreover, Miletic et al., (2005)recorded 34.70% for kernel percentage of Eu-ropean hazelnuts, and Mohammadzedeh etal.,(2014) mentioned an average kernel percent-age of 37.02%, which is in accordance with ourresults. Yao and Meklenbacher, (2001) reportedthat nut weight is a function of shell thicknessand kernel weight. Our results have shownthat both varieties presented the same shellthickness, 0.2 cm. Thus, for these varieties thenut weight is influenced by kernel weight, assupported by the results.
Grada de Viseu variety presented highestdimensions of hilum, with values of 1.7 cmand 1.4 cm for length and width respectively(Figure 6). Moreover, the dimensions of hilum
are quite different between varieties. Thus, ifthe objective of a study is the variety character-ization, this parameter could be a good markerto distinguish varieties. However, more studies
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must be done to make sure that is possible.Coefficient of variation was the lower for
height, width, thickness, shape ratio and com-pression ratio, for both hazelnut varieties inthe whole nut, as shown in Table 1. However,some authors mention high percentages of coef-
ficient of variation (CV%) for these parametersand for other morphological parameters evalu-ated (Mohammadzedeh et al., 2014). The CV%showed the highest value for kernel volume,35.88% and 32.77% for Grada de Viseu andLonga de Espanha, respectively.
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The predominant number of kernels pernutwasone, and the variety Grada de Viseu pre-sented 2 and 4 hollow fruits and wizen nuts,respectively, in 50 fruits evaluated. Grada deViseu had lower number of fruits per kg, 294,in opposition to Longa de Espanha with 357fruits/kg, meaning that Grada de Viseunutsare heavy, which is corroborated by the results.
IV. Conclusions
The results obtained with this work allowedconcluding that it was possible to create a bio-metric record, which can be used to deeplycharacterize hazelnut’s varieties. Moreover,this tool has a big importance for the industry,growers and breeders, since they can evaluatethe fruit quality and take more profits fromthe market. Two hazelnut varieties, Grada de
Viseu and Longa de Espanha, were character-ized in terms of biometry, considering theirmorphological and physic parameters, and theresults revealed that they have differences butalso similarities. The main differences were inthe whole nut for height, width, thickness andshape ratio, as well as the length and width ofthe hilum, with the highest values presentedby Grada de Viseu variety (2.16 cm, 1.91 cm,0.98, respectively), with exception for height,where Longa de Espanha showed highest value(2,47 cm). Morphological characterization canbe useful for fast, simple and not expensivevarietal identification. Finally, more studiesmust be done in order to apply this tool andoptimize it, considering the biometric charac-terization of hazelnut varieties, with the pos-sibility of creating a database at national andinternational levels.
V. Acknowledgements
The authors thank the FCT (Portuguese Foundation for Science and Technology), the PolytechnicInstitute of Viseu and CI&DETS for their support under project UID/Multi/04016/2016. Thiswork is financed by PDR2020 PROGRAM, under the project ValNuts-Valorizacao dos frutossecosde cascarija (FSCR) (PDR2020-101-030759).
References
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[2] Correia, P., Pato, M.L., Costa, C.A., 2017. Aveleira: Estado da comercializacao. Centro Nacionalde Frutos Secos. Braganca. Portugal.
[3] FAOSTAT, 2017. Food and agriculture data. FAO. Food and Agriculture Organization of theUnited Nations, Rome, Italy.
[4] INE, 2016. Estatisticas agricolas 2015. Instituto Nacional de Estatistica. Lisboa. Portugal.
[5] Koksal, A.I., Artik, N., Simsek, A., Gunes, N., 2006. Nutrient composition of hazelnut(Corylus avellane L.) varieties cultived in Turkey. Food Chemistry, 99:509-515.
[6] Mapelli, S., Pintea, M.A., Cozmic, R.V., Sacali, N.I., Brambilla, I., Mattana, M., 2017. Studies ofsome moldovan walnut (Juglans regia L.) local genofond characteristics. South Western Journalof Horticulture, Biology and Environment, 8:27-39.
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[8] Mohammadzedeh, M., Fattahi, R., Zamani, Z., Khadivi-khub, A., 2014. Genetic identityand relationships of hazelnut (Corylus avellane L.) landraces as revealed by morphologicalcharacteristics and molecular markers. Scientia Horticulturae, 167:17-26.
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Members of the Scientific
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A.M. Abd El-Aty
Full Professor
Department of Pharmacology, Faculty of Veterinary Medicine,
Cairo University, Egypt and Pharmacology Department, Medical
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Adolfo Iulianelli PhD.
Institute on Membrane Technology of the Italian National Research
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Agapi Doulgeraki PhD
Laboratory of Microbiology and Biotechnology of Foods
Department of Food Science and Ηuman Nutrition Agricultural University of Athens, Greece
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Packaging Depratment, Faculty of commodity science and product
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Novel Bioremediation Technologies
Azdinia Zidane Dr.
B.H.Chen [email protected]
Badal Kumar Mandal [email protected]
Bárbara J. Teruel Associate Professor
State University of Campinas (UNICAMP), Brazil
[email protected] Advances in Food Packaging and Preservation; Modelling and Control of Food Process; Precision
Agriculture and Variable Rate Irrigation; Biosensor Engineering and Applications
Barbara Teruel Professor
University of Campinas (UNICAMP), Brazil
Bart Nicolai Professor
University of Leuven (KU Leuven), Belgium
[email protected] Postharvest biology and technology of fruit and vegetables, heat and mass transfer, modelling
Belén Fernández PhD., Researcher
IRTA, Agri-food and Technology Research Institute
[email protected] Food and Agricultural Waste Engineering; Advanced Greenhouse Technologies; Wastewater and Sludge Reuse from Food, Agricultural and other Industries;
Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, BIOGAS, etc)
Ben Taher Sawsem [email protected]
Bengi Hakgudertaze Asisstant Professor
Uşak University Department of Food Engineering, Turkey
[email protected], [email protected]
Advances in Food Process Engineering, Engineering of Novel Food Process, Novel Aspects of Food Safety and
Quality
Beniamino Murgante Associate Professor
School of Engineering, University of Basilicata
10, Viale dell’Ateneo Lucano 85100 - Potenza - Italy
[email protected], [email protected]
Multi Criteria Decision Analysis, Remote Sensing, GIS and Fuzzy Logic Modelling.
Berta Estevinho Ph.D., Researcher
LEPABE, Departamento de Engenharia Química, Faculdade de
Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-
465 Porto, Portugal
[email protected] Food Product Engineering and Functional Foods. Nano and microencapsulation in Food and Agriculture.
Birsen Bultut Solak Assistant Professor
Gastronomy and Culinary Arts Department,
Tourism Faculty, Selcuk University, Turkey
[email protected] Dairy Science,Food Safety,Cheese Technology,Hydrocolloids
Bojan Durin Assistant Professor
University of Zagreb, Faculty of Geotechnical Engineering,
Varaždin, Croatia
[email protected] Precision Agriculture and Variable Rate Irrigation. Water and Wastewater Management and Irrigation
Engineering. Multi Criteria Decision Analysis, Remote Sensing, GIS and Fuzzy Logic Modeling.
Branka Levaj Professor
University of Zagreb Faculty of Food Technology and
Biotechnology
[email protected] Food Product Engineering and Functional Foods. Advances in Food Packaging and Preservation.
Extraction Technology for natural antioxidants and Phytochemical.
Brett Pletschke Professor
Department of Biochemistry and Microbiology, Rhodes University,
Grahamstown, South Africa
[email protected] Biomass (plant production, pellets, biodiesel, bioethanol,
advanced biofuels, etc), Photovoltaic (solar cell) and Aeolian (Wind) Energy engineering.
Brijesh Tiwari [email protected]
Cao Xu-Liang [email protected]
Carmen Cuadrado Dr.
Food Technology Department . INIA. Madrid 28042. Spain
[email protected] Novel Aspects of Food Safety and Quality.Food Products Engeneering and Functional Foods
450
Caterina Faggio Professor
Department of Chemical, Biological, Pharmaceutical and
Environmental Sciences- University of Messina, Italy
[email protected] Pollution of natural resources Ecotoxicology, Transport and fate of pollutants and Environmental health.
Celia Quintas Professor
Universidade do Algarve Instututo Superior de Engenharia
Campus da Penha 8005-139 Faro Portugal
[email protected] Industrial Fermentations and Biotechnology
Chanakya Hoysall Narayana
Charis Theocharis [email protected] Novel Aspects of Food Safety and Quality
Charu Lata Mahanta Professor
Tezpur University [email protected] Functional Foods
Chuanhe Tang Professor
Department of Food Science and Technology, South China University of Technology,
Guangzhou, China
[email protected] Food product engineering and functional foods Engineering of novel food process
Nano and microencapsulation in food and agriculture; engineering and mechanical properties of food
Chung Tai-Shung Neal Professor & Provost’s
Chair
Dept. of Chemical and Biomolecular Engineering
National University of Singapore
[email protected] Membrane sceince and technology, purification and separation, clean water and clean energy
Clara Fuciños Post-doc researcher, PhD
Biotechnology Group, Department of Analytical Chemistry and Food Science, University of Vigo, As
Lagoas s/n, 32004 Ourense, Spain
[email protected] Food Materials and Rheology. Food Product Engineering and Functional Foods.
Advances in Food Packaging and Preservation. Nano and microencapsulation in Food and Agriculture.
Constantina Tzia Professor NTUA
School of Chemical Engineering National Technical University of
Athens 5 Iroon Polytechniou Str.,
Polytechnioupoli, Zografou 15780, Athens, Greece
[email protected] Advances in Food Process Engineering. Food Product Engineering and Functional Foods. Advances in Food Packaging and Preservation.
Nano and microencapsulation in Food and Agriculture. Engineering and Mechanical Properties of Food.
Extraction Technology for natural antioxidants and Phytochemical.
Constantinos A. Georgiou [email protected]
Constantinos S. Psomopoulos
Professor.
University of West Attica [email protected] Advanced Greenhouse Technologies. Water and Wastewater Management and Irrigation
Engineering. Automation- Robotics and Geo-information novelty in
Biosystem Engineering. Multi Criteria Decision Analysis, Remote Sensing, GIS
and Fuzzy Logic Modelling. Wastewater and Sludge Reuse from Food, Agricultural
and other Industries. Pollution of natural resources Ecotoxicology, Transport
and fate of pollutants and Environmental health. Biomass (plant production, pellets, biodiesel,
bioethanol, advanced biofuels, etc), Photovoltaic (solar cell) and Aeolian (Wind) Energy engineering•
Life cycle analysis in the Biosystems Engineering Crispulo Gallegos
Professor (1) I&D Center Complex
Formulations & Processing Technologies. Pharmaceuticals
Division. Fresenius Kabi Deutschland GmbH. 61352 Bad
Homburg. Germany
& (2) Departamento Ingeniería Química. Universidad de Huelva.
21071 Huelva. SPAIN
Food Materials and Rheology Food Product Engineering and Functional Foods Engineering and Mechanical Properties of Food
Nano and Microencapsulation in Food and Agriculture
Cristina L.M. Silva Professor
CBQF – Centro de Biotecnologia e Química Fina – Laboratório
Associado, Escola Superior de Biotecnologia, Universidade
Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal
[email protected] Novel Aspects of Food Safety and Quality
451
Cristobal Noe Aguilar Gonzalez Professor
BBG-DIA. Research Group of Bioprocesses & Bioproducts. Food Research Department. School of
Chemistry. Universidad Autonoma de Coahuila, Saltillo, Coahuila,
Mexico.
[email protected] Industrial Fermentations and Biotechnology, Advances in Food Packaging and Preservation,
Extraction/Production of Bioactive agents
Daniel Melchor Puyol Santos
Dr.
Group of Chemical and Environmental Engineering University Rey Juan Carlos
Room 234 Departamental I Building
(Mostoles), Mostoles Campus C/ Tulipan, S/n, 28933 - Mostoles -
Madrid - SPAIN
[email protected] Water and Wastewater Management and Irrigation Engineering. Novel Bioremediation Technologies,
Wastewater and Sludge Reuse from Food, Agricultural and other Industries,
Industrial Fermentations and Biotechnology
Daniela Matias De C Bittencourt
Dr.
Research & Development Department (DPD)
Brazilian Agricultural Research Corporation (Embrapa), Brasília,
Brazil
[email protected] Novel Aspects of Food Safety and Quality, Sustainability aspects in food and agricultural
engineering, Biotechnology
David Essumang Professor
Environmental Research Group, Department of Chemistry, University of Cape Coast
Cape Coast, Ghana
[email protected] 1. Pollution of natural resources Ecotoxicology, Transport and fate of pollutants and
Environmental health. Novel Aspects of Food Safety and Quality
David L Parrott Dr.
Davide Barreca Assistant Professor
Department of Chemical, Biological, Pharmaceutical and
Environmental Sciences, University of Messina, Viale F.
Stagno d'Alcontres 31, 98166 Messina - Italy
[email protected] Extraction Technology for natural antioxidants and Phytochemical
Da-Wen Sun [email protected]
Dawid Wojcieszak Associate Professor
Institute of Biosystems Engineering, Poznań University of
Life Sciences
[email protected] Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc), Photovoltaic (solar
cell) and Aeolian (Wind) Energy engineering. Precision Agriculture and Variable Rate Irrigation.
Debabrata Biswas Assistant Professor
Debabrata Biswas, Ph.D. Assistant Professor, Dept of Animal and Avian Sciences and Center for Food Safety and Security Systems,
3147 Animal Science Building University of Maryland-College
Park College Park, MD 20742
[email protected] Novel Aspects of Food Safety and Quality, Sustainability aspects in food and agricultural
engineering
Deborah Panepinto Associate Professor
Politecnico di Torino - DIATI [email protected] Advanced Greenhouse Technologies; wastewater and sludge reuse from food, agricultural and other
industries; pollution of natural resources ecotoxicology, transport and fate of pollutants and environmental
health; biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc); Life cycle analysis
in the biosystems engineering Denis Flick Professor
AgroParisTech [email protected]
Diannan Lu Associate Professor
Didem Özçimen Associate Professor
Yildiz Technical University, Bioengineering Department, Davutpasa Campus, Istanbul-
Turkey
[email protected] Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc)
Dilip Rai [email protected]
Dimitar Peshev Dr., Senior Lecturer
University of Chemical Technology and Metallurgy, Department of Chemical Engineering, Sofia,
Bulgaria
[email protected] Food Materials and Rheology. Modelling and Control of Food Process.
Extraction Technology for natural antioxidants and Phytochemical.
Dimitrios Savvas Professor
Agricultural University of Athens [email protected]
452
Dimitris Kouretas Professor
Department of Biochemistry-Biotechnology,
University of Thessaly, Larissa, Greece
Dimitris Stagos Department of Biochemistry and Biotechnology, University of
Thessally, 26 Ploutonos & Aiolou Str., 41221 Larissa, Greece
Dolores Pérez Marín Full Professor
University of Cordoba, School of Agriculture and Forestry
Engineering-ETSIAM (SPAIN)
[email protected] Novel Aspects of Food Safety and Quality (mainly non destructive spectral sensors, NIRS and hyperspectral);
Precision Agriculture;
Dominika Jakubowska Dr.
Faculty of Economics, University of Warmia and Mazury in Olsztyn,
Poland
[email protected] Sustainability aspects in food and agricultural engineering, Consumer behavior, Sensory studies,
Product marketing
Dvoralai Wulfsohn Dr.
Geco Enterprises Centro de I+D, San Vicente TT, Chile
[email protected] Precison Agriculture, Sampling, Yield estimation, Orchard Monitoring, Mechanics of unsaturated soils,
tillage and traction
Edgar omar Rueda Puente Dr.
Universidad de Sonora Department of Agriculture and Livestock
[email protected] Interaction plant microorganism under dry arid zones and deserts
Edmundo Brito Professor
Product & Process Engineering Center
Global Manufacturing Pharmaceuticals - Pharmaceuticals
Division, Germany
Edna Regina Amante Professor
Federal University of Santa Catarina, Food Science and
Technology Department, Florianópolis, Santa Catarina,
Brazil
[email protected] Advances in Food Process Engineering. Food Product Engineering and Functional Foods.
Food and Agricultural Waste Engineering. Extraction Technology for natural antioxidants and
Phytochemical. Industrial Fermentations and Biotechnology.
Wastewater and Sludge Reuse from Food, Agricultural and other Industries.
Life cycle analysis in the Biosystems Engineering
Eduardo Jacob-Lopes Professor
Federal University of Santa Maria Food Science and Technology,
Santa Maria - RS - Brazil
Eduardo Puértolas Dr.
AZTI New Foods Area
Derio (Spain)
[email protected] Advances in Food Process Engineering. Food Product Engineering and Functional Foods.
Emerging Food Technologies (High pressure processing, high pressure homogenization, UV, pulsed
electric fields). Effie Hatzidimitriou Assistant Professor
Aristotle Univ. of Thessaloniki, School of Chemistry,
Lab. Food Chemistry & Technology,
54124 Thessaloniki, Greece
[email protected] Extraction Technology for natural antioxidants and Phytochemical Industrial Fermentations and
Biotechnology
Efterpi Christaki Professor
Laboratory of Nutrition School of Veterinary Medicine
Faculty of Health Sciences Aristotle University of Thessaloniki
Greece
[email protected] Food Product Engineering and Functional Foods
Eirini Velliou Associate Prof., PhD,
MEng, FHEA, AMIChemE, MRSC and
Head of the Bioprocess and Biochemical Engineering
(BioProChem) group
Department of Chemical and Process Engineering,
Faculty of Engineering and Physical Sciences,
University of Surrey
[email protected] Food Materials and Rheology. Advances in Food Process Engineering.
Engineering of Novel Food Process. Advances in Food Packaging and Preservation.
Modelling and Control of Food Process. Nano and microencapsulation in Food and Agriculture.
Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc), Photovoltaic (solar cell) and Aeolian (Wind) Energy engineering
Elsa Cristina Dantas Ramalhosa Professor
Polytechnic Institute of Bragança-Portugal
[email protected] Modeling and control of food processes. Advances in food process engineering. Engineering of
Novel Food Process
453
Enrico Drioli Professor Emeritus
ITM-CNR c [email protected] Membrane Science and Engineering; Integrated Membrane Processes; Membrane Preparation and Transport Phenomena in Membranes; Membrane
Distillation and Membrane Contactors; Membranes in Artificial Organs
Erasmo Herman y Lara Professor
Depto. de Ingeniería Química y Bioquímica
Instituto Tecnológico de Tuxtepec Tuxtepec, Oax. Mexico
[email protected] Advances in Food Process Engineering. Engineering of Novel Food Process.
Food Product Engineering and Functional Foods. Modelling and Control of Food Process. Advances in
Food Packaging and Preservation. Estela de Oliveira Nunes
Dr Embrapa soybean (Brazilian
Agriculture Research Company), Brasil
[email protected] Biotechnological Nucleus Industrial Fermentations and Biotechnology
Eugenia Bezirtzoglou Professor
Democritus University of Thrace Medical School
68100-Alexandroupolis
Eugenios Katsanidis Professor
Department of Food Science and Technology, School of Agriculture,
Aristotle University of Thessaloniki, Greece
[email protected] Food Materials and Rheology; Food Product Engineering and Functional Foods; Advances in Food Packaging and Preservation; Modelling and Control of
Food Process.
Evangelos Gogolides [email protected]
Ezio Ranieri Professor
Dicatech, Polytechnic University of Bari, Italy
Fabiano Fernandes [email protected]
Fabio Marcelo Breunig Professor
Dept. of Forest, Universidade Federal de Santa Maria - UFSM,
Brazil
[email protected] Precision Agriculture and Variable Rate Irrigation.
Faranak Seifolddini Professor
Farida Benmeziane Assistant Professor
Department of Agronomy, University of El-Tarf, Algeria
[email protected] Extraction Technology for natural antioxidants and Phytochemical.
Fausto Freire Assistant Professor
University of Coimbra, Portugal [email protected] Sustainability aspects in food and agricultural engineering
Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc), Photovoltaic (solar
cell) and Aeolian (Wind) Energy engineering.
Federico Gomez [email protected] Fernando Perez Rodriguez [email protected]
Fernando Ramos PhD
Planta Piloto de Ingeniería Química (PLAPIQUI) Camino "La
Carrindanga" - Km 7 Casilla de Correo 717 (8000) Bahía Blanca
Republic of Argentina
[email protected] Industrial Fermentations and Biotechnology. Biomass (plant production, pellets, biodiesel,
bioethanol, advanced biofuels, etc). Wastewater and Sludge Reuse from Food, Agricultural
and other Industries
Ferruh Erdoğdu Professor
Department of Food Engineering Ankara University
Ankara, Turkey
[email protected] *Modelling and Control of Food Process C.F.D. applications in Food Engineering
Figen Ertekin Professor
Ege University,Engineering Faculty,
Department of Food Engineering 35100 Bornova, İzmir, Turkey
[email protected] Advances in Food Process Engineering
Food Product Engineering and Functional Foods Nano and microencapsulation in Food and Agriculture
Engineering and Mechanical Properties of Food
Filomena Nazzaro Senior Scientist, PhD
Institute of Food Science, CNR-ISA, Avellino, Italy
[email protected] Advances in Food Packaging and Preservation. Novel Aspects of Food Safety and Quality.
Nano and microencapsulation in Food and Agriculture
Francesco Caridi PhD
Agency for Environmental Protection of Calabria (ArpaCal) -
Dept. of Reggio Calabria - Via Troncovito SNC 89135
[email protected]; [email protected]
Food and Agricultural Waste Engineering; Water and Wastewater Management and Irrigation Engineering;
Wastewater and Sludge Reuse from Food, Agricultural and other Industries; Pollution of natural resources Ecotoxicology, Transport and fate of pollutants and
Environmental health.
454
Francisco J. Barba Professor
Food Science and Nutrition Area, Preventive Medicine and Public
Health, Food Science, Toxicology and Forensic Medicine Department,
Universitat de València
[email protected] Extraction Technology for natural antioxidants and Phytochemical. Industrial Fermentation and
Biotechnology. Novel Bioremediation Technology
Francisco J. Barba [email protected]
Francisco Javier Deive Herva
Assistant Professor.
Department of Chemical Engineering, Bioengineering and
Sustainable Processes Group, University of Vigo, Campus Lagoas
Marcosende 36310, Vigo, Spain
[email protected] Extraction Technology for natural antioxidants and Phytochemical. Industrial Fermentation and
Biotechnology. Novel Bioremediation Technology
Francisco Javier Deive Herva
Francisco Javier Deive Herva
Garcia Prieto Carla Dr.
Planta Piloto de Ingeniería Química (PLAPIQUI) Camino "La
Carrindanga" - Km 7 Casilla de Correo 717 (8000) Bahía Blanca Republica Argentina
[email protected] Wastewater and Sludge Reuse from Food, Agricultural and other Industries.
Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc).
Gassan Hodaifa Meri Associate Professor
Molecular Biology and Biochemical Engineering, Chemical Engineering
Area, University of Pablo de Olavide, Carretera de Utrera km 1,
ES-41013 Seville, Spain
[email protected] Water and Wastewater Management and Irrigation Engineering.
Wastewater and Sludge Reuse from Food, Agricultural and other Industries.
Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc).
Gaweł Sołowski MSc., PhD student
Institute of Fluid Flow Machinery, Polish Academy of Sciences,
Physical Aspects of Ecoenergy Department, Fiszera 14 Street, 80-
231 Gdańsk, Poland
[email protected] Dark Fermentation, Anaerobic Digestion
George Katsaros Dr.
Hellenic Agricultural Organisation-DEMETER
Gerhard Schleining Dr.
BOKU - University of Natural Resources and Life Sciences,
Vienna Department of Food Sciences and
Technology Food Physics Laboratory
Muthgasse 18, A-1190 Vienna / Austria
Food Materials and Rheology Engineering and Mechanical Properties of Food
Ghani Albaali Professor
Princess Sumaya University for Technology
[email protected] Advances in Food Process Engineering. Engineering of Novel Food Process.
Modelling and Control of Food Process. C.F.D. applications in Food Engineering.
Gilles Trystram Professor
AgroParisTech, 16 rue Claude Bernard 75005 Paris, France
[email protected] Advances in Food Process Engineering. Engineering of Novel Food Process.
Food Product Engineering and Functional Foods. Modelling and Control of Food Process.
Automation- Robotics and Geo-information novelty in Biosystem Engineering.
Biosensor Engineering and Applications.
Gongke LI Professor
School of Chemistry, Sun Yat-sen University
Guangzhou 510275, China
[email protected] Extraction Technology for natural antioxidants and Phytochemical.
Biosensor Engineering and Applications. Life cycle analysis in the Biosystems Engineering
Gulsun Akdemir Evrendilek
Dr.
Bolu Abant Izzet Baysal University Faculty of Engineering and
Architecture Department of Food Engineering
Golkoy Campus 14280 Bolu Turkey
Gulum Sumnu Professor
Middle East Technical University Department of Food Engineering
Ankara Turkey
[email protected] Microwave Processing, Physical Properties of Foods, Electrospinning and Encapsulation of bioactive
compounds Gulum Sumnu
Professor METU Dept.Food Eng. 06800 Ankara Turkey
455
Gustavo V. Barbosa-Cánovas
Professor
Center for Nonthermal Processing of Food
Washington State University Pullman, WA 99164-6120
U.S.A
[email protected] Food Materials and Rheology Advances in Food Process Engineering
Engineering of Novel Food Process
Hadiyanto Professor
Department of Chemical Engineering, Diponegoro
University, Indonesia
[email protected] Advances in Food Process Engineering; Food and Agricultural Waste Engineering; C.F.D. applications in Food Engineering; Sustainability aspects in food and
agricultural engineering; Advanced Greenhouse Technologies; Biosensor Engineering and Applications;
Hafiz Suleria [email protected]
Halima Alem Professor
CNRS-Lorraine University, Nancy, France
[email protected] Nano and microencapsulation in Food, biosensor development and application
Halla Noureddine Associate Professor
Departement of Biology, University of Saida, Algeria
[email protected] Phytochemistry, bioactivities and industrial applications of natural products
Hansie Knoetze Professor
Department of Process Engineering Stellenbosch University
Private Bag X1 Matieland 7602
South Africa
[email protected] Extraction Technology for natural antioxidants and Phytochemical.
Industrial Fermentations and Biotechnology. Biomass (plant production, pellets, biodiesel,
bioethanol, advanced biofuels, etc) Food and Agricultural Waste Engineering.
He Yong Professor
Helen Ferraz Professor
Chemical Engineering Program Federal University of Rio de Janeiro
- Brazil
[email protected] Biosensor Engineering and Applications. Water and Wastewater Management and Irrigation
Engineering. Advances in Food Packaging and Preservation.
Food and Agricultural Waste Engineering
Helen Treichel [email protected]
Helena Soares Costa PhD
Food and Nutrition Department, National Institute of Health Dr Ricardo Jorge, Lisbon, Portugal
[email protected] Novel Aspects of Food Safety and Quality. Extraction Technology for natural antioxidants and
Phytochemical. Food Product Engineering and Functional Foods.
Advances in Food Packaging and Preservation. Food and Agricultural Waste Engineering.
Hosahalli Ramaswamy [email protected]
Hrabrin Bachev [email protected]
Hussein Al-Bayaty Dr.
Engineering College, Electrical department, University of Kirkuk-
Iraq
[email protected] Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc), Photovoltaic (solar cell) and Aeolian (Wind) Energy engineering
Ignacy Kitowski Senior Lecturer,PhD
Institute of Agriculture Sciences , State School of Higher Eduction in
Chelm, Poland
[email protected] Novel Aspects of Food Safety and Quality Pollution of natural resources Ecotoxicology, Transport
and fate of pollutants and Environmental health.
Ilkin Yucel Sengun Associate Professor
Ege University, Engineering Faculty, Food Engineering
Department, 35100, Bornova, Izmir/Turkey
[email protected] Food Product Engineering and Functional Foods Engineering of novel food process
Sustainability aspects in food and agricultural engineering; Industrial Fermentations and
Biotechnology Ioannis Giavasis
Associate Professor Dept of Food
TechnologyTechnological Educational Intitute of Larissa-
Greece
[email protected] Food Product Engineering and Functional Foods Food and Agricultural Waste Engineering
Advances in Food Packaging and reservation Industrial Fermentations and Biotechnology
Water and Wastewater Management
Ioannis Skoufos Professor
TEI of Epirus, Arta, Greece [email protected]
Irina Shtangeeva Dr.
St. Petersburg University, Universitetskaya nab., 7/9, St.
Petersburg Russia
[email protected] Pollution of natural resources Ecotoxicology, Transport and fate of pollutants and Environmental health.
Isabel Belo [email protected]
Iuliana Diana Barbulescu Dr.
S.C. PHARMACORP INNOVATION S.R.L., Bucharest,
[email protected] Industrial Fermentations and Biotechnology
456
Romania
Iva Rezic Associate Professor
Head of the Department of Applied Chemistry, University of Zagreb,
Faculty of Textile Technology
[email protected] [email protected]
Advances in Food Packaging and Preservation. Nano and microencapsulation in Food and Agriculture. Pollution of natural resources Ecotoxicology, Transport
and fate of pollutants and Environmental health.
Ivan Coste Manière Professor
SKEMA Business School, 60 Rue Dostoievski, 06902 Sophia
Antipolis Cedex France
[email protected] Food Materials and Rheology. Advances in Food Process Engineering.
Engineering of Novel Food Process. Food Product Engineering and Functional Foods. Advances in Food Packaging and Preservation.
Novel Aspects of Food Safety and Quality Nano and microencapsulation in Food and Agriculture.
Extraction Technology for natural antioxidants and Phytochemical.
Industrial Fermentations and Biotechnology. Biosensor Engineering and Applications.
J Paul Chen Professor
Jalel Labidi Dr
Chemical and Environmental Engineering Department
University of the Basque Country-San Sebastián (Spain)
James Lyng Professor
School of Agriculture and Food Science, University College Dublin,
Belfield, Dublin 4, Ireland.
Jan v. Dobrowolski Full Professor
AGH University of Science and Technology, Team of
Environmental Biotechnology and Ecology,Kat.GFiTS,Wydz.GGiIS,
Interuniversity Center of Sustainable Development and
Ecoinnovation, 30-059 Krakow, Mickiewicza 30, Paw.D-11, Poland
[email protected] Novel Aspects of Food Safety and Quality Sustainability aspects in food and agricultural
engineering Water and Wastewater Management and Irrigation
Engineering. Novel Bioremediation Technologies
Pollution of natural resources Ecotoxicology, Transport and fate of pollutants and Environmental health.
Janna Cropotova Post-doc researcher, PhD
Norwegian University of Science and Technology (NTNU),
Department of Biotechnology and Food Science, Sem Sælandsvei 6-8, Kjemiblokk 3, Trondheim, Norway
[email protected] ; [email protected]
Food Materials and Rheology; Advances in Food Process Engineering.
Food Product Engineering and Functional Foods Engineering and Mechanical Properties of Food.
Extraction Technology for natural antioxidants and Phytochemical
Jasim Ahmed Senior Research Scientist,
PhD
Food & Nutrition Program; Environment & Life Sciences
Research Center , Kuwait Institute for Scientific Research, Kuwait
[email protected] Food Materials and Rheology. Advances in Food Process Engineering.
Engineering of Novel Food Process. Food Product Engineering and Functional Foods. Advances in Food Packaging and Preservation.
Jean-Philippe Steyer Dr.
INRA, UR0050, Laboratoire de Biotechnologie de l'Environnement,
102 Avenue des Etangs, 11100 Narbonne, France
[email protected] Wastewater and Sludge Reuse from Food, Agricultural and other Industries.
Jean-Pierre Fontaine Professor
Polytech Clermont-Ferrand, GePEB - Institut Pascal, Université
Clermont Auvergne, 2 avenue Blaise Pascal . TSA 30206, CS 60026, 63178 Aubière cedex,
France
Advanced Greenhouse Technologies. CFD in biosystems
Jefferson Luiz Gomes Corrêa
Professor
Jelena Pejin Professor
University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1,
21 000 Novi Sad, Serbia
[email protected] Biotechnology (Fermentation, Malt and Beer Technology, Lactic acid fermentation), Food and
Agricultural Waste Engineering Jeremy Pruvost University of Nantes, GEPEA,
UMR 6144, F-44600 Saint Nazaire, France
[email protected] Photobioreactors, microalgae, modeling, bioprocess engineering
Jin Su Jeong Dr.
Department of Graphic Expression, University of Extremadura, Spain
[email protected] Multi Criteria Decision Analysis, Remote Sensing, GIS and Fuzzy Logic Modeling
457
Joao Almeida Lopes Professor
Research Institute for Medicines (iMed.Ulisboa), Faculty of
Pharmacy, University of Lisbon
[email protected] Advances in Food Process Engineering. Food and Agricultural Waste Engineering. Modelling and Control of Food Process.
Novel Aspects of Food Safety and Quality Sustainability aspects in food and agricultural
engineering Industrial Fermentations and Biotechnology.
Water and Wastewater Management and Irrigation Engineering.
Biosensor Engineering and Applications.
Johannes de Bruijn Dr.
Department of Agro-Industry, University of Concepcion (Chile)
[email protected] Advances in Food Process Engineering. Engineering of Novel Food Process.
Extraction Technology for natural antioxidants and Phytochemical.
Jorge Welti-Chanes Professor
Enginering and Sciences School, Tecnologico de Monterrey, Mexico
[email protected] Advances in Food Process Engineering Engineering of Novel Food Process.
Food Product Engineering and Functional Foods. Advances in Food Packaging and Preservation.
Modelling and Control of Food Process.
Jose Antonio Rabi Associate Professor
Department of Biosystems Engineering, University of Sao Paulo - Pirassununga campus
[email protected] Physics-based modelling and numerical simulation of food & bioprocesses via lattice Boltzmann method
Jose Blasco Instituto Valenciano de Investigaciones Agrarias (IVIA),
Valencia, Spain
[email protected] Multi Criteria Decision Analysis, Remote Sensing, GIS and Fuzzy Logic Modeling,
Automation- Robotics and Geo-information novelty in Biosystem Engineering,
Precision Agriculture José Carlos Magalhães
Pires Dr.
LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia, Universidade do Porto,
Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
[email protected] Food and Agricultural Waste Engineering. Modelling and Control of Food Process. C.F.D. applications in Food Engineering.
Sustainability aspects in food and agricultural engineering
Advanced Greenhouse Technologies. Water and Wastewater Management and Irrigation
Engineering. Novel Bioremediation Technologies
Multi Criteria Decision Analysis, Remote Sensing, GIS and Fuzzy Logic Modelling.
Wastewater and Sludge Reuse from Food, Agricultural and other Industries.
Pollution of natural resources Ecotoxicology, Transport and fate of pollutants and Environmental health.
Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc), Photovoltaic (solar cell) and Aeolian (Wind) Energy engineering Life cycle analysis in the Biosystems Engineering
José Coelho
Associate Professor
Departament of Chemical Engineering and CIEQ-ISEL -Instituto Politécnico de Lisboa
[email protected] Advances in Food Process Engineering; Extraction Technology for Natural Products; Food an Agriculture
Waste Engineering
José de Sousa Câmara University of Madeira, Portugal [email protected]
José Ferreira Professor
Polytechnic Institute of Viseu, Portugal
[email protected] Life cycle analysis in the Biosystems Engineering
José Luís da Silva Pereira Professor
Polytechnic Institute of Viseu, Portugal
[email protected] Sustainability aspects in food and agricultural engineering.
Water and Wastewater Management and Irrigation Engineering.
Wastewater and Sludge Reuse from Food, Agricultural and other Industries.
Jose Maria Lagaron Professor
José Pelegrí Sebastiá Associate Professor
Research Institute for Integrated Management of Coastal Areas
[email protected] Precision Agriculture and Variable Rate Irrigation. Biosensor Engineering and Applications. Modelling and Control of Food Process.
Multi Criteria Decision Analysis, Remote Sensing, GIS and Fuzzy Logic Modelling.
458
José Teixeira Professor
Department of Biological Engineering, University of Minho
[email protected] Advances in Food Process Engineering. Engineering of Novel Food Process.
Food Product Engineering and Functional Foods. Food and Agricultural Waste Engineering.
Advances in Food Packaging and Preservation. Nano and microencapsulation in Food and Agriculture.
Extraction Technology for natural antioxidants and Phytochemical.
Industrial Fermentations and Biotechnology. Biomass (plant production, pellets, biodiesel,
bioethanol, advanced biofuels, etc), Photovoltaic (solar cell) and Aeolian (Wind) Energy engineering
Jozef Kokini [email protected]
Julia Maldonado-Valderrama
Assistant Professor
University of Granada. Spain. [email protected]
Juliana Alvarenga Alves Professor
Federal Center of Technological Education of Minas Gerais -
CEFET/MG- Unit Varginha, Brazil
[email protected] Advances in Food Process Engineering. Engineering of Novel Food Process.
Food Product Engineering and Functional Foods. Advances in Food Packaging and Preservation.
Extraction Technology for natural antioxidants and Phytochemical.
Industrial Fermentations and Biotechnology. Juliana Aparecida
Fracarolli Professor
University of Campinas - UNICAMP, School of Agricultural
Engineering
[email protected] Advances in Food Packaging and Preservation. Engineering and Mechanical Properties of Food.
Sustainability aspects in food and agricultural engineering.
Precision Agriculture and Variable Rate Irrigation. Biomass (plant production, pellets, biodiesel,
bioethanol, advanced biofuels, etc), Photovoltaic (solar cell) and Aeolian (Wind) Energy
engineering•Automation- Robotics and Geo-information novelty in Biosystem Engineering.
Novel Bioremediation Technologies Water and Wastewater Management and Irrigation
Engineering. Justo García Sanz-Calcedo
Professor University of Extremadura. Spain [email protected] Biomass (plant production, pellets, biodiesel,
bioethanol, advanced biofuels, etc), Photovoltaic (solar cell) and Aeolian (Wind) Energy engineer
Kamil Szewczak PhD
Institute of Agrophysics of Polish Academy of Sciences
Department of Metrology and Modelling of Agrophysical
Processes ul. Doświadczalan Str. 4
20-290 Lublin Poland
Kaushala Prasad Mishra Dr.
Asian Association for Radiation Research (AARR)
[email protected] Extraction Technology for natural antioxidants and Phytochemical
Kaustubha Mohanty [email protected]
Khalid M.A. Mahrose [email protected]
Kokkarachedu Varaprasad Dr.
Centro de Investigación de Polímeros Avanzados, Chile
[email protected], [email protected]
Bionanomaterials: nanobiomaterials for advanced biomedical, energy, environmental and industrial
applications
Konstantinos I. Vatalis Assistant Professor
Western Macedonia Technological Education Institute, Koila Kozani
50100 Greece
[email protected] Advanced Greenhouse Technologies. Biomass (plant production, pellets, biodiesel,
bioethanol, advanced biofuels, etc), Photovoltaic (solar cell) and Aeolian (Wind) Energy engineering
Konstantinos Petrotos Professor
Food & Biosystems Engineering Laboratory
Biosystems Engineering Dept. School of Agricultural Science
Technological Educational Institute of Thessaly-Greece
Koro de la Caba Associate Professor
University of the Basque Country (UPV/EHU), BIOMAT research
group [email protected]
Food and Agricultural Waste Engineering. Advances in Food Packaging and Preservation.
459
Krzysztof Zaraska Institute of Electron Technology, Department of Microelectronics, ul.
Zablocie 39, 30-701 Krakow, Poland
[email protected] Nano and microencapsulation in Food and Agriculture, Automation- Robotics and Geo-information novelty in
Biosystem Engineering, Biosensor Engineering and Applications, Photovoltaic (solar cell) and Aeolian
(Wind) Energy engineering Laura Donato
Dr. National Council Research, Institute
on Membrane Technology, via P. Bucci 17/C, 87036 Rende (CS),
Italy
[email protected] Food and Agricultural Waste Engineering. Extraction Technology for natural antioxidants and
Phytochemical. Novel Bioremediation Technologies
Wastewater and Sludge Reuse from Food, Agricultural and other Industries.
Pollution of natural resources Ecotoxicology, Transport and fate of pollutants and Environmental health.
Laura Piazza [email protected]
Laurent Bazinet Dr.
Université Laval, Department of Food Sciences, Institute of Nutrition
and Functional Foods (INAF), Laboratory of Food Processing and
Electromembrane Processes (LTAPEM), Pavillon Paul Comtois, 2425 rue de l'Agriculture, Québec
(QC), Canada, G1V 0A6
[email protected] Advances in Food Process Engineering. Food Product Engineering and Functional Foods.
Sustainability aspects in food and agricultural engineering
Extraction Technology for natural antioxidants and Phytochemical. Wastewater and Sludge Reuse from
Food, Agricultural and other Industries.
Laurent Bazinet Dr.
Université Laval, Department of Food Sciences, Institute of Nutrition
and Functional Foods (INAF), Laboratory of Food Processing and
Electromembrane Processes (LTAPEM), Pavillon Paul Comtois, 2425 rue de l'Agriculture, Québec
(QC), Canada, G1V 0A6
[email protected] Advances in Food Process Engineering. Food Product Engineering and Functional Foods.
Sustainability aspects in food and agricultural engineering Extraction Technology for natural
antioxidants and Phytochemical. Wastewater and Sludge Reuse from Food, Agricultural and other
Industries.
Leda Coltro Dr.
Institute of Food Technology - ITAL, Packaging Technology
Center - CETEA, Campinas - SP - Brazil
[email protected] Advances in Food Packaging and Preservation. Novel Aspects of Food Safety and Quality
Sustainability aspects in food and agricultural engineering
Life cycle analysis in the Biosystems Engineering Leo Hwa Liang
Associate Professor Department of Biomedical
Engineering, National University of Singapore
[email protected] C.F.D. applications in Food Engineering
Leticia Estevinho [email protected]
Lia Noemi Gerschenson Dr.
Department of Industry, FCEN, UBA. CONICET. Ciudad
Universitaria. (1428) Buenos Aires. Argentina.
[email protected] Food Materials and Rheology. Food and Agricultural Waste Engineering.
Advances in Food Packaging and Preservation. Engineering and Mechanical Properties of Food.
Loredana De Bartolo Dr.
Lorenzo Guerrini Dr.
DAGRI Dipartimento di Scienze e Tecnologie Agrarie, Alimentari
Ambientali e Forestali - Università di Firenze
[email protected] Advances in Food Process Engineering. Modelling and Control of Food Process.
Advances in Food Packaging and Preservation. Engineering of Novel Food Process.
Lucilla Iacumin Associate Professor
Di4A, Department of Agriculture, Food, Environmental and Animal
Science - University of Udine - via Sondrio 2/A, 33100 Udine, Italy
[email protected] Advances in Food Packaging and Preservation. Novel Aspects of Food Safety and Quality
Sustainability aspects in food and agricultural engineering
Industrial Fermentations and Biotechnology.
Luís C. Duarte Dr.
Unidade de Bioenergia LNEG - Laboratório Nacional de
Energia e Geologia Ed. K2
Estrada do Paço do Lumiar, 22 1649-038 Lisboa
Portugal
[email protected] Extraction Technology for natural antioxidants and Phytochemical.
Industrial Fermentations and Biotechnology. Biomass (plant production, pellets, biodiesel,
bioethanol, advanced biofuels, etc) Food Product Engineering and Functional Foods.
Food and Agricultural Waste Engineering. Luís Pádua Universidade de Trás-os-Montes e
Alto Douro Quinta de Prados
5000-801 Vila Real Portugal
[email protected] Advanced Greenhouse Technologies. Precision Agriculture and Variable Rate Irrigation.
Automation- Robotics and Geo-information novelty in Biosystem Engineering.
Multi Criteria Decision Analysis, Remote Sensing, GIS and Fuzzy Logic Modelling.
460
Luis Puigjaner [email protected]
Luismar Marques Porto Professor
Integrated Technologies Laboratory, UFSC/CTC/EQA -
InteLab Florianópolis, SC - Brazil
Magdalena Dadan Assistant Professor
Department of Food Engineering and Process Management Faculty of Food Sciences
Warsaw University of Life Sciences-SGGW, Poland
[email protected] Advances in Food Process Engineering. Engineering of Novel Food Process. Engineering and
Mechanical Properties of Food.
Magdalini Soupioni Associate Professor
Department of Chemistry, University of Patras, 26504 Patras,
Greece
[email protected] Wastewater and Sludge Reuse from Food, Agricultural and other Industries.
Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc), Photovoltaic (solar cell) and Aeolian (Wind) Energy engineering
Mahacine Amrani Professor
Chemical Engineering Dept. Faculty of Sciences and Techniques
of Tangier, Morrocco
[email protected] Modelling and Control of Food Process. Food and Agricultural Waste Engineering.
Life cycle analysis in the Biosystems Engineering
Malgorzata Nowacka Assistant Professor
Warsaw University of Life Sciences, Poland
[email protected] Engineering of Novel Food Process. Advances in Food Packaging and Preservation.
Novel Aspects of Food Safety and Quality Engineering and Mechanical Properties of Food.
Manos M. Tentzeris [email protected]
Manuel Felix Dr. Postdoctoral
Researcher
Universidad de Sevilla Department of Chemical
Engineering.
[email protected] Food Materials and Rheology, Nano and microencapsulation in Food and Agriculture, Extraction Technology for natural antioxidants and Phytochemical,
Manuel Simões Assistant Professor
LEPABE - Department of Chemical Engineering
Faculty of Engineering University of Porto
[email protected] Industrial Fermentations and Biotechnology Novel Aspects of Food Safety and Quality
Water and Wastewater Management and Irrigation Engineering
Marcela Elisabeta Barbinta-Patrascu
Lecturer Dr. Biochem. Eng.
University of Bucharest, Faculty of Physics, Department of Electricity, Solid State Physics and Biophysics
[email protected]; [email protected]
Food and Agricultural Waste Engineering. Nano and microencapsulation in Food and Agriculture.
Extraction Technology for natural antioxidants and Phytochemical.
Marcello Iriti Professor
Department of Agricultural and Environmental Sciences, Milan
State University, Italy
[email protected] Food Product Engineering and Functional Foods Extraction Technology for natural antioxidants and
Phytochemical. Pollution of natural resources Ecotoxicology, Transport and fate of pollutants and
Environmental health. Marcello Nitz
Dr. Instituto Mauá de Tecnologia
(Mauá Institute of Technology) Food and Chemical Engineering Dept São Caetano do Sul, São
Paulo, Brazil
Margit Olle Dr. Senior Researcher
Estonian Crop Research Institute, J. Aamissepa 1, Jõgeva alevik, 48309,
Estonia
[email protected] Sustainability aspects in food and agricultural engineering, Advanced Greenhouse Technologies,
Biomass, plant production engineering
Mari Carmen Horrillo Güemes
Dr, Senior Researcher
Grupo de I+D en Sensores (GRIDSEN), Instituto de
Tecnologías Físicas y de la Información, CSIC
[email protected] Novel Aspects of Food Safety and Quality Biosensor Engineering and applications
Maria C. Pire-Sierra Dr.
Lisandro Alvarado University. Ecology and Quality Control Department. Laboratory of Environmental Research. Barquisimeto, Venezuela.
[email protected] ·Water and Wastewater Management and Irrigation Engineering. ·Novel Bioremediation
Technologies. ·Wastewater and Sludge Reuse from Food, Agricultural
and other Industries
María de la Luz Mora Dr.
Maria H Ribeiro Associate Professor
Biotechnology, Faculty of Pharmacy, Universidade de Lisboa,
1649-003 Lisboa Portugal
[email protected] Functional Foods. Advances in Food Process Engineering. Encapsulation of bioactive compounds.
461
Maria Manuel Gil Associate Professor
MARE – Marine and Environmental Sciences Centre,
ESTM, Polytechnic of Leiria
[email protected] Engineering of Novel Food Process. Food Product Engineering and Functional Foods. Advances in Food Packaging and Preservation.
Modelling and Control of Food Process. Novel Aspects of Food Safety and Quality
Extraction Technology for natural antioxidants and Phytochemical.
Maria Papageorgiou Associate Professor
Maria Turtoi Professor
Dunarea de Jos University of Galati, Romania
[email protected] Advances in Food Process Engineering; Food Treatment with Emerging Technologies; Advances in
Food Packaging and Preservation
Mariela Maldonado Dr.
CONICET National Technology University .
FRM National Institute of Agricultural
Tencology. INTA.
[email protected] Food Product Engineering and Functional Foods. Engineering of Novel Food Process.
Wastewater and Sludge Reuse from Food, Agricultural and other Industries.
Martin Mondor PhD.
Food Research and Development Centre/Agriculture and Agri-Food
Canada 3600 Casavant Blvd. West, St-Hyacinthe, Quebec, J2S 8E3
Canada
[email protected] Nano and microencapsulation in Food and Agriculture Extraction Technology for natural antioxidants and
Phytochemical
Maryam Zohri Tehran University of Medical Science,Pharmacy Faculty, Medicine Nanotechnology
Department
[email protected] Engineering of Novel Food Process. Food and Agricultural Waste Engineering. Novel Aspects of Food Safety and Quality
Nano and microencapsulation in Food and Agriculture. Extraction Technology for natural antioxidants and
Phytochemical. Industrial Fermentations and Biotechnology.
Meir Teitel Dr.
Agricultural Research Organization, Volcani Center, Institute of Agricultural Engineering.
Meral Kilic-Akyilmaz Professor
Istanbul Technical University, Department of Food Engineering,
Istanbul/Turkey
[email protected] Food Materials and Rheology. Engineering of Novel Food Process.
Food Product Engineering and Functional Foods. Food and Agricultural Waste Engineering
Michael Blanke [email protected]
Michel Havet Professor
ONIRIS, GEPEA (UMR 6144), France
[email protected] Advances in Food Process Engineering•Modelling and Control of Food Process
C.F.D. applications in Food Engineering•Sustainability aspects in food and agricultural engineering
Mihaela Begea Dr.
University Politehnica of Bucharest - Romania, Faculty of Bio-
Technical Systems Engineering
Advances in Food Process Engineering Food Product Engineering and Functional Foods
Food and Agricultural Waste Engineering Engineering and Mechanical Properties of Food
Industrial Fermentations and Biotechnology Mihai Mares
Professor "Ion Ionescu de la Brad" University
of Agricultural Sciences and Veterinary Medicine - Faculty of
Veterinary Medicine - Iasi, Romania
[email protected] Engineering of Novel Food Process. Novel Aspects of Food Safety and Quality
Mirela Kopjar Full Professor
Josip Juraj Strossmayer University Osijek, Faculty of Food Technology
in Osijek, Croatia
[email protected] Food Product Engineering and Functional Foods. Advances in Food Packaging and Preservation.
Novel Aspects of Food Safety and Quality. Extraction Technology for natural antioxidants and
Phytochemical. Mladen Brncic [email protected]
Mohamed Bouaziz Professor
Director of Studies Higher Institute of Biotechnology
of Sfax Departement of Food Technology BP'1175' Sfax 3038- Sfax Tunisia-
University of Sfax
462
Mohamed Eddouks Professor
Faculty of Sciences and Techniques Errachidia, Moulay Ismail
University, Morocco.
Mohamed El Shaer Professor
PEARLZ (Plasma & Energy Applications Research Laboratory, Zagazig), Faculty of Engineering,
Zagazig University, 44519, Zagazig, Egypt
[email protected] Engineering of Novel Food Process. Sustainability aspects in food and agricultural
engineering
Mohamed Osman Saeed Musa Dr
[email protected] Pollution of natural resources, Ecotoxicology, Transport and fate of pollutants and environmental health.
Mohammad Shafiur Rahman Professor
M. Shafiur Rahman, Ph. D. Professor, Sultan Qaboos
University Department of Food science and Nutrition, CAMS, P. O. Box 34-
123, Oman
[email protected] Food Materials and Rheology, Engineering and Mechanical Properties
Mohd Fadzelly Abu Bakar Associate Professor
Mohd Razman Bin Salim Fka
Professor
Centre for Environmental Sustainability and Water Security
(IPASA), School of Civil Engineering, Faculty of
Engineering, Universiti Teknologi Malaysia, 81310 Johor Bahru,
Johor, Malaysia
[email protected] Water and Wastewater Engineering, Industrial and Hazardous Waste Management, Soild Waste
Management, Wastewater Treatment and Sludge Reuse, Biogranulation technologies
Mona Elena Popa Professor
Department of Industrial Biotechnology
Faculty of Biotechnology USAMV Bucharest,
Romania
Monia Jebri Dr.
Research Laboratory of Energy, Water, Environment and Process,
Gabes University, Tunisia
[email protected] Advances in Food Process Engineering. Extraction Technology for natural antioxidants and
Phytochemical.
Muhammad Farooq Assistant Professor
1) Research Center for Carbon Solutions, Heriot-Watt University
UK 2) Department of Mechanical
Engineering, University of Engineering and Technology
Lahore Pakistan
[email protected] ; [email protected]
Sustainability aspects in food and agricultural engineering; Advanced Greenhouse Technologies;
Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc), Photovoltaic (solar cell) and Aeolian (Wind) Energy engineering
Muharrem Keskin Associate Professor
Department of Biosystems Engineering of Hatay Mustafa
Kemal University, Antakya, Hatay, Turkey.
[email protected] Precision Agriculture and Variable Rate Irrigation. Automation- Robotics and Geo-information novelty in
Biosystem Engineering. Multi Criteria Decision Analysis, Remote Sensing, GIS
and Fuzzy Logic Modelling. N.K. Kishore
Professor [email protected]
Nabil Grimi Dr.
Université de Technologie de Compiègne
[email protected] Pulsed electric field assisted extraction of bioactive compounds, drying technology Novel and emerging
technologies assisted mass and heat transfer. Nadjib Drouiche
Dr. Semiconductors Research Center
for Energetic [email protected]; drouichenadjib@crtse,dz
Water and Wastewater Management and Irrigation Engineering.
Novel Bioremediation Technologies Naima Belhaneche-
Bensemra Professor
National Polytechnics School of Algiers –Algeria
[email protected] Advances in Food Packaging and Preservation Ecotoxicology, Transport and fate of pollutants and
Environmental health
Navin K. Rastogi Professor
Department of Food Engineering Central Food Technological
Research Institute, Mysore - 570 020, India
Netsanet Shiferaw Terefe Dr
CSIRO Agriculture and Food, Breakthrough bioprocessing group,
671 Sneydes Road, VIC 3030, Australia
[email protected] Advances in food process engineering, Food product engineering and functional foods, Extraction
Technology for natural antioxidants and Phytochemical, Industrial Fermentations and Biotechnology
463
Nikolaos G. Stoforos Associate Professor
Agricultural University of Athens Department of Food Science and
Technology Iera Odos 75
11855 Athens, Greece
[email protected] Advances in Food Process Engineering Engineering of Novel Food Process
Advances in Food Packaging and Preservation Modelling and Control of Food Process
Nikolaos Labrou Professor
Enzyme Technology Lab, Department of Biotechnology,
Agricultural University of Athens
[email protected] Extraction Technology for natural antioxidants and Phytochemical,
Industrial Fermentations and Biotechnology, Biosensor Engineering and Applications.
Nikos Chorianopoulos Dr.
Institute of Technology of Agricultural Products, Hellenic
Agricultural Organization-DEMETER, Greece
[email protected] Food Product Engineering and Functional Food, Novel Aspects of Food Safety and Quality,
Industrial Fermentations and Biotechnology.
Nilgün Öncul Assistant Professor
Notis Argiriou [email protected]
Nükhet Nilüfer Demirel Zorba
Assistant Professor
Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering,
Çanakkale Turkey
[email protected] [email protected]
Advances in Food Process Engineering Engineering of Novel Food Process
Advances in Food Packaging and Preservation Modelling and Control of Food Process
Nur Hanani Zainal Abedin PhD, Senior Lecturer
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra
Malaysia Selangor, Malaysia
[email protected] Advances in Food Packaging and Preservation
Ochando Pulido, Javier Miguel
Dr.
Department of Chemical Engineering, University of Granada,
Avenida Fuentenueva s/n, 18071, Granada (Spain)
[email protected] Nano and microencapsulation in Food and Agriculture; Extraction Technology for natural antioxidants and
Phytochemical; Water and Wastewater Management and Irrigation Engineering; Wastewater and Sludge Reuse from Food, Agricultural and other Industries.
Oguz Bayraktar Professor
Ege University,Engineering Faculty,
Department of Chemical Engineering
35100 Bornova, İzmir, Turkey
[email protected] Food Product Engineering and Functional Foods; Food and Agricultural Waste Engineering;Nano and
microencapsulation in Food and Agriculture;Extraction Technology for natural antioxidants and Phytochemical.
Oguz Gursoy Associate Professor
Department of Food Engineering Faculty of Engineering and
Architecture Mehmet Akif Ersoy University
TR-15030 Burdur, Turkey
[email protected] [email protected]
Food Product Engineering and Functional Foods. Novel Aspects of Food Safety and Quality Industrial
Fermentations and Biotechnology. Biosensor Engineering and Applications.
Olfa Ben Salem Associate Professor
Research Laboratory of Environmental Sciences and Technology. High Institute of Environemental Sciences and
Technology, Borj Cedria. Tunisia. High Institute of Technnologies
Sciences. Zaghouan Tunisia
[email protected] Food Product Engineering and Functional Foods Extraction Technology for natural antioxidants and Phytochemical. Engineering of Novel Food Process
Olga Pechanova Professor
Centre of Experimental Medicine, Slovak Academy of Sciences v.v.i.,
Institute of Normal and Pathological Physiology, Dubravska
cesta 9, Bratislava, Slovakia
[email protected] •Food Product Engineering and Functional Foods •Extraction Technology for natural antioxidants and
Phytochemical.
Oliver Schlüter Dr.
Leibniz Institute for Agricultral Engineering and Bioeconomy
(ATB)
[email protected] Postharvest and Food Processing, Nonthermal Technologies, High Pressure Processing, Cold
Atmospheric Pressure Plasma, Optical Sensors, Safety and Quality Aspects, Microbial Diversity, Fruits and
Vegetables, Meat, Edible Insects, Functional Ingredients
OP Chauhan Dr
Ozan N. Ciftci [email protected]
464
Ozlem Ates Duru Assist. Prof.
Nisantasi University Department of Medical Services
and Techniques Istanbul/Turkey
[email protected] Advances in Food Process Engineering. Food Product Engineering and Functional Foods.
Industrial Fermentations and Biotechnology. Biomass (plant production, pellets, biodiesel,
bioethanol, advanced biofuels, etc). Life cycle analysis in the Biosystems Engineering
P. Sridhar [email protected] Water and Wastewater Management and Irrigation Engineering.
Panagiotis Berillis Assistant Professor
School of Agricultural sciences Dept. of Ichthyology & Aquatic Environment University of Thessaly,
Greece
Pankaj B. Pathare Assistant Professor
Paola Pittia Professor
Facoltà di Agraria & Dipartimento di Scienze degli Alimenti
Università degli Studi di Teramo Via Carlo R. Lerici 1
64023 Mosciano S. Angelo (TE) Italy
[email protected] Food Materials and Rheology Food Product Engineering and Functional Foods
Nano and microencapsulation in Food and Agriculture Engineering and Mechanical Properties of Food
Parisa Jafarian [email protected] Paula Correia Full Professor
Departamento de Indústrias Alimentares
Escola Superior Agrária do Instituto Politécnico de Viseu,
Portugal
[email protected] Food Product Engineering and Functional Foods. Advances in Food Packaging and Preservation.
Novel Aspects of Food Safety and Quality
Pedro Dinis Gaspar Professor
Department of Electromechanical Engineering,
University of Beira Interior, R. Marquês de Ávila e Bolama,
6201-001 Covilhã (Portugal)
[email protected] Advances in Food Process Engineering. Advances in Food Packaging and Preservation. Modelling and
Control of Food Process. C.F.D. applications in Food Engineering. Sustainability aspects in food and
agricultural engineering. Precision Agriculture and Variable Rate Irrigation. Automation- Robotics and Geo-information novelty in Biosystem Engineering. Biosensor Engineering and Applications. Life cycle
analysis in the Biosystems Engineering. Pervin Basaran Akocak [email protected]
Petronela Nechita Professor .habil.
Department of Environmental, Applied Engineering and
Agriculture, Dunărea de Jos University of Galati, Romania
[email protected] Advances in Food Packaging and Preservation, Water and Wastewater Management and Irrigation
Engineering. Wastewater and Sludge Reuse from Food, Agricultural
and other Industries. Pollution of natural resources Ecotoxicology, Transport
and fate of pollutants and Environmental health. Pirola Carlo
Professor Università degli Studi di Milano,
Dipartimento di Chimica via golgi, 19- 20133 Milano
Italy
[email protected] Pollution of natural resources Ecotoxicology, Transport and fate of pollutants and Environmental health. Biomass (plant production, pellets, biodiesel,
bioethanol, advanced biofuels, etc), photovoltaic (solar cell) and aeolina (wind) energy engineering.
Pradeep K. Sengupta [email protected]
Pramod V. Mahajan Dr.
Radhika Samarasekera PhD
Industrial Technology Institute (CISIR), Sri Lanka
Rafael Borja Dr.
Instituto de la Grasa (CSIC), Department of Food Biotechnology,
Campus University Pablo de Olavide, Buiding 46, Ctra. de
Utrera, km 1, 41013-Sevilla, Spain
[email protected] Water and Wastewater Management and Irrigation Engineering.
Wastewater and Sludge Reuse from Food, Agricultural and other Industries.
Raja Chowdhury Asistant Professor
Dept of Civil Engineering, Indian Institute of Technology, Roorkee,
India, 247667
[email protected] Life cycle analysis in the Biosystems Engineering, Wastewater and Sludge Reuse from Food, Agricultural
and other Industries. Biomass (plant production, pellets, biodiesel,
bioethanol, advanced biofuels, etc), Pollution of natural resources Ecotoxicology, Transport
and fate of pollutants and Environmental health.
465
Raquel Guiné Professor
Departamento de Indústrias Alimentares
Escola Superior Agrária do Instituto Politécnico de Viseu,
Portugal
[email protected] Food Materials and Rheology. Advances in Food Process Engineering.
Engineering of Novel Food Process. Food Product Engineering and Functional Foods. Advances in Food Packaging and Preservation.
Engineering and Mechanical Properties of Food. Extraction Technology for natural antioxidants and
Phytochemical.
Raquel Madureira [email protected]
Réda Khama [email protected]
Réda Khama Dr.
University of Batna 2, Algeria [email protected] Advances in Food Process Engineering; Advances in Food Packaging and Preservation;
Modelling and Control of Food Process; Engineering and Mechanical Properties of Food;
Sustainability aspects in food and agricultural engineering;
Advanced Greenhouse Technologies. Ricardo Lagoa
Dr. ESTG-Instituto Politécnico de
Leiria, Portugal [email protected] Food Product Engineering and Functional Foods
Nano and microencapsulation in Food and Agriculture Extraction Technology for natural antioxidants and
Phytochemical Pollution of natural resources Ecotoxicology, Transport
and fate of pollutants and Environmental health.
Ricardo Lagoa Dr.
ESTG-Instituto Politécnico de Leiria, Portugal
[email protected] Food Product Engineering and Functional Foods Nano and microencapsulation in Food and Agriculture
Extraction Technology for natural antioxidants and Phytochemical
Pollution of natural resources Ecotoxicology, Transport and fate of pollutants and Environmental health.
Riccardo Guidetti Associate Professor
Department of Agricultural And Environmental Sciences -
Università degli Studi of Milan, IT
[email protected] Advances in Food Process Engineering; Food and Agricultural Waste Engineering; C.F.D. applications in Food Engineering; Sustainability aspects in food and
agricultural engineering; Advanced Greenhouse Technologies; Biosensor Engineering and Applications;
Life cycle analysis in the Biosystems Engineering Rintu Banerjee
Professor Indian Institute of Technology
Kharagpur- West Bengal India
Risto Uzunov PhD, Researcher
Food Institute, Faculty of Veterinary Medicine, University Ss.
„Cyril and Methodius“, Skopje, North Macedonia
[email protected] Food Materials and Rheology. Advances in Food Process Engineering.
Food Product Engineering and Functional Foods. Advances in Food Packaging and Preservation.
Novel Aspects of Food Safety and Quality Sustainability aspects in food and agricultural
engineering Roberto Consonni [email protected]
Rodolfo Mascheroni PhD, Upper Level Research Scientist
CONICET
CIDCA (Center for Research and Development in Food
Cryotechnology)
[email protected] Advances in Food Process Engineering. Modelling and Control of Food Process. C.F.D. applications in Food Engineering.
Engineering and Mechanical Properties of Food. Rosa María Alonso -
Salces PhD, Research Scientist
CONICET
Centro de Investigación en Abejas Sociales (CIAS)
Instituto de Investigaciones en Producción Sanidad y Ambiente
(IIPROSAM) Departamento de Biología
Facultad de Ciencias Exactas y Naturales
Universidad Nacional de Mar del Plata
Mar del Plata Argentina
[email protected] Novel Aspects of Food Safety and Quality
Rudi Radrigán Ewoldt Dr.
Director, Agroindustrial technological Development Center,
Concepcion University, Chile
[email protected] Modelling and Control of Food Process and biomolecules extraction
Engineering and Mechanical Properties of Food• Advances in food Process Engineering• Automation-
Robotics in industrial process and Agriculture
466
Rui Costa Professor
Polytechnic Institute of Coimbra-Portugal
[email protected] Modelling and Control of Food Process Engineering and Mechanical Properties of Food
Rungsinee Sothornvit Associate Professor
Department of Food Engineering Faculty of Engineering at
Kamphaengsaen Kasetsart University,
Kamphaengsaen Campus Nakhonpathom 73140 Thailand
[email protected] Food and Agricultural Waste Engineering. Advances in Food Packaging and Preservation.
Engineering and Mechanical Properties of Food. Extraction Technology for natural antioxidants and
Phytochemical. Food Materials and Rheology.
Rusu Teodor Professor
University of Agricultural Sciences and Veterinary Medicine Cluj-
Napoca, Romania
[email protected] Precision Agriculture and Variable Rate Irrigation. Water and Wastewater Management and Irrigation
Engineering. Pollution of natural resources Ecotoxicology, Transport and fate of pollutants and
Environmental health. Ryk Lues [email protected]
Salah Akkal [email protected]
Sam Saguy Professor Emeritus, D.Sc.
Hebrew University of Jerusalem, Israel
[email protected] ;[email protected]
Samar El-Mekkawi Ph.D.
National Research Centre, Egypt. [email protected] Industrial Fermentations and Biotechnology Advanced Greenhouse Technologies
Life cycle analysis in Biosystems Engineering. Samir Bellarbi
Dr. Renewable Energy Development
Center, Algeria [email protected] Photovoltaic (solar cell) and Aeolian (Wind) Energy
engineering,
Sandrine Alfenore Assistant Professor
LISBP, Université de Toulouse, CNRS, INRA, INSA, 135 avenue
de Rangueil, 31077 Toulouse CEDEX 04, France
[email protected] Industrial Fermentations and Biotechnology. Biomass (plant production, pellets, biodiesel,
bioethanol, advanced biofuels, etc),
Sara Canas PhD, Researcher with
Habilitation
Instituto Nacional de Investigação Agrária e Veterinária - Pólo de Dois
Portos
[email protected] Advances in Food Process Engineering. Engineering of Novel Food Process.
Food Product Engineering and Functional Foods. Sustainability aspects in food and agricultural
engineering Serena Orlandini PhD, Researcher
[email protected] Novel aspects of food safety and quality. Extraction Technology for natural antioxidants and
Phytochemical.
Serkos Haroutounian Professor
Agricultural university of Athens [email protected] Extraction Technology for natural antioxidants and Phytochemical
Food and Agricultural Waste Engineering
Serpil Sahin Professor
METU Dept. of Food Eng. 06800 Ankara
Turkey
Severina Pacifico Professor
Department of Environmental Biological and Pharmaceutical
Sciences and Technologies, University of Campania "Luigi
Vanvitelli" Caserta, Italy
Extraction Technology for natural antioxidants and Phytochemical
Food and Agricultural Waste Engineering Food Product Engineering and Functional Foods
Seyfi Şevik Assistant Professor
Hitit University, Vocational School of Technical Sciences, Electrical
and Energy, Çorum, Turkey
Shen-Ming Chen [email protected]
Shubhra Pande PhD
Laboratory of Biolumeniscent Biotechnologies, Siberian Federal University, Krasnoyarsk, Russian
Federation
[email protected] Dietary buckwheat: The potential sirtuin 1 enhancer
Simona Piccolella PhD
University of Campania "Luigi Vanvitelli" - Department of
Environmental, Biological and Pharmaceutical Sciences and
Technologies (DiSTABiF) - Caserta (Italy)
[email protected] Food and Agricultural Waste & Byproducts. Extraction Technology for natural antioxidants and Phytochemical
Sirichai Songsermpong [email protected]
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Sirma Yegin PhD
Ege University Food Engineering Department,
Izmir-Turkey
Slavka Stankovic Professor
Department of Analytical Chemistry
TMF University of Belgrade, Serbia
[email protected] Pollution of natural resources Ecotoxicology, Transport and fate of
pollutants and Environmental health.
Srdjevic Bojan Professor Emeritus
University of Novi Sad, Faculty of Agriculture, Department of Water
Management
[email protected] Multi Criteria Decision Analysis, GIS and Fuzzy Logic Modeling
Stamatis S. Kalligeros Assistant Professor
Hellenic Naval Academy, Department of Naval Science, Fuels
& Lubricants Laboratory
[email protected] Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc)
Stefanos Leontopoulos MSc., MSc., PhD
Technological Educational Ιnstitute of Thessaly
[email protected] Food and Agricultural Waste Engineering. Novel Aspects of Food Safety and Quality Extraction
Technology for natural antioxidants and Phytochemical. Advanced Greenhouse Technologies
Stefanos Zaoutsos Professor
Dept of Mechanical EngineeringTechnological
Educational Intitute of Thessaly-Greece
Stella Maris Alzamora [email protected]
Stephane Desobry Professor
Dept of Fodd science and engineering
Université de Lorraine, France
[email protected] Nano and microencapsulation in Food and Agriculture. Advances in Food Packaging and Preservation
Food and Agricultural Waste Engineering
Sun Baoshan Professor
Functional Food and Wine - Shenyang Pharmaceutical
University, China; Instituto Nacional de Investigação Agrária e Veterinária, I.P. Portugal
[email protected] Plant polyphenols, Enology, Functional Food sicence & technology; Extraction Technology for natural
antioxidants
Suncica Kocic-Tanackov Assistant Professor
University of Novi Sad, Faculty of Technology, Department of Food Preservation Engineering, Serbia
[email protected] Novel Aspects of Food Safety and Quality Advances in Food Packaging and Preservation (Food Microbiology, Food Mycology and Mycotoxicology,
Food Preservation)
Suzana Rimac Brncic Associate Professor
University of Zagreb Faculty of Food Technology and
Biotechnology
[email protected] Engineering of Novel Food Process Food Product Engineering and Functional Foods.
Food and Agricultural Waste Engineering. Extraction Technology for natural antioxidants and
Phytochemical. Tânia Miranda Lima
Invited Assistant Professor, Universidade da Beira Interior,
Faculdade de Engenharia, Departamento de Engenharia
Electromecânica, Calçada Fonte do Lameiro, 6200-358 Covilhã-
Portugal
[email protected] Novel Aspects of Food Safety and Quality;
Tariq Mahmood [email protected]
Tatjana Kince Professor
Latvia University of Life Sciences and Technologies, Faculty of Food
Technology
[email protected] Novel Aspects of Food Safety and Quality Engineering and Mechanical Properties of Food
Food Product Engineering and Functional Foods.
Tatyana Seredavina [email protected] Advances in Food Packaging and Preservation. Novel Aspects of Food Safety and Quality
Tawfik Benabdallah Dr.
IPSIL laboratory Director Industrial Products and Systems
Innovation ENSET of Oran, Algeria
Thiago Libório Romanelli Associate Professor
University of São Paulo. College of Agriculture "Luiz de Queiroz".
Department of Biosystems Engineering, Brazil
[email protected] Life cycle analysis in the Biosystems Engineering
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Thierry Godjo Associate Professor
Abomey University of Science, Technology, Engineering and
Mathematics Benin
[email protected] Food and Agricultural Waste Engineering Sustainability aspects in food and agricultural
engineering Biomass (plant production, pellets, biodiesel,
bioethanol, advanced biofuels, etc), Photovoltaic (solar cell) and Aeolian (Wind) Energy engineering
Thomas Banhazi [email protected]
Tilahun Seyoum Professor
Tony Jin PhD. Research
Eastern Regional Research Center, Agricultural Research Service, United States Department of
Agriculture.
[email protected] 1. Advanced (antimicrobial) food packaging; 2. nonthermal food processing and preservation
Unsal Acıkel Professor
Cumhuriyet University, Sivas, Turkey
Ursula Gonzales Barron Dr.
Senior Researcher UCD School of Biosystems
Engineering University College Dublin
[email protected] Food Microbial Safety and Modelling (risk analysis, predictive microbiology, meta-analysis, statistical
process control, and many other modelling tools used for ensuring the safety of foods).
Advances in Food Process Engineering
Valentina Siracusa Associate Professor
Associate Professor, University of Catania, Department of Chemical Science (DSC), Viale A. Doria 6,
95125 Catania (CT), Italy
[email protected] Synthesis and Charcterization of biodegradable and biobased materials; gas barrier properties; Food packaging; Life Cycle Assessment Study (LCA)
Valeriy Pogorelov Professor of Sci., Honored
Education's Worker of Ukraine
Professor, Kyiv National Taras Shevchenko University, Ukraine
[email protected] Water and Wastewater Management and Irrigation Engineering.
Wastewater and Sludge Reuse from Food, Agricultural and other Industries.
Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc), Photovoltaic (solar
cell) and Aeolian (Wind) Energy engineering
Vasco Cadavez of Sci., Honored Education's Worker of
Ukraine
Instituto Politécnico de Bragança-Potrugal
[email protected] C.F.D. applications in Food Engineering•Food Materials and Rheology
Food Product Engineering and Functional Foods Advances in Food Process Engineering•Modelling and
Control of Food Process Extraction Technology for natural antioxidants and
Phytochemical
Vassilis Kodogiannis [email protected]
Veera Gnaneswar Gude [email protected]
Vera Lavelli of Sci., Honored
Education's Worker of Ukraine
Department of Food, Environmental and Nutritional Sciences, University
of Milan, Italy
[email protected] Food and Agricultural Waste Engineering. Sustainability aspects in food and agricultural
engineering
Vijay Rao Dr.
Vincenzo Piemonte Associate Professor
University Campus Bio-Medico of Rome, Faculty of Engineering
Vito Verardo Dr.
Department of Nutrition and Food Science-University of Granada.
Spain
[email protected] Extraction Technology for natural antioxidants and Phytochemical. Industrial Fermentation and
Biotechnology. Novel Bioremediation Technology
Wahidul Biswas Associate Professor
Sustainable engineering group Curtin University
Yan Guo Associate Professor
Department of Accounting and Financial Management College of
Management and Economics, Tianjin University.
469
Yanbin Li Professor
Laboratory of Biosensing and Biomodeling, College of
Biosystems Engineering and Food Science, Zhejiang University
[email protected] Novel Aspects of Food Safety and Quality Biosensor Engineering and Applications.
Yesim Elmaci Professor
Ege University Engineering Faculty, Department of
Food Enginnering 35100, Bornova, İzmir
Turkey
[email protected] Food Product Engineering and Functional Foods. Novel Aspects of Food Safety and Quality
Yesim Sag Professor
Hacettepe University Department of Chemical
Engineering and Bioengineering Division
06800, Beytepe Campus, Ankara Turkey
Yi Chen Professor
Institute of Chemistry, Chinese Academy of Sciences
Zhong-Guan-Cun Bei-Yi-Jie 2# Haidian District Beijing 100190
China
Yun Wei Professor
Beijing University of Chemical Technology, State Key Laboratory of Chemical Resource Engineering
[email protected] Novel Aspects of Food Safety and Quality Extraction Technology for natural antioxidants and
Phytochemical Food Product Engineering and Functional Foods
Food and Agricultural Waste Engineering.
Yusuf Chisti Professor
Massey University, School of Engineering, New Zealand
[email protected] Industrial Fermentations and Biotechnology Advances in Food Process Engineering.
Zahra Saleh Ahmed Full Professor
National Resaerch Centre, Food Technology and Nutrition Division
[email protected] Food product engineering and functional food; Food and Agricultural Waste Engineering; Advances in Food
Packaging and Preservation Zeki Berk
Emeritus Professor Technion- Israel Institute of
Technology [email protected] Food Materials and Rheology
Advances in Food Process Engineering Engineering of Novel Food Process
Food Product Engineering and Functional Foods Food and Agricultural Waste Engineering
Advances in Food Packaging and Preservation Modelling and Control of Food Process
C.F.D. applications in Food Engineering•Nano and microencapsulation in Food and Agriculture
Engineering and Mechanical Properties of Food Zhanwu Dai
Dr. French National Institute for
Agricultural Research (INRA), UMR 1287 Ecophysiology and
Functional Genetics of Grapevine (EGFV)
[email protected] Sustainability aspects in food and agricultural engineering
Water and Wastewater Management and Irrigation Engineering.
Zhifa Sun Associate Professor
Department of Physics, University of Otago, Dunedin, New Zealand
[email protected] Wastewater and Sludge Reuse from Food, Agricultural and other Industries.
Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc)
Zhuohua (Joanna) Qu Dr.
Business School, Liverpool John Moores University, Liverpool, UK
[email protected] Multi Criteria Decision Analysis, Remote Sensing, GIS and Fuzzy Logic Modelling.
Zlata Hrnjak-Murgić Full Professor
University of Zagreb, Faculty of Chemical Engeenering and
Technlogy [email protected]
Food Materials and Rheology. Advances in Food Packaging and Preservation.
Water and Wastewater Management and Irrigation Engineering.
470
30 May-02 June, 2019 | Crete island, Greece
ISBN:978-618-84533-0-2
4th FaBE 2019
Proceedings of 4th International Conference of Food and Biosystems Engineering