The 4^th International ISEKI_Food Conference will be focused on Responsible Research and Innovation in the Food Value Chain.

After several pre-conference events, the programme will comprise 3 main sessions (Education, Research, Industry), where their interaction as well as their impact on the society will be discussed.

Awards will be given to selected contributions.

Guidelines for Poster and Oral presentations can be downloaded HERE

A printable version of the programme can be downloaded HERE

TUESDAY, 5^th July 2016

WEDNESDAY, 6^th July 2016 - MORNING

WEDNESDAY, 6^th July 2016 - AFTERNOON

OPENING (AUDITORIUM XX)

Chairs: Paola Pittia (UNITE, IT), Gerhard Schleining (BOKU, AT) & Cristina L. Silva (UCP, PT)

SESSION 1:EDUCATION
Education in FS&T for industry and the wider community towards 2030
(AUDITORIUM XX)

Chairs: Paola Pittia (UNITE, IT) & Alfred Mar (ICC-AUSTRIA, AT)

Education and training are playing a main role in providing the desired skills and the knowledge relevant for the job market and the professional career of the food scientist and technologists/engineers. The food chain is challenged by ever-growing societal needs due to significant changes occurring at several levels (economy, society, technology, environment). Innovation and sustainability along with quality and safety are key driving forces of modern food production chain and a properly skilled and trained workforce and professionals are required to face the societal issues and consumers expectations. New training and educational tools and methodologies and approaches are required to comply with the food chain and job markets needs in terms of skills and knowledge in a lifelong learning perspective. In this framework, a constructive, coherent and transparent engagement with all stakeholders is required to develop permanent interfaces that could improve the quality of education in food science and technology and, in turn, contribute to the innovation of the food value chain and the sustainability of our society and with clear and visible benefits to consumers.
Contributions from International Organisations of the Food Science and Technology sector (e.g. IUFoST, EFFoST, FAO), as well as of representatives of other stakeholders involved in education and training will be given. It will be complemented by a joint discussion about the current state and the future of the higher education in Food Studies, and strategies to innovate and improve its impact to the society.
Abstracts on best practices, case studies, new methodological approaches dealing with innovation in food studies, as well as on the implementation of Responsible Research Innovation concepts in higher education and training in the food sector, will be evaluated for presentations (oral and posters).
Awards will be given by the ISEKI-Food Association to selected contributions, related to the innovation of food studies (see specific page for instructions and more information).

THURSDAY, 7^th July 2016 - MORNING

SESSION 2: RESEARCH
Responsible Research and Innovation in Food Sciences and Technology
(AUDITORIUM XX)

Chairs: Henry Jäger (BOKU, AT) & Petros Taoukis (NTUA, GR)

Research in Food sciences and technology/engineering is a key element leading the innovation of food processing and the enhancement of food quality and safety. However, the evaluation of the potential impact of research results to the advancement of basic and applied knowledge, as well as to the improvement of the consumers health and wellbeing, and of the sustainability of the food chain and the society at large, has to be considered.
This session will comprise presentations of research studies from different perspectives aimed at contributing to a “responsible” and sustainable food value chain. Key note lectures, oral presentations and posters will be organised in several sub-sessions, focused on specific topics like innovative food processing, foodproduct design, food safety, food microbiology, modern food analysis approaches for valorization of by-products, storage and distribution, food packaging.

# Session 2.1: FOOD PROCESS INNOVATION (AUDITORIUM XX)

Chairs: Henry Jäger (BOKU, AT) & Petros Taoukis (NTUA, GR)

# Session 2.2: FOOD PROCESSING & PRESERVATION (AUDITORIUM XXI)

Chairs: Vasso Oreoupoulou (NTUA, GR) & Marco Dalla Rosa (University of Bologna, IT)

# Session 2.3: FOOD BY-PRODUCTS (SEMINAR ROOM 2/28)

Chairs: Charis Galanakis (Galanakis Laboratories, GR) & Peter Mitchell (University of Ulster, UK)

# Session 2.4: FOOD QUALITY AND SAFETY
(SEMINAR ROOM 2/84)

Chairs: Florence Dubois (AgroParisTech, FR) & Dimitris Tsaltas (Cyprus University of Technology, CY)

THURSDAY, 7^th July 2016 -   AFTERNOON

# Session 2.5: NUTRITIONISTS MEET TECHNOLOGISTS (SEMINAR ROOM 2/28)

Chairs: Jan de Vries (De Vries Nutrition Solutions, NL) & Martin Hablesreiter (honey and bunny productions, AT)

Nowadays more and more pressure is put on the nutritional value of foods, even if a food is consumed for pleasure and pure satisfaction. Therefore, a high level mutual understanding between technologists and nutritionists is key for understanding the consequences of both the technological requirements for the nutritional composition of foods, and the nutritional requirements for the technologies used to design foods. A main focus will be given to grains and cereals as part of the diet of consumers allover the world.
The session is designed and open to contributions to create discussion between technologists and nutritionist on what is needed to improve mutual understanding and to improve cooperation between these fields of knowledge.

Eating serves both physiological needs and meanings and emotions! Food choice complies with cultural standards confirming our identities and views of our existence. This "meet" is created to INTERACTIVELY improve mutual understanding of what is needed to create foods that consumers choose to eat and have acceptable nutritional profiles. In our meeting we seek for INTERACTIVE exchange of knowledge views and emotions that we all have being both a scientist and a daily consumer. Let's discuss the facts and the believes behind about food and nutrition.

# Session 2.6: NOVEL FOOD FUNCTIONALITIES (Bioactives)
(AUDITORIUM XX)

Chairs: Manuela Pintado (UCP, PT)& Stephan Drusch (TU Berlin, DE)

# Session 2.7: VIRTUALIZATION AS DESIGN TOOL FOR PRODUCTS AND PROCESSES (AUDITORIUM XXI)

Chairs: Francesco Marra (University of Salerno, IT) & Fabrizio Sarghini (University of Salerno, IT)

DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY - GUIDED TOUR TROUGH PILOT PLANT
18:00-19:00
Registration and meeting point at the conference desk

MEETING OF IFA-SIGS (Special Interest Groups)

Chairs: Jesus Frias (DIT, IE) & Marco Dalla Rosa (UNIBO, IT)

FRIDAY, 8^th July 2016

SESSION 3: INDUSTRY
Responsible Research and Innovation in the food industry: state of the art and perspectives
(AUDITORIUM XX)

Chairs: Marc Dryer (Nestlé , CH) & Rui Costa (IPC, PT)

In this session the current status of the Responsible Research and Innovation (RRI) concepts, as applied in the food production chain, will be presented with the contribution of representatives of food industries and experts. Case studies and best practices aimed to develop new interfaces between education, research and industry to implement RRI in the food production chain and to contribute to the development of a sustainable society will be presented and discussed.

13:00 - 14:00 CLOSING & AWARDS (Poster and IFA-Academy)
(AUDITORIUM XX)

Chairs: Paola Pittia, Cristina Silva & Marco Dalla Rosa

 
 14:30 - 15:30 General Assembly of the ISEKI-Food Association
(AUDITORIUM XXI)

Chairs: Paola Pittia & Gerhard Schleining

Agenda to be downloaded