FOOD PROCESSING SUMMIT II

 

Are you interested in non-thermal processing techniques for fruits and vegetables? Do you want to learn more about innovations in the field of processed fruits and vegetables?

 

Participate in the second Food Processing Summit of the SHEALTHY Project, co-organized with the Flemish Flanders’ FOOD Cluster, which will take place online next January 30th.

 

Agenda

 

11:00 Introduction and opportunities for companies

Olga de Blas – Project Manager – Cluster FOOD+i ⇒ PPT

 

11:05 Presentation of SHEALTHY project. Results of the combined non-thermal technologies. Soto del Ebro success case

Beatriz Ozcoz – R&D Project Manager – Centro Tecnológico Agroalimentario Ctic Cita ⇒ PPT

 

11:20 Presentation of VEGGIECHAIN project

            Maarten Uyttebroek – Innovation Manager – Flanders’ FOOD ⇒ PPT 

 

11:25 PEF-induced membrane permeabilization to steer the volatile profile in vegetables

            Sophie Delbaere – Laboratory of Food Technology –  KU Leuven ⇒ PPT

 

11:35 Cube company success case

            Stijn Snick – Founder and food innovator – Cube NV ⇒ PPT

 

11:45 Q&A

Olga de Blas – Project Manager – Cluster FOOD+i

 

11:55 Closing Statements

Olga de Blas – Project Manager – Cluster FOOD+i

 

How to participate?

 

Sign up on this link.

 

We will raffle a SHEALTHY lunchbox among all the attendees to the event!

 

The link to ZOOM will be sent before the event.

 

VIDEO RECORDING AVAILABLE!