Advances in food technology
Innovation Stage: Friday, 22.03.2024, 10.35 a.m.-11.20 a.m.
In order to meet consumers' increasing demands on food, new developments are required in various areas of food production. For example, to make processes more economical, safer and more sustainable. This session will present three examples of this.
Organizer: GDL e. V. - German Association of Food Technologists e.V., Markgröninger Str. 47/1, 71701 Schwieberdingen, Germany
DLG e.V. – German Agricultural Society, Eschborner Landstraße 122, 60489 Frankfurt am Main, Germany
| 10.35 | Welcome Dr. Jochen Hamatschek, German Association of Food Technologists, Schwieberdingen, Germany |
| 10.35 – 10.50 | Pulsed electric fields - process and sustainability benefits in fruit and vegetable processing Dr. Stefan Töpfl, Managing Director, Elea Technology GmbH, Quakenbrück, Germany |
| 10.50 – 11.05 | Trajectory mixing - mixing with system Dipl.-Ing. Bernhard Hukelmann, Managing Partner, hs-tumbler GmbH, Quakenbrück, Germany |
| 11.05 – 11.20 | Current developments in the application of cold plasma for food processing Dr.-Ing. habil. Oliver Schlüter, Spokesperson of program area "Healthy foods", Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany |