4th SCHOOL OF NANOTECHNOLOGY:
Companies are welcome to present their products during this workshop. For further information about sponsoring, please contact office [AT] iseki-food [dot] net
With nanoscale science and technologies the food industry has gained a whole new set of tools to improve certain properties of food and associated processes that are necessary for food production. Scientists are exploring their potential for eample to enhance flavor and other sensory characteristics of foods, to introduce antibacterial nanostructures into food packaging and to encapsulate and deliver nutrients directly into targeted tissues. The new tools also provide opportunities to better monitor and control food quality processes during production, transport and storage. Applications of nanotechnology will improve our food in many ways. However, developing nanotechnology into a safe, effective tool for use in food science and technology will require addressing also consumer confidence.
The ISEKI Food Association (IFA) organizes this one and half day workshop to further explore the use of nanotechnology in food. This school is organized in lectures describing the most updated research in the field and half-day of practical work in which the participants can learn of some techniques applied to the development and characterization of food grade nanomaterial.
The discussion can be continued afterwards at the Forum for SIG Bionanotechnology.
Wedneday, 4 September 2013
|09:30||Rui Costa, Portugal||Opening and Introduction to ISEKi-Food Association|
Saverio Mannino, Italy
|Nanotechnology in the Food Sector|
Stephan Drusch, Germany
|Micro- and nanostructural aspects in encapsulation and coating for food applications|
|11:45 ||Kristberg Kristbergson, Iceland||Nanodelivery systems for food|
|12:30||Matteo Scampicchio, Italy||Nanotechnology for sensors and biosensors|
|13:15||Light working lunch|
|14:30||Ana Dias, Portugal||Carbohydrate based materials for food applications|
|15:00||Matteo Scampicchio, Italy||Non woven Nanofibrous membranes by electrospinning|
|16:15||André F.S. Ferreira, Portugal||Modeling and simulation at nanoscale and below|
Thursday, 5 September 2013
|09:00||Practical demonstrations of techniques used in food nanotechnology|
Saverio Mannino / Italy
|Open discussion with speakers and participants & end of workshop|
|The registration fees are:|
|Regular||200 €||(on site: +20 €)|
|Early bird (paid until 9 August 2013)||150 €|
|IFA members||150 €||(on site: +20 €)|
|Students (with valid ID)||100 €||(on site: +10 €)|
|Students (Early bird)||80 €||(on site: +10 €)|
For registration (cllick here)
For further help, please contact office [AT] iseki-food [dot] net
Cancellation in written form only, until 16 August 2013 no cancellation fee. Until 2 weeks before the workshop 50% refund, later cancellations no refund.
|leaflet Nanoworkshop Coimbra.pdf||560.32 KB|
|HOW TO REACH COIMBRA.pdf||285.5 KB|