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3rd SCHOOL OF NANOTECHNOLOGY IN THE FOOD CHAIN

3rd SCHOOL OF NANOTECHNOLOGY:
Applications in the food chain

30-31 May 2013

Koukounaries, Skiathos Island
Latitude: 39.1526111
Longitude: 23.4054314

Sponsors:

lasalle-beauvais

 

 

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 as pre-conference workshop to the FABE 2013 International Conference on Food and Biosystems Engineering 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.

 

PROGRAMME

Thursday, 30 May 2013

08:30Registration 
09:00Gerhard SchleiningOpening
09:20

Saverio Mannino, University of Milan

Nanotechnology in the Food Sector
10:00

Ralf Greiner, Max Rubner Institute

Detection and Characterization of
Engineered Nanomaterials in Complex Matrices:
Where are we today? “
10:45Coffee break 
11:15Matteo Scampicchio, Free University of BolzanoNanotechnology for sensors
12:30 Light Working Lunch 
13:30Saverio Mannino, University of MilanNanodelivery systems for food
 14:14Victor Acha, La SalleDiagnostics, healing and the development of artificial organs based on nanostructures
 14:45Costas Biliaderis, Aristotele Univ.Chitin nanocrystals as potential structure modifiers of food dispersions
 
15:30  
Ralf Greiner, Max Rubner InstituteLegislation and Safety aspects
16:30Saverio Mannino, University of MilanFinal Discussion
17:30 End of workshop 

Friday, 31 May 2012

09:00Saverio Mannino, University of MilanDemonstrations & Discussions
11:00Coffee Break 
12:30

End of workshop

 

REGISTRATION

The registration fees are:
Regular350 €(on site: +20 €)
Early bird (paid until Feb 28, 2013)300 € 
IFA members & FaBE participants200 €(on site: +20 €)
Students (with valid ID)  50 €(on site: +10 €)

For registration cllick here
(or dowlnload the registration form and send it to office [AT] iseki-food [dot] net)

For further help, please contact office [AT] iseki-food [dot] net

Cancellation up to 1 month before the event, 50 % refund, cancellation 1 month before the event - no refund.

Also 1-day-ticket for Thursday only available:
for FABE participants and IFA members: EUR 150.-, for regular participants EUR 200.- Pease make an appropriate note in the remark box.

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File Final Programme Skiathos.pdf459.33 KB