| Date |
3-September-2013 |
| Event Title |
Demonstration training on food modelling tools for evaluation of the impact of microstructure on nutritional and sensory properties |
| Location |
Brussels, Belgium |
| |
| Presentation Title |
Design and development of REAlistic food Models with well-characterised micro and macro-structure and composition |
| Author(s) |
Monique Axelos |
| Presentation Type |
Lecture |
| |
| Presentation Title |
DREAM models - Design and development of REAlisticfood Models with well characterisedmicro-and macro-structure and composition |
| Author(s) |
András Sebők |
| Presentation Type |
Lecture |
| |
| Presentation Title |
High fiber model test baking |
| Author(s) |
Hubert Chiro |
| Presentation Type |
Lecture |
| |
| Presentation Title |
PhytoVeg: Model for predicting the phytochemical content of vegetables |
| Author(s) |
Matthijs Dekker, Ruud Verkerk, Irmela Sarva |
| Presentation Type |
Lecture |
| |
| Presentation Title |
Sym'Previus - the use of mathematical models to predict microbial behaviour in food |
| Author(s) |
Florence Postollecn, Desriac N, Huchet V, Sohier S |
| Presentation Type |
Lecture |
| |
| Presentation Title |
Tomato/Lycopene Model:Influence of processing on nutritional value of tomato products –Lycopene bioaccessibility |
| Author(s) |
David Page |
| Presentation Type |
Lecture |
| |
| Presentation Title |
Soft cheese modelGeneric Cheese Mode |
| Author(s) |
Jean-René Kerjean |
| Presentation Type |
Lecture |
| |
| Presentation Title |
Biscuit generalised model food |
| Author(s) |
/ |
| Presentation Type |
Lecture |
| |
|
A half day the DREAM project demonstration training on food modelling tools for evaluation of the impact of microstructure on nutritional and sensory properties was carried out on 3rd September in Brussels, Belgium.
The training brought together food sector representatives and mediators from food industry from France, Italy, Spain and Slovakia.
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