| Opening lecture |
| Lecture Title |
Introduction: Searching for opportunity: Models as a tool or solution |
| Author(s) |
Monique Axelos (insted of Peter Raspor) |
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| Lecture Title |
Modeling contribution to food science and industrial innovation |
| Author(s) |
Monique Axelos |
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| Session 1- Food process-structure relationships |
| Lecture Title |
Food process-structure relationships of cereal based product |
| Author(s) |
Maud Laungton |
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| Lecture Title |
Effects of fibre and baking conditions on a digestive biscuit model product |
| Author(s) |
Martin Whitworth, Lucio Cicerelli |
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| Lecture Title |
Impact of particle size on bioprocess-induced changes on technological and nutritional properties of wheat bran |
| Author(s) |
Rossana Coda, Carlo G. Rizzello, Kaisa Poutanen, Kati Katina |
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| Lecture Title |
Effect of moisture and temperature distribution on dried food Microstucture and Porosity |
| Author(s) |
Mohammad Uzzal Hossain Joardder, Azharul Karim,niversity, Chandan Kumar |
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| Lecture Title |
Microstructure set up of neutral dairy desserts |
| Author(s) |
Anne Matignon, Gabrielle Moulin, Philippe Barey, Stéphane Mauduit, Marc Desprairies, Jean Marc Sieffermann, Camille Michon |
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| Lecture Title |
Impact of an addition of phospholipids as emulsifiers on structural and rheological and sensory properties of a cream cheese model |
| Author(s) |
Aliénor Coutouly, Alain Riaublanc, Isabelle Gaucher, Monique Axelos |
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| Lecture Title |
Rheo-optical studies of complex fluids under thermo-mechanical treatments using confocal microscopy |
| Author(s) |
Boitte Jean-Baptiste, Benyahia Lazhar, Hayert Murielle and Michon Camille |
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| Session 2 - Food structure – function relationships |
| Lecture Title |
Structure-function studies of plant food polysaccharides in relation to the bioaccessibility and digestion of macronutrients |
| Author(s) |
Peter Ellis |
| |
| Lecture Title |
Fiber-enriched gluten-free cake formulations containing hazelnut skin |
| Author(s) |
Gamze Yazar, Seher Kumcuoglu, Sebnem Tavman |
| |
| Lecture Title |
Are the interfacial layer, unadsorbed protein emulsifiers and PUFA carrying molecules key factors for the development of oxidation in oil-in-water emulsions? |
| Author(s) |
Claude Genot, Claire Berton, Tin-Hinan Kabri, Marie-Hélène Ropers, Anne Meynier |
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| Lecture Title |
Food safety and risk management: Learning from other disciplines and from crises |
| Author(s) |
Wolfgang Kneifel |
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| Lecture Title |
Plant cell walls as barriers to lipid bioaccessibility in a model lipid-rich plant food |
| Author(s) |
Myriam Grundy, Terri Grassby, Peter Wilde, Giusy Mandalari, Mary Parker, Keith W. Waldron, Peter J. Butterworth, Sarah E.E. Berry, Peter R. Ellis |
| |
| Lecture Title |
Relationships between the structural and biochemical traits with the nutritional value of meat upon cooking |
| Author(s) |
Rey F, Astruc T, Aubry L, Gobert M, Daudin, JD, Vénien A, Realini C, Santé-Lhoutellier V |
| |
| Lecture Title |
Image analysis of cheese microstructure and diffusion properties of solutes: An important link to understand cheese ripening mechanisms |
| Author(s) |
Juliana Valle Costa Silva, Chantal Cauty, David Legland, Sylvie Lortal and Juliane Floury |
| |
| Lecture Title |
The effect of fibre particle size reduction on the microstructural, mechanical and functional properties of cellular solid food foams |
| Author(s) |
Nesli Sozer, Lucio Cicerelli, Kaisa Poutanen |
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| Session 3- Food modeling |
| Lecture Title |
Towards a novel generation of predictive models for food safety and quality: bridging the gaps in a multi-scale systems approach |
| Author(s) |
Jan Van Impe |
| |
| Lecture Title |
Coupling deterministic and random sequential approaches for structure and texture prediction of a dairy oil-in-water emulsion |
| Author(s) |
Etienne Descamps, Nathalie Perrot, Sebastien Gaucel, Cristian Trelea, Alain Riaublanc, Alan Mackie, Evelyne Lutton |
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| Lecture Title |
Food model exploration through evolutionary optimization coupled with visualization: application to the prediction of a milk gel structure |
| Author(s) |
Lutton E, Tonda A, Gaucel C, Foucquier J, Riaublanc A, Perrot N |
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| Lecture Title |
Modelling oxidation and denaturation of meat proteins during cooking |
| Author(s) |
Promeyrat A, Gatellier P, Broyart B, Kondjoyan A, Daudin JD |
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| Lecture Title |
Modelling the fate of glucosinolates during thermal treatment in different Brassicaceae |
| Author(s) |
Sarvan I, Verkerk R, Dekker M |
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| Lecture Title |
Rheological model of digestive–type Biscuits |
| Author(s) |
Baldino N, de Cindio B, Gabriele D, Lupi FR, Seta L, Cicerelli L |
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| Lecture Title |
Industry guide for Food Modelling |
| Author(s) |
András Sebok, Csaba Baár, Ágnes Gyúró |
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| Closing lecture |
| Lecture Title |
Added value food processing |
| Author(s) |
Lilia Ahrné |
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| For more information visit: https://dream.aaeuropae.org/conference/Home |
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