Programme
Une traduction simultanée des conférences sera disponible durant tout le congrès, dans les deux sens (anglais vers français, et l'inverse).
Programme PRÉLIMINAIRE Green Food Tech - Mardi 27 avril 2021 (UTC-4) | ||
| 9h00 | Allocutions d'ouverture | |
| Session plénière | ||
Mega trends driving food innovation and sustainable nutrition | Christoph Hartmann Nestlé Research, Société des produits Nestlé SA, Suisse | |
| Présentations Flash de 2 minutes - SESSION A | Accès au programme des sessions | |
| PAUSE CAFÉ | ||
| 10h15 | Session 1 - Circular economy and multicriteria evaluation in food processing Co-présidents : Christoph Hartmann, Nestlé Research, Société des produits Nestlé SA, SuisseRémy Lambert, INAF, Université Laval, Canada | |
| Environmental design of food processes: approaches & examples in the dairy sector | Geneviève Gésan-Guiziou, UMR 1253 STLO INRAE, France | |
| A circular bioeconomy based on fungal biotechnology | Catherine Bélanger, Biopterre, Canada | |
Separation technologies for the dairy industry: A game-changer for waste management in a circular economy | Marie-Ève Langevin, Ameridia Innovative Solutions Inc, É.-U. | |
| Multicriteria evaluation of new brewer's spent grain valuation pathways in human nutrition | Gaëlle Petit, ONIRIS-GEPEA, Nantes, France | |
| Responsible entrepreneurialship : theoretical foundations and illustrations | Matthias Pepin et Luc Audebrand, Université Laval, Canada | |
| Présentations Flash de 2 minutes - SESSION B | Accès au programme des sessions | |
| PAUSE CAFÉ | ||
| 12h25 | Session 2 - Waste reduction and valorization of by-products Co-présidents : Geneviève Gésan-Guiziou, UMR 1253 STLO INRAE, FranceAlain Doyen INAF, Université Laval, Canada | |
Towards a more efficient valorization of cell wall-rich agricultural by-products using enzymes | Estelle Bonin, INRAE, France | |
| Development of an integrated green process to obtain a high value, stable and bioavailable lycopene product from tomato processing waste | Ozan Ciftci, University of Nebraska, É.-U. | |
| Effects of technological treatments on dietary fiber structure, digestion of plant proteins and bioaccessibility of amino acids: cooking extrusion of brewer’s spent grains | Émilie Korbel, ONIRIS, Nantes, France | |
| Novel source of multi-bioactive peptides obtained after membrane fractionation of spent brewer's yeast protein hydrolysate | Gabriella Vollet Marson, IEM-UNICAMP, France-Brésil | |
| Semi-industrial scale-up of EDUF technology for the electroseparation of bioactive cationic peptides from whey | Thibaud Geoffroy, Université Laval, Canada | |
| Présentations Flash de 2 minutes - SESSION C | Accès au programme des sessions | |
| Clôture de la journée | ||
Programme PRÉLIMINAIRE Green Food Tech - Mercredi 28 avril 2021 (UTC-4) | ||
| 9h00 | Allocutions d'ouverture | |
| Session plénière | ||
Innovations in the food sector in the post-COVID-19 pandemic era | Charis Galanakis, | |
| Présentations Flash de 2 minutes - SESSION D | Accès au programme des sessions | |
| PAUSE CAFÉ | ||
| 10h05 | Session 3 - Processing of alternative and emerging food resources Co-présidents : Charis Galanakis, ISEKI Food Association, AutricheGrant Vanderberg, Université Laval, Canada | |
| Utilization of agroindustrial byproducts as a new source of plant proteins | Efren Delgado, New Mexico SU, É.-U. | |
| Improvements in biomass processing with pulsed electric fields | Sergiy Smetana, German Institute of Food Technologies, Allemagne | |
| High pressure-based and pressure-driven technologies applied to emerging and alternative food resources | Alain Doyen, INAF, Université Laval, Canada | |
| Optimized process of production of sunflower albumins and high quality residual meal | Sara Albe Slabi, LRGP CNRS UMR7274, France | |
| Nutritional properties of extruded seeds of mesquite legume three (Prosopis laevigata) | Luis Diaz-Batalla, Polytechnic University of Francisco I Madero, Mexique | |
| Présentations Flash de 2 minutes - SESSION E | Accès au programme des sessions | |
| PAUSE CAFÉ | ||
| 12h15 | Session 4 -Advances in green food technologies Co-présidents : Florence Lutin, Eurodia, FranceJen-Yi Huang, Perdue University, É.-U. | |
| Industrial applications of pulsed electric field as a green food technology | Oleksii Parniakov,Elea Vertriebs- und Vermarktungsgesellschaft mbH, Allemagne | |
| Selective fractionation of nisin supernatants by ultrafiltration | Loubna Firdaous, Université de Lille, France | |
| Multi-criteria optimization of ultrasound-assisted extraction of antioxidants considering environmental impacts of the process | Krasimir Dimitrov, UMR-T 1158 BioEcoAgro, Institut Charles Viollette, Université de Lille, France | |
| Post-supercritical CO2 extraction recovery of sunflower oil using high-pressure membrane separation | Dihia Chabni, Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, France | |
| Energy-efficient superconcentration-granulation based process to manufacture dairy powders: limiting factors | Maheshchandra Patil, STLO, INRAE, Institut Agro, 35042, France | |
| Présentations Flash de 2 minutes - SESSION F | Accès au programme des sessions | |
| Clôture de la journée | ||
Programme PRÉLIMINAIRE Green Food Tech - Jeudi 29 avril 2021 (UTC-4) | ||
| 9h00 | Atelier | |
« Matrice du modèle d’affaires responsable » pour une économie circulaire **Limite de participants, inscrivez-vous rapidement sur la plateforme Conférium** | Matthias Pepin et Luc Audebrand, Université Laval, Canada | |
PAUSE CAFÉ | ||
| 10h00 | Allocations d'ouverture | |
Session 5 - Issues associated with sustainable value chains Co-présidentes : Marie-Claude Gentes, Agriculture et Agroalimentaire Canada, CanadaSylvie Turgeon, INAF, Université Laval, Canada | ||
| TBD | Samuel Godefroy, INAF, Université Laval, Canada | |
| Formulating nutritionally adequate and environmentally sustainable dietary patterns | Jen-Yi Huang, Perdue University, É.-U. | |
| Food Futures : a reporting tool to enhance the sustainability of livestock production systems in Northern Ireland | Ryan Mcguire, Queen's University Belfast, Royaume-Uni | |
| Modeling and classification of mango puree samples by LC/Q-TOF | Karen Yanell, Agilent, É.-U. | |
| Présentations Flash de 2 minutes - SESSION G | Accès au programme des sessions | |
| PAUSE CAFÉ | ||
| 12h00 | Session 6 - Waste reduction and valorization of by-products Co-présidents : Lucie Beaulieu, INAF, Université Laval, CanadaSergiy Smetana, German Institute of Food Technologies, Allemagne | |
| Valorization of mustard bran by eco-friendly extraction of sinapine | Valentin Reungoat, URD Agro-Biotechnologies Industrielles - AgroParisTec, France | |
| Management of ship-generated food waste and sewage on the Baltic Sea: a comprehensive review | Céline Vaneeckhaute, Université Laval, Canada | |
| High added-value co-product: fishery by-products is an attractive source of biomolecules for food and nutraceutical use | Naïma Nedjar, Unité Mixte Transfrontalière IUMR 1158 Institut Charles Viollette- Laboratoire associé international LIAAN, France | |
| Feasibility of incorporation of electro-activated whey into fermented dairy products | Sabina Aidarbekova, INAF, Université Laval, Canada | |
| Production of a demineralized bovine hemoglobin hydrolysates by performing a three-step process simultaneously using a unique bipolar membrane electrodialysis system | Mira Abou Diab, Université Laval - Université de Lille, Canada-France | |
| Clôture de l'événement et remises de prix | ||