Cologne: 19.–22.03.2024 #AnugaFoodTec2024

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Smarte Lösungen für eine nachhaltige Lebensmittelproduktion | Event on the Anuga FoodTec 2022
DLG e.V.

Smart solutions for sustainable food production

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28.04.2022 | 3:30 p.m. - 5:00 p.m.
Food Processing, Digitalisation, Environment & Energy
Main Stage Smart Solutions - Higher Flexibility, Hall 6, Booth D 90/ F 109

DLG e.V.
Eschborner Landstr. 122
60489 Frankfurt
+49 69247880

The event

The more efficient use of resources can limit environmental impacts and meet consumer needs. In the food industry, there are processes in the processing of continuous flows with variable quality of the raw materials that so far can only be controlled to a limited extent in terms of automation technology. In this session, you'll learn how the roasting of coffee and the pasteurisation of beverages using flash pasteurisers can be made more controllable and resource-efficient through smart solutions.

Shopping assistants, which provide important information on the origin, cultivation and production of food, also have an impact on sustainable food production. This product information supports consumers in resource-conserving consumption. A sustainability index that takes into account the value chain of a product increases the attractiveness of this application, increases technology acceptance in society and increases the visibility of the importance of sustainable and healthy nutrition.

Available on anugafoodtec @home


15:30-15:40 Opening and Chair


15:40-16:05 Intelligent Flexible Control for continuous Digitalization in Coffee Roasting

Dipl. Ing. Dennis Pierl, University Bremen, Germany and Sebastian Tück, PROBAT-Werke von Gimborn Maschinenfabrik GmbH, Emmerich, Germany

16:05-16:30 Smart Pasteurization – Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy

Arthur Gossen,  Institute for Life Science Technologies NRW (ILT.NRW), Technische Hochschule Ostwestfalen-Lippe, Lemgo, Germany

16:30-16:55 Sustainable Purchasing Assistant for a Healthier and More Sustainable Food Consumption

Silvia Hrouda, Kompetenzzentrum für Ernährung - KErn, Freising, Germany

16:55-17:00 Summary and closing