Cologne: 23.–26.03.2021 #AnugaFoodTec2021

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Enzymes in Food Processing | Event on the Anuga FoodTec 2018
DLG e.V. / German Agricultural Society

Enzymes in Food Processing

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Appointments
23.03.2018 | 10:00 a.m. - 12:00 p.m.
Food Ingredients, Ressourceneffizienz
english
DLG e.V. / German Agricultural Society
Eschborner Landstraße 122
60489 Frankfurt
0049 69 24788 388

The event

Whether in dairy products, bakery products or fruit juices - enzymes have become virtually indispensable. Food technologists value them as precise, biochemical tools. Despite this, the conversion of existing products to declaration-free labelling with the same quality represents a major challenge for producers and often calls for a holistic revision of the whole production process. Moreover the aspect of sustainability of enzymes plays a key role. Enzymes can help to improve the ecobalance of the food industry. When integrated into the production process for targeted purposes, enzymes used as biocatalysts can for instance lead to fuller use of raw materials, lower energy and water consumption, improved stability and a better ratio of effect to resources and consumption. This session provides information about declaration and labelling, different possible applications, trends and innovations in the use of enzymes in food production.

10:00-10:10 Opening and Chair

Dr. Christian von Wallbrunn, Hochschule Geisenheim University, Germany

10:10-10:35 Regulation (EC) No. 1332/2008: Safety assessment and approval of food enzymes
Prof. Dr. Klaus-Dieter Jany, Wadi International University and Member of the EFSA Working Group "Enzymes"

10:35-11:00 New enzymatic production processes for food ingredients
Dr. Marc Struhalla, c-LEcta GmbH, Leipzig, Germany

11:00-11:25
The contribution of enzymes to the improvement of sustainability
Dr. Lutz Popper, SternEnzym GmbH & Co. KG, Ahrensburg, Germany

11:25-11:50 Process control strategies for enzymes in food processing
Prof. Dr. Cornelia Rauh, Technische Universität Berlin, Germany

11:50-12:00 Summary and closing
Dr. Christian von Wallbrunn, Hochschule Geisenheim University, Germany