Cologne: 23.–26.03.2021 #AnugaFoodTec2021

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Technologies of Fresh Cut Products | Event on the Anuga FoodTec 2018
International Union of Food Science and Technology (IUFoST) c/o GDL e.V. Association of German food technologists

Technologies of Fresh Cut Products

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Appointments
22.03.2018 | 2:00 p.m. - 4:00 p.m.
Food Safety & Analysis
english
International Union of Food Science and Technology (IUFoST) c/o GDL e.V. Association of German food technologists
Holderäckerstraße 10
70499 Stuttgart-Weilimdorf
Deutschland
+49 711 8605 39 97

The event

Healthy, as natural as possible and sensory high-quality foods, which at the same time have the highest degree of safety, which have a shelf life as long as possible and which also are quickly ready to prepare or even ready to eat, are exactly what modern consumers are demanding. One segment of such convenience foods are the fresh-cut salads. Given the knowledge about the perishability of these products, the question arises of how these foods survive production, transportation and sales so that they reach the consumers as fresh and enjoyable foods. In this case it is particularly important to keep an eye on the entire value chain from cultivation to the finished product. The forum will present and discuss special aspects of the production of fresh-cut products that help to stabilize the safety and the shelf life of these products.

Opening and Chairman
Prof. Dr. Herbert J. Buckenhüskes
Association of German Food Technologists (GDL)


Fresh-cut products: estimation of quality and safety
Prof. Dr.-Ing. Dr. agr. Iryna Smetanska University of Applied Science Weihenstephan-Triesdorf, Germany

Fresh fruit and vegetable decontamination by an innovative moderate heat treatment
Eric Lefebvre1 and Dr. Karin Hassenberg2
1KRONEN GmbH, Kehl, 2Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany

Pulsed light disinfection of fresh produce
Dr.-Ing. Peter Muranyi Fraunhofer-Institute for Process Engineering and Packaging IVV, Freising, Germany

Impact of plasma processed water on microbial diversity of endive lettuce
Dr. Antje Fröhling, Dr. Jörg Ehlbeck and Dr. Oliver Schlüter Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany

CAP-perforation by Laser
Andrea Kraft and Jamie Costello Coherent
ROFIN, Gilching, Germany