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CONFERENCE PROGRAM

09:00-11:00
Venue

Registration

Foyer
09:30-09:40
Venue

Conference Opening

Small Auditorium

H.-C. Langowski

Technical University of Munich, Freising, Germany

09:40-10:10

Plenary Speaker

Sustainability of Food Packaging


The abundant plastic waste in the environment ranging from macroscopic pieces down to nanoscale particulates poses a serious threat on all types of plastic packaging.…

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Luciano Piergiovanni

Food Packaging Labs of University of Milan Via Celoria, 2 20133 MILANO – Italy

09:40-10:10

Plenary Speaker

Nanocellulose applications in food packaging


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Dong Sun Lee

Kyungnam University, South Korea

10:10-10:40

Plenary Speaker

To be announced soon


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10:40-11:10
Venue

Tea/Coffee Break

Foyer

Claire Sand

Packaging Technology and Research, USA

11:10-11:40

Plenary Speaker

Economics of food waste reduction as a function of packaging solutions: building the business case for packaging solutions to food waste


Food waste reduction is the focus of much packaging innovation. However, efforts to employ packaging are often not financially viable. Many researchers have compared the…

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To be announced soon

Fraunhofer Institute IVV, Germany

11:40-12:10

Plenary Speaker

Polymer Recycling


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12:10-01:10
Venue

Lunch/Poster Session

Foyer
01:10-17:00

Food Packaging & Material Development

Kliener Saal

Chair: H-C. Langowski, Technical Unviversity of Munich, Germany

Co- Chair: Claire Sand, Packaging Technology and Research, USA

Jenneke Heising

Wageningen University, Wageningen, Netherlands

01:10-01:35

Speaker

Reducing food waste by quality controlled logistics using intelligent packaging


Food waste is a global problem resulting in major environmental impact. Around 150-300 kg food per capita is wasted or lost from the supply chain.…

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Nobert Ost

APK AG

13:35-14:00

Speaker

Newcycling® a promising solvent-based recycling approach


Since the new EU recycling regulations ask for significantly higher amounts of recycled plastics new innovations are needed to reach EU recycling objectives. One innovative…

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Sven Saengerlaub

Fraunhofer Institute for Process Engineering & Packaging IVV, Germany

14:00-14:25

Invited Speaker

To be announced soon.....


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Simone Kefir

Technical University of Munich, Freising, Germany

14:25-14:50

Speaker

Preparation of Polymer Particles via Milling Processes and their Characterisation


Small polymeric particles with sizes below 5mm, known as microplastic have been continuously brought into the environment for decades. Now they pollute oceans, rivers, lakes,…

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14:50-15:20
Venue

Tea/Coffee/Poster Break

Foyer

Namrata Pathak

Leibniz-Institut für Agrartechnik und Bioökonomie e.V. (ATB), Potsdam, Germany

15:20-15:45

Speaker

Ethylene removal techniques in packaging and storage of fresh produce


An inherent cause of fresh produce loss is due to untimely or over exposure to ethylene. Often referred to as a ‘plant ripening hormone’, ethylene,…

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Ece Sögüt

Suleyman Demirel University, Isparta, Turkey

15:45-16:10

Speaker

Production of Whey Protein Isolate Films Containing Pomegranate Seed Oil Adhered with Nanocellulose


Research on biodegradable polymers including stabilized natural components such as essential oils are increasing. Nanocellulose (NC) particles are of interest as stabilizers for oil-in-water emulsions.…

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Tiago Vieira

Universidade de Lisboa, Portugal

16:10-16:35

Speaker

Edible coatings based on chitosan and alginate emulsions with olive oil to improve figs (Ficus carica L.) quality and shelf life


Fresh figs are very appreciated and have been associated with health benefits. However, these fruits are highly perishable. In this study, edible coatings were studied…

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End of the Day

Chair: Luciano Piergiovanni, Food Packaging Labs of University of Milan, Italy

Co- Chair: Dong Sun Lee, Kyungnam University, South Korea

Huub Lelieveld

Global Harmonizarion Initative

09:00-09:30

Invited Speaker

Debunking misinformation about food


udge the safety and desirability of technologies on information that comes free from many media, often provided by self-proclaimed experts. Few people take the time…

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Gregor Schneider

RAS AG, Regensburg, Germany

09:30-10:00

Speaker

Antimicrobial nanosilver as an additive for food contact materials - Migration and regulatory challenges


agpure® Nanosilver is produced by RAS AG (Germany) and is an aqueous silver nanoparticle dispersion or polymer masterbatch. Nanosilver is a wide-spectrum antimicrobial substance and…

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Els Debonne

Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Ghent, Belgium

10:00-10:30

Speaker

Impact of par-baking, natural antifungals and packaging on the microbial quality of par-baked wheat bread


Awareness for clean label food products is rapidly increasing among consumers and has necessitated research to develop natural preservation strategies. Microbiological spoilage of bread is…

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10:30-11:00
Venue

Tea & Coffee Break/Poster Session

Foyer

Graziele Grossi Bovi

Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany

11:00-11:25

Speaker

Impact of Temperature Fluctuation on Relative Humidity and In-package Condensation of Strawberries Packed Under Modified Atmosphere and Humidity Packaging


Strawberries are perishable commodities due to its high respiring and transpiring rates. Improved packaging could enable shelf-life extension of strawberries; nevertheless, water vapor evolution inside…

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Alexander Pöllmann

Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany

11:25-11:50

Speaker

Application of mathematical models to determine the influence of humidity regulating packaging systems on the shelf life of food


Fluctuations in the relative humidity in the headspace due to product transpiration or water permeation through the packaging can reduce the shelf life of food…

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Annalisa Apicella

University of Salerno, Fisciano, Italy

11:50-12:15

Speaker

An innovative route for the valorization of olive industry by-products in antioxidant bio-coatings


This research aimed at investigating the potential of olive-pomace extract (OPE) to develop innovative, antioxidant packaging to increase the shelf-life of O2-sensitive products. The active…

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Makgafele Lucia Ntsoane

Leibniz Institute for Agricultural Engineering and Bio-economy (ATB), Potsdam, Germany

12:15-12:40

Speaker

Application of simplex lattice mixture design to optimise O2 and CO2 concentrations for shelf life extension of fruits


Exposure to gas combinations below or above the tolerance limit of fresh produce may result in subsequent undesirable changes in fresh produce quality and shortened…

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12:40-01:40
Venue

Lunch Break/Poster

Foyer
13:40-16:50

Food Safety and Food Quality

13:40-17:00

Chair: Huub Lelieveld, Global Harmonization Initative, Netherlands

Co-Chair: Maik Hilgarth, Technical University of Munich, Germany

Maik Hilgarth

Chair of Technical Microbiology, TU Munich, Freising, Germany

13:40-14:10

Invited Speaker

Psychrophilic and psychrotrophic deep sea bacteria are potent spoilers of packaged meats


Photobacteria were previously known as marine bacteria and are typically found in open-ocean and deep-sea environments as either free-living bacteria or in symbiosis with marine…

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Sandra Kolbeck

Lehrstuhl für Technische Mikrobiologie, Technische Universität München , Freising, Germany

14:10-14:35

Speaker

Characterization of meat spoiling bacteria regarding their respiratory activity and quantitative oxygen consumption in high oxygen atmosphere


High oxygen modified atmosphere packaging is commonly applied to prolong the shelf-life of meat products and prevent meat browning. The oxygen concentration in meat packages…

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Racha Tepsorn

Department of Food science and Technology Faculty of science and Technology Thammasat University, KlongLeung, Thailand

15.00-15:25

Speaker

Impact of pH and Cavitation Phenomena on the Antimicrobial Properties of Ozone against Escherichia coli O157:H7 Contaminated on Cherry Tomatoes


Methods to provide fresh tomatoes with minimum spoilage and required safely from pathogenic micro-organisms have been the drive for this research work. Ozone is a…

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W.A.J.P. Wijesinghe

Uva Wellassa University, Badulla, Sri Lanka

15:25-15:55

Speaker

Development of bael fruit (Aegle marmelos L.) leather and evaluation of its physicochemical, microbiological and sensory properties under vacuum-packed conditions


Fruit leather, a dehydrated snack, has the potential to increase fruit solids consumption especially in the young. When consider about underutilized fruits, bael fruit is…

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15:55-16:25
Venue

Tea & Coffee Break

Nafiseh Zamindar

16:25-16:50

Speaker

Effect of Antimicrobial Activity of Oliveria decumbens Vent. Essential Oils and Ferula assa-foetida Extract on the Marinade of Turkey Breast Meat


Fresh meats are easy targets for microbial spoilage. The demand for natural alternatives to synthetic additives increases. In this study, the effect of Oliveria essential…

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End of Day 2

09:00-12:00
Venue

Visit to the Fraunhofer Institute for Process Engineering & Packaging IVV, Fresing, Germny

https://www.ivv.fraunhofer.de/en.html

End of Conference

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