The 12th International Congress on Engineering and Food (ICEF12)

Special Session 1

Special Session 1: Food Quality Evaluation Throughout the Food Chain: A State-of-the-Art Approach Integrating Fingerprinting and Kinetic Principles.

Wednesday 17 June 2015, 10:00-12:00

Organizer: Prof. Tara Grauwet, Laboratory of Food Technology, Member of the Leuven Food Science and Nutrition Research Center (LFoRCe), Heverlee, Belgium

Purpose: The ideas to be discussed in this session are linked to the research expertise developed on principles of fingerprinting as well as kinetics for monitoring food quality changes. This session will start from the explanation of нарзанные ванны the methodological general principles towards the exemplification of the potential of these methods by case-studies throughout the food chain. Historically, the study of food quality evaluation evolved from qualitative quality comparison to a study of food quality in a quantitative, mechanistic as well as predictive way. In addition, the methodological approach moved from single response studies towards multivariate data as well as multi-response studies relying on the implementation of an analytical platform. No matter how you look at it, fingerprinting and kinetics demand up-to-date data analysis techniques to handle the data (e.g. multivariate data analysis/chemometrics, regression techniques). The session will also deal with describing relevant aspects on advanced data analysis.

Keynote speaker: ‘From fingerprinting to kinetics in evaluating food quality changes’,
Prof. Tara Grauwet, KU Leuven, Belgium.

- Speaker 1: ‘Designing plant foods for health: Modelling beyond farm to fork’
Prof. Matthijs Dekker, Wageningen University.

- Speaker 2: Comparing the quality impact of thermal and high pressure high temperature sterilization immediately after processing: from fingerprinting to kinetics’
Dr. Biniam Tamiru Kebede, KU Leuven, Belgium.

- Speaker 3: ‘Furan formation throughout the food chain: prospects for furan mitigation’
Drs. ir. Stijn Palmers, KU Leuven, Belgium.

- Speaker 4: (To be determined from voluntary submissions)

- Speaker 5: (To be determined from voluntary submissions)

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Supported by

Universite Laval
Universite Laval



Agriculture and Agrifood Canada


Supporting publication

Journal of food engineering