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CONFERENCE PROGRAM

09:00-11:00
Venue

Registration

Foyer
09:30-09:40
Venue

Conference Opening

Small Auditorium/Kleinersaal

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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Dong Sun Lee

Kyungnam University, South Korea

10:10-10:40

Plenary Speaker

Considerations in Shelf Life Extension of Milk Powder Products by Modified Atmosphere Packaging


Milk powder products consisting of lactose, fat and protein are labile to moisture sorption, caking, oxidation and nonenzymatic browning in the packaged storage. Modified atmosphere…

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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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Jenneke Heising

Wageningen University, Wageningen, Netherlands

11:40-12:10

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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12:10-13:10
Venue

Lunch/Poster Session

Foyer
13:10-16:40

Food Packaging

Small Auditorium/Kleinersaal

Chair: Clarie Sand, packaging Technology and Research, USA

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

Sven Sängerlaub

Munich University of Applied Sciences, Germany

13:10-10:40

Invited Speaker

Plant based Oxygen Scavengers


Currently several oxygen scavengers are on the market that contain oxidisable powders such iron powder and sulfite or oxidisable functional groups grafted on polymer chains.…

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Angela Morgan

Aptar Group, Atlanta, USA

13:40-14:05

Speaker

A patented three-phase polymer platform technology offering controlled release of substances into a package to increase food safety


Aptar has taken an active packaging patented technology that has been used in the pharma industry for 25+ years and is applying it to the…

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Norbert Ost

APK AG, Germany

14:05-14:30

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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Simone Kefer

Technical University of Munich, Germany

14:30-14:55

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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14:55-15:25
Venue

Tea/Coffee/Poster Break

Foyer

Namrata Pathak

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

15:25-15:50

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

15:50-16:15

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

16:15-16:40

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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18:00-21:00

Social Evening/Networking Dinner

Hotel zum Erdinger Weissbräu, Lange Zeile 1-3, 85435 Erding

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

Co- Chair: Huub Lelieveld, Global Harmonization Initative, Netherlands

Huub Lelieveld

Global Harmonizarion Initative

09:00-09:30

Invited Speaker

Debunking misinformation about food and food technologies


Not only the general public, but particularly also politicians and opinion makers judge the safety and desirability of technologies on information that comes free from…

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Alexander Pöllmann

Fraunhofer Institute for Process Engineering & Packaging IVV, Freising, Germany

09:30-10:00

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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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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Annalisa Apicella

University of Salerno, Fisciano, Italy

11:25-11:50

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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Ana Romero

Clemson University, Clemson, USA

11:50-12:15

Speaker

Evaluation of two intelligent packaging prototypes with a pH indicator to determine spoilage of cow milk


Intelligent packaging are being developed to ensure the quality and safety of packaged food and provide clarity for consumers regarding shelf life. The purpose of…

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12:15-13:15
Venue

Lunch Break/Poster Session

Foyer
13:15-16:00

Food Safety and Food Quality

13:15-16:00

Chair: Dong Sun Lee, Kyungnam University, South Korea

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

Huub Lelieveld

Global Harmonization Initiative, Netherlands

13:15-13:45

Plenary Speaker

Global food safety & nutrient security and the need for innovation in packaging


Currently there are still more than 800 million people on the globe who are hungry and devoid of essential nutrients. The food they do get…

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Maik Hilgarth

Chair of Technical Microbiology, TU Munich, Freising, Germany

13:45-14:15

Invited Speaker

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


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

Chair of Technical Microbiology, TU Munich, Freising, Germany

14:15-14:40

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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14:40-15:10
Venue

Tea & Coffee Break

Racha Tepsorn

Thammasat University, KlongLeung, Thailand

15:10-15:35

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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Makgafele Lucia Ntsoane

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

15:35-16:00

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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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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