proceedings of 4th i.c. fabe 2019 · 2019-12-10 · 4th international conference of food and...

International Conference of Food and Biosystems

Engineering

30 May-02 June 2019 Crete island

Proceedings of 4th I.C. FABE 2019

4th International Conference of Food and Biosystems Engineering (FaBE 2019), 30/05-02/06 2019, Crete island, Greece

4th INTERNATIONAL CONFERENCE ON FOOD

and

BIOSYSTEMS ENGINEERING

Proceedings

30 May - 2 June 2019, Crete island, Greece

Supported by University of Thessaly


Book of Abstracts of 4th FaBE 2019 - International Conference on

Food and Biosystems Engineering Organizers of the International Conference FaBE 2019 are the professors and researchers of the Laboratory of Food & Biosystems Engineering (FABE Lab) of the Department of Agricultural Engineering Technologists, of the University of Thessaly (formerly known as Technological Educational Institute of Thessaly), in Larissa, Greece. The organising committee members are:

President: Professor Konstantinos Petrotos Vice Presidents: Professor Ferruh Erdogdu (Food Engineering)

Member : Professor Chryssoula Papaioannou Member : Dr Stefanos Leontopoulos Member/Secretary: Mrs Sotiria Tsilfoglou

All papers of the present volume were peer reviewed by two independent reviewers. Acceptance was granted when both reviewers' recommendations were positive.

Editors : Professor K. Petrotos and Dr. S. Leontopoulos ISBN: 978-618-84533-0-2 Copyright © 2019. All the copyright of the present book belongs to the editor. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the Editors of the Proceedings.

Conference web site: http://www.fabe.gr/


Food and Biosystems Engineering Laboratory,

Department of Agricultural Engineering Technologists,

University of Thessaly

Perifereiaki Odos Larissa-Trikala,

Larissa, TK 41110, Greece

.

Sponsors and Supporters


Invited Speakers

Invited speakers

Title of Presentation

Prof. J Dolores Pérez-Marín

University of Córdoba-UCO, Spain

Prof. Dr. Dolores Peréz-Marín, PhD in Agriculture Engineering (University of Córdoba-UCO, Spain). Since 1999, she serves as instructor and teacher in the Faculty of Agriculture and Forestry Engineering (ETSIAM, UCO). Currently, she holds the position of Full-Professor in Fundamentals and

Technology of Livestock Production and in Non-destructive Spectral Sensors for Quality, Safety and Traceability of Agro-Food Products. She is Director of the Master Engineering and Management in the food chain and vice-dean in International Relations. She is a recognized expert in the use

non-destructive spectral sensors applied to food quality and livestock precision issues. One of her main expertise in linked to the processing of spectral big data with multivariate analysis tools and nonlinear methods. This research has resulted in well over 200 publications, with 89of these

being peer reviewed papers in top quality journals and several contributions as invited speakers in national and international conferences and

workshops. She has experience in the participation, management and scientific co-ordination of several national and European R + D NIRS projects, and in technology transfer contracts with companies. She is member of the Council Management Committee (2013-2019) and the

President of the Educational Group of ICNIRS, highlighting her participation in the educational project “International Virtual Platform for

Learning and Teaching of Near Infrared Spectroscopy (IVPTL-NIRS)”.She was awarded in 2014 with the International Tomas Hirschfeld Award for

her contribution in the field of NIR spectroscopy.

Nirs Technology for Improving Quality

Control, Traceability and Labelling in Food

Products

Dr. Laura Siracusa

Institute of Biomolecular Chemistry (ICB) of the Italian National Research Council (CNR)

Laura Siracusa received her Ph.D. in Organic Chemistry in 1999. As postdoctoral fellow, she joined the group of Professor Anthony P. Davis in

2000 in Dublin (Ireland) then in Bristol (UK), working in the field of supramolecular chemistry. Once returned in Italy, she joined the “Natural

Use of molecular markers in taxonomy,

geographical discrimination, pre

and post harvest treatments, processing

and traceability of vegetable food

matrices


Product and Food Chemistry” team at the Catania section of the CNR’s Institute of Biomolecular Chemistry, where she is part of the permanent staff since January 2008. Her research interests are focused on metabolic

profiling: analysis of complex matrices from natural sources, food biochemistry; study of edible plants profiles in pre-and post-harvest

treatments, storage, and processing. Valorization of residual natural sources; structural modification of bioactive compounds. Currently collaborating

with research units in agronomy, pharmacology, toxicology, material science, supramolecular chemistry, computational analysis, state-of-the-art

statistical analysis.

Dr. Adolfo Iulianelli

Institute on Membrane Technology of the Italian National Research Council (CNR-ITM).

Adolfo Iulianelli, Degree in Chemical Engineering in 2002 at University of Calabria (Italy), obtained his PhD Degree in Chemical and Materials

Engineering in 2006 at University of Calabria (Italy). Nowadays, he is working at the Institute on Membrane Technology of the Italian National

Research Council (CNR-ITM). He is author or co-author of more than 130 scientific contributions as international peer reviewed articles in ISI journals

(h-index = 28, Scopus database), patent, proceedings of National and International Conferences as well as of more than 30 book chapters (peer reviewed). Furthermore, he is Reviewer of more than 30 international ISI

journals, Invited and Keynote Speaker in several international conferences, training school, etc. Furthermore, A.I. was member of the Organizing Committee of several International Conferences. He is also Editor and

Associate editor of various scientific and international books about hydrogen, membrane technology and renewable sources. His research interests are membrane reactors, fuel cells, gas separation, hydrogen

production from reforming reactions of renewable sources exploitation.

Hydrogen economy and renewable

sources exploitation: the role of membrane engineering and the competition between

energy and food

Duarte Rego

Energy Pulse Systems, Lisbon, Portugal

Duarte Rego, MSc degree in Biological Engineering in 2008 from Technical University of Lisbon, Portugal. Duarte Rego has been involved in research on applied technology ni an industrial context since graduation. He

was involved in supercritical fluids processing regarding nanoparticles

Pulsed Power Technologies for food

and medical applications


formation, microencapsulation of active compounds and extraction working in Separex (France) and after with research institute iBET (Portugal). In 2011 he joined A4F – Algae 4 Future (Lisbon) where he was involved in

microalgae cultivation, developing activities in engineering focus on downstream processing technologies, microalgae biomass enrichment and

advanced analytical methods. His research focus primarily on the application of Pulsed Electric Fields for optimization of food processes

from mass transference (extraction, drying) to microbial inactivation and shelf-live extension of fresh products. Other research interests are the

application of Pulsed Electric Fields on a circular economy context for the valorization of biproducts and waste from food industry.

Prof. Ferruh Erdogdu

Department of Food Engineering, Ankara University, Ankara 06810, Turkey

Smiling face of mathematical

modeling - Romancing with Computational

Fluid Dynamics


PREFACE “FaBE 2019 International Conference on Food and Biosystems Engineering” is an international conference organized by the professors and researchers of the Food and Biosystems Engineering Laboratory (FABE Lab), of the Department of Agricultural Engineering Technologists, of the University of Thessaly, which is located in Larissa, Greece. The 4th International Conference FaBE 2019 had a broad and scientifically interesting program on: ‘Environmental Sustainability and innovation of Food and Biosystems Engineering in an Ever Changing World”. The gathering offered a platform where knowledge, innovative ideas, experiences and research achievements of people involved in the field of Food and Biosystems Engineering found a step of expression and dissemination. The 4th International Conference FaBE 2019, took place in place in Agia Pelagia, Heraklion Crete Island, Greece from 30 May until 2 June 2019 at Hotel “CHC Athina Palace Resort & Spa”, in the cosmopolitan Greek Island of Crete. Crete is the largest and one of the most beautiful islands of Aegean Sea which has become a highly popular tourist destination in the world today. Its cosmopolitan lifestyle, picturesque medieval towns, small villages, wonderful beaches and active nightlife, draw tourists in large numbers from all over the world. Agia Pelagia is one of the best places of Crete Island close to Heraklion city with beautiful sandy beaches like ligaria, psaromoura, mononaftis and kladisios made beach. The Hotel CHC Athina Palace Resort & Spa, is a luxurious five star hotel with excellent facilities and amongs the best that Crete has to offer. This property was built in a modern architectural style, pastel colored, built terrace, hillside and over looking these an ideal place for both relax and scientific inspiration. Almost 150 papers from 40 countries have been selected for presentation, covering a wide range of topics, and reflecting the interdisciplinary nature of Food and Biosystems Engineering challenges. They have been classified in the following topics/sessions: Food Engineering

x Food Materials and Rheology. x Advances in Food Process Engineering. x Engineering of Novel Food Process. x Food Product Engineering and Functional Foods. x Food and Agricultural Waste & Byproducts. x Advances in Food Packaging and Preservation. x Modeling and Control of Food Process. x C.F.D. applications in Food Engineering. x Novel Aspects of Food Safety and Quality x Nano and microencapsulation in Food and Agriculture. x Engineering and Mechanical Properties of Food. x Sustainability aspects in food and agricultural engineering.


Food Biosystems Engineering x Extraction Technology for natural antioxidants and Phytochemical. x Industrial Fermentations and Biotechnology. x Advanced Greenhouse Technologies. x Precision Agriculture and Variable Rate Irrigation. x Water and Wastewater Management and Irrigation Engineering. x Novel Bioremediation Technologies x Automation–Robotics and Geo-information novelty in Bio-systems. x Multi Criteria Decision Analysis, Remote Sensing, GIS and Fuzzy Logic

Modeling. x Biosensors Engineering and Applications. x Wastewater and Sludge Reuse from Food, Agricultural and other Industries. x Pollution of natural resources Ecotoxicology, Transport and fate of pollutants

and Environmental health. x Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels,

etc), Photovoltaic (solar cell) and Aeolian (Wind) Energy engineering.

The conference hosted also: 9 A special one day course in: “HPP Processing Workshop” organized by the

specialized company HIPERBARIC (https://www.hiperbaric.com/en) which is one of the pioneers of this technology worldwide with numerous reference in industrial scale. Hiperbaric is one of the World leading manufacturers of High Pressure Processing (HPP) equipment for the food industry. Since 1990, Hiperbaric has been involved in the design, technological development, production and commercialisation of high pressure processing equipment. There are operative Hiperbaric High Pressure Processing equipments in food industries of Europe, North, south, and Central America, Asia, Africa and Oceania; processing meat products, fish and seafood, fruit and vegetables, juices and beverages, dairy and all types of ready to eat meals.

9 A special one day course in: “Pulsed electric field” organized by ENERGY PULSE SYSTEMS which is one of the World leading manufacturers of PEF Processing equipment for the food industry. EPS researches, develops, produces and sells pulsed power modulators based on state-of-the-art, high efficient semi-conductors, assembled in very flexible and modular Marx topologies which are designed to add value to several industrial sectors such as Food, Feed, Microbiology, CleanTech and Health.

Finally, the President of the organizing committee would like to thank the authors of the papers, for contributing and sharing their own expertise, the members of the organizing, the financial and the scientific committee, for their eager help, the reviewers, for ensuring high scientific standards for the presentations, the sponsors of the conference for their financial support and certainly all conference participants, for their active involvement in the exchange of knowledge, which is the essence of a conference.

The President of the Organizing Committee

Professor Konstantinos Petrotos


4th FaBE

CONFERENCE PROCEEDINGS

International Conference on Food and Biosystems Engineering, 30/05 - 02/06/2019, Crete island,FaBE2019 008

Evaluation of Some Physical and Chemical

Properties of Hazelnuts

Raquel P.F. Guine1,2⇤, Claudia Rodrigues2, Paula M.R. Correia1,2,Elsa Ramalhosa3

1 CI & DETS, Polytechnic Institute of Viseu, Campus Politecnico, Repeses, Viseu, Portugal2Dep. Food Industry, Agrarian School of Viseu, Quinta da Alagoa, Ranhados, Viseu, Portugal

3CIMO, School of Agr., Polytechnic Institute of Braganca, Campus de St Apolonia, Portugal

Abstract

In this work were evaluated some physical and chemical properties of hazelnutsfrom two varieties (Buttler and Longa), namely colour, texture and density atthe physical level and moisture, total fat, fat oxidation, ash, protein and crudefibre as concerns the chemical composition, following established procedures.The results obtained showed that the colour of the hazelnuts varied according tothe point of measurement and also depending on the variety, being the Longaclearer in all points except for the core, in which the colour was equal to Butler.Regarding texture, the Butler was harder in the shell but softer in the core ascompared to Longa, which in turn showed higher friability. Regarding density,no visible differences were found between varieties, but the bulk density wasnaturally lower than the true density in all cases, i.e., for measurements madewith and without the shell, respectively. The moisture content was higher forButlervariety, 7.13%, and this also had the highest water activity. The fatcontent was high, as expected, around 60% in both cases, and the time for fatoxidation was lower for the Butler variety, thus indicating a lower stability tooxidative degradation. The ash content was higher for Longavariety, which wasalso richer in terms of protein, 15.60%. The fibre content, however, was higherfor Butlervariety, 11.11%.

Keywords: Nut, chemical composition, colour, texture, density

I. Introduction

Hazelnut (Corylusavellana L.) is oneof the most popular nuts consumedworldwide as a nut or incorporated

in many types of foods and deserts. Due to

its pleasant nutty taste and flavour, hazelnutis a very popular ingredient in chocolate andconfectionary industry (Durmaz and Gokmen,2019).

Hazelnuts can be consumed in natura or⇤Corresponding author e-mail:[email protected]

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preferably roasted (with or without the skinalso called seed coat). The skin constitutes aco-product of the roasting process but is a richsource of fat-soluble bioactives and phenolics.In fact, it represents about 2.5% of the totalhazelnut mass and is discarded in the roastingoperation (Lainas et al., 2016).

Among the hazelnut components, the oilis the most abundant, over 50%, followed byprotein and carbohydrates(Brufau et al., 2006).Furthermore, it also contains important vita-mins, minerals, organic acids, phenolic com-pounds, phytochemicals and fat-soluble bioac-tive compounds. Owing to this compositionprofile, hazelnut has proven as very importantfor a healthy diet(Alasalvar and Bolling, 2015;Alasalvar et al., 2003; Chang et al., 2016).

The Food and Drug Administration (FDA)as well as the European Food Safety Author-ity (EFSA) recommend a daily consumptionof nuts (42.5 g and 30 g, respectively), includ-ing hazelnut, as a means to diminish the riskof coronary heart disease (EFSA, 2011; FDA,2003).

Because of the considerably high oil content,hazelnuts can also be used for the productionof edible oil. The hazelnut oil is characterizedby a high oleic acid content (over 80%), whichprovides high oxidative stability besides its nu-tritional value (Alasalvaret al., 2003; Koksaletal., 2006).

The analysis of the physical and chemicalproperties of hazelnut are important becausethey allow the determination of several impor-tant parameters of interest for the control andcharacterization of the products’ quality. The

evaluation of these characteristics make it pos-sible, for example, to determine the use to begiven to the fruit, such as eat raw or trans-formation to include in chocolates for exam-ple, as well as verify the level of oxidation offatty acids and evaluate the nutritional poten-tial of the hazelnut. Hence, the objective of thiswork was to compare the physical and chemi-cal properties in two of the most representativevarieties of hazelnuts cultivated in Portugal.

II. Material and Methods

Samples

The samples used were obtained from produc-ers with farms situated in the Centre-Northregion of Portugal, harvested in the year 2017.The hazelnut cultivars selected for the studywere Butler and ’Longa de Espanha’ (desig-nated as Longa).

Colour evaluation

A hand held tristimulus colorimeter, modelCR400, from Konica Minolta (Tokyo, Japan)was used for colour evaluation. The colourcoordinates L⇤, a⇤ and b⇤ were measured inthe outer shell (brown part and clearer head)and in the inner fruit (seed coat and inner core)(Figure 1). The L⇤ coordinate quantifies thebrightness variation, varying between black(0) and white (100). The coordinate a⇤ and b⇤are chromaticity coordinates. The coordinatea⇤ corresponds to red for positive values andgreen for negative values. In turn, the coordi-nate b⇤ sets the yellow to positive values andblue to negative values.

35


Texture analysis

The texture analysis for all samples was madeby a texturometer(model TA-XT Plus frommanufacturer Stable Micro Systems, Godalm-ing, Surrey UK). The texturometer used hasa connection interface for online data acqui-sition and remote control through the StableMicro Systems Exponent Texture version 2.0program.

For the assessment of the textural prop-erties 30 fruits from each variety were anal-ysed by two independent tests: shell crushingthrough compression and core cutting.

Shell crushing test

The test consisted in a compression between

parallel plates, using a flat 75 mm diameterprobe (P/75) and a 500 N force load cell. Thepre-test speed was 1 mm/s and the test andpost-test speeds were 0.5 mm/s. The compres-sion distance was 3 mm and trigger force was0.2 N. The textural profiles obtained were forceversus time curves as exemplified in Figure 2and allowed calculating the hardness as theforce at the highest peak.Hardness is the me-chanical strength necessary to crush (Guineand Marques, 2013; Santos et al., 2013). It isimportant as it ensures the physical integrityof the product, allowing it to support the me-chanical stress in the process of packing andtransportation (Guine et al., 2015).

Core cutting test

The test performed also consisted in measuringthe force in compression, but in this case theprobe used was a Blade Set HDP/BS (Warner-Bratzler). The load cell used was 500 N andthe trigger force was 0.15 N. The compression

speed was 1 mm/s and the distance was 25mm. The obtained force versus distance curvesallowed calculating the hardness (the force atfirst peak) and friability (the distance of firstpeak)(Figure 3).

36


The friability respects to the ease withwhich the fracture occurs in the products(Almeida, 2013; Gharibzahedi et al., 2012), cor-responding to a lower friability value, a greaterfacility of fruit breakage.

Analysis of density

Both the true density and apparent (or bulk)density were measured. For assessing the bulkdensity, two samples of 100 g of fruit wereweighed (one with the shell and one withoutthe shell), and then placed in a beaker with500 mL capacity when determining the bulkdensity of the whole hazelnut (with shell) and250 mL in the case of the unshelled fruits, toread the volume. The bulk density was calcu-lated as the ration between the mass and thevolume measured.

For the true density, a sample of one hun-dred grams of fruit was weighed. Then, 250mL of water were placed in a 500 mL beakerand to this were added the hazelnuts, and thefinal volume was registered. The true den-sity was calculated as the mass divided bythe differences observed in the volume. Thisprocedure was repeated for the fruits withand without the shell. All measurements wereperformed in triplicate.

Chemical composition

To assess the chemical composition only thecore was used, and the analyses were madefollowing standard procedures. For moisturecontent the weight loss at 103 ± 1 �C untilconstant weight method was followed. Fat

was determined by extraction with petroleumether in a Soxlet apparatus. Fibre was deter-mined through Dosifiber with acid and basicdigestion. Ash was determined through cal-cination at 550 �C. Protein was determinedwith mineralization followed by Kjedahl dis-tillation (AOAC, 2019). The factor consideredfor conversion of nitrogen into protein was5.30 according to Zenebon et al., (2008).Theoxidation stability of the hazelnut fat was eval-uated by theRancimat method for oils and fats,which is an accelerated ageing test(Metrohom,2018). Water activity was measured using aHygroscope Rotronic at constant temperature.

III. Results and Discussion

Physical properties

Figure 4 shows the bulk and true density ofthe hazelnut varieties evaluated with and with-out the outer shell. By comparing the resultsobtained for the whole hazelnuts and thosewithout the shell, it is concluded that betweenthe shell and the core an important amountof void exists for both varieties, thus justify-ing the greater values of the density of the un-shelled fruits. Furthermore, the results indicatethat real density was approximately double ofthe bulk density for all cases evaluated, beingthis related to the round form of the elements,which do not allow a great compaction. Finally,the results obtained for both varieties were verysimilar, and therefore it can be concluded thatthese varieties were not distinct as to density.

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Figure 5 shows the colour coordinates ofthe hazelnut varieties studied. Regarding light-ness, the values obtained for Longa varietywere slightly higher than for Butler, being forthat reason clearer, although the differenceswere not very meaningful. When comparingthe different parts analysed it was observedthat the brown shell was darker than the headand also that the seed coat was darker than theinner core, as expected.

As to the values of a⇤ (accounting for theintensity of the red colouration) more visibledifferences were encountered between the va-rieties, with Butler hazelnuts showing a more

intense red tone, indicating that the browncolouration was stronger in these fruits (Figure5). Additionally, the differences between thered intensity in the seed coat and in the innercore were very expressive, since the inner coretends to be whitish. Finally, the yellowness (b⇤)was again very similar between varieties butshowing differences as to the part where themeasurements were made, specifically, higherintensity of yellow in the brown shell and inthe seed coat (which are typically brown) ascompared with the head and the inner core(lighter).

Table 1 shows the mean values plus stan-dard deviation obtained for the textural proper-ties, as evaluated through both tests performed:crushing the shell and cutting the core. Theobtained results show that the hardness of theshell was higher for Butle rvariety, but the in-ner core was harder for Long avariety, and also

showing higher friability, meaning that this va-riety was more resistant. These results indicatethat the transportation and mechanical oper-ations performed to the unshelled hazelnutsfrom variety Butler are more prone to originateproduct loss due to fruit fracture and breaking.

38


Chemical properties

The results in Table 2 respect to the chemicalproperties of the evaluated varieties of hazel-nut.While the fruits from variety Butler hadhigher moisture, fat and fibre, those from va-riety Longa had higher protein and ash con-tents. Although these differences were rela-tively small, they impart a different chemical

composition and also resulting probably in dif-ferent organoleptic characteristics. Besides, dif-ferent nutrient richness may result in differ-entiated biological effects, and to this point itis important to highlight the particularly richcontents in dietary minerals and protein of theLonga variety and also the high fibre contentof the Butler variety.

The results of the fat oxidation test (Ranci-mat) indicated that the stability of the hazel-nuts fromLonga variety was higher when com-pared with that of the fruits of Butler vari-ety (3.32 ± 0.387 and 1.65 ± 0.38 h, respec-tively). This is very important having in mindthe preservation capacity, the shelf-life in viewof the storage conditions and the possible pro-cessing operations, most especially the roastingprocess (Wang et al., 2018).

The water activity was found higher for But-ler variety (0.77 ± 0.00) than for the hazelnutsfrom Longavariety(0.66 ± 0.00), being this alsorelated with the moisture content, which wasalso higher for Butler. For both cultivars anal-ysed the values of aw are in the range 0.40-0.80,this interval being conducive to rapid chemicaland enzymatic reactions (Cruz, 2013). It shouldalso be noted that these values are in the range

suitable for the development of moulds (Serol,2017).

IV. Conclusions

The results obtained with this work allowedcomparing the two hazelnut varieties as to theirphysical and chemical properties. Regardingthe physical characteristics, it was observedthat the colour varied according to the placeof measurement and also depending on thevariety, with variety Longa being clearer ingeneral. The Butler hazelnuts had harder shellbut softer core and were less resistant to frac-ture as compared to Longa. Finally, no visibledifferences were found between varieties as tothe density, but the bulk density was naturallylower than the real density in all cases. As for

39


the chemical components, the moisture contentwas higher for Butle rvariety, which also hadthe highest water activity. The fat content washigh, as expected, around 60% in both cases,

but with Longa variety showing a higher stabil-ity to oxidative degradation. The ash contentwas higher for Longa variety, which was alsoricher in protein, but poorer in fibre.

V. Acknowledgements

The authors thank the FCT (Portuguese Foundation for Science and Technology), the PolytechnicInstitute of Viseu and CI & DETS for their support under project UID/Multi/04016/2016. Thiswork is financed by PDR2020 PROGRAM, under the project ValNuts-Valorizacao dos frutossecosde cascarija (FSCR) (PDR2020-101-030759).

References

[1] Alasalvar, C., Bolling, B.W., 2015. Review of nutphytochemicals, fat-solublebioactives, antioxi-dantcomponents and healtheffects. British Journal of Nutrition, 113(2):68-78.

[2] Alasalvar, C., Shahidi, F., Ohshima, T., Wanasundara, U., Yurttas, H.C., Liyanapathirana, C.M.,Rodrigues, F.B., 2003. Turkish Tombul hazelnut (Corylusavellana L.). 2. Lipid characteristicsand oxidative stability. Journal of Agricultural and Food Chemistry, 51:3797-3805.

[3] Almeida, C., 2013. Efeitos das condicoes de conservacao nas caracteristicas de frutos secos.Trabalho de Estagio. (Portugal: Escola Superior Agraria de Viseu).

[4] AOAC, 2019. Official Methods of Analysis of AOAC INTERNATIONAL (Rockville, Maryland,USA: Association of Official Analytical Chemists.

[5] Brufau, G., Boatella, J., Rafecas, M., 2006. Nuts: Source of energy and macronutrients. BritishJournal of Nutrition, 96:24-28.

[6] Chang, S.K., Alasalvar, C., Bolling, B.W., Shahidi, F., 2016. Nuts and their co-products: Theimpact of processing (roasting) on phenolics, bio-availability, and health benefits-A compre-hensive review. Journal of Functional Foods, 26:88-122.

[7] Cruz, C.A., 2013. Estudo da secagem da maca. Desenvolvimento de novos produtos. Tese paraobtencao do grau de Mestre em Bioquimica Alimentar (Aveiro, Portugal: Universidade deAveiro).

[8] Durmaz, G., Gokmen, V., 2019). Effect of refining on bioactive composition and oxidativestability of hazelnut oil. Food Research International, 116:586-591.

[9] EFSA, 2011. Scientific opinion on the substantiation of health claims related to nuts andessential fatty acids (omega-3/omega-6) in nut oil (ID 741, 1129, 1130 1305, 1407) pursuantto Article 13(1) of Regulation (EC) No 1324/2006. European Food Safety Authority Journal,9:20-32.

[10] FDA, 2003. Qualified health claims: Letter of enforcement discretion-nuts and coronary heartdisease. Docket No 02P-0505 (Washington DC, USA: Food and Drug Administration).

[11] Gharibzahedi, S.M.T., Mousavi, S.M., Hamedi, M., Khodaiyan, F., 2012. Comparative anal-ysis of new Persian walnut cultivars: nut/kernelgeometrical, gravimetrical, frictional andmechanical attributes and kernel chemical composition. Scientia Horticulturae, 135:202-209.

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[12] Guine, R.P.F., Marques, B.L., 2013. Evaluation of Texture of Packhams Pears. InternationalJournal of Biological, Veterinary, Agricultural and Food Engineering, 7:274-278.

[13] Guine, R.P.F., Almeida, C.F.F., Correia, P.M.R., Mendes, M., 2015. Modelling the Influence ofOrigin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnutsand Walnuts Using Artificial Neural Networks. Food Bioprocess Techno., l8:1113-1125.

[14] Koksal, A.I., Artik, N., Åd̄imsek, A., and GuneÅ§, N., 2006. Nutrient composition of hazelnut(Corylusavellana L.) varieties cultivated in Turkey. Food Chemistry, 99:509-515.

[15] Lainas, K., Alasalvar, C., Bolling, B.W., 2016. Effects of roasting on proantho cyanidin contentsof Turkish Tombul hazelnut and its skin. Journal of Functional Foods, 23:647-653.

[16] Metrohom, 2018. Oxidation stability of oils and fats-Rancimat method. Application Bulletin204/2 e (Herisau, Switzerland: Metrohm International).

[17] Santos, S.C.R.V.L., Guine, R.P.F., Barros, A.I.A., 2013. Influence of Dryingon the Properties ofPears of the Rocha Variety (Pyrus communis. International Journal of Food Engineering, 9:

[18] Serol, P.C.L., 2017. Caracterizacao microbiologica quantitativa e qualitativa de queijo Serpa.Estudo previo para o desenvolvimento de ’Starters’ autoctones. Relatorio de Mestrado (Beja,Portugal: Instituto Politecnico de Beja).

[19] Wang, W., Jung, J., McGorrin, R.J., Traber, M.G., Leonard, S.W., Cherian, G., Zhao, Y., 2018.Investigation of drying conditions on bioactive compounds, lipid oxidation, and enzymeactivity of Oregon hazelnuts (Corylus avellana L.). LWT 90, 526-534.

[20] Zenebon, O., Pascuet, N.S., Tiglea, P., 2008. eÃl’todos Fisico-Quimicos para Analise deAlimentos (Sao Paulo, Brasil: Instituto Adolfo Lutz).

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Evaluation of Biometric Characteristics ofHazelnuts

Paula M.R. Correia1,2⇤, Claudia Rodrigues2, Ana M.C. Filipe2,Raquel P.F. Guine2

1 CI & DETS, Polytechnic Institute of Viseu, Campus Politecnico, Repeses, Viseu, Portugal2Dep. Food Industry, Agrarian School of Viseu, Quinta da Alagoa, Ranhados, Viseu, Portugal

Abstract

The objective of this work was to develop a biometric record for application tohazelnuts in order to complement their morphological and physical character-isation as well as evaluate differences between varieties. The development ofa standard biometric record was done, with several parameters for the wholefruit (nut) and the core (kernel) such as width, height and thickness. Basedon these measurements, the shape ratio, the compression ratio and the volumewere calculated. The width and height of the hilum and the ratio between themwere also determined. It was further registered the number of hollow fruitsand the calibre of each sample. The record was applied to 50 fruits, in twovarieties (Grada de Viseu and Longa de Espanha), from the same orchard locatedin Penela da Beira region, Portugal. The fruits presented significant differencesin height, mainly for the fruits with shell, with Longa de Espanha presentingthe highest value. The shape and compression ratios were also very different,with Grada de Viseu presenting the highest scores for fruits with shell (0.99±0.06 and 0.94±0.18) and for the core (1.22±0.04 and 1.15±0.19). From theapplication of the biometric record, it was possible to determine the nut and thecore weight, and for these varieties, the weight of the nut was approximatelydouble of that of the kernel. The proposed biometric record holds the potential tobe applied in quality control processes. These results could be useful in hazelnutvarieties’ evaluation and choice for growers, breeders, and food industry.

Keywords: Biometric, hazelnut, shape ratio; compression ratio

I. Introduction

The world production of hazelnut is al-most 800 thousand tones, with Turkeythe top producer, guaranteeing more

than 70% of the total production (FAOSTAT,

2017). European hazelnut (Corylus avellana L.)is a major nut crop that is fifth in global im-portance after cashew, almond, walnut andchestnut (Petriccione et al., 2010). The hazelnutproduction in Europe ranges from 100 to 200

⇤Corresponding author e-mail:[email protected]

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thousand tones, with a relative constant pro-duction in the last 10 years (FAOSTAT, 2017). InPortugal the production of hazelnut representsabout 1% of nuts, around 450 tones per year,and practically all production is for internalconsumption (INE, 2016; Correia et al., 2017).Hazelnuts are consumed in several forms, raw,roasted, and blanched but they can also beused as an ingredient in processed foods, likebakery, dairy or chocolate. These fruits are rec-ognized as a food with capacity to supply highenergetic level and nutritive value. The amountof fat and fatty acids justifies the high energeticvalue and their relevance in health dietetic pro-grammes due to the high level of polysaturatedand unsaturated fatty acids (linoleic, linolenic,oleic, palmitic and stearic), which decrease thecholesterol levels in the blood and also con-trol the adverse hypertension effects (Savageet al., 1997; Amaral et al., 2006). These nutshave some health benefits, decreasing the riskof certain chronic diseases, like hearth diseaseand type 2 diabetes and they may help fight-ing some negative aspects related with aging(Koksal et al., 2006).

The C. avellana L. presents a highly het-erozygous nature and substantial genetic diver-sity due to its out-crossing (Mohammadzedehet al., 2014). Thus, morphological traits arecommonly used to quantify genetic variations

in between varieties. These nut and kerneltraits are important yield and quality param-eters for hazelnuts, but they are scarce. Theevaluation of physical properties is importantbecause it allows the determination of severalparameters pivotal in the control and charac-terization of the products’ quality, as well ashazelnut growing potential. Biometrics is atechnique used to make measurements and cal-culations, and is applied in several contexts,such as foodstuff. Often, the biometric param-eters are valued by consumers when they buyfood products, like nuts, and these could in-fluence their choices. Hence, the objective ofthis work was to develop a biometric record ap-plied to hazelnut fruits for their morphologicaland physical characterisation.

II. Material and Methods

Samples

The samples used were collected from the sameorchard located in Penela da Beira, situatedin the Centre-North region of Portugal. Theywere harvested in the year 2017. The hazelnutvarieties selected for the study were Grada deViseu and Longa de Espanha (Figure 1). Onekilogram of fruits from each variety was col-lected from 6 different hazelnut trees.

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Biometric evaluation

In a first step, it was done a deep bibliographicresearch in order to define the most importantmeasures to apply to hazelnuts to morpho-logically characterize a variety (Yao and Mek-lenbacher, 2001; Petriccione et al., 2010; Mo-hammadzedeh et al., 2014; Lopes et al., 2016;Ozturk et al., 2017). Moreover, other studies,considering other dried fruits, were also takenin consideration (Silvanini et al., 2014; Poljaket al., 2016; Mapelli et al., 2017). After this step,the biometric parameters were established anda biometric record was created. The biometricparameters evaluated were width (wider equa-torial zone), height (distance between centres)and thickness (narrow equatorial zone perpen-dicular to the latter) of the whole fruit (nut)and the core (or kernel) (Figure 2). Based inthese measurements, the shape ratio (Eq. 1)and the compression ratio (Eq. 2) were deter-mined according to Lopes et al., (2016). Thevolume was also calculated according to Eq. 3,comparing the hazelnut to an ellipsoid.

where a is the width, b the thickness and cthe height.

The width and height of the hilum and theratio between them were also determined. Nutand kernel weights were recorded in grams(g). All the measurements were done usinga caliperrule with a precision scale (±0,0002g). Kernel percentage was calculated as (kernelweight/nut weight) x 100 (Ozturk et al, 2017).

Fifty nuts of Gradade Viseuand Longa deEspanhavarieties were analysed: the wholenuts (the whole fruit) and the respective ker-nels (Figure 1). It was also registered the num-ber of hollow fruits.

Statistical analysis

To assess the biometric characterization ofhazelnuts, standard descriptive statistical pa-rameters were calculated: arithmetic mean,standard deviation (SD) and coefficient of vari-ation (CV).

III. Results and Discussion

A biometric file was developed (Figure 3), afteran accurate research about the characteristicswhich should be considered for morphological

characterization of hazelnuts. The two vari-eties, Grada de Viseu and Longa de Espanha,were tested and all the data were recorded in abiometric sheet. The results of the descriptivestatistical analysis are shown in Figures 4, 5and 6, as well as in Table 1.

The samples presented a similar profileconsidering the height, width and thickness,with major differences between them when thewhole nut was considered. The variety Longade Espanha had a higher height, and was lessthick and long.

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70


As for the shape and compression ratios,the variety Longa de Espanha has shown thelower shape ratio, which means that it is moreelongated that the Grada de Viseu, with high-est value of the shape ratio, mainly when thewhole nut is considered. These results are sup-ported by Yao and Meklenbacher (2001), whichmentioned that the nut shape index (in ourcase is shape ratio) was 0.50-0.89 for long nuts,0.90-1.00 for round nuts, and 1.01-1.3 for oblatenuts. This was also corroborated by Lopes etal.,(2016) and Silvanini et al.,(2014).

Both varieties have shown similar valuesof compression ratio close to 1, indicating thatthese fruits are more rounded in the equatorialzone. Nut size is an important trait for wholenut and kernel markets due to the fact thatnut size reflects usually the kernel size (Yaoand Meklenbacher, 2001). These authors alsorecorded that the world kernel market needskernels 11-13 mm in diameter. Thus, consider-ing the studied varieties, both are good fruitsfor commercial market.

Analysing the results shown in Figure 5, thevariety Grada de Viseu presented the highestvolumes and weight, both for nut and kernel.Percent kernel is one of the most importantnut processing parameters (Petriccione et al.,2010). The kernel percentages were 37.5±12.1and 38.6±8.6 respectively for Grada de Viseuand Longa de Espanha, which means that thisbiometric parameter is similar in both varieties,corresponding to a similar percentage of ed-ible kernel. Moreover, Miletic et al., (2005)recorded 34.70% for kernel percentage of Eu-ropean hazelnuts, and Mohammadzedeh etal.,(2014) mentioned an average kernel percent-age of 37.02%, which is in accordance with ourresults. Yao and Meklenbacher, (2001) reportedthat nut weight is a function of shell thicknessand kernel weight. Our results have shownthat both varieties presented the same shellthickness, 0.2 cm. Thus, for these varieties thenut weight is influenced by kernel weight, assupported by the results.

Grada de Viseu variety presented highestdimensions of hilum, with values of 1.7 cmand 1.4 cm for length and width respectively(Figure 6). Moreover, the dimensions of hilum

are quite different between varieties. Thus, ifthe objective of a study is the variety character-ization, this parameter could be a good markerto distinguish varieties. However, more studies

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must be done to make sure that is possible.Coefficient of variation was the lower for

height, width, thickness, shape ratio and com-pression ratio, for both hazelnut varieties inthe whole nut, as shown in Table 1. However,some authors mention high percentages of coef-

ficient of variation (CV%) for these parametersand for other morphological parameters evalu-ated (Mohammadzedeh et al., 2014). The CV%showed the highest value for kernel volume,35.88% and 32.77% for Grada de Viseu andLonga de Espanha, respectively.

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The predominant number of kernels pernutwasone, and the variety Grada de Viseu pre-sented 2 and 4 hollow fruits and wizen nuts,respectively, in 50 fruits evaluated. Grada deViseu had lower number of fruits per kg, 294,in opposition to Longa de Espanha with 357fruits/kg, meaning that Grada de Viseunutsare heavy, which is corroborated by the results.

IV. Conclusions

The results obtained with this work allowedconcluding that it was possible to create a bio-metric record, which can be used to deeplycharacterize hazelnut’s varieties. Moreover,this tool has a big importance for the industry,growers and breeders, since they can evaluatethe fruit quality and take more profits fromthe market. Two hazelnut varieties, Grada de

Viseu and Longa de Espanha, were character-ized in terms of biometry, considering theirmorphological and physic parameters, and theresults revealed that they have differences butalso similarities. The main differences were inthe whole nut for height, width, thickness andshape ratio, as well as the length and width ofthe hilum, with the highest values presentedby Grada de Viseu variety (2.16 cm, 1.91 cm,0.98, respectively), with exception for height,where Longa de Espanha showed highest value(2,47 cm). Morphological characterization canbe useful for fast, simple and not expensivevarietal identification. Finally, more studiesmust be done in order to apply this tool andoptimize it, considering the biometric charac-terization of hazelnut varieties, with the pos-sibility of creating a database at national andinternational levels.

V. Acknowledgements

The authors thank the FCT (Portuguese Foundation for Science and Technology), the PolytechnicInstitute of Viseu and CI&DETS for their support under project UID/Multi/04016/2016. Thiswork is financed by PDR2020 PROGRAM, under the project ValNuts-Valorizacao dos frutossecosde cascarija (FSCR) (PDR2020-101-030759).

References

[1] Amaral, J.S., Cunha, S.C, Santos, A., Alves, M.R., Seabra, R.M., Oliveira, B.P., 2006. In-fluence of cultivar and environmental conditions on the triacylglycerol profile of hazelnut(Corylus avellane L.). Journal of Agriculture and Food Chemistry, 54:449-456.

[2] Correia, P., Pato, M.L., Costa, C.A., 2017. Aveleira: Estado da comercializacao. Centro Nacionalde Frutos Secos. Braganca. Portugal.

[3] FAOSTAT, 2017. Food and agriculture data. FAO. Food and Agriculture Organization of theUnited Nations, Rome, Italy.

[4] INE, 2016. Estatisticas agricolas 2015. Instituto Nacional de Estatistica. Lisboa. Portugal.

[5] Koksal, A.I., Artik, N., Simsek, A., Gunes, N., 2006. Nutrient composition of hazelnut(Corylus avellane L.) varieties cultived in Turkey. Food Chemistry, 99:509-515.

[6] Mapelli, S., Pintea, M.A., Cozmic, R.V., Sacali, N.I., Brambilla, I., Mattana, M., 2017. Studies ofsome moldovan walnut (Juglans regia L.) local genofond characteristics. South Western Journalof Horticulture, Biology and Environment, 8:27-39.

[7] Miletic, R., Zikic, M., Mitic, N., Nicolic, R., 2005. Pomological characteristic of superiorselections of European filbert (C. avellane L.). Genetica, 37:103-111.

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[8] Mohammadzedeh, M., Fattahi, R., Zamani, Z., Khadivi-khub, A., 2014. Genetic identityand relationships of hazelnut (Corylus avellane L.) landraces as revealed by morphologicalcharacteristics and molecular markers. Scientia Horticulturae, 167:17-26.

[9] Lopes, A., Matos, A,. Guinee, R., 2016. Evaluation of morphological and physical characteristicsof hazelnut varieties. Millenium, 2:13-24.

[10] Ozturk, S.C., Ozturk, S.E., Celik, I., Stampar, F., Veberic, R., Doganlar, S., Solar, A., Frary,A., 2017. Molucular genetic diversity and association mapping of nut and kernel traits inSlovenian hazelnut (Corylus avellane) germplam. Tree Genetics and Geomes, 13:1-16.

[11] Petriccione, M., Ciarmiello, L.F., Boccacci, P., Luca, A., Piccirillo, P., 2010. Evaluation of ’Tondadi Giffoni’ hazelnut (Corylus avellane L.) clones. Scientia Horticulturae, 124:153-158.

[12] Poljak, I., Vahcic, N., Gacic, M., Idzojtic, M., 2016. Morphological characterization andchemical composition of fruits of the traditional Croatian chestnut variety ’Lovran Marron’.Food Technology and Biotechnology, 54:189-199.

[13] Savage, G.P., McNeil, D.L., Dutta, P.C., 1997. Lipid composition and oxidative stability of oilsin hazelnuts (Corylus avellane L.) grown in New Zealand. Journal of American Oil ChemistrySociety, 74:755-759.

[14] Silvanini, A., Dallasta, C., Morrone, L., Cirlini, M., Beghe, D., Fabbri, A., Ganino, T., 2014.Altitude effects on fruit morphology and flour composition of two chestnut cultivars. ScientiaHorticulturae, 176:311-318.

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[email protected] Industrial Fermentations and Biotechnology

Chanakya Hoysall Narayana

[email protected]

Charis Theocharis [email protected] Novel Aspects of Food Safety and Quality

Charu Lata Mahanta Professor

Tezpur University [email protected] Functional Foods

Chuanhe Tang Professor

Department of Food Science and Technology, South China University of Technology,

Guangzhou, China

[email protected] Food product engineering and functional foods Engineering of novel food process

Nano and microencapsulation in food and agriculture; engineering and mechanical properties of food

Chung Tai-Shung Neal Professor & Provost’s

Chair

Dept. of Chemical and Biomolecular Engineering

National University of Singapore

[email protected] Membrane sceince and technology, purification and separation, clean water and clean energy

Clara Fuciños Post-doc researcher, PhD

Biotechnology Group, Department of Analytical Chemistry and Food Science, University of Vigo, As

Lagoas s/n, 32004 Ourense, Spain

[email protected] Food Materials and Rheology. Food Product Engineering and Functional Foods.

Advances in Food Packaging and Preservation. Nano and microencapsulation in Food and Agriculture.

Constantina Tzia Professor NTUA

School of Chemical Engineering National Technical University of

Athens 5 Iroon Polytechniou Str.,

Polytechnioupoli, Zografou 15780, Athens, Greece

[email protected] Advances in Food Process Engineering. Food Product Engineering and Functional Foods. Advances in Food Packaging and Preservation.

Nano and microencapsulation in Food and Agriculture. Engineering and Mechanical Properties of Food.


Constantinos A. Georgiou [email protected]

Constantinos S. Psomopoulos

Professor.

University of West Attica [email protected] Advanced Greenhouse Technologies. Water and Wastewater Management and Irrigation

Engineering. Automation- Robotics and Geo-information novelty in

Biosystem Engineering. Multi Criteria Decision Analysis, Remote Sensing, GIS

and Fuzzy Logic Modelling. Wastewater and Sludge Reuse from Food, Agricultural

and other Industries. Pollution of natural resources Ecotoxicology, Transport

and fate of pollutants and Environmental health. Biomass (plant production, pellets, biodiesel,

bioethanol, advanced biofuels, etc), Photovoltaic (solar cell) and Aeolian (Wind) Energy engineering•

Life cycle analysis in the Biosystems Engineering Crispulo Gallegos

Professor (1) I&D Center Complex

Formulations & Processing Technologies. Pharmaceuticals

Division. Fresenius Kabi Deutschland GmbH. 61352 Bad

Homburg. Germany

& (2) Departamento Ingeniería Química. Universidad de Huelva.

21071 Huelva. SPAIN

[email protected]

Food Materials and Rheology Food Product Engineering and Functional Foods Engineering and Mechanical Properties of Food

Nano and Microencapsulation in Food and Agriculture

Cristina L.M. Silva Professor

CBQF – Centro de Biotecnologia e Química Fina – Laboratório

Associado, Escola Superior de Biotecnologia, Universidade

Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal

[email protected] Novel Aspects of Food Safety and Quality

451

Cristobal Noe Aguilar Gonzalez Professor

BBG-DIA. Research Group of Bioprocesses & Bioproducts. Food Research Department. School of

Chemistry. Universidad Autonoma de Coahuila, Saltillo, Coahuila,

Mexico.

[email protected] Industrial Fermentations and Biotechnology, Advances in Food Packaging and Preservation,

Extraction/Production of Bioactive agents

Daniel Melchor Puyol Santos

Dr.

Group of Chemical and Environmental Engineering University Rey Juan Carlos

Room 234 Departamental I Building

(Mostoles), Mostoles Campus C/ Tulipan, S/n, 28933 - Mostoles -

Madrid - SPAIN

[email protected] Water and Wastewater Management and Irrigation Engineering. Novel Bioremediation Technologies,

Wastewater and Sludge Reuse from Food, Agricultural and other Industries,

Industrial Fermentations and Biotechnology

Daniela Matias De C Bittencourt

Dr.

Research & Development Department (DPD)

Brazilian Agricultural Research Corporation (Embrapa), Brasília,

Brazil

[email protected] Novel Aspects of Food Safety and Quality, Sustainability aspects in food and agricultural

engineering, Biotechnology

David Essumang Professor

Environmental Research Group, Department of Chemistry, University of Cape Coast

Cape Coast, Ghana

[email protected] 1. Pollution of natural resources Ecotoxicology, Transport and fate of pollutants and

Environmental health. Novel Aspects of Food Safety and Quality

David L Parrott Dr.

[email protected]

Davide Barreca Assistant Professor

Department of Chemical, Biological, Pharmaceutical and

Environmental Sciences, University of Messina, Viale F.

Stagno d'Alcontres 31, 98166 Messina - Italy

[email protected] Extraction Technology for natural antioxidants and Phytochemical

Da-Wen Sun [email protected]

Dawid Wojcieszak Associate Professor

Institute of Biosystems Engineering, Poznań University of

Life Sciences

[email protected] Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc), Photovoltaic (solar

cell) and Aeolian (Wind) Energy engineering. Precision Agriculture and Variable Rate Irrigation.

Debabrata Biswas Assistant Professor

Debabrata Biswas, Ph.D. Assistant Professor, Dept of Animal and Avian Sciences and Center for Food Safety and Security Systems,

3147 Animal Science Building University of Maryland-College

Park College Park, MD 20742

[email protected] Novel Aspects of Food Safety and Quality, Sustainability aspects in food and agricultural

engineering

Deborah Panepinto Associate Professor

Politecnico di Torino - DIATI [email protected] Advanced Greenhouse Technologies; wastewater and sludge reuse from food, agricultural and other

industries; pollution of natural resources ecotoxicology, transport and fate of pollutants and environmental

health; biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc); Life cycle analysis

in the biosystems engineering Denis Flick Professor

AgroParisTech [email protected]

Diannan Lu Associate Professor

[email protected]

Didem Özçimen Associate Professor

Yildiz Technical University, Bioengineering Department, Davutpasa Campus, Istanbul-

Turkey

[email protected] Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc)

Dilip Rai [email protected]

Dimitar Peshev Dr., Senior Lecturer

University of Chemical Technology and Metallurgy, Department of Chemical Engineering, Sofia,

Bulgaria

[email protected] Food Materials and Rheology. Modelling and Control of Food Process.


Dimitrios Savvas Professor

Agricultural University of Athens [email protected]

452

Dimitris Kouretas Professor

Department of Biochemistry-Biotechnology,

University of Thessaly, Larissa, Greece

[email protected]

Dimitris Stagos Department of Biochemistry and Biotechnology, University of

Thessally, 26 Ploutonos & Aiolou Str., 41221 Larissa, Greece

[email protected]

Dolores Pérez Marín Full Professor

University of Cordoba, School of Agriculture and Forestry

Engineering-ETSIAM (SPAIN)

[email protected] Novel Aspects of Food Safety and Quality (mainly non destructive spectral sensors, NIRS and hyperspectral);

Precision Agriculture;

Dominika Jakubowska Dr.

Faculty of Economics, University of Warmia and Mazury in Olsztyn,

Poland

[email protected] Sustainability aspects in food and agricultural engineering, Consumer behavior, Sensory studies,

Product marketing

Dvoralai Wulfsohn Dr.

Geco Enterprises Centro de I+D, San Vicente TT, Chile

[email protected] Precison Agriculture, Sampling, Yield estimation, Orchard Monitoring, Mechanics of unsaturated soils,

tillage and traction

Edgar omar Rueda Puente Dr.

Universidad de Sonora Department of Agriculture and Livestock

[email protected] Interaction plant microorganism under dry arid zones and deserts

Edmundo Brito Professor

Product & Process Engineering Center

Global Manufacturing Pharmaceuticals - Pharmaceuticals

Division, Germany

[email protected]

Edna Regina Amante Professor

Federal University of Santa Catarina, Food Science and

Technology Department, Florianópolis, Santa Catarina,

Brazil



Phytochemical. Industrial Fermentations and Biotechnology.


Life cycle analysis in the Biosystems Engineering

Eduardo Jacob-Lopes Professor

Federal University of Santa Maria Food Science and Technology,

Santa Maria - RS - Brazil

[email protected]

Eduardo Puértolas Dr.

AZTI New Foods Area

Derio (Spain)


Emerging Food Technologies (High pressure processing, high pressure homogenization, UV, pulsed

electric fields). Effie Hatzidimitriou Assistant Professor

Aristotle Univ. of Thessaloniki, School of Chemistry,

Lab. Food Chemistry & Technology,

54124 Thessaloniki, Greece

[email protected] Extraction Technology for natural antioxidants and Phytochemical Industrial Fermentations and

Biotechnology

Efterpi Christaki Professor

Laboratory of Nutrition School of Veterinary Medicine

Faculty of Health Sciences Aristotle University of Thessaloniki

Greece

[email protected] Food Product Engineering and Functional Foods

Eirini Velliou Associate Prof., PhD,

MEng, FHEA, AMIChemE, MRSC and

Head of the Bioprocess and Biochemical Engineering

(BioProChem) group

Department of Chemical and Process Engineering,

Faculty of Engineering and Physical Sciences,

University of Surrey

[email protected] Food Materials and Rheology. Advances in Food Process Engineering.

Engineering of Novel Food Process. Advances in Food Packaging and Preservation.

Modelling and Control of Food Process. Nano and microencapsulation in Food and Agriculture.


Elsa Cristina Dantas Ramalhosa Professor

Polytechnic Institute of Bragança-Portugal

[email protected] Modeling and control of food processes. Advances in food process engineering. Engineering of

Novel Food Process

453

Enrico Drioli Professor Emeritus

ITM-CNR c [email protected] Membrane Science and Engineering; Integrated Membrane Processes; Membrane Preparation and Transport Phenomena in Membranes; Membrane

Distillation and Membrane Contactors; Membranes in Artificial Organs

Erasmo Herman y Lara Professor

Depto. de Ingeniería Química y Bioquímica

Instituto Tecnológico de Tuxtepec Tuxtepec, Oax. Mexico


Food Product Engineering and Functional Foods. Modelling and Control of Food Process. Advances in

Food Packaging and Preservation. Estela de Oliveira Nunes

Dr Embrapa soybean (Brazilian

Agriculture Research Company), Brasil

[email protected] Biotechnological Nucleus Industrial Fermentations and Biotechnology

Eugenia Bezirtzoglou Professor

Democritus University of Thrace Medical School

68100-Alexandroupolis

[email protected]

Eugenios Katsanidis Professor

Department of Food Science and Technology, School of Agriculture,

Aristotle University of Thessaloniki, Greece

[email protected] Food Materials and Rheology; Food Product Engineering and Functional Foods; Advances in Food Packaging and Preservation; Modelling and Control of

Food Process.

Evangelos Gogolides [email protected]

Ezio Ranieri Professor

Dicatech, Polytechnic University of Bari, Italy

[email protected]

Fabiano Fernandes [email protected]

Fabio Marcelo Breunig Professor

Dept. of Forest, Universidade Federal de Santa Maria - UFSM,

Brazil

[email protected] Precision Agriculture and Variable Rate Irrigation.

Faranak Seifolddini Professor

[email protected]

Farida Benmeziane Assistant Professor

Department of Agronomy, University of El-Tarf, Algeria


Fausto Freire Assistant Professor

University of Coimbra, Portugal [email protected] Sustainability aspects in food and agricultural engineering

Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc), Photovoltaic (solar

cell) and Aeolian (Wind) Energy engineering.

Federico Gomez [email protected] Fernando Perez Rodriguez [email protected]

Fernando Ramos PhD

Planta Piloto de Ingeniería Química (PLAPIQUI) Camino "La

Carrindanga" - Km 7 Casilla de Correo 717 (8000) Bahía Blanca

Republic of Argentina

[email protected] Industrial Fermentations and Biotechnology. Biomass (plant production, pellets, biodiesel,

bioethanol, advanced biofuels, etc). Wastewater and Sludge Reuse from Food, Agricultural

and other Industries

Ferruh Erdoğdu Professor

Department of Food Engineering Ankara University

Ankara, Turkey

[email protected] *Modelling and Control of Food Process C.F.D. applications in Food Engineering

Figen Ertekin Professor

Ege University,Engineering Faculty,

Department of Food Engineering 35100 Bornova, İzmir, Turkey

[email protected] Advances in Food Process Engineering

Food Product Engineering and Functional Foods Nano and microencapsulation in Food and Agriculture

Engineering and Mechanical Properties of Food

Filomena Nazzaro Senior Scientist, PhD

Institute of Food Science, CNR-ISA, Avellino, Italy

[email protected] Advances in Food Packaging and Preservation. Novel Aspects of Food Safety and Quality.

Nano and microencapsulation in Food and Agriculture

Francesco Caridi PhD

Agency for Environmental Protection of Calabria (ArpaCal) -

Dept. of Reggio Calabria - Via Troncovito SNC 89135


Food and Agricultural Waste Engineering; Water and Wastewater Management and Irrigation Engineering;

Wastewater and Sludge Reuse from Food, Agricultural and other Industries; Pollution of natural resources Ecotoxicology, Transport and fate of pollutants and

Environmental health.

454

Francisco J. Barba Professor

Food Science and Nutrition Area, Preventive Medicine and Public

Health, Food Science, Toxicology and Forensic Medicine Department,

Universitat de València

[email protected] Extraction Technology for natural antioxidants and Phytochemical. Industrial Fermentation and

Biotechnology. Novel Bioremediation Technology

Francisco J. Barba [email protected]

Francisco Javier Deive Herva

Assistant Professor.

Department of Chemical Engineering, Bioengineering and

Sustainable Processes Group, University of Vigo, Campus Lagoas

Marcosende 36310, Vigo, Spain





Garcia Prieto Carla Dr.

Planta Piloto de Ingeniería Química (PLAPIQUI) Camino "La

Carrindanga" - Km 7 Casilla de Correo 717 (8000) Bahía Blanca Republica Argentina

[email protected] Wastewater and Sludge Reuse from Food, Agricultural and other Industries.

Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc).

Gassan Hodaifa Meri Associate Professor

Molecular Biology and Biochemical Engineering, Chemical Engineering

Area, University of Pablo de Olavide, Carretera de Utrera km 1,

ES-41013 Seville, Spain



Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc).

Gaweł Sołowski MSc., PhD student

Institute of Fluid Flow Machinery, Polish Academy of Sciences,

Physical Aspects of Ecoenergy Department, Fiszera 14 Street, 80-

231 Gdańsk, Poland

[email protected] Dark Fermentation, Anaerobic Digestion

George Katsaros Dr.

Hellenic Agricultural Organisation-DEMETER

[email protected]

Gerhard Schleining Dr.

BOKU - University of Natural Resources and Life Sciences,

Vienna Department of Food Sciences and

Technology Food Physics Laboratory

Muthgasse 18, A-1190 Vienna / Austria

[email protected]

Food Materials and Rheology Engineering and Mechanical Properties of Food

Ghani Albaali Professor

Princess Sumaya University for Technology


Modelling and Control of Food Process. C.F.D. applications in Food Engineering.

Gilles Trystram Professor

AgroParisTech, 16 rue Claude Bernard 75005 Paris, France


Food Product Engineering and Functional Foods. Modelling and Control of Food Process.

Automation- Robotics and Geo-information novelty in Biosystem Engineering.


Gongke LI Professor

School of Chemistry, Sun Yat-sen University

Guangzhou 510275, China


Biosensor Engineering and Applications. Life cycle analysis in the Biosystems Engineering

Gulsun Akdemir Evrendilek

Dr.

Bolu Abant Izzet Baysal University Faculty of Engineering and

Architecture Department of Food Engineering

Golkoy Campus 14280 Bolu Turkey

[email protected]

Gulum Sumnu Professor

Middle East Technical University Department of Food Engineering

Ankara Turkey

[email protected] Microwave Processing, Physical Properties of Foods, Electrospinning and Encapsulation of bioactive

compounds Gulum Sumnu

Professor METU Dept.Food Eng. 06800 Ankara Turkey

[email protected]

455

Gustavo V. Barbosa-Cánovas

Professor

Center for Nonthermal Processing of Food

Washington State University Pullman, WA 99164-6120

U.S.A

[email protected] Food Materials and Rheology Advances in Food Process Engineering

Engineering of Novel Food Process

Hadiyanto Professor

Department of Chemical Engineering, Diponegoro

University, Indonesia

[email protected] Advances in Food Process Engineering; Food and Agricultural Waste Engineering; C.F.D. applications in Food Engineering; Sustainability aspects in food and

agricultural engineering; Advanced Greenhouse Technologies; Biosensor Engineering and Applications;

Hafiz Suleria [email protected]

Halima Alem Professor

CNRS-Lorraine University, Nancy, France

[email protected] Nano and microencapsulation in Food, biosensor development and application

Halla Noureddine Associate Professor

Departement of Biology, University of Saida, Algeria

[email protected] Phytochemistry, bioactivities and industrial applications of natural products

Hansie Knoetze Professor

Department of Process Engineering Stellenbosch University

Private Bag X1 Matieland 7602

South Africa


Industrial Fermentations and Biotechnology. Biomass (plant production, pellets, biodiesel,

bioethanol, advanced biofuels, etc) Food and Agricultural Waste Engineering.

He Yong Professor

[email protected]

Helen Ferraz Professor

Chemical Engineering Program Federal University of Rio de Janeiro

- Brazil

[email protected] Biosensor Engineering and Applications. Water and Wastewater Management and Irrigation

Engineering. Advances in Food Packaging and Preservation.

Food and Agricultural Waste Engineering

Helen Treichel [email protected]

Helena Soares Costa PhD

Food and Nutrition Department, National Institute of Health Dr Ricardo Jorge, Lisbon, Portugal

[email protected] Novel Aspects of Food Safety and Quality. Extraction Technology for natural antioxidants and

Phytochemical. Food Product Engineering and Functional Foods.

Advances in Food Packaging and Preservation. Food and Agricultural Waste Engineering.

Hosahalli Ramaswamy [email protected]

Hrabrin Bachev [email protected]

Hussein Al-Bayaty Dr.

Engineering College, Electrical department, University of Kirkuk-

Iraq

[email protected] Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc), Photovoltaic (solar cell) and Aeolian (Wind) Energy engineering

Ignacy Kitowski Senior Lecturer,PhD

Institute of Agriculture Sciences , State School of Higher Eduction in

Chelm, Poland

[email protected] Novel Aspects of Food Safety and Quality Pollution of natural resources Ecotoxicology, Transport


Ilkin Yucel Sengun Associate Professor

Ege University, Engineering Faculty, Food Engineering

Department, 35100, Bornova, Izmir/Turkey

[email protected] Food Product Engineering and Functional Foods Engineering of novel food process

Sustainability aspects in food and agricultural engineering; Industrial Fermentations and

Biotechnology Ioannis Giavasis

Associate Professor Dept of Food

TechnologyTechnological Educational Intitute of Larissa-

Greece

[email protected] Food Product Engineering and Functional Foods Food and Agricultural Waste Engineering

Advances in Food Packaging and reservation Industrial Fermentations and Biotechnology

Water and Wastewater Management

Ioannis Skoufos Professor

TEI of Epirus, Arta, Greece [email protected]

Irina Shtangeeva Dr.

St. Petersburg University, Universitetskaya nab., 7/9, St.

Petersburg Russia


Isabel Belo [email protected]

Iuliana Diana Barbulescu Dr.

S.C. PHARMACORP INNOVATION S.R.L., Bucharest,

[email protected] Industrial Fermentations and Biotechnology

456

Romania

Iva Rezic Associate Professor

Head of the Department of Applied Chemistry, University of Zagreb,

Faculty of Textile Technology


Advances in Food Packaging and Preservation. Nano and microencapsulation in Food and Agriculture. Pollution of natural resources Ecotoxicology, Transport


Ivan Coste Manière Professor

SKEMA Business School, 60 Rue Dostoievski, 06902 Sophia

Antipolis Cedex France



Novel Aspects of Food Safety and Quality Nano and microencapsulation in Food and Agriculture.


Industrial Fermentations and Biotechnology. Biosensor Engineering and Applications.

J Paul Chen Professor

[email protected]

Jalel Labidi Dr

Chemical and Environmental Engineering Department

University of the Basque Country-San Sebastián (Spain)

[email protected]

James Lyng Professor

School of Agriculture and Food Science, University College Dublin,

Belfield, Dublin 4, Ireland.

[email protected]

Jan v. Dobrowolski Full Professor

AGH University of Science and Technology, Team of

Environmental Biotechnology and Ecology,Kat.GFiTS,Wydz.GGiIS,

Interuniversity Center of Sustainable Development and

Ecoinnovation, 30-059 Krakow, Mickiewicza 30, Paw.D-11, Poland

[email protected] Novel Aspects of Food Safety and Quality Sustainability aspects in food and agricultural

engineering Water and Wastewater Management and Irrigation

Engineering. Novel Bioremediation Technologies


Janna Cropotova Post-doc researcher, PhD

Norwegian University of Science and Technology (NTNU),

Department of Biotechnology and Food Science, Sem Sælandsvei 6-8, Kjemiblokk 3, Trondheim, Norway

[email protected] ; [email protected]

Food Materials and Rheology; Advances in Food Process Engineering.

Food Product Engineering and Functional Foods Engineering and Mechanical Properties of Food.

Extraction Technology for natural antioxidants and Phytochemical

Jasim Ahmed Senior Research Scientist,

PhD

Food & Nutrition Program; Environment & Life Sciences

Research Center , Kuwait Institute for Scientific Research, Kuwait



Jean-Philippe Steyer Dr.

INRA, UR0050, Laboratoire de Biotechnologie de l'Environnement,

102 Avenue des Etangs, 11100 Narbonne, France


Jean-Pierre Fontaine Professor

Polytech Clermont-Ferrand, GePEB - Institut Pascal, Université

Clermont Auvergne, 2 avenue Blaise Pascal . TSA 30206, CS 60026, 63178 Aubière cedex,

France

[email protected]

Advanced Greenhouse Technologies. CFD in biosystems

Jefferson Luiz Gomes Corrêa

Professor

[email protected]

Jelena Pejin Professor

University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1,

21 000 Novi Sad, Serbia

[email protected] Biotechnology (Fermentation, Malt and Beer Technology, Lactic acid fermentation), Food and

Agricultural Waste Engineering Jeremy Pruvost University of Nantes, GEPEA,

UMR 6144, F-44600 Saint Nazaire, France

[email protected] Photobioreactors, microalgae, modeling, bioprocess engineering

Jin Su Jeong Dr.

Department of Graphic Expression, University of Extremadura, Spain

[email protected] Multi Criteria Decision Analysis, Remote Sensing, GIS and Fuzzy Logic Modeling

457

Joao Almeida Lopes Professor

Research Institute for Medicines (iMed.Ulisboa), Faculty of

Pharmacy, University of Lisbon

[email protected] Advances in Food Process Engineering. Food and Agricultural Waste Engineering. Modelling and Control of Food Process.

Novel Aspects of Food Safety and Quality Sustainability aspects in food and agricultural

engineering Industrial Fermentations and Biotechnology.



Johannes de Bruijn Dr.

Department of Agro-Industry, University of Concepcion (Chile)



Jorge Welti-Chanes Professor

Enginering and Sciences School, Tecnologico de Monterrey, Mexico

[email protected] Advances in Food Process Engineering Engineering of Novel Food Process.

Food Product Engineering and Functional Foods. Advances in Food Packaging and Preservation.

Modelling and Control of Food Process.

Jose Antonio Rabi Associate Professor

Department of Biosystems Engineering, University of Sao Paulo - Pirassununga campus

[email protected] Physics-based modelling and numerical simulation of food & bioprocesses via lattice Boltzmann method

Jose Blasco Instituto Valenciano de Investigaciones Agrarias (IVIA),

Valencia, Spain

[email protected] Multi Criteria Decision Analysis, Remote Sensing, GIS and Fuzzy Logic Modeling,

Automation- Robotics and Geo-information novelty in Biosystem Engineering,

Precision Agriculture José Carlos Magalhães

Pires Dr.

LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia, Universidade do Porto,

Rua Dr. Roberto Frias, 4200-465 Porto, Portugal

[email protected] Food and Agricultural Waste Engineering. Modelling and Control of Food Process. C.F.D. applications in Food Engineering.


Advanced Greenhouse Technologies. Water and Wastewater Management and Irrigation

Engineering. Novel Bioremediation Technologies




Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc), Photovoltaic (solar cell) and Aeolian (Wind) Energy engineering Life cycle analysis in the Biosystems Engineering

José Coelho

Associate Professor

Departament of Chemical Engineering and CIEQ-ISEL -Instituto Politécnico de Lisboa

[email protected] Advances in Food Process Engineering; Extraction Technology for Natural Products; Food an Agriculture

Waste Engineering

José de Sousa Câmara University of Madeira, Portugal [email protected]

José Ferreira Professor

Polytechnic Institute of Viseu, Portugal

[email protected] Life cycle analysis in the Biosystems Engineering

José Luís da Silva Pereira Professor

Polytechnic Institute of Viseu, Portugal

[email protected] Sustainability aspects in food and agricultural engineering.



Jose Maria Lagaron Professor

[email protected]

José Pelegrí Sebastiá Associate Professor

Research Institute for Integrated Management of Coastal Areas

[email protected] Precision Agriculture and Variable Rate Irrigation. Biosensor Engineering and Applications. Modelling and Control of Food Process.


458

José Teixeira Professor

Department of Biological Engineering, University of Minho


Food Product Engineering and Functional Foods. Food and Agricultural Waste Engineering.

Advances in Food Packaging and Preservation. Nano and microencapsulation in Food and Agriculture.




Jozef Kokini [email protected]

Julia Maldonado-Valderrama

Assistant Professor

University of Granada. Spain. [email protected]

Juliana Alvarenga Alves Professor

Federal Center of Technological Education of Minas Gerais -

CEFET/MG- Unit Varginha, Brazil




Industrial Fermentations and Biotechnology. Juliana Aparecida

Fracarolli Professor

University of Campinas - UNICAMP, School of Agricultural

Engineering

[email protected] Advances in Food Packaging and Preservation. Engineering and Mechanical Properties of Food.

Sustainability aspects in food and agricultural engineering.

Precision Agriculture and Variable Rate Irrigation. Biomass (plant production, pellets, biodiesel,

bioethanol, advanced biofuels, etc), Photovoltaic (solar cell) and Aeolian (Wind) Energy

engineering•Automation- Robotics and Geo-information novelty in Biosystem Engineering.

Novel Bioremediation Technologies Water and Wastewater Management and Irrigation

Engineering. Justo García Sanz-Calcedo

Professor University of Extremadura. Spain [email protected] Biomass (plant production, pellets, biodiesel,

bioethanol, advanced biofuels, etc), Photovoltaic (solar cell) and Aeolian (Wind) Energy engineer

Kamil Szewczak PhD

Institute of Agrophysics of Polish Academy of Sciences

Department of Metrology and Modelling of Agrophysical

Processes ul. Doświadczalan Str. 4

20-290 Lublin Poland

[email protected]

Kaushala Prasad Mishra Dr.

Asian Association for Radiation Research (AARR)

[email protected] Extraction Technology for natural antioxidants and Phytochemical

Kaustubha Mohanty [email protected]

Khalid M.A. Mahrose [email protected]

Kokkarachedu Varaprasad Dr.

Centro de Investigación de Polímeros Avanzados, Chile


Bionanomaterials: nanobiomaterials for advanced biomedical, energy, environmental and industrial

applications

Konstantinos I. Vatalis Assistant Professor

Western Macedonia Technological Education Institute, Koila Kozani

50100 Greece

[email protected] Advanced Greenhouse Technologies. Biomass (plant production, pellets, biodiesel,


Konstantinos Petrotos Professor

Food & Biosystems Engineering Laboratory

Biosystems Engineering Dept. School of Agricultural Science

Technological Educational Institute of Thessaly-Greece

[email protected]

Koro de la Caba Associate Professor

University of the Basque Country (UPV/EHU), BIOMAT research

group [email protected]

Food and Agricultural Waste Engineering. Advances in Food Packaging and Preservation.

459

Krzysztof Zaraska Institute of Electron Technology, Department of Microelectronics, ul.

Zablocie 39, 30-701 Krakow, Poland

[email protected] Nano and microencapsulation in Food and Agriculture, Automation- Robotics and Geo-information novelty in

Biosystem Engineering, Biosensor Engineering and Applications, Photovoltaic (solar cell) and Aeolian

(Wind) Energy engineering Laura Donato

Dr. National Council Research, Institute

on Membrane Technology, via P. Bucci 17/C, 87036 Rende (CS),

Italy

[email protected] Food and Agricultural Waste Engineering. Extraction Technology for natural antioxidants and

Phytochemical. Novel Bioremediation Technologies



Laura Piazza [email protected]

Laurent Bazinet Dr.

Université Laval, Department of Food Sciences, Institute of Nutrition

and Functional Foods (INAF), Laboratory of Food Processing and

Electromembrane Processes (LTAPEM), Pavillon Paul Comtois, 2425 rue de l'Agriculture, Québec

(QC), Canada, G1V 0A6



Extraction Technology for natural antioxidants and Phytochemical. Wastewater and Sludge Reuse from

Food, Agricultural and other Industries.

Laurent Bazinet Dr.

Université Laval, Department of Food Sciences, Institute of Nutrition

and Functional Foods (INAF), Laboratory of Food Processing and

Electromembrane Processes (LTAPEM), Pavillon Paul Comtois, 2425 rue de l'Agriculture, Québec

(QC), Canada, G1V 0A6


Sustainability aspects in food and agricultural engineering Extraction Technology for natural

antioxidants and Phytochemical. Wastewater and Sludge Reuse from Food, Agricultural and other

Industries.

Leda Coltro Dr.

Institute of Food Technology - ITAL, Packaging Technology

Center - CETEA, Campinas - SP - Brazil



Life cycle analysis in the Biosystems Engineering Leo Hwa Liang

Associate Professor Department of Biomedical

Engineering, National University of Singapore

[email protected] C.F.D. applications in Food Engineering

Leticia Estevinho [email protected]

Lia Noemi Gerschenson Dr.

Department of Industry, FCEN, UBA. CONICET. Ciudad

Universitaria. (1428) Buenos Aires. Argentina.

[email protected] Food Materials and Rheology. Food and Agricultural Waste Engineering.

Advances in Food Packaging and Preservation. Engineering and Mechanical Properties of Food.

Loredana De Bartolo Dr.

[email protected]

Lorenzo Guerrini Dr.

DAGRI Dipartimento di Scienze e Tecnologie Agrarie, Alimentari

Ambientali e Forestali - Università di Firenze

[email protected] Advances in Food Process Engineering. Modelling and Control of Food Process.

Advances in Food Packaging and Preservation. Engineering of Novel Food Process.

Lucilla Iacumin Associate Professor

Di4A, Department of Agriculture, Food, Environmental and Animal

Science - University of Udine - via Sondrio 2/A, 33100 Udine, Italy




Luís C. Duarte Dr.

Unidade de Bioenergia LNEG - Laboratório Nacional de

Energia e Geologia Ed. K2

Estrada do Paço do Lumiar, 22 1649-038 Lisboa

Portugal



bioethanol, advanced biofuels, etc) Food Product Engineering and Functional Foods.

Food and Agricultural Waste Engineering. Luís Pádua Universidade de Trás-os-Montes e

Alto Douro Quinta de Prados

5000-801 Vila Real Portugal

[email protected] Advanced Greenhouse Technologies. Precision Agriculture and Variable Rate Irrigation.

Automation- Robotics and Geo-information novelty in Biosystem Engineering.


460

Luis Puigjaner [email protected]

Luismar Marques Porto Professor

Integrated Technologies Laboratory, UFSC/CTC/EQA -

InteLab Florianópolis, SC - Brazil

[email protected]

Magdalena Dadan Assistant Professor

Department of Food Engineering and Process Management Faculty of Food Sciences

Warsaw University of Life Sciences-SGGW, Poland

[email protected] Advances in Food Process Engineering. Engineering of Novel Food Process. Engineering and

Mechanical Properties of Food.

Magdalini Soupioni Associate Professor

Department of Chemistry, University of Patras, 26504 Patras,

Greece



Mahacine Amrani Professor

Chemical Engineering Dept. Faculty of Sciences and Techniques

of Tangier, Morrocco

[email protected] Modelling and Control of Food Process. Food and Agricultural Waste Engineering.

Life cycle analysis in the Biosystems Engineering

Malgorzata Nowacka Assistant Professor

Warsaw University of Life Sciences, Poland

[email protected] Engineering of Novel Food Process. Advances in Food Packaging and Preservation.

Novel Aspects of Food Safety and Quality Engineering and Mechanical Properties of Food.

Manos M. Tentzeris [email protected]

Manuel Felix Dr. Postdoctoral

Researcher

Universidad de Sevilla Department of Chemical

Engineering.

[email protected] Food Materials and Rheology, Nano and microencapsulation in Food and Agriculture, Extraction Technology for natural antioxidants and Phytochemical,

Manuel Simões Assistant Professor

LEPABE - Department of Chemical Engineering

Faculty of Engineering University of Porto

[email protected] Industrial Fermentations and Biotechnology Novel Aspects of Food Safety and Quality

Water and Wastewater Management and Irrigation Engineering

Marcela Elisabeta Barbinta-Patrascu

Lecturer Dr. Biochem. Eng.

University of Bucharest, Faculty of Physics, Department of Electricity, Solid State Physics and Biophysics


Food and Agricultural Waste Engineering. Nano and microencapsulation in Food and Agriculture.


Marcello Iriti Professor

Department of Agricultural and Environmental Sciences, Milan

State University, Italy

[email protected] Food Product Engineering and Functional Foods Extraction Technology for natural antioxidants and

Phytochemical. Pollution of natural resources Ecotoxicology, Transport and fate of pollutants and

Environmental health. Marcello Nitz

Dr. Instituto Mauá de Tecnologia

(Mauá Institute of Technology) Food and Chemical Engineering Dept São Caetano do Sul, São

Paulo, Brazil

[email protected]

Margit Olle Dr. Senior Researcher

Estonian Crop Research Institute, J. Aamissepa 1, Jõgeva alevik, 48309,

Estonia

[email protected] Sustainability aspects in food and agricultural engineering, Advanced Greenhouse Technologies,

Biomass, plant production engineering

Mari Carmen Horrillo Güemes

Dr, Senior Researcher

Grupo de I+D en Sensores (GRIDSEN), Instituto de

Tecnologías Físicas y de la Información, CSIC

[email protected] Novel Aspects of Food Safety and Quality Biosensor Engineering and applications

Maria C. Pire-Sierra Dr.

Lisandro Alvarado University. Ecology and Quality Control Department. Laboratory of Environmental Research. Barquisimeto, Venezuela.

[email protected] ·Water and Wastewater Management and Irrigation Engineering. ·Novel Bioremediation

Technologies. ·Wastewater and Sludge Reuse from Food, Agricultural

and other Industries

María de la Luz Mora Dr.

[email protected]

Maria H Ribeiro Associate Professor

Biotechnology, Faculty of Pharmacy, Universidade de Lisboa,

1649-003 Lisboa Portugal

[email protected] Functional Foods. Advances in Food Process Engineering. Encapsulation of bioactive compounds.

461

Maria Manuel Gil Associate Professor

MARE – Marine and Environmental Sciences Centre,

ESTM, Polytechnic of Leiria

[email protected] Engineering of Novel Food Process. Food Product Engineering and Functional Foods. Advances in Food Packaging and Preservation.

Modelling and Control of Food Process. Novel Aspects of Food Safety and Quality


Maria Papageorgiou Associate Professor

[email protected]

Maria Turtoi Professor

Dunarea de Jos University of Galati, Romania

[email protected] Advances in Food Process Engineering; Food Treatment with Emerging Technologies; Advances in

Food Packaging and Preservation

Mariela Maldonado Dr.

CONICET National Technology University .

FRM National Institute of Agricultural

Tencology. INTA.

[email protected] Food Product Engineering and Functional Foods. Engineering of Novel Food Process.


Martin Mondor PhD.

Food Research and Development Centre/Agriculture and Agri-Food

Canada 3600 Casavant Blvd. West, St-Hyacinthe, Quebec, J2S 8E3

Canada

[email protected] Nano and microencapsulation in Food and Agriculture Extraction Technology for natural antioxidants and

Phytochemical

Maryam Zohri Tehran University of Medical Science,Pharmacy Faculty, Medicine Nanotechnology

Department

[email protected] Engineering of Novel Food Process. Food and Agricultural Waste Engineering. Novel Aspects of Food Safety and Quality

Nano and microencapsulation in Food and Agriculture. Extraction Technology for natural antioxidants and

Phytochemical. Industrial Fermentations and Biotechnology.

Meir Teitel Dr.

Agricultural Research Organization, Volcani Center, Institute of Agricultural Engineering.

[email protected]

Meral Kilic-Akyilmaz Professor

Istanbul Technical University, Department of Food Engineering,

Istanbul/Turkey

[email protected] Food Materials and Rheology. Engineering of Novel Food Process.

Food Product Engineering and Functional Foods. Food and Agricultural Waste Engineering

Michael Blanke [email protected]

Michel Havet Professor

ONIRIS, GEPEA (UMR 6144), France

[email protected] Advances in Food Process Engineering•Modelling and Control of Food Process

C.F.D. applications in Food Engineering•Sustainability aspects in food and agricultural engineering

Mihaela Begea Dr.

University Politehnica of Bucharest - Romania, Faculty of Bio-

Technical Systems Engineering

[email protected]

Advances in Food Process Engineering Food Product Engineering and Functional Foods

Food and Agricultural Waste Engineering Engineering and Mechanical Properties of Food

Industrial Fermentations and Biotechnology Mihai Mares

Professor "Ion Ionescu de la Brad" University

of Agricultural Sciences and Veterinary Medicine - Faculty of

Veterinary Medicine - Iasi, Romania

[email protected] Engineering of Novel Food Process. Novel Aspects of Food Safety and Quality

Mirela Kopjar Full Professor

Josip Juraj Strossmayer University Osijek, Faculty of Food Technology

in Osijek, Croatia


Novel Aspects of Food Safety and Quality. Extraction Technology for natural antioxidants and

Phytochemical. Mladen Brncic [email protected]

Mohamed Bouaziz Professor

Director of Studies Higher Institute of Biotechnology

of Sfax Departement of Food Technology BP'1175' Sfax 3038- Sfax Tunisia-

University of Sfax

[email protected]

462

Mohamed Eddouks Professor

Faculty of Sciences and Techniques Errachidia, Moulay Ismail

University, Morocco.

[email protected]

Mohamed El Shaer Professor

PEARLZ (Plasma & Energy Applications Research Laboratory, Zagazig), Faculty of Engineering,

Zagazig University, 44519, Zagazig, Egypt

[email protected] Engineering of Novel Food Process. Sustainability aspects in food and agricultural

engineering

Mohamed Osman Saeed Musa Dr

[email protected] Pollution of natural resources, Ecotoxicology, Transport and fate of pollutants and environmental health.

Mohammad Shafiur Rahman Professor

M. Shafiur Rahman, Ph. D. Professor, Sultan Qaboos

University Department of Food science and Nutrition, CAMS, P. O. Box 34-

123, Oman

[email protected] Food Materials and Rheology, Engineering and Mechanical Properties

Mohd Fadzelly Abu Bakar Associate Professor

[email protected]

Mohd Razman Bin Salim Fka

Professor

Centre for Environmental Sustainability and Water Security

(IPASA), School of Civil Engineering, Faculty of

Engineering, Universiti Teknologi Malaysia, 81310 Johor Bahru,

Johor, Malaysia

[email protected] Water and Wastewater Engineering, Industrial and Hazardous Waste Management, Soild Waste

Management, Wastewater Treatment and Sludge Reuse, Biogranulation technologies

Mona Elena Popa Professor

Department of Industrial Biotechnology

Faculty of Biotechnology USAMV Bucharest,

Romania

[email protected]

Monia Jebri Dr.

Research Laboratory of Energy, Water, Environment and Process,

Gabes University, Tunisia

[email protected] Advances in Food Process Engineering. Extraction Technology for natural antioxidants and

Phytochemical.

Muhammad Farooq Assistant Professor

1) Research Center for Carbon Solutions, Heriot-Watt University

UK 2) Department of Mechanical

Engineering, University of Engineering and Technology

Lahore Pakistan

[email protected] ; [email protected]

Sustainability aspects in food and agricultural engineering; Advanced Greenhouse Technologies;


Muharrem Keskin Associate Professor

Department of Biosystems Engineering of Hatay Mustafa

Kemal University, Antakya, Hatay, Turkey.

[email protected] Precision Agriculture and Variable Rate Irrigation. Automation- Robotics and Geo-information novelty in

Biosystem Engineering. Multi Criteria Decision Analysis, Remote Sensing, GIS

and Fuzzy Logic Modelling. N.K. Kishore

Professor [email protected]

Nabil Grimi Dr.

Université de Technologie de Compiègne

[email protected] Pulsed electric field assisted extraction of bioactive compounds, drying technology Novel and emerging

technologies assisted mass and heat transfer. Nadjib Drouiche

Dr. Semiconductors Research Center

for Energetic [email protected]; drouichenadjib@crtse,dz


Novel Bioremediation Technologies Naima Belhaneche-

Bensemra Professor

National Polytechnics School of Algiers –Algeria

[email protected] Advances in Food Packaging and Preservation Ecotoxicology, Transport and fate of pollutants and

Environmental health

Navin K. Rastogi Professor

Department of Food Engineering Central Food Technological

Research Institute, Mysore - 570 020, India

[email protected]

Netsanet Shiferaw Terefe Dr

CSIRO Agriculture and Food, Breakthrough bioprocessing group,

671 Sneydes Road, VIC 3030, Australia

[email protected] Advances in food process engineering, Food product engineering and functional foods, Extraction

Technology for natural antioxidants and Phytochemical, Industrial Fermentations and Biotechnology

463

Nikolaos G. Stoforos Associate Professor

Agricultural University of Athens Department of Food Science and

Technology Iera Odos 75

11855 Athens, Greece

[email protected] Advances in Food Process Engineering Engineering of Novel Food Process

Advances in Food Packaging and Preservation Modelling and Control of Food Process

Nikolaos Labrou Professor

Enzyme Technology Lab, Department of Biotechnology,

Agricultural University of Athens

[email protected] Extraction Technology for natural antioxidants and Phytochemical,

Industrial Fermentations and Biotechnology, Biosensor Engineering and Applications.

Nikos Chorianopoulos Dr.

Institute of Technology of Agricultural Products, Hellenic

Agricultural Organization-DEMETER, Greece

[email protected] Food Product Engineering and Functional Food, Novel Aspects of Food Safety and Quality,


Nilgün Öncul Assistant Professor

[email protected]

Notis Argiriou [email protected]

Nükhet Nilüfer Demirel Zorba

Assistant Professor

Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering,

Çanakkale Turkey


Advances in Food Process Engineering Engineering of Novel Food Process


Nur Hanani Zainal Abedin PhD, Senior Lecturer

Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra

Malaysia Selangor, Malaysia

[email protected] Advances in Food Packaging and Preservation

Ochando Pulido, Javier Miguel

Dr.

Department of Chemical Engineering, University of Granada,

Avenida Fuentenueva s/n, 18071, Granada (Spain)

[email protected] Nano and microencapsulation in Food and Agriculture; Extraction Technology for natural antioxidants and

Phytochemical; Water and Wastewater Management and Irrigation Engineering; Wastewater and Sludge Reuse from Food, Agricultural and other Industries.

Oguz Bayraktar Professor

Ege University,Engineering Faculty,

Department of Chemical Engineering

35100 Bornova, İzmir, Turkey

[email protected] Food Product Engineering and Functional Foods; Food and Agricultural Waste Engineering;Nano and

microencapsulation in Food and Agriculture;Extraction Technology for natural antioxidants and Phytochemical.

Oguz Gursoy Associate Professor

Department of Food Engineering Faculty of Engineering and

Architecture Mehmet Akif Ersoy University

TR-15030 Burdur, Turkey


Food Product Engineering and Functional Foods. Novel Aspects of Food Safety and Quality Industrial

Fermentations and Biotechnology. Biosensor Engineering and Applications.

Olfa Ben Salem Associate Professor

Research Laboratory of Environmental Sciences and Technology. High Institute of Environemental Sciences and

Technology, Borj Cedria. Tunisia. High Institute of Technnologies

Sciences. Zaghouan Tunisia

[email protected] Food Product Engineering and Functional Foods Extraction Technology for natural antioxidants and Phytochemical. Engineering of Novel Food Process

Olga Pechanova Professor

Centre of Experimental Medicine, Slovak Academy of Sciences v.v.i.,

Institute of Normal and Pathological Physiology, Dubravska

cesta 9, Bratislava, Slovakia

[email protected] •Food Product Engineering and Functional Foods •Extraction Technology for natural antioxidants and

Phytochemical.

Oliver Schlüter Dr.

Leibniz Institute for Agricultral Engineering and Bioeconomy

(ATB)

[email protected] Postharvest and Food Processing, Nonthermal Technologies, High Pressure Processing, Cold

Atmospheric Pressure Plasma, Optical Sensors, Safety and Quality Aspects, Microbial Diversity, Fruits and

Vegetables, Meat, Edible Insects, Functional Ingredients

OP Chauhan Dr

[email protected]

Ozan N. Ciftci [email protected]

464

Ozlem Ates Duru Assist. Prof.

Nisantasi University Department of Medical Services

and Techniques Istanbul/Turkey



bioethanol, advanced biofuels, etc). Life cycle analysis in the Biosystems Engineering

P. Sridhar [email protected] Water and Wastewater Management and Irrigation Engineering.

Panagiotis Berillis Assistant Professor

School of Agricultural sciences Dept. of Ichthyology & Aquatic Environment University of Thessaly,

Greece

[email protected]

Pankaj B. Pathare Assistant Professor

[email protected]

Paola Pittia Professor

Facoltà di Agraria & Dipartimento di Scienze degli Alimenti

Università degli Studi di Teramo Via Carlo R. Lerici 1

64023 Mosciano S. Angelo (TE) Italy

[email protected] Food Materials and Rheology Food Product Engineering and Functional Foods

Nano and microencapsulation in Food and Agriculture Engineering and Mechanical Properties of Food

Parisa Jafarian [email protected] Paula Correia Full Professor

Departamento de Indústrias Alimentares

Escola Superior Agrária do Instituto Politécnico de Viseu,

Portugal


Novel Aspects of Food Safety and Quality

Pedro Dinis Gaspar Professor

Department of Electromechanical Engineering,

University of Beira Interior, R. Marquês de Ávila e Bolama,

6201-001 Covilhã (Portugal)

[email protected] Advances in Food Process Engineering. Advances in Food Packaging and Preservation. Modelling and

Control of Food Process. C.F.D. applications in Food Engineering. Sustainability aspects in food and

agricultural engineering. Precision Agriculture and Variable Rate Irrigation. Automation- Robotics and Geo-information novelty in Biosystem Engineering. Biosensor Engineering and Applications. Life cycle

analysis in the Biosystems Engineering. Pervin Basaran Akocak [email protected]

Petronela Nechita Professor .habil.

Department of Environmental, Applied Engineering and

Agriculture, Dunărea de Jos University of Galati, Romania

[email protected] Advances in Food Packaging and Preservation, Water and Wastewater Management and Irrigation


and other Industries. Pollution of natural resources Ecotoxicology, Transport

and fate of pollutants and Environmental health. Pirola Carlo

Professor Università degli Studi di Milano,

Dipartimento di Chimica via golgi, 19- 20133 Milano

Italy

[email protected] Pollution of natural resources Ecotoxicology, Transport and fate of pollutants and Environmental health. Biomass (plant production, pellets, biodiesel,

bioethanol, advanced biofuels, etc), photovoltaic (solar cell) and aeolina (wind) energy engineering.

Pradeep K. Sengupta [email protected]

Pramod V. Mahajan Dr.

[email protected]

Radhika Samarasekera PhD

Industrial Technology Institute (CISIR), Sri Lanka

[email protected]

Rafael Borja Dr.

Instituto de la Grasa (CSIC), Department of Food Biotechnology,

Campus University Pablo de Olavide, Buiding 46, Ctra. de

Utrera, km 1, 41013-Sevilla, Spain



Raja Chowdhury Asistant Professor

Dept of Civil Engineering, Indian Institute of Technology, Roorkee,

India, 247667

[email protected] Life cycle analysis in the Biosystems Engineering, Wastewater and Sludge Reuse from Food, Agricultural

and other Industries. Biomass (plant production, pellets, biodiesel,

bioethanol, advanced biofuels, etc), Pollution of natural resources Ecotoxicology, Transport


465

Raquel Guiné Professor

Departamento de Indústrias Alimentares

Escola Superior Agrária do Instituto Politécnico de Viseu,

Portugal



Engineering and Mechanical Properties of Food. Extraction Technology for natural antioxidants and

Phytochemical.

Raquel Madureira [email protected]

Réda Khama [email protected]

Réda Khama Dr.

University of Batna 2, Algeria [email protected] Advances in Food Process Engineering; Advances in Food Packaging and Preservation;

Modelling and Control of Food Process; Engineering and Mechanical Properties of Food;

Sustainability aspects in food and agricultural engineering;

Advanced Greenhouse Technologies. Ricardo Lagoa

Dr. ESTG-Instituto Politécnico de

Leiria, Portugal [email protected] Food Product Engineering and Functional Foods

Nano and microencapsulation in Food and Agriculture Extraction Technology for natural antioxidants and

Phytochemical Pollution of natural resources Ecotoxicology, Transport


Ricardo Lagoa Dr.

ESTG-Instituto Politécnico de Leiria, Portugal

[email protected] Food Product Engineering and Functional Foods Nano and microencapsulation in Food and Agriculture



Riccardo Guidetti Associate Professor

Department of Agricultural And Environmental Sciences -

Università degli Studi of Milan, IT

[email protected] Advances in Food Process Engineering; Food and Agricultural Waste Engineering; C.F.D. applications in Food Engineering; Sustainability aspects in food and

agricultural engineering; Advanced Greenhouse Technologies; Biosensor Engineering and Applications;

Life cycle analysis in the Biosystems Engineering Rintu Banerjee

Professor Indian Institute of Technology

Kharagpur- West Bengal India

[email protected]

Risto Uzunov PhD, Researcher

Food Institute, Faculty of Veterinary Medicine, University Ss.

„Cyril and Methodius“, Skopje, North Macedonia



Novel Aspects of Food Safety and Quality Sustainability aspects in food and agricultural

engineering Roberto Consonni [email protected]

Rodolfo Mascheroni PhD, Upper Level Research Scientist

CONICET

CIDCA (Center for Research and Development in Food

Cryotechnology)

[email protected] Advances in Food Process Engineering. Modelling and Control of Food Process. C.F.D. applications in Food Engineering.

Engineering and Mechanical Properties of Food. Rosa María Alonso -

Salces PhD, Research Scientist

CONICET

Centro de Investigación en Abejas Sociales (CIAS)

Instituto de Investigaciones en Producción Sanidad y Ambiente

(IIPROSAM) Departamento de Biología

Facultad de Ciencias Exactas y Naturales

Universidad Nacional de Mar del Plata

Mar del Plata Argentina

[email protected] Novel Aspects of Food Safety and Quality

Rudi Radrigán Ewoldt Dr.

Director, Agroindustrial technological Development Center,

Concepcion University, Chile

[email protected] Modelling and Control of Food Process and biomolecules extraction

Engineering and Mechanical Properties of Food• Advances in food Process Engineering• Automation-

Robotics in industrial process and Agriculture

466

Rui Costa Professor

Polytechnic Institute of Coimbra-Portugal

[email protected] Modelling and Control of Food Process Engineering and Mechanical Properties of Food

Rungsinee Sothornvit Associate Professor

Department of Food Engineering Faculty of Engineering at

Kamphaengsaen Kasetsart University,

Kamphaengsaen Campus Nakhonpathom 73140 Thailand

[email protected] Food and Agricultural Waste Engineering. Advances in Food Packaging and Preservation.

Engineering and Mechanical Properties of Food. Extraction Technology for natural antioxidants and

Phytochemical. Food Materials and Rheology.

Rusu Teodor Professor

University of Agricultural Sciences and Veterinary Medicine Cluj-

Napoca, Romania

[email protected] Precision Agriculture and Variable Rate Irrigation. Water and Wastewater Management and Irrigation

Engineering. Pollution of natural resources Ecotoxicology, Transport and fate of pollutants and

Environmental health. Ryk Lues [email protected]

Salah Akkal [email protected]

Sam Saguy Professor Emeritus, D.Sc.

Hebrew University of Jerusalem, Israel

[email protected] ;[email protected]

Samar El-Mekkawi Ph.D.

National Research Centre, Egypt. [email protected] Industrial Fermentations and Biotechnology Advanced Greenhouse Technologies

Life cycle analysis in Biosystems Engineering. Samir Bellarbi

Dr. Renewable Energy Development

Center, Algeria [email protected] Photovoltaic (solar cell) and Aeolian (Wind) Energy

engineering,

Sandrine Alfenore Assistant Professor

LISBP, Université de Toulouse, CNRS, INRA, INSA, 135 avenue

de Rangueil, 31077 Toulouse CEDEX 04, France

[email protected] Industrial Fermentations and Biotechnology. Biomass (plant production, pellets, biodiesel,

bioethanol, advanced biofuels, etc),

Sara Canas PhD, Researcher with

Habilitation

Instituto Nacional de Investigação Agrária e Veterinária - Pólo de Dois

Portos


Food Product Engineering and Functional Foods. Sustainability aspects in food and agricultural

engineering Serena Orlandini PhD, Researcher

[email protected] Novel aspects of food safety and quality. Extraction Technology for natural antioxidants and

Phytochemical.

Serkos Haroutounian Professor

Agricultural university of Athens [email protected] Extraction Technology for natural antioxidants and Phytochemical


Serpil Sahin Professor

METU Dept. of Food Eng. 06800 Ankara

Turkey

[email protected]

Severina Pacifico Professor

Department of Environmental Biological and Pharmaceutical

Sciences and Technologies, University of Campania "Luigi

Vanvitelli" Caserta, Italy

[email protected]


Food and Agricultural Waste Engineering Food Product Engineering and Functional Foods

Seyfi Şevik Assistant Professor

Hitit University, Vocational School of Technical Sciences, Electrical

and Energy, Çorum, Turkey

[email protected]

Shen-Ming Chen [email protected]

Shubhra Pande PhD

Laboratory of Biolumeniscent Biotechnologies, Siberian Federal University, Krasnoyarsk, Russian

Federation

[email protected] Dietary buckwheat: The potential sirtuin 1 enhancer

Simona Piccolella PhD

University of Campania "Luigi Vanvitelli" - Department of

Environmental, Biological and Pharmaceutical Sciences and

Technologies (DiSTABiF) - Caserta (Italy)

[email protected] Food and Agricultural Waste & Byproducts. Extraction Technology for natural antioxidants and Phytochemical

Sirichai Songsermpong [email protected]

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Sirma Yegin PhD

Ege University Food Engineering Department,

Izmir-Turkey

[email protected]

Slavka Stankovic Professor

Department of Analytical Chemistry

TMF University of Belgrade, Serbia

[email protected] Pollution of natural resources Ecotoxicology, Transport and fate of

pollutants and Environmental health.

Srdjevic Bojan Professor Emeritus

University of Novi Sad, Faculty of Agriculture, Department of Water

Management

[email protected] Multi Criteria Decision Analysis, GIS and Fuzzy Logic Modeling

Stamatis S. Kalligeros Assistant Professor

Hellenic Naval Academy, Department of Naval Science, Fuels

& Lubricants Laboratory

[email protected] Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc)

Stefanos Leontopoulos MSc., MSc., PhD

Technological Educational Ιnstitute of Thessaly

[email protected] Food and Agricultural Waste Engineering. Novel Aspects of Food Safety and Quality Extraction

Technology for natural antioxidants and Phytochemical. Advanced Greenhouse Technologies

Stefanos Zaoutsos Professor

Dept of Mechanical EngineeringTechnological

Educational Intitute of Thessaly-Greece

[email protected]

Stella Maris Alzamora [email protected]

Stephane Desobry Professor

Dept of Fodd science and engineering

Université de Lorraine, France

[email protected] Nano and microencapsulation in Food and Agriculture. Advances in Food Packaging and Preservation


Sun Baoshan Professor

Functional Food and Wine - Shenyang Pharmaceutical

University, China; Instituto Nacional de Investigação Agrária e Veterinária, I.P. Portugal

[email protected] Plant polyphenols, Enology, Functional Food sicence & technology; Extraction Technology for natural

antioxidants

Suncica Kocic-Tanackov Assistant Professor

University of Novi Sad, Faculty of Technology, Department of Food Preservation Engineering, Serbia

[email protected] Novel Aspects of Food Safety and Quality Advances in Food Packaging and Preservation (Food Microbiology, Food Mycology and Mycotoxicology,

Food Preservation)

Suzana Rimac Brncic Associate Professor

University of Zagreb Faculty of Food Technology and

Biotechnology

[email protected] Engineering of Novel Food Process Food Product Engineering and Functional Foods.


Phytochemical. Tânia Miranda Lima

Invited Assistant Professor, Universidade da Beira Interior,

Faculdade de Engenharia, Departamento de Engenharia

Electromecânica, Calçada Fonte do Lameiro, 6200-358 Covilhã-

Portugal

[email protected] Novel Aspects of Food Safety and Quality;

Tariq Mahmood [email protected]

Tatjana Kince Professor

Latvia University of Life Sciences and Technologies, Faculty of Food

Technology

[email protected] Novel Aspects of Food Safety and Quality Engineering and Mechanical Properties of Food

Food Product Engineering and Functional Foods.

Tatyana Seredavina [email protected] Advances in Food Packaging and Preservation. Novel Aspects of Food Safety and Quality

Tawfik Benabdallah Dr.

IPSIL laboratory Director Industrial Products and Systems

Innovation ENSET of Oran, Algeria

[email protected]

Thiago Libório Romanelli Associate Professor

University of São Paulo. College of Agriculture "Luiz de Queiroz".

Department of Biosystems Engineering, Brazil

[email protected] Life cycle analysis in the Biosystems Engineering

468

Thierry Godjo Associate Professor

Abomey University of Science, Technology, Engineering and

Mathematics Benin

[email protected] Food and Agricultural Waste Engineering Sustainability aspects in food and agricultural

engineering Biomass (plant production, pellets, biodiesel,


Thomas Banhazi [email protected]

Tilahun Seyoum Professor

[email protected]

Tony Jin PhD. Research

Eastern Regional Research Center, Agricultural Research Service, United States Department of

Agriculture.

[email protected] 1. Advanced (antimicrobial) food packaging; 2. nonthermal food processing and preservation

Unsal Acıkel Professor

Cumhuriyet University, Sivas, Turkey

[email protected]

Ursula Gonzales Barron Dr.

Senior Researcher UCD School of Biosystems

Engineering University College Dublin

[email protected] Food Microbial Safety and Modelling (risk analysis, predictive microbiology, meta-analysis, statistical

process control, and many other modelling tools used for ensuring the safety of foods).

Advances in Food Process Engineering

Valentina Siracusa Associate Professor

Associate Professor, University of Catania, Department of Chemical Science (DSC), Viale A. Doria 6,

95125 Catania (CT), Italy

[email protected] Synthesis and Charcterization of biodegradable and biobased materials; gas barrier properties; Food packaging; Life Cycle Assessment Study (LCA)

Valeriy Pogorelov Professor of Sci., Honored

Education's Worker of Ukraine

Professor, Kyiv National Taras Shevchenko University, Ukraine



Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc), Photovoltaic (solar

cell) and Aeolian (Wind) Energy engineering

Vasco Cadavez of Sci., Honored Education's Worker of

Ukraine

Instituto Politécnico de Bragança-Potrugal

[email protected] C.F.D. applications in Food Engineering•Food Materials and Rheology

Food Product Engineering and Functional Foods Advances in Food Process Engineering•Modelling and

Control of Food Process Extraction Technology for natural antioxidants and

Phytochemical

Vassilis Kodogiannis [email protected]

Veera Gnaneswar Gude [email protected]

Vera Lavelli of Sci., Honored

Education's Worker of Ukraine

Department of Food, Environmental and Nutritional Sciences, University

of Milan, Italy

[email protected] Food and Agricultural Waste Engineering. Sustainability aspects in food and agricultural

engineering

Vijay Rao Dr.

[email protected]

Vincenzo Piemonte Associate Professor

University Campus Bio-Medico of Rome, Faculty of Engineering

[email protected]

Vito Verardo Dr.

Department of Nutrition and Food Science-University of Granada.

Spain



Wahidul Biswas Associate Professor

Sustainable engineering group Curtin University

[email protected]

Yan Guo Associate Professor

Department of Accounting and Financial Management College of

Management and Economics, Tianjin University.

[email protected]

469

Yanbin Li Professor

Laboratory of Biosensing and Biomodeling, College of

Biosystems Engineering and Food Science, Zhejiang University

[email protected] Novel Aspects of Food Safety and Quality Biosensor Engineering and Applications.

Yesim Elmaci Professor

Ege University Engineering Faculty, Department of

Food Enginnering 35100, Bornova, İzmir

Turkey

[email protected] Food Product Engineering and Functional Foods. Novel Aspects of Food Safety and Quality

Yesim Sag Professor

Hacettepe University Department of Chemical

Engineering and Bioengineering Division

06800, Beytepe Campus, Ankara Turkey

[email protected]

Yi Chen Professor

Institute of Chemistry, Chinese Academy of Sciences

Zhong-Guan-Cun Bei-Yi-Jie 2# Haidian District Beijing 100190

China

[email protected]

Yun Wei Professor

Beijing University of Chemical Technology, State Key Laboratory of Chemical Resource Engineering

[email protected] Novel Aspects of Food Safety and Quality Extraction Technology for natural antioxidants and

Phytochemical Food Product Engineering and Functional Foods

Food and Agricultural Waste Engineering.

Yusuf Chisti Professor

Massey University, School of Engineering, New Zealand

[email protected] Industrial Fermentations and Biotechnology Advances in Food Process Engineering.

Zahra Saleh Ahmed Full Professor

National Resaerch Centre, Food Technology and Nutrition Division

[email protected] Food product engineering and functional food; Food and Agricultural Waste Engineering; Advances in Food

Packaging and Preservation Zeki Berk

Emeritus Professor Technion- Israel Institute of

Technology [email protected] Food Materials and Rheology

Advances in Food Process Engineering Engineering of Novel Food Process

Food Product Engineering and Functional Foods Food and Agricultural Waste Engineering


C.F.D. applications in Food Engineering•Nano and microencapsulation in Food and Agriculture

Engineering and Mechanical Properties of Food Zhanwu Dai

Dr. French National Institute for

Agricultural Research (INRA), UMR 1287 Ecophysiology and

Functional Genetics of Grapevine (EGFV)

[email protected] Sustainability aspects in food and agricultural engineering


Zhifa Sun Associate Professor

Department of Physics, University of Otago, Dunedin, New Zealand


Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc)

Zhuohua (Joanna) Qu Dr.

Business School, Liverpool John Moores University, Liverpool, UK

[email protected] Multi Criteria Decision Analysis, Remote Sensing, GIS and Fuzzy Logic Modelling.

Zlata Hrnjak-Murgić Full Professor

University of Zagreb, Faculty of Chemical Engeenering and

Technlogy [email protected]

Food Materials and Rheology. Advances in Food Packaging and Preservation.


470

30 May-02 June, 2019 | Crete island, Greece

ISBN:978-618-84533-0-2

4th FaBE 2019

Proceedings of 4th International Conference of Food and Biosystems Engineering

proceedings of 4th i.c. fabe 2019 · 2019-12-10 · 4th international conference of food and...

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