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SUMMARY:School on PEF for Food Processing
DESCRIPTION:***UPDATE 17/10/2014*** The School on PEF for Food Processing\, Salerno 2015\, now has a published dedicated website. You can access it by following this link: www.prodalricherche.it/PEFSchool. An updated Final programme and schedule (PDF document) is attached and can be downloaded below. \n\nThe COST Action TD1104 – EP4Bio2Med supports the organization of the annual School on PEF for Food Processing also for 2015. \nThe objective of the School is to offer to students\, academic and industrial staff the opportunity to improve their knowledge of the fundamentals of the technology of pulsed electric fields (PEF) for food processing\, through theoretical lectures of the leading PEF experts and practical\, hand-on experiences\, with special focus on the implementation of the PEF treatments in pasteurization of liquid foods\, enhanced mass transfer from vegetable tissues\, and extraction of valuable compounds \nThe main strengths of the School are: \n\nProviding the attendants with a timely update on the novel electroporation methods and protocols\, thanks to the participation of the main research groups working with PEF worldwide;\nPromoting the interaction between different research groups\, facilitated by the simultaneous presence in the classrooms of leading experts in the world as well as young researchers wishing to make a contribution to the evolution of electroporation technologies and their application in research as well as in industrial world;\nActive involvement of all research groups\, participating in the COST action\, in the organization of the School\, which is held every year in a different country;\nSupporting the cooperation between research and industry people\, with the content of the courses being designed for both academic and industrial researchers.\n\nThe first edition of the School was organized in Spain in January 2014 (http://pefschool.unizar.es/index.htm) by the research group “New Technologies for Food Processing and Preservation” at the University of Zaragoza. \nMembers of the Scientific Committee are: \n\nGiovanna Ferrari\, ProdAl S.c.ar.l.& University of Salerno\, Italy\nWolfgang Frey\, Karlsruhe Institute of Technology\, Germany\nDietrich Knorr\, Technical University of Berlin\, Germany\nDamijan Miklavcic\, University of Ljubljana\, Faculty of Electrical Engineering\, Slovenija\nJavier Raso\, University of Zaragoza\, Veterinary School\, Spain\nJustin Teissie\, Institute of Pharmacology and Structural Biology\, CNRS\, France\nStefan Toepfl\, German Institute of Food Technologies\, Germany\n\nFollowing the success of the first edition\, the Scientific Committee announced that the School in 2015 will be organized by ProdAl Scarl (www.prodalricerche.it)\, in collaboration with the University of Salerno (www.unisa.it). \nWe are looking forward to meet you in Salerno from 7th to 12th of February 2015! \nYou are welcome to download the PDF containing the final version of the School programme and schedule below.
URL:https://www.electroporation.net/event/school-on-pef-for-food-processing-2/
CATEGORIES:School,Workshop
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