National Technical University of Athens,
School of Chemical Engineering,
Department of Synthesis and Development of Industrial Processes,
Laboratory of Food Chemistry and Technology
Lecture: “Shelf Life Prediction and Monitoring As Tools For Cold Chain Management And Food Waste Reduction”
Dr. Efimia Dermesonlouoglou is a Chemical Engineer, National Technical University of Athens (NTUA) MSc (2001), PhD (2008, in Food Science). She works as a Laboratory Teaching Staff in the Laboratory of Food Chemistry and Technology of the School of Chemical Engineering of NTUA (2014-Present). Her research activities are in the areas of kinetic modeling of food deterioration (mainly plant products), quality assessment and shelf life modeling, and innovative technologies (mainly non-thermal: osmotic dehydration, high hydrostatic pressure, pulsed electric fields) for food quality development and safety assurance. She has a long experience on food technology and in analytic and instrumental techniques of analysis. She participates actively in European and National research projects.
SESSION: NEW TECHNOLOGIES FOR SHELF LIFE EXTENSION
University of Lleida
Dept. of Food Technology
Title: “New advances in edible films and coatings for the preservation of minimally processed foods”
Olga Martín-Belloso is Professor of Food Science and Technology at University of Lleida, Spain, and Head of the research unit Novel Technologies for Food Processing. Her research interests are focussed on the development of ready-to-eat, safe and healthy products by combining the already existing processing technologies with novel techniques as well as understanding the mechanisms and kinetics underpinning the impact of novel technologies on food safety, quality and health related compounds as a basis for process and product development. She is member of several executive committees of international scientific organizations such as the European Federation of Food Science and Technology (EFFoST), where she has been the General Secretary and now is the President, the International Society of Food Engineering, where she is the Vice-President.
SESSION: SAFETY ISSUES OF PACKAGING MATERIALS
Portuguese Catholic University
Title: “Safety of food packaging: an overall perspective on developments and recent issues in Europe”
Integrates Universidade Católica Portuguesa – Escola Superior de Biotecnologia since 1988. Coordinates the packaging laboratory since 1990 and develops academic activities since 1992 (development, coordination and teaching food packaging courses at undergraduate and master level). Research works in the field of mass transfer processes applied to safety and quality of packaged food. Besides the regular Academic activities, she coordinates the Centre for Food Quality and Safety of ESB since 2013. She represents Portugal in the European Network of Food Contact Materials Laboratories since 2004 and she has integrated several working groups and panel of EFSA, since 2012, with specific contribution on exposure assessment to food contact materials.
SESSION: NEW MATERIALS FOR SHELF LIFE EXTENSION
DOMENICO DE ANGELIS
NIPPON GOHSEI EUROPE GmbH
Title: “Innovative & sustainable high barrier solutions as part of the circular economy”
Domenico graduated as Polymer Technician and he started his career in the R&D centre of a major manufacture of Fluoro-polymers, where he could deepen his knowledge of polymer processing and mechanical characterization directly on extrusion equipments and analytical instruments. Then he moved to a Japanese trading company where he was responsible of Plastic Dept. of the Milano Branch office focusing on sales and technical assistance of BOPA and OPET films as well as extrudable resins for the food packaging market. Since 2005 he works for Nippon Gohsei Europe GmbH where today he is EMEA’s Sales and Marketing Director of SoarnoL® EVOH; as well he also covers sales, marketing and technical support for Nichigo-G-Polymer™ for South European markets.
SESSION: SUSTAINABILITY AND SHELF LIFE
LICINIO DÍAZ EXPÓSITO
Centro Tecnologico ITENE
Title: “Revolutionary solutions to improve the packaging from food waste”
Dr. Licinio Diaz (Male), received his PhD in Biotechnology at the University of Murcia. Master in Molecular Biology and Biotechnology and Master in Quality Management in Laboratories. Bachelor degree in Biology and in Biochemistry. He has more than 10 years of experience in research projects. He has developed his work in bioprocesses development, and high added-value plant/microbial metabolites and enzymes identification, quantification and purification and its application in food, agronomic and pharmaceutical industry. More than 20 articles and book chapters published in peer-reviewed journals. He has worked at University of Murcia, in collaborative relationship with ENSAIA (Univ. de Lorraine, France) and applied biotechnology companies.