Smart and sustainable food processing of organic fresh produce: what’s promising, what’s new?

Experts from research and industry will discuss about smart and low energy input processing chains, natural food additives and colourants, and supportive material for a code of practice to increase sustainability and consumer acceptance of organic food stuffs. Among other contributions, the workshop will present the final results of the EU project SusOrgPlus, which was funded via the ERA-net CORE Organic Cofund.

2021.03.29 | Christine Dilling

Online-Workshop

Smart and Sustainable Food Processing of organic fresh produce: What’s promising, what’s new?

FINAL DISSEMINATION WORKSHOP OF THE EU PROJECT SUSORGPLUS

15 APRIL 2021, 3-5 PM (CEST)

Experts from research and industry will discuss  about smart and low energy input processing chains, natural food additives and colourants, and supportive material for a code of practice to increase sustainability and consumer acceptance of organic food stuffs. Among other contributions, the workshop will present the final results of the EU project SusOrgPlus, which was funded via the ERA-net CORE Organic Cofund.

TOPICS

·       Dynamics of food processing

·       Non-invasive real-time measurement

·       Resource efficiency and energy efficiency in drying

·       Reduction of losses

·       Smart adaption of processes

·       Precise specification of end product quality

·       Extend control systems starting from the product

·       Drying with CO2 neutral heat pump and control of the dryer

TARGET GROUPS

·       Organic Food Producers and Processors

·       Researchers

·       Organic Fresh Produce Associations

·       On-Farm Processors

AGENDA

3 pm - Welcome and Introduction

Moderator: Vera Tekken, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Germany

Barbara Sturm Scientific Coordinator SusOrgPlus and Scientific Director, ATB, Germany

3.10 pm - What do consumers want, what do producers want?

"Field of tension: product quality", Albert Esper, Innotech, Ingenieursgesellschaft, Germany

"From organic ingredients to organic food: a playground for innovation", Marian Blom, Bionext, Netherlands

"Sensory consumer acceptance of organic products with natural food additives and

colourants", Liliana Badulescu, University of Agricultural Sciences and Veterinary Medicine of Bucharest, Romania

3.50 pm - Smart processing

"Smart control systems", Barbara Sturm, ATB, Germany

"Organic food processing, actual principles, new challenges and possible ways to go", Ursula Kretzschmar, Research Institute of Organic Agriculture (FiBL), Switzerland

4.20 pm Sustainability

"CO2 heat pump dryer", Michael Bantle, SINTEF, Norway

"Innovative Pre-Processing", Oliver Schlüter, ATB, Germany

"Functional ingredients and snacks", Lilia Neri, University of Teramo and Roberto Moscetti, Tuscia University, Italy


4.50 pm - Code of Practice, Final conclusions, outlook

Barbara Sturm, ATB

REGISTRATION

The workshop will be held via Zoom. Registration is free of charge.
Please register by 13 April 2021 via https://susorgplus-workshop.eventbrite.com

Organisers:
Leibniz-Institut for Agricultural Engineering and Bioeconomy, Potsdam
University of Kassel

Contacts:
Nina Schwab nschwab@atb-potsdam.de
Gardis von Gersdorff g.gersdorff@uni-kassel.de

More Information:
SusOrgPlus Project Website: https://www.susorgplus.eu
ATB’s Website: https://www.atb-potsdam.de/en

Funding Information:
The transnational project SusOrgPlus was funded via the ERA-net CORE Organic Cofund.

 

 

Agriculture and food