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.
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) - REGISTRATION
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
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.
Editor: Karin Ullven / Design: Christine Dilling
