15. April 2021: Smart and Sustainable Food Processing of Organic fresh produce – What’s promising, what’s new?

Fecha de publicación: 15/04/2021
Fuente: Atb-potsdam
The online workshop presents results of the transnational project SusOrgPlus. 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.
15 April 2021, 3 - 5 pm (CEST)
The workshop addresses organic food producers and processors, organic fresh produce associations, on-farm processors and researchers. On the agenda are the final results of the transnational project SusOrgPlus ...  
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 CO 2 neutral heat pump and control of the dryer
Agenda ( Download PDF )      Vera Tekken (ATB, Germany), the moderator, will guide through the programme.  3.00 pm     Welcome and Introduction       Barbara Sturm - Scientific Coordinator SusOrgPlus and Scientific Director of 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      "CO 2 heat pump dryer" - Michael Bantle, SINTEF, Norway      "Innovative Pre-Processing" - Oliver Schlüter, ATB, Germany      "Functional ingredients and snacks" - Paola Pittia, 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 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
The project SusOrgPlus aimed at the development of 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. The transnational project was funded via the ERA-net CORE Organic Cofund . 
Find more information on the project susorgplus.eu