Contents

• New processing, conservation and control technologies
Discussion of the bases, effects and possibilities of the processing systems introduced in food technology during the last decades. Global effects: microbiology, nutrition, functional properties. Debate on energy needs and impact on the control of greenhouse gases.
Optical sensors
Fundamentals, validation and uses. Advantages of using non-invasive and real-time systems for process control.
High isostatic pressure
Industrial equipment for treatment at room temperature or at high temperatures. Possibilities, current implementation and future projection.
Electric pulses
Industrial equipment and potential for the treatment of food fluids. Direct applications and uses as an intermediate technology for extraction, diffusion, pickling, dehydration, etc.
Homogenization at high pressure
Industrial applications for the treatment of food fluids. Microbiological and physical-chemical consequences.
Active packaging
Classic mixtures of gases and novelties in packaging proposals to improve the global characteristics of raw materials and processed products. Discussion on the possibilities of new materials used in packaging and alternatives to plastic in active packaging.
UV radiation
Direct and indirect use of the various types of UV radiation in food technology. Legislation and applications.
• Validation of technological treatments to guarantee food quality
Need and assessment tools for food processes to guarantee correct use in food processing and preservation. Mathematical models.
• Innovation management
Approach ofcompanies to face the challenges of innovation taking into account all the necessary aspects: legislation, competition, consumers, economy, etc.
• Design of new products
Foods with healthy properties
Relationship between food science and technology and dietary recommendations. Variability between types of diets and real possibilities of large-scale application.
Recovery of traditional products
Application of genetics and production systems to improve raw materials in aspects of sustainability and sensory quality. Importance in the maintenance of rural and/or large-scale areas.
Collective restoration
Challenges of centralized processing for the supply of meals with correct sanitary quality that at the same time maintain sensory quality.
• Valuation of underutilized raw materials and co-products of the food industry
Importance of using co-products generated in the food chain to reduce food waste. And at the same time obtaining new compounds with functional and nutritional properties of impact in the food formulation.