Citation
(2006), "Intrafood 2005", Nutrition & Food Science, Vol. 36 No. 1. https://doi.org/10.1108/nfs.2006.01736aac.003
Publisher
:Emerald Group Publishing Limited
Copyright © 2006, Emerald Group Publishing Limited
Intrafood 2005
Intrafood 2005
22-28 October 2005, Valencia, Spain
The theme of conference was "innovations in traditional food". See: www.effost-confernce.elsevier.com
The European Federation of Food Science and Technology (EFFoST) organised the conference together with the Institute of Development and the Institute of Agrochemistry and Food Technology.
A wide range of traditional foods are produced daily all over Europe. These foods are typically produced and consumed in local areas where they have great acceptance due to their characteristic colour, flavour and texture. The large number of products is due to a number of reasons especially the diversity of cultures and varied climate conditions. Some of the technologies involved still rely on traditional manufacturing practices with low competitiveness and poor efficiency. Innovations are long overdue in most of the processes currently employed. The final goal is to achieve a consistent and regular quality while meeting consumer demands for the safety, quality and nutritional value of these foods.
The conference aimed to present the latest developments that will meet the challenges for the improvements of traditional foods.
The conference was attended by approximately 400 delegates from all over the world. There was a variety of presentations plus a large number of innovative poster presentations.
The optional pre-conference workshop covered:
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"High pressure-low temperature processing (HPLT) of foods: safety and quality aspects, process parameters and consumer acceptance" by Professor Dietrich Knorr, Berlin University of Technology, Germany;
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"Consumers survey" by Dr Liisa Lähteenmäki, VTT-Biotechnology, Finland;
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"Thermophysical properties at high pressure" by Dr Pedro Sanz, CSIC-Instituto del Frío, Spain;
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"Modelling HPLT processes" by Professor Alain Le Bail, ENITIAA, France;
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"Thermophysical properties at high pressure" by Dr Pedro Sanz, CSIC-Instituto del Frío, Spain.
The conference itself included presentations:
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"Novel analytical tools for food quality assessment" - co-sponsored by European Association of Chemical and Molecular Sciences (EuCheMS) (formerly FECS) - by Professor Dietrich Knorr, Berlin University of Technology, Germany;
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"Recent developments in instrumental analysis for food quality" by Hans Steinhart, University of Hamburg, Germany;
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"Chemical changes in food processing and its impact on quality" by Ivonne Delgadillo, Aveiro University, Portugal;
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"Sensory quality of traditional foods" by Nathalie Cayot, UMR Aromes, ENESAD-INRA, France;
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"High throughput quality assessment of packaged foods" by optical oxygen sensing by F. O’Mahony, University College Cork, Ireland;
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"Headspace concentration of selected dry-cured aroma compounds in model systems as affected" by curing agents by M. Flores, Departamento Ciencia de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (IATA) (CSIC), Spain;
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"Authentication of food products by non-destructive testing based on sensor array" by S. Mannino, University of Milan, Italy;
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"Modelling the operator know-how to control sensory quality in traditional processes" by I. Allais, UMR Ge.N.I.Al, Cemagref, France;
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"Evaluation of angiotensin I converting enzyme (ACE) inhibitory activity of dipeptides generated by the action of porcine muscle dipeptidyl peptidases" by M.A. Sentandreu, IATA (CSIC), Spain;
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"Differences in the protein composition from wild and farmed cod (Gadus morhua) fillets and from salted-dried fillets assessed by two-dimensional electrophoresis" by I. Martinez, SINTEF Fisheries and Aquaculture Ltd, Norway;
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"Evaluation of different extraction analytical techniques for the characterization of a flavour profile of wheat beer" by S. Buiatti, University of Udine, Italy;
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"Development of a smart packaging for the monitoring of fish freshness" by A. Pacquit, Dublin City University, Ireland;
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"Freezing of partially baked bakery products; challenges and risks" by A. Le-Bail, ENITIAA-UMR GEPEA, France;
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"Study of the intramuscular lipids during Teruel dry-cured ham processing" by V. Larrea, Universidad Politécnica de Valencia, Valencia, Spain;
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"Development of an on-line optical method for the assessment of the quality of whipped products" by G. Djelveh, LGCB, Université Blaise Pascal, France.
Parallel sessions were held on the following five key topics:
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safety of traditional foods;
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novel analytical tools for quality assessment;
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new approaches in modelling real foods, reflecting functionality and complexity;
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health and nutritive value of traditional foods;
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emerging technologies for safer foods.
The next annual conference of EFFoST will be held on 7-9 November 2006 at the World Forum Convention Centre, the Hague, the Netherlands. The conference theme is "sustainability of the agri-food chain" and information can be obtained from: www.effost-conference