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Linking Biomedicine and Food Processing

STSM by Damijan Miklavčič, Professor

Period of mission: from 11/05/2014 to 17/05/2014

Home institution: University of Ljubljana, Faculty of Electrical Engineering, Ljubljana, Slovenia

Host institution: ProdAl S.c.a.r.l., Fisciano, Italy

During this STSM, I and professor Giovanna Ferrari who is the member of the Program Committee and organizer of the 2nd BFE Congress worked on integration of the 3rd BFE Congress into the program of 1st World Congress on Electroporation and PEF treatment. We recognized the importance of allowing other electro-technologies than PEF treatment to be included in the program of the world congress to maintain the momentum and audience gained during the 1st and 2nd BFE congresses. This will be achieved through establishing a sub-web page of the BFE congress and providing that BFE specific sessions will not be overlapping with PEF food processing sessions. We also worked on the program of the 2nd PEF School to be held in Salerno in February 7 to 12, 2015. The scheduling and list of potential lecturers was prepared based on 10 years of experience EBTT Workshop held in Ljubljana and 1st PEF Training School held in Zaragoza. A lecture "Electroporation based technologies and treatments" given by D. Miklavcic was organized and attended by doctoral students from informatics, chemistry, food engineering and electrical engineering departments of University of Salerno and members of the ProdAl research group. Furthermore through discussion with members of the ProdAl research group we reviewed current status of modeling PEF treatment in food processing, the chambers and electrodes used in different applications with particular interest to potential needs for improving current models.

Publication(s) originating from this mission

Journal Innovative Food Science & Emerging Technologies
Impact Factor (according to ISI Thomson) 2,997
Authors Javier Raso, Wolfgang Frey, Giovanna Ferrari, d, Gianpiero Pataro, Dietrich Knorr, Justin Teissie, Damijan Miklavčič
Title Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes
Year 2016
Issue 37/C
Pages 312-321
Status Published

 


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