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HigH Pressure Processing WorksHoP
By
March 9th, 2016
New PackagiNg solutioNs excelleNt Product safety
Physical PreservatioN
equiPmeNt desigN
structure oPtimizatioN
PreseNtatioN of Product coNcePts
12:00 Welcome and business lunch
13:00 Dr. Peter nünnerichuhde High Pressure Technologies Principles and equipment design considerations
13:30 Dominik Lalla, Juice Dudes cold Press Juices from the perspective of a start-up
14:00 Thea smit-Dekker, Zwanenberg Food grouptreatment of meat Products by high Pressure
14:30 Coffee break and discussion
14:40 ralf niepelt, Mondi groupflexible Packaging solutions for high Pressure Processing
15:15 Prof. Stefan Töpfl, DIL Pressure as a Tool for Food Structure Modification
15:45 kemal Aganovic & sergiy smetana, DiL sustainability aspects of high Pressure Processing
16:15 Demo activity and product trials
17:30 end
ProgrAM 09.03.2016 · dil · quakenbrück
Please send the registration form to:
german institute of food technologiesProf.-von-klitzing-straße 749610 quakenbrück
tel: +49 (0) 54 31.183 - 140fax: +49 (0) 54 31.183 - 114
e-mail: [email protected]
i hereby register for participation in the HPP Workshop
contact partner
Prof. Dr. Stefan TöpflE-Mail: [email protected]
Workshop fee: eur 180,00 excl. VATregistration open until: March 4th 2016
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