Programme
25 th October 2006: Day 1
09.20 - 09.30 Welcome and Introduction
09.30 - 09.55 ‘Food research and nanotechnology in the EU: towards FP7 and beyond’
Dr Valerio Abbadessa EU DG RTD Unit E2 - Food Quality
- evolution of food research in EU
- nano in food
- FP7: Theme 2 (including nano)
- "Food for Life" ETP
10.00 - 10.25 ‘Nanoemulsions for beverage applications’
Tim Wooster,Food Science Australia
- the formation of sub 50 nm triglyceride nanoemulsion particles
- the encapsulation and stability of food bioactives in these nanoemulsions
10.30 - 10.55 ‘ Rapid Safety Testing of Food Nanomaterials Using High Content
Screening and Zebrafish Model’
Robert Donofrio, Global Lifescience Solutions
11.00 – 11.25 Coffee Break
11.30 – 11.55 ‘Consumer Perspectives on Food and Nanotechnology’
Professor Lynn Frewer, Food Safety and Consumer Behaviour, Wageningen University
- consumer attitudes towards emerging technologies
- trust in risk-benefit management
- implications for the development of a commercialisation strategy
12.00 - 12.25 ‘ Nanomaterials in Food and Food Contact Materials: Regulatory and Consumer Safety Implications’
Qasim Chaudry, Central Science Laboratory
12.30 – 12.55 ‘Techniques for Food Products’
Prof dr Cees Van Rijn, Aquamarijn Micro Filtration BV
- Micro filtration of beverages with microsieves
- The future of Nanowire sensing along the food chain
13.00 – 14.10 Lunch
14.15 – 14.40 ‘Multi Analyte Sensing in Food Analysis’
Dr Anna Tudos, Biochip Group, Faculty of Science & Technology, University of Twente
- Requirements for food analysis techniques
- Why is surface plasmon resonance suited for food analysis?
- Examples on the micro- (and nano)scale
14.45 – 15.10 ‘Micelles for Foods and Nutritional Supplements’
Dr Frank Behnam, AQUANOVA German Solubilisate Technologies (AGT) GmbH (Darmstadt)
- Encapsulation of substances on nanoscale
- Improving bioavailability of nutrients
- Technical & functional applications of solubilisates
15.15 – 15.40 ‘Nano4Vitality - an Innovation Factory for Food and Health Systems’
Kees Eijkel, Nano4Vitality
- Short-term product introduction on the basis of innovation leveraged by nanotechnology.
- The use of consortia of end users, high-tech SMEs and academia and strongly managed milestone-driven projects to this end.
- New forms of cooperation that speed up innovation.
15.45 – 16.10 Tea Break
16.15 - 16.40 ‘Advanced Nanotechnology Thin Film Approaches for the Food and Medical Industry: An Overview of Current Status’
Professor Vasco Teixeira, GRF-Functional Coatings Group, University of Minho
- How nanotechnology approaches can be used to design and to create nanostructured functional materials?
- Using advanced nanocoatings systems to meet the challenges of food packaging, health and biomedical industry.
- Coatings and nanomaterials technology market status. Future applications.
16.45 – 17.10 ‘The Emerging Global Regulatory Framework for Nanotechnology’
Mark Mansour, Foley & Lardner LLP
17.30 – 19.00 Drinks Reception sponsored by the Food Processing Faraday and Foley & Lardner LLP
26 th October 2006: Day 2
09.00 - 09.10 Day 2: Introduction and Welcome
09.10 - 09.35 ‘Micro- and Nanotechnologies in Food from a Wageningen Perspective’
Dr Frans Kampers, Wageningen University
- Micro- and nanotechnologies for healthier and safer foods
- New food products and product innovation
- Risks and consumer perception needs
09.40 - 10.05 ‘Low Molecular Weight Gelators: Novel Formulating Ingredients’
Dr Kjeld van Bommel, Biomade Technology Foundation
- Biomade gelators applications in gelating aqueous solutions and oils are described, also their compatibility with additives, including salts
- The gelation and stabilization of emulsions and increasing the bioavailability of included compounds is also discussed
10.10 – 10.35 ‘ Potential of nanotechnology for the Food Packaging Industry’
Zahra Akbari, Tehran University
- Shelf life of food depends on gas permeability of packaging
- Nanotechnology can improve gas permeability of packaging
- Biobased nanocomposite can Develop Antimicrobial Packaging
10.40 – 11.05 Coffee Break
11.10 – 11.35 ‘Nanotechnogy and Food Safety’
Dr Hans Bouwmeester, RIKILT Institute of Food Safety, Wageningen.
- Nanotechnology and food production
- Nanoparticles in food (functional foods)
- Risk-benefit approaches
11.40 – 12.35 Debate: ‘Nanotechnology and Food – Health, Safety and Public Awareness’
Panel : Kees Eijkel, Donald Bruce, David Bennett
12.40 – 13.45 Lunch
13.50 – 14.15 ‘Techniques in the Characterization of Foods – an Overview’
Prof Malcolm Povey, Procter Department of Food Science, University of Leeds
- Foods are generally complex, heterogeneous systems, often containing high concentrations of naturally occurring nano-particles (proteins!)
- Ultrasound spectroscopy offers the best prospect for the characterisation of concentrated systems of nano-particles in foods
14.20 – 14.45 ‘New Technologies to Screen Multiple Contaminants in Foods’ – the BIOCOP Project’
Chris Elliot, Queens University, Belfast
14.50 - 15.15 Tea break
15.20 – 15.45 ‘Indicators for Food Freshness and Tamper Prevention: A New, Simple Nano-based Intelligent Ink for Oxygen’
Prof Andrew Mills, University of Strathclyde
- Most food are packaged under a modified, largely oxygen free, atmosphere
- Package-incorporated indicators that provide information regarding this atmosphere are few and often relatively expensive
- A new, simple nano-based intelligent ink for oxygen is described has great potential for use in the MAP industry
15.50– 16.15 ‘ Current and Potential Regulation of Nanotechnology in the Food Industry ’
Neville Craddock, Neville Craddock Associates
- The current regulatory framework for foods, food additives and food contact packaging materials
- Addressing possible deficiencies in the scope and application of current legislation and strengthening it in view of an identified need for specific safety data
- Accommodating safety assessments into existing regulatory frameworks
16.20 – 16.30 Closing Remarks
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