WORKSHOP ON HIGH PRESSURE UTILISATION IN THE FOOD INDUSTRY

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1 WORKSHOP ON HIGH PRESSURE UTILISATION IN THE FOOD INDUSTRY DATE: FRIDAY 30 MAY 2008 VENUE: HOTEL BAROKO TOMSOVA 11/13, PRAGUE 10, CZECH REPUBLIC Event director: Ing. Milan Houška Food research institute Prague Výzkumný ústav potravinářský Praha

2 INTRODUCTION This public workshop is a third one in the range of events throughout Europe that is being arranged as part of the output from the Integrated Project NovelQ. The project is a large EU funded research programme exploring the benefits and commercial challenges for novel processing technologies. The workshop will introduce delegates to high pressure technology as researched in NovelQ as well as highlight the commercial experience of food companies using high pressure technology. High pressure is a mild processing technology that can be used for preservation of food products. By applying pressures up to 700 MPa and with or without using elevated temperatures, it is possible to inactivate micro-organisms and enzymes to extend the shelf life of food products and maintain the fresh characteristics of the processed foods. Each presentation will have an industrial focus and will be followed by a short discussion. The workshop will include tasting of fruit-vegetable juices treated by high pressure and a visit to the high pressure laboratory of Food research institute Prague (VUPP/FRIP), where the juices, in collaboration with two Czech companies Beskyd Fryčovice (food manufacturer) and Ždas (equipment supplier) have been developed and successfully introduced in the market. In short, FRIP deals with fundamental and applied research, with developments in food chemistry, biochemistry and engineering. The institute plays an important role in the scientific and technological research in this country and in collaboration with NovelQ partners inside and outside Europe. WHY NOVELQ NovelQ is a 5 year, European funded 6 th Framework Project which brings together European expertise in science, technology, plant design and product manufacturers to address incremental innovations in novel processing and packaging. Novel processing includes high pressure, pulsed electric fields, cold plasma, advanced heating technologies and new packaging concepts. Europe already has a competitive position based on patents, expertise and pilot-scale facilities in this area. To maintain and strengthen this competitive advantage, NovelQ aims to develop basic research and strategic solution to demonstrate: Substantial extension to the shelf-life of food products Response to the demands of consumers for food with fresh characteristics which contribute to health, convenience and well-being Enhancement of eco-friendly, innovative processing (reduction of energy, chemicals and product loss). WHO SHOULD ATTEND? This workshop will be of interest to delegates working in the food manufacturing, new product development, food retailers or equipment supplying industries. Some basic knowledge of food science and technologies is required.

3 PROGRAMME THURSDAY 29 MAY Preliminary registration and welcome drink at Baroko Hotel FRIDAY 30 MAY Registration Welcome and introduction to the workshop Ing Milan Houška, FRIP Introduction to NovelQ Dr Huug de Vries, Wageningen UR Sterilisation of foods with high pressure - challenge or reality Ir Ariette Matser, Wageningen UR Coffee break Experience with production of fruit - vegetable juices treated by HP Ing Milan Houška, FRIP Tasting of juices HPP equipment for food: examples of industrial uses & processing costs Dr Carole Tonello, NC Hyperbaric Lunch Pressure assisted sterilisation in practice Ir Hans Hoogland, Unilever Panel discussion and questions: future of HP technology Transfer to FRIP Visit to HP laboratory of FRIP Return to hotel Baroko Workshop dinner at Baroko Hotel News in production of smoothies treated by HP Dr Rosemary Cowan, Barefruit

4 NovelQ workshop on high pressure utilisation in WORKSHOP VENUE Hotel Baroko Tomsova 11/ Praha 10 Tel Fax VISIT TO HIGH PRESSURE LABORATORY OF FOOD RESEARCH INSTITUTE PRAGUE There will be arranged for a bus transfer to bring the workshop delegates to FRIP and back to Baroko Hotel. Address: Food research institute Prague (FRIP/VUPP) Rádiova 7 Praha 10 DINNER The informal dinner will be held at Baroko Hotel. COST PER DELEGATE The cost per delegate: 3,000 CZK (19% VAT included). The cost includes workshop fee, meeting package, lunch and dinner on 30 May, bus transfer to FRIP. DEADLINE FOR REGISTRATION: Please register by Friday 9 May We advise you to send us your registration at your earliest convenience as we have only a limited number of places available for the workshop attendees. HOTEL ACCOMMODATION For the workshop delegates, an optional room reservation has been made at Baroko Hotel. Price for a single room: 1,700 CZK Please make your room reservation directly with the hotel, stating workshop in your booking. The rooms will be kept available for the workshop delegates until 1 May The bookings after 1 May are on a firstcome-first-served basis.

5 REGISTRATION FORM RETURN BY , FAX OR POST I wish to register for NovelQ workshop on high pressure utilisation in the food industry Venue: Baroko Hotel, Tomsova 11/13, Prague 10, Delegate Date: 30 May 2008 Block capital letters please Surname... Dr/Mr/Miss/Ms First name... Position... Company... Address......Postcode... Tel...Fax Person to whom correspondence should be sent (if different) Block capital letters please Surname... Dr/Mr/Miss/Ms First name... Position... Company... Address......Postcode... Tel...Fax Cost per delegate: (payable to FRIP in advance of the event) 3,000 CZK (19% VAT included) Conference dinner on 30 May please tick. Please state any special dietary requirements... Payment will be made by bank transfer to: Account name: Výzkumný ústav potravinářský Praha Bank details: Komerční banka, a.s. K Botiči Praha 10 Account number: /0100 IBAN: CZ BIC(SWIFT): KOMBCZPPXXX VAT: CZ Deadline for registration: Friday 9 May Please send us your registration as soon as possible. Cancellations - More than 20 working days before the event, full refund days before the event, 50% of the fee will be refunded. - Less than 10 working days before the event, no refund. Substitutions - May be made at any stage at no cost. Please return by , fax or post to Food Research Institute Prague Ing. Milan Houška Radiova Prague 10 Fax: For further information please contact Ing. Milan Houška,FRIP Tel

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