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Pozvánka – konference: Max Rubner Conference 2014, 6. - 8. října 2014, Karlsruhe
Datum: 23.09.2014
PK ČR

We are pleased to announce the Max Rubner Conference 2014 to be held

from 6 to 8 October 2014, at the Max Rubner-Institut, the German

Federal Research Institute of Nutrition and Food, in Karlsruhe, Germany.

Food processing through the use of biological agents is historically a wellestablished approach. The earliest applications go back to 6,000 BC or

earlier, with the brewing of beer, baking of bread and producing cheese

and wine. In those days the biological agents were unknowingly used. In

more modern days, in the late 19th century the food industry started to

produce enzymes for food processing.

 

Enzymes are useful biotechnological processing tools whose action can

be controlled in the food matrix to produce higher quality food products.

These include enzymes used in baking, beverages and brewing, dairy,

dietary supplements, as well as fats and oils. Even if the integration of

enzymes in food and feed processes is a well-established approach,

evidence clearly shows that dedicated research efforts are consistently

being made as to make this application of biological agents more

effective and/or diversified. In recent years, significant advances in

enzyme engineering and biocatalyst design have fastened the pace of

such developments.

 

The conference aims to provide an updated overview on the applications

of enzymes in the food sector, and of progresses made in respect to

exploit more efficient biocatalysts, through screening, structural

modification, and immobilization of enzymes. Targeted improvements aim

at enzymes with enhanced thermal and operational stability, improved

specific activity, modification of pH-activity profiles, and increased product

specificity, among others. Besides technological aspects, legal and health

issues are also addressed.

 

We invite you to participate in this inspiring conference, to meet

colleagues from other institutions and countries, to discuss common

problems, and to inform yourself about the latest developments in the

area of enzymes in food processing. We are looking forward to meeting

you in Karlsruhe!

 

Accommodation

A link to hotels in Karlsruhe: www.karlsruhe-tourismus.de

Conference Language

All contributions will be in English.

Conference Venue

The conference will be held at the Max Rubner-Institut, Federal Research

Institute of Nutrition and Food, Haid-und-Neu-Straße 9, Karlsruhe, Germany.

Evening Event – Dinner

There will be a complimentary dinner on October 7, 2014, for 60 guests.

Separate registration is required (see registration form). Seats will be

assigned to the first 60 participants (date of receipt of registration

applies).

Payment

All payments should be made in Euro by bank transfer. Sorry, no credit

card payments. Please indicate your name!

International Bank Transfer German Bank Transfer

IBAN: DE08 7500 0000 0075 0010 07 Dt. Bundesbank Regensburg

BIC: MARKDEF 1750 BLZ: 750 000 00

Konto-Nr.: 750 010 07

Reason for transfer: Verwendungszweck:

1063 1001 7427 BEW 03037309 1063 1001 7427 BEW 03037309

Registration Fee

The fee covers participation in the sessions of the conference, abstract

book, meals and drinks at the get-together, at lunch, and during coffee

breaks.

Before Sept 7 After Sept 7

Academia 230 EUR 250 EUR

Industry 400 EUR 450 EUR

Students* 90 EUR 120 EUR

(* Please fax or mail a copy of student ID)

Cancellation Policy

Registration fees will be refunded, if written cancellation is received

before September 7, 2014. No refunds will be made after this date.

 

Programme

 

Monday, October 6, 2014

 

13:00-14:00 Registration and Coffee

14:00-14:30 Welcome Address Gerhard Rechkemmer, President Max Rubner-Institut

 

Session 1 Current and Projected Food Application of Enzymes

14:30-15:10 Recent Development in Enzyme Biocatalysis for Food

Hans Peter Heldt-Hansen, Novozymes, Bagsvaerd, Denmark

15:10-15:50 Enzymes in Dairy Technology

Lutz Fischer, Universität Hohenheim, Hohenheim, Germany

15:50-16:30 Enzymes in Baking Technology

Klaus Lösche, ttz Bremerhaven, Bremerhaven, Germany

16:30-17:00 Coffee Break

17:00-17:40 Use of Lipases in Inter and Trans Esterification of Lipids

Marek Adamczak, University of Warmia and Mazury, Olstyn,

Poland

17:40-18:20 Application of Transglutaminases in Food Processing

Arash Sadeghi-Mehr, Max Rubner-Institut, Kulmbach, Germany

19:00 Get-together

 

Tuesday, October 7, 2014

 

09:00-09:40 Enzymatic Modification of Polysaccharides

Sabine Flitsch, University of Manchester, Manchester,UK

09:40-10:20 Applications of Cold-Adapted Enzymes in the Food Industry

Elisabeth Helmke, Alfred-Wegener-Institut, Bremerhaven

10:20-10:50 Coffee Break

10:50-11:30 Potential Application of Phytases in Food Processing

Ralf Greiner, Max Rubner-Institut, Karlsruhe, Germany

 

Session 2 Screening, Improvement, Production, Downstream

Processing

 

11:30-12:10 Enzymes from Basidomycetes for Food Applications

Ralf Berger, Universität Hannover, Hannover, Germany

 

 

12:10-12:50 Immobilised Enzyme Technology for Food Applications

Marie Walsh, Utah State University, Logan, USA

12:50-13:50 Lunch Break

13:50-14:30 Improving Enzyme Performance in Food Applications

Pedro Fernandes, Technical University of Lisboa, Lisbon,

Portugal

14:30-15:10 Metagenomic Approach for New Enzymes for Food

Applications

Wolfgang Aehle, Brain AG, Zwingenberg, Germany

15:10-15:40 Coffee Break

15:40-16:20 Production of Industrial Enzymes for Food Application

Patrick Lorenz, AB Enzymes, Darmstadt, Germany

16:20-17:00 Modern Downstream Processing for Protein Isolation and

Fractionation

Steffen Hartwig, Universität Hannover, Hannover, Germany

17:00 Departure for Dinner

 

Wednesday, October 8, 2014

 

Session 3 Legal and Health Aspects

 

09:00-09:40 Risk Assessment of Food Enzymes by EFSA: First Experiences

Anne Theobald, EFSA, Parma, Italy

09:40-10:20 Enzyme-induced Allergies and Strategies to Avoid Exposure

in the Food Industry

Ingrid Sander, University of Bochum, Bochum, Germany

10:20-10:50 Tenderizing Enzymes in Meat Technology

Per Ertbjerg, University of Helsinki, Helsinki, Finland

10:50-11:30 Coffee Break

Registration Form


 

 

Registration Form

 

Max Rubner Conference 2014

Title

Last Name

First Name

Organisation

Address

Phone

E-Mail

Fax

 

Vegetarian Meal for Lunch yes no

Registration for Complimentary Dinner yes no

Vegetarian Meal for Dinner yes no

 

Privacy Statement: I hereby consent storage of my

personal data for future information about MRI events.

I can withdraw this consent any time to stop further

mailings. Yes

 

Signature

Registration is complete upon receipt of payment.