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
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