ICEF 2015 - 12th International Congress on Engineering and Food

The 12th International Congress on Engineering and Food (ICEF12) will be held in Québec City at the Québec City Convention Centre, Canada, from June 14-18, 2015.
The goal of ICEF12 is to exchange new scientific knowledge of food engineering and to promote the interaction between professionals from academia and industry. The Congress will explore new paths for innovations in a rapidly changing food sector.
ICEF12 will address questions related to the challenges that engineers are facing bringing science and creativity into food innovations. The Congress will be a vital opportunity to see what the future is for the bio-food industry, the impact of globalization and what place the local production and environmental issues should have in the world knowledge based bio-economy.
ICEF12 will serve to ensure that future challenges for the bio-food industry are anticipated and discussed and that food engineers are meeting these challenges in order to provide adequate and innovative solutions.
This is a significant opportunity for you to hear from leading edge speakers and to network with colleagues in industry and academia to ensure you keep abreast of recent developments in this fast evolving field.
Topics
Abstract Submission Deadline: 14 November 2014
Abstract submissions are invited on the following conference topics and should be submitted using the online submission system:
1. Advances in food engineering: Cooling and freezing; Thermal processing; Non-thermal processing; Drying and dehydration; Hygiene and cleaning; Separation and purification; High pressure processing; Mass transfer operations; Food fluid mechanics; Food process design ; Food safety, validation processes; Postharvest storage and food handling; Encapsulation processes; Fermentation and chemical reaction processes; Image processing; Mixing; Crystallization; Nanoengineering; Equilibrium processes.
2. Engineering properties of foods and materials science: Mechanical properties; Thermophysical properties; Physicochemical properties; Phase transitions; Rheological properties; Food structure; Packaging properties; Mixing properties; Transport properties; Equilibrium properties; Functional properties.
3. Emerging technologies and novel processes: New paths for food process innovation; Processes for functional food production; Bioprocessing; Oral processing; In vitro digestion and digestive system.
4. Modeling in food engineering: Modeling and simulation; Automation and process control; Risk assessment (chemical or biological safety); Transport phenomena; Quality parameters; Novel approaches in modeling; Kinetics modeling (microbiology, quality).
5. Sustainable engineering: Food process sustainability; Life cycle approach and carbon foot print; Waste reduction and remediation; Efficient processes (water and energy); Food security systems; Sustainability of traditional processes.
6. Future of food engineering: Education; Research; Worldwide regulations; Curriculum development; Leadership skills and mentoring; New tools (online and apps).
Executive Committee
Michèle Marcotte, Agriculture and Agri-Food Canada
Hosahalli Ramaswamy, McGill University, Canada
Cristina Ratti, Université Laval, Canada
Martin Mondor, Agriculture and Agri-Food Canada
Sébastien Villeneuve, Agriculture and Agri-Food Canada
Michael Ngadi, McGill University, Canada