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Dernière mise à jour : Mai 2018

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fruit vegetable processing nutrition quality safety process sustainability consumer senior légume transformation qualité sécurité nutrition organoleptique durabilité consommateur senior

2nd Euro-Mediterranean Symposium on Fruit and Vegetable Processing

An integrated view on sustainability and how it can interact with quality, safety and the consumers

 4 - 6 April 2016
 University of Avignon, Campus Hannah Arendt, 74 rue Louis Pasteur 84000 Avignon

University of Avignon Home Page

Photo INRA

Sustainable processing for high quality Fruit & Vegetables

How will we be able to meet the challenge of inventing more sustainable ways to process fruit and vegetables and deliver them to the consumers? How will we ensure that they allow at least the same levels of quality, of safety, of convenience and consumer acceptability? That they decrease losses and waste? That fruit and vegetable part in food patterns is maintained or increased?

Four sessions will be held:

  1. Innovative processes for improved sustainability
  2. Quality at the heart of sustainable markets for F&V products         
  3. Constraints on F&V processing: microbial, safety and waste management issues
  4. Consumer preferences and needs - OPTIFEL sponsored session.

Sponsored sessions will be held  following the 2nd Euro-Mediterranean Symposium on Fruit and Vegetable Processing, in the framework of different programs: Quels aliments pour quels séniors ?, EcoBerries and Transformer des légumes méditerranéens : entre innovation et tradition.


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Poster prizes

With the cooperation of ACTIA, the French Association for the Technical Coordination of the Food Industry, and of Agropolis Fondation, the...
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Transformer des légumes méditerranéens : entre innovation et tradition

Le 8 avril 2016 a été organisée au CTCPA d’Avignon une journée sur l’innovation incluant des résultats de R&D présentés par des experts....
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Travel Grants

See the five young researchers selected by the Scientific Committee for the travel grants.
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 LWT – Food Science and Technology.

Special issue of LWT-FoodScience and Technology

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