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24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

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

Definitive Program

Program at a glance clic here

Full Program (PDFversion)

Monday 4 April

  • 10h00 - 13h30  Registration – Setting up poster session 1
  • 12h00 - 13h30  Welcome brunch
  • 13h30 - 14h00  Welcome speeches
    • Georges Linares – Vice-Président for Research, Université d’Avignon et des Pays de Vaucluse
    • Michel Bariteau – President of the INRA Center PACA
    • Catherine Renard – Head of the Unit for Safety and Quality of Plant Products, INRA
  • 14h00 - 15h25 Topic 1 - Innovative processes for improved sustainability 

                  Chair: Catherine Bonazzi — AgroParisTech, Inra, Université Paris-Saclay Massy

    • 14h00 IC - Henri Jäger - Innovative technology options for resource efficient and high quality fruit and vegetable processing.
    • 14h40 IO1 - Graziele Gustinelli  - Supercritical CO2 extraction of bilberry (Vaccinium myrtillus L.) seeds: composition and antioxidant activity.
    • 14h55 IO2 - Vlad Nicolae Arsenoaia  - CFD simulation of heat and mass transfer during apricots drying.
    • 15h10 IO3 - Ariette Matser – High pressure high temperature treatment: potential applications for preservation of food products, with special focus on tomato products
  • 15h25 - 16h55 Coffee break -Posters session 1
  • 16h55 - 18h30 Topic 2 - Quality at the heart of sustainable markets for F&V products

                 Chair: Olivier Dangles — University of Avignon, France

    • 16h55 QJ1 - Ricardo Malheiro - Addition of olive leaves improve the sensorial and volatile fractions of olive oil from cv. Cobrançosa.
    • 17h15 QO1 - Sam Multari - Potential of Fava Bean as Future Supply of Protein and Phenolic Compounds.
    • 17h30 QO2 - Marc Lahaye - Apple cell wall contribution to fruit viscoelastic properties.
    • 17h45 QO3 - Justyna Kadzińska  - Effects of pumpkin purée incorporated into the polymer matrix on the physicochemical properties of edible pumpkin films.
    • 18h00 QO4 - Lenka Staronova - Mapping the colour changes in frozen-thawed blueberry using computer vision system.
    • 18h15 QO5 - Montserrat Pujola - Effects of the drying technique on the retention of phytochemicals in conventional and organic plums (Prunus domestica L.).
  • 18h30 - 19h30 Get together party

Tuesday 5 April

  • 8h30 - 9h55 Topic 3 - Constraints on F&V processing: microbial, safety and waste management issues  

                Chair: Pierre Picouet — IRTA, Monells (Girona), Spain

    • 8h30 NC Ana Allende – Ready-to-eat vegetables: current problems and potential solutions to reduce microbial risks in the production chain
    • 9h10 NO1 Oluwafemi J. Caleb – Impact of minimal processing on the dynamics of volatile organic compounds emitted from fresh strawberry
    • 9h25 NO2 Madalena Sobral –Thermally processed fruit salads with long shelf-life at different storage temperatures
    • 9h40 NO3 Cyrelis Collazo Cordero – Studies on the biocontrol mechanisms of Pseudomonas graminis strain CPA-7 against food-borne pathogens on fresh-cut fruit
    • 9h55 NO4 Gary Pickering – Quality and sustainability of juice and wine: technologies for removing alkyl-methoxypyrazines
  • 10h10 - 11h00 Coffee break 
  • 11h00 - 12h20  Topic 1 - Innovative processes for improved sustainability

                 Chair: Henry Jäger — University of Natural Resources and Life Sciences, Vienna, Austria

    • 11h00 IJ1 Stella Plazzotta – Effect of high pressure carbon dioxide on the storage quality of unpasteurized apple juice
    • 11h20 IO4 Lorenzo Siroli – Use of lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb’s lettuce
    • 11h35 IO5 Chaitanya Sarangapani – Impact of atmospheric plasma on quality-related attributes of cherry tomatoes
    • 11h50 IO6 Lovisa Eliasson – Effect of drying technique, particle size and fractionation on the extraction efficiency of anthocyanins from bilberry press cake
    • 12h05 IO7 Boudewijn Meesschaert – Biomimetic processes for phosphate recovery from waste water of vegetable and potato processing companies
  • 12h20 - 14h Lunch - Setting up posters session 2
  • 14h- 15h40 Topic 2 - Quality at the heart of sustainable markets for F&V products

               Chair: Jarosław Markowski — Research Institute of Horticulture, Skierniewice, Poland

    • 14h00 QC Cristina Garcia-Viguera – Changes in phytochemicals during Fruit and Vegetable processing
    • 14h40 QO6 Julie Le Grandois – Online determination of antioxidant capacity of lipophilic compounds from Capsicum annuum using HPLC-ABTS and determination of interactions between lipophilic compounds in synthetic mixtures
    • 14h55 QO7 Sylvain Guyot – Recent advances on the phenolic molecules and oxidative mechanisms involved in the color of classical and “rosé” cider apple juices
    • 15h10 QO8 Lagle Heinmaa – Health-beneficial and health- threatening compounds in organic apple juice depending on processing technology
    • 15h25 QO9 Eivind Vangdal – Effects of the drying technique on the retention of phytochemicals in conventional and organic plums (Prunus domestica L.).
  • 15h40-16h55 Coffee break -Posters session 2  

                Chair: Ana Allende — CEBAS-CSIC, Murcia, Spain

    • 16h55 NJ1 Ana Meireles – Persistence of pathogenic and spoilage bacteria in a minimally processed vegetables plant
    • 17h15 NJ2 Jaabir Adekunle-Jimoh – Evaluation of heavy metals and health risk index in Amaranthus hybridus L. vegetable grown in selected farms in Ibadan, Nigeria
    • 17h35 NO5 Cécile Bigot – Studies on the biocontrol mechanisms of Pseudomonas graminis strain CPA-7 against food-borne pathogens on fresh-cut fruit
    • 17h50 NO6 Hugues GuichardBrettanomyces anomala, a double drawback for cider aroma
    • 18h05 NO7 Marija Zunabovic – Strategies of shelf life prolongation of fresh-cut vegetables
  • 18h30 – 19h30 Visit of Avignon old town OR Workshop: European projects
  • 20h30 Gala dinner at the Cabaret Rouge Gorge

Wednesday 6 April

  • 8h30 - 10h35 Topic 4 - Consumer preferences and needs - OPTIFEL sponsored session

               Chair: Catherine Renard — SQPOV, INRA, Avignon, France

    • 8h30 MC Isabelle Maitre – Are fruits and vegetables good candidates for an appealing diet for the elderly?
    • 9h10 MJ1 Mihaela Geicu-Cristea – Consumption and attitudes regarding berries-based products – comparative analysis of Romania and France
    • 9h30 MO1 Carmen Barba – Odorants increase sweetness perception in fruit juices
    • 9h45 MO2 Matthieu Mingioni – Do elderly people differ in their preferences? Sweet and acid preferred levels in apple purees
    • 10h00 MO3 Davide Menozzi – Understanding and modelling vegetables consumption among young adults
    • 10h15 MJ2 Catherine Bowe – Improving sensory perception by compensatory pathways on populations with sensory impairments
  • 10h35-11h00 Coffee break
  • 11h00 – 11h50 Topic 2 - Quality at the heart of sustainable markets for F&V products

               Chair: Cristina Garcia-Viguera — CEBAS-CSIC, Murcia, Spain

    • 11h00 QJ2 Mariaelena Di Biase – Biopreservation of nutritional and microbiological features of ready-to-eat vegetables processed by the probiotic strain Lactobacillus paracasei LMG.
    • 11H20 QO10 Catherine Caris – Tomato carotenoids processing during simulated digestion: stability and transfer between tomato particles from Hot Break and Cold Break tomato purée, emulsion and mixed micelles
    • 11h35 QO11 Aleksandra Polubok – Triterpenes and phenolic content in the peel of seven apple cultivars in relation to fruit maturity and treatment before peeling
  • 11h50 Poster prizes
  • 12h20 - 14h Lunch
  • 14h00 – 15h20 Topic 1 - Innovative processes for improved sustainability

                Chair: Dominique Pallet — CIRAD, Montpellier, France

    • 14h00 IJ2 Mauro D. Santos – Watermelon juice and melon juice preserved by hyperbaric storage at variable (uncontrolled) room temperature as an alternative to refrigeration
    • 14h20 IO8 Zehra Kaya – UV-C Irradiation Assisted with Mild Heat Treatment for Inactivation of S. cerevisiae in Verjuice
    • 14h35 IO9 Jean-Roch Mouret – Modelling of the production kinetics of the main fermentative aromas in winemaking fermentation
    • 14h50 IO10 Ester Betoret – Effect of high pressure processing and trehalose addition on structural dependent functional properties of mandarin juice enriched with probiotic microorganisms
    • 15h05 IO11 Luciana Gomes – Identification of key factors affecting biofilm formation in food industries.
  • 15h30 - 16h30 Round Table: Sustainability, what can it mean in F&V processsing?
  • 16h30 -17h Conclusions – Identification of next venue


  • 15h30- 17h30 Ecoberries session

Thursday 7 April

 Quels aliments pour quels séniors ? (in french). 

More informations here

Friday 8 April

Transformer des légumes méditerranéens : entre innovation et tradition (in french) 

More informations  here