Call for Papers and Other Useful Academic Information

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Dear Colleague,
please find enclosed the FOODSIM’2008 Conference
Preliminary Programme, which will be held in Dublin
from June 26-28, 2008.
More information about the event can be found on:
FOODSIM’2008
To register please go to:

FOODSIM’2008 Registration
Regards
Philippe
Preliminary ProgrammeSession TimingThursday June 26
08.00-17.00 Registration
08.45-09.00 Welcome
09.00-10.00 Modelling of Heat Transfer and Simulation of Thermal Processe=
s
10.00-10.30 Coffee Break
10.30-11.10 Invited Speaker
11.10-12.30 Predictive Microbiology applied to Food and Bio-Industries
12.30-13.30 Lunch
13.30-15.00 Chemical Risk Assessment Modelling for Food Safety
15.00-15.30 Coffee Break
15.30-17.30 Risk Assessment Modelling in Food and Biotechnology
20.00-23.00 Conference Dinner
Friday June 27
08.30-17.00 Registration
09.00-10.00 Modelling and Simulation in Food Sciences and Food Engineerin=
g
10.00-10.30 Coffee Break
10.30-11.10 Invited Speaker
11.10-12.30 Modelling and Simulation in Food Sciences and Biotechnology
12.30-14.00 Lunch
14.00-15.00 Energy Efficiency Improvement
15.00-15.30 Coffee Break
15.30-16.50 Simulation Tools for Food Analysis
16.50-17.50 COST Action Proposal
Saturday June 28
08.30-09.00 Registration
08.30-09.00 Roundtable Discussion Sustainable Food Production
09.00-10.00 Simulation of Food Production Systems and the Supply Chain
10.00-10.30 Coffee Break
10.30-11.10 Sustainable Food Production
11.10-11.30 Closing Session and Best Paper Award
Invited SpeakersPredictiveMicrobiology Tools for Evaluating the Complianc=
e of RTE Foods with theNew European Union Safety Criteria for Listeria mo=
nocytogenes
Kostas Koutsoumanis, Laboratory of Hygiene and Microbiology of Foods,Depa=
rtment of Food Science & Technology, School of Agriculture,Aristotle Univ=
ersity of Thessaloniki AUTh, Thessaloniki, Greece
Modelling and simulation of dynamical systems with a dynamical structure
Jean-Louis Giavitto, IBISC, Laboratory for Computer Science,Integrative B=
iology and Complex Systems, University of Evry, CNRS andGenopole, France
Modelling of Heat Transfer and Simulation of Thermal ProcessesFOODSIM_ENG=
_01
Global and local food quality optimization in batch thermal processes
Miri T, Tsoukalas A, Bakalis S, Pistikopoulos S, Rustem B, Fryer PJ,The U=
niversity of Birmingham, Edgbaston, Birmingham and ImperialCollege, Londo=
n, United Kingdom
FOODSIM_ANA_02
Modelling of Heat Transfer to Foods Incorporating Uncertainty in the loca=
tion of Experimental Temperature Measurement
Kevin Cronin, University College Cork, Cork, Ireland and Jose Caro Corral=
es, Universidad Aut=C3=B3noma de Sinaloa
FOODSIM_TM_03
Optimization of drying kinetics of paneer with low pressure superheated s=
team using an artificial neural network
Shivamurti Shrivastav, B.K. Kumbhar Manoj Kulshreshtha and AmarjeetKalra,=
A D Patel, Institute of Technology, Anand, Gujarat, India
Predictive Microbiology and HACCP Shelf Life PredictionFOODSIM_SCI_02
Individual Based Modelling and Flow Cytometry: Two Suitable Tools for Pre=
dictive Microbiology
Clara Prats Soler, Jordi Ferrer Savall, Daniel L=C3=B3pez Codina,Universi=
tat Polit=C3=A8cnica de Catalunya, Castelldefels and Josep VivesRego, Uni=
versitat de Barcelona, Barcelona, Spain
FOODSIM_ANA_06
Predictive modelling of Listeria monocytogenes in Irish smoked salmon
S.D. Chitlapill and N. Abu-Ghannam, Dublin Institute of Technology, E.J. =
Cummins, University College Dublin, Dublin, Ireland
FOODSIM_SCI_08
Assessment of the Sensorial Shelf Life of Cultivated Mushrooms
Debabandya Mohapatra and Fernanda A. Rodrigues, University CollegeCork, C=
ork and Jesus M. Frias, Dublin Institute of Technology, Dublin,Ireland
FOODSIM_ENG_04
Optimal dynamic experiment design as a tool for accurate estimation of mi=
crobial growth cardinal temperatures
Van Derlinden, E., Venken, L., Bernaerts, K. and Van Impe, J.F. BioTeC, K=
atholieke Universiteit Leuven, Leuven, Belgium
Chemical Risk Assesment/Exposure AssessmentFOODSIM_ANA_03
An Exposure Assessment of Mycotoxins from Feed to Food in Dairy Milk
Rory Coffey and Enda Cummins, University College Dublin, Dublin 4, Irelan=
d
FOODSIM_ANA_09
Quantitative risk ranking and prioritisation of chemical contaminants in =
skim milk powder chain
A.Adekunte, F. Butler and C.O=E2=80=99Donnell, School of Agriculture, Foo=
d Science and Veterinary Medicine, Belfield, Dublin , Ireland
FOODSIM_TM_04
A Methodology for predicting Barley =CE=B2 Glucan levels during Pre-Harve=
st Stages
Uma Tiwari and Enda Cummins, UCD School of Agriculture, University Colleg=
e Dublin, Dublin, Ireland
FOODSIM_SCI_03
Exposure assessment to phycotoxins in recreative shellfish harvesters: a =
sampling plan
Cyndie Picot, Fran=C3=A7ois-Gilles Carpentier, Alain-Claude Roudot, Unive=
rsit=C3=A9 de Bretagne Occidentale, Brest Cedex 3, France
Risk Assessment Modelling in Food and BiotechnologyFOODSIM_ENG_02
A Meta-Analysis Study of the Effect of Chilling on Prevalence of Salmonel=
la SPP, on Pig Carcasses
D. Bergin, U. Gonzales-Barron and F. Butler, UCD School of Agriculture, U=
niversity College Dublin, Dublin, Ireland
FOODSIM_SCI_05
A Preliminary Simulation Model for the Prevalence of Salmonella 4 spp dur=
ing Pork Processing in Ireland
Ursula Gonzales Barron, Francis Butler and Donal Bergin, UniversityColleg=
e Dublin, and Sharon Duggan, Deirdre Prendergast and GeraldineDuffy, Asht=
own Food Research Centre, Dublin, Ireland
FOODSIM_SCI_06
A comparison of Deterministic and Stochastic Epidemic Models for theRisk =
Assessment of Salmonella at the Preharvest level of Pork Production
Ilias Soumpasis and Francis Butler, University College Dublin, Belfield, =
Dublin, Ireland
FOODSIM_SCI_04
A Comparison of a Simple Spreadsheet Tool for Risk Assessment and aFuzzy =
Risk Assessment Tool for Ranking of Foodborne Pathogens inPoultry Meat
Beatriz Aybar-Barboza, Francis Butler, UCD School of Agriculture, Univers=
ity College Dublin, Dublin, Ireland
Modelling and Simulation in Food Sciences and Food EngineeringFOODSIM_PRO=
D_01
Modelling and simulation of bakery production lines for process analysis =
and optimization
W. Hussein, F. Hecker, M. Mitzscherling, Th. Becker, Universit=C3=A4t Hoh=
enheim, Stuttgart, Germany
FOODSIM_ANA_04
Sandwich Bread Cooling
Jean-Yves Monteau, GEPEA, UMR CNRS 6144, ENITIAA, Nantes cedex 3, France
FOODSIM_SCI_01
Effect of the temperature and relative humidity in the respiration rate (=
RR) & transpiration rate (TR) in Agaricus bisporus
L. Aguirre, J. Fr=C3=ADas and C. Barry-Ryan Dublin Institute of Technolog=
yand H. Grogan, Teagasc, Kinsealy R&D Centre, Dublin, Ireland
FOODSIM_N_01
Time to Failure and Time to Repair Profiles Identification
Giuseppe Perrica, University of Modena e Reggio Emilia, Reggio Emilia, It=
aly
Modelling and Simulation in Food Science and BiotechnologyFOODSIM_ENG_03
Estimation of two parameters to fit a tendency model for dynamic simulati=
on of an industrial crystallisation process
Michel Benne, Brigitte Grondin-Perez, Jean-Pierre Chabriat, University of=
La Reunion, Saint-Denis messageries cedex, France
FOODSIM_ANA_05
Prediction of partition coefficients of plastic additives between food si=
mulants and polyethylene films
Guillaume Gillet, Laboratoire National d=E2=80=99Essais, Trappes Cedex.St=
=C3=A9phane Desobry, Nancy Universit=C3=A9, LSGA-ENSAIA-INPL, Vandoeuvre =
l=C3=A8sNancy and Olivier Vitrac, Institut National de la RechercheAgrono=
mique, Massy, France
FOODSIM_TM_02
Reaction Engineering for Sponge Cake Baking: Development of a Methodology=
to extract an Apparent Identifiable Reaction Scheme
S. Fehaili, B. Rega, and P. Giampaoli, AgroParisTech, CNAM, INRA and M.Co=
urel and C. Bonazzi AgroParisTech, Cemagref, INRA, Massy and C.Brandam an=
d X. Meyer, CNRS/UPS/INPT, Toulouse, France
Energy Efficiency ImprovementFOODSIM_ENERG_01
An Application for Energy Optimization in Sugar Plants
Merino A. and Alves R., Center of Sugar Technology, and Acebes L. F., de =
Prada C., University of Valladolid, Valladolid, Spain
FOODSIM_ENERG_03
Computer-Aided Energy Efficiency Evaluation of Microwave Thawing
L. Boillereaux and E. Akkari, GEPEA, UMR CNRS 6144, ENITIAA and C.Josset,=
B. Auvity and C. Castelain, LTN, UMR CNRS 6607, Polytech.Nantes, France
FOODSIM_ENERG_04
Food Slab Heating by Combined Microwaves and Forces Convection: A Conjuga=
te Approach
Francesco Marra and Gianpaolo Ruocco, DICA, Universita degli studi diSale=
rno, Fisciano (SA), and Maria Valeria De Bonis, DITEC, Universitadegli st=
udi della Basilicata, Potenza, Italy
Simulation Tools for Food AnalysisFOODSIM_ANA_01
Toxical Compounds Evolution using two different Heat Transfer Delivery du=
ring Deepfrying
Gabriella Carrieri, Maria Valeria De Bonis and Gianpaolo Ruocco, DITEC, U=
niversit=C2=B5a degli studi della Basilicata, Potenza, Italy
FOODSIM_ANA_07
Moisture content and temperature evolution in foodstuffs in of ultrasonic=
ally assisted intermittent drying: preliminary results
H.A. V=C3=A1quiro, University of Tolima, Ibagu=C3=A9, Colombia, M.V. De B=
onis andG. Ruocco, DITEC, University of Basilicata, Potenza, Italy and J.=
Bonand A. Mulet, ASPA Group, Polytechnic University of Valencia, Valenci=
a,Spain
FOODSIM_SCI_07
Low-grade cane sugar crystallization study of the effects of operatingcon=
ditions on the mass of crystal germs produced carried out by designof exp=
eriments
Brigitte Grondin-Perez, Michel Benne and Jean-Pierre Chabriat, University=
of La Reunion, Saint-Denis messageries cedex, France
FOODSIM_ENERG_02
Determination of dielectric parameters of frozen materials via reverse te=
chnique
S. Curet, O. Rouaud, L. Boillereaux, GEPEA, UMR CNRS 6144, ENITIAA, Nante=
s, France
Simulation of Food Production Systems and The Supply ChainFOODSIM_PROD_02=

Discrete Event Simulation with Life Cycle Assessment Data at a Juice Manu=
facturing System
Bj=C3=B6rn Johansson, Johan Stahre and Anne-Marie Tillman ChalmersUnivers=
ity of Technology and Johanna Berlin, Karin =C3=96stergren and BarbroSund=
str=C3=B6m, Swedish Institute for Food and Biotechnology, Gothenburg,Swed=
en
FOODSIM_PROD_03
Dynamic Simulation of the Chicken Supply Chain Facing Avian Influenza Cri=
sis
Daniel Thiel, Thi Le Hoa Vo, University of Nantes and E.N.I.T.I.A.A. Nant=
es, LEM- LARGECIA, Nantes Cedex 3, France
FOODSIM_TM_01
Web-based predictive models for process optimization in small and medium-=
sized dairy enterprises
M. Schutyser, F. Smit, H. Straatsma and P. de Jong, NIZO food research BV=
, Ede, The Netherlands
Sustainable Food ProductionFOODSIM_SUS_01
Integrated Simulation Technology for safe sustainable Food Processes
Karin =C3=96stergren, Hans Janestad, Johanna Berlin and Ulf Sonesson,Swed=
ish Institute for Food and Biotechnology, Gothenburg, Sweden
FOODSIM_PROD_04
Modelling product quality in food supply chains
Martin Grunow, Renzo Akkerman and Aiying Rong, Technical University of De=
nmark, Lyngby, Denmark

–
Philippe Geril Tel: +32.59.255.330
EUROSIS -ETI Fax: +32.59.255339
Greenbridge NV E-mail: philippe.geril@eurosis.org
Wetenschapspark 1 E-mail: pgeril@yahoo.co.uk
Plassendale 1 URL: http://www.eurosis.org
B-8400 Ostend
Belgium

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