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A European Workshop on Food Engineering and Technology is organized every year with the best PhD students of Europe presenting their recent results.

The first workshop took place in Germany in 2007 followed by events in France, Italy, Serbia, Spain, Switzerland and Austria. They were very successful events, of high quality and well received within the Food Engineering and Technology community. The 14th European Workshop will be held in Uzwil, Switzerland. The event is organized by the Section on Food of the European Federation of Chemical Engineering (EFCE) and supported by an industry board consisting of Nestlé, Bühler, Hipp, GNT and Elea.

Eligible are highly qualified young European scientists who will finish their PhD in Food Engineering and Technology soon or have recently received a PhD.

The following documents should be included:

  • nomination letter of the supervisor (including name, university, department, address)
  • CV of the candidate (including name, address, age)
  • title and abstract of the suggested presentation (1-2 pages) referring to the thesis or parts of the thesis with a particular focus on applied methods and obtained results
  • motivation letter explaining the scientific significance, societal impact and sustainability aspects of the work (1-2 pages)

Please note: submitted documents will be disclosed to the scientific committee and presentations during the workshop will be attended by invited workshop participants. It is advised that the contributions do not contain confidential information.

The 14th European PhD Workshop on Food Engineering and Technology is organised by the EFCE Section on Food in cooperation with DIL German Institute of Food Technologies and the University of Natural Resources and Life Sciences (BOKU) Vienna.

Chair

Prof. Dr. Henry Jäger (BOKU)

Dr. Volker Heinz (DIL)

Original research papers on innovative topics at the interface between food and engineering are welcome.

Particularly those of relevance to industry, including:

  • engineering properties of foods, food physics and physical chemistry
  • heat and mass transfer in food processing (coupled with chemical or biochemical reactions)
  • process-structure-function relationships of foods and food constituents
  • interfacial aspects of food engineering
  • food particle engineering
  • product design and engineering
  • cleaning, disinfection and rinsing
  • pasteurization, sterilization, hygienic design
  • modeling and simulation
  • process measurement and control, packaging, storage and distribution
  • design and operation of food processes, plant and equipment; process analytical technologies
  • economics of food engineering, including the economics of alternative processes

The Scientific Committee will identify the best submissions. The decision on the final selection of the candidates will be completed by April 1st, 2020. Selected candidates are expected to give a 20-minute presentation at the workshop. Supervisors are kindly asked to be present as well.