Presentations of selected national PhD candidates
in Food Engineering and Technology at European level
Organized by the Section on Food of the European Federation of Chemical Engineering (EFCE)
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 17th European Workshop will be held in Aachen, Germany. 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, GNT, Elea, Alfa Laval and Arla Food Ingredients.
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:
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 17th 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.
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:
The Scientific Committee will identify the best submissions. The decision on the final selection of the candidates will be completed by March 12, 2024. Selected candidates are expected to give a 20-minute presentation at the workshop. Supervisors are kindly asked to be present as well.