KNVM

Program

9.30 -  10.00      Registration, coffee & tea

10.00 - 10.05     Welcome

10.05 - 10.35     Inactivation of pathogens, surrogates and hygiene indicators on food matrices with plasma-processed air and water

                             Sophie Zuber (Nestlé, Lausanne) 

10.35 - 11.05     UV-C irradiation: a novel processing method for bovine and human milk

                             Eva Kontopodi (FrieslandCampina, Wageningen)

11.05 - 11.45     Coffee, tea & posters

11.45 - 12.15     Pulsed electric field induced microbial inactivation in heat sensitive liquids – impact on product quality and shelf life

                             Stefan Toepfl (Elea Technology, Quakenbrück) 

12.15 - 12.45     Bacteriophages as a tool in the control of Listeria and Salmonella

                             Jeroen Wouters (Phageguard, Wageningen)

12.45 - 14.15     Lunch & posters

14.15 - 14.45     Mushroom Mycelium as a novel protein source: Understanding growth dynamics, flavour potential and protein quality

                             Jasper Zwinkels (Food Microbiology, WUR, Wageningen) 

14.45 - 15.15      Dispensation for the use of a Time-Temperature-Indicator on food products

                             Moniek Ringenier (Ministerie VWS, Den Haag)

15.15 - 15.45      Legislative ins and outs around novel foods

                             Addie van der Sluis (Wageningen Food & Biobased Research, WUR)  ​​​​​

15:45                  Drinks

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