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ON AIR
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Speaker

Kyösti Pennanen

Dr Kyösti Pennanen is a Senior Scientist at VTT Ltd (Technical Research Centre of Finland) and holds a Docent position at University of Vaasa, School of Marketing and Communication. He has over 15 years of experience in consumer research related to food. He is passionate about understanding food consumption and integrating consumers’ voice with new food product and food technology development aimed at supporting healthy and sustainable life. Recently, he has been leading consumer research in projects dealing with consumer acceptance of food irradiation, 3D food printing, smart packaging labels, and sustainable food ingredients. 

Abstract

Effect of labelling food products with varying information about food irradiation and related benefits on consumer’s product acceptance 

Food irradiation technologies offer undeniable benefits in relation to food safety and quality, but consumers might hold suspicions or even adverse associations with irradiated foods. This presentation introduces results of two independent consumer studies in which information in varying formulations about food irradiation was presented to Finnish, German and Spanish consumers (n=1200 in total) in a form of packaging label of fresh cultivated blueberries. Results of the studies show that consumer acceptance is higher when no explicit irradiation information is delivered to consumers. In addition, adding some explanatory benefit to justify food irradiation increases consumer acceptance. Overall, both studies suggest that consumer acceptance of irradiated foods can be improved through careful introduction of food irradiation information on product labels.

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Speaker

Jean-Baptiste Perrin

Jean-Baptiste Perrin is a veterinarian epidemiologist, who served as a veterinary public health inspector in the French public administration for 10 years. He worked first for the national agency for food safety (Anses) and then for the French Ministry of Agriculture, where he was in charge of epidemiological surveillance in animal health and in the food chain. In 2018, he left the French administration and moved to Berlin, where he worked for the German Federal Ministry of Agriculture, in the Department of Veterinary Affairs in Exports. He joined the European Commission in February 2020, and since then serves as legislative officer in the Unit ‘Food Hygiene and Food Fraud’ of DG-SANTE. There, he is in charge of policies on zoonoses monitoring, surveillance and control of Salmonella and Campylobacter, and decontamination of food.

Abstract

Jean-Baptiste Perrin will present the findings of the evaluation carried out by the European Commission on the European legislation for the treatment of food with ionising radiation. The evaluation started in 2018 and was carried out under the ‘Better Regulation’ framework. It aims to assess whether Directives 1999/2/EC and 1999/3/EC are still fit for purpose, considering five different criteria: relevance, effectiveness, efficiency, EU-added value and coherence. 

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Speaker

Celina Horak

Celina Horak is a Radiation Processing Specialist in the Department of Nuclear Applications of the International Atomic Energy Agency (IAEA)
She is a Microbiologist, Master in Industrial Food Technology by the Argentine University of Enterprise (UADE) and MSc on Biotechnology by the University of Buenos Aires (UBA).
She has more than 30 years of experience in the field of radiation processing research and applications for health, food and agriculture, environment and industry development. Before joining the IAEA in August 2019, she was Manager of the Centre for Radiation Science and Technology at CNEA, Argentina, and Professor of the Nuclear Engineering Programme and in the Specialization in Nuclear Applications at the Beninson Institute.

Abstract

Widening the meals variety for immunocompromised persons and other target groups by ionizing radiation

Ionizing radiation has shown to be effective in widening the variety of foods and prepared-meals available for target groups such as immunocompromised persons or malnourished, affording them safer, nutritious, and attractive or tasteful options for their diet. 

Low microbial or sterile meals, in addition to shelf-stable and nutritious foods are some of the recent achievements using this technology from different researchers worldwide.  In this presentation I will provide an overview of some of the approaches used to obtain these products and their impact in the society.

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Speaker

Marc-Remo Kündig

Marc-Remo Kündig has been General Manager of Kündig Nahrungsmittel GmbH & Co KG since 2015 and Kündig Group Chief Business Development since 2020. A qualified marketing (SAWI) and management-specialist (HSG), passionate about food trends and new technologies. Marc previously worked as a product manager for leading companies in the dental and automobile industries, where he was able to hone his management skills in four languages.

Abstract

The Struggles of Water and Heat in Food Sterilization – Opportunities for Food Irradiation

Biosteril® – A Kündig Group Brand, qualifies as the European pioneer in Sterilization since 1994. Marc-Remo Kündig has been responsible for Biosteril ® since 2015 and has thoroughly analysed the benefits and struggles of steam-sterilization. As the official technical partner of Bühler’s LEEB solution for trials during the R&D phase, Kündig has evaluated the pros of cons of LEEB treatments, executing numerous pilot projects for customers in the food and herbal medicine Industry. The first part of this presentation discusses the importance of complying with the food safety requirements and maintaining the product quality, as well as the challenges experienced with steam sterilization. The second part of the presentation discusses the opportunities and challenges of food irradiation technologies, such as LEEB, for the spice industry in Europe. 

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Speaker

François Trevisan

Microbiologist and food safety engineer, after 8 years working as group food safety coordinator, industrial quality manager and supplier quality manager for an international company specialized in fresh bakery product production at own brand and retailers brand, I’ve joined the group Colin in 2018 as quality director. In 10 ten years working for food industries, I’ve conducted several studies regarding microbiological shelf life determination and the effect of several parameters on product alteration. My actual researches are focused on the identification and development of processing methods able to achieve new microbiological targets set by different food industry sectors on dehydrated spices, herbs and vegetables.

Abstract

This presentation will put the focus on the microbiological safety challenges of the spices and ingredients industry: evolution of market and consumer requirements, benchmark on technologies available to manage the risk.

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Speaker

Carl Blackburn

In 2009, Dr Blackburn joined the Food and Environmental Protection Subprogramme of the Joint FAO/IAEA Centre of Nuclear Techniques in Food and Agriculture, as their food irradiation specialist. Based at the IAEA Headquarters in Vienna, Austria, he also continues to work in the area of radioactivity in food, nuclear and radiological emergency preparedness and response in relation to food and agriculture and the development of international radiation safety standards and international food standards.
Previously, Carl worked in the United Kingdom at the Food Standards Agency and before that the Ministry of Agriculture, Fisheries and Food. His career in the UK civil service involved science-based policy development in the area of food safety, commissioning research and managing research programmes in support legislation, policy development and implementation. Radioactivity in food responsibilities included: dose assessments of radioactive waste discharges in the UK; emergency response and radiological safety; public communications with consumer groups and residents living in the vicinity of different nuclear establishments; managing technical experts responsible for post-Chernobyl monitoring of UK sheep; managing research programmes related to food safety. Food irradiation responsibilities included managing a research portfolio to develop detection tests for irradiated food, revising and implementing food irradiation legislation in the UK, inspecting food irradiation facilities on behalf of the UK Government and internationally on behalf of the European Commission.
Carl has a post-doctorate diploma in radiological protection from the former National Radiological Protection Board of the United Kingdom. He has a PhD for his research on the gamma irradiation of DNA and a B.Sc. (Hons) degree in Chemistry, both from the University of Leicester, United Kingdom.

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Speaker

Suresh Pillai

Suresh Pillai is the Professor of Molecular Microbiology and Texas A&M AgriLife Research Faculty Fellow at Texas A&M University. He is also the Director of Texas A&M University’s National Center for Electron Beam Research. He is a member of the Graduate Faculties of Food Science & Technology, Toxicology, Veterinary Pathobiology, Poultry Science and the Water Program.

His B.S. degree Botany and his M.S. degree was in Industrial Microbiology. He obtained his Ph.D. from the University of Arizona in Microbiology & Immunology. In 2018, he was awarded an Honorary Doctorate from Peru’s Universidad Nacional del Altiplano (UNAP). He served as the Chair of the Texas A&M University Professional Program in Biotechnology from 2004-2010 and from 2000-2005, he served as the Associate Director of the Institute of Food Science & Engineering at Texas A&M University. He is a Fellow of the International Forum on Industrial Processes and has served on the FDA’s Science Advisory Board for the National Center for Toxicological Research and the Foundation for Food & Agricultural Research.

His current research is focused on harnessing eBeam technology for a wide variety of applications including the development of vaccines, food pasteurization and the remediation of environmental pollutants. His research is currently funded by a variety of federal agencies including the EPA, the Department of Defense and the Department of Energy and is a subject matter expert for the UN’s International Atomic Energy Agency (IAEA) and the US National Nuclear Security Administration.

Abstracts

The Growing Market for Ionizing Technologies in  the Americas

Abstract: There are strict global standards that govern the use of different technologies such as methyl bromide, hot water treatment, and ionizing technologies for treating agricultural commodities in transboundary shipments. Over the past decade there is definitely a shift in switching to ionizing technologies such as gamma and electron beam technologies. There is no better region of the world to see this change taking place than in the Americas  This has resulted in significant increases in volumes of agricultural products that are  being treated by ionizing technologies. In large countries in the region such as Brazil, Argentina, and Mexico, the market for ionizing technologies in the spice, pet food and processed foods is very large. The biggest challenge to faster adoption is the lack of private investment in these technologies. The talk will illustrate the value proposition of these technologies in the phytosanitary applications, in the spice industry, the role of the retailers as well as suggest a path forward for accelerated adoption of eBeam and X-ray technologies.  

The Future Outlook and Practical Considerations in the Adoption of High Energy Electron Beam Technology 

High energy electron beam (HEEB) technology has become a mainstay in the medical device and pet food industries. The adoption of the HEEB in the human food processing industry especially in regions outside of China is still nowhere close to its potential.  Besides the usual regulatory bottlenecks, there a number of logistical challenges associated with the incorporation of this technology into the established supply chains of the food industry.  This talk will  focus on the emerging research areas related to HEEB in food processing as well as highlight the critical need for a diverse array of eBeam and X-ray technology platforms.  

Categories
Speaker

Yves Hénon

YH Consulting
IIA

His career started in 1980 at the Food Irradiation Laboratory of the French Atomic Energy Commission. From 1987 he built and managed large irradiation service centers in France, Thailand, and Malaysia. A freelance consultant since 2006, he also served two years as a food irradiation specialist at the Joint FAO-IAEA Division of the International Atomic Energy Agency in Vienna for which he still frequently works as an expert. He has been the main writer of an E-learning course on food irradiation and a Manual of Good Practice for Food Irradiation. For the International Irradiation Association, he recently created the Phytosanitary Irradiation Platform and drafted a Prospective Accelerator Buyer Guide. He has been a speaker at and co-organizer of numerous international meetings, including the recent International Meetings on Radiation Processing
Mr Hénon trained as agronomist specialized in food technology at the Institut National Agronomique in Paris before his MSc in food science and technology in the U.S.

Categories
Speaker

Alain Strasser

Dr Alain Strasser is Engineer in Nuclear Physics and has got a PhD in Radiation Physics from the University of Strasbourg (France). He has especially worked on the optimization of industrial X-ray targets. He was part of the team that created, 35 years ago, the French Technology Resources Centre Aerial. 

As General Manager, he led this interdisciplinary institute to the highest level of international recognition as excellence center for radiation processing.

He has got, through many industrial and academic collaborations, a large experience in various technical aspects of radiation processing and its multipurpose applications.

Aerial has been designated, in 2016, as IAEA collaborating Centre on the topic “Multidisciplinary applications of electron beam and X ray technologies and related dosimetry, especially for food irradiation”.

Abstract

What can be achieved with food irradiation ?

This introductory speech will present the different positive effects sought by the food irradiation technology, as well as the potential limits with regard to the intrinsic properties of food products.

The keys to the success of such a treatment, based on the concept of absorbed dose by the product, will also be discussed.

Categories
Speaker

Thomas Servais

With a background in mechanical engineering, Thomas Servais is managing IBA Industrial for nearly 4 years. In addition, he is a professor of applied mechanics at the university of Louvain-La-Neuve (UCL).
Having started his career more than 20 years ago, he spent about 9 years in the design and production of aircraft and space shuttle engines. “Able to talk with engineers while being anchored in the field”. During this first experience, he also managed a major Service Hub in the aircraft engine industry.
In 2008, he joined IBA, initially to start, install and stabilize a Manufacturing Team dedicated to Proton Therapy Cyclotrons. He then moved to global R&D to lead the Accelerator Group, serving all businesses from diagnostics to treatment and industrial applications.
He was then appointed to set up IBA’s Research and Advanced Technologies Group, providing projects to fuel the outlook for the coming decades.
He then moved on to his current position, convinced that industrial applications, and more particularly food applications, will benefit more than ever from IBA technology.
He is therefore a committed sponsor of IFIS and looks forward to hearing from you.