ABOUT CONGRESS

MAIN INFORMATION:

National University of Food Technologies (NUFT) that represents Ukrainian scientists and technologists of food industry has been appointed as a host to prepare and conduct the next Congress on food science under the auspices and patronage EFFoST, EHEDG and GHI at the Congress CEFood 2014 (Ohrid, Macedonia). The Congress slogan is «Food Science for Well-being». Through this slogan the Congress organizers wanted to emphasize that food science aims to provide humanity with high-quality and safe food, that is the basic human need.
Due to polydisciplinary and multifaceted activities of the NUFT, Congress organizers were able to significantly expand the list of scientific topics proposed for consideration and discussion. Unlike previous CEFood forums, which mainly dealt with food science and technology only, the Congress CEFood 2016 is scheduled to address questions that actually do not belong to the food science field, but at the same time they are inherently adjacent to food technology and determine the safety and sustainability of food production, energy- and resource consumption, as well as economics, marketing and logistics aspects of the whole food chain.

Considerable attention will be paid to the food-, wine- and ecotourism, food education and training highly qualified specialists, technology transfer and knowledge sharing.

CEFood 2016 organizers expect that the next Congress will be a significant milestone in the integration of Ukrainian food scientists to the European scientific area, and a suitable playground for knowledge exchange.

We invite all interested professionals, scientists and educators to participate in the Congress CEFood 2016.

CONGRESS DATE

23-26 may 2016

ABSTRACT SUBMISSION DEADLINE


March 20, 2016

NOTIFICATION OF ACCEPTANCE

Within two weeks after submission

FULL PAPER SUBMISSION DEADLINE

March 20, 2016

SECTIONS AND SUBSECTIONS

SECTION 1. Food expertise, safety and technologies

Subsection 1A Food Expertise and Safety

  • EU legislation on food safety;
  • HASSP in Ukraine;
  • hazardous substances detection;
  • quality management systems;
  • harmonization of a regulatory base;
  • European methodology for toxic substances detecting and monitoring;
  • quality, safety and technical regulations.

Subsection 1B Food Technologies

  • technologies of dairy products;
  • technologies of meat and fish products;
  • technologies of fats and fat substitutes;
  • technologies of grain and grain products;
  • technologies of bread, bakery and confectionery;
  • technologies of fermentation industries, beer and soft drinks and ethanol;
  • sugar;
  • technologies of drinking water and water treatment.

SECTION 2. Energy systems for food chain

Subsection 2A Energy Efficiency

  • heat usage effectiveness;
  • waste energy recycling;
  • heat transfer intensification;
  • industrial freezers, freeze-quenching;
  • refrigerants;
  • energy ecologization;
  • modern problems of power consumption.

Subsection 2B Machine Building for Food Chain

  • hygienic designing;
  • energy saving materials;
  • durability and wear resistance in food environments;
  • information technology of design;
  • heat-mass exchange;
  • reliability and durability.

Subsection 2С Intelligent Control Systems

  • modern intelligent control systems;
  • intelligent data- and knowledge bases;
  • neural network identification and management structures;
  • control systems with expert systems.

SECTION 3. Natural bioactive compounds, functional and national food products, packing, storing and processing

Subsection 3А Natural Bioactive Compounds, Functional and Local Food Products

  • health-promoting products: concept and implementation;
  • new technologies of health-promoting, special, social and traditional food products;
  • new food products for specific consumers;
  • complex herbal fortificants, dietary supplements;
  • perspective biotechnology.

Subsection 3B Packaging, Storing and Processing

  • innovative technologies for raw materials;
  • equipment;
  • packaging systems;
  • packaging machinery;
  • processing of used package.

Subsection 3С Food Processing

  • basic technological processes;
  • innovative technologies;
  • nanotechnologies;
  • energy and resource efficient technologies;
  • using and recycling of waste energy.

SECTION 4. Modern challenges and competitiveness

  • food security;
  • entrepreneurship and small business in the food industry;
  • food enterprises efficiency.

SECTION 5. Young food scientists – our horizon

USEFUL INFORMATION

HISTORICAL BACKGROUND:

Kyiv is the capital of Ukraine and the largest economic, political and cultural center of the country.

According to the legend, the city was founded by three brothers – Kyi, Shchek and Khoryv, and their sister Lybid, named Kyiv after the eldest brother. Kyiv is one of the most ancient cities in Europe and its history goes back for over than 1500 years. Between 10th and 12th centuries Kyiv was the political and cultural capital of Kievan Rus, the medieval Slavic state. It was considered to be “the Mother of Russian Cities”, the beginning of contemporary Eastern Slavic zivilization.

Kyiv is a city of treasured historic and cultural monuments which belong to the world heritage. The most important and famous sights of Kyiv are Saint Sophia’s Cathedral with its incredible mosaics and frescos which go back to the 11th century, Kyiv-Pechersk Lavra with its ancient holy relics, the Golden Gate built in 1037, Andriyivskyy Descent – the first street of ancient Kyiv, St. Andrew the First Called Church which is a unique baroque architectural masterpiece, Mariyinsky Palace built between 1745 and 1753, grand Saint Volodymyr’s Cathedral of the 19th century, as well as many other places of interest.

Kyiv is one of the greenest European cities. One can see numerous parks, squares and beautiful sceneries there. You can have a walk along the ancient streets of this picturesque city, admire its beauty and uniqueness, and feel the spirit of its history.

The hotels located close to the Congress venue are:

ABOUT OUR UNIVERSITY:

National University of Food Technologies – is the only technical university in Ukraine which provides training of bachelors and masters in 32 specialties and 30 specializations for food, meat, diary, pharmaceutical, microbiological and other branches of agricultural and industrial complex as well as for food machine building of Ukraine. About 23 thousand students study at the University. The University comprises 12 faculties, 2 Institutes of Postgraduate Education, 11 technical schools and colleges located in different Ukrainian towns.

CURRENCY:

The legal tender of Ukraine is hryvnia (UAH, Hrn.). The other currencies (USD, EUR, RUR etc.) can be exchanged in the nearest bank or currency exchange point.

Premier Palace Hotel           Rus Hotel           Sonya Hotel           Lybid Hotel           Ibis Hotel           Cooperator Hotel           Express Hotel

CONGRESS SCHEDULE

MAY 23
00:00-24:00 Arrival and accommodation
MAY 24

Registration

8:00 – 10:00

09:00-10:00 Coffee break

Congress CEFood-2016 opening ceremony

10:00 – 12:00

Poster session

10:00 – 17:00 (Section 1)

Plenary Session 12:00 - 13:00

15min .«PEOPLE PLANET, PROSPERITY, THE FOOD CHAIN AND DECENT REGULATIONS»GHI, Huub Lelieveld, The Netherland

15min « SAFETY, QUALITY AND NOVEL PROCESSING (HIGH PRESSURE, ULTRASONIC) OF MEAT AND MEAT PRODUCTS», University of Zagreb, Helga Medic, GROATIA

15 min «TRANS FATTY ACIDS: CURRENT LEGISLATION AND ANALYTICAL CHALLENGES», BOKU University, Matthias Schreiner, Austria

13:00-14:00 Lunch

Plenary Session 14:00 - 15:20

15min «COMPARISON OF EXPERIMENTAL METHOD WITH A NEW MATHEMATICAL MODELS TO DETERMINE THE SHELF LIFE OF LIQUID MIXTURES FOR MARINATING»University of Zagreb,Ingrid Bauman, Groatia

15min «SUPPORTING INNOVATION AND SME FOOD PRODUCERS ACROSS EUROPE», EFFoST, Jeroen Knol, The Netherlands

15 min «INNOVATION AND KNOWLEDGE TRANSFER IN TRADITIONAL SWEET FRUITS SECTOR IN SERBIA»University of Belgrade, Viktor Nedović, Serbia

15 min «BIOCONVERSION OF INDUSTRIAL WASTE IN MICROBIAL SURFACTANTAS OF MULTIFUNCTIONAL APPLICATION»,NUFT, Anna Sofilkanich,Pirog Tetiana Ukraine

15:40 Sighseen
MAY 25

Registration

8:00 – 10:00

Poster session

10:00 – 17:30 (Section 2 & Subsection 3A)

EHEDG & GHI RoundTable

09:00 – 17:00 VladimirKakurinov(Macedonia),KarelMager(Germany)

Sections

9:00 – 10:30

10:30-11:00 Coffee break

Sections

11:00 – 13:00

13:00-14:00 Lunch

Sections

14:00 – 15:30

15:30-16:00 Coffee break

Poster session / discussions

16:00 – 17:30

Congress dinner

17:30

MAY 26

Poster session

10:00 – 17:30 (Subsections 3B-3C & Sections 4-5)

Europe Day

9:00 – 11:00

Poster session / discussions

9:00 – 13:00

Work in sections/ Discussions/ Recomendations

11:00 – 13:00

13:00-14:00 Lunch

Closing plenary session

Beginning 14:00

Member of the CEFood 2016 Congress Task Team Organizing Committee
Vladimir Kakurinov(Macedonia), Anatoliy Ukrainets(Ukraine)

Awards; election of the next Congress host

Ending 17:00

Congress schedule and work plan may be changed during preparation to the Congress. You can download latest schedule.

MAIN DATES

CONGRESS DATE

23-26 may 2016

DEADLINE FOR PARTNERS

11 May 2016

NOTIFICATION OF ACCEPTANCE

Within two weeks after submission

FULL PAPER SUBMISSION DEADLINE

March 20, 2016

INTERNATIONAL SCIENTIFIC COMMITTEE

1

Prof. Anatoliy Ukrainets (Ukraine)

Rector of the National University of Food Technologies

2

Dr. Veslemøy Andersen (Norway, Netherlands)

Member of the Royal Netherlands Society for Microbiology (KNVM);

Member of the Institute of Food Technology (IFT), USA

3

Prof. Dr. Kata Galic (Croatia)

University of Zagreb, Faculty of Food Technology and Biotechnology (PBF)

4

Prof. Dr. Vladimir Kakurinov (Macedonia)

Consulting and Training Centre KEY; European Hygienic Engineering Design Group (EHEDG) Macedonian Regional Section Chairman and Global Harmonization Initiative (GHI) Ambassador for Macedonia

5

Dr. Huub Lelieveld (Netherlands)

Co-founder and President of the Global Harmonization Initiative (GHI); Member of the Executive Committee of the European Federation of Food Science and Technology (EFFoST);

6

Prof. Iaroslav Zasiadko (Ukraine)

National University of Food Technologies (NUFT),Vice-Rector for

International Relations and Integration; Thermal Engineering and Industrial

Refrigeration Dept.

7

Dr. Gerhard Schleining (Austria)

ISEKI-Food Association;

BOKU – University, Food Sciences & Technology Dept.

8

Prof. Dr. Kostadin Fikiin (Bulgaria)

Technical University of Sofia, Refrigeration Science and Technology Dept.; Chairman of the Food Refrigeration EHEDG Working Group

9

Dr. Viktor Nedovic (Serbia)

– Member of the EFFoST ExCo
– Chairmen of the EFFoST CEFood Congresses Task Team
– President of the CEFood 2012 Congress
– President of the Serbian Association of Food Technologists (SAFT)

10

Prof. Mostenska Tatiana (Ukraine)

National University of Food Technologies, Vice-Rector for Scientific Recearch; Management Dept.

11

Dr Prof Paola Pittia (Italy)

University of Teramo, Faculty of Bioscience and Technology of Food, Agriculture and Environment; President of the ISEKI-Food Association

12

Prof. Saverio Mannino (Italy)

University of Milan, Director of the Interdepartmental Research Centre on Food (CIRA)

ing

Prof. Ingrid Bauman (Croatia)

Prof. at University Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Processing

CEFood 2016 is held under the aegis and in close cooperation with:

CEFood 2014 Awards winners

ivana

IVANA FLANJAK

Croatia

hanna

HANNA-RIITTA KYMÄLÄINEN

Finland

liisi

LIISI BLANK

Estonia

INSTRUCTIONS FOR POSTER PRESENTERS

Posters are supposed to present original scientific results rather than commercial advertisements. The contents of presentations can cover any area in food science, but the following topics are welcome:

  • Food Expertise, Safety and Technologies
  • Energy Systems for Food Chain
  • Natural Bioactive Compounds, Functional and National Food Products, Packing, Storing and Processing
  • Modern Challenges and Competitiveness
  • Young Food Scientists – Our Horizon

Poster sessions will take place on:

May 24, 2016 from 12:00-18:00

May 25, 2016 from 10:00-17:30

Poster size: A1 (594 × 841 mm)

Poster presentations offer researchers an opportunity to present significant work in progress or research that is best communicated in an interactive or graphical format. Poster presentations further provide researchers with an opportunity to obtain direct feedback about their work from a wide audience during the poster session.

Attn: Prospective authors!

Follow the Guide for Authors

Requirements for Drawing Articles

Elsevier Journal of Dairy Science

Ukrainian Food Journal

REGISTRATION FEE

0

Regular registration

0

Registration postgraduate / student

0

Partners registration

REGISTRATION FORM

Please fill the from only with Latin symbols
Addressing: Mr. Ms. Dr. Prof.
First name: Last name:
Institution: Country:
Address
Telephone: E- mail:
Before filling the next field, please, read carefully and choose section and subsection
SECTION 1

Food expertise, safety and technologies

Subsection 1A – Food Expertise and Safety

Subsection 1B – Food Technologies

SECTION 2

Energy systems for food chain

Subsection 2A – Energy Efficiency

Subsection 2B – Machine Building for Food Chain

Subsection 2С – Intelligent Control Systems

SECTION 3

Natural bioactive compounds, functional and national food products, packing, storing and processing

Subsection 3А – Natural Bioactive Compounds,      Functional and Local Food Products

Subsection 3В – Packaging, Storing and Processing

Subsection 3С – Food Processing

SECTION 4

Modern challenges and competitiveness

SECTION 4

–  food security

–  entrepreneurship and small business in the food industry

–  food enterprises efficiency

SECTION 5

Young food scientists – our horizon

SECTION 5
PARTICIPATION FORM Oral report             Poster report
THESIS TEMPLATE      1) download; 2) fill the form; 3) upload new file 
Registration fee

(congress materials, sighseen, coffee breaks, lunch)
Payment of bank transfer charge is sender’s responsibility

Regular (after 25 November, 2015) – 250

Partner – 150

ISEKI members – 200

Accompanying person(s) – 100 / person

(sighseen, lunch)

Postgraduate / student – 100

Ukrainian citizens  – 2000 UAH

Ukrainian postgraduates / students – 1200 UAH

Payment type   Bank transfer:

foreign participants      (bank references)

Partners      (bank references)

Ukrainian participants   (bank references)

personal payment
Send formal invitation Yes           No
Booking a hotel

Select a hotel

Premier Palace Hotel       Rus Hotel

Sonya Hotel                         Lybid Hotel

Ibis Hotel                              Cooperator Hotel

Express Hotel                        Other

Special requirements vegetarian         halal      kosher none

Register your participation in “CEFood 2016” congress today!

Contact us:

+3 8 (044) 234 73 54
cefood2016@nuft.in.ua
68. Volodymyrska Str., Kyiv, 01601, Ukraine