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

CEFood 2016 WINNERS

Andrii Bulka

bulkStudent  of  IV year,

Faculty of Engineering Mechanics and Packaging Equipment

National University of Food Technologies,

Kyiv, UKRAINE

Catarina Faria

far

Bachelor in Nutritional Sciences at Institute of Health Sciences Egas Moniz, Portugal and MSc student in Animal Health and Food Safety at University of Las Palmas de Gran Canaria, Arucas, Spain.

Kateryna Khvostenko

kat

Ph.D., assistant, Department of Bakery, Confectionary Product, Macaroni and Food Concentrate Technologies,

Odessa National Academy of Food Technologies,

Odessa, UKRAINE

Impressions of the Congress CEFood 2016

Delegates speak

Dear all,

First of all I would like to express my gratitude for inviting me to Kiev. Organization of the Congress was excellent and I am also very grateful for organizing my arrival and departure in such a late hours.

The topics of lectures were up to date and well balanced . A lot of interesting sessions were organized. The EHEDG & GHI Round Table was very well structured and interesting also.

The poster session was excellent and it was great to see many young people at the congress with such a good presentations of their work.

Thank you also for the technical tour to the brewery as well as all social events, where we had a chance to meet people and taste excellent food and beverages.

For me the 8th CEFood congress was an excellent opportunity to see my colleagues and friends as well as to meet new ones.

Thank you very much for all!

Sincerely Prof. Helga MEDIC, University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia

Dear – Congress Organizing Committee,
Thank You for Your kind hospitality from arriving until the departure.
It was great to have an escort from the airport to the hotel and back. Thanks to You and Your Team for the great congress organisation, there was always someone to inform us. Thank You also for the social activities and the excursion. So we had the chance to meet and talk with colleagues at a social atmosphere. I would like to thank also Irina, for her kind e-mails, information’s and preparing the formal letters. My impression about the “8th CEFood Congress 2016 Kyiv” is that it was step by step planed and well organised. I personally had the chance to make an oral presentation, meet some of my colleagues from different countries and also to get in contact with new colleagues working in the same area.
Enclosed You will find also some of my photos.

Thank You for Your Hospitality With best wishes Prof. Nayil DİNKÇİ, Turkey

Dear all,
I would like to thank you for your hospitality and the organization of CEFood2016. I have wonderful memories and made several interesting contacts during the Congress. My apologies that I could not stay until the end, and also sorry that I did not have a business card on me to present to you. Please find though my full contact details below. I hope there will be another time at Kyiv or elsewhere where can meet. Also, thank you for the excursion to Obolon, to everybody who helped in organising it, and to explain to me the different universities and the meaning of ‘Rus’.
So, thank you again for the wonderful conference, and hopefully we will meet again.

Sincerely, Prof. Dr. Nicolas Szita, AMIChemE Departmental Graduate Tutor, United Kingdom

Dear all,

Many thanks to you and to National University of Food Technologies for CEFood 2016 good organization and warm hospitality in Ukraine and wonderful city of Kyiv. You managed all participants to experience European spirit and family atmosphere among present participants.

Best regards, Prof. Vladimir Kakurinov, Macedonia, 30 May 2016

Dear all,

I am really looking back on a great time in Kiev!

This conference gave to me a couple of nice opportunities:

  1. Meeting old friends!
  2. Having the opportunity to open news contacts and new friends!
  3. Establishing more confidence that the Ukraine will be a stable regional section of EHEDG.
  4. Seeing the possibility to implement Hygienic Design course/modules in the University in Kiev.
  5. A greater interest by the young students for Food Safety and Hygienic Design.

Kiev is a beautiful city !!!!

Many thanks for arranging my travelling and hotel. I feeling at home as well!!!

Looking forward to have future opportunities to visit a next event on Food Safety and /or Hygienic Design in Kiev.

Best regards, Karel Mager, Germany, 31 May 2016

Большое спасибо за высокий уровень организации и проведения Конгресса!!!
Сегодня доложила руководству Высшей школы биотехнологии и пищевых технологий СПбПУ Петра Великого о результатах участия в Конгрессе и об интересных докладах участников.
Очень рада была нашему знакомству!

Всегда рады сотрудничеству с Киевским университетом пищевых технологий!

С уважением, Профессор Жилинская Н.Т. ,Российская Федерация, 31 Mая 2016

CEFood 2016 has ended. It was a splendid meeting with a large number of presentations that were really of great interest. Also, it was great to have the opportunity to meet old friends again and make new friends (GHI has got new members again). As promised by the organisers, the weather was great too, better than predicted by the meteorological authorities. As always the food was very good and it strengthened my belief that the Ukraine could be and likely will become one of the most important sources of healthy food for Europe and beyond. I thank the organisers for doing a great job, knowing that organising a congress is hard and complex work and it was all done by the university, without help from professional congress organisers (which made it possible to have a very acceptable registration fee).

Prof. Huub Lelieveld, The Netherland, 31 May 2016

Dear all,
First of all I would like to express my happiness to have a chance to meet you finally. I am also very much grateful for excellent organisation for our arrival and departure in such a late hours.
As for the congress organisation thanks to you and your young colleagues it was very easy to find and reach every congress room or spot were congress took a place. After the opening ceremony I have attended one of the sessions organised. It was EHEDG & GHI Round Table which was very well organised and attended. It was also my great pleasure to see so many young people at the congress, especially in poster area with such a good presentations of theirs work. Thank you also for the excursion organisation to the brewery as well as all social activities where we had a chance to taste excellent food and beverages. For me the 8th CEFood congress was an excellent opportunity to see my dear colleagues and friends after so long time as well as to meet new ones.
For all of that thank you so much

Sincerely Prof. Kata Galic, Croatia, 31 May 2016

Congress CEFood 2016 Album

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

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