Technion to host European Food Tech, innovation conference online – The Jerusalem Post
This year the conference is hosted by the Technion Institute of Technology in Haifa, marking the first time that the event is held under the leadership of an Israeli group of researchers. The occasion, to be held online on November 10-12, 2020, will explore the style, “Bridging modern, food-tech and health: Consumer-oriented developments” and will be gone to by over 400 scientists, market experts and students.The conference will go over a broad range of subjects at the leading edge of food, nutrition and sustainability science and technology.Many of the world’s leading professionals are expected
to speak at the conference, in addition to 3 Israeli startups: Redefine Meat, winner of the Technion’s EIT Food Accelerator Network Program in 2018, which has established an exclusive 3D meat and meat replacement printing innovation; Amai Proteins, which is working to develop a brand-new type of sweetening agent; and Solutum, pioneers in breakthrough food product packaging technology.Day 1 of the conference will be transmitted live and will feature nine leading specialists from market and the academic world, consisting of speakers from the Technion, the US, Belgium, Switzerland, Canada, New Zealand and Australia, as well as experts from Nestle(Switzerland )and the Excellent Food Institute (US). Day 2 and Day 3 will consist of 5 tracks of parallel sessions with over 90 pre-recorded lectures in addition to live broadcasts of plenary speakers, plus Q&A. Sessions will consist of lectures by first-rate professionals on a range of topics, including consuming practices, a well balanced diet and processed foods (Prof. David Raubenheimer
, Australia); clever food product packaging, prevention of food contamination and service life extension(Prof. Esther Segal of the Technion ); usage of synthetic intelligence in foodstuff development(Prof. Christoph Hartmann, Switzerland ); intelligent planning of decentralized food production and food customization (Prof. Alejandro Marangoni, University of Guelph, Canada); science-based development in the food world(Prof. Julian McClements, University of Massachusetts, US); and nonthermal food processing(Prof. Indrawati Oey, University of Otago, New Zealand). According to Conference Chair Prof. Uri Lesmes from the Technion’s Professors of Biotechnology and Food Engineering,”Population growth, the COVID-19 pandemic and growing awareness of human health and environmental quality have actually produced new challenges for the food market, and only through cooperation between market and academia will we be able to devise innovative, creative science-backed robust solutions. This is exactly the objective of the conference– to share scientific and technological understanding and forge collaborations that will boost the food sector’s capability to deliver healthy, delicious and differed options that are aligned with environmental awareness and human diversity. “cnxps.cmd.push(function()); Last year, EFFoST chose to hold the conference, for
the very first time given that the conference’s creation in 1986, in Israel, under the management of the Technion. Due to concerns about the spread of COVID-19, it will be taking location online. “These are hard times, and certainly extremely tough when it comes to holding international conferences, and it’s no surprise that this is among the only popular food conferences occurring nowadays,” Prof. Lesmes said. He explained the value of holding such a conference
during a pandemic, saying”Despite the numerous problems, we insisted not only on holding the conference, however also on the high level of our included speakers and the many lectures. The present pandemic, which has actually led to product
lacks and caused consumers to rob the supermarket chains, has actually emphasized the significance of food in modern life and raised the need for efficient production, local production and a shift in the dominating understandings of supply chains in the food industry. “”I remain in no doubt that the EFFoST2020 Conference will lead to a much better understanding of the difficulties we face, and to the formula of services that promote variety in the food world, the schedule of items, and their impacts on our way of life, our health and the environment,” Prof. Lesmes concluded
.