The Virtual Workshop "FoodFactory-4Us" took place 29 March 2017 at 2:00 PM CET.
The 1st international students competition game FoodFactory-4-Us is an activity of the Erasmus + KA European FooD-STA project (https://www.food-sta.eu) aimed to develop an interactive and networking platform of training with the joint collaboration of industry and Academia.
It is an activity promoted and sponsored by the ISEKI-Food Association (https://www.iseki-food.net).
Since November 2016, 9 student teams have been participating in the EuFooD-STA international student competition game “FoodFactory-4Us” working on a project focused on the identification, design and development of solutions and ideas relevant for food industry with specific attention to improvement and innovation of food processing as well as quality and safety of foods.
In this Virtual Workshop all teams presented their projects and the winning team selected.
Programme:
| 14:00 | Opening and welcoming session | Paola Pittia (ISEKI Food Association & University of Teramo, Italy), Gerhard Schleining (ISEKI Food Association & BOKU, Austria) |
| 14:10 | Keynote presentation | "Succeeding through education, basic/applied R&D in innovative academia/industry partnerships"
Sam Saguy, Professor Emeritus, The Hebrew University of Jerusalem, Israel, and Visiting Professor Università degli Studi di Teramo, Italy |
| 14:30 | AgroTeam (AgroParisTect, France) | "How to deal with 20% salt reduction in cooked ham while keeping the same shelf-life?" Sophie Parent |
| 14:45 | Avo Cadeau (Wageningen University, the Netherlands | "Development of Youghurt Product Containing Antioxidant from Avocado Seeds" Stefano Hartono |
| 15:00 | BerryIQ (Instituto Tecnológico de Estudios Superiores de Monterrey, Mexico) | "Pretreatment and drying methods for the production of crunchy blueberries" Andrea Maribel Castillo Trevino |
| 15:15 | FooDreamers (Universidade Católica do Porto, Portugal) | "Glair Biscuits" Bruna Mendes |
| 15:30 | Grin Snackers (Wageningen University, the Netherlands) | "Process and product innovation in reducing fat content in deep-frying chips" Daniella Rojas |
| 15:45 | MamaFood (University of Teramo, Italy) | "Raviolado: a product designed for pregnant women and for diets with folic acid supplement" Leonardo Di Antonio |
| 16:00 | One Team, One Spirit (Hassan II Institute of Agronomy and Veterinary Medicine, Morocco) | "The treatment and valorization of olive wastewaters" Ben Mahjoub Manal |
| 16:15 | WUR (Wageningen University, the Netherlands) | "Incorporation of Friendly Bacteria BsIA produced by Bacillus subtilis for the development of a temperature-stable ice cream" Hikmat Masri |
| 16:30 | Awarding session | Gerhard Schleining (ISEKI Food Association & BOKU, Austria) and Rui Costa (ISEKI-Food Association & Instituto Politecnico de Coimbra, Portugal) |
| 16:45 | Conclusions and closure | |
