Fruit & Vegetable Processing 2016

The 2nd Euro-Mediterranean Symposium on Fruit and Vegetable Processing will be organized April 4-6, 2016, in Avignon (France). A transversal approach will be sustainability, including aspects of waste reduction, valorization of co-products, fermented F&V products acceptability, biopreservation, shelflife improvement, variability of raw materials, proteins.

The topics that will be covered in the conference are the following:

 Topic 1 – Innovative processes for improved sustainability
New sober and clean processes, including micobiological processes, lifecycle assessments, extraction, modelling, sensors and fast analyses.

 Topic 2 – Quality at the heart of sustainable markets for F&V products
Organoleptic, nutritional, microbiological and chemical quality, bioavailability.

 Topic 3 –  Constraints on F&V processing: microbial, safety and waste management issues
Pathogenic and spoilage microbes, neoformed products, oxidation, residues.

Topic 4 – Consumer preferences and needs – OPTIFEL sponsored session
Acceptation of new products, price, practicity, packaging, age and generation preferences.

The details of the Workshop can be obtained from the Workshop website:
The symposium website is now open for submission and you are invited to submit an abstract for oral or poster communications to any of the workshop topics before January 15, 2016.