• DEBRECEN

    UNIVERSITY

    Congress

    3rd "Food Structure Design"

    September 20-22th 2018

    I am pleased to invite you to take part in the Third Food Structure Design Congress that will be held at the University of Debrecen, in Debrecen, Hungary between 20th – 22th September 2018. The Conference follows the framework of the EU-funded COST Action FA1001. The aim of the congress is to explore the academic and industrial-level scientific understating of food design and engineering with an international interdisciplinary group of scientists and professionals.

    professor Zoltán Győri Symposium chairman

    Registration
  • SCIENTIFIC

    ADVISORY

    Board

    András Salgó, Budapest University of Technology and Economics, Hungray
    Antal Véha, University of Szeged, Hungary
    António Vicente, University of Minho, Portugal
    Béla Kobács, Univeristy of Debrecen, Hungary
    Cristina M. Rosell, Spanish National Research Council, Spain
    Diána Bánáti, University of Debrecen, Hungary
    Gabriela Iordachescu, Dunarea de Jos University, Romania
    Henry Jager, BOKU, Austria
    László Varga, University of Szeged, Hungary
    Laura Piazza University of Milano, Italy
    Lidia Zander, Olsztyn University of Warmia & Mazury, Poland
    Lilia Arhné, University of Copenhagen, Danemark
    Lívia Sarkadi Simon, Szent István University, Hungary
    Maria Margarida Cortez Vieira, University of Algarve, Portugal
    Mustafa Erbas Akdeniz University, Turkey
    Natasa Poklar Urlih, University of Ljubljana, Slovenia
    Péter Sipos, Agri-Corn Ltd., Hungary
    Sophie Miquel-Kergoat, MARS Inc., USA
    Zoltán Csiki, University of Debrecen, Hungary
    Zoltán Győri, University of Debrecen, Hungary

    Registration
  • Preliminary list

    of

    speakers

    Keynote lecture of the conference will be held by
    Dr. Diána Bánáti and Dr. Laura Piazza
    András Badacsonyi, European Research Council Executive Agency, Belgium
    Christina Vafeiadi, NesTec LTD, Nestlé Research Centre, Switzerland
    Diána Bánáti, University of Debrecen, Hungary
    József Baranyi, University of Debrecen, Hungary
    Laura Piazza, University of Milano, Italy Lilia Arhné, University of Copenhagen, Denmark

    Upload Abstract

Travel Info

The exact address of the FSD 2018 Congress is H-4032 Debrecen, 1. Egyetem sq., University of Debrecen (main building)
Debrecen can be reached by train as well. Tram line number 1. located directly outside the main railway station reaches the conference venue in 25-30 minutes. Railway timetables are available at https://www.mavcsoport.hu/en
If you plan to travel by car parking on the university campus is free of charge. Parking option offered by hotels may differ in price and availability therefore please contact them directly for parking information. For passage on Hungarian motorways a fee is charged. It is represented by a vignette that can be bought electronically. For information about the charges and purchasing please check: http://e-autopalyamatrica.hu/en
Click here for more information >>>

Abstracts instructions

Use Times with 12 pts font size and single line spacing.
TITLE (CAPITAL LETTERS) Authors:
Last names followed by initials. Please, underline the name of presenting author.
E-mail adress.
Affiliations:
In the case of multiple affiliations please identify the authors and related affiliations with superscript numbers after the name and before the respective affiliation. Leave out a single line
Text: maximum 300 words, figures are not allowed. Both structured and non-structured abstracts are accepted.
Click to Abtract upload >>>

Registration fee

Regular attendee: 500EUR,
(early bird 450EUR)
PHD student: 450EUR
(early bird 400EUR)
Accompanying persons:350EUR
(early bird 300EUR)

    Registration fee includes:
  • - access to congress program,
  • - lunches,
  • - social programmes,
  • - conference bag & abstract book,
  • - accommodation,
  • - VAT
  • - pre-scheduled transportation from and to Budapest or Debrecen airport..


includes airport transfer by scheduled bus rides and social events.
CURRENCY CONVERTER >>>

 

Scientific Advisory Committee

    Sections:
  • Developing new food
  • Food Analysis
  • Developing new food consituents
  • Nutrition allergens and safety
  • Food structure and bioavailability (human nutrition)
  • Tradition vs. food sturcture
  • Food technology
  • Food structure and marketing

Preliminary list of SPEAKERS

Keynote lecture of the conference will be held by
Dr. Diána Bánáti and Dr. Laura Piazza

András Badacsonyi, European Research Council Executive Agency, Belgium
Christina Vafeiadi, NesTec LTD, Nestlé Research Centre, Switzerland
Diána Bánáti, University of Debrecen, Hungary; Executive and Scientific Director, ILSI Europ
József Baranyi, University of Debrecen, Hungary
Laura Piazza, University of Milano, Italy
Lilia Arhné, University of Copenhagen, Denmark

Social  PROGRAMS

  • Welcome reception
  • Farewell party
  • Optional excursion

  • Scientific Advisory Board

    András Salgó, Budapest University of Technology and Economics, Hungray
    Antal Véha, University of Szeged, Hungary
    António Vicente, University of Minho, Portugal
    Béla Kobács, Univeristy of Debrecen, Hungary
    Cristina M. Rosell, Spanish National Research Council, Spain
    Diána Bánáti, University of Debrecen, Hungary; Executive and Scientific Director, ILSI Europe
    Gabriela Iordachescu, Dunarea de Jos University, Romania
    Henry Jager, BOKU, Austria
    László Varga, University of Szeged, Hungary
    Laura Piazza University of Milano, Italy
    Lidia Zander, Olsztyn University of Warmia & Mazury, Poland
    Lilia Arhné, University of Copenhagen, Danemark
    Lívia Sarkadi Simon, Szent István University, Hungary
    Maria Margarida Cortez Vieira, University of Algarve, Portugal
    Mustafa Erbas Akdeniz University, Turkey
    Natasa Poklar Urlih, University of Ljubljana, Slovenia
    Péter Sipos, University of Debrecen, Hungary
    Sophie Miquel-Kergoat, MARS Inc., USA
    Zoltán Csiki, University of Debrecen, Hungary
    Zoltán Győri, University of Debrecen, Hungary

    Download all programs (pdf)

    Download FSD2018 Abstrakc book (pdf)

    20th September (Thursday)

    registration 9:00 - 10:00
      time presenter title
    10:00 - 12:00 opening ceremony
    Opening Speech by Dr. Ákos Pintér, vice-rector
    10:00 - 12:00 Diana Bánáti NEW FOOD, NEW FUTURE?
    10:00 - 12:00 András Badacsonyi FUNDING OPPORTUNITIES FOR FRONTIER FOOD SCIENCE AT THE EUROPEAN RESEARCH COUNCIL (erc)
    10:00 - 12:00 Christina Vafeiadi BIOTRANSFORMATION IN FOOD - TOWARDS HEALTHFUL CARBOHYDRATES
    lunch - 12:00 - 13:00
    section 1. Food Structure Chair: Dr. Diána Bánáti, Dr. Antonio Vicente
    1. 13:00 Paul Smith, K. Moelants, J. Wallecan CRYSTALLIZATION OF FATTY SYSTEMS UNDER SHEAR
    2. 13:30 Elisabeth Kovacs - H. Glattes APPLYING OF ENZYME COMBINATION FOR DEVELOPING GLUTEN FREE NOODLE PRODUCTS
    3. 13:50 Valter Pflieger - A. Imre - Zs. Antunovics- R. Kovács - L. Majoros - I. Dóczi - I. Pócsi FOOD AND PROBIOTIC SACCHAROMYCES YEASTS: COLONIZERS AND PATHOGENS?
    4. 13:30 Erzsébet Sándor - K. Mihály - Cs. Kovács - F. Takács DEVELOPING PRE- AND POSTHARVEST TECHNOLOGY FOR THE FRESH FRUIT STORAGE OF TART CHERRY (PRUNUS CERASUS L.)
    break - 14:30 - 15:30 - product display and tasting
    section 2. Developing new food Chair: Dr. Zoltán Győri, Dr. József Baranyi
    1. 15:30 Rossella Caporizzi - A. Derossi, R. Caporizzi, M. Paolillo, C. Severini 3D PRINTING FOR PRODUCTS WITH PERSONALIZED TEXTURAL PROPERTIES: A CASE STUDY ON THE FOOD STRUCTURE OF MULTILAYERED WHEAT-BASED SNACK
    2. 15:50 Ulrike Einhorn-Stoll, H. Kastner, S. Drusch IMPACT OF MONOVALENT CATIONS ON PECTIN POWDER STRUCTURE AND TECHNO-FUNCTIONAL PROPERTIES
    3. 16:10 A.A. Vicente. Racardo Nuno Pereira, T. C. P. Moreira, R. M. Rodrigues , J. A. Teixeira, R. L. Cunha, DESIGNING WHEY PROTEIN-BASED ARCHITECTURES UNDER APPLICATION OF MODERATE ELECTRIC FILEDS
    4. 16:30 József Prokisch, A. Sztrik, É. Nagy, J. Csapó STRUCTURE OF THE FOOD PREPARED BY LOW TEMPERATURE COOKING
    5. 16:50 Mustafa Erbas, Durak A.N., Mutlu C., Koc A., Bilgin D.G., EFFECT OF FLOUR TYPE AND WATER CONTENT IN DOUGH FORMULA ON PYHSICAL PROPERTIES OF STEAMED BREAD
    6. 17:10 Máthé Endre, Cecilia Gerogescu, Rita Szöke-Kovács, Adriana Neamtu, Areha Abid, Emőke Mihok, Gerda Diósi, Zoltán Cziáky, Szabolcs Vígh, Violeta Turcus, Nelli Kinga Oláh PHYTONUTRIENTS REGULATING CELLULAR PROCESSES AND THEIR HUMAN HEALTH-PROMOTING EFFECTS
    7. 17:30 Amina Alaya, Ismail Hakki Boyaci, Sami Fattouch, Endre Mathe POLYPHENOLS ASSISTED BACTERIOPHAGES FIGHTING BACK BACTERIA
    gala dinner (location: University)

    21th September (Friday)

        presenter title
    section 3. Food Analysis Chair: Dr. Stephane Gaborieau, Dr. József Prokisch
    1. 9:00 Lívia Souza Simões, L. Abrunhosa, A.A. Vicente, O. L. Ramos UITABILITY OF β-LACTOGLOBULIN MICRO-AND NANOSTRUCTURES FOR QUERCETIN-LOADING
    2. 9:20 Sándor Sipka, J. Nagy , Z. Győri BIOCHEMICAL AND PUBLIC HEALTH CURIOSITIES OF THE WINES OF TOKAJ
    3. 9:40 Péter Sipos, R. Nagy, Z. Győri EVALUATION OF PHYSICAL AND SENSORY PROPERTIES OF BAKERY PRODUCTS MADE FROM HEAT TREATED SORGHUM FLOUR
    4. 10:00 Jean Michel Fernandes, D. A. Madalena, A.C. Pinheiro, A. A. Vicente MORPHOLOGICAL STUDY OF RICE STARCH GRANULATES DURING IN VITRO DIGESTION
    coffee break - 10:20 - 10:40
    1. 10:40 Nikolett Czipa CHEMICAL RISK ASSESMENT OF HUNGARIAN BEEKEEPERS HONEYS
    2. 11:00 József Prokisch, A. Sztrik, É. Nagy, J. Csapó PRODUCTION OF NANOSIZE SELENIUM PARTICULES  IN YOGURT AND ITS APPLICATION IN FOOD AND FOOD SUPPLEMENTS
    3. 11:20 Stéphane Gaborieau, A. Cendres, C. Persillon, S. Pallas, M. G. Renard OPTIMISATION OF GYLCOSIDASE FOR GLYCOSIDASES FOR RELEASE OF AROMAS FROM STRAWBERRY GYLCOSIDES
    lounch - 11:40 - 13:00
    section 4. Developing new food consituents Chair: Dr. Davia Leskauskaite, Dr. Péter Sipos
    1. 13:00 József Baranyi CAN WE DEVELOP PEDICTIVE POWER FROM THE PATTERNS OBSERVED IN COMPLEXITIES SURROUNDING FOOD?
    2. 13:30 Aureliano Agostinho Dias Meirelles, A. L. R. C.Lelis, R. L. Cunha ROLE OF CELLULOSE CRYSTALS ON THE FORMATION OF FLAXESEED OIL IN WATER PICKERING EMULSION OBTAINED FROM ULTRASONIC PROCESS
    3. 13:40 János Csapó - Norbert Schorbert PRODUCTION OF HIGH NUTRITIONAL VALUE FUNCTIONAL FOOD, UPDATE1 BREAD, WITH THE SUPPLEMENTATION OF THE WHEAT FLOUR WITH HIGH PROTEN CONTENT FOOD ROW MATERIALS
    4. 14:00 Réka Juhászné- Tóth, János Csapó PRODUCTION OF SELENIUM ENRICHED MILK AND DAIRY PRODUCTS
    5. 14:20 Zeynep Tacer-Caba, J. Varis, P. Lankinen, K. S. Mikkonen FUNGAL MYCELIA: POTENTIAL BIOBASED FOOD PACKAGING MATERIALS
    6. 15:00 Tamás Szigeti FREE FOODS (FOODS WITHOUT A DIFFERENT KIND OF NON-EXPECTED INGREDIENTS)
    15:30 Trip to Hortobagy

    22thSeptember (Saturday)

    section 5. Food structure and marketing Chair: Dr. Zoltán Szakály, Dr. János Tamás
    1. 9:00 Marietta Kiss- Z. Szakály A LITERATURE OVERVIEW OF THE CONSUMER ATTITUDES TOWARDS FUNCTIONAL FOODS
    2. 9:20 Ágnes Bata-Papp - Z. Szakály CONSUMER ATTITUDES TOWARDS RED BEETROOT
    3. 9:40 Virág Á. Kiss, A. Fehér, M. Soós, Z. Szakály SECONDARY SCHOOL STUDENTS' DEMAND FOR CHANGING NUTRITION STYLE AND THE CONSIDERATION OF FOOD LABLES
    4. 10:00 János Tamás, N. Szöllősi, J. Borbély CIRCULAR ECONOMY IN THE BROILER INDUSTRY
    5. 10:20 Zsolt Csapó, T. Csapóné Riskó ANALYSING CONSUMER’S PERCEPTION AND BEHAVIOUR TOWARDS GOAT MILK PROCESSED PRODUCTS IN DEBRECEN REGION
    6. 10:40 Tünde Csapóné Riskó - B. Benyovszki COELIAC DISEASE - GLUTEN-FREE CATERING IN HUNGARY

    11:00 - visit at the Nanofood Laboratoty lead by József Prokisch
    12:00 - Visit at the Zamat Festival Debrecen (gatronomic and traditional food fair)

    History

    Click the picture to download the abstracts from 2016.

    The forerunner of the FSD 2018 Congress was the COST, European Cooperation of Science and Technology Action FA1001 under the leadership of Professor Laura Piazza. The Action was called into being to address the challenges of the food industry including meeting consumer demands in term of new food products that are safe, convenient, affordable and healthy. The understanding of the fundamental structure-function relationships of food components is a key to designing new foods. However, commercial food development mostly focuses on ingredient formulation and production processes while their impact on food structure is less researched and the way food structure influences the nutritional and health properties of food have received only little research. The Action created an interdisciplinary team to apply the basic structure-properties knowledge of multi-phased food and formed a network of experts to bridge the above gap between material scientists, food technologists, nutritionists and other professionals of related fields.
    After the Action was closed, participants and organizers decided to continue and expand the work done in form of a Conference series. The First Food Structure Design Congress was organized in Portugal in 2014. The second congress took place in Antalya Turkey, in 2016 and now we are pleased to welcome you to the 3rd Congress on Food Structure Design.

    Galery

    Accommodations in Debrecen

    You can book your hotel room at special rates when register. (to open map, please click the right arrow)

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