Venue: Faculty of Health Sciences, location in google maps: shorturl.at/pGLVW
Location: University of Malta, Msida, MALTA, 13-17 January 2020
Simulation tools have a myriad of applications in food technologies, food sciences, and food management (traceability, food safety). Food can be formulated optimally, but food substrates (both fluid and solid) are subject to important biochemical/functional/ organoleptic issues during processing. The dependence of these issues upon process operations is strategically important for food safety and quality. Added to these complex processes are potential environmental influences on shelf life and safety which is further compounded by potential climate change influences.
The overall aim of this teaching activity is to train early stage researchers (PhD candidates) in the area of predictive modelling, and risk assessment through a multilateral trans-European cooperation to foster both institutional collaboration and innovative problem based learning initiatives.
What are the objectives of this teaching activity?
- To bring together teaching staff who are currently working on different aspects of modelling for simulation and optimisation of the quality and safety of food products.
- Achieve a more rounded PhD student experience with a positive impact on their employability by developing a number of key competences including scientific and problem solving skills.
- Address PhD student needs by covering topics regarding predictive modelling, quantitative risk assessment and potential climatic influences.
- To help young scientists to build scientific networks and collaborations, and stimulate advanced research and new directions in European academia and industry.
It is envisaged that at the end of this teaching activity participants will have a clearer understanding of the quantitative tools to assess product quality, safety, resources intensity and environmental impacts in the food industry. This will enable research activities on more efficient and effective monitoring techniques.
Speakers
Prof Géraldine Boué: École Nationale Vétérinaire, Agroalimentaire et de l’Alimentation Nantes-Atlantique, France
Prof Enda Cummins: University College Dublin, Ireland
Prof Kostantinos Koutsoumanis: Aristotle University of Thessaloniki, Greece
Dr Jeanne-Marie Membré: École Nationale Vétérinaire, Agroalimentaire et de l’Alimentation Nantes-Atlantique, France
Prof Vasilis Valdramidis: University of Malta, Malta
Prof Jan Van Impe: KU Leuven, Belgium
Fee
500 Euros, max participation: 12 students / allocated on a first come first serve basis
Total attendees: 20 including ESR (including the 8 early stage researchers of PROTECT project)
To express interest and arrange for your registration write to vasilis.valdramidis@um.edu.mt; protect.itn@ucd.ie providing a short motivation (not more than 5 lines) by the 12th of December 2019.
Fees cover access to computer lab facilities with available software, coffee breaks, electronic teaching material and Textbook on Quantitative Tools for Sustainable Food and Energy in the food chain edited by Valdramidis V.P., Cummins E.J., Van Impe, J.F.M. (2018). Publisher: EUROSIS-ETI, ISBN: 978-90-77381-19-60
Accommodation options
Location of summer school (Faculty of Health Sciences – Mater Dei Hospital – entrance from bus stop Mater Dei 2, Msida): https://www.google.com/maps/place/Faculty+of+Health+Sciences/@35.901314,14.477845,17z/data=!4m5!3m4!1s0x0:0x8edb54579c87bbd2!8m2!3d35.9009833!4d14.4778239?hl=en
Walking distance from summer school
http://luxury-msida-circle-apartment.msida.hotels-mt.com/en/#map
http:www.depiropoint.com/rooms/
https:// urbanvalleyresort.com