TASTE THE PEF - Virtual industry tour at Elea - 15 October, 14:00 p.m.
The majority of consumers want more sustainable products and packaging. the food industry is facing massive challenges to adequately satisfy the shift in consumer demands. LCA2020 is an established conference designed for Associations, Industry and NGOs to jointly develop solutions and strategies to transform these challenges into opportunities for growth.
Pulsed Electric Fields (PEF) technology has many positive effects on various types of food products. An increased extraction yield, better cutting properties and a reduction of microbial concentration in liquid food are examples of commercially viable applications.
PEF is a powerful process to improve raw material processing and to maintain a constant product quality.
During the Elea company tour, we will demonstrate the PEF impact on food processing with a focus on sustainability effects. The effect of PEF on energy and water-saving and waste management is very impressive.
Together with Sergiy Smetana (Chair of the conference and Head of Food Data Group at the German Institute of Food Technologies DIL e.V.), we will talk about the sustainable effects of PEF treatment of potatoes and in the production of wine, olive oil and juice. The tour is rounded off with a practical PEF demonstration and a visit to our industrial PEF systems.
We are looking forward to welcoming you at Elea!
Stefan Toepfl is a food technologist and received his PhD in food process engineering at Berlin University of Technology in 2006. As process specialist at the German Institute of Food Technologies, DIL, he is active in process design and realization of processing equipment with a focus on pulsed electric fields, static and dynamic pressure applications, supercritical fluids as well as plant protein extrusion. Since 2009 he is professor at the University of Applied Sciences, Osnabrück, Germany. Since 2017 he is managing director of Elea GmbH, a spin-off entity for marketing innovative processing technologies for the food industry.
As a biotechnologist, Claudia focuses on the application of PEF in the food industry. Since 2014 she is Manager of the R&D department at Elea. Within this role, she continuously develops new applications within internal and external research projects and evaluates the importance of certain applications for the industrial sector.
Oleksii is the Principal Scientist at Elea and leads the department for special projects. He received his PhD in Food Process Engineering at the Technological University of Compiegne, France. His research interests mainly focus on non-conventional methods for enhancement of different food-related processes. He works mostly on the development of new areas of industrial PEF application, such as extraction of bioactive compounds, drying and freezing of solid food products.
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Elea Vertriebs- und Vermarktungsgesellschaft
D – 49610 Quakenbrück
Stefan Töpfl (Prof. Dr.)
HRB 206480 Amtsgericht Osnabrück
VAT No.: DE 285 421 329
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