Nouveau master européen FIPDES

Erasmus Mundus Master Course
Food Innovation and Product Design
Food Innovation and Product Design SEMINAR
Wednesday, 31 August, 2011.
Amphiteatre 7, AgroParisTech – Maine Center
19, avenue du Maine
75732 PARIS–FRANCE
Program
9h-11h00
Innovation and food design perspectives (Chairman: J. Delarue, AgroParisTech,
France)
9h00 Consumer science & food innovation (J. Delarue, APT, France)
9h30 Food innovation: the point of view of Food industry (Y. Champenois, Danone,
France)
10h30 Coffee break
11h00
PhD students’ session (Chairman: J. Delarue, AgroParisTech, France)
11h00 Conception of tailored biscuits with satiety benefit: physico-chemical, nutritional and
sensory optimization (C. Petitjean, APT-UMR Genial, France)
11h15 Effect of processing on rheological, structural and sensory properties of apple puree
(L. Espinosa, APT-UMR Genial)
11h30 Study and improvement of the stability of vegetable oils using natural antioxidants:
contribution of chemometric methods (F. Ammari, APT-UMR Genial)
11h45 In-mouth flavor release during eating a solid food product: mechanistic modeling and
experimental validation ( M. Doyennette, APT-UMR GMPA).
12h00-14h30 around a buffet: Poster session and networking with PhD students
14h30-18h
Innovation in the healthy food sector (Chairman: V. Fogliano, Università Federico
II, Italy)
14h30 Health issues and functional foods Innovation in the healthy food sector (Vincenzo
Fogliano, Federico II University, Italy)
15h15 Food, Functional Foods, Nutrition and Health Contemporary Issues (D. Bastos,
School of Public Health - São Paulo University, Brazil).
16h15
Concluding remarks