miércoles, 22 de abril de 2015
sábado, 20 de abril de 2013
BIET 2013 PROGRAMME
5th June
13:15 h. Working lunch at IQS
AFTERNOON WORKSHOPS
15.00 h. Gluten replacement (total and partial) approach and Clean Label approach in some bakery applications, Thierry Mathey & Puri Chito – EUROGERMIBERIA,S.L.U.
16.00 h. Tasting of products with different malts and applications
Antoni Gonzalo - IREKS IBÉRICA, S.A.
17.00 h. Ecological and wine yeast for bakery
Maria do Carmo Amaral – LALLEMAND ESPAÑA, S.L.
--------------------------
6th June
Frederic Lievens (Belgium), T-500 PURATOS, S.A.
09.45 h. Grain combination strategies for cereal based proofed food with added value
Prof. Dr. Concha Collar, Institute of Agrochemistry and Food Technology, IATA. National Research Council, CSIC.
10. 15 h. The Brabender 3-phase system
Ricardo Espinagosa, TECNOSA
11.00 h. Coffee Break – Poster session
12.00 h. Natural improvers for baking: Technological functionalities of cereal ingredients
Peio Touyarou (France), AIT INGREDIENTS
12.45 h. Innovative Mixing and Lamination of Dough–Fully continuous operating industrial dough process, Prof. Dr. Klaus Lösche (Germany),ttz Bremerhaven - BILB / EIBT
13.15 h. Closing of the Meeting, Dr. Pere Regull, Managing Director of IQS
13.30 h. Working lunch at IQS
Miquel Fernández - T500 PURATOS, S.A.
16.00 h. GlutoPeak, new quick method
Ricardo Espinagosa - TECNOSA
17.00 h. Presentation of new technological ingredients and Clean Label products tasting
Peio Touyarou – AIT INGREDIENTS
18.00 h. Conclusions and delivery of Certificate of Attendance, BIET Organising Committee
------------------------
LANGUAGES
English and Spanish. Simultaneous translation available at all lecture sessions.
MORNING LECTURE SESSIONS
8.30 h. Registration
9.00 h. Opening of the Meeting, Jaume Àrboles, Chairman of AIQS
9.10 h. Flour and semolina sector in Spain: financial and industrial
analysis
Ramón Sánchez, Managing Director
of the Association of Spanish Mills – AFHSE
9.45 h. Clean Label Approach in bakery products
Thierry Mathey (France) & Puri Chito, EUROGERM-IBERIA, S.L.U.
10.30 h. Coffee-break – Poster session
11.00 h. Malts - The natural basis for aroma and flavour
Antoni Gonzalo, IREKS IBÉRICA, S.A.;Richard Lau (Germany), IREKS GmbH
11.45 h. Energy Saving & Product Quality: Recent Innovations in
Baking Technology
Dr. Alain Le Bail (France),
ONIRIS-Nantes
12.15 h. Yeast with natural vitamin D
Cilla Ingman (Canada), LALLEMAND
ESPAÑA, S.L.
13:00 h. Poster session13:15 h. Working lunch at IQS
AFTERNOON WORKSHOPS
15.00 h. Gluten replacement (total and partial) approach and Clean Label approach in some bakery applications, Thierry Mathey & Puri Chito – EUROGERMIBERIA,S.L.U.
16.00 h. Tasting of products with different malts and applications
Antoni Gonzalo - IREKS IBÉRICA, S.A.
17.00 h. Ecological and wine yeast for bakery
Maria do Carmo Amaral – LALLEMAND ESPAÑA, S.L.
--------------------------
21.00 h. DINNER AT RESTAURANT St. Rémy
(attendance is optional, see booking in the registration form)
--------------------------(attendance is optional, see booking in the registration form)
MORNING LECTURE SESSIONS
09.00 h. Something more than textureFrederic Lievens (Belgium), T-500 PURATOS, S.A.
09.45 h. Grain combination strategies for cereal based proofed food with added value
Prof. Dr. Concha Collar, Institute of Agrochemistry and Food Technology, IATA. National Research Council, CSIC.
10. 15 h. The Brabender 3-phase system
Ricardo Espinagosa, TECNOSA
11.00 h. Coffee Break – Poster session
11.30 h. Innovative use and features of sourdough for bakery
industries
Dr. Marco Gobbetti (Italy), Università
degli Studi di Bari Aldo Moro12.00 h. Natural improvers for baking: Technological functionalities of cereal ingredients
Peio Touyarou (France), AIT INGREDIENTS
12.45 h. Innovative Mixing and Lamination of Dough–Fully continuous operating industrial dough process, Prof. Dr. Klaus Lösche (Germany),ttz Bremerhaven - BILB / EIBT
13.15 h. Closing of the Meeting, Dr. Pere Regull, Managing Director of IQS
13.30 h. Working lunch at IQS
AFTERNOON WORKSHOPS
15.00 h. Something more than textureMiquel Fernández - T500 PURATOS, S.A.
16.00 h. GlutoPeak, new quick method
Ricardo Espinagosa - TECNOSA
17.00 h. Presentation of new technological ingredients and Clean Label products tasting
Peio Touyarou – AIT INGREDIENTS
18.00 h. Conclusions and delivery of Certificate of Attendance, BIET Organising Committee
------------------------
LANGUAGES
English and Spanish. Simultaneous translation available at all lecture sessions.
Tick in your agenda
INNOVATION, PRODUCTS, TECHNOLOGIES, METHODS, BIO-CONCEPTS,
TRENDS
The State of the Art in Europe Bakery Industry and TechnologyBIET 2013 Meeting, June 5 and 6 in Barcelona
ADDRESSED TO
R&D Directors, Technical Directors, Industrial Directors, Product Managers, Project Managers, Engineers, Quality Managers, Analytical Laboratories, Responsibles for technical and control areas.
VENUE
IQS School of Engineering
Auditorium and Technical Rooms
Via Augusta 390, 08017
Barcelona, Spain
REGISTRATION
REGISTRATION
viernes, 1 de marzo de 2013
PRESENTACION DE POSTERS CIENTIFICOS
POSTER
SESSION CONTRIBUTION TO BIET'13
aInstitute
of Food
b Centre de Recherche Alimentaire, Adresse;
c Centro de Investigación Alimentaria, Dirección Completa
2. Each abstract should consist of:
(I) An Informative Title in bold capital letters. This should be indented by 1.5 cm to allow insertion of a reference number.
(II) A list of Authors, in bold type face using upper and lower case. The principal author should be underlined.
(III) The Full Postal Address of the Authors, preferably in an italic type face, using upper and lower case letters. If more than one address is involved, the distinction should be made by using a lower case letter as a superscript at the end of each author's name and this letter used again to introduce the appropriate address.
(IV) The text of the abstract should be presented after a clear space.
(V) One or more references to relevant material. Each should be numbered in the text by an Arabic numeral [in square brackets], cited in numeral sequence, and the list in numerical order should be clearly separated at the bottom of the text.
4. Other aspects of presentation:
(I) Any illustrations should be suitable for direct reproduction, each with a suitable caption preceded by FIGURE NUMBER.
(II) Equations and Tables should be self-explanatory, presented clearly and distinctly.
DON'T MISS THE OPPORTUNITY TO LET THE INDUSTRY KNOW YOUR LATEST FINDINGS
Instructions
- Submit in advance one-page abstract
A. Authora, F. Auteurb and P. Autorca
b Centre de Recherche Alimentaire, Adresse;
c Centro de Investigación Alimentaria, Dirección Completa
Eligible Topics
- All scientific subjects related to BIET focus
- Technologies and developments in Baking
- Theoretical Models and Surveys on the Technologies
involved
- Other original innovations and project results
relevant for the Baking industry
- All proposals must have a scientific or technical
approach
DEADLINE:
MAY 10, 2013
1. The
typescript should be prepared on a DinA4 white paper. Left and right margins
should be of 3 cm each, and top and bottom margin should be of 4 cm each.
Please try and fill the whole space available with relevant material.2. Each abstract should consist of:
(I) An Informative Title in bold capital letters. This should be indented by 1.5 cm to allow insertion of a reference number.
(II) A list of Authors, in bold type face using upper and lower case. The principal author should be underlined.
(III) The Full Postal Address of the Authors, preferably in an italic type face, using upper and lower case letters. If more than one address is involved, the distinction should be made by using a lower case letter as a superscript at the end of each author's name and this letter used again to introduce the appropriate address.
(IV) The text of the abstract should be presented after a clear space.
(V) One or more references to relevant material. Each should be numbered in the text by an Arabic numeral [in square brackets], cited in numeral sequence, and the list in numerical order should be clearly separated at the bottom of the text.
3.
The text of the Abstract should be clear and distinct. A smaller type face can
be used for References and Figure Captions, but larger type face is essential
for the title.
4. Other aspects of presentation:
(I) Any illustrations should be suitable for direct reproduction, each with a suitable caption preceded by FIGURE NUMBER.
(II) Equations and Tables should be self-explanatory, presented clearly and distinctly.
5. Please, submit the abstract
electronically in MSWord or PDF file, before May 10, 2013 to: Secretary of
BIET, at biet@aiqs.es
6. A certificate of participation in the poster session will be issued on request.
6. A certificate of participation in the poster session will be issued on request.
DON'T MISS THE OPPORTUNITY TO LET THE INDUSTRY KNOW YOUR LATEST FINDINGS
jueves, 28 de febrero de 2013
European Innovation Meeting on Bakery Science
Barcelona, 5 y 6 de Junio 2013
Organizado por el Grupo Profesional de Bioquímica y Biotecnología de la Asociación de Químicos e Ingenieros del IQS
Organizado por el Grupo Profesional de Bioquímica y Biotecnología de la Asociación de Químicos e Ingenieros del IQS
Un pulso del Estado de la Técnica
en Europa de la Industria de la Panificación y Afines
INNOVACIÓN | PRODUCTOS | TECNOLOGÍAS
| MÉTODOS | BIO-CONCEPTOS | TENDENCIAS
BIET constituye una cita
imprescindible para fabricantes, usuarios, investigadores y distribuidores de
tecnología y productos innovadores dentro del conjunto de Industrias del Pan,
Masas Congeladas, Elaboradores industriales, Centros de Investigación y
Desarrollo, Laboratorios de Análisis, Organismos reguladores y Entidades
sectoriales.
PROGRAMA PRELIMINAR
Con la participación de ponentes
de reconocido prestigio internacional y el patrocinio y colaboración de
empresas líderes del sector, BIET'13 ofrecerá una visión Europea de las
tendencias tecnológicas del sector.
· Ingredientes innovadores para Panificación y
afines
· Tecnologías y nuevos equipamientos para mejorar la
productividad y eficiencia
·
Productos especializados y alternativos
·
Instrumentación y nuevos métodos de análisis y
control
· Tendencias del consumo y respuestas tecnológicas.
Las Jornadas se desarrollarán a lo largo de dos días completos
mediante:
- Sesiones técnicas y científicas
- Workshops técnico-prácticos
- Sesiones de Posters de I + D
- Exposiciones comerciales, degustaciones y experiencias.
LUGAR: Salas técnicas y
multimedia del IQS School of Engineering (Barcelona)
INFORMACIÓN E INSCRIPCIONES
Asociación de Químicos e Ingenieros del IQS
via Augusta, 390 - 08017 Barcelona
Tel. +34 93 267 20 12 - email: biet@aiqs.es
Asociación de Químicos e Ingenieros del IQS
via Augusta, 390 - 08017 Barcelona
Tel. +34 93 267 20 12 - email: biet@aiqs.es
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