Deep Dive: Energy and water management
Main Stage: Friday, 22.03.2024
Energy and water management in the food industry are the decisive factors for the future. The costs for energy and water are rising. This leads to an increasing financial burden for the companies and their customers. How can the consumption of the two working materials be reduced? Which innovative technologies can be used to produce as much food as possible with a minimum of energy and water? What approaches already exist for energy and water management in the food industry?
Exciting research topics in the field of energy and water management will be presented in the lecture.
| 12.30-1.30 | Welcome and moderation Anne Kokenbrink, Editor, Frankfurter Allgemeine Zeitung GmbH, Frankfurt am Main, Germany |
| Sustainable french fry and potato chip production made possible by pulsed electric fields Madita Kirchner, Food Engineer, Elea Technology GmbH, Quakenbrück, Germany | |
| Utilization of cooling energy when vaporizing cryogenic gases Dr.-Ing. Amine Ben Souissi, Offer Designer Food & Pharma Central West Europe, Air Liquide Deutschland GmbH, Düsseldorf, Germany | |
| Optimised Coffee Roasting Through Digital Twin-based Model Predictive Control Dr.-Ing. Dennis Pierl, Research Associate, Institute for Automation, University of Bremen, Bremen, Germany AND Sebastian Tück, Research Engineer, Probat AG SE, Emmerich am Rhein, Germany | |
| Closing Anne Kokenbrink, Editor, Frankfurter Allgemeine Zeitung GmbH, Frankfurt am Main, Germany |