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Second European Symposium on Sous Vide

The second European Symposium on Sous Vide will take place in Louvain, Belgium, on 10-12 April 1996. The symposium is being organized by the Katholieke Universiteit Leuven and the Alma Sous Vide Competence Centre.

The aim of the event is to narrow the gap between research and...

10 April 1996 - 10 April 1996
Belgium

The second European Symposium on Sous Vide will take place in Louvain, Belgium, on 10-12 April 1996. The symposium is being organized by the Katholieke Universiteit Leuven and the Alma Sous Vide Competence Centre.

The aim of the event is to narrow the gap between research and industrial practices in the sous vide area. Projects will be presented in combination with more fundamental research results on heat transfer, safety aspects, sensor quality and physico-chemical changes.

Topics to be covered by the symposium include:

- Technology: heating-cooling equipment, packaging materials, automated process control and recipe handling logistics;

- Safety: safety criteria for sous vide products, HACCP and GMP-codes, 'clostridium botulimum' and additional hurdles;

- Physico-chemical background: texture, use of modified starches, diffusion of seasoning agents, effect of storage on aroma and taste;

- Quality: sensorial evaluation, nutritional value;

- Cost: cost of sous vide system, thermal efficiency of equipment.
For further information, please contact:

European Commission
Mr. Joe Cornelese
DG XII/E-2
200 rue de la Loi
B-1049 Brussels
Fax +32-2-2964322

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