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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 Alma Sous Vide Competence Centre with the support of the European Commission (DG XII - FAIR programme) and the Katholieke Universiteit L...

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 Alma Sous Vide Competence Centre with the support of the European Commission (DG XII - FAIR programme) and the Katholieke Universiteit Leuven.

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. The programme includes, among others, presentations on:

- European research on minimal processing of foods;
- Specific measures to support research in small and medium-sized enterprises;
- Sous vide practice in the EC central kitchen.
For further information, please contact:

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

More detailed information, including a full programme of the symposium, may be obtained on the World Wide Web at:

http://www.alma.kuleuven.ac.be/sousvide/symp.html

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