“Calorimetry at the Crossroads of Materials, Life and Food sciences”

 

Thursday October 19th 2023

Nestlé Rive-Reine Conference Center, Vevey (La Tour-de-Peilz), VD

 

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Lectures

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Michael Beyrer (School of Engineering HES-SO, Sion, CH)
Micro DSC combined with rheology for detecting functional properties of food proteins

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Bertrand Roduit (AKTS SA Sierre, CH)
Remote monitoring the degradation of vitamins in food

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Michal Dabros (School of Engineering HES-SO, Fribourg, CH)
Biocalorimetry as a Process Analytical Technology (PAT) tool

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Fabien Bernardeau (KEP Technologies, Caluire-et-Cuire, FR)
Thermal analysis and calorimetry for life science applications

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Nicolas Sbirrazzuoli (University Côte d’Azur, Nice, FR)
Crystallization and polymerization of biobased polymers

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Jeroen Staal (EPFL, Lausanne, CH)
Frontal polymerisation for energy efficient processing of composite materials

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Léa Kemper (Givaudan SA, Geneva, CH)
Benefits of experimental overall heat transfer coefficient determination on scale-up

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Christophe Soares (TA Instruments, Guyancourt, FR)
Characterization of materials for batteries by calorimetry and thermal analysis

STK Award

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Alois Raemy (pens. Nestlé Research Centre Lausanne, CH)
Temperature, heat and pressure studied in an industrial food research environment

Scientific Committee

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  • Marie-Agnès AESCHLIMANN, Givaudan SA, Geneva
  • Pierre BRODARD, HEIA-FR, Fribourg
  • Patrick FURRER, Sika Technology AG, Zürich
  • Angela HAMMER, Mettler-Toledo, Schwerzenbach
  • Rolf HILFIKER, pens. Solvias AG, Basel
  • Francesco MASCARELLO, pens. DSM Ltd, Sisseln
  • Alois RAEMY, pens. Nestlé SA, La Tour-de-Peilz
  • Françis STOESSEL, pens. Swissi Process Safety GmbH, Basel
  • Jürgen THUN, Roche, Basel

Exhibitors

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  • KEP Technologies
  • Mettler Toledo
  • Waters – TA Instruments