Vevey 2023

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

Thursday October 19^th 2023

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

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

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

Alois Raemy (Retired from Nestlé Research Centre)
Temperature, heat and pressure studied in an industrial food research environment

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

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

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

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

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

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

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