VTT’s Research Scientist, Dr. Juhani Sibakov represented Finland at the 9th European Workshop on Food Engineering and Technology. The workshop (24-25th March 2015) was organised by EFCE (European Federation of Chemical Engineering) and EFFoST (European Federation of Food Science and Technology) and hosted by Bühler in Uzwil, Switzerland. Seventeen recently graduated doctors and last-year PhD students presented their works in the field of food engineering and technology. Three best presentations were selected by eight high-ranked professors based on the scientific level, presentation skills and ability to respond to the challenging questions asked by the professors.
Sibakov’s presentation was selected as the second best of the workshop. The title of his presentation was “Processing of oat dietary fibre for improved functionality as a food ingredient”. The best presentation was given by Cornelia Koller from ETH Zürich and it was about aerated chocolate (High-pressure micro-foaming of fat-continuous confectionary systems). Katharina Kelemen from Karlsruhe Institute of Technology got the third place with her presentation: “Inline measurement of droplet breakup in high-pressure homogenization – possibilities and challenges of inline measurement techniques”.
You can download the presentation of Juhani Sibakov here:
Sibakov 2015_Processing of oat dietary fibre for improved functionality as a food ingredient