Seperation Technologies and Design of Complex Food Systems September 12th -14th 2018 : Sponsored by the Research Foundation for Dairy Sciences Technical University of Munich @UlrichKolozik

1. Technical University of Munich,
at TUM School of Life Sciences
Weihenstephan
Organisation
Univ.-Prof. Dr.-Ing. Ulrich Kulozik
Chair of Food and Bioprocess
Engineering
Highlights
Efficient Fractionation
Sustainable Processing
Innovative Applications
Efficient Processing
Seminar on Emerging Dairy
and Food Technologies
Separation Technologies and
Complex Food Systems
Wednesday, Sept. 12th, 2018
Thursday, Sept. 13th, 2018
Friday, Sept. 14th, 2018
Friday, September 14th
, 2018
Organizer:
Research Foundation of Dairy Science at TU München e.V.
Participation fee:
850 € 3-day seminar-fee
780 € Members of foundation and Weihenstephan alumni
associations
500 € Members of public institutions)
Cancellation Policy
All cancellations must be faxed, electronically mailed or postmarked. Refund
of registration fees will be as follows: Postmarked before August 14th, 2017
- full refund (minus € 50 handling fee), Postmarked from September 1st, 2018
- 50% refund
Registration and Contact
Online: www.technologieseminar-lmvt.de
Any questions? Please contact us by e-mail:
sekretariat.lmvt.wzw@tum.de
Hotel information: www.technologieseminar-lmvt.de
Dinner: Self-payment, see website
Meeting Place
Lecture Hall 16 (4214) Maximus-von-Imhof-Forum 6
Freising Campus Weihenstephan (close to the Munich airport)
Chair of Food and Bioprocess Engineering
Weihenstephaner Berg 1, 85354 Freising
Phone: +49(0)8161.71.4205 / Fax: +49(0)8161.71.4384
Practical Demonstrations at the Food Process
Engineering Pilot Plant & Labs
By special registration (only in addition to seminar
participation), delegates can select certain areas of
special relevance for their own professional function.
These topics will be emphasized according to individual
interests and training needs. This will enable us to form
small groups with intense interaction, also allowing
hands-on work.
Thus, topics presented during the seminar will be
amended to combine recent insights with ideas on how
to convert these into practical reality. For analytical
aspects participants can bring own samples to be
used as objects in their individual practical programme
(subject to special arrangement prior to seminar).
Examples to choose from are listed below.
Pilot Plant Demonstrations
Separation Techniques
• Membrane Techniques
• Centrifugal Separation
Thermal Processing Techniques
Drying Techniques and Powder Handling
Food Structuring and Texturization
• Microencapsulation Technologies
• Protein Microparticulation by extrusion cooking
technology
• Emulsification, Foaming and Gel Formation Techniques
Bioprocessing Technologies
Analytical Techniques (Examples)
High Performance Liquid Chromatography (HPLC)
Gel Electrophoresis (SDS-PAGE)
Particle and Surface Characterization
Rheological Profiling and Texture Characterization

2. Separation Technologies: Recent Topics
• State of the art and current trends in separation
technologies
Prof. Dr. U. Kulozik (TUM)
• Process design of membrane plants and criteria for the
selection of membranes
Guest speaker
Efficient Fractionation using Membrane and
Centrifugal Systems
• Length effects on filtration performance in spiral-wound
membranes: A key to increase filtration efficiency
M. Hartinger (TUM)
• In-situ analysis of cake layer formation in hollow fiber
membrane systems during milk protein fractionation
R. Schopf (TUM)
• Efficient fractionation of whey proteins by means of
continuous centrifugal separation
N. Haller (TUM)
Sustainable Processing by means of Membrane
Technologies
• Fouling mitigation and filter life cycle extension by
alternating and oscillating tangential flow
M. Weinberger (TUM)
• Valorization of processing side streams as diafiltration
media – Effects on filtration process and casein
functionality
M. Reitmaier (TUM)
• Physical cleaning by rinsing of spiral wound modules –
Increasing sustainability by process optimization
I. Kieferle (TUM)
Design of Complex Food Systems: Recent
Topics
• Technofunctional properties of animal and plant
proteins: Opportunities and challenges
Dr. J. Dombrowski (TUM)
• Handling of complex food systems in practical reality
Guest speaker
Efficient Processing of Complex Food Systems
by Novel Drying Technologies
• Microwave enhanced drying – Efficient production of
foamed fruit snacks
S. Ambros / E. Dachmann/ M. Öczelik (TUM)
• (Novel) microwave technology for homogeneous and
safe heating and drying of complex food matrices
S. Benteler (TUM)
Better Understanding of Complex Food Systems
• Stabilization of emulsions by biogenic particles –
A mechanistic approach
F. Kurz (TUM)
• Molecular background for optimizing microfiltration of
skim milk at low temperatures
S. Schiffer (TUM)
• Identification of mechanisms of multistage structure
formation in processed, dispersed protein systems at
high concentration
S. Sedlmeier (TUM)
Designing Special Food Systems for Innovative
Applications
• Innovative application of protein gel systems: Super-
critically dried aerogels as transportation vehicles or
protective matrix
D. Andlinger (TUM)
• Possibilities for the production of cold-renneted, spray
dried milk concentrates for application in dairy products
M. Warncke (TUM)
Reception and Networking Event at the Chair of
Food and Bioprocess Engineering
Fractionation of Milk Components and their
Innovative Applications
• Prevention of human gastro-intestinal infection with
functionalized bovine anti-body-enriched ideal whey
obtained by microfiltration
H.J. Heidebrecht (TUM)
• Efficient production of whey protein hydrolysates for
special nutritional needs
Y. Mao (TUM)
• Whey concentrates with extended shelf life and high
protein functionality as a substitute for whey powder
M. Marx (TUM)
September 13th
, 2018September 12th
, 2018
Dinner at Weissbräu Huber
General-von-Nagel-Straße 5, 85354 Freising
(self payment)