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24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

Menu Logo Principal UMR A408 SQPOV Qualisud Logo CTCPA logo Avignon Université logo CIRAD uniersité Montpellier logo SupAgro Montpellier logo Université La Réunion Logo UMT QualiVeg2

F&V Processing 2020 - Third Symposium on Fruit and Vegetable Processing

F&V Processing 2020 - Third Symposium on Fruit and Vegetable Processing

a Web Conference on November 24 and 25

Dear colleagues and friends,

We sincerely hope finding you fit and healthy during this Covid19 pandemics.

Given the current health situation, the symposium will take place completely in a web session. The organizing committee is therefore currently working on this new organization with:

  • communications slightly shortened (30 mn for keynote speakers and 15 mn for oral presentation)
  • solutions for poster sessions: abstract associated to a pdf version of the poster and a short video presentation (3 to 5 mn)
  • Reduced participation fees: do not forget to register to receive the connection link.

 Information will be regularly updated on this website.

Thank you for your understanding and support.

 Kind regards

 Carine Le Bourvellec and Frédéric Carlin (INRA – UMR SQPOV Avignon) - Stéphane Georgé (CTCPA) - Dominique Pallet and Pierre Brat (CIRAD - UMR QUALISUD Montpellier)


F&V Processing 2020: A sustainable processing chain for high quality and healthy fruits and vegetables

National and international food and health organisations recommend a high daily intake of fruit and vegetables. Processing stabilizes fragile fresh fruits and vegetables, offers convenience to consumers, yearlong availability and diversity. How can processing of fruits and vegetables meet food health aspirations, while preserving the environment and having a positive social and economic impact?

The F&V processing 2020 conference meets this challenge. Senior and junior Scientists from around the world and involved in the all aspects of Fruit and Vegetable processing are invited to join the conference in Avignon and to exchange.

Scientific programme and conference sessions will be built on five major topics

1 - Processing and reactivity of F&V
- In minimal, traditional or novel food processing (heating, drying, fermentation, non-conventional innovative physical processes, and combinations…)
- Changes undergone at different scales (macroscopic, microscopic, and molecular level) as a result of processing
- Changes in nutrients, texture, colour, flavour, sensory attributes…
- Linking quality of fresh F&V to quality of processed products
- Tissue structure and/or enzyme in relation to quality of processed F&V

2 - Integrated approaches for the quality of F&V aimed at processing
- Quantification, assessment and optimisation of food quality along the chain by food actors (domestic preparation, farm processing, catering, SMEs, major companies…)
- Efficient good manufacturing practices
- Development of non-invasive tools for quality control (innovative and efficient probes, spectral analysis, NIR, MIR,…)

3 - Food systems and sustainability of F&V processing
- Trends in consumption of processed F&V
- New products and processing, and consumer acceptability
- Organic F&V processing concepts and their consequences
- Circular economy in the F&V processing chain, rational use of co-products
- Which place for F&V processing in territorial food systems?
- Clean label and naturalness in F&V products: what and how
- Valorisation of by-products. Reduction of wastes and spoilage
- Bio-based materials from processed F&V

4 - Specific challenges of F&V processing in the Southern countries
- Changes in food value chains and consequences on the offer of processed F&V in Southern countries
- Integration of processing in traditional as well as in evolving food chains
- Processed F&V to lower the burden of malnutrition in Southern countries?

5 - Identification, characterization and control of microbial and chemical risks in the production chain of processed F&V
- Diversity of microbial communities on F&V aimed at processing
- Inactivation and control of pathogenic and spoilage micro-organisms and of their toxins
- Neo-formed compounds during F&V processing
- Environmental contaminants, pesticides residues and migration from packaging

Specific session: Interfaces project

more information