Program

Transcription

Program

Events at the speakers` corner of ProSweets Cologne
Sunday, 01.02.2015
Sunday, 01.02.2015
13:00 – 14:30:
Focus on Carton Packaging - Benefits and latest Developments
13:00 – 13:20 „High grade Finishing“ - haptical and technical trends, Thorsten Drews, Werner
Achilles GmbH & CO KG
13:30 – 13:50 Be on the safe side - the packaging comfort factor, Nina Happonen, Metsä
Board
14:00 – 14:20 Product safety, Horst Bittermann, Mayr- Melnhof Karton GmbH
Location: Halle 10.1, Stand A-071/B- 079
Organiser: Koelnmesse GmbH in cooperation with Fachverband Faltschachtel-Industrie e.V 
Messeplatz 1 · 50679 Köln · Deutschland  Tel.: +49 (0)221 821-2058  Fax: +49 (0)221 8213905  [email protected] · www.koelnmesse.de
Monday, 02.02.2015
Monday, 02.02.2015
10:30 – 12:05:
Sensory in the Confectionery Production
10:30 – 10:35 Opening and chair, Prof. Dr. Jörg Oehlenschläger, DLG e.V.
10:35 – 11:05 Sensory descriptors for chocolate – steps towards a mutual sensory
language, Dr. Eva Derndorfer, Sensory Expert, Trainer and book author
11:05 – 11:35 Interaction of texture and flavour within sugar-free food systems, Dr.
Oxana Tyapkova, Business Unit Food Processes and Products, Fraunhofer
Institute for Process Technology and Packaging, Freising
11:35 – 12:05 Current trends within instrumental texture analysis for the confectionery
industry, Lisa Drobny, Winopal Forschungsbedarf GmbH, Elze
Organiser: Koelnmesse GmbH in cooperation with DLG e.V., Fachzentrum Land- und
Ernährungswirtschaft · Prof. Dr. Herbert J. Buckenhüskes · Eschborner Landstraße 122 · 60489
Frankfurt/M. Germany · Tel.: +49-(0)69-24788-315 · E-Mail: [email protected] ·
www.dlg.org
Monday, 02.02.2015
13:00 – 14:35:
Snack Technology
13:00 – 13:05 Opening and chair, Prof. Dr. Herbert J. Buckenhüskes DLG e.V.
13:05 – 13:35 Hot Air Expansion: A healthy alternative to hot oil for snack pellets,
Scott Vallette Bühler Aeroglide Cary
13:35 – 14:05 Coated nuts: make more of their creative potential – with a rich palette of
textures; Anne-Sophie Vercruysse, Roquette
14:05 – 14:35 Technology and Equipment for Manufacturing Sticks and Pretzels, Siegfried
Lauer, WP BAKERYGROUP, Werner & Pfleiderer Industrielle Backtechnik GmbH
www.dlg.org
Monday, 02.02.2015
15:00 – 16:30:
Natural Ingredients
15:00 – 15:05 Welcome and introduction, Georg Herbertz, Herbertz Dairy Food Service
15:05 – 15:30 Sugar Substitution in a natural way, Michiel Pronk, Sensus
15:30 – 16:00 Natural Food & Beverage Ingredients: Innovative Product Solutions for
Bakery & Confectionery, Michael Kollar, Döhler Group
16:00 – 16:25 Presentation of Results: Independent Global Consumer Study on Food &
Food Colouring, Guido de Jager, GNT International B.V. Mierlo
16:25 – 16:30 Summary and Closing of the Session, Georg Herbertz, Herbertz Dairy Food
Service
Organiser: Koelnmesse GmbH in cooperation with Herbertz Dairy Food Service · Georg
Herbertz · Ignaz- Kiechle- Str. 22 · 87437 Kempten/Allgäu · Tel.: +49-(0)831-5 909 908 ·
E-Mail: [email protected] · www.herbertz-service.de
Tuesday, 03.02.2015
Tuesday, 03.02.2015
10:30 – 12:05:
Robots in the Confectionery and Fine Bakery Industry
10:30 – 10:35 Opening and chair, Prof. Dr. Herbert J. Buckenhüskes DLG e.V.
10:35 – 11:05 Let´s get the robots sweet, Stephan Trunk, YASKAWA Europe GmbH
11:05 – 11:35 Eat the Ball / Robot automated bread ball packaging, Ing. Walter Petz
EEP-Maschinenbau GmbH
11:35 – 12:05 Robots in the confectionery and bakery industry, Martina Düngefelder,
Staeubli Tec-Systems GmbH Robotics
www.dlg.org
Tuesday, 03.02.2015
13:00 – 14:30:
Packaging – Enhanced Product Protection
13:00 – 13:10 Welcome and introduction, Georg Herbertz, Herbertz Dairy Food Service
13:10 – 13:40 Active Packaging Functions for improved Confectionery Product Protection,
Sven Sängerlaub, Fraunhofer-Institut für Verfahrenstechnik und
Verpackung
13:40 – 14:10 From primary Packaging to Point of Sale – Entirely new Developed,
unique Flow Wrapping System Solution, for flexible Packaging of Chocolate,
Tobias Heinze, Loesch Verpackungstechnik GmbH
14:10 – 14:40 Hermetic Sealing for Confectionery Products, N.N., Sapal SA, Bosch Packaging,
Technology Company
14:40 – 14:45 Summary and Closing of the Session, Georg Herbertz, Herbertz Dairy Food
Service
Organiser: Koelnmesse GmbH in cooperation with Herbertz Dairy Food Service · Georg
Herbertz · Ignaz- Kiechle- Str. 22 · 87437 Kempten/Allgäu · Tel.: +49-(0)831-5 909 908 ·
E-Mail: [email protected] · www.herbertz-service.de
Tuesday, 03.02.2015
15:00 – 16:30:
Board
15:30 – 15:50 New packaging cups stand out by design, Wilfried Schmahl, Stora Enso
Renewable Packaging
16:00 – 16:20 FU| TE| CO – Future Technology Converting, Kerstin Haase, AR Packaging Group
Organiser: Koelnmesse GmbH in cooperation with Fachverband Faltschachtel-Industrie e.V.
Wednesday, 04.02.2015
Wednesday, 04.02.2015
10:30 – 12:00:
Board
11:00 – 11:20 Mega-Trend Packaging: intelligent and sustainable, Roland Rex, Moritz J.
Weig GmbH & Co. KG
11:30 – 11:50 Optimize your brand's packaging design lifecycle with todays online
collaboration services, Mario Fäh, PAS Media
Organiser: Koelnmesse GmbH in cooperation with Fachverband Faltschachtel-Industrie e.V 

Program

Transcription

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