8th PEF School

30 May – 3 June 2022. Compiègne, France

Fundamentals of Pulsed Electric Field

Techniques and methodology to detect electroporation

Effects of PEF application in food processing

Practical aspects of PEF in the food industry

Elea is sponsoring and attending the 8th PEF School (School on Pulsed Electric Field Applications in Food and Biotechnology), which will be held in Compiègne, France, 30 May to 3 June 2021. Compiègne is home to the University of Technology of Compiègne (UTC), one of the top-ranking engineering schools in France

The aim of the course is to get attendants (PhD students, early-stage researchers and industrial users of the technology) an overview of knowledge and understanding of the basic principles involved in processing by pulsed electric fields and to provide practice in the use of these principles in the food and biotechnological industries. Basic concepts that are required to understand electroporation and generation of pulsed electric fields from an electrical point of view, main effects of the treatments on microbial, plant and animal cells, techniques and research procedures to investigate electroporation and the most recent applications of PEF in the food industry will be presented by experts in the field. Live lectures online will be complemented with live practical sessions online, and short presentations of activities conducted by participants.

The course will offer the opportunity of promoting networking and communication between young scientists, experts and industrial partners interested in this attractive technology.

Presentations will also be given by Elea’s Managing Director Prof Dr Stefan Töpfl and Elea’s Principal Scientist Dr Oleksii Parniacov. Stefan will speak about Industrial applications of PEF in the food sector and Oleksii outlines how PEF pre-treatment influences the freezing process and the resulting benefits.

More info about the 8th PEF School here

We are looking forward to meeting you in Compiègne!

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