Inter Ice CII-2117 Seminar expired

22.06. - 23.06.2021

An attractive and innovative seminar program awaits participants at the INTER ICE 2021, which this year will be held as an online event. In this seminar, the latest developments in ice cream research and technology will be presented by experts from research and practice.

Ice cream is one of the most popular desserts! However, the requirements for raw materials, the process, hygiene and much more require special knowledge for this product group.
In this seminar, which will take place in a virtual format, the latest developments in ice-cream research and technology will be presented by experts from research and practice:
New ingredients and trends, important developments in process technology and current strategies for calorie reduction will be presented.

 

 Speakers of the Inter Ice 2021:

Dr. Elke Scholten


Physics and Physical Chemistry of Foods, Wageningen University, Wageningen, the Netherlands

Dr. Elke Scholten is an associate professor in the Physics and Physical Chemistry of Food Group at Wageningen University in the Netherlands. Her research group focuses on food structuring approaches to modify the properties of a variety of food systems such as emulsions and gels. Her goal is to decipher the relationships between the structure of food systems to the mechanical properties, lubrication properties and sensory perception of such foods through a combination of rheology, tribology and microscopy techniques. This knowledge will be used to create new guidelines for food reformulation, such as fat reduction and ingredient flexibility.

Ice cream development: from structure to mouthfeel and perception

Ice cream structure has a major impact on the sensory perception of ice cream. In this presentation, we will discuss how different ingredients can change the structure of ice cream, such as the ice crystals and the viscosity of the serum phase. We will discuss how these structural parameters relate to specific sensory attributes and how changes in structure affect perception. We will also discuss the dynamic perception of ice cream over time and how this relates to how people consume their ice cream.
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Ursina Krähenmann

Quality & Food Innovation Director, Koa Switzerland AG

Ursina Krähenmann has been responsible for quality and food innovation at the Swiss-Ghanaian start-up Koa since 2018. She studied food science at ETH Zurich and completed her master's degree with a focus on sustainable technologies and the world food system. After 2.5 years at Migros Genossenschaftsbund, she was drawn from the large corporation to the start-up world.

Since then, she has been in Ghana regularly to further develop local production technology and quality management. In Europe, she is involved in the application of cocoa fruit products and other value-added opportunities to enable cocoa farmers in Ghana to earn a better income.

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Dr. Christine Konnertz-Häußler, LL.M. KWG Rechtsanwälte

Weyland ◦ Grube ◦ Schöllmann ◦ Pitzer ◦ Konnertz-Häußler Rechtsanwälte Partnerschaft mbB

Dr. Christine Konnertz-Häußler, LL.M., (born in 1974), studied law at the University of Cologne. In 2000 she earned her Master of Laws degree in European Law and Policy (LL.M.) at the University of Manchester (United Kingdom), followed by the Second State Examination in Law in 2002. From 2003 to 2011 Ms. Konnertz-Häußler was a research assistant at Otto von Guericke University Magdeburg. In 2010 she received her doctorate in questions regarding corporate governance in German limited liability companies.

Today she is partner at KWG Rechtsanwälte in Gummersbach, a law firm specialised in food law, where she works since 2011.

In addition to her knowledge in general national and European food law, Dr. Konnertz-Häußler possesses special expertise in the area of food information law, e. g. nutrition and health claims on foods (Health Claims Regulation (EC) No 1924/2006) and in the area of food composition, e. g. food additive law, law on addition of vitamins, minerals and other substances and novel food law. Her repertoire includes the legal advice concerning foods of the normal consumption, food supplements and foodstuffs intended for particular nutritional uses (dietetics/ food for specific groups).

About her presentation “Nutriscore for ice cream – What does it mean? What needs to be observed?“

Since November 2020, the national basis for the use of the Nutri-Score in Germany has been created with § 4 a of the Food Information Implementation Regulation (in German: Lebensmittelinformations-Durchführungsverordnung – LMIDV). Users of the Nutri-Score must observe this regulation and the Conditions of Use of the “Nutri-Score” Logo of the Santé publique France, which is the owner of the Union trademark Nutri-Score. In her presentation, Dr Konnertz-Häußler shows which particularities have to be taken into account when using the Nutri-Score and gives an example of how the Nutri-Score is calculated for an ice cream.

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Richard W. Hartel,

Ph.D. University of Wisconsin, USA

Richard W. Hartel, Ph.D., currently a Professor of Food Engineering, has been with the Department of Food Science at the University of Wisconsin-Madison since 1986.

After receiving a Ph.D. degree in Agricultural and Chemical Engineering at Colorado State University, Dr. Hartel spent four years as a Research Chemical Engineer at Eastman Kodak, Co. His current research interests generally revolve around various phase transitions in foods, primarily sugar confections, chocolate, and dairy products, particularly ice cream.
Specific research projects include structure development during manufacture and storage of ice cream, lipid crystallization in foods, arrested coalescence of fat globules, bloom formation in chocolates/coatings, sugar crystallization in confections, structure development in caramel, and application of whey co-products. Dr. Hartel teaches courses in Food Manufacturing, Food Preservation, FoodFunctionality, and Candy Science.

About his presentation “Shrinkage in Frozen Desserts“
Shrinkage of frozen desserts has resurfaced as a problem in recent years as product developers have experimented with new and unique ingredients and formulations. In this paper, we review the various parameters that influence shrinkage relative to the nature of the air-serum interface.

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Miroslav Buchmet,

MSc, Senior Application Manager in Frozen Desserts at IFF, Nourish

"I re-joined the company in 2018 after 10 years of employment at AAK where I was busy with the development and application of special fats for chocolate and fat-based confectionery.
Before AAK, from 1997, I worked at Danisco in the Oils and Fats group, Ice Cream and Frozen Desserts group. During my career I have gathered broad experience in ice cream, frozen desserts, chocolate and fat application.
My daily work is connected to the research and development of new systems for ice cream and frozen desserts as well as customer support."

Oat-based Frozen Dessert (presentation abstract)
Oat is a well-known traditional food around the world. It's currently gaining even more popularity in plant-based products as a source of vital ingredients such as protein and fibers.

Enzymatic hydrolysis of oat slurry changes its physical characteristics by decreasing viscosity and improves its functional properties.
The obtained product has increased sweetness and enhanced freezing point depression without loss of nutrition values of the oat.
Dry oat components can be combined with other ingredients, creating complete solutions for plant-based frozen dessert production. In this presentation, oat-based frozen dessert in four flavor variants: vanilla, cocoa, strawberry and caramel with oat-based caramel ripple, are shown.

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Jacob Ewert,

Dr. rer. nat,
Application scientist, 
Dairy Enzymes, IFF Health & Biosciences

Jacob Ewert is an Application Scientist for Dairy Enzymes at IFF, with responsibility for enzyme and culture application in neutral dairy and fresh-fermented.
Jacob joined IFF in 2018 and has contributed to a wide range of initiatives, research projects and product launches in the enzyme and food space during his tenure at IFF.
Jacob holds a Master’s in Food Science and Biotechnology and a doctorate (Dr. rer. nat.) in Biotechnology and Enzyme Science from the University of Hohenheim (Germany). Due to his extensive training and experience in Product & Process Development and Project Management, Jacob is one of the key solutions architects in IFF’s Nutrition and Health sector, driving for innovative solutions that help dairy manufacturers differentiate.

New application strategies for β -galactosidases in ice cream
Lactose-free products are one of the fastest growing segments within the ice cream market. Lactases from Kluyveromyces lactis are typically used, but are somewhat limited for ice cream production, due to their characteristics.
In contrast, thermophilic, neutral β-galactosidases are more suitable for current ice cream processes and allow for optimized production strategies.
Besides hydrolyzing lactases, a new generation of β-galactosidases, enables in-situ GOS-release, at high yields during ice cream manufacturing. This presentation will focus on different application strategies using β-galactosidases to add value to current ice cream products and provide ice cream manufacturers with the possibility to differentiate their products further.
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Dr. Lukas Böcker (Postdoc),
ETH Zürich Sustainable Food Processing
Dr. Lukas Böcker is food technologist and graduated with a Master degree in food processing at ETH Zurich in 2015. He recently defended his doctoral studies at ETH Zürich addressing functionalities of microalgae proteins from bulk to isolated fractions. The studies were conducted in the Sustainable Food Processing Laboratory led by Prof. Alexander Mathys, which focusses on alternative protein sources and sustainability along food value chains.
Lukas’ research interest tackles downstream processes of microalgae proteins to enable this innovative high potential raw material. He could win multiple awards at international conferences for his research and published 8 peer-review articles with co-workers during his PhD.

Microalgaeproteins in food processing 

What are microalgae? What makes them special? How can they persuade us to implement them in our foods – especially in ice cream? Insights will be presented and discussed.

 

Program:

Tuesday, 22 June 2021              

9:30              Introduction to the system 

9:45              Welcome - Introduction 


Block 1: Markets, Trends and Declarations 

Presentation: Michael vom Dorp 

10:00  Nutriscore for ice cream – What does it mean? What needs to be observed? 

    Dr. Christine Konnertz-Häußler, LL.M., KWG Rechtsanwälte

10:30  Discussion 

10:40  Reformulation in edible ice concerning the Nutriscore

    N.N., Cargill

11:10  Discussion and small  break 

11:30  Success in ice cream business with licensed brands

    Maximilian Curth, DMK Eis GmbH, DE

12:00  Discussion 

12:10  Sustainable packaging

    Gerhard Brock, Pöppelmann GmbH & Co. KG Kunststoffwerk-Werkzeugbau

12:40  Discussion 

12:50 Screen break & Networking: Networking digitally and intuitively with the help of our virtual lounge 

13:45  Welcome - Presentation of the Afternoon Program 

14:00  Novel Food (Conditions of use, Labelling, How to place on the market? etc.)

    Dr. Andreas Reinhart, REINHART Rechtsanwälte Partnerschaft mbB

14:30  Discussion 

14:40  Oat ice cream

    Miroslav Buchmet, Senior Application Specialist, Frozen Dessert, IFF

15:10  Discussion 

15:20  End of the first day 

   

Wednesday, 23 June 2021   

9:45    Welcome - Introduction 

Block 2: Product Development & Ingredients 

10:00  New application strategies for β-galactosidases in ice cream  

    Jacob Ewert, Application Scientist, IFF

10:30  Discussion 

10:40  Microalgaeproteins in food processing

    Dr. Lukas Böcker (Postdoc), ETH Zürich Sustainable Food Processing, CH

11:10  Discussion and small break 

11:30  Koa - cocoa fruit as ideal ingredient for innovative and minimally

    processed ice cream 

    Ursina Krähenmann, Quality & Food Innovation Director, Koa Switzerland AG

12:00  Discussion 

12:10  Screen Break & Networking

13:45  Welcome - Presentation of the Afternoon Program 

Block 3: Current Studies on Science & Research 

14:00  Shrinkage in Frozen Desserts   

    Prof. Dr. Richard W. Hartel / Ms. Sam VanWees, Dieyckson Freire,

    University of Wisconsin, USA

14:30  Discussion 

14:40  Ice cream development: from structure to oral processing and perception 

    Elke Scholten, Wageningen University & Research

15:10  Discussion 

15:20  Protein vs Emulsifiers for Ice Cream Structuring 

    Prof. Erich Windhab, ETH Zürich Laboratory of Food Process Engineering, CH

15:50  Discussion 

16:00  End of the Seminar                                                -Subject to change-

 

 

 

Tags used: #Inter Ice,#Ice cream,#Web-Seminar,#International,#

Date(s)1

22.06.2021 – 23.06.2021  |  Solingen

Inter Ice

Begin:

22.06.2021 | 09:00 o'clock

End:

23.06.2021 | 17:00 o'clock

Instructor

Venue:

ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 1-9
42653 Solingen

Participant limit

100 Participants for this seminar
No participant limit  per company

Sprache(n):

  • DE
  • EN

Participant fee

750,00 €

Reduced Participant fee (only for members of ZDS e.V.)

600,00 €

Services included

  • Congress documentation
  • Access to our online conference tool

This seminar is already expired and can not be booked.

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Discount

For the 2nd and any further participant of the same company attractive discounts are available.
For universities a discount of 50% is granted

We are happy to help

Do you have questions, requests and/or suggestions?
Please contact us:

ZDS – The Academy of Sweets
De-Leuw-Str. 1 - 9
D-42653 Solingen, GERMANY
T. +49 (0) 212 / 59 61-32

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