Dr. Elke Scholten

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

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.

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.

"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.