Join us at the FU Technical Workshop in Istanbul, Türkiye, on April 15, 2025, the main hub for experts in the global fruit and vegetable juice industry, supported by Meyed - The Turkish Fruit Juice Industry Association.
We are pleased to confirm a technical visit on April 16, 2025, at TÜBİTAK (The Scientific and Technological Research Council). Additionally, there will be an opportunity for a visit to Aromsa – Your Creative Flavour Partner, which is still pending confirmation. Don’t miss out!
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15/04/2025
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When:
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Tuesday, April 15, 2025
From 09:00am to 05:00pm + Networking Dinner
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Where:
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Point Hotel Barbaros
Esentepe Yıldız Posta Cad. No:29 Şişli / Istanbul - Türkiye
İstanbul, Point Hotel Barbaros 34394
Turkey
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Contact:
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Stefania Moeri
stefania.moeri@ifu-fruitjuice.com
+41 79 206 40 78
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« Go to Upcoming Event List
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We are excited to announce that registration for the IFU Technical Workshop 2025 is now open! To register, please use this link (the registration will be handled by our local partner, Serenas
Group). Below is a tentative program for your reference. Stay tuned for more updates and be ready to secure your spot. We look forward to welcoming you
PROGRAM
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Tuesday, April 15, 2025 – Point Hotel Barbaros - İstanbul.
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09:30
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Opening
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Kees Cools, President of IFU and Ozan Diren, Member of the Board of Director MEYED,President of Dimes
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09:40
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Use of Sodium Carboxymethylcellulose and Potassium Polyaspartate to avoid crystallizations in grape juices
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Dr. André Platzek, Head of NMR Analytic Department, Tentamus Chelab
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10:00
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Use of Sodium Carboxymethylcellulose and Potassium Polyaspartate to avoid crystallizations in grape juices
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Manfred Goesinger,Vice director and head of the Department of Fruit Processing at the Federal College and Institute for Viticulture and Pomology in Klosterneuburg, Austrias
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10:20
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Advancing Orange Juice Authentication: Novel Molecular SNP Markers for Detecting Adulteration
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Prof. Gaetano Distefano,Associate Professor of Arboriculture and Fruitculture at the University of Catania, Italy
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10:40
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Q&A
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10:55
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Juice Break
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Trends & Technologies
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11:30
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Does Age Matter? Understanding Changes in Juices Over Time |
Linda Tocafondi, Technical Manager at SGF
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11:50
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The Four Dimensions of Fruit Juice Processing: Recent Advances of the Horizon2020 HiStabJuice Project
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Heidi Halbwirth, Associate Professor, Vienna Technical Univeristy
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12:10
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Analytical tools adapted to industrial needs - A case study of custom molecular assays for spoilers in the beverage industry
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David Tomas Fornes, Biomerieux Associate Director Scientific Affairs. Food business at Biomerieux (Spain).
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12:30
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Q&A
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12:40
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Lunch
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Nutrition & Legislation
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14:00
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Improves sustainability by multi-oxidative system for water treatment and reuse
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Carolina Carvalho, Vice-President Ecosign Technologies
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14:20
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High-pressure carbon dioxide (HPCD): Impact on the quality of fruit juices and inactivation of spores and enzymes
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Luciana Lima Liosi, Quality Specialist Citrosuco
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14:40
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Q&A
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14:55
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Juice Break
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Sustainability
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15:30
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Innovation meets tradition: Exploring the Turkish markes and the research trends
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R&D Director Doehler Turkey
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15:50
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Innovating in the Fruit Juice Sector: changes in quality standards and new technologies on the market
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Christina Charmpi,Technical Affairs Officer, AIJN
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16:10
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Q&A
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| 16:20 |
Wrap up and closing |
Tatiana Campos, Executive Director IFU |
Timeline:
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