Scientific Commission
Thermal Analysis Combined Approach to Food Work Group
President
Professor Perla Relkin Laboratoire de Biophysique-UMR 1145AgroParisTech - Site de Massy1, avenue des Olympiades -91744 Massy Francetel. 33 1 69 93 50 29, fax. 33 1 69 93 50 05Professor Alberto SchiraldiDISTAM, Università degli Studi di MilanoVia Celoria 2 - 20133 Milano Italytel. +390250316634, fax. +390250316632List of members:
Dr Alain BULEON Laboratoire Biopolymère-Interaction-AssemblageINRA- Nantes, FrancePr Danièle ClausseUniversité de Technologie de CompiègneCompiègne,FranceDr. Daniel Kalnin Life Science and Chemical Industries Section Ytkemiska Institutet AB , Stockholm, SwedenPr Nissim GartiCasali Insititute of Applied ChemistryThe Hebrew University of Jerusalem, IsraelDr Gönül KALETUNÇAssociate ProfessorThe Ohio State UniversityDept of Food, Agricultural and Biological Eng, Columbus, USAPierre LE PARLOUËR (SETARAM)Dr Christelle LopezINRA, UMR STLO 65, rue de Saint Brieuc, RennesPr Dénes LORINCZY, Biophysical Department of University PécsFaculty of Medicine, HungaryPr Katsuyoshi NISHINARIDept Food and NutritionFaculty of human Life Science,OSAKA , JapanDr. Alois RAEMY Nestlé Research Center Lausanne, Switzerland Objectives:
Efforts focused on applications of Thermal Analysis and Combined Techniques to food products and processes through thermodynamic or kinetic approaches to investigate the effects of differences in composition and production processing steps.
Activities/Actions
Some of these studies have been included in a multi-author book (Blackwell Publishing) edited by Gönül Kaletunc - assistant professor at OHIO STATE university-USA, and member of the TACAF-working group.
New methodologies or results obtained by TACAF WG could be discussed and gathered in a special volume of JTAC which can be dedicated to the memory of Dr Michel Ollivon who participated to several calorimetry and thermal analysis international conferences.
Results
The multi-author book (Blackwell Publishing) edited by Gönül Kaletunc is in press, its publication is planned for October 2009.
A two days symposium was organized at the Michel Ollivon’s memory, at the Faculty of Pharmacy, University Paris-Sud XI, in Châtenay-Malabry on 2nd and 3rd October 2008 by his colleagues (Dr Sylviane Lesieur and Claudie Bourgaux) from the ‘Laboratoire de Physico-Chimie des Systèmes Polyphasés-LPCSP” and Pr Perla Relkin from the “Association Française de Calorimétrie et Analyse Thermique-AFCAT”. Results obtained by thermal analysis were gathered, and submitted for publication in a special volume of JTAC, dedicated to the memory of Dr Michel Ollivon. Besides, biological and pharmaceutical studies that were in focus of Michel Ollivon group research, this special volume which is in preparation will contain several results obtained on thermal behaviour of fat, proteins, starch or other food ingredients in model and complex food systems, during their preparation or storage steps.
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