The industrial production and handling of food poses interesting and challenging mathematical questions of non-standard nature. This workshop will discuss a variety of mathematical aspects in food industry. These range from modeling, simulation and optimization of growth and microbial activity over food processing with aromatic facets up to logistics of distribution.
The aim of this workshop is to bring together people from food industries and from academia in order to find mathematical challenges of common interests and to foster synergies and collaborations.
We kindly invite your contribution and participation. Note that the number of participants is limited.
Please register and submit your abstracts for presentation.
Preferred workshop language is English.
Confirmed speakers include representatives of Nestlé, Weihenstephan as well as wine experts from the Rhine, Main and Moselle region.
March 17 - 18, 2016
Trier University, Universitätsring 15, Building E, 54296 Trier, Germany
Adam Burbidge (Nestlé Lausanne, Taste and Behavioral Sciences)
Natalie Germann (School of Life Sciences Weihenstephan, Technical University Munich)
Alfio Borzi (University of Würzburg)
Anja Milde (KoMSO)
Achim Rosch (Dienstleistungszentrum Ländlicher Raum (DLR) Mosel, Bernkastel-Kues)
Volker Schulz (Trier University)
Kai Velten (Hochschule Geisenheim University)
Christian von Wallbrunn (Hochschule Geisenheim University)
Michael Zänglein (Bayerische Landesanstalt für Weinbau und Gartenbau (LWG), Veitshöchheim)
Federal Ministry of Education and Research (BMBF)
Filming and Photography:
Photography and filming of sessions and participants will be undertaken at the workshop and may be displayed online after the event. Photos will be taken at sessions and social events and may be used in future promotional activities both print and online. If you have any concerns please speak to KoMSO staff at the workshop registration desk on site or email the KoMSO team.