16-17 March 2022, online

Together with the Fraunhofer Institute for Process Engineering and Packaging (IVV), the Industry Association for Food Technology and Packaging (IVLV) will be holding an online seminar on preserving food quality on 16 and 17 March. The event will highlight the various factors that influence the condition and quality of food, such as its composition, degree of processing, packaging and storage. Taking these into account, the IVLV working group “Preservation of Food Quality” is continuously developing concepts to extend shelf life as well as quick methods for assessing quality. Event participants can look forward to presentations on these topics. 

In view of the IVLV working group’s mission, the range of topics is correspondingly broad. Experts from industry and science will be giving insights into their work: from optimising shelf life, to rapid quality assessment methods, to improving hygiene in the production environment. Participants can therefore look forward to a wide range of specialist presentations on packaging alone, such as “Microplastic analysis in different media with a focus on food and packaging” by Dr Dieter Fischer, Leibniz Institute for Polymer Research Dresden ipf e.V. or “Active packaging for fresh fruit and vegetables” by Dr Phil Rosenow, Fraunhofer IVV.

Registration deadline for the online seminar is 11 March 2022. Further information on the programme and registration can be found here: https://www.ivv.fraunhofer.de/de/news/veranstaltungen/erhalt-lebensmittelqualitaet.html