The 2nd International Electronic Conference on Processes
Process Engineering — Current State and Future Trends
the chairs
All process/system-related scientists or researchers are welcome to join this event and share their findings around the following general and related themes including, but not limited to:
- Green chemistry engineering and environment relevant process;
- Experimental, theoretical, and computational research on process development and engineering;
- Process modeling, simulation, optimization, and control;
- Food-relevant processing and improvement of food quality;
- Sustainable and renewable systems engineering;
- Energy system and current demand and electricity market;
- Supply chain management;
- Circular economies;
- Eco-friendly processes and methods.
Meet the Event Chairs
Important Dates
- Abstract submission deadlineMar 13, 2023
- Abstract acceptance notificationMar 27, 2023
- Full file submission deadlineApr 17, 2023
Meet Our Speakers
Prof. Dr. Tom Van Gerven
Process Engineering for Sustainable Systems, Belgium;
Prof. Dr. Ir. Tom Van Gerven is professor at the Department of Chemical Engineering of KU Leuven (Belgium). His research focuses on process intensification, in particular by the use of external and localised energy sources (ultrasound, light), to improve transport phenomena (mass and energy transfer, mixing) and chemical activation with the aim of resource efficiency and recovery. Fields in which these energy sources have been applied include solvent extraction, crystallisation, leaching, metal purification and CO2 valorisation. Another area of process intensification is the integration of different processes, where the group has worked on integrated hydro- and pyrometallurgy flow sheets and mechanochemical activation. In general the developed technologies are applicable to chemical synthesis and environmental applications.
Prof. Dr. Robert J. Meier
Pro-Deo Consultant, North-Rhine Westphalia, Germany;
Trained as a chemist with focus on Theoretical Chemistry, and a PhD in experimental low temperature physics, the author subsequently became an expert in Physical, Analytical and Computational Chemistry, High-Throughput Experimentation and Data Management, along with a good understanding of Process Technology. Formerly working for the Dutch chemical and materials company DSM) (1985-2019) in a larger variety of roles, and having been an Honorary Visiting Professor at the University of York, U.K., for almost 20 years, and a Visiting Scientist in the Research Center Juelich, Germany, after retiring Robert J Meier is now active as an independent scientist.
Prof. Dr. Dariusz Dziki
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Poland;
Since 2013, Prof. Dr. Dariusz Dziki has been a professor at the Head of the Department of Thermal Technology and Food Process Engineering. He is now also part of the Faculty of Production Engineering, at the University of Life Sciences in Lublin and a member of the Polish Society of Agricultural Engineering. Dariusz Dziki received his Master of Science degree in Food and Agriculture Engineering from the University of Life Science in Lublin in 1995. He received his Doctor of Science degree in Food and Agriculture Engineering in 2001; cereal processing from the University of Life Science in Lublin. In 2008, he received his Post-doctoral degree and, he received the title of Professor in 2013 He has been the supervisor of two domestic projects: (1) Influence of natural elicitors on nutraceutical potential of wheat sprouts and evaluation of bioaccessibility in vitro and thermostability of bioactive compounds. (2) Preparation of fiber preparation from the husk and fruit-seed coat of oats using innovative hulling and grinding technologies. And he also acted as the main constructor of one foreign and five domestic projects (Polonium). Moreover, he has been awarded 12 times for scientific activity by the Rector of Agriculture University in Lublin, among other things, receiving the award for the publication with the largest number of citations and the publication with the highest impact factor. His main area of research is Food processing, including drying, milling, grinding, baking, pasta production, food fortification, and food powders production.
Dr. Shuyi Li
Wuhan Polytechnic University, China;
Shuyi Li, Ph.D in Food Science, Associate Professor, who graduated from Huazhong Agricultural University, and works in Wuhan Polytechnic University since 2014. She stayed in University of Turin as a visiting scholar and cooperated with Professor Giancarlo Cravotto for 1 year in 2020. Her research fields include: 1) Bioactivity and bioavailability of dietary polyphenols; 2) Interaction between selenium and other nutrients in food resource; 3) Postharvest preservation and quality control of characteristic agricultural products, etc. She has presided and participated more than 25 research projects involving the National Natural Science Foundation project, International Cooperation project and Product R&D project. She has published over 50 papers as first author or corresponding author, and owned over ten patents for invention. She achieved the honor of “One-hundred outstanding female scientific and technological innovation talents” of Hubei Province, China in 2020.
- S1. Environmental and Green Processes
- S2. Energy Systems
- S3. Food Processes
- S4. Chemical Processes and Systems
- S5. Particle processes
Sponsors and Partners
Organizer
Media partner
During the duration of the conference, one online session will be programmed. The live-streaming platform we are using is Zoom. During the live session, the participants will have the possibility to ask questions during a Q&A session.
The live session is free of charge. The authors who submit submissions to ECP 2023 will have priority for registration (with no extra cost) to the live online session with our keynote speakers. If it is not completely full, registration will be open for unregistered participants. Registrations with academic institutional email addresses will be prioritized. The number of participants in the live session is limited, but the recording will be made available on Sciforum shortly afterward.
We are pleased to invite you to subscribe to our conference so that you can receive email notifications when the live session program is online and open online discussions.