CONGRESS SESSIONS

Plenary sessions
The four themes which formed the scientific content of the congress are the topics of plenary sessions. These plenary lectures were presented by world renowned scientists in the field of emulsion.

Workshops
Each principal theme was subdivided into several subjects which were discussed in the workshops. The Workshop Chairpersons presented a synthesis of all papers allocated to their workshops by the Scientific Committee, followed by a general discussion. A brief presentation was given by the authors of some papers which were selected by the Chairpersons.



Poster sessions
Two poster sessions were organised, the 4 and 5 October after the morning plenary sessions. Authors and participants have engaged direct exchanges about the works presented.

Awards
Based on the content and quality of presentation, a jury, appointed by the Scientific Committee, selected two posters in each theme. A trophy has been awarded to their authors during the closing session of the congress.
>Discover the winners

Symposia

Whipped food emulsions are multiphase products
Their structure is difficult to master due to the complex molecular interactions that take place at their interfaces and during different phases. The ingredients used (fat, proteins, hydrocolloids and emulsifiers) play a crucial role in these interactions and have a considerable impact on the quality and stability of products. The oduction/preservation phases (homogenisation, whipping, heat treatment, maturing) are sometimes difficult to master and lead to variable quality which is unacceptable for consumers.
One of the challenges laced by the Agri-Food industry is to anticipate and guarantee a level of textural and stability quality for whipped dairy products that is both satisfactory and reproducible.
The CANAL SEA project (2003-2005), which serves as the backdrop to this symposium, aimed mainly to highlight different technological factors (formulation/processes) which could result in better control over the production, structure-texture and physical stability of aerated dairy emulsions, where gelatine was to be replaced by a polysaccharide mix.


The most recent developments in the knowledge and control of whipped food emulsions have been presented and discussed.
Organisation of this symposium has been entrusted to a steering committee, chaired by Mr. Fernando Léal-Calderon, Professor at ISTAB, Bordeaux.

Reclaiming and recycling with emulsion
Driven by the wish to assume responsibility for sustainable development requirements and the need to recover deconstruction products, the Roads Industry is developing and promoting techniques to recycle deconstruction materials and retreat in-situ roads that need maintaining or reinforcing. Bitumen emulsion is of primary importance in these techniques.
Widespread practical know-how has been acquired in this field. This know-how is increasingly supported by laboratory studies which back up certain choices made in the field, while proposing new leads. Organising the collection of materials and sensitising prime contractors and project managers to the benefits of these techniques should help develop these solutions for road building and maintenance.
This symposium proposed to deal with all of the technical issues linked to the study or execution of projects for recycling or in-situ retreatment with bitumen emulsion. It aimed to showcase the state-of-the-art so as to promote the use of these techniques.
The symposium was chaired by Michèle Cyna, Chairwoman of the Section Française des Emulsions Routière de BItume (SFERB), and Andrew Fox, member of The Board of Directors of the Asphalt Recycling and Reclaiming Association (ARRA).