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Fouling and Cleaning in Food Processing 2018


April 17-20, 2018

Lund University, Lund, Sweden

The formation of unwanted layers of fouling deposits on the surface of process equipment and their removal, as well as the attachment and inactivation of associated microbiological species, is of critical importance in the food industry. Fouling is prevalent in heat transfer devices, evaporators, membrane separations and distribution lines.  Hygienic design, operation, maintenance and assurance is a multi-disciplinary field lying at the interface between life sciences, physical sciences and engineering. 


Most food production processes employ water-based techniques for cleaning. The need to minimise water consumption, energy use and reduce the environmental impact of cleaning operations is increasingly important.  Achieving ‘green cleaning’ requires quantitative understanding of the mechanisms involved in both fouling and cleaning.


Modern measurement techniques and surface technologies mean that we can measure and control much more than ever before. The aim of this conference is to bring together those active in the area from different disciplines and the food industry to (a) report on developments in the area,  (b) explore interactions with related fields (e.g. micro-fabrication, surface analysis) and (c) engage in discussions of the way forward for the industry.


Aims and scope

The aim of these conferences is to bring together experts in the field, graduate students and industrial practitioners to meet, to network, and to hear about interesting developments or work in progress. Material is presented in oral and poster formats. Parallel sessions are not used.



Page Manager: | 2019-01-03

Selection of papers

Papers based on a selection of those presented at the FCFP2018 conference are found in the special issue of Food & Bioproducts Processing, volume 113 (January 2019).


The conference was held in Cambridge, UK, in spring 2014 and continued the series of meetings started in Lund, Sweden, in 1981.

Technical Committee

Dr Thierry Bénénzech
INRA CERTIA, Villeneuve D’Ascq, France 

Dr Michael Bird
Department of Chemical Engineering, University of Bath, UK 

Dr John Chew
Department of Chemical Engineering, University of Bath, UK 

Dr Graham Christie
Department of Chemical Engineering and Biotechnology, University of Cambridge, UK 

Prof Dong Chen
School of Chemical and Environmental Engineering, Soochow University, China

Dr Guillaume Delaplace
INRA CERTIA, Villeneuve D’Ascq, France 

Prof Peter Fryer
School of Chemical Engineering, University of Birmingham, UK 

Dr Martijn Fox
NIZO Food Research, Ede, Netherlands 

Prof Christine Grant
Department of Chemical Engineering, North Carolina State University, USA 

Dr Tony Hasting
Consultant, formerly Unilever and University of Birmingham, UK

Dr Bo Boye Busk Jensen
Alfa Laval, Denmark

Prof Ann-Sofi Jönsson
Department of Chemical Engineering, Lunds University, Sweden 

Dr Jeanette Lindau
Tetra Pak, Sweden 

Dr Olga Santos 
Alfa Laval, Lund Sweden

Prof Frank Lipnziki
Department of Chemical Engineering, Lunds University, Sweden

Prof Ken Morison
Department of Chemical and Process Engineering, Canterbury University, NZ 

Prof. Jens-Peter Majschak
Institute of Processing Machines and Mobile Machines, Technical University Dresden, Germany 

Prof Tommy Nylander
Division of Physical Chemistry Department of Chemistry, Lund University, Sweden 

Dr Kath Whitehead
School of Health Care Science, Manchester Metropolitan University, UK 

Prof Ian Wilson
Department of Chemical Engineering and Biotechnology, University of Cambridge, UK