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Speaker

Yves Hénon

YH Consulting
IIA

His career started in 1980 at the Food Irradiation Laboratory of the French Atomic Energy Commission. From 1987 he built and managed large irradiation service centers in France, Thailand, and Malaysia. A freelance consultant since 2006, he also served two years as a food irradiation specialist at the Joint FAO-IAEA Division of the International Atomic Energy Agency in Vienna for which he still frequently works as an expert. He has been the main writer of an E-learning course on food irradiation and a Manual of Good Practice for Food Irradiation. For the International Irradiation Association, he recently created the Phytosanitary Irradiation Platform and drafted a Prospective Accelerator Buyer Guide. He has been a speaker at and co-organizer of numerous international meetings, including the recent International Meetings on Radiation Processing
Mr Hénon trained as agronomist specialized in food technology at the Institut National Agronomique in Paris before his MSc in food science and technology in the U.S.

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Speaker

Alain Strasser

Dr Alain Strasser is Engineer in Nuclear Physics and has got a PhD in Radiation Physics from the University of Strasbourg (France). He has especially worked on the optimization of industrial X-ray targets. He was part of the team that created, 35 years ago, the French Technology Resources Centre Aerial. 

As General Manager, he led this interdisciplinary institute to the highest level of international recognition as excellence center for radiation processing.

He has got, through many industrial and academic collaborations, a large experience in various technical aspects of radiation processing and its multipurpose applications.

Aerial has been designated, in 2016, as IAEA collaborating Centre on the topic “Multidisciplinary applications of electron beam and X ray technologies and related dosimetry, especially for food irradiation”.

Abstract

What can be achieved with food irradiation ?

This introductory speech will present the different positive effects sought by the food irradiation technology, as well as the potential limits with regard to the intrinsic properties of food products.

The keys to the success of such a treatment, based on the concept of absorbed dose by the product, will also be discussed.

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Speaker

Thomas Servais

With a background in mechanical engineering, Thomas Servais is managing IBA Industrial for nearly 4 years. In addition, he is a professor of applied mechanics at the university of Louvain-La-Neuve (UCL).
Having started his career more than 20 years ago, he spent about 9 years in the design and production of aircraft and space shuttle engines. “Able to talk with engineers while being anchored in the field”. During this first experience, he also managed a major Service Hub in the aircraft engine industry.
In 2008, he joined IBA, initially to start, install and stabilize a Manufacturing Team dedicated to Proton Therapy Cyclotrons. He then moved to global R&D to lead the Accelerator Group, serving all businesses from diagnostics to treatment and industrial applications.
He was then appointed to set up IBA’s Research and Advanced Technologies Group, providing projects to fuel the outlook for the coming decades.
He then moved on to his current position, convinced that industrial applications, and more particularly food applications, will benefit more than ever from IBA technology.
He is therefore a committed sponsor of IFIS and looks forward to hearing from you.

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Uncategorized

François Vander Stappen

With a background in electronic engineering and in medical physics, François started working for IBA 12 years ago, in proton therapy. After getting a deep experience on the field, he worked in R&D and led several research programs, aimed at improving the treatment accuracy. 

He joined in early 2020 the IBA Industrial business unit in the product management team. He works at developing a research program in collaboration with Aerial, bringing his experience of medical irradiations to the industrial domain. 

Abstract

Monte Carlo is the state-of-the art technique for the simulation of particle transport, of their interactions with matter, and the dose deposition. It allows to predict the achievable dose uniformity depending on the irradiation parameters and the product properties. An excellent agreement with measurements has been shown. 

In this presentation we will show the potential of simulations, and use them to analyse the dose uniformity ratio for various configurations of products. We will compare the achievable uniformity in E-beam and X-ray. Specifically, we will study the impact of the density, shape and arrangement of food products like fruits and fresh vegetables.

Categories
Uncategorized

Jeremy Brison

Jeremy Brison has been working for IBA in R&D and innovation since 2011. Before joining IBA, Jeremy was a researcher in the field of Physics and Bioengineering for more than 10 years in prestigious universities and research programs. Jeremy attended the accelerated management program at Solvay Brussels School after his PhD in Physics at University de Namur and Post-Doctoral in Bioengineering at University of Washington.  Today, Jeremy manages the Product Management team, in charge of developing the industrial irriadiation solutions and applications of tomorrow. 

Abstract

High energy E-beam and X-ray: an overview of the technical solutions and typical cases of food irradiation

Monte Carlo is the state-of-the art technique for the simulation of particle transport, of their interactions with matter, and the dose deposition. It allows to predict the achievable dose uniformity depending on the irradiation parameters and the product properties. An excellent agreement with measurements has been shown. 

In this presentation we will show the potential of simulations, and use them to analyse the dose uniformity ratio for various configurations of products. We will compare the achievable uniformity in E-beam and X-ray. Specifically, we will study the impact of the density, shape and arrangement of food products like fruits and fresh vegetables.