OPENNING LECTURE:

   A European network for development of electroporation based technologies and treatments. D. Miklavcic.

A. FUNDAMENTALS:

   A.1. Basic electric concepts related to PEF. D. Miklavcic.

   A.2. Biochemistry and physiology of bacterial envelopes. D. Zerbib.

   A.3. Basic concepts on membrane electroporation. J. Teissie.

   A.4. Basic concepts on high voltage pulse generation. W. Frey.

B. TECHNIQUES AND METHODOLOGY FOR RESEARCH IN PEF TECHNOLOGY:

   B.1. Techniques and procedures to detect electroporation in food cellular tissues. N. Lebovka.

   B.2. Techniques and procedures to detect electroporation in microbial cells. D. Garcia.

   B.3. Application of numerical simulation techniques to modelling PEF process. C. Rauh.

C. EFFECTS OF INTEREST OF PEF IN FOOD PROCESSING:

   C.1. Microbial inactivation by PEF. J. Raso.

   C.2. Improving mass transfer through membranes by electroporation. G. Ferrari.

   C.3. Effects of PEF on enzymes and food constituents. O. Martin.

D. PRACTICAL ASPECTS AND APPLICATIONS OF PEF FOR THE FOOD INDUSTRY:

   D.1. PEF process performance analysis. H. Jaeger. 

   D.2. Current Industrial applications of PEF. G. Saldana.

CLOSING LECTURE:

   Challenges and perspectives of nonthermal process in food industry. D. Knorr.