Time	Title	Presenter	Affiliation
13:00	Welcome to the workshop, general information and introduction to the SusOgranic project	Dr. Barbara Sturm	University of Kassel
13:10	Market, consumer and technology analyses on the organic sector in five EU countries	Dr. Barbara Sturm	University of Kassel
13:30	Quality and drying behavior of organic fruit products	Prof. Riccardo Massanatini	Univeristy of Teramo
13:50	State diagrams in low temperature and atmospheric freeze drying of organic fruit products	Dr. Ignat Tolstorebrov	NTNU
14:10	Smart drying: use of sensors and machine learning for the supervision and control of drying processes	Dr. Roberto Moscetti	University of Tuscia
14:30	Coffee break
15:00	Drying of organic hop and herbs	Dr. Barbara Sturm	University Kassel
15:20	Shelf life extension for organic meat and fish product by applied super-chilling methods	Dr. Michael Bantle	SINTEF
15:40	Quality of technological functionality of organic vegetables upon freezing	Prof. Paolo Pittia	University of Teramo
16:00	Challenges and potential of organic meat drying	Gards Gersdorff	University Kassel
16:20	Value Chain Analysis of organic meat and fruits: identifying constraints and opportunities	Prof. Girma Gebresenbet	Swedish University of Agriculture
16:40	Life Cycle assessment of Organic apple fruit cultivated in Sweden: A comparison of fresh and dried apple supply systems	Techane Bosona	Swedish University of Agriculture
17:00	Closing Remarks	Prof. Dr. Alves-Filho	NTNU