PEF School is postponed to 2021 due to Coronavirus outbreak!

The Organising Committee of the PEF School 2020, after consulting the Scientific Committee, has decided to further postpone this event that is now scheduled to take place in the first week of June 2021. We hope you understand this decision that has been based on the health and safety of participants, their families, and our staff, which are the highest priority to us at this critical time.

Following this announcement, important dates are expected to change. Please revisit this website in the following weeks as content will be modified to reflect the postponement.


Now Accepting Submissions and Registrations!

Please note that it is not neccessary to submit anything in order to register for the School, i.e. you can participate without a submission. Your submission will be in support of your short, 5-minute Student presentation, if of course you choose to submit an abstract.

Invoices will be handed out to registered participants at the event.

Submit Here Register Here


School Programme

View/Download the Programme PDF — February 18th version

Final PEFSchool Programme (2020-02-18)

Programme temporarily unavailable.

Due to the School being postponed until September 2020, the Programme as published before will probably undergo some modifications. Please revisit soon for an updated version.

What? and Where?

Application of PEF in food and biotechnology aims the electroporation of the membranes of microorganisms and cells of animal or vegetable tissues. The increment of the permeability of the cell envelopes by electroporation permits to inactivate microorganisms at lower temperatures than those used in thermal process, to enhance the efficiency of mass transfer of water or valuable compounds in drying, extraction and diffusion processes and to modify the structure of fruits and vegetables improving cutting and peeling operations. The intense research on basic and applied aspects of PEF conducted in the last years by several research groups has contributed to a detailed understanding of these processes. Recent developments in pulse power generators have permitted the design of appropriate PEF units at industrial scale. First commercial applications of the technology have been achieved and it is expected that new ones will be launched in the near future.

The aim of the course is to offer attendants (PhD students, early-stage researches and industrial users of the technology) with an overview of knowledge and understanding of the basic principles involved in processing by pulse electric fields and to provide practice in the use of these principles for liquid food pasteurization and improving mass transfer operations in the food industry. Basic concepts that are required to understand electroporation and generation of pulsed electric fields from an electrical point of view, main effects of the treatments on microbial, plant and animal cells, techniques and procedures to investigate electroporation and the most recent applications of PEF in the food industry will be presented by experts in the field. Lectures will be complemented with laboratory practical sessions, pilot plant demonstrations and short presentations of activities conducted by participants. The course will offer the opportunity of promoting networking and communication between young scientists, experts and industrial partners interested in this attractive technology.

Who to contact?

More information is available directly from the organiser,

Prof. Javier Raso
Food Technology
Veterinary School. University of Zaragoza
C/ Miguel Servet, 177
50013 Zaragoza, SPAIN
E-mail:
Tel.: +34 876554253
Fax: +34 976761590

important dates

Revisit this page regularly for updates as these dates are subject to change!
Important date Applies to…
February 7, 2020 Abstract Submission Opens (NOW OPEN!)
February 12, 2020 Registration Opens (NOW OPEN!)
March 15 June 1, 2020 Abstract Submission Deadline
April 10 June 8, 2020 Abstract Notification Deadline
April 15 June 15, 2020 Registration Deadline

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