In February 2019, Technical Review Middle East returned to Dubai with its acclaimed conference. The 3rd Edition Refrigeration Conference discussed topics that ranged from factors directly affecting consumers, such as food safety and the ugly face of food-borne diseases, to the design and efficiency side of cold storage. Held in Dubai at Novotel Al Barsha, the two-day event aimed at achieving ‘information, education and regulation’.
Day one saw speakers such as Muhammad Altaf, Principle Food Inspection Specialist, Ras Al Khaimah Municipality; Dr S.V. Kota Reddy, Academic President, Manipal Academy of Higher Education, Dubai Campus; Nadia Abdulaziz, President, National Association of Freight and Logistics (NAFL); Arsalan Zai, Quality Control Manager, Alshaya Food.
The session focused mostly on the importance of food safety, as well as best practices in the cold chain, with presentations on topics such as cold storage design; the role of laboratories in food safety; or food borne illnesses. The panel discussion "Safer food - Safer Customer" was of particular interest, evoking a high response from the audience.
Day two centred on refrigerants and refrigeration technology. ASHRAE Falcon Chapter’s Sanjiv Sachdeva spoke about the various certifications and trainings that ASHRAE provides to create and deliver excellence in the HVACR industry. Following which, Bjorn Ostbye, Project Development Manager, Lulu Hypermarkets; Ghassan Al Nimry, Director, Eco Structures; and Matteo Zanesco, Managing Director, CAREL Middle East, spoke about future technologies to reduce energy consumption and greenhouse gas emissions of food refrigeration.
Andrea Cavalet from EPTA Middle East illustrated how CO2 is the next go-to natural refrigerant. Environmentally friendly, non flammable and stable, with excellent heat transfer capability are some of the traits of CO2. HE revealed that the FTE technology has been selected as the best CO2 technology worldwide by the European Union within the Life C4R - Carbon 4 Retail Refrigeration project, supporting environmental protection and climate action.
The day’s panel discussion revolved around ‘Farm to fork’. The critical role played by equipment in maintaining food quality was highlighted. Qualified personnel and certified regulation are also vital to operate a food-related HVACR system.