“Innovation of Food Processing and Food Control ensuring Food Security and Sustainability”
Place: Sichang Marine Science Research and Training Station,
Sichang, Chonburi
Date: 29th January - 2nd February, 2019
Time: 07.30 a.m.- 09.00 p.m.
Sichang, Chonburi
Date: 29th January - 2nd February, 2019
Time: 07.30 a.m.- 09.00 p.m.
Food security, as defined by the United Nations' Committee on World Food Security, is the condition in which all people, at all times, have physical, social and economic access to sufficient safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life (UN, 2000). Food processing is a principal factor affecting food security. Processing foods is a fundamental method for prevention of losses following harvest and to bond the gap between seasons; it is also crucial to maximizing utilization of the harvest, particularly during droughts and periods of poor production. In the early day of traditional food processing is aimed to maintain the supple wholesome with preservation aspects. Nowadays, food processing still has the main objective of preservation with a longer shelf life and also providing a safe nutritious diet in order to maintain health benefit aspects, particularly the generation of health-conscious consumer, have become gradually important.
Sustainability has become to be realized as of extraordinary importance. Development and innovation are of course important but considering sustainability is also necessary to be taken into account. Nowadays, consumer's demand is focusing on high quality and long shelf life of food products. However, energy utilization is also needed to be considered according to food sustainability aspects. One of the examples of sustainability of food processing is frozen preservation. Frozen preservation of food is an application of frozen temperature for food storage. Low-temperature storage generally greatly suppresses food deterioration due to little changes in physical, chemical and biological properties of foods. Lower storage temperature, however, requires more energy and generate more environmental load that should be prevented for achieving sustainability. Contrarily, if the storage temperature is too high, the energy consumption will be reduced but the shelf life is shortened and food loss or food waste can be increased that should be also prevented to achieve sustainability. In many cases, food quality and environmental load have trade-off connection, therefore, a study on an optimal condition to achieve both the high food quality and sustainability is still necessary. It has become the most important concern for food scientists and food engineers facing a disruptive change in daily life.
Sustainability has become to be realized as of extraordinary importance. Development and innovation are of course important but considering sustainability is also necessary to be taken into account. Nowadays, consumer's demand is focusing on high quality and long shelf life of food products. However, energy utilization is also needed to be considered according to food sustainability aspects. One of the examples of sustainability of food processing is frozen preservation. Frozen preservation of food is an application of frozen temperature for food storage. Low-temperature storage generally greatly suppresses food deterioration due to little changes in physical, chemical and biological properties of foods. Lower storage temperature, however, requires more energy and generate more environmental load that should be prevented for achieving sustainability. Contrarily, if the storage temperature is too high, the energy consumption will be reduced but the shelf life is shortened and food loss or food waste can be increased that should be also prevented to achieve sustainability. In many cases, food quality and environmental load have trade-off connection, therefore, a study on an optimal condition to achieve both the high food quality and sustainability is still necessary. It has become the most important concern for food scientists and food engineers facing a disruptive change in daily life.
BY USING MRI, VISUALIZATION OF INTERNAL CHANGES IN THAWING AND FREEZING PROCESS OF FROZEN FOOD
Christopher-Kenta SMOLLEN, Tomoyuki HAISHI and Toru SUZUKI
STUDY ON SUPERCOOLING REREASE METHOD FOR SLOW FREEZING OF LIQUID FOOD
Hiromichi ITO, Manabu WATANABE and Toru SUZUKI
FACTORS AFFECTING PROBIOTIC SURVIVAL IN FOOD APPLCATIONS
Krongkan THONGMAT and Kitipong ASSATARAKUL
EFFECT OF HEATING AND FREEZING ON THE PHYSICAL PROPERTIES OF BEAN SPROUT
Kana Jodo, Osato MIYAWAKI and Toru SUZUKI
SUPPRESSION OF DAMAGE ON FROZEN FISH BY THE POST-HARVEST TREATMENT USING ICE SLURRY
Kensuke NISHI, Manabu WATANABE and Toru SUZUKI
EFFECT OF THERMAL AND NON-THERMAL PROCESSING ON QUALITY AND SHELF LIFE OF SMOOTHIES
Nateekarn RUNGROJ and Kitipong ASSATARAKUL
IMPROVEMENT OF THERMAL GEL-FORMING ABILITY OF RED TILEFISH Branchiostegus japonicus meat BY ALKALINE-SALINE WASHING
Kigen TAKAHASHI
EVALUATION OF SQUID DISTRIBUTION METHODS CONSIDERING THE QUALITY AND THE ENVIRONMENTAL LOAD
Manabu WATANABE, Futa NAGASHIMA and Toru SUZUKI
TEXTURE-MODIFICATION OF GEL FOOD USING FOOD HYDROCOLLOIDS FOR ELDERLY AND DYSPHAGIA: STRUCTURE, TEXTURE AND PERCEPTION
Thanakorn WONGPRASERT and Inthawoot SUPPAVORASATIT
EFFECT OF WATER STATE ON MICROWAVE THAWING OF FROZEN FOOD
Kota KAWAURA, Manabu WATANABE, Osato MIYAWAKI and Toru SUZUKI
STUDY ON FREEZE-RESISTANT MECHANISM IN OZOBRANCHUS JANTSEANUS
Moe KITAMURA, Yuki SEKIGUCHI and Toru SUZUKI
INCLUSION COMPLEX OF ESSENTIAL OIL BY CYCLODEXTRINS AND ITS EFFECT ON FLAVOR RELEASING CONTROL
Wantanee NOICHINDA and Inthawoot SUPPAVORASATIT
EFFECT OF PRELIMINARY FREEZING TREATMENT TO SHORTEN COOKING TIME OF VEGETABLES
Nishiura MOE, Manabu WATANABE and Toru SUZUKI
EVALUATION OF PRECOOLING FREEZING
Ryunosuke MAEKAWA, Manabu WATANABE and Toru SUZUKI
DRYING OF ICE UNDER FLUCTUATION TEMPERATURE
Sakiko TOYODA, Manabu WATANABE and Toru SUZUKI
SUPPRESSION OF SUWARI PHENOMENON IN ALASKA POLLOCK SURIMI GEL
Shota TAKAHASHI and Kigen TAKAHASHI
INFLUENCE ON SUPPRESSION OF RECRYSTALLIZATION DURING FROZEN STORAGE BY SUPERCOOLING-FREEZING
Yasuho ISHIKAWA, Manabu WATANABE and Toru SUZUKI
NUCLEATION AND CRYSTAL GROWTH OF LACTOSE IN ICE CREAM
Yoshiki TARUMI and Toru SUZUKI
