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Modern food technology enables inter-action
of many disciplines including biochemistry,
nutrition, microbiology, engineering
and process design to convert farm
produce into food. The food processing
technology has to have a continuous
change in tune with culture, tradition
and new technological developments.
Application of science and technology
is essential for the development and
expansion of food industry. As the
demand for processed foods keeps on
rising, research and development related
to processing, packaging, storage,
safety, and nutrition of foods could
result in enormous returns that would
far outweigh the production costs.
However, the complexity and sophistication
of food products are on the rise.
As new developments in food processing
technologies have been emerging continuously,
an understanding of new technologies
is essential along with their current
state of development, limitations
and commercial feasibility. Also,
there is a need to apply new food
processing technologies for large-scale
production of traditional foods as
they enjoy good domestic and overseas
market in many developing countries.
The workshop will be held at AIT
from 24-27 April 2001 to review recent
global developments and trends in
food processing technologies, to exchange
ideas and national experiences in
the development and transfer of food
processing technologies and to develop
a platform for international cooperation.
The workshop will cover the following
topics:
- Innovations in food processing
technology
- Trends in food bio-process technology
- Developments in food processing
equipment
- Processing of traditional foods
- Development of convenience foods
- Food irradiation
- Active food packaging
- Instrumental methods for food
quality assessment
- Simulation and modeling of food
processing operations
- Information technology and computer
applications
Participating
Countries: Bangladesh, Colombia,
Bhutan, Egypt, India, Iraq, Indonesia,
Malaysia, Mauritius, Nepal, Nigeria,
Pakistan, Syria and Viet Nam
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