The keywords that frequently used in this topics code.
| Ichikawa Sosaku (Univ. of Tsukuba), Inoue Takashi (PokkaSapporo Food & Beverage) |
Food is the sustenance of human life, and efficient and effective processing technologies for food resources are essential. In order to solve problems caused by the progress of the aging society and by lifestyle-related diseases, the development of foods leading to the restoration, maintenance, and promotion of good health is required. In addition, global climate change and energy issues require the stable production and supply of safe foods. In order to solve these issues surrounding food and its production, food engineering needs to advance through interdisciplinary collaboration and science and deepening science and technology. By advancing interdisciplinary collaboration, such as through research and development involving emerging technologies such as AI, IoT, and data science, it is expected that innovative technologies will be created that lead to solutions to various issues in the food industry. This symposium will contribute to new developments in food engineering by presenting the latest research in related fields and discussing it in an interdisciplinary framework.
Most recent update: 2023-05-04 17:35:01
| The keywords that frequently used in this topics code. | Keywords | Number | |
|---|---|---|---|
| drying | 2 | | |
| Food preservation | 1 | | |
| ACKN No. | Title/Author(s) | Keywords | Style |
|---|---|---|---|
| 12 | Effect of molecular weight of saccharides and cation of salts on their distribution coefficients onto mackerel | distribution coefficient adsorption isotherm seasoning compound | O |
| 30 | [Invited lecture] Utilizing AI to transform Sapporo's manufacturing | AI manufacturing | O |
| 43 | Evaluation of Red Wine Characteristics Based on Color Image Information | color image analysis wine tasting | O |
| 176 | Development of highly active silica-supported platinum catalysts for the preservation of perishables | Food preservation Ethylene oxidation Supported metal catalysts | O |
| 337 | Machine-learning model for protease cleavage site prediction using 1990 peptides | Bioactive peptide Cleavage site Machine-learning | O |
| 536 | A comparative study of formulations to improve oral bioavailability of β-cryptoxanthin | cryptoxanthin Solubility Bioavailability | O |
| 703 | Gelation of curdlan by wet pulverization process | curdlan hydrogel wet pulverization | O |
| 757 | Effect of the formation of chitosan-casein complex layer at oil-water interface on the stability of double emulsions containing palm-oil | microchannel emulsification polyelectrolyte complex fat crystallization | O |
| 775 | Amorphous solid dispersion of flavors | amorphous solid dispersion flavor drying | O |
| 790 | A mechanistic model based approach with on-line monitors for accelerated food drying process development | drying on-line monitors mechanistic model | O |
| 857 | [Invited lecture] 3D food printer for zero food loss | 3D food printer Food loss SDGs | O |
(C) 2023 The Society of Chemical Engineers, Japan. . All rights reserved.
www3.scej.org
easp 2.47; update.pl 2.37 (C)1999-2015 kawase