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SCEJ 53rd Autumn Meeting (Nagano, 2022)

Last modified: 2022-09-15 08:07:40

Session programs : SY-71

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SY-71 [Symposium of Division of Biochemical Engineering]
Advances and Frontiers in Food Chemical Engineering ~Toward Interdisciplinary Collaboration and Deepening Food Science and Technology ~

Organizers: 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.

Hall DH, Day 2

TimePaper
ID
Title / AuthorsKeywordsTopic codeAck.
number
Hall DH(C3 2F 203), Day 2(Sep. 15)
(10:00–11:00) (Chair: Inoue Takashi)
10:0010:40DH204[Invited lecture] Utilizing AI to transform Sapporo's manufacturing
(Sapporo Breweries) Tokita Keita
AI
manufacturing
SY-7130
10:4011:00DH206Evaluation of Red Wine Characteristics Based on Color Image Information
(Mie U.) *(Reg)Hashimoto Atsushi, (Reg)Suehara Ken-ichiro, (Shinshu U.) Kameoka Takaharu, (Suntory) Watanabe Naoki
color image analysis
wine
tasting
SY-7143
(11:00–11:40) (Chair: Hashimoto Atsushi)
11:0011:20DH207A mechanistic model based approach with on-line monitors for accelerated food drying process development
(Yamaguchi U.) (Reg)Yamamoto Shuichi
drying
on-line monitors
mechanistic model
SY-71790
11:2011:40DH208Machine-learning model for protease cleavage site prediction using 1990 peptides
(Nagoya U.) Mizutani Ryota, Mori Yoko, Ogawa Shota, Tazoe Kaho, (Reg)Akiyama Hirokazu, (Reg)Shimizu Kazunori, *(Reg)Honda Hiroyuki
Bioactive peptide
Cleavage site
Machine-learning
SY-71337
(13:00–14:20) (Chair: Ichikawa Sosaku)
13:0013:40DH213[Invited lecture] 3D food printer for zero food loss
(Yamagata U.) Furukawa Hidemitsu
3D food printer
Food loss
SDGs
SY-71857
13:4014:00DH215Gelation of curdlan by wet pulverization process
(Shinshu U.) *(Stu)Tate Hiromu, (Reg)Shimada Iori, (Reg)Fukunaga Hiroshi, (Reg)Takahashi Nobuhide, (Reg)Osada Mitsumasa
curdlan
hydrogel
wet pulverization
SY-71703
14:0014:20DH216Effect of the formation of chitosan-casein complex layer at oil-water interface on the stability of double emulsions containing palm-oil
(Tokyo City U.) *(Reg)Kuroiwa Takashi, Hamada Shiho
microchannel emulsification
polyelectrolyte complex
fat crystallization
SY-71757
14:2014:40Break
(14:40–16:00) (Chair: Kuroiwa Takashi)
14:4015:00DH218A comparative study of formulations to improve oral bioavailability of β-cryptoxanthin
(U. Miyazaki) *(Reg)Oshima Tatsuya, (Reg·PCEF)Inada Asuka, Ono Aika, Nozaki Yuina, (MITC) Yamamoto Kenji, Akaki Takeshi, Shimoike Masahiko
cryptoxanthin
Solubility
Bioavailability
SY-71536
15:0015:20DH219Amorphous solid dispersion of flavors
(Okayama U.) *(Reg)Imamura Koreyoshi, Nitta Yuna, (Stu)Yamamoto Rina, Sato Haruna, (Reg)Imanaka Hiroyuki, (Reg)Ishida Naoyuki
amorphous solid dispersion
flavor
drying
SY-71775
15:2015:40DH220Effect of molecular weight of saccharides and cation of salts on their distribution coefficients onto mackerel
(Toyo Inst. Food Tech.) (Reg)Sha Yuki
distribution coefficient
adsorption isotherm
seasoning compound
SY-7112
15:4016:00DH221Development of highly active silica-supported platinum catalysts for the preservation of perishables
(Hokkaido Res. Org.) *(Reg)Mori Takeshi, Ogawa Yuta, Shigyo Tatsuhiro, (Reg)Matsushima Keiichiro, Nomura Takafumi, (Hokkaido U.) Nakajima Kiyotaka, Fukuoka Atsushi
Food preservation
Ethylene oxidation
Supported metal catalysts
SY-71176

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SCEJ 53rd Autumn Meeting (Nagano, 2022)


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