easp 2.44; proghtml 2.42 (C)1999-2018 kawase
| Yoshii H. (Tottori U.), Sawada H. (House Foods) |
Creation of functional foods is desired for facing to aging societyand lifestyle disease. Genetically modified ingredients areattracting public concern. Under these conditions, challenges of foodengineering in the new century will be discussed to make a newdeparture of food engineering.
| Time | Paper ID | Title / Authors | Keywords | Topic code | Ack. number |
|---|---|---|---|---|---|
| Hall P, Day 1 | |||||
| (15:30–17:30) (Chair: Hajime Kishi) | |||||
| P161 | - | S-1 | S-1 | 146 | |
| P162 | - | S-1 | S-1 | 147 | |
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