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| 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 C, Day 1 | |||||
| (14:30–16:00) (Chair: Ohta Tomohisa) | |||||
| C117 | Production of syngas from CO2 emitted from industrial processes and recycling of CO2 through solid C collection | methanation reaction catalyst system carbon trapping | S-1 | 82 | |
| C118 | Toshiba's Efforts to Recycle CO2 through Electrochemical Conversion | Electrochemical CO2 recycling artificial photosynthesis | S-1 | 83 | |
| C119 | The UBE Group's Efforts to Address Climate Change | CO2 carbon neutrality Climate Change | S-1 | 85 | |
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