Advances in food processing: challenges for the future

• Grant number: 14/14053-1
• Support Opportunities: Organization Grants - Organization of Scientific Meeting
• Start date: November 05, 2014
• End date: November 07, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Roseli Aparecida Ferrari
• Grantee: Roseli Aparecida Ferrari
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Campinas , SP, Brazil
• City of the host institution: Campinas

Abstract

TOPIC LIST:SUSTAINABILITY - efficient use of resources and energyRaw material utilization: waste reduction in food processing and the food chain; use of by-productsEnergy efficiency and water management: energy savings in thermal and non-thermal technologies; reducing water consumption by optimization processing and design; improvement of distribution logisticsLife cycle strategies: footprint (carbon, water, land); packaging and waste recycling; fair trade productionINNOVATIVE PRODUCTS, INGREDIENTS AND PACKAGINGSensory optimization and consumer preferences: new texture attributes in food and beverages: flavor perception and consumption behavior; novel natural ingredients; clean labeling and organic foodNutrition and health: optimization of nutritional value; functional ingredients; reduction of fats, sugar and saltFood and packaging convenience: healthier snacks and ready to eat products; food service; convenience packagingFOOD SAFETY AND QUALITYNew technologies in food processing and preservation: thermal, mechanical and physical processingPackaging for extended shelf life: active packaging; intelligent packaging; optimizing barriersRegulatory aspects: novel food; health claims; packaging; nanotechnologyCommunication with consumers: industry; academic; government (AU)