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Entree

Advances in food processing: challenges for the future

Processo: 14/14053-1
Linha de fomento:Auxílio à Pesquisa - Organização de Reunião Científica
Vigência: 05 de novembro de 2014 - 07 de novembro de 2014
Área do conhecimento:Ciências Agrárias - Ciência e Tecnologia de Alimentos - Engenharia de Alimentos
Pesquisador responsável:Roseli Aparecida Ferrari
Beneficiário:Roseli Aparecida Ferrari
Instituição-sede: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brasil
Assunto(s):Sustentabilidade  Segurança alimentar 

Resumo

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)