Food technologists debate processing techniques in Nantes
debate the latest scientific discoveries in processing, health and
safety.
The 13th meeting of the World Congress of Food Science and Technology brings together members of the International Union of Food Science & Technology (IUFoST).
It involves eight keynote lecturers, seven talks by young researchers, and 200 other presentations on 35 main topics. They will be discussing food safety, health, and the technical aspects of processing.
In today's plenary lecture, Helmar Schubert of the University of Karlsruhe, Germany, will be discussing the novel formulations of structure food emulsions. This will be followed by a symposium on the cold chain, a term referring to the techniques involved in keeping foods at a specified temperature through the supply system.
A technical session in the afternoon will discuss emulsions and foams. Separate round tables will debate crystallization, gels, sustainability and other topics.
Tomorrow, the conference will open with a talk on sustainable development and a look at the world food chain. Scientists will also be discussing nanotechnology, carotenoids, genomics, and food policy throughout the day.
FoodProductionDaily.com is sending its editor, Ahmed ElAmin, to cover the sessions starting tomorrow, so keep a lookout for updates on this site. If you are at the Congress and wish to meet with him, contact him by e-mail at ahmed.elamin@decisionnews.com.
