SCEJ 54th Autumn Meeting
Sep. 11 (Mon) - Sep. 13 (Wed), 2023
Fukuoka University, Nanakuma Campus
| Ichikawa Sosaku (Univ. of Tsukuba), Inoue Takashi (PokkaSapporo Food & Beverage) |
Food is the sustenance of human life, and efficient and effective processing technologies for food resources are essential. In order to solve problems caused by the progress of the aging society and by lifestyle-related diseases, the development of foods leading to the restoration, maintenance, and promotion of good health is required. In addition, global climate change and energy issues require the stable production and supply of safe foods. In order to solve these issues surrounding food and its production, food engineering needs to advance through interdisciplinary collaboration and science and deepening science and technology. By advancing interdisciplinary collaboration, such as through research and development involving emerging technologies such as AI, IoT, and data science, it is expected that innovative technologies will be created that lead to solutions to various issues in the food industry. This symposium will contribute to new developments in food engineering by presenting the latest research in related fields and discussing it in an interdisciplinary framework.
Most recent update: 2024-04-11 13:19:01
 The keywords that frequently used in this topics code. | Keywords | Number | |
|---|---|---|---|
| freeze-drying | 2 |  | |
| polyelectrolyte complex | 1 | | |
| ACKN No. | Title/Author(s) | Keywords | Style |
|---|---|---|---|
| 27 | Estimation of diffusion coefficients of sodium chloride in granular-shaped food | diffusion coefficient sodium chloride defatted soybeans | O |
| 28 | Pasteurization Effects of Food Model during Vacuum Freeze Drying Combined with High Frequency Dielectric Heating | pasteurization high frequency dielectric heating freeze drying | O |
| 371 | Development and Summary of the Novel Technologies for Reducing Environmental Loads in the Food Industry | the Ion Semiconductor Environmental Loads Reduction Technology Oxidative Effects | O |
| 457 | Effect of collapses in freeze-dried products on retention of enzyme activity | Freeze-drying collapses LDH | O |
| 459 | Effect of Water Absorption Kinetics of Freeze-dried Lipid Nanoparticles on Particle Aggregation. | freeze-drying lipid nanoparticle reconstitution | O |
| 752 | Compatibility between flavor and its polymer carrier in amorphous solid dispersion of flavor | amorphous solid dispersion flavor polyvinylpyrrolidone | O |
| 897 | Investigation of crystal structure and internal characteristics of plant-derived butter | Butter Crystal Emulsion | O |
| 903 | Encapsulation of α-Mangostin into Chitosan-Oleic Acid Nanoparticles: Study on stability and release properties in simulated digestive environment | polyelectrolyte complex antioxidant colloidal dispersion | O |
| 1060 | [Invited lecture] Research and Development for Greenhouse Vegetable Production on Agricultural Informatics and Expectations for Collaborating with Chemical Engineering | Horticultural Industry Information Communication Technology Environmental Measurement Control | O |
| 1061 | [Invited lecture] Development of a system for estimating vegetable intake "VegeCheck" | vegetable intake skin carotenoid level social implementation | O |
easp 2.51b; update.pl 2.37 (C)1999-2015 kawase
