easp 2.51b; proghtml 2.51a (C)1999-2023 kawase
| 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 F, Day 2 | |||||
| (10:30 –10:45 ) (Chair: Furusawa Takeshi) | |||||
| F207 | [Invited lecture]Design and control of catalytic reaction processes aimed at improving the efficiency of green ammonia production systems | green ammonia Catalysis reaction FLEA | S-1 | 67 | |
| (11:00 –11:15 ) (Chair: Sato Takafumi) | |||||
| F209 | [Invited lecture]Fablication of high performance organic semiconductor using supercritical CO2 contributing to carbon neutral technology | Supercritical CO2 Organic thin films Organic semiconductor | S-1 | 68 | |
| (11:30 –11:45 ) (Chair: Noda Reiji) | |||||
| F211 | [Invited lecture]Solid state ionics for carbon neutrality; - Fuel cell, Energy carrier and Carbon recycle - | Solid state ionics carbon neutrality | S-1 | 69 | |
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