Professor Dr. Da-Wen Sun,
Title: Developments of Novel Processing Technologies for Enhancing Food Quality and Safety
Driven by new knowledge and new techniques developed through research findings and by market demand, the food industry is very active in technology innovation with a good track-record in searching for new ways of processing food products. However, with the increasing demand from consumers for enhanced food quality and safety, challenges for developing and adopting novel and advanced processing techniques are still facing the industry.
There are many novel technologies being developed, including non-thermal processing such as high pressure, pulsed electric fields, radio frequency, high intensity pulsed light, ultrasound, irradiation, and new hurdle technology; alternative technologies and strategies for thermal processing such as microwave, ohmic, dielectric heating, dehydration using combined microwave vacuum techniques, and new hybrid drying technologies; low temperature processing technologies such as innovative applications of vacuum cooling for rapid cooling of foods, acceleration of freezing process using high pressure and ultrasound, and freezing with antifreeze protein and ice nucleation; and minimal processing and smart packaging technologies. This presentation will give some examples that being studied in recent years.
Plenary 2 (Food Processing and Post-Harvest)
Professor Dr. Hiroshi Inomata
Tohoku University, Research Center of Supercritical Fluid Technology, Sendai, Japan
Title: Supercritical Fluid Technology for Food Processing
The lecture covers fundamental principles of supercritical carbon dioxide for use in food research and processing. Specific topics include flavonoid solubility and extraction and the separation of hops with staged-processes. Chemical engineering approach includes consideration of partition coefficients (K-values) and the use of unit operations for obtaining the desired separations. There are many opportunities for using supercritical carbon dioxide to isolate new compounds and to develop new products.
Plenary 3 – Functional Food
Professor Dr. Farooq Anwar
Department of Chemistry, University of Sargodha, Pakistan.
Title: Functional Food and Nutraceutical Perspectives of Moringa oleifera L.
Plants have long been recognized as a valued natural source to fulfilling the nutritional and primary healthcare needs of mankind. With the advent and continuingly growing trends of optimal nutrition, now there is greater interest in the use of plants as a source of food and phytomedicine. Recently, Moringa oleifera L. (M. oleifera), a highly nutritious - , has attracted a great deal of scientific interest due to its functional food and nutraceutical principles linked with a rich and rare profile of health promoting components. Different parts of this tree contain appreciable amounts of high-value nutrients and unique bioactives including essential amino acids, antimicrobial peptides, natural coagulants, antioxidant polyphenols, high-oleic lipids, β–sitosterol, anti-aging (zeatin) and a -ntihypertensive agents with multiple biological properties. In the South-Asian folk medicine system, a range of medicinal uses have been ascribed to this valuable plant which included the treatment of infectious diseases, inflammation, gastrointestinal, cardiovascular, and hematological disorders. Recently, M. oleifera has gained special attention as a potential source of therapeutic agents and is being increasingly searched for the development of natural health supplements (NHS) and innovative super foods. This plenary lecture mainly focuses on the high-value nutrients and bioactives profile, antioxidant and antimicrobial attributes of different parts of M.oleifera and highlights the functional food, cosmo-nutraceutical and oleo-chemical uses of this multi-purposes tree as well.