Wednesday, August 15 2018

VietNamNews

ASEAN food scientists discuss product innovation

Update: November, 16/2017 - 09:56
Around 500 Vietnamese and foreign scientists, technologists, professionals, students, stakeholders in the food industry, and food business owners and managers gathered for the 15th ASEAN Food Conference which opened in HCM City on Wednesday. – Photo tuoitre.vn

HCM City – Around 500 Vietnamese and foreign scientists, technologists, professionals, students, stakeholders in the food industry, and food business owners and managers gathered for the 15th ASEAN Food Conference which opened in HCM City on Wednesday.

The four-day conference "Food science and technology: Integration for ASEAN Economic Community sustainable development" highlights significant developments in research and innovations in food science and technology, with an emphasis on food products innovation, to strengthen food science and technology in each member state and the whole region.

Possible solutions to tackle issues in the ASEAN food economy such as technical barriers to trade, harmonisation of regulations, food service and entrepreneurship, food safety policies and food security, consumer trends, and climate change and its impact on the food sector will also be explored.

Delegates from 30 nations took part in this learning and discussion platform that will feature the latest research topics, results, innovations, and applications in the region.

“This conference is an opportunity to enrich and advance knowledge of food science, technology, innovation, industry and education, and to network and explore collaboration opportunities with other delegates at AFC 2017,” Deputy Minister of Agriculture and Rural Development Lê Quốc Doanh said in his speech.

The specific topics on the agenda are food technology for processing, bio-technology, packaging; food storage and preservation: postharvest handling, minimally processed fruits, contamination, freezing and drying of foods and crops; nutrition, health and wellness: food quality, ingredients, nutrient bioavailability, functions of food, halal food; food engineering and automation: engineering properties of foods, packaging design, process monitoring, methodological and instrumental developments, design and operation of food processes and plant and equipment.

The conference will also discuss food product development and innovation: marketing and management, sensory, consumer trends, gastronomy, traditional development of functional foods; food and economy: food laws, food security, regulations and policies, food safety and policies, food service and entrepreneurship, multilateral agreements; and education and training.

The event has been held every two years by turn in ASEAN member countries since 1982.

Việt Nam hosted it before in 2003. — VNS

 

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