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Dear Academicians and Food Industry Professionals;
On behalf of the Organization Committee, we cordially invite you to participate in 'Advanced Non-thermal Processing in Food Technology (ANPFT) : Effects on Quality and Shelf Life of Food and Beverages' workshop that will take place on 7th -10th May 2012 at Pine Bay Holiday Resort, Kusadasi, Turkey.
ANPFT-2012 is an international event hosted in Celal Bayar University that bring a wide range of experience and prospective to academicians and food sector who work non-thermal study on quality and shelf life of foods and beverages. In this context, this workshop is an excellent chance to meet experts from relevant fields, to improves friendship among colleagues from all over the world.
Recent developments in food markets show the future of food industry that will be about focusing on novel processing technologies. Innovative processing may require the adoption of certain advanced engineering and production practices, particularly practices that facilitate the development of new products and processes.
Through emerging methods and innovative propositions, it’ll be emphasized that the development of new foods and beverages, reduction of chemical additives, sustaining the natural taste and quality even with prolonged shelf life, improved utilization of raw stuffs leading to waste reduction and possible reduction of energy consumption. The goal of our event is to share and to deliver the detailed information of valid results regarding these new technologies & possibilities. Within this scope, it’ll be deal with alterations in chemical structure, microbial inhibition, shelf life quality rheological quality, alterations in bioactives (antioxidants etc.) and food functionality as event headlines by these new technologies.
Scientists from formidable universities and research institutions of USA, Canada and Europe & and expert industry professionals will be sharing their projections, plans & data with our participants through ANPFT-2012. We’re expecting to host around 300 international academicians and EU food market professionals as participants.
We are looking forward to welcome you on the 7th -10th of May at Kuşadasi...
Yours sincerely,
Prof. Dr. Mehmet Pakdemirli
Rector of Celal Bayar University
Assoc. Prof. Dr. Özlem Tokuşoğlu
Workshop Director
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