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Faculty of Agricultural technology and Engineering;  Bogor Agricultural University
Bahasa Indonesia
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Emerging Issues and Technology Development in Foods and Ingredients PDF Print E-mail
Written by fkusnandar   
Monday, 06 September 2010

September 29 - 30, 2010

Fast development in many fields of science and technology significantly contributes to rapid development in food and ingredients technology. This development at the same time raises several related issues such as safety, toxicity, efficacy, process design, and regulations. An example is new food product claimed to have certain benefit because it contains nano functional component as a result of strong research activities in nano science and technology. Even though "nano-food" has been in market place, the regulation of this product category is still lack behind.

One of the key points to ensure success of food security program is to minimize strong reliance on imported food and increase the use of local based food. Diverse food ingredients can be potentially developed from local materials such as sweet potato, cassava, etc. This puts challenges to researchers, entrepreneurs, and the government to capitalize the potency that we have.

In order to discuss the issues and challenges, Indonesian Food Technologist Association (PATPI) in collaboration with the Department of Food Science and Technology (DFST), and Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center IPB organizes two-day conference (September 29-30, 2010) titled "Emerging Issues and Technology Development in Foods and Ingredients".

Objective

To bring together all stakeholder to disseminate and discuss emerging issues and technology development in foods and ingredients.

Venue

Jakarta International Expo, Arena PRJ Kemayoran Jakarta

Participants

Scientists, industry practitioners, professionals, and government officials working in the area of foods and food ingredients are encouraged to participate and update themselves with the latest technology development and emerging issues related to foods and ingredients.

Language

The official language of the conference is English and Bahasa Indonesia

Program

The conference will cover three major topics which are:

  • Development of local based food ingredient (technology, processing, product development)
  • Technology and ingredient for functional foods (chemistry, biochemistry, nutrition, efficacy): Food for specific purposes and food for wellness
  • Quality and safety aspect on food and ingredient development (microbiology, toxicology, regulation)

Call for Abstracts

Submit abstracts (300 words) in line with the conference theme for oral and/or poster presentation. Extended abstract will be in the program book for participants who already pay the registration fee. Instead of publishing conference proceeding, the organizer will collaborate with Jurnal Ilmu dan Teknologi Pangan to publish the selected papers. For authors who are interested to publish their paper in Jurnal Ilmu dan Teknologi Pangan, they must submit the full paper for further selection. Deadlines for abstract, extended abstract, and full papers submission are as follow: 

  • Abstract : July 1, 2010
  • Extended Abstract : August 10, 2010
  • Full paper : August 10, 2010

Registration Fee

 

Domestic (Rp)

Overseas (USD)

 

Before 10 August 2010

After 10 August 2010

Before 10 August 2010

After 10 August 2010

Patpi member

500.000,-

600.000,-

 

 

Students

350.000,-

450.000,-

100

150

Non-member:

 

 

 

 

Government employee / researchers / lecturer

750.000,-

850.000,-

200

250

Industries

1.000.000,-

1.250.000,-

500

600

Registration

Registration can be done via fax or e-mail to Secretariat of International Seminar 2010.

Contact

For further information, please contact
Secretariat of International Seminar 2010 
Email: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
(Attn : Desty Gitapratiwi & Virna Berliani Putri) Or Fax: (+62) 251-8629903

Last Updated ( Monday, 06 September 2010 )
 
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