|
Status of Food Science and Technology in West Africa
The critical role that food science and technology plays in national
development cannot be overemphasised in West Africa where high postharvest
food losses, arising largely from limited food preservation capacity, is a
major factor constraining food and nutrition security.
Review of Food Science and Technology in China
China has set the goal to provide a world-class education system for
students majoring in food science and technology, and has established a
multiple-level education system including higher education, postgraduate
education and tertiary vocational education.
European and World Food Technology Development
This ISEKI_Food network has been expanding, demonstrating that
international aspects of food science and engineering, as well as related
subjects, are more and more important for governments, industry and the
academia.
Technology News from SIK
The Swedish Institute for Food and Biotechnology technology news covers
packaging, processing, microbiology, structure and material design, aroma
and sensory, sustainable food production, and new Nordic development.
New Product Development in the Food Industry: Identifying Factors Linked to Success
In mature markets, successful new product introductions are becoming
increasingly important for sustaining profitability and business growth,
but evermore difficult to achieve due to increased levels of competition.
Innovation, Technology Transfer Tools for Improving the Competitiveness of SMEs
David Napper, an EFFoST member, was appointed chair of a special interest
group working on some models in order to understand which measures could
be taken to proactively contribute to Small to Medium Enterprises (SMEs).
German Federation of Food Science and Technology (GeFFoST) Formed
GeFFoST, the German Federation of Food Science and Technology, a new
Adhering Body affiliated with IUFoST, has been formed by a cooperative
arrangement between professional scientific societies active in the field
of food science and technology and co-opted representatives of
universities, research centres and government agencies.
New Journal Launched in Brazil
Elaboracion, Caracterizacion y Comparacion de Peliculas Comestibles en Base a Aislado de Proteinas de Suero Lacteo
El incremento del interés en alimentos de alta calidad con mayor vida útil y un menor impacto a nivel ambiental ha llevado al estudio y desarrollo de películas y coberturas comestibles y/o biodegradables.
Cambios reológicos del queso Colonia durante el proceso de maduración
El queso Colonia es un queso típico uruguayo, elaborado según los criterios de calidad y tradición quesera de los inmigrantes suizos radicados en la cuenca lechera del departamento de Colonia. En la actualidad no se reporta información publicada acerca de los cambios reológicos que ocurren en el queso durante su maduración.
|