HYBRID EVENT: Join us in person in Singapore or attend virtually from anywhere.
Food Biotechnology and Fermentation Technology
Food Biotechnology and Fermentation Technology
This session focuses on biotechnology applications in food production, processing and improvement. It covers microbial fermentation, enzyme technology, starter cultures, probiotics, bio-preservation, genetically improved strains, fermentation optimization and production of bioactive compounds. The session also explores fermented foods, traditional fermentation, industrial bioprocessing and sustainable biotechnology solutions for improving food quality, nutrition, flavor and shelf life.
Committee Members
Robert L Zimdahl
Colorado State University, United States
Kasiviswanathan Muthukumarappan
South Dakota State University, United States
Title : 3D printing of fish product enriched with essential nutrients
C O Mohan, ICAR - Central Institute of Fisheries Technology, India
Title : Applied food science as a driver of next-generation food innovation
Harsha Hirdyani, Curcumin Sdn Bhd, Malaysia
Title : Cold atmospheric plasma for microbial decontamination of fresh produce and agricultural water: Mechanistic evidence, process intensification, and translational research priorities
Kasiviswanathan Muthukumarappan, South Dakota State University, United States
Title : Climate change, dairy animals and human nutrition: Challenges and opportunities
Kiran Dande, Mahatma Basweshwar College, India
Title : Antioxidant properties of honey derived from sweet potato flowers compared with commercial Japanese honeys
Momoko Hidaka, University of Miyazaki, Japan
Title : Quality evaluation of agricultural and food products using deep learning
Narendra V G, Manipal Academy of Higher Education, India