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EMERGING ISSUES AND TECHNOLOGY DEVELOPMENTS IN FOODS AND INGREDIENTS
Date: September 29 - 30, 2010
Venue: Jakarta International Expo, Arena PRJ Kemayoran Jakarta
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 products claime 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 the market place, the regulation of this product category is still 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 in place.
The two-day conference organized by The Indonesian Food Technologist Association (PATPI) in collaboration with The Department of Food Science and Technology (FST), and Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center IPB will cover these issues and challenges.
For more information, please visit www.patpi.org
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