Food Ingredients Asia Conference
“FROM FUNCTION TO APPLICATION: ALTERNATIVE FOOD INGREDIENTS”
14-15 SEPTEMBER 2017
BITEC, BANGKOK, THAILAND
o Food Science and Technology Association of Thailand (FoSTAT)
o Institute of Food Research and Product Development, Kasetsart University
o Faculty of Agriculture, Ubon Ratchathani University
o UBM Asia (Thailand) Co., Ltd.
o The Federation of the Institute of Food Science and Technology in ASEAN (FIFSTA)
Objective: To disseminate the information on the current trend, development and manufacturing activities in food science and technology of functional food ingredients.
Theme: FROM FUNCTION TO APPLICATION: ALTERNATIVE FOOD INGREDIENTS
Food is identity and culture in different communities. Many traditional and local foods are nutrient-dense and offer healthy ingredients. Indigenous diets from forest to sea are varied, suited to local environments, and could benefit all communities. The food and drink industry is the largest manufacturing sector in ASIA. The well developed technology advance of Research and Development (R&D) to find answers for the consumer play an important role to this Industry. Extensive researches in both public and private laboratories have connected food science and technology, nutrition and health to come up with healthy, tasty and palatable food. The application of food science helps in manufacturing the safe, wholesome and nutritious food products. The study of food technology is to develop new methods and systems for keeping food products safe and can protect consumer from the natural harms such as bacteria and toxin.
The Food Science and Technology Association of Thailand (FoSTAT), the organizer of this "Food Ingredients Asia Conference 2017" during 14th – 15th September 2017, is pleased to invite you to gain knowledge of the most advanced food ingredients for healthier community with the theme of " FROM FUNCTION TO APPLICATION: ALTERNATIVE FOOD INGREDIENTS”. The conference covers topics relating to all aspects of the food for health and nutrition including all major food and drink commodities towards all walk of life, solid sciences plus food products, food processing, food safety, food spoilage and technology for the food innovation/renovation.