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September 06-08, 2018 | Edinburgh, Scotland
Food safety and Hygiene
International Conference on
Journal of Food Technology and Preservation | ISSN: 2591-796X | Volume 2
W
hile feeding 9 billion people by 2050 is a challenge
considering the existing production and technologies,
developing nutrition-rich and healthy foods for future is a bigger
challenge. With the advancement of science, whereas some food
scientists and engineers are exploring food structures at micro/
nano-scale to better understand the functionality of molecules,
some are investigating the use of 3D printing for formulating and
smoothdelivery of nutrients in future foods for extreme conditions
such as in space. It is extremely important to understand the
structures of land and aquatic foodmaterials for their functionality
during the food production and processing conditions to prepare
future foods, a taskneeds tobe takenupasa future foodteam. This
presentation will highlight linkages between the food structures,
structure-function relationship, conditions for stability and specific
areas to address for future foods.
Speaker Biography
Balunkeswar Nayak is an Associate Professor in the School of Food & Agriculture,
University of Maine, Orono, United States. He received his Ph.D. in Food Engineering
from Washington State University, Pullman, WA. He has more than 16 years of
experience on the thermal and non-thermal processing and nanotechnology on the
safety, quality and functionality of health benefitting compounds in fruits, vegetables
and grains. He has published his research in many reputed journals and is a scientific
editor for the Journal of Food Processing and Technology and Trends in Post-
harvest Technology. He has served in many scientic committees of IFT and ASABE.
e:
balunkeswar.nayak@maine.eduBalunkeswar Nayak
University of Maine, USA
Understanding food processing on the safety and quality aspects of future foods
Balunkeswar Nayak
,
Food Safety 2018, Volume 2
DOI: 10.4066/2591-796X-C1-001