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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:

[email protected]

Balunkeswar 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