Call for papers
Workshop on Challenges in Multi-Hurdle Food Preservation and its Stability
Venue: Seri Pacific Hotel, Kuala Lumpur, Malaysia
Workshop Date: 24 January 2014
Time: 9:00-12:30 am
Fees: US$100.00 for conference participants and US$500.00 for others
Two questions need to be asked when we want to know the food stability: what is the target attribute(s) needs to be achieved in the microbial, chemical, bio-chemical and physical changes; and what is the required time frame of stability? Currently most of the stable food products are based on more than one hurdle. It is a challenge to the food scientists and engineers to have unified concepts for determining food stability. The fundamental based prediction or the required rules for determining stability of multi-hurdle foods are limited, thus empirical approaches, based on the specific experimental data are mainly used. Theoretical concepts of F-value, water activity and glass transition are the most successful in determining food stability during food processing and storage. These concepts are limited to the specific types of products (i.e. specific preservation hurdle) and their storage conditions. This workshop will provide stability criteria based on F-value, pH, salt, water activity, glass transition, and state diagram. The second part explains the recently proposed macro-micro region concept in the state diagram and explores the real challenges in combining different hurdles in food preservation. Finally the progress in microbial reaction, prediction models, molecular mobility, and guidelines from authorities are discussed in relation to the intelligent applications of hurdles in developing stable food products.
Who should attend?
This workshop should be attended by the academics, scientists and industrial professionals in order to gain basic and advanced skills in determining food stability. They could apply the proposed concepts in developing shelf stable food products and identifying the future research needs in this area.
Hurdle technology, F-value for thermal processing, water activity, moisture isotherm, glass transition, state diagram, and macro-micro region concept in determining food stability. In addition, modeling for multi-hurdles will be discussed.
Instructor: Professor Mohammad Shafiur Rahman
Mohammad Shafiur Rahman, Professor at the Sultan Qaboos University, Sultanate of Oman, is the author or co-author of over 250 technical articles including 100 journal papers and 7 books. He is the author of the internationally acclaimed and award-wining Food Properties Handbook, and editor of the popular Handbook of Food Preservation published by CRC Press, Florida. First editions received the bestseller recognition and the second edition is now released. He is one of the co-authors of the Handbook of Food Process Design, which is recently published by Wiley-Blackwell, UK. He has initiated the International Journal of Food Properties and serving as the founding Editor-in-Chief for more than 15 years, and serving in the editorial boards of 7 international journals and book series. In 1998 he has been invited and continued to serve as a Food Science Adviser for the International Foundation for Science, Sweden. He received the HortResearch Chairman's Award, BRAP Award, CAMS Outstanding Researcher Award 2003, and SQU Distinction in Research Award 2008. In 2008, Professor Rahman has ranked among the top five Leading Scientists and Engineers of 57 OIC Member Countries in the Agroscience Discipline and has experience in food industry consultancy. He received the B. Sc. Eng. (Chemical) in 1983 and M. Sc. Eng. (Chemical) in 1984 from Bangladesh University of Engineering and Technology, Dhaka, M. Sc. in food engineering in 1985 from Leeds University, England, and Ph. D. in food engineering in 1992 from the University of New South Wales, Sydney, Australia.
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