Talks |
Date |
Professional talk on A Nutritious Path to Healthy Living with Diabetes by Jananne Finck
Details
|
14 December 2007, 6.30 pm |
4th Professional Talk (31st Council): LANTIBIOTICS ––The New Generation of Food Preservatives
Details
|
23 November 2007, 6.30 pm |
3rd Professional Talk (31st Council): OUR PEOPLE, OUR MOST IMPORTANT RAW MATERIALS BY Mr Peter Lancaster
Details
|
8 October 2007, 6.30 pm |
2nd Professional Talk (31st Council): INTERNATIONAL TRENDS IN NATURAL FOOD INGREDIENTS BY Mr Alan Mortimer
Details
|
18 September 2007, 6.30 pm |
1st Professional Talk: Food Safety: A Perspective and Current Issues by Professor David R. Lineback
Details
|
24 August 2007, 6.30 pm |
4th Professional Talk (30th Council)
BIOPRODUCTION OF AMINO ACIDS AND THEIR APPLICATIONS IN FOOD AND FEED
Details |
15 February 2007, 6.30 pm
|
3rd Professional Talk (30th Council)
THE FUNDAMENTALS OF DRYING - HOW RESEARCHERS GOT IT WRONG
Details |
5 October 2006, 6.30 pm
|
2nd Professional Talk (30th Council)
YEASTS AND PECTINASES
Details |
31 August 2006, 6.30 pm
|
1st Professional Talk (30th Council)
ISOMALT - A FUNCTIONAL POLYOL IN FOOD
Details |
31 May 2006, 6.30 pm
|
3rd Professional Talk (29th Council)
Coating and Frying Trends & Technologies
Details |
23 November, 2005 (Wednesday), 7.00 p.m.
|
2nd Professional Talk (29th Council)
ROLE OF MICROENCAPSULATION IN THE DEVELOPMENT OF FUNCTIONAL FOODS (PROBIOTICS) & NOVEL FOOD PRODUCTS
Details |
1st August, 2005 (Monday), 6.30 p.m.
|
1st
Professional Talk (29th Council)
GLASS TRANSITION RELATED TO SPRAY DRYING AND STABILITY OF ENCAPSULATED SYSTEMS
Details |
15 Jun
2005 |
5th
Professional Talk (28th Council)
Prebiotics, Probiotics and Synbiotics: Tasty Guardian Angels of the Gut
Details |
06 Apr
2005 |
4rd
Professional Talk (28th Council)
New Technology Improves Texture of Processed Vegetables and Fruits
Details |
24 Mar
2005 |
3rd
Professional Talk (28th Council)
Testing of Antibiotic Residue in Food Products
Mr. Bradley Johnson will discuss why testing is done for
antibiotics, how antibiotics enter a food process and how residues
can be eliminated from finished product. Brad will also give an
update on current advances in antibiotic residue detection |
29 Nov
2004 |
2nd
Professional Talk (28th Council)
Developing Food Processing Systems for NASA’s
Manned Mission to Mars by Professor R. Paul Singh, University of
California, Davis |
27 Sep 2004 |
1st Professional
Talk (28th Council)
Glycaemic Load (GL) - Why it will surpass Glycaemic Index (GI) By
Dr. John Monro, Heads Crop & Food Research's Clinical Nutrition
Group in Palmerston North, New Zealand |
1 Jul
2004 |
4th Professional
Talk (27th Council)
RESISTANT STARCH – The New Generation
Fiber for Good Health By Ms Esther Chong of National Starch |
6 Apr
2004 |
3rd Professional
Talk (27th Council)
Using Ozone to Extend the Shelf-Life of Fresh Produce and Other
Foods By Dr. John Garrett, Biozone Scientific, Inc., USA
|
17 Mar
2004 |
2nd Professional
Talk (27th Council)
Mineral Fortified Beverages- Adding Value to Your Drink by Mr Beh
Kok Wei, Development Specialist, PURAC Asia Pacific |
13 Nov
2003
|
1st
Professional Talk (27th Council)
Measurements of Ultrasonic Properties and its Application to Food
Systems by Prof Kong-Hwan Kim, Division of Biotechnology & Nanotechnology,
Ajou University, Suwon, Korea |
20 Aug
2003 |
