Meetings target trends in processing, food safety
the other in London on food contamination, will focus on hot trends
in an industry looking to cut costs, innovate and increase the
safety of their products.
Barcelona will host a workshop on emerging technologies in food processing from 5 to 7 July in Barcelona, Spain. Organised by the Research Centre and Technology Food Plant (CERPTA) of the Universitat Autònoma de Barcelona and the Catalan Institute for Wine (INCAVI), the event is being held to encourage research and promote new ideas in food science.
The workshop falls under the European Commission's funding programme for the food industry. Funding from the Commission's Sixth Framework Programme focuses on increasing the amount of technology transfer to food industries.
Presenters will reveal the latest findings on EU funding for developing and optimising a continuous ultra high pressure homogeniser (UHPH), for processing milks and vegetable milks. Trends in the use of high hydrostatic pressure as well as pulsed electric fields and microwaves will also be discussed.
Other workshop segments will deal with preserves, ready-to-eat foods, minimally processed foods, dairy, vegetable milks and wine.
At the London seminar, to be held 4 October, at the Society of Chemical Industry headquarters, the UK soft drinks industry will discuss benzene in soft drinks and the British Retail Consortium Sudan Red in spices.
The presentations are part of the seminar's focus on providing guidance to the industry on legal, regulatory and technical aspects of dealing with contamination incidents. Commercial, media and consumer issues will also be discussed.
The meeting will be chaired by Neville Craddock, a food and regulatory affairs consultant. Reading Scientific Services is organising the seminar in a joint effort with the chemical industry society.
The meeting will be chaired by Neville Craddock, who is a food and regulatory consultant.
