Food new options for the industry

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 28 March 2008



(2008), "Food new options for the industry", Nutrition & Food Science, Vol. 38 No. 2.



Emerald Group Publishing Limited

Copyright © 2008, Emerald Group Publishing Limited

Food new options for the industry

Article Type: Conference reports From: Nutrition

EFFoST/EHEDG Joint Conference 14-16 November 2007, Lisbon, Portugal Practical application of research results.

The joint EFFoSTEHEDG Conference "Food New Options for the industry" organised in Colatodiu with the European students organisation FISEC and publisher of scientific journals, Elsevier Science.

Food is increasingly in the focus of consumers, who expect food products that are healthy, low in calories and salt, free from additives, have a long shelf life and self-evidently are safe. To meet these requirements new options are needed. Traditional preservation technologies and traditional ways of producing are not suitable to meet the demands. Novel technologies in combination with hygienically designed and operating food factories are becoming a minimum requirement.

This conference was developed to present the state of the art in both processing and plant design showing what is currently possible and what can be expected in the near future. Attention was paid to the differences in the way processes influence food products and how to ensure the required product safety while meeting consumer demands.

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