Agricultural and natural products are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. This laboratory covers various aspects of processing, packaging, and quality control and assessment systems.We focus on the three technologies as followed.
1. Superheated steam-processing
2. Supercritical CO2 extraction
3. Degradation and homogenization using a wet pulverizing system
We study food safety and various non-destructive quality assessment systems which include information technologies together with sensors. Waste management, by-product use, and energy conservation in food processing are integrated and the results are put into case studies.
In order to apply the results of the basic research on food processing obtained so far, from October 1, 2019, we will make new efforts on the construction of food systems from agricultural field to consumption.
In this endowment course, non-destructive quality evaluation systems such as information processing analysis of food texture that leads to food safety and deliciousness are targeted for research on high value-added rice, cultured seaweed, functional vegetables such as watercress.
We will also integrate waste management in food processing, by-product use, and energy conservation, and we will use the results as a case study.
Collaborations with Vietnam Academy of Science and Technology, Institute of Chemistry (VAST) and Norwegian University of Science and Technology (NTNU) will be pursued during this period.