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      11th International Conference on Food Engineering and Biotechnology


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      March 28, 2020

      Saturday   8:30 AM - 5:00 PM (daily for 3 times)

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      EVENT DETAILS
      11th International Conference on Food Engineering and Biotechnology

      2020 11th International Conference on Food Engineering and Biotechnology (ICFEB 2020)
      About this Event
      The aim objective of the 2020 11th International Conference on Food Engineering and Biotechnology (ICFEB 2020) is to provide a platform for researchers, engineers, academicians as well as industrial professionals from all over the world to present their research results and development activities in Food Engineering and Biotechnology. 2020 11th International Conference on Food Engineering and Biotechnology (ICFEB 2020) will be held in Phuket, Thailand during March 28-30, 2020.

      This conference provides opportunities for the delegates to exchange new ideas and application experiences face to face, to establish business or research relations and to find global partners for future collaboration. Submitted conference papers will be reviewed by technical committees of the Conference.

      AGENDA

      Please see picture below

      Keynote Speaker I

      Prof. Shigeru Kato

      Seikei University, Japan

      Prof. Shigeru Kato was born in Tokushima, Japan, 1947. His experences are as following:

      March 1970, B.S. (Agricultural Chemistry), Faculty of Agriculture, Tokyo University of Agriculture

      April 1971, Graduate School (Agricultural Chemistry course), Tokyo University of Agriculture (until March 1976)

      March 1976, Ph.D. (Agricultural Chemistry), Tokyo University of Agriculture

      April 1976, Visiting Fellow, NIEHS (National Institute of Environmental Health Sciences), NIH (National Institute of Health), US Government (until June 1979), North Carolina, USA

      July 1979, Research Associate, NRI (NODAI Research Institute), Tokyo University of Agriculture (until March 1982)

      April 1982, Lecturer, NRI (NODAI Research Institute), Tokyo University of Agriculture (until March 1990)

      April 1990, Associate Professor, NRI (NODAI Research Institute), Tokyo University of Agriculture (until March 1995)

      April 1995, Professor, NRI (NODAI Research Institute), Tokyo University of Agriculture (until April 1997)

      May 1997, Visiting Scientist, RCAST (Research Center for Advanced Science and Technology), The University of Tokyo (until April 1998)

      July 1998, Invited Researcher, NEDO (New Energy and Industry Technology Development Organization), Ministry of Economy, Trade and Industry (until March 2001)

      April 2003, Invited lecturer and Research associate, Department of Applied Chemistry, Faculty of Engineering, Seikei University (until March 2007)

      April 2007, Professor (Special Invited Research Professor), Department of Materials and Life Science, Faulty of Science and Technology, Seikei University

      Keynote Speaker II

      Assoc. Prof. Gun-Hean Chong

      Universiti Putra Malaysia, Malaysia

      Dr. Gun-Hean Chong is an Associate Professor at Universiti Putra Malaysia (UPM), and the Head of Department of Food Technology, Faculty of Food Science and Technology, UPM. At the Faculty, he teaches fundamental food engineering, food units operation and physical properties of food. He received his Bachelor’s degree in Process and Food Engineering, Master’s degree in Agricultural Engineering, and PhD in Chemical Engineering. His primary research interests are supercritical carbon dioxide and food engineering processes. In the past, he has been a visiting researcher at Delft University, Netherlands, and Tohoku University, Japan. Dr. Chong has been working on solubility of compounds in supercritical carbon dioxide and extraction of bioactive compounds from bio-matrices with supercritical carbon dioxide. Currently, he is working on hybrid extraction technique, such as ultrasonic and dense carbon dioxide for the separation of phyto-nutrients from industrial by-products, namely the palm oil industry. He is also working on tailored-made smart powder with supercritical carbon dioxide to produce “the delicious medicine”. During his many years as a food engineer, Dr. Chong has been granted several research funding from industrial partners as well as the Malaysia’s Government to tackle issues and problems related to food processing. He has supervised five PhD students and ten Master students. He has published 33 scientific papers, two books and two book chapters, and currently serves as one of the Associate Editors for the JCR-indexed International Food Research Journal.

      Cost: 630.00

      Categories: Conferences & Tradeshows

      This event repeats daily for 3 times:

      Event details may change at any time, always check with the event organizer when planning to attend this event or purchase tickets.

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