Three concurrent workshops, held in conjunction with the Third International Food Research Conference (IFRC) 2024, were successfully conducted on August 6, 2024. These workshops have played a crucial role in advancing global efforts toward sustainability, aligning with this year’s conference theme: “Sustainable Food Industry through Science, Technology, and Innovation.” These pre-conference workshops were attended by nearly 60 participants from six countries, with 25% of participants from the food industry and the remaining 75% from universities and governmental agencies.

The half-day concurrent workshop on the topic “Application of Flavor Analysis for Functional Food Development,” led by Prof. Dr. Nazimah Hamid from Auckland University of Technology, New Zealand, provided profound insights into the relationship between flavor compounds and their functionality that contributes to the sensorial quality of functional food products. The second concurrent workshop titled “High-Pressure Processing (HPP) and High-Pressure Thermal Processing (HPTP): Sustainable and Safe Food Preservation Techniques,” presented by Dr. Carole Tonello Samson from Hiperbaric Spain and Dr. Kai Knoerzer from the Commonwealth Scientific and Industrial Research Organisation (CSIRO), highlighted advanced preservation techniques that ensure food safety while maintaining nutritional value. Finally, the third concurrent workshop on “Improving Productivity and Business Revenue – Opportunities and Operations Management,” was conducted by Dr. Boo Huey Chern from YTB Singapore Pte Ltd. 

During the closing ceremony, the Deputy Dean (Development and Networking), Associate Professor Dr. Nur Hanani Zainal Abedin, expressed hope that the knowledge shared will foster innovation and sustainability in the food industry.

Date of Input: 16/08/2024 | Updated: 16/08/2024 | nur_jasni