SERDANG, 18 August 2026 - A total of seven Pre-Conference Workshops were successfully organised in conjunction with the 4th International Food Research Conference (IFRC 2026) at the Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM). The programme involved 83 participants, comprising industry professionals, lecturers and students, as well as 13 speakers who are experts from industry and academia in various areas of food science and technology.

The seven workshops covered a diverse range of current and emerging areas in food science and technology:

i. Supercritical Fluid Extraction (SFE)
ii. Food Gastronomy and Nutrition
iii. High-Pressure Processing and Food Plant Design
iv. Twin-Screw Extrusion
v. 3D Food Printing
vi. Rheology and Tribology
vii. Packaging Permeability

Figure 1. Demonstration session during the Supercritical Fluid Extraction (SFE) Workshop.

Figure 2. Demonstration session during the Food Gastronomy and Nutrition Workshop.

Figure 3. Sensory evaluation session during the High-Pressure Processing and Food Plant Design Workshop.

Through these specialised workshops, participants were exposed to a broad range of technologies and applications, including supercritical fluid extraction, food gastronomy and nutrition, high-pressure processing and food plant design, twin-screw extrusion technology, 3D food printing, rheology and tribology, and food packaging permeability.

The workshops were conducted through a combination of expert-led knowledge-sharing sessions, demonstrations, practical training, hands-on activities and technical discussions. This approach enabled participants to connect theoretical knowledge with real-world applications while gaining direct exposure to relevant technologies, equipment, processes and analytical techniques used in food research and industry.

Figure 4. Lecture session during the 3D Food Printing Workshop.

Figure 5. Participants of the 3D Food Printing Workshop.

The involvement of experts from both industry and academia as speakers provided participants with valuable perspectives on current technological developments, industry needs and research applications. The programme also served as a platform to promote knowledge exchange, idea sharing and professional networking among industry professionals, lecturers and students.

The successful organisation of all seven workshops reflects the commitment of IFRC 2026 and the Faculty of Food Science and Technology, UPM, to advancing food science and technology through practical learning, research, innovation and stronger academia–industry engagement.

Figure 6. Participants of the Rheology and Tribology Workshop.

Figure 7. Participants of the Supercritical Fluid Extraction (SFE) Workshop.

Figure 8. Participants of the Food Gastronomy and Nutrition Workshop.

The organising committee extends its sincere appreciation to all speakers, facilitators, committee members, supporting staff, collaborators and participants for their commitment and valuable contributions towards the successful implementation of the IFRC 2026 Pre-Conference Workshops.

Figure 9. Hands-on session during the Rheology and Tribology Workshop.

Figure 10. Participants of the Packaging Permeability Workshop.

It is hoped that the knowledge, skills, practical experience and professional networks gained through these workshops will encourage further research, innovation and collaboration, contributing to the continued advancement of food science and technology in Malaysia and internationally.

Date of Input: 21/08/2026 | Updated: 23/08/2026 | nurulizzah