National Seminar on

APPLICATION OF EMERGING TECHNOLOGIES IN FISH PROCESSING

8th   January 2013

Venue: Conference Hall, CIFT, Cochin

jointly Organised by

SOCIETY OF FISHERIES TECHNOLOGISTS (INDIA),

ZONAL TECHNOLOGY MANAGEMENT –

BUSINESS PLANNING & DEVELOPMENT UNIT, SOUTH ZONE,

CENTRAL INSTITUTE OF FISHERIES TECHNOLOGY, COCHIN,

 &

INDUSTRIAL FISHERIES ALUMNI ASSOCIATION, CUSAT, COCHIN

CIFT and SOFT(I) are  glad to invite industrialists, scientists, academicians and students interested in the field of food processing technology to participate in PROTECH 2013 which aims at investigating the application of modern food preservation technologies in fish processing.

Food processing involves the transformation of raw materials into consumer-ready products, with the objective of stabilizing them to prevent negative changes in quality and ensure food safety. To consumers, the most important attributes of a food product are its sensory characteristics like texture, flavour, aroma, shape and colour. The aim of food manufacturers is to develop and employ processing technologies that retain or create desirable sensory qualities or reduce undesirable changes which take place during processing. Alternative or novel food processing technologies are being explored and implemented to provide safe, fresher-tasting, nutritive foods with or without   the   application   of   heat   or   chemical   preservatives.   The emerging technologies gaining importance in the last three decades are High-pressure processing, Pulsed light technology, Pulsed electric field, Irradiation, Ultra sound processing, Microwave processing, Radio frequency, Infrared heating etc.

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