FOOD SAFETY & QUALITY, APPLICATION OF NOVEL TECHNOLOGIES & UTILIZATION OF WASTE POMACE FROM FRUIT & VEGETABLE PROCESSING - COLLABORATIVE RES
Dairy and Functional Foods
2012 Annual Report
1a.Objectives (from AD-416):
Conduct collaborative research in the area of Fruit and Vegetable Processing, including but not limited to Food Safety and Quality, applications of Novel Technologies, and Utilization of Waste Pomace from Fruit and Vegetable Processing.
1b.Approach (from AD-416):
1. NERCFVP- CAU will send staff or students to the ERRC to conduct the research objective stated above and vice versa.
2. Exchange of information through seminars during short visits.
3. Whenever possible, ERRC and NERCFVP-CAU will consider developing joint research projects to generate knowledge on fruit and vegetable processing.
4. To generate broad interest and increased activities upon mutual consent between ERRC and NERCFVP-CAU.
The agreement was signed recently. Prof. Liao (China Agricultural Univeristy) visited ERRC, gave a seminar, and discussed the bi-national collaboration in detail.