Food Safety & Quality, Application of Novel Technologies & Utilization of Waste Pomace from Fruit & Vegetable Processing - Collaborative Res
Dairy and Functional Foods
2013 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.
Two professors of CAU visited ERRC and gave presentations on their most recent research in food processing and food technology, and held group discussions with ERRC scientists on non-thermal food safety intervention technologies and value-added materials development from agricultural byproducts. An ERRC scientist is scheduled to visit CAU in the coming months with full financial support from CAU. A binational symposium on food processing and food technology in 2014 in China is being organized by CAU and ERRC.