COLLABORATIVE RESEARCH IN THE AREAS OF FOOD SAFETY AND FUNCTION FOOD DEVELOPMENT BASED ON DAIRY AND OTHER AGRICULTURAL RESOURCES
Dairy and Functional Foods
2013 Annual Report
1a.Objectives (from AD-416):
The objective of this agreement is to mainly conduct collaborative research in the areas of Food Safety and Functional Food Development based on dairy and other agricultural resources.
1b.Approach (from AD-416):
1. KFRI will send research scientists to the ERRC to conduct the research stated above and vice versa.
2. Exchange of information through seminars during short visits.
3. Whenever possible, ERRC and KFRI will consider developing joint research projects to generate knowledge on specific pathogens and functional food development that may impact normal import and export of food products and add values on agricultural products.
4. To generate broad interest and increased activities upon mutual consent between ERRC and KFRI.
ERRC and KFRI coorganized the First US-Korea Symposium on Agricultural and Food Engineering in Wyndmoor, PA in June 10-14, 2013. A delegate of 10 Korean scientists attended the meeting; 14 ERRC scientists participated in the meeting. A total of 26 papers were presented that covered the areas of food processing and food chemistry, functional foods, food safety, and biomaterials and biotechnology. A proceedings book was published. Topics of common interests have been identified for establishing collaborative research teams.