(Held on Friday, June 16) The 5th Lecture Meeting Co-Hosted by Food Processing Consultants' Center Registered in the Institution of Professional Engineers, Japan, and Tokyo University of Marine Science and Technology
Last Update : 2017-05-25 11:49
Tokyo University of Marine Science and Technology, Food Processing Consultants' Center Registered in the Institution of Professional Engineers, Japan
The 5th Lecture Meeting
|Date & Time
||Friday, June 16, 2017
Lectures 14:00 - 16:50
Sociable party 17:00 - 18:30
||The Large Meeting Room, Rakusui-Kaikan, Shinagawa Campus
||The general incorporated association: Rakusui-kai
- Students and employees are welcome to attend lectures and social party for free!!
- You are welcome to attend the event without signing up for it in advance.
- For general attendees, 2,000 yen for the lectures and 1,000 yen for the social party.
|Theme of lecture
Biological function helps to achieve higher quality for marine products.
Lecturer: Hiroko Murata, a member of the Food Processing Consultants' Center (National Research Institute of Fisheries Science, Japan Fisheries Research and Education Agency)
Consistent efforts have been underway for years aimed at developing various methods and technologies to preserve and process marine products in higher quality. Traditionally, such efforts have focused attentions on how to keep the freshness or quality of marine products fresh from the ocean. More recently, new systems have been developed and introduced in order to preserve and breed living aquatic resources in a good condition until they are actually put on the market. The new preservation technology takes advantage of the biological mechanisms in marine life. This lecture will focus on research activities aimed at achieving higher quality for fishery products in recent years leveraging biological mechanisms in marine life.
Cleansing of food processing equipment and sanitary control
Lecturer: Tomoaki Hagiwara, Professor (Food Process Engineering, Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology)
It goes without saying that cleansing of food processing equipment after it is used is more important than anything else in order to prevent food poisoning as well as maintaining the equipment in a good condition with excellent capabilities.
On the other hand, the equipment cleansing consumes a lot of water, cleaning substance and electric power. This traditional cleaning practice has raised awareness in terms of the preservation of the global environment, calling for a significant reduction in the use of cleaning substance, water and other limited resources on a global scale.
Given this situation, we must develop a new system that will be capable of cleaning the equipment more efficiently with a scientific approach in cleansing based on scientific insights. In this lecture, we will explore some basic topics related to equipment cleaning (i.e., purpose, mechanisms of contamination, cleaning basics) and some of the recent achievements in the research on equipment cleaning.
||The 5th Lecture Meeting Co-Hosted by Food Processing Consultants' Center Registered in the Institution of Professional Engineers, Japan, and Tokyo University of Marine Science and Technology
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