by expanding food innovation city at Kasetsart University (FI@Kasetsart) organizes online lectures on the topic “Drying Technology for Small and Medium Enterprises in the Food Industry (Drying Technology for Food SMEs)”
Lecturer by Dr. Titaporn Tampanuwat, an expert from the Institute of Food Product Research and Development. to provide knowledge about the important factors of drying that affect product quality and the selection of drying technology for SMEs in the food industry
🎥 On September 27, 2021 time 13.30-14.30
through the channel < > facebook fan page: FoodInnopolis at Kasetsart University
📝 You can register at the link below. (free of charge)
3. Cryogenic Nitrogen Technology for Enhancing Extraction and Preservation of Bioactive Ingredients in Food (Cryogenic Nitrogen Technology for Extraction and Shelf Life Extension of Functional Food Ingredients)
2 November 2021, 03.00 – 04.30 pm by Prof. Stéphane Desobry and Mr. Guillaume Gillet.
4. Safety assessment of insect products for food registration
9 November 2021, 10.00 – 11.30 am by Assoc. Prof. Dr. Chaniphan Butyi, an expert from Mahidol Institute of Nutrition and Thailand Risk Assessment Center (TRAC).
🚩🚩The 4th FI@Kasetsart Webinar: Cross-Border Technology Transfer activity on the topic "Safety Assessment of Insect Products for Food Registration" with honor from Assoc. Prof. Dr. Chaniphan Butyi, an expert from Mahidol Institute of Nutrition and Thailand Risk Assessment Center (TRAC), came to give this knowledge.
by Food Innovation City Extension of Kasetsart University (FoodInnopolis @Kasetsart)
📍 Interested parties can join the event for free. free of charge
📍 You can register via
🕖*** Registration closes on Monday, November 8, 2021 at 3:00 PM. ***
In addition, this seminar was supported by the budget under Food Innovation City Project Extension of Kasetsart University FoodInnopolis @Kasetsart : Project “Technology for Testing Allergens in Edible Insects and Food Products Containing Edible Insects”
For more information about our services, please contact
📢📢Institute of Food Research and Product Development in cooperation with FoodInnopolis @Kasetsart is going to organize an online seminar in the topic “Safety Assessment of Insect Products for Food Registration” on November 9, 2021 from 10:00 to 11:30 via KU. Cisco Webex. This seminar is honored by Assoc.Prof. Dr. Chaniphun Butryee, the expert from the Institute of Nutrition, Mahidol University and the Thailand Risk Assessment Center, to be the guest lecturer.
📍 Everyone can join this event for FREE
📍 Register via https://forms.gle/pSxuBPy1RKEZCsS18 or scan QR Code
🕖*** Registration Close on November 8, 2021 at 3 pm ***
Furthermore, this seminar is received the budget support from the FoodInnopolis @Kasetsart under the project “Technology for Testing Edible Insect Allergens and Food Products Containing Edible Insects”.
🚩🚩กิจกรรม FI@Kasetsart Webinar: Cross-Border Technology Transfer ครั้งที่ 2 ในหัวข้อ “การใช้ Gut Model เพื่อการพัฒนาอาหารฟังก์ชัน (Gut Model for Functional Food Development)” โดยผู้เชี่ยวชาญทั้งในและต่างประเทศที่จะมาถ่ายทอด Key Technology: Simulated human gut model เกี่ยวกับ
🚩🚩กิจกรรม FI@Kasetsart Webinar: Cross-Border Technology Transfer ครั้งที่ 1 ในหัวข้อ “Production of Plant-Based Protein using Extrusion Technology” โดย Mr. Gordon Young and Mr. Dennis Forte, FoodStream Pty Ltd.
🎥 26 October 2021, 09.00 – 12.15 a.m.
Live Streaming from Australia: via KU Cisco Webex
09.00 Trend on Plant-Based Protein : High Moisture Meat Analog By Mr. Dennis Forte
09.45 Principles of Extrusion Technology By Mr. Gordon Young
10.30 Break
10.45 Protein transformations, important raw material attributes for HMEC
By Mr. Gordon Young
11.30 Principles of HMEC – equipment and process By Mr. Dennis Forte
This Seminar is supported by the Food Innopolis@Kasetsart under the project “Alternative Protein and the Development of Plant-Based Products from Extrusion Technology”
For more information about our services, please contact
📌 Cryogenic Nitrogen Technology for Enhancing Extraction and Preservation of Bioactive Ingredients in Food (เทคโนโลยีการแช่เยือกแข็งแบบไครโอเจนิกในการสกัดและการยืดอายุการเก็บรักษาของส่วนผสมอาหารเชิงฟังก์ชัน)
