Special Presentation |
2 Oct. |
13:00-15:20 |
Seminar Room C |
FiT: To Challenge for New Texture |
2 Oct. |
11:00-12:50 |
Seminar Room D |
FiT: Development of New Flavor and Taste |
2 Oct. |
15:00-16:20 |
Seminar Room D |
S-tec: Evaluation Technology for Taste |
2 Oct. |
10:30-12:50 |
Seminar Room E |
FiT/S-tec: Development Technology of New Food |
2 Oct. |
13:00-16:50 |
Seminar Room E |
S-tec: Contract Test Institution to Guarantee the Safety and Quality |
2 Oct. |
11:00-12:20 |
Seminar Room F |
S-tec: Measures for Foreign Substance Odor |
3 Oct. |
15:00-16:20 |
Seminar Room C |
Hi: Highly Functional Formulation Technology |
3 Oct. |
10:30-12:20 |
Seminar Room E |
Hi: Fermentation Ingredients |
3 Oct. |
13:30-14:50 |
Seminar Room E |
S-tec: Disinfection/ Washing |
3 Oct. |
15:30-16:20 |
Seminar Room E |
S-tec: Food Eco |
3 Oct. |
10:30-12:20 |
Seminar Room F |
S-tec: HACCP Installation Support |
3 Oct. |
12:30-16:20 |
Seminar Room F |
S-tec: Application and Evaluation of Rapid Inspection Kits for Self Sanitary Survey |
4 Oct. |
12:00-12:50 |
Seminar Room C |
Hi: Efforts to Develop High Functional Foods by Industry-academic-government |
4 Oct. |
12:30-15:20 |
Seminar Room E |
S-tec: Analitical Technology for Food Component |
4 Oct. |
14:00-15:50 |
Seminar Room F |
S-tec: Function Evaluation Test |
4 Oct. |
13:00-15:20 |
Seminar Room L |
β-Glucan Association: Special Presentation |