National Seminar on

APPLICATION OF EMERGING TECHNOLOGIES

IN FISH PROCESSING 8th January 2013

Jointly organized by

SOCIETY OF FISHERIES TECHNOLOGISTS (INDIA)

ZONAL TECHNOLOGY MANAGEMENT – BUSINESS PLANNING & DEVELOPMENT UNIT, SOUTH ZONE, CENTRAL INSTITUTE OF FISHERIES TECHNOLOGY, COCHIN

& INDUSTRIAL FISHERIES ALUMNI ASSOCIATION, CUSAT, COCHIN

at

CENTRAL INSTITUTE OF FISHERIES TECHNOLOGY, COCHIN

PROGRAMME 8th January 2013 09.00 - 10.00 Registration

INAUGURAL SESSION

10.00 - 10.05 Welcome Address

Dr. C. N. Ravishankar, CIFT, Cochin

10.05 - 10.15 Introductory Remarks

Dr. T. K. Srinivasa Gopal, CIFT, Cochin

TECHNICAL SESSIONS

10.15 - 11.00 High Pressure Processing

Dr. H. S. Ramaswamy, University of McGill, Canada TEA BREAK

11.15 - 12.00

Application of Infrared & Radio Frequency Technologies

Dr. H. Umesh Hebbar, Central Food Technological Research Institute, Mysore

12.00 - 12.45 Pulsed Electric Field

Dr. S. N. Sabhapathi, Defence Food Research Laboratory, Mysore

12.45 - 13.30 Pulsed Light Preservation

Dr. T. K. Srinivasa Gopal, CIFT, Cochin LUNCH BREAK

14.15 - 15.00 Irradiation and Ultra Sound Processing

Dr. V. Venugopal, Bhabha Atomic Research Centre, Mumbai

15.00 - 15.45 Microwave Processing

Mr.Bhavik Nayak , Hindustan Pvt. Ltd., Mumbai

15.45 - 16.00 Concluding Remarks - Dr. T.K. Srinivasa Gopal, Director, CIFT

Vote of Thanks - Dr. T. V. Sankar, Secretary, SOFTI TEA BREAK

16.15 - 17.00 Visit to Fish Processing Facilities of CIFT

Convener : Dr. C. N. Ravishankar, CIFT Co-conveners : Dr. J. Bindu, CIFT and Mr. Edwin Joseph, IFA Contact email : southztmc@gmail.com Phone : 0484-2666845 Extn. 414

REGISTRATION DETAILS

Scientists / Industry / Academicians Students

2000 (INR) 1000 (INR)

We are glad to invite industrialists, scientists, academicians and students interested in the field of food processing technology to participate in PROTECH 2013 which aims at investigating the application of modern food preservation technologies in fish processing.

Food processing involves the transformation of raw materials into consumer-ready products, with the objective of stabilizing them to prevent negative changes in quality and ensure food safety. To consumers, the most important attributes of a food product are its sensory characteristics like texture, flavour, aroma, shape and colour. The aim of food manufacturers is to develop and employ processing technologies that retain or create desirable sensory qualities or reduce undesirable changes which take place during processing. Alternative or novel food processing technologies are being explored and implemented to provide safe, fresher-tasting, nutritive foods with or without the application of heat or chemical preservatives. The emerging technologies gaining importance in the last three decades are High-pressure processing, Pulsed light technology, Pulsed electric field, Irradiation, Ultra sound processing, Microwave processing, Radio frequency, Infrared heating etc.

High Pressure Processing (HPP) holds the potential for preserving foods through pressure treatment by combining elevated pressures and moderate temperatures for a short duration. Advantages of the technology include uniform pressure application, minimal heat damage to food and potential for altering functional properties of foods and extension of shelf life. Similarly Pulsed Light treatment consists of short time high – peak pulses of broad spectrum white light for reducing the microbial load on a range of different surfaces in food and processing environments. In the case of Pulsed Electric Field (PEF) the application of very short electric pulses is used for the non-thermal cell disintegration/preservation.

Venue: Conference Hall, CIFT, Cochin

INVITATION National Seminar on

APPLICATION OF EMERGING TECHNOLOGIES IN FISH PROCESSING

Irradiation is a physical treatment that consists of exposing foods to the direct action of electronic, electromagnetic rays to assure the innocuity of foods and to prolong the shelf life. Ultrasound uses energy generated by sound waves of varying frequencies for processing has wide application in drying, freezing, filtration, sterilization etc. of foods. Dielectric heating such as Microwave and Radio Frequency (RF) Heating has the potential for fast heating solid and semisolid foods since heat is generated by direct interaction between electromagnetic waves and foods instead of slow heat conduction as in conventional retort heating. The National Seminar on Application of Emerging Technologies in Fish Processing addresses specific consumer needs towards safe, healthy and minimally processed seafood. These innovative processes are environmentally friendly and sustainable with low energy requirements. Taking advantage of specific potentials and opportunities of these technologies a number of new products have been introduced into the market in the recent years. However, the advantages and disadvantages need to be discussed so as to create an awareness among the users. This Seminar is aimed at introducing the above technologies to the seafood industry, entrepreneurs, researchers, academicians and students.