Food Industry - Science topic

Dear Prof./Dr./Sir/Madam,

We are pleased to announce that Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin (UniSZA) will be organizing the following conference:

4th INTERNATIONAL CONFERENCE ON AGRICULTURE, ANIMAL SCIENCES AND FOOD TECHNOLOGY (ICAFT 2025)

THEME: Sustainable Synergies: Bridging Agriculture, Food Innovation, Animal Science and Environment

Date : 11 & 12 August 2025

Venue : Paya Bunga Hotel, Kuala Terengganu, Terengganu

Website : https://www.unisza.edu.my/icaft/

Shall you have any inquiries, please contact the organizing committee at icaft2025@gmail.com or contact Dr. Athiqah at +6012 334 4957/ Dr. Hanafi at +6014 514 4743.

Best regards,

Secretariat ICAFT2025

which factors can influence the storage time of feed pellet and how much have to be this factors?

in the high temperature and humidity region what we can to do for increase the lifetime?

which kind of storage strategy is better to do? silos storage or bag storage on the pallet? 

I am looking for researchers in various fields and countries (chemical engineering, metallurgy, food industry, mechanical engineering, etc.) for market research activities and collaboration.

📢 Call for Book Chapter Contributions 📢

We are excited to announce the call for chapter submissions for the upcoming book, "Food and Industry 5.0: Transforming the Food System for a Sustainable Future," edited by Dr Pushan Kumar Dutta. Ahmed Hamad, A. K. HAGHI, PhD, and Pranav Kumar Prabhakar (Jha)

This contributed volume explores the transformative potential of emerging Industry 5.0 technologies, such as AI, big data, blockchain, robotics, and 6G, in revolutionizing the food industry towards enhanced efficiency, sustainability, and resilience.

We invite researchers, industry professionals, and academics to submit chapter proposals on the following topics (but not limited to):

🍅 Industry 5.0 technologies for sustainable food production

🌾 AI/ML applications in agriculture and food processing

📡 IoT and digital twins for smart food supply chains

🔗 Blockchain for food traceability and transparency

🤖 Robotics and automation in food manufacturing

🔒 Cybersecurity for safeguarding digital food ecosystems

💰 Economic impacts of food tech transformation

📜 Regulatory frameworks for Industry 5.0 in food

📈 Future trends and prospects in the food industry 5.0

Submission Timeline:

🗓️ Proposal Submissions: April 20, 2024

📝 Notification of Acceptance: May 20, 2024

📖 Full Chapter Submissions: July 20, 2024

✏️ Peer Review: July 21 - August 30, 2024

📚 Final Chapters Due: November 30, 2024

🌐 Publication: January 30, 2025

No submission or publication fee required.

Submit your proposals to pkdutta@kol.amity.edu

Don't miss this opportunity to contribute to this cutting-edge volume and shape the future of the food industry!

#FoodIndustry #Industry5.0 #SustainableFood #AgriTech #FoodTechnology #AI #BigData #Blockchain #Robotics #6G #CallForChapters

What are the possible problem statements for this?

Please can anybody help me with my final year project?

I'm working on an assortment optimization problem in retail (Food industry), and i have a big transactional data . i have to chose only 4000 products from a set of 15000 product in a way to maximize the total revenue. I'm supposed to use an operational research approach , and the only thing that cross my mind is to use the MILP(mixed integer linear programming).

I dont have any constraint about the shelf space or the stock restriction, can i use a knapsack approach in this case ?

also i want to know if I can use multi label classification to determine the probability that a client might buy a product from a specified category?

thank you in advance for your answers.

what y'all think about this research

this will serve as a related literature

In a simple experiment, I measured the pH of Tween 80 solutions and observed that the pH decreased. investigation results :

3 ppm tween80 = 8.43

6 ppm tween80 = 8.24

12 ppm tween80 = 7.51

15 ppm tween80 = 7.31

1780 ppm tween80 = 4.22

3560 ppm tween80 = 4.05

7120 ppm tween80 = 4.09

Solutions were made in distilled water. It seems that pH increased first and then increased with increasing concentration.

The lca will be conducted in food industry

My PhD research is: Future research of food industry businesses in the context of climate change - what model do you suggest for me to implement?

I search for an alternative material for pectin with similar or near binding properties in food industries particularly jam.

Whether butylated hydroxyanisole is used as an antioxidant in food industries and whether it can enter water sources?

I am doing an applied research study on export-related problems in the organization (food industry). The company's owner expects to expand its business beyond the local market. I want to get the supported literature materials/resources from you.

The demand for ready- to- eat food is increasing worldwide. Fresh foods are facing challenges in terms of their limited shelf life, association with food borne diseases and outbreak. This results in commercial pressure from consumers on the use of synthetic chemicals as food preservatives. A wide range of synthetic additives are used as preservatives in food industries in order to increase their shelf life and inhibit bacterial growth. However, use of these synthetic chemicals is causing health threats to consumers. Plant antimicrobials are getting into potential interest as a good alternative over synthetic food additives. Limited research has been done on the use of pine antimicrobials in food industry. This research will focus on the use of chemical analysis by qualitative and quantitative techniques in extracting plant antimicrobials (the phytochemicals) from Pinus caribaea needles var. hondurensis, in order to shed light on its potential usage in food industry as a natural food preserving additive. Pinus caribaea needles will be collected from Fiji Pines forest stations (Lololo, Ra, Nabou, Nai, Bua, and Maduata forest stations, and nurseries: Ra, Nabou, and Nadi) of different ages (3 weeks- 6 months, and 5, 10, 15, and 20 years) of the tree. Chemical analysis will be conducted via qualitative (use of chemicals), and quantitative (UV Spectrometry and Gas chromatography, Gas chromatography/ Mass spectrometry) techniques. The effect of the age of the pine needles and its environmental factors on the quantity of phytochemical extraction will be considered. This finding will assist in potential usage of plant antimicrobials extracted from Pinus caribaea needles var. hondurensis in food industry as a food ingredient, and further in- depth research can be continued on this limited research present in literature.

looking for collaborations in writing review papers and ideas in doing this project. Thankyou

thank you

Hello

As the vitamin D3 is usually in crystallin or powder form and it is insoluble in the water, I want to know how it's possible to mix it in a homogenized way in fortifying process in order not to make toxicity because of the vitamin d high dose aqumulation?

Dear Researchers,

What are some of the possible indicators in the Circular Economy(CE) in terms of the Food Industry?

Is there any research paper that could possibly show the CE indicators in the context of the Food Industry?

Any paper link would be highly appreciated. Thanks and regards.

I am a graduated student.

We want to review the advantages/drawbacks and the mechanism of all the methods used in food industry to encapsulate bioactive compounds (physical methods, physicochemical and chemicals methods) especially for polycondensation.

Maybe someone here could help us ?

Thank you very much

Dear researcher i am doing researcher in halal field, about halal certification, halal tourism, especialy how can halal help to the economy of country?

We are looking for edible fibers that can be used in the food industry

does silk fiber edible? And does the FDA approve?

Many thanks for considering my request.

please tell me about the product formation from soy flour like paperboard are using soy flour as a adhesive agent. Like this there are more products formed from this soy flour. Also made insulating panel & fiber from soy flour. How these insulating panel & fiber are formed & which company are generated this panel.

How do I make food granules?

Also;

How to make granules with maltodextrin?

I want to know what are the possible barriers occurred if any Food industry wants to use multi-sourcing for increasing Resilience in their supply chain network.

Dear all,

I am just reading about a new trend in food sector i.e. developing hydrogels. Literature showed uses of hydrogels in food packaging and bioactive molecule delivery or their carrier in matrix.

I am eager to know are hydrogels really so important? Why they are being so emphasized if hydrogels have applications in two areas of food only? How are they better than conventional means of packaging and drug/bioactive component delivery? Do they have potential to affect food industry of a developing country significantly? What can be other potential applications of hydrogels besides packaging and bioactive component delivery?

Regards

Mamta Thakur

Do you know any way other than centrifugation and spray drying to separate and drying soybean or pea protein from protein solution?

Please introdouce me some of the best researchers and specialists of fruit juice industry

Traceability is the capability to trace something , usually trace the part number number (P/N) of materials used to produce the final product. My question has two parts:

1. What new technologies (RFiD, Beacon, QR code scanners, etc.) are the most promising for the food industry ?

2. What information (apart from material components) can be additionally tracked (e.g. ambient temperature during the production) for a given P/N by using new technologies?

I am looking for available databases for a standardized list of SOPs. More specifically, I am looking for a standardized SOP for anthocyanin extraction from deepwater rice. This SOP must be for industrial use.

Potassium Sorbate added to cheese with low pH due to the presence of lactic acid; does lactic acid act the same as HCL to convert Potassium Sorbate to Sorbic.

Also, potassium Sorbate added to brine ( saturated water with salt 10% at 4 C degrees)

How you think these conditions will affect the equilibrium between potassium Sorbate to Sorbic acid.

The problem in food industry labs they rely on outside labs to test and analyze samples for all out of ordinary tests and I've been trying to find a lab to analyze Potassium Sorbate separate from Sorbic acid but they only test Sorbate by HPLC which doesn't give an idea how much of each component is in that sample.

I'm currently conducting a project focusing on how to foster improvement in food industry named "RR Kerepek shop". This food industry sell variety of chips such as sweet potato chips, banana chips, crackers and also the traditional and modern cakes. However, this shop are facing major problems which there relates to insufficient space and poor sorting techniques. As a result, these situations creates crowded condition in spatially due to having insufficient space available for individual comfort and normal functioning.

Hello,

I am aware of FDA being the reference institution for food production control. However, I am not sure which guidance in particular defines the testing which are required to be performed?

Thanks,

Antonio

Why is waste cooking oil or waste frying oil is interchangeable used for spent oils from households, restaurant and food industries ?

Can somebody share relevant published work on this?

Im a student conducting a research ased on what are consumer views on edible insects in general, but mainly for gym goers views on edible insect infused in protein powder.

I am looking for papers/works that address air pollution control in the food industry. I teaching equipment such as cyclones, filters and electrostatic precipitator for air pollution control for Food Engineering students. I need studies for classroom discussion.

Best regard!

I watched a documentary, "Rotten", that explored the various methods of honey adulteration. The high demand for honey with the sharp decline in honeybees are a concern.

Seems such practice of honey adulteration is widely practiced.

As consumers, how can we know pure honey from altered ones?

Hi,

i need to find an interesting master thesis topic. i have studied industrial enginnering and work in a food industry.

thank you

i am narges heidari.

I am planning to proceed with block chain technology for my project. But project idea need to be unique as well as provide some business value.

Since I have to focus on a niche market, I would be focusing on Organic Food industry .

Any ideas what kind of a system/ solution I can develop?

Thanks in advance.

Antibacterial activity is also an important application in food industries

Hi

We are looking for unpublished studies that investigate the relationship between country/region of origin food labels and consumer evaluations of these labels.

We are interested in studies about all food related labels which designate some kind of region of origin – this can include labels which designate a group of countries (eg EU), an individual country (eg France) or some other region within a country (eg Produced in Kent). We are interested in linking these labels to any consumer based evaluation – this can include willingness-to-pay, purchase intention, choice, attitude or any other consequence resulting from a consumer’s evaluation of such labels.

Studies can include unpublished, quantitative empirical work that may not be picked up by typical database searches. Examples include conference proceedings, book chapters, unpublished studies, working papers, manuscripts in preparation, preprints or even raw data.

If you have such studies we would be grateful to receive them to enhance the scientific integrity of the work we are doing.

Please send any such documents in an attached Word or PDF document to b.lowe@kent.ac.uk.

Thanks for considering our request.

Best Regards

Ben Lowe

Kent Business School University of Kent Canterbury, United Kingdom b.lowe@kent.ac.uk

how onion waste can be used in food industry?

We are going to develop a new animated video on the CE and this time the target is the food industry. Please share any reference or interested party.

Just as a reminder, this is the sort of video productions we made so far. https://www.youtube.com/playlist?list=PLBnnERfX7nQPP3usECG2ve2vpczk__Zub

The foremost claims in all papers related to extraction of chemicals from bio-oil or hydrothermal liquefaction condensate is that they are incredible sources of fine chemicals and that they would have applications in pharmaceuticals and food industry.

How much of these claims are practically possible to meet considering the present scale of biomass conversion is limited to power and bio-fuel production?

If the potential of biomass is so immense how is the production so limited and the interest only academic?

I have a personal interest in this question because part of my research is to do with separation of organic chemicals from bio-oil and it seems like a very daunting task with no goal in sight.

I registered for PhD , willing to work on 3D printing in food industry I couldn't able to figure out what the gap in this area as I am new to this area. Any experienced or researchers who are working in this area please suggest me the way i need to crack for a best PhD project

Edible cutlery are useful products in the field of food industry and offers various advantages over current scenario.

Hello! I am currently enrolled in a Bacteriology class this semester. A journal summary has been required in this course wherein it shall focus on the application of bacteria in the field of environment, agriculture, food and industry, fisheries, and medicine. A total of 10 journals shall be summarized in each field. By the end of the semester, three fields shall be chosen and three special projects shall be initiated that are based on the synthesized journals. Thank you!

I am deciding to conduct extraction of polysaccharides from plant sources that are rich in antioxidant and known for its anti-hypergylcemic activity and wanted to make use of it. Any suggestion on the possible use or application of the polysaccharides for the food industry??

White mice are characterized by rapid reproduction and rapid growth. Can their meat be used in food industry experiments?

Is it possible to make a beverage flavor emulsion without any E numbers. For food industry.

current trends followed by food industries on food waste utilization.

I have a reaserach to do in Microbiology class, you would be of mush help if you had any articles or books recommendations.

Thank you

Hey, everybody,

I would like to know if anyone knows where I can find a list of wall materials permitted for use in the food industry (to nanoencapsulate bioactive compounds) and if there is any law in the European Union that regulates it.

Thank you very much.

For food exportation to some of countries, observance of international regulations is necessary, so how we can produce biscuits that are in accordance with oil's FDA regulations.

I am into MED, but I am curious about food industry risk assessments

Thanks

Sebastian

How can Lean Six Sigma be used in the Food Industry?

This is still for my thesis on breadfruit chips

Testing is to be done quickly on both field produce and or processed products intended for different markets.

I want to get the statistics of biscuit imports in Iraq from 2015 to 2016.

Make in India and Digital India have been trademarks of the new government with a hope of revival and launch of the country as a hub of manufacturing with technology and basic digital infrastructure. Most of farmers still depend on old traditional methods of farming and irrigation. I would like to know the food processing industries under Make in India or Digital India programe. please share 

How are chefs using innovation to meet customers changing needs?

Including the manufacturing and economic feasibility. 

could some one help me with understanding the exact procedure for autoclaving water? Can we use autoclaved water for product development? we are currently thinking of using autoclaved water in our finished goods to mix some ingredients. Is the water sterile? what could be the possible shelf life of autoclaved water?

I have a protein that I freeze dried.Following the freeze drying process, the protein seems to be insoluble in water. However, I tried other organic solvents such as acetone, hexane, ethanol, and mixtures of these with water but am still not able to solubilise the samples. Does anyone know any other solvents preferably something that is permissible in the food industry that I can try to use to solubilise the proteins?

We need this information for research about food processing.

We prefer methods for foods industry, as enzymatic methods or safe process wich destroy this kind of saponins.

Thank you

any questions to do with customer satisfaction at fast food outlets

in term of labor worker

As blood is byproduct of animal slaughtering and after separation of heme and plasma, plasma is used like egg white. so my question is for information and confirmation. second how can we analyse it when added into products?

My doctorate is about the relation between Architecture and Food in industrialized western countries, and it'd be very important for me to know some true data about the use of the domestic space in relation to food in the developed world. How much we cook and eat at home. It's said that people that live alone don't cook much at home, but I can't find any true data about this issue. Many thanks.

Does anyone know what is the value of energy used or demanded by Joule of sugar produced? I know that there are some interesting cogeneration energy processes that leads an efficient used of energy for sugar industry, what are the values that they can produced? Thanks a lot for your contribution

Dear Sir/madam,

Kindly suggest me regarding good books, papers and chapter or nay other document available on Good Manufacturing Practices for Food Industries? 

Regards, 

Postgraduate student at Warwick University, my project is about the challenges and issues of the Food Industry in the EU Market.

I am focusing on the relationship between the customers and distributors, and how the change of the customer behaviour has an impact on the distribution. I am looking for some data or documents on: Food Safety, Supply Chain Security, Customer trust, functional, processed and organic food, e- commerce.

It would be a pleasure to discuss about my project with some professionals in order to improve and to deepen my research.

I need to know differences between industrial cane and chewing cane in it's morphological, physical and physiological character. Both the canes come under Saccharum officinarum.

I am working on a research project to produce unsweetened tea concentrate from a particular clone of cammelia sinensis to be used in the food industry.

Can any environmental expert/Microbiologist let me know the proper concise method of Passive air sampling through Air sampler. Also would like to know regarding the microbiological criteria set for a food Industry?

Also if anyone of you can share authentic reference/ guide for Food Industry sharing Air sampling methods and criteria set for action and critical limits.

To improve and enhance the efficiency of green supply chain in food industry. please recommend some framework that might fit with this concern.

The aim is to identify gelling systems that mimic the rheological and sensory properties of gelatine to make food matrices suitable for vegetarians.

Hi, 

I'm doing some calculations on extinction coefficients and I've run into some problems: I came across methods of calculation which do not seem to agree with each other.

Color Value (10%E618nm) indicates the color density which is measured at 618nm after melted into 10% solution.

This is a method that I remember learning from textbooks.

Can anyone shed some light on this? Is the first method a food industry method for determining color value, or did I do the second method wrongly? Thanks.

How many log CFU/g should a process reduce to be considered a fungal decontamination method for foods? Can anyone indicate some references about it?

Thanks in advance.

Thanks in advance for your replies.