Food Process Technology

About us

The main theme of technical group of food process technology is “safety and security” that is the basic of food production. In the group, the latest technologies about following topics are collected:

1) Unit operation technologies and cooking technologies for safe food production

2) Management technologies to improve reliability of food

3) New production technologies corresponding to the consumers’ needs

4) Production systems for limited production of diversified products

The information obtained from the group activity is offered in detail to the members.

 Current level of technology, trend and activities in future

Requirement for food industry is to manufacture secure and safe foods and to provide foods without delay. To manufacture safe foods, control of physical contamination (for example, strict control for allergy materials and prevention of commingling and propagation of hazardous microorganism) is mandatory. On the one hand, the following items are important to provide secure foods ; establishing management approach against foreign substances, education and training of employees, and promotion of consumers’ understanding of food manufacturing and food control. Improvement of convenience for consumers is also important. Safety and security are irreplaceable in food manufacturing, just like inseparable two wheels of the car.
Technologies demanded urgently in food industry are as follows. 1) development of detection technique of foreign materials derived from biogenic substance and improvement of sensitivity of existing detection equipment, 2) providing inexpensive separation membrane which enables mechanical separation of norovirus, 3) detection and prevention of commingling of allergen, and sophistication of controlling method of allergy material-containing foods. These technologies are closely connected to security and safety of foods. Regarding consumers’ convenience, infant milk is highly suggestive. Infant liquid milk can be stored in long periods at normal temperature. The study of infant liquid milk is now made toward lifting the ban of this milk next year. The request of lifting the ban comes from the reason of infant’s nursing at disaster and improvement of convenience. On the other hand, powder milk has good keeping and good portability but it is inconvenient because hot water must be carried around for sterilization. If hot water is available in disaster sites, convenience of powder milk is enhanced. Consumers’ convenience depends on the situation, and it is expected that infant liquid milk and powder milk coexist and perform a complementary role with each other. There is a milk called “special milk” which has been developed for infants who suffer from metabolic disorder and allergy disease. The special milk is provided free and non-free. There are many kinds of infant disease, but the amount of production of special milk is small. Currently a few makers of powder milk share the work voluntarily to produce the special milk. This is an example of contribution of food industry. They try to enhance the consumers’ convenience and provide secure and safe foods to people even though the number of consumers wanting the special milk is very small. Children are the treasure of society. The role of food industry increases importance in the sense that it support foods and live of children.

Conductor

Coordinator Hiroshima University,
Graduate School of Biosphere Science,
Department of Biofunctional Science and Technology
HAGURA/Yoshio
Vice Coordinator National Agriculture and Food Research Organization SOTOME/Itaru
Representative Organizer NISSHIN SEIFUN GROUP INC. NOMURA/Mitsuo
Vice Representative Organizer TAKENAKA CORPORATION KAWASHIMA/Tetsufumi
Organizer AJINOMOTO CO., INC. KATO/Keisuke
NIPPON FLOUR MILLS CO.,LTD. NAGATOMI/Katsuhiko
NISSHIN SEIFUN GROUP INC. YAMADA/Yukiyoshi
NISHIMURA MACHINE WORKS CO., LTD. NISHIMURA/Motoki
SATAKE CORPORATION YOKOYAMA/Ryo
Emeritus Coordinator Tokyo University of Marine Science and Technology TAKAI/Rikuo