Food Chemistry and Food Microbiology

Food Biotechnology and Enzymology

This session covers the application of enzymes and biotechnology in food production, quality improvement, and waste reduction. Topics include enzymatic browning control, starch modification, and lipid metabolism. Attendees will learn about microbial enzyme production and immobilization techniques. Advances in biosynthesis of flavor and texture modifiers will be presented. Industrial case studies on enzyme integration will be shared. Regulatory and cost-related aspects will also be discussed.