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Training-Workshop on Seafood-based Encapsulation Technologies
March 12 @ 9:00 am - 12:00 pm
Curious on how food ingredients are kept protected until they are delivered at the right time and place? Through encapsulation, active ingredients like vitamins, minerals, antioxidants or probiotics are coated in a substance to stabilize and preserve their bioactivity, retain flavor and aroma, or mask unpleasant taste and smell in the final product or during processing.
Discover more about the versatile encapsulation technologies for bioactive ingredients, seafood processing, and product innovation from the expert, Dr. Paul Takhistov of the Department of Food Science at Rutgers University, New Jersey, USA.
We are delighted to invite you to join us for this hybrid event “Taking you forward: A Public Lecture on Seafood-based Encapsulation Technologies” on March 12, 2024, 9:00 to 12:00 NN at the CFOS AV Hall, Pidlaoan Building, CFOS, UPV, Miagao, Iloilo. The lecture will be live streamed via Zoom and Facebook Live.
See poster for details. Please scan the QR code or follow this link to register online: https://bit.ly/3IlJeqH.
Source: University of the Philippines Visayas Facebook