Event Date : 2017-11-01 - 2017-11-03

Submission Deadline : 2017-03-31

Venue : โรงแรมสุโกศล กรุงเทพฯ

Website : http://www.slim2017.org/Home/Home.aspx

The event is an important meeting occasion for specialists in the field and offers the possibility to weigh up the status of Italian and international scientific research concerning the actual problems connected with food shelf-life.

SLIM aims at offering an international platform for the presentation of the fundamental aspects and perspectives of research on food shelf-life. In particular, the latest developments, practical applications and innovations in the field are presented to an audience consisting of attendees representing public and private sectors.

Prediction, testing and extension of food shelf-life require a multidisciplinary approach, which involves analytical chemistry, microbiology, food processing, food packaging, materials science, as well as physical chemistry. As a consequence, Italian and foreign researchers involved in the sector and dealing with the various aspects of food science and technology, find in this event the right occasion for exchanging ideas and getting up to date.

The structure of the conference, the heterogeneity of participants and the careful selection of scientific contributions presented by industries and academic institutions, are the key aspects of the conference, which significantly contributes to identify the most relevant problems and raise scientific discussions, laying the basis for further projects of research collaboration.

SLIM is addressed to all food packaging operators, with special regards for those dealing with food shelf-life. Thanks to its international character, SLIM represents a unique occasion for meeting and getting up to date for researchers from all over the world. A further peculiarity of the event is to conjugate scientific research with industry, bringing together the innovations and needs of both sectors.


Theme: “Emerging Trends in Food Technology and Packaging for Shelf-life Extension and Sustainability Improvement"

Division (A) Emerging Food Technology for Shelf-life Extension
- Thermal and non-thermal process
- Innovation process and alternative ingredients
- Novel processing technology, Nano-technology in food process
- Hygienic design and risk assessment
- Measurement and control in food processing

Division (B) Shelf-life Assessment and Modeling
- Mathematical modeling for shelf-life prediction
- Modeling of microbial growth and inactivation
- Food safety and quality in shelf-life assessment
- Sensory evaluation and consumer perception
- Nutritional stability and retention
- Rapid method for shelf-life evaluation

Division (C) Packaging technology and shelf-life
- Active release and scavenging food packaging
- Intelligent packaging and sensor
- Biodegradable and edible packaging
- Barrier and permeability assessment
- Innovative packaging process and materials

Organized by : GSICA - Italian Scientific Group of Food Packaging