Symposium, Lectures, etc.

Japan Society for Food Engineering 2009 Fall Season Lectures in Hiroshima

For Printing

1. Date and Time

Friday Afternoon, December 4, 2009; Field Excursion
Saturday Morning, December 5, 2009; Lecture

2. Field Excursion

Field Excursion: Satake Corporation.
http://www.satake-japan.co.jp/ 　　
Date and Time : Friday, December 4, 2009; 12:15　　　　　
Meet at Bus Stop in front of JR Hiroshima Station Shinkansen Exit
14:00 - 16:00 Satake Corporation Excursion　　　　　　　　　　　　　　　
At around 18:00, separate into groups at Kamiya-cho, Hatchobori, and Hiroshima stations
Travel by reserved buses
Fees : Field excursion is free of charge
(Advance reservations required. Rolling Admission: Maximum of 30 People.)
Contact for applications and enquiries:
Department of Frontier Sciences, Graduate School of Information Sciences, Hiroshima City University
Biosystematic Engineering Laboratory　　　　　　　　　　　　　　　　　　　　　
Takuo Yano
TEL&FAX : 082-830-1606
E-MAIL : tyano@hiroshima-cu.ac.jp

3. Lecture “Recent Issues in Food Engineering”

Date and Time : Saturday, December 5, 2009; 9:15 ? 12: 15
Venue : Small Hall, Hiroshima City University Auditorium (3-4-1 Otsuka-Higashi, Asaminami-ku, Hiroshima-Shi) Parking Available
http://www.hiroshima-cu.ac.jp/
Around 60 minutes from JR Hiroshima Shinkansen Platform
JR Hiroshima Station to Yokogawa Station, 3 minutes on JR Sanyo Line
Yokogawa Station to Numata Toll Booth, 15 minutes by bus (a 7-minute walk)
E-MAIL : tyano@hiroshima-cu.ac.jp

Hosts Japan Society for Food Engineering
Co-Hosts Chemical Engineering Society, Chugoku & Shikoku Chapters
Hiroshima Food Engineering Association
Support Chemical Engineering Biogroup Supply and Food Production Specialized Subcommittee
The Society for Biotechnology, Japan
The Japanese Society for Food Science and Technology
Japan Society for Bioscience, Biotechnology, and Agrochemistry
The Society for Biotechnology, Japan, Western Japan Branch
The Japanese Society of Agricultural Machinery
The Japan Food Machinery Manufacturers’ Association
Hiroshima City University Graduate School, Information Science Graduate Course, Creation Science
Support Hiroshima City, Hiroshima Prefecture
Fees 2,000 yen (Host, co-host, and supporting Society members)
4,000 yen (Non-member) Students, free of charge
Please pay onsite on the day.Please pay onsite on the day.
(Walk-in participants will be accepted, but please make reservation in advance, if possible.)
Contact for applications and enquiries:Contact for applications and enquiries:
Department of Frontier Sciences, Graduate School of Information Sciences, Hiroshima City University
Biosystematic Engineering Laboratory
Takuo Yano
TEL&FAX : 082-830-1606
E-MAIL : tyano@hiroshima-cu.ac.jp
Organizer Hiroshima City University
Takuo Yano
Hiroshima University
Yoshio Hagura
Program
9:15 - 9:20 Opening Address: (Takuo Yano)
9:20 - 10:00 Lecture 1
“Soybeans: Raw Material for Processed Food”“Soybeans: Raw Material for Processed Food”
Genzo Sasaki
Ryokokushoji Co., Ltd.
10：00 - 10：40 Lecture 2
“Experimental Method of Evaluation for Kneading Conditions of Moist Powder by Compression Test”
Nobuo Ban
Ajinomoto (Inc.) Production Technology Development Center
10:40 - 10:50 Break
10:50 - 11:30 Lecture 3
“Analysis and Selection Technology for Food Safety”
Takashi Mikami
Satake Corporation. Technology Headquarters
11:30 - 12:10 Lecture 4
Food Recycling Assessment”
Naoki Yoshikawa
Ritsumeikan University Graduate School of Science and Engineering Postdoctoral Course Environmental Systems Research Center
12:10 - 12:15 Opening Address: (Yoshio Hagura)

Food Engineering Class 2009: From Basic Theory to Practical Application

Objectives

This class is aimed at technicians working in research and development, designing, or production areas of food companies. With lectures ranging from the “basic theory” of food engineering to “application development” and “practices in the workplace” in food factories, it aims to provide the opportunity to systematically learn and acquire a food engineering method of thinking.

Features

  1. Lecturers selected from universities and from within the industry demonstrate the vital essence of food engineering, from foundational theory to applied practices, based on materials carefully selected and accumulated by the lecturers themselves.
    A curriculum has been put together in which, after learning foundational theory and application developments in line with the theme of each day, the understanding of food engineering is systematically deepened through production site examples, practices, and explanations provided by lecturers from the industry.
    * “Food Engineering Handbook” (Asakura Publishing Co., Ltd.) is used as a reference material (new purchases discounted).
  2. In 2009, the content was revised, and the title changed from “Food Engineering Foundation Class” to “Food Engineering Class From Foundational Theory to Practical Application.”
  3. The curriculum is divided over a period of 6 days: 3 sessions of 2 days each. The participants may attend all 6 days, or any 1 day.
    Each day has an established theme, which is maintained uniformly throughout the day. Participants can freely select the lectures that they wish to attend.
  4. At the end of each day, a simple social gathering will be held to provide an opportunity for interaction and discourse on individual questions.
Meeting Outline
1. Hosts Japan Society for Food Engineering Industry Committee
2. Schedule 6 days: September 28-29, October 29?30, November 30, and December 1, 2009
3. Venue 1st Floor, Number 7 Building, Shinagawa Campus, Tokyo University of Marine Science and Technology
* 1st Floor, Rakusui Hall, Shinagawa Campus (December 12 only)
〒108-8477　4-5-7 Minato-Minami, Minato-ku, Tokyo
http://www.kaiyodai.ac.jp/Japanese/access/index.html
4. Capacity 35 (Maximum, Further Registrations Will Not Be Accepted)
5. Fees (Other Than The Food Engineering Handbook, All Materials And Consumption Taxes Are Included)
Member Type 1 Day Of Lectures 6 Days Of Lectures
Japan Society for Food Engineering Individual Member ¥10,000 ¥33,000
Japan Society for Food Engineering Group Member ¥15,000 ¥50,000
Non-Members ¥18,000 ¥60,000
* Group Members Attending For 6 Days May Change To Attendees.
6. How to Apply
  1. Fill the application form and submit it by fax.
  2. After receiving the form, we will send you the procedural documentation for the lectures.
  3. If you do not receive your invoice and documentation within 10 days of application, please contact the office mentioned below.
7. Application Deadline Friday, August 14, 2009
8. Address for Application/Enquiries Japan Society for Food Engineering Office
TEL: 042-739-3088
FAX: 042-710-9176
E-mail: office@jsfe.jp 　　
Curriculum (tentative)
Date Theme/Lecture Content Lecturers (tentative)
Monday, September 28 “Introduction to Food Engineering: Food Properties and Quality Evaluation”
1) Introduction to Food Engineering: Understanding the Main Properties
2) Methods for Evaluating/Measuring Food Properties
3) Quality Effects of Food Properties
4) Food Quality Evaluation (Sensory Evaluation and Instrumental Analysis)		 Hitoshi Kumagai (Kyoritsu Women’s University)
Kaoru Kamiyama (National Food Research Institute)
Tuesday, September 29 “Food Quality and Heating/Cooling/Freezing”
1) Basics of Heat and Mass Transfer (Basics of Heating and Cooling)
2) Heat Preparation and Changes in the State of Food
3) Basics of Freezing/Thawing and Quality Effects
4) Exercises on Heating/Cooling/Freezing Practices in Food Factories 		Noboru Sakai (Tokyo University of Marine Science and Technology)
Toru Suzuki (Tokyo University of Marine Science and Technology)
Katokichi Co., Ltd.
Thursday, October 29 “Basics of Liquids and Powder/Dehydrated Food Production Practices”
1) Properties of Liquids and Basics of Flow and Transportation
2) Basics of Dehydration
3) Handling Granular Substances (Thoughts and Practices of Equipment Design)
4) Exercises on Dehydration/Powdered Food Practices in Food Factories		 Takeshi Furuta (Tottori University)
Tsukasa Industry Co., Ltd.
Ajinomoto Co., Inc.
Friday, October 30 “Basics of Extraction/Separation/Concentration Practices in Food Production”
1) Basics of Extraction/Separation/Concentration I: Balance and Rate of Transfer
2) Basics of Extraction/Separation/Concentration II: Distillation/Adsorption/Separation/Chromatography
3) Basics of Extraction/Separation/Concentration III: Filtration/Membrane Separation
4) Exercises on Extraction/Separation/Concentration Food Practices		 Shuichi Yamamoto (Yamaguchi University)
Hiroshi Nabetani (National Food Research Institute)
Takasago International Corporation
Monday, November 30 “Basics and Practices of Emulsification/Dispersion/Mixing”
1) Basics of Emulsification and Dispersion: Stirring/Mixing/Dispersion
2) Basics of Emulsification and Dispersion: Emulsification Theory and Application
3) Basics of Mixing/Granulating/Coating and Process Control/Quality Control
4) Evaluation/Control Technology of Mixing/Dispersion Systems		 Shuji Adachi (Kyoto University)
Keijiro Terashita (NPO-QA Center)
Tuesday, December 1 “Health and Safety Management ? Microbiological Control and Cleaning”
1) Basics of Cleaning and Ensuring Hygiene/Microbiological Control/Validation
2) Microbiological Control I (Sterilization/Antibacterial Measures)
3) Microbiological Control II (Methods for Eliminating Bacteria, Shielding, and Measurement Testing
4) Health and Safety Management Practices in Food Factories		 Takaaki Sakiyama (Tokyo University of Marine Science and Technology)
Tetsuaki Tsuchido (Kansai University)
Morinaga Milk Industry Co., Ltd.

* Timetable is the same for each day
Reception: 9:00-10:00; Session 1: 9:30-11:00; Session 2: 11:10-12:40; Session 3: 13:40-15:10;
Session 4: 15:20-16:50; Open Questions, One-on-One Questions, Social Time: 16:50-18:00

Application Form

Application Date: Date
Fax to: Japan Society for Food Engineering Office (FAX: 042-710-9176)

　
Company Name   Position  
Address 〒
TEL   FAX  
Attendee Name   E-mail  
Member Type Individual Member Group Member Non-Member
Please tick all that are applicable
Date(s) Attending September 28 September 29 October 30 Nobember 30 December 1
Please tick all that are applicable
Fees Total ¥ Food Engineering Handbook Yes, I need.
No, I don't need.
Notes

* Multiple applicants must fill individual application forms.
* Personal information received will not be used for any purpose not pertaining to this course.

Japan Society for Food Engineering Spring Semester Lectures

Japan Society for Food Engineering Spring Semester Lectures/2
“Food Engineering and Food Properties”

Date and Time Tuesday, June 9, 2009
Venue Tokyo Big Sight
Jointly Hosted Japan Society for Food Engineering and The Japan Food Machinery Manufacturers' Association
Organizer Hitoshi Kumagai (Kyoritsu Women’s University)
Lecture Content
Proposed Title
10:05 - 10:15 Opening Address (Japan Society for Food Engineering)
10:15 - 10:20 Introduction (Hitoshi Kumagai)
10:20 - 11:00 Heating Properties and Food Heating/Preparation Simulation
Noboru Sakai (Tokyo University of Marine Science and Technology)
11:00 - 11:40 Mass Transfer Properties and Food Processing
Shuichi Yamamoto (Yamaguchi University)
11:40 - 13:00 Lunch Break
13:00 - 13:10 Address (Japan Society for Food Engineering)
13:10 - 13:50 Freezing Food/Glass Transition and Food Processing
Yoshio Hagura (Hiroshima University)
13:50 - 14:30 Preservation of Protein Activity and Molecule Simulation with Sugar Glass
Tetsuo Suzuki (Kyoto University)
14:30 - 15:10 Food Digestion and Mechanical Properties
Kaoru Kamiyama (National Agriculture and Food Research Organization, National Food Research Institute)
15:10 - 15:50 Properties of Food for Dysphagia Sufferers and its Relationship with Pharyngeal Flow Speed
Hitoshi Kumagai (Kyoritsu Women’s University)
15:50 - 16:30 Development of Food for People with Chewing or Swallowing Difficulty ? Properties Design by Food Hydrocolloids
Takahiro Funami (San-Ei Gen FFI., Inc.)
16:30 -16:40 Opening Address

Food Engineering Foundational Class

Objectives

This class is aimed at technicians working in research and development, designing, or production areas of food companies. With examples of workplace practices, it aims to provide an opportunity to systematically learn the food engineering method of thinking, from the foundation of food engineering to applied practices, and deepen that knowledge.

Features

  1. Lecturers selected from universities and from within the industry demonstrate everything from foundational theory to applied practices, utilizing materials carefully selected and accumulated by themselves, as well as the “Food Engineering Handbook” (Asakura Publishing House, Ltd.) as a basic reference material.
  2. A curriculum has been put together in which, after learning foundational theory and application developments in line with the theme of each day, the knowledge of food engineering is systematically broadened through production site examples, exercises, and explanations provided by lecturers from the industry.
  3. The Food Engineering Handbook is divided over a period of 6 days: 3 sessions of 2 days each. Participants may attend all 6 days, or any 1 day. Each day has an established theme, which his maintained uniformly throughout the day. Participants can freely select the lectures that they wish to attend.
  4. At the end of each day, there will be a simple social gathering to provide an opportunity for interaction and discourse on individual questions.
Lecture Outline
1. Hosts Society for Food Engineering
2. Schedule 6 days: October 2-3, October 30-31, December 4-5, 2008
3. Venue Collaboration Center, Shinagawa Campus, Tokyo University of Marine Science and Technology
4-5-7 Minato-minami, Minato-ku, Tokyo
http://www.kaiyodai.ac.jp/Japanese/access/index.html
4. Capacity 30 (Maximum, Further Registrations Will Not Be Accepted)
5. Fees (Other Than The Food Engineering Handbook, All Materials And Consumption Taxes Are Included)
Member Type 1 Day Of Lectures 6 Days Of Lectures
Japan Society for Food Engineering Individual Member ¥10,000 ¥33,000
Japan Society for Food Engineering Group Member ¥15,000 ¥50,000
Non-Members ¥18,000 ¥60,000
* Group Members Attending For 6 Days May Change To Attendees.
6. How to Apply
  1. Fill the application form and submit it by fax.
  2. After receiving the form, we will send you the procedural documentation for the lectures.
  3. If you do not receive your invoice and documentation within 10 days of application, please contact the office mentioned below.
7. Application Deadline Monday, September 1, 2008
8. Address for Application/Enquiries Japan Society for Food Engineering Office
2087-14 Honmachida, Machida-shi, Tokyo
TEL: 042-739-3088
FAX: 042-710-9176
E-mail: office@jsfe.jp
Curriculum (tentative)
Date Theme/Lecture Content Lecturers (tentative)
Thursday, October 2 Food Properties and Quality Evaluation”
1) Methods for Evaluating and Measuring Food Properties
2) Effects on Quality of Food Properties
3) Food Quality Evaluation (Sensory Evaluation and Instrumental Analysis)
4) Quality Assurance Technology (Food Packaging and Package Presentation) seen in Packaging Materials and Practices/Workshops		 Hitoshi Kumagai (Kyoritsu Women’s University)
Kaoru Kamiyama (National Food Research Institute)
Toppan Printing Co., Ltd.
Friday, October 3 “Food Quality and Heating/Cooling/Freezing”
1) Basics of Heat and Mass Transfer (Basics of Heating and Cooling)
2) Heat Preparation and Food Phase Change
3) Basics of Freezing and Thawing and Effects on Quality
4) Exercises on Heating/Cooling/Freezing Practices in Food Factories 		Noboru Sakai (Tokyo University of Marine Science and Technology)
Japan Tobacco Inc.
Thursday, October 30 “Basics of Liquids and Powder/Dehydrated Food Production Practices”
1) Properties of Liquids and Basics of Flow and Transportation
2) Basics of Dehydration
3) Handling Powder and Granular Material (Equipment and Examples)
4) Exercises on Dehydration/Powdered Food Practices in Food Factories		 Takeshi Furuta (Tottori University)
Tsukasa Industry Co., Ltd.
Ajinomoto Co., Inc.
Friday, October 31 “Basics of Extraction/Separation/Concentration Practices in Food Production”
1) Basics of Extraction/Separation/Concentration I: Balance and Rate of Transfer
2) Basics of Extraction/Separation/Concentration II: Distillation/Adsorption/Separation/Chromatography
3) Basics of Extraction/Separation/Concentration III: Filtration/Membrane Separation
4) Exercises on Extraction/Separation/Concentration Food Practices		 Shuichi Yamamoto (Yamaguchi University)
Pokka Corporation
Thursday, December 4 “Health and Safety Management ? Microbiological Control and Cleaning”
1) Microbiological Control I (Sterilization/Antibacterial Measures)
2) Microbiological Control II (Methods for Eliminating Bacteria, Shielding, and Measuring)
3) The Basic Theory of Cleaning and Ensuring Hygiene (Microbiological Control)
4) Health and Safety Management Practices in Food Factories		 Tetsuaki Tsuchido (Kansai University)
Takaaki Sakiyama (Tokyo University of Marine Science and Technology)
Morinaga Milk Industry Co., Ltd.
Friday, December 5 “The Use of Microbes and Enzymes and Emulsification/Dispersion/Mixing in Food Production”
1) Fermentation/Enzymes/Bioreactors (Using Microbes/Enzymes)
2) Fermentation/Enzymes/Bioreactors (Using Microbes/Enzymes)
3) Basics of Emulsification/Dispersion
4) Emulsification/Dispersion in Food Production/Mixing Equipments and Applications		 Masayuki Taniguchi (Niigata University)
Shuji Adachi (Kyoto University)
Izumi Food Machinery Co., Ltd.

* Timetable is the same for each day
(1) Session 1:9:10-10:40; (2) Session 2: 10:50-12:20;　(3) Session 3: 13:20-14:50; (4) Session 4: 15:00-16:30; (5) Open Questions: 16:30-17:00; (6) Social Time: 17:10-18:00

Application Form

Application Date: Date
Fax to: Japan Society for Food Engineering Office (FAX: 042-710-9176)

　
Company Name   Position  
Address 〒
TEL   FAX  
Attendee Name   E-mail  
Member Type Individual Member Group Member Non-Member
Please tick all that are applicable
Date(s) Attending October 2 October 3 October 30 December 4 December 5
Please tick all that are applicable
Fees Total ¥ Food Engineering Handbook Yes, I need.
No, I don't need.
Notes

* Multiple applicants must fill individual application forms.
* Personal information received will not be used for any purpose not pertaining to this course.

Japan Society for Food Engineering Spring Season Lectures

Japan Society for Food Engineering Spring Season Lectures/Forum 2008
“Food Applications in Nanotechnology”

Date and Time Tuesday, May 27, 2008; 10:00-17:00
Venue Tokyo Big Sight
Jointly Hosted Japan Society for Food Engineering and The Japan Food Machinery Manufacturers' Association
Organizer Mitsutoshi Nakajima (Tsukuba University)
Lecture Content
Proposed Title
  1. International Trends in Food Nanotechnology Research
    Toshiro Otani (Ministry of Agriculture, Forestry, and Fisheries)
  2. Developments in Nanotechnology and Food Applications
    Shigeru Sugiyama (National Agriculture and Food Research Organization)
  3. Production and Usage of Food Nanoparticles
    Kiyotaka Sato (Hiroshima University)
  4. Development of Nano-Processing Technology and Emulsification Systems
    Isao Kobayashi (National Agriculture and Food Research Organization)
  5. Micro-/Nano-Bubble Technology and its Development for Use in Food
    Takeo Shiina (National Agriculture and Food Research Organization)
  6. What Can Food Companies Expect from Nanotechnology
    Takahiro Inaguma (Kagome Co., Ltd.)

Japan Society for Food Engineering 2007 Fall Season Lectures

“Recent Trends in Food Engineering Research”

Date and Time Saturday, November 17, 2007; 13:00-16:00
Venue Sazanka Meeting Hall (Tottori General Welfare Center)
2-104-2 Tomiyasu, Tottori 680-0845
A 5-minute Walk From JR Tottori Station
Jointly Hosted Chemical Engineering Society Chugoku & Shikoku Branch (Tentative)
Support Chemical Engineering Bio Group Supply and Food Production Specialized Subcommittee; Japan Food Machinery Manufacturers’ Association (both tentative)
Fees 3,000 yen (Host, co-host, and supporting Society members); 5,000 yen (Non-member); 1,000 yen (Student members)
Please pay onsite on the day. (Advanced reservations not required.)
Organizer Takeshi Furuta, Hidefumi Yoshi
 Program
13:00 - 13:05 Opening Address (Tottori University) Takeshi Furuta
13:05 - 13:4 Study on Chitin, Chitosan, and Fucodain (Tottori University Engineering Department) Hiroyuki Saimoto
13:45 - 14:20 Efficient Use of Untapped Marine Products: Food Applications of Squid Innards for Calcium Reduction
(Kinki University Department of Agriculture) Kenichi Kawasaki
14:20 - 14:35 Recess
14:35 - 15:15 Optimising spray drying processes with respect to powder functionality
（NIZO food research B.V.）　Maykel Verschueren
15:15 - 15:55 Production and Application of New Structure Sugar Crystals
(Hayashibara Inc.) Tetsuya Ohashi
15:55 - 16:00 Closing Address (Tottori University) Hidefumi Yoshii

Address enquiries to:
Food Engineering Laboratory, Department of Biotechnology, School of Engineering, Tottori University 680-8552
Takeshi Furuta
TEL : 0857-31-5273
FAX : 0857-31-0881
E-MAIL : takeshi@bio.tottori-u.ac.jp

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