Dear Colleagues and friends,
On behalf of the Organizing Committee, We have a pleasure to invite you to join the 8th Shelf Life International Meeting
(SLIM 2017). This conference will be held on 1-3 November 2017 at the Sukosol Hotel, BANGKOK, THAILAND.
The aim of this conference is to be an international forum to share the most recent knowledge related to shelf life of food. This conference is hosted by Department of Food Science & Technology and Department of Packaging & Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand, in collaboration with The Italian Scientific Group of Food Packaging (GSICA) and ISEKI-Food Association (IFA). The theme for SLIM 2017 is “Emerging Trends in Food Technology and Packaging for Shelf-life Extension and Sustainability Improvement".
Abstract submission for the SLIM 2017 is now OPEN. Please note the deadline for abstract submission is 31 March 2017. Authors are kindly invited to submit abstract through the online submission system available on the website. Please join us and kindly distribute the information for your colleagues and those who might be interested in this conference.
Further information required, please do not hesitate to contact us at firstname.lastname@example.org or visit the conference website at www.slim2017.org.
We are looking forward to meeting you in Thailand for this important scientific event.
Asst. Prof. Wannee Jirapakkul, Ph.D.
Chairpersons, Organizing Committee
The 8th Shelf life International Meeting (SLIM 2017) is hosted by Department of Food Science & Technology and Department of Packaging & Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand.
|Abstract submission deadline is EXTENDED until 30 April 2017
|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
Encapsulation of flavor and active food ingredients
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
Further information required, please do not hesitate to contact us at email@example.com