WS-4 Collaborations between Food Engineering and Food Freezing

Organizer

ARAKI, Tetsuya (Univ. of Tokyo), WATANABE, Manabu (Tokyo Univ. of Marine Science and Technology)

2026/09/02 (Day 1 ), Room B

WS-4 Collaborations between Food Engineering and Food Freezing 1 09:00 〜 10:20
【Keynote】Progress in Food Refrigeration Technology Based on Collaboration with Food Engineering ◯ NABETANI Hiroshi (Tokyo Kasei University)
Progress in quality preservation technologies for frozen fruit and vegetables ◯ ANDO Yasumasa (NARO)
An Engineering Understanding of Food Freezing Based on Microstructural Analysis ◯ KONO Shinji (MAYEKAWA MFG.)

2026/09/02 (Day 1 ), Room B

WS-4 Collaborations between Food Engineering and Food Freezing 2 10:40 〜 12:00
【Keynote】Food engineering approaches in the technological development of frozen foods An introduction to the history of frozen food product development and examples of engineering approaches. ◯ FURUHASHI Toshiaki (JSFE)
Food Engineering and Refrigeration Technologies Supporting Institutional Food Service Systems as Social Infrastructure ◯ IYOTA Hiroyuki (Osaka Metropolitan University)
Possibilities for Further Collaboration between Food and "Refrigeration" ◯ WATANABE Manabu (Tokyo Unversity of Marine Science and Technology)