biotechnology - SimpBTH - Universitatea De Stiinte Agronomice Si ...

More documents

Recommendations

Info

4 th International Symposium of Biotechnology10 – 11 th November 2011, Bucharest, RomaniaO.III.4. EUROPEAN SCREENING OF IDEAL SKILLS FOR FOODSCIENCE AND TECHNOLOGY SPECIALIST TOWARDS FOODINDUSTRY1 University of Agronomic Sciences and Veterinary Medicine Bucharest Romania2 SAFE Consortium Brussels BelgiumMona Popa 1 , Katherine Flynn 2Keywords: food science and technology, ideal skills, food industryFood Science is the discipline in which the engineering, biological, and physical sciencesare used to study the nature of foods, the causes of deterioration, the principles underlying foodprocessing, and the improvement of foods for the consuming public. Food Technology is theapplication of food science to the selection, preservation, processing, packaging, distribution, and useof safe, nutritious, and wholesome food.The food and drink industry is the single largest manufacturing sector in the EU and ismainly comprised by SMEs and microenterprises (99.1% of European food and drink businesses).The European food industry is in the lower part of the innovation performance ranking, and is losingrelative importance in the global food market. This situation was a primary reason for the initiationof the ETP Food4 Life, which seeks to stimulate and underpin innovation in the agro food chain.TRACK_FAST fp7 project is drawn from all geographic points of Europe, and its main objective isthe identification of the training and career requirements of future European food scientists andtechnologists (FST), and implementation of a European strategy to recruit the next generation FSTleaders. TRACK_FAST will achieve this goal through: Identification and definition of personal skillsrequirements in food job market; Developments for the regulation of food science and technologyprofessions in Europe; Establishment of a framework for continual professional training and careerdevelopment for the FST professional; and Motivation of young people to enter and pursue of acareer in food science and technology in Europe.This paper presents mainly the results obtained regarding the ideal skills asked fromindustry side during the brainstorming workshop organized in Bucharest in the frame of this project.20
4 th International Symposium of Biotechnology10 – 11 th November 2011, Bucharest, RomaniaO.III.5. REFRIGERATION TREATMENTS EFFECT ONVISCOELASTIC BEHAVIOR OF GOAT MILK PROTEIN CURDPhD. Assist. Eng. Eugenia Mihaela PRICOP 1 , Prof. Dr. Eng. Mona Elena POPA 2 , Prof. Dr.Eng. Aurelia IONESCU 1 , PhD. Eng. Livia MANTOC 11Biochemistry Department, Faculty of Food Science and Engineering,University „Dunarea de Jos”of Galati, 111Domaneasca St, 800201Galati, ROMANIA2 Department of Industrial Biotechnology, Faculty of Biotechnology, USAMV, Bucharest ,59 MarastiBlvd. 0011464 Bucharest ROMANIAPhD. Eng. Eugenia Pricop : mpricop@ugal.roProf. Mona Popa : pandry2002@yahoo.comProf. Aurelia Ionescu : aurelia_ionescu12@yahoo.comPhD. Eng. Livia Mantoc: mantoclivia@yahoo.comKeywords: protein curd, refrigeration treatments, dynamic oscillatory measurementsThe effect of three months of freezing followed by thawing and cooling process on viscoelasticbehavior of whole raw goat milk protein curd were studied in comparison with a non-frozencontrol.The protein curd was submitted to four low or fast freezing methods, and at the samestorage temperatures (two replicates for each set conditions).The effect of refrigeration treatments on the visco-elastic behavior of a goat milk proteincurd was studied using small amplitude oscillatory strain (SAOS) measurements. Dynamic oscillatorymeasurements were performed using the AR2000ex Rheometer (TA Instruments, New Castle, DE).The parameters measured were storage modulus (G’), loss modulus ( G”), loss tangent (δ ), andcomplex modulus (G*) as a function of the frequency f (Hz) and temperature ( 0 C) respectively. Thedifferences between the frozen and non-frozen samples were significant for G’, G” , G* and losstangent , δ .The results allowed us to conclude that the refrigeration treatments can be used as a longtime preservation method of a whole raw goat milk protein curd, but the freezing process must beperformed only after determining of the optimum parameters to ensure minimal structural changes.21
Page 1: UNIVERSITY OF AGRONOMICAL SCIENCES
Page 4: 4 th International Symposium of Bio
Page 7 and 8: 4 th International Symposium of Bio
Page 61 and 62: Bioterra University Bucharest4 th I
Page 71 and 72:
4 th International Symposium of Bio
Page 73 and 74:
Page 75 and 76:
Page 77 and 78:
Page 79 and 80:
Page 81 and 82:
Page 83 and 84:
Page 85 and 86:
Page 87 and 88:
Page 89 and 90:
Page 91 and 92:
Page 93 and 94:
Page 95 and 96:
Page 97 and 98:
Page 99 and 100:
Page 101 and 102:
Page 103 and 104:
Page 105 and 106:
Page 107 and 108:
Page 109 and 110:
Page 111 and 112:
Page 113 and 114:
Page 115 and 116:
Page 117 and 118:
Page 119:
show all

biotechnology - SimpBTH - Universitatea De Stiinte Agronomice Si ...

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?