FOOD INGREDIENTSASIA
SUPPLEMENT
6
G
lobal population is increasing to nearly
8 billion by 2030 and more than 9 billion
by 2050. These figures are simply shear
remindersof the importanceofpushing the frontiers
of food production to meet these challenges.
Thailandhas longbeen knownasoneof themajor
food producers to the world and the development
of FoodScience andTechnologists is essential for
future food demands as well as sustainable and
safe food production that deliver high quality and
nutritious foods. However, Thailand (as well as
several Asian countries) needs to develop further
a strong food ingredient supplies from the raw
materials that otherwise undergo under-utilized.
TheFoodScienceandTechnologyAssociation
of Thailand (FoSTAT), a non-profit professional
organization, that promotes professional
development for foodscientists,both ingovernmental
andprivateprofessionals. Italsoorganizes technical
programsonFoodScienceandTechnologyaswell
as food innovationcompetition toenhancecreativity
in food scienceand technology.
Thisyear,FoSTATandallianceorganizations
areproud toorganize theFood IngredientsAsia
Conference 2015 featuring “New Functional
Ingredients for Healthy Living” during 10-11
September, 2015 at BITEC, Thailand. The
conferencewill featuremajorhealth topics that
suit all agegroupsand target health functions.
In addition, it will promote food ingredient
innovationandapplications in functional foods.
FoSTATwishes toextend itsgratitudeand
well wishes to all exhibitors and visitors to Fi
Asia 2015 and looks forward to seeing all of
you inBangkok.
Professor Dr. PavineeChinachoti
President
FoodScience andTechnology
Association of Thailand (FoSTAT)
งานสั
มมนา New Functional
Ingredients for Healthy Living” จะ
นำ
าเสนอหั
วข้
อการสั
มมนาหลากหลาย
ที่
เน้
นการให้
ข้
อมู
ลในการนำ
าส่
วนผสม
อาหาร (Food ingredients) ไปใช้
ได้
อย่
างเหมาะสมต่
อสุ
ขภาพของผู้
บริ
โภค
ทุ
กเพศ ทุ
กวั
ย
“NewFunctional Ingredients for
HealthyLiving”Conferencewill
featuremajor health topics that
suit all age groups and target
health functions. In addition,
it will promote food ingredient
innovation and applications in
functional foods.
“
