NEWS FROM COST 928: Control and exploitation of enzymes for added-value products

Monday, 14 April 2008 10:14

Cost 928, i.e. the Cost action focusing on the control and exploitation of enzymes for added-value products, had a meeting in Norwich after, met in Norwich in April 3-4 in continuation of esEGP5. Emilia Selinheimo from VTT gave a presentation about the possibility to use enzymes in tailoring the flavour of rye (http://virtual.vtt.fi/virtual/cost928/Norwich_abstracts.pdf / Page 14 of 23).
The 2nd Annual Workshop of Cost 928 meeting will be held in Istanbul October 13-15.

In Istanbul the objective is to discuss about discovery of new food enzymes, impact of enzymatic processing on dietary fibre and prebiotic properties, enzymatic structure engineering and processing of food products to improve extractability and bioavailability of phenolics, and consumer perception and legislative status of food enzymes will be the topics. The presentations of food research activities in the Balkan area are also to be covered in Istanbul. Both industrial and academic participants are invited to the Workshop. Call for abstracts is open in the Action web-page. Registration forms as well as information on accommodation will be available before July (http://virtual.vtt.fi/virtual/cost928/meetings.htm).