Enzymatic activity is always present in food production

8th International Symposium on Recent Advances in Food Analysis

Enzymatic activity is always present in food production and causes various issues. Raw material harvest variation can influence flour quality in baking and phase separation in juice production.

Enzymes are naturally present in all raw materials, some are beneficial, like amylases in grain, some are less beneficial, like stabilizer-degrading enzymes, which shorten the shelf-life of products. Either way, the more you know about the enzymatic composition of the raw material, the easier the processing will be.

We came to RAFA 2017 to talk to more than 750 scientists about recent advances in food analysis. Topics were great! Just to mention a couple – Analytical challenges faced by the food industry; Smartphone analyzers for on-site testing of food quality and safety; Food analysis beyond imagination.

See you in two years again!

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