Free Online Course on Nanotechnology in Meat Products

i3L Food Technology department proudly presents free online courses. These courses are part of the series “For The Course of Advances in Food Industries”. The third topic will revolve around Nanotechnology, where food meets the future. This course will specifically be covering a range of meat products 

Online Webinar 27 April 2021

In the upcoming webinar course, we will invite Iwan Surjawan, Ph.D as moderator to share his insight onNano-technology in foods. specially in a range of meat products

Details of the event are as follows: 

Online Platform   : Zoom [Meeting ID and password will be delivered to registered email 1 day prior to the event] 

Day/Date           : Tuesday, 27 April, 2021 
Time                    : 15:00 – 16:30 WIB

Registration link:


This event is open to the public and free of charge. We strongly encourages all participants to join 30 minutes before the webinar starts to prevent any unwanted missing information. 

i3L looks forward to seeing you on Tuesday! And do not forget to share this with your friends.

What is Nanotechnology in Foods?

For a little more than a decade, the food industry has been using nanotechnology to change the way we grow and maintain our food.  Few grocery chain currently has a list of nanotech-touched foods in its home brand, ranging from cookies to cheese blends. Nanotechnology use in food has real advantages: The technology gives producers the power to control how food looks, tastes, and even how long it lasts.

According to eurpepmc article, Nanotechnology provides a range of options to improve food quality and also helps in enhancing food taste. Nanoencapsulation techniques have been used broadly to improve flavor release and retention and to deliver culinary balance (Nakagawa, 2014).

The major areas of nanotechnology applied to the meat industry are improving security level and processing; flavor and nutrition, delivery methods, pathogen detection, the functionality of foods, protection of the environment, and the cost-effectiveness of storage and distribution. With the advent of time there has been drastic improvement in the processing practices both at domestic level and industrial as well to obtain products with better attributes. The driving force behind the adoption of newer techniques is obviously the profitability in the industry which is based on the consumer acceptance of the products. The consumer acceptance of a product depends on the value addition in terms of nutritional value, taste, texture, shelf life, safety etc.

Food Technology at i3L School of Life Sciences

The Food Technology program at i3L aims to satisfy the needs of the society for sustainable food quality, safety and security. This field applies the principles of science to ensure safe manufacture, packaging and distribution. Students will complete a rigorous scientific curriculum that balances classroom lectures with practical sessions in our state-of-the-art laboratories. 

The Food Innovation Centre allows students to have trainings in our modern, on-campus food processing facilities. We strongly encourage our students to create innovative food products. Relevant work experience is the key to a successful career in the increasingly competitive food industry. 

At i3L, we have broad industry network and links to leading research organizations around the world to support students in finding suitable internships that can help them pave the way to their dream career.

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