In the context where the food industry is increasingly emphasizing quality, consistency, and product safety, traditional sausage and meat processing facilities are facing numerous operational challenges. These include unstable product texture, insufficient crispiness and elasticity, quality variations between production batches, and issues related to equipment optimization and process workflows.
To establish an academic and professional forum for experts, lecturers, and production facilities, the scientific seminar themed "PRESERVING THE CRAFT – STANDARDIZING THE PROCESS" is organized to share fundamental knowledge and practical experiences in food processing technology, moving towards systematic, safe methods that comply with current regulations.
Seminar Agenda:
- Engage in academic exchanges with masters and experts in the fields of food technology and meat processing.
- Share practical experiences in troubleshooting common production issues.
- Update product declaration protocols and food safety and hygiene regulations.
- Discuss machinery, equipment, and the optimization of actual production workflows.
Time: 1:30 PM | Sunday, May 10, 2026
Venue: Azapphire Wedding and Convention Center (17 Ngoc Khanh, Giang Vo, Hanoi)
Registration Method: Send a direct message to the Fanpage "Định hướng mới - NEO Foodtech" or contact the hotline: 0906 965 916.
The seminar offers an excellent opportunity for production units, lecturers, students, and stakeholders in the food technology sector to network, exchange insights, and update themselves on the latest industry trends and practical experiences.
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