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Commission C2 home page |
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| Commission C2 is one of the International Institute of Refrigeration's (IIR) 10 commissions. Its activities are co-ordinated by the Science and Technology Council, of which the President is David Tanner. |
The aim of the commissions is to promote and enhance scientific and technological knowledge in their respective fields thanks to the following activities among others: organization or co-sponsoring of international conferences, setting up and coordination of working parties and publication of books and Informatory Notes.
The President of Commission C2 is Prof. Bart NICOLAI whose work is backed up by that of several vice-presidents and secretaries who together form the commission officers.
Members of Commission C2 are recognized specialists from IIR Member Countries.
Commission C2's work programme is defined by the Science and Technology Council of the IIR every 4 years. This programme is updated annually.
Commission C2 members take part in various conferences: an agenda gives details on these events.
Information on Commission C2 activities and news concerning Commission C2's sphere of interest are supplied in an "Information" section.
This site also provides direct links to other sites providing information of interest to those in the Commission C2 field.
The section "Members" includes a link to the "Expertise directory". The aim of this expertise directory is to promote networking and information exchange via email between all Commission C2 members and IIR members interested in the Commission C2's sphere.
The expertise directory is available on a commission-member-only basis and is accessed using your e-mail address and your password. |
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| The fields of activity of Commission C2 "Food science & engineering" are: |
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Food Science: Food Quality, Food Safety |
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Food Engineering: Heat and Mass Transfer, Refrigeration Process, Design and Modelling |
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Chilling and Freezing Techniques, Packaging |
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Chilling and Freezing Preservation Applications: Fruit, Vegetables, and Ornamental Products |
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Chilling and Freezing Preservation Applications: Meat and Fish Products |
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Chilling and Freezing Preservation Applications: Dairy Products, Liquid Products, Processed Food Products |
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Regulations and Standardization |
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Economy and Statistics |
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| For further information on Commission C2 activities, please contact Prof. Bart NICOLAI |
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