The Institute of Fish Processing Technology College of Fisheries and Ocean Sciences (CFOS-IFPT) in collaboration with the UP Visayas Regional Research Center (RRC) conducted a public lecture on seafood based encapsulation technologies.
The hybrid lecture held on March, 12, 2024 featured Dr. Paul Takhistov, an associate professor from the Department of Food Science, Rutgers University of New Jersey, USA.
In his Opening Message, CFOS dean Prof. Harold M. Monteclaro thanked Takshistov for sharing his knowledge and expertise on encapsulation technologies to the faculty and students of the college. He was looking forward to collaborate with the latter in research and instruction.
Takshistov discussed versatile encapsulating technologies in food processing for bioactive compounds and seafood based products as well as his researches on the different delivery systems and their applications to improve the stability of the final product.
“We need to protect sensitive compounds because food is extremely aggressive matrix. It’s multi-phase, biological in nature, very prudent deterioration, and hard to predict,” Takshistov stressed.
He presented what technology can do for encapsulation of bioactive compounds in order to guarantee food safety and quality in the process designs such as crystallization, size reduction, structurally designed emulsion-based systems, ultrasound-assisted nanoparticles production, solvent-free extraction, Zein assembly, high shear evaporative encapsulation.
Applications of bio-inspired encapsulation of anti-microbial agents, colorimetric biosensor for shelf-life monitoring using nano-curcumin films, among others were also presented.
At the end of the lecture, Takshistov answered queries from the participants during the open forum.
In her closing remarks, IFPT Director Dr. Rhoda Mae C. Simora underscored the importance of the lecture to improve the academic content of the undergraduate and graduate courses of CFOS.
“We hope to have more of these because these lectures will surely broaden the knowledge of the students on the different technologies as well as strengthen the link and integration of instruction, research, and public service at UP,” Simora emphasized.
An expert in bio sensing, food processing, and new product development, Takshistov is the Director of Master of Business and Sciences in Food Science, a professional science master’s program. His research focuses on developing new materials and processes for personalized nutrition, intelligent and smart packaging, and novel food processing.
He has visited the University in 2016 as a visiting professor of USAID-Stride.
