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Interflour noodle seminar 2013

“Quality and shelf life extension of fresh noodle” was always one of the concerns for all noodle makers. Thus, Interflour R&D center and Prestasi Flour Mill proudly present the first ever noodle seminar that is targeted on fresh and parboiled noodle.

More than 100 market participants and suppliers shared their opinion about improving products’ quality and shelf life, also speakers from MOH and UPM who shared the implementation of GMP, HACCP, MesTI and the latest research of noodle studies.