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FIAC2022

Session 6 Oral Presentation Competition


ChairProf. Dr. Soottawat Benjakul, Prince of Songkla University

Co-ChairDr. Thanasak Sae-leaw, Prince of Songkla University     

 

 

Log In8.40 9.00

9.00-11.05

Session 7Poster Presentation Competition


Chair: Assoc. Prof. Dr. Sopark Sonwai, Silpakorn University

Co-Chair: Asst. Prof. Dr. Busarakorn Mahayothee, Silpakorn University

 


Log In8.40 9.00

9.00 - 10.30

9.00 - 9.25

O105: Isolation and identification of prolyl oligopeptidase and angiotensin-I-converting enzyme inhibitory peptides derived from corn gluten meal hydrolysate


By Ms. Phiromya Chanajon, Suranaree University of Technology

9.00 - 9.10

P5-AB: Gelatin from lizardfish (Saurida micropectoralis) skin: Chemical compositions and functional properties


By Sakonwat Kuepethkaew, Thaksin University

9.25 - 9.50

O93: Dysphagia pureed diet with commercial thickener: Study on the International Dysphagia Diet Standardisation Initiative (IDDSI) specification, sensory-textural qualities, and freeze-thaw effect


By Ms. Warinpa Sutibut, Khon Kaen University

9.10 - 9.20

P20-AP: Pasting properties and viscoelastic behaviors of rice – mung bean composite flour


By Teeratat Piyapattanamongkol, Chulalongkorn University

9.50 - 10.15

O24: Inhibitory effect of Bacillus subtilis P5-6 against Staphylococcus aureus on different states of medium.


By Hoang Truc Anh To, Chulalongkorn University

9.20 - 9.30

P46-CP: Product Development of Functional Milk Beverage with Curcumin Extract by Encapsulation Technique for Elders


By Kultheera Thanapirunthorn, Chulalongkorn University

10.15 - 10.40

O149: Carboxymethyl cellulose coating with lemongrass essential oil to reduce postharvest losses of tomato


By Mrs. Haddy Bah, Mae Fah Luang University

9.30 - 9.40

P107-BP: Effect of voltage level and treatment time on properties of tapioca starch subjected to modification using non-thermal dielectric barrier discharge plasma


By Natchanon Srangsomjit, Chulalongkorn University
10.40 - 11.05

O87: Effects of electron beam irradiation doses on physicochemical characteristics of tapioca starch - gelatin nanogel


By Ms. Apichayada Kaowsuwan, Chulalongkorn University

9.40 - 9.50

P108-BB: Separation of psicose from common sugars using cation-exchange resin column chromatography


By Neeranuch Milasing, Silpakorn University


Group Photo

9.50 - 10.00

P111-DB: Identification and mode of action of antibacterial peptides from chicken plasma hydrolysate


By Fu Tian, Suranaree University of Technology



10.00 - 10.10

P112-CP: Quality Improvement of Kaimook from Purple Rice Using Electron Beam Irradiation


By Ruttanun Tilokkul, Thammasat University 



10.10 - 10.20

P122-AP: Effect of Hydrothermal Treatment on V-Amylose-Phenolic Complex of Rice


By Patarawadee Sudlapa, Kasetsart University



10.20 - 10.30

P130-AP: Effect of type and concentration of sugars and drying temperature on the quality of osmosis dried mango


By Thanatcha Waranuset, Prince of Songkla University


Group Photo

Poster Session 9


12.10 - 12.30

12.10 - 12.15

P84-CP: Application House of Quality to Develop Sour Cream and Onion Seasoning Powders


By Ms. Kanokwan Pungkon

12.15 - 12.20

P85-BP: Effect of Different Wall Materials on the Physicochemical Properties of Sunflower Sprout Extracts Microencapsulated by Spray Drying


By Ms. Anthida Chantri

12.20 - 12.25

P86-CP: EFFECT OF GELATIN AND KONJAC GLUCOMANNAN ON PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF HIGH-PROTEIN GEL


By Mr. Napat Hempattarasuwan

12.25 - 12.30

P89-CB: Characterization of Commercial Soft Khanom Piak-Poon Using Flash Profile


By Mrs. Kasarin Pedcharat

Poster Session 10


12.10 - 12.35

12.10 - 12.15

P90-CP: Changes in Nutritional and Physico-Chemical Properties of Chickpea Flour and Foxtail Millet Flour as a Result of Pregelatinizing


By Ms. Sandhya Subedi

12.15 - 12.20

P92-CP: Effect of Purple Sweet Potato and Job’s Tears Flour Substitution on the Quality of Gluten-Free Cookies


By Ms. Nutcha Ratanaluechakul

12.20 - 12.25

P94-AB: Antioxidant and antibacterial activities of protein hydrolysate from filed cricket (Gryllus bimaculatus) and house crickets (Acheta domesticus) produced by protease enzymes


By Dr. Natteewan Udomsil

12.25 - 12.30

P95-CP: Effect of the Difference Drying Method and Vacuum Frying Method on the Quality Characteristic of a Traditional Thai Fermented Fish (Pla-ra)


By Ms. Thitichaya Thanalertkultorn

12.30 - 12.35

P98-CP: Effect of consumer acceptance on the reduction of sodium, fat and saturated fat in Myanmar chili paste


By Ms. EI MON CHO

Poster Session 11


12.10 - 12.35

12.10 - 12.15

P100-DP: Effects of D-amino acids on vegetative growth, spore germination, and spore outgrowth of Clostridium perfringens type F


By Ms. Kankanok Wongnavee

12.15 - 12.20

P101-CP: Development of low sugar Luk Yee (velvet tamarind) jam


By Asst.Prof.Dr. Pornpimon Mayachiew

12.20 - 12.25

P106-CP: Study of Consumer Insight and Optimization of Frying Conditions for Fried Chitterlings


By Ms. Pimjan Huanarom

12.25 - 12.30

P107-BP: Effect of voltage level and treatment time on properties of tapioca starch subjected to modification using non-thermal dielectric barrier discharge plasma


By Mr. Natchanon Srangsomjit

12.30 - 12.35

P108-BB: Separation of psicose from common sugars using cation-exchange resin column chromatography


By Ms. NEERANUCH MILASING

Poster Session 12


12.10 - 12.35

12.10 - 12.15

P111-DB: Identification and mode of action of antibacterial peptides from chicken plasma hydrolysate


By Mr. FU TIAN

12.15 - 12.20

P112-CP: Effects of Electron Beam Irradiation and Modified Starch on The Qualities of Boba from Purple Rice


By Ms. RUTTANUN TILOKKUL

12.20 - 12.25

P113-DP: The improvement of total phenolic content and antioxidant activity in fermented water from Asian pears (Pyrus pyrifolia) and Assam tea (Camellia sinensis var. assamica) leaves with co-cultures between Lactobacillus plantarum and Saccharomyces cerevisiae


By Ms. Ramita Supasil

12.25 - 12.30

P118-BP: GEL-FORMING ABILITY OF UNWASHED ROHU AS AFFECTED BY EGG WHITE


By Assc. Prof. Dr. Waranngkana Sompongse

12.30 - 12.35

P120-CP: Effect of grilling types on the Temporal Dominance of Sensation of grilled pork


By Mr. DANAI CHAROENSUK

Poster Session 13


12.10 - 12.35

12.10 - 12.15

P121-AP: Vitamin D in commonly consumed mushrooms in Thailand


By Mr. Sochannet Chheng

12.15 - 12.20

P122-AP: Effect of Hydrothermal Treatment on V-Amylose-Phenolic Complex of Rice


By Ms. Patarawadee Sudlapa

12.20 - 12.25

P126-CP: Development of an alternative tuiles product with higher nutritional quality


By Ms. Supeeraya Arsa

12.25 - 12.30

P129-CP: Effect of Different Beef and Fat Content Ratios on Textural and Sensory Properties of Emulsion Beef Yor Product


By Ms. Anyamanee Poolsukklam

12.30 - 12.35

P130-AP: Effect of type and concentration of sugars and drying temperature on the quality of dried mango


By Ms. Thanutcha Waranuset

Poster Session 14


12.10 - 12.35

12.10 - 12.15

P131-EB: Physicochemical Property of Cellulose from Coconut Pulp Residue


By Ms. Chalalai Jaisan

12.15 - 12.20

P132-DP: “ProHerb-L” new functional food product containing probiotic and Garcinia atroviridis extract for blood glucose and lipid reduction


By Dr. Prapaipat Klungsupya

12.20 - 12.25

P133-DB: Antioxidant and anti-inflammatory activities of tamarind seed coat extracts on ultraviolet radiation treated human keratinocyte, HaCaT


By Dr. Prapaipat Klungsupya

12.25 - 12.30

P135-EJ: Development of Chromatic Selective Broths Based on Esculin Hydrolysis for Rapid Detection of Vibrio parahaemolyticus in Food Products


By Ms. Wipavadee Sangadkit

12.30 - 12.35

P138-CP: Texture and Sensorial quality of non-fat yogurt as affected by adding effective immunomodulatory dosage of yeast beta-glucan


By Mr. Suthee Pungboonya

Poster Session 15


12.10 - 12.35

12.10 - 12.15

P139-CB: Physicochemical properties of kraft lignin nanoparticles and their oil-in-water Pickering emulsion


By Ms. Pohnpawee Nontasorn

12.15 - 12.20

P140-BB: Green Method for Tomato Peeling by Pulsed Electric Field


By Dr. Chukwan Techakanon

12.20 - 12.25

P144-CB: Application of Pigmented Rice and Modified Rice flour in Gluten Free Cake


By Dr. Chukwan Techakanon

12.25 - 12.30

P141-BP: The Effect of Sugar Replacement by Sugar Alcohols on Lemon Snap Cookie Properties


By Ms. Mananchaya Wongwit

12.30 - 12.35

P142-DP: Changes of Alginate beads mixed difference polymers during storage in acidic fruit juice


By Ms. Passarin Hattayapichat

Poster Session 16


12.10 - 12.35

12.10 - 12.15

P146-CP: A Survey on Consumption Behavior and Consumer’s Attitude towards Pickled Mustard Green


By Ms. Kanyawee Noppawing

12.15 - 12.20

P148-DP: Partial Probiotic Qualification of Lactobacillus plantarum SKI2 Isolated from Meat-Rice Sausage (Sai-krog Isan)


By Ms. Saranya Jansamutr

12.20 - 12.25

P152-BP: Process analysis of bio-dimethyl ether (bio-DME) production from oil palm trunk through an integrated gasification and direct DME synthesis process


By Dr. Karittha Im-orb

12.25 - 12.30

P153-BB: Effects of type and concentration of coagulants on physical and chemical properties of soft tofu from black bean


By Dr. Phakawat Tongnuanchan

12.30 - 12.35

P154-AP: Effects of partial replacement of wheat flour with pumpkin flour and hydrocolloids on cooking yield, textural and sensory properties of pasta


By Asst.Prof.Dr. Kornpaka Arkanit

Poster Session 17


12.10 - 12.30

12.10 - 12.15

P157-BB: Comparison of Extraction Techniques for the Analysis of Volatile Compounds in Charcoal Grilled Chicken


By Ms. Benjaporn Panjun

12.15 - 12.20

P158-BB: Effects of Protein Content and Extrusion Condition on Properties of Mung Bean Snack


By Ms. Sunantha Tangrujiwatanachai

12.20 - 12.25

P159-BB: Effect of calcium pretreatment prior to freezing on quality of dried mango


By Ms. Chalita Pukbanyang

12.25 - 12.30

P134-DPThe study of quantity and affecting factors of biogas production by seeding sludge under anaerobic conditions


By Dr. Orachorn Mekkerdchoo

Session 8Oral Presentation of Division C 

Food Product Development, Sensory, and Consumer Research  


Chair:  Asst. Prof. Dr. Aussama Soontrunnarudrungsri, Kasetsart University

Co-ChairAsst. Prof. Dr. Siwatt Thaiudom, Suranaree University of Technology 

 

 



Log In12.45 - 12.55

13.00 - 15.30

Session 9Oral Presentation of Division D 

Food Microbiology, Food Biotechnology, Fermentation )


ChairAssoc. Prof. Dr. Pravate  Tuitemwong, King Mongkuts University of Technology Thonburi

Co-ChairAssoc. Prof. Dr. Suppasil  Maneerat, Prince of Songkla University

Co-ChairDr. Pornsri Charoenpanich, Silpakorn University

 

 

Log In12.45 - 12.55

13.00 - 14.15

13.00 - 13.15

Invited speech 1: Consumer-centered approach for new product development: different ways to collect consumer information


By Professor Dr. Laura Vázquez Araújo, Sensory Analysis and Consumer Behavior, BCC Innovation - Basque Culinary Center, San Sebastián, Basque Country, Spain

13.00 - 13.15

Invited speech 1: Bacteriophage applications for food safety from farm to fork

 

By Assoc. Prof. Dr. Kitiya Vongkamjan, 

Kasetsart University, Thailand

13.15 - 13.25

O4-CJ: Development of a healthy extruded snack by a collet extruder: effects of brewers’ spent grain addition and screw speed


By Mr. Satayu Tangkulboriboon,  King Mongkuts University of Technology Thonburi

13.15 - 13.25

O145-DP: Characterization of Magnetic Nanoparticles for Possible Development of Salmonella spp. Sensitive Detection


By Jaravee Sukprasert, King Mongkuts University of Technology Thonburi

13.25 - 13.35

O143-CP: Product development of reduced-fat brownie and supplemented with Monacolin from red yeast rice


By Mr. Sittitorn Srisuparerk, Kasetsart University

13.25 - 13.35

O117-DB: Evaluation of Probiotic Potential of Lactobacillus pentosus MRK2-3 which active Against Escherichia coli


By Mr. Nipon Sonhom, College of Agricultural Innovation and Food Technology, Rangsit university

13.35 - 13.45

O151-CP: Production and characterization of low glycemic index analog rice from arrowroot tuber (Maranta arundinaceae L.) and Mocaf (modified cassava flour) as an alternative functional food


By Ms. Lu"lu Ul Marjan,  Hasanuddin University

13.35 - 13.45

O24-DJ: Inhibitory effect of Bacillus subtilis P5-6 against Staphylococcus aureus on different states of medium.


By Hoang Truc Anh, Chulalongkorn University

13.45 - 13.55

O103-CP: Development of bread-spread using Inca peanut (Plukenetia volubilis L.)


By Ms. Sylvia Indriani, King Mongkuts Institute of Technology Ladkrabang


Group Photo
13.55 - 14.05

O137-CP: Extending shelf life of gluten-free rice cake by sterilization and its quality improvement with hydrocolloids


By Ms. Kodchawan Chaturattanachaiporn ,King Mongkut’s Institute of Technology Ladkrabang



14.05 - 14.15

O11-CB: Biochemical evaluation of novel seabass (Lates calcalifer) fish essence soup prepared by prolonged boiling process


By Assoc. Prof. Dr. Karthikeyan Venkatachalam, Prince of Songkla University (Surat Thani Campus)



14.15 - 14.25

O44-CP: Development of  ready-to-cook  Cambodian korko soup 


By Ms. Mengsreang Loem, Chulalongkorn University



14.25 - 14.35

O15-CP: Application of Kano’s model for product development of ready-to-drink black coffee for generation Y.


By Mr. Bhumipat Chuesa-ard, Thammasat University



14.35 - 14.45

O51-CP : Determination of sensorial characteristics of carbonated roselle juices using rapid sensory profiling techniques


By Ms. Aakriti Darnal, Assumption University



15.00 - 15.30
ORAL and POSTER Awards PRESENTATION  
& Group Photo






Keynote Speakers


Prof. Dr. Joachim Müller


University of Hohenheim, Stuttgart, Germany






Keynote Speaker

Topic : Food-Water-Energy-Climate Nexus Calls for Advancing the Bio-economy

______________________________________________________________________________________________________________________

Prof. Dr. Martin Reaney


College of Agriculture and Bioresources, University of Saskatchewan, Canada







Keynote Speaker

Topic : Waiter there is a cyclic peptide in my soup


______________________________________________________________________________________________________________________

Prof. Dr. Xin Wang


North West Agricultural and Forestry University (Food safety/microbiology)






Keynote Speaker

Topic : Key technologies for hazard identification and control of important food-borne pathogens in dairy products

______________________________________________________________________________________________________________________



Invited Speakers


Dr. Widiastuti Setyaningsih


Universitas Gadjah Mada, Indonesia




Division (A) Food Chemistry, Nutrition, and Analysis

Topic : Application of Chemometrics to Develop Green Analytical Methods for Rapid Determination of Bioactive Compounds in Rice Grains

______________________________________________________________________________________________________________________

Prof. Dr. Chin Ping Tan


University Putra Malaysia




Division (A) Food Chemistry, Nutrition, and Analysis

Topic : Recent developments in mitigating 3-monochloropropane-1,2-diol (3-MCPD) ester and glycidyl ester in palm oil

______________________________________________________________________________________________________________________

Assoc. Prof. Dr. Pramote Khuwijitjaru


Department of Food Technology, Silpakorn University, Nakhon Pathom, Thailand 





Division (B) Food Processing and Engineering

Topic : Subcritical Fluid Treatment for Valorization of by-products in Food Industry

______________________________________________________________________________________________________________________

Professor Dr. LAURA VÁZQUEZ ARAÚJO


Sensory Analysis and Consumer Behavior. BCCInnovation - Basque Culinary Center, San Sebastián, Basque Country, Spain 



Division (C) Food Product Development, Sensory, and Consumer Research

Topic : Consumer-Centered Approach for New Product Development Different ways to Collect Consumer Information

______________________________________________________________________________________________________________________

Assoc. Prof. Dr. Kitiya Vongkamjan


Department of Biotechnology,Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand





Division (D) Food Microbiology, Food Biotechnology, Fermentation

Topic : Bacteriophage Applications for Food Safety from Farm to Fork

______________________________________________________________________________________________________________________

Assoc. Prof. Dr. Pornchai  Rachtanapun


Division of Packaging Technology, Faculty of Agro-Industry, Chiang mai University, Chiang mai, Thailand



Division (E) Related Food Topics (Food Packaging, Food Safety & Quality, Food Laws & Regulations, Food Policy

Topic : Novel Time-Temperature Indicator from Polydiacetylene/Silver Nanoparticles Embedded in Carboxymethyl Cellulose

______________________________________________________________________________________________________________________