Tentative Conference Program



Keynote Speakers


(Keynote 1)

Prof. Dr. Rotimi Aluko 




Department of Human Nutritional Sciences

University of Manitoba, Canada

Topic: Bioactive peptides in human health and disease management: recent updates from in vitro, animal and human tests

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(Keynote 2) 
Prof. Noboru Sonehara



Professor of Policy Studies, Director General of the Research Institute of Policy Studies, Tsuda University, Japan

Honorary Professor of National Institute of Informatics (NII) and SOKENDAI, Japan


Topic: Data-Driven Decision Making by IoP (Internet of Persons) in the Cyber-Physical Integrated Society

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(Keynote 3) 
ProfDrFrancisco Diez-Gonzalez



University of Georgia, USA

Topic: Application of microbial risk assessment in food regulations

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(Keynote 4)
DR. Tunyawat Kasemsuwan




Director of the Global Innovation Center

Thai Union Group

Topic: Bridging between research and commercialization: industry perspectives

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(Keynote 5)
Prof. Dr. Ian Connerton



School of Biosciences

University of Nottingham

Topic: Industrial production of prebiotic galacto-oligosaccharides

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(Keynote 6)
Asst. Prof. Dr. Akkharawit Kanjana-Opas



Vice President

National Science and Technology 

Development Agency 

Topic: Food Innopolis: Food Innovation Hub in ASEAN

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Invited Speakers


(A1: Food Chem)

Prof. Dr. Kyung-SikHam



Department of Food Science and Biotechnology

Mokpo National University, South Korea

Topic: Effects of various edible salts on gut health and microbiota

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(A2: Food Chem)

Dr. Dalad Siriwan



Deputy Director of Planning

Institute of Food Research and Product Development

Kasetsart University, Thailand

Topic: Anti-oxidantand anti-Alzheimer activities of Gynura procumbensand Gynura divaricataleaveextracts in PC-12 cells

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(B1: Food Processing)

Asst. Prof. Dr. Sirichai Songsermpong



Kasetsart University, Thailand

Topic: Microwave Food Processing:Opportunity and Challenge

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(B2: Food Processing)

Assoc. Prof. Dr. Wirote Youravong



Prince of Songkla University, Thailand

Topic: Innovation Processing of Membrane Technology for Foods

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(C1: PD)

Dr. Wilatsana Posri


Senior Lecturer in Food Science

Academic Deparment: Food Technology and Innovation

Harper Adams University, UK

Topic: Hello! Are you making happy, healthy and green food choice?

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(C2: PD)

Assoc. Prof. Dr.  Sébastien Lê


Laboratoire de mathématiques appliquées, France

Topic: Analysis of huge set of products - Machine learning applied to product development

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(C3: PD)

Dr. Wilatsana Posri


Senior Lecturer in Food Science

Academic Deparment: Food Technology and Innovation

Harper Adams University, UK

Topic: Human senses and perceptions in food product development process

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(C4: PD)

Dr. Kannapon Lopetcharat


Neuveau Centrice Co. Ltd., Thailand

Topic: Talk to Me! Understand consumer through network analysis

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(D1: Food Micro)

Prof. Dr. Francisco Diez-Gonzalez



University of Georgia, USA

Topic: Current and future global emerging microbial food safety issues

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(D2: Food Micro)

Asst. Prof. Dr. Kitiya Vongkamjan



Prince of Songkla University, Thailand

Topic: Phage applications for food safety

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(D3: Food Micro)

Assoc. Prof. Dr. Kaemwich Jantama



School of Biotechnology

Suranaree University of Technology, Thailand

Topic: Fermentative production of succinic acid for a potential use in food industry 

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(E1: Related Topic)

Prof. Dr. Ian Connerton


School of Biosciences

University of Nottingham

Topic: Prebiotic galacto-oligosaccharides feeds enhance animal health, production and food safety

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(E2: Related Topic)

Dr. Pauline Chan


Director, Scientific Programs at ILSI SEA Region

(International Life Sciences Institute Southeast Asia Region)

Topic: Information related to functional foods in the Southeast Asia Region

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(E3: Related Topic)

Dr. Hen Hui Gan



Senior Specialist (Food Chemistry & Safety)

Nanyang Polytechnic (School of Chemical & Life Sciences), Singapore

Topic:  Overcoming Challenges in Food Safety and Hygiene Management

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(E4: Related Topic)

Dr. Kanjana Thammanu



Synchrotron Light Research Institute, Thailand

Topic: Synchrotron IR microspectroscopy for food and agricultural sciences 

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