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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


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


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


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


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


12.15 - 12.20

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


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


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


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
& 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



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