FOOD INNOVATION ASIA CONFERENCE 2022
“Innovative and sustainable development of functional ingredients and materials: Benefits, concerns and challenges in human health and well-being

Final Conference Program

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June 15, 2022
  
  Pre – conference Function

13:00 - 15:30

IUFoST Working Group on Global Outreach/Industry Relations (GOIR) Forum.

Program

13.30 – 16.30

Panel discussion: Sodium Consumption Literacy (This session will be conducted in Thai)

Program



Day 1: June 16, 2022                                                                                    

Opening Remark and Keynote Speeches


MC: Assist. Prof. Dr. Wasaporn Preteseille Chanput and  Assoc. Prof. Dr. Natdanai Harnkarnsujarit


Log In 09.00 - 9.15


09.15 - 12.00

09.15 - 09.30

Opening remark

By Assistant Professor Dr. Anadi Nitithamyong, President of FoSTAT


Welcome remark

Associcate Professor Dr. Anuvat Jangchud, Dean of Faculty of Agro-Industry, Kasetsart University, Thailand


Welcome remark

Associcate Professor Jakraphong Phimphimol, Dean of Faculty of Engineering and  Agro-Industry, Maejo University, Thailand


Group Photo
09.30 10.00

Keynote speaker 1: Distinguished Prof. Bruce R. Hamaker, Department of Food Sciences, Purdue University, USA


Topic: Potential of targeted prebiotics for improved gut health
10.00 10.30
Keynote speaker 2: Prof. Richard Archer, School of Food and Advanced Technology, Massey University, New Zealand

Topic: Enabling sustainable healthy use of food materials: recent New Zealand food engineering research
10.30 11.00

Keynote speaker 3Prof. Pete Wilde, Quadram Institute, UK


Topic: The design of food matrix structure to develop healthier and more sustainable foods

Poster Session 1


12.10 - 12.40

12.10 - 12.15

AB-P002: Antioxidative activity of gelatin hydrolysate from threadfin bream skin as influenced by the degree of hydrolysis and concentration


By Acting Sub Lt. Sakonwat Kuepethkaew (Biotechnology program, Thaksin University)

12.15 - 12.20

AJ-P009: Anti-inflammatory effects of snow mushroom (Tremella fuciformis) drinks on RAW 264.7 macrophages stimulated with lipopolysaccharide


By Ms. Kwanchanok Hunthayung (Department of Food research, CPF FOOD RESEARCH AND DEVELOPMENT CENTER CO., LTD)

12.20 - 12.25

AB-P010: Effects of packaging method on the chemical and microbiological properties of fermented fish paste (Ka-pi-plaa) produced from beardless barb (Cyclocheilichthys apogon)


By Mrs. Pakteera Sripokar (Faculty of Agro and Bio Industry, Thaksin University)

12.25 - 12.30

AP-P013: Optimization of arabica raw coffee beans (Coffea Arabica L.) hydrolysate with nitric oxide inhibitory activity using response surface methodology (RSM)


By Ms. Papassara Sangtanoo (The Institute of Biotechnology and Genetic Engineering, Chulalongkorn University)

12.30 - 12.35

AB-P014: Effect of sacha inchi (Plukenetia volubilis L.) shell extract concentration on the prevention of lipid oxidation during sacha inchi oil storage


By Ms. Arthittaya Thuanthong (Biotechnology program, Thaksin University)

12.35 - 12.40

AB-P015: Extraction and biochemical properties of cysteine proteinase inhibitors from Sangyod rice (Oryza sativa L.)


By Ms. Arthittaya Thuanthong (Biotechnology program, Thaksin University)

Poster Session 2


12.10 - 12.45

12.10 - 12.15

AP-P020: Comparison of Conventional and Ultrasound-assisted Extraction Techniques of Betacyanins from Red Dragon Fruit Peels (Hylocereus polyrhizus L.)


By Ms. Witavanee Tappreyakunkarn (Department of Food Technology, Chulalongkorn University)

12.15 - 12.20

AB-P026: Effects of Drum Drying on Physical and Pasting Properties of Three Different Pigmented Rice Flour


By Ms. Felicia Magdalena Kweesar (Department of Food Technology, Indonesia International Institute for Life Sciences (i3L))

12.20 - 12.25

AP-P030: Identification of physicochemical properties, and bioactive compounds of riceberry rice flour from different cultivation areas in Thailand


By Ms. Yaniss Khidprasert (Institute of Nutrition, Mahidol University)

12.25 - 12.30

AP-P031: Effect of precooking on physiochemical properties, nutritional values, total phenolic compounds and antioxidant activities of durian seed flour


By Ms. Ranchida Tanyawangrat (Nutrition and Dietetics, Mahidol University)

12.30 - 12.35

AP-P032: Encapsulation by spray drying of porcine placenta extract (fat -removed vs non-fat removed): Effects on characteristics and antioxidant activities


By Ms. Pornpassorn Chulalaksananukul (Department of Food technology, Chulalongkorn University)

12.35 - 12.40

AB-P040: Encapsulation properties and digestibility of encapsulated aloe vera bioactive polysaccharides as functional ingredient


By Dr. Waraporn Sorndech (Expert Center of Innovative Health Food, Thailand Institute of Scientific and Technological Research)

12.40 - 12.45

AP-P047: Effects of ultraviolet (UV) irradiation on quality attributes and microorganism’s inactivation in mulberry juice


By Ms. Nichakarn Uaphua (Department of Food Technology, Chulalongkorn University)

Poster Session 3


12.10 - 12.45

12.10 - 12.15

AB-P070: The protein extraction from three kinds of Thai legumes


By Dr. Chiramet Auranwiwat (Expert Center of Innovative Herbal Products, TISTR)

12.15 - 12.20

AB-P071: Synergistic effects of Thunbergia lauriforia Linn. (Rang Chuet) and Zingiber officinale (Ginger) through cellular antioxidative activities in HepG2 cells


By Ms. Chattip Sunthrarak (Depsrtment of Food technology, Suranaree University of Technology)

12.20 - 12.25

AB-P072: Effect of defatting process on chemical properties and flavor profile of cricket protein powder


By Dr. Natnirin Booranasakawee (Expert Centre of Innovative Health Food (InnoFood), Thailand Institute of Scientific and Technological Research (TISTR))

12.25 - 12.30

AB-P076: The preparation process of tea from Cannabis sativa L. Leaves


By Asst. Prof. Dr. Ratchadaporn Oonsiviali (Department of Food technology, Suranaree University of Technology)

12.30 - 12.35

AP-P084: Valorization of overripe Kluai Namwa banana fruit as a raw material to produce bacterial cellulose and carboxymethylcellulose


By Asst. Prof. Dr. Supaporn Sophonputtanaphoca (Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University)

12.35 - 12.40

AP-P093: Effect of enzymatic hydrolysis by Flavourzyme® on degree of hydrolysis, solubility, and antioxidant properties of freshwater prawn hydrolysates


By Ms. Chatchanok Paisansak (Department of Food Technology, Chulalongkorn University)

12.40 - 12.45

AP-P101: The effect of drying processing on physico-chemical properties in corn silks


By Asst. Prof. Dr. Nicha Kawila (Department of Agricultural Technology, Nakhon Sawan Rajaphat University)

Poster Session 4


12.10 - 12.45

12.10 - 12.15

AB-P119: Black rice leaves trigger apoptosis in hepatocellular carcinoma (HepG2) by inducing S-phase cell cycle arrest


By Dr. Chorpaka Thepthanee (Department of food science, National Pingtung University of Science & Technology)

12.15 - 12.20

BJ-P039: Enhanced extraction of xanthone and tannin from mangosteen peel using subcritical fluid technique


By Prof. Mohammad Naghi Eshtiaghi (Department of Chemical Engineering, Mahidol University)

12.20 - 12.25

BP-P048: Effect of pre-treatment on the chemical compositions of skipjack tuna (Katuwonus pelamis) bones


By Ms. Sirinya Jaroenchai (New product research and development, T T T HOLDING CO., LTD.)

12.25 - 12.30

BP-P064: Effect of storage temperature on the change of ice crystal size in ice cream for long-term storage


By Ms. Misaki Shiba (Course of Food Science and technology, Graduate School of Marine Science)

12.30 - 12.35

EB-P003: Utilization of Multi-locus Sequence Typing – MLST for Serotyping of Listeria monocytogenes in the food supply chain


By Dr. Sudarat Ledlod (Research department, CPF Food and Research Development Center CO., Ltd)

12.35 - 12.40

EJ-P054: Investigation of parameters causing can bulging during pasteurization process of carbonated beverage


By Miss Ruthaikamol Thongon (Faculty of Science, Mahidol University)

Poster Session 5


12.10 - 12.40

12.10 - 12.15

EJ-P057: Investigation of glass bottle surface coating quality using contact angle technique


By Mr. Siwat Patamakam (Faculty of Science, Mahidol University)

12.15 - 12.20

EJ-P058: Effects of ground delivery via postal service on integrity of packaging system for food products


By Dr. Thitisilp Kijchavengkul (Faculty of Science, Mahidol University)

12.20 - 12.25

EB-P079: Novel functional packaging containing sodium nitrite and sodium erythorbate to preserve quality of fresh beef


By Ms. Phanwipa Wongphan (Department of Packaging and Materials Technology, Kasetsart University)

12.25 - 12.30

EP-P098: Development of plant-based minced meat from firm tofu and banana blossom


By Ms. Thawankon Khamya (Food Science and Technology Program, Mae Fah Luang University)

12.30 - 12.35

EP-P107: Influence of phenolic from lime peel on Xyloglucan-chitosan film properties


By Ms. Wipharat Thaksin (Faculty of Food Industry, King Mongkuts Institute of Technology Ladkrabang)

12.35 - 12.40

EP-P113: Quality changes of fingerroot (Boesenbergia rotunda (L.) Mansf.) juice mixed with honey and lime juice as affected by high pressure processing


By Asst. Prof. Dr. Phunsiri Suthiluk (School of Agro-Industry, Mae Fah Luang University)

Division AOral Presentation

Food Chemistry, Nutrition, and Analysis )


Chair: Assoc. Prof. Dr. Utai Klinkesorn, Kasetsart University 

Co-Chair 1: Assoc. Prof. Dr. Savitree Ratanasumawong, Kasetsart University 

Co-Chair 2: Assoc. Prof. Dr. Wichittra Daengprok, Maejo University


 

Log In 12.45 12.55

13.00 - 16.00

Poster Presentation Competition 


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

Secretary: Asst. Prof. Dr. Theeraphol Senphan, Maejo University

Assistant secretary: Dr. Chitraporn Ngampeerapong, Maejo University


 



Log In 12.45 12.55

13.00 - 16.00
13.00 - 13.20

Invited speaker 1: 

Prof. Dr. Vimal Karani, Department of Food and Nutritional Sciences, University of Reading, UK 


Topic:  Milk intake and cardiometabolic traits - a study in ~2 million people

13.00 - 13.10

CP-P059: Study of consumer behavior of tofu from jackfruit seeds and chemical analysis of jackfruit seeds flour from different preparation methods


By Aritsara Chimin (Thammasat University)

13.20 - 13.40

Invited speaker 2: 

Assoc.Prof. Dr. Chalat Santivarangkna, The Institute of Nutrition, Mahidol University, Thailand


Topic: Water lentil: from duck till dawn of the tiny green superfood

13.10 - 13.20

CP-P062: Observation on consumer behavior and market trend for health promoting products with fiber fortification


By Pimpadchara Nuchchareonpaiboon (Department of Product Development, Kasetsart University)

13.40 - 13.55

AP-O018: Molecular signatures of Thai red wine revealed by a non-targeted 1H-NMR metabolomics approach  


By Ms. Suwanan Denchai (Department of Biotechnology, Chulalongkorn University)

13.20 - 13.30

BP-P064: Effect of storage temperature on the change of ice crystal size in ice cream for long-term storage


By Misaki Shiba (Graduate School of Marine Science, Tokyo)

13.55 - 14.10

AB-O024: Antioxidative and cryoprotective properties of gelatin hydrolysate from salmon (Oncorhynchus nerka) skin


By Acting Sub Lt. Sakonwat Kuepethkaew (Biotechnology program, Thaksin University)

13.30 - 13.40

AB-P071: Synergistic effects of Thunbergia lauriforia Linn. (Rang Chuet) and Zingiber officinale (Ginger) through cellular antioxidative activities in HepG2 cells


By Chattip Sunthrarak (Suranaree University of Technology)

14.10 - 14.20

Break (10 min)

13.40 - 13.50

EB-P079: Novel functional packaging containing sodium nitrite and sodium erythorbate to preserve quality of fresh beef


By Phanwipa Wongphan (Kasetsart University)

14.20 - 14.35

AJ-O028: Optimization of Instant Cereal Beverage Utilizing Three Drum Dried Pigmented Rice using Response Surface Methodology


By Ms. Felicia Magdalena Kweesar (Department of Food Technology, Indonesia International Institute for Life Sciences (i3L))

13.50 - 14.00

CB-P094: Chocolate ice cream with added silkworm-pupae emulsion has attractive market potential; findings from in-depth interview and formulation optimization


By Teerapong Nantasiri (Mahidol University International College)

14.35 - 14.50

AP-O074: An Application of Plackett – Burman design in screening essential amino acids increasing myotube hypertrophy


By Mr. Sukan Braspaiboon



14.50 - 15.05

AP-O081: Effects of Ultrasound-Assisted Extraction on Total Phenolics and Antioxidant activity of Wolffia globosa (Khainam) Extracts


By Ms. Tananya Sai-O



Division F: Industrial session


From Farm to Glamorous Coffee Flavor: Sustainable Value Chain of Coffee in Thailand (This session will be conducted in Thai)

This session is free of charge, please see details and register at link: https://forms.gle/EZBXLxJaaevM4VFi7


Chair: Assoc. Prof. Dr. Sittiwat Lertsiri, Mahidol University

Co-Chair: Asst. Prof. Dr. Yaowapa Lorjaroenphon , Kasetsart University

 


Log In12.45 - 12.55

13.00 - 16.30

13.00 - 13.30


อนาคตกาแฟไทย


โดย ผศ.ดร. อัครวิทย์ กาญจนโอภาษ 

รองผู้อำนวยการศูนย์บริหารจัดการเทคโนโลยี สวทช./ CEO เมืองนวัตกรรมอาหาร


13.30 - 14.30


Panel discussion: ห่วงโซ่มูลค่ากาแฟไทย 

Moderator: ผศ.ดร. อัครวิทย์ กาญจนโอภาษ ผู้ร่วมเสวนา - ดร. อมร โอวาทวรกิจ สำนักวิชาวิทยาศาสตร์ มหาวิทยาลัยแม่ฟ้าหลวง - คุณณฐ เตชะวรรณเวคิน ผู้จัดการทั่วไป บริษัท ทรูไลฟ์สไตล์ รีเทล จำกัด - ผศ.ดร. อภิชญา ลีลาวนิชกุล คณะอุตสาหกรรมเกษตร มหาวิทยาลัยเกษตรศาสตร์


14.30 - 14.40

พัก


14.40 - 15.4


Panel discussion: มุมมอง, การทดสอบกาแฟ, รสชาติเอกลักษณ์กาแฟ 


Moderator: รศ.ดร. สิทธิวัฒน์ เลิศศิริ คณะวิทยาศาสตร์ มหาวิทยาลัยมหิดล, Flavor Academy

- รศ.ดร. ธงชัย สุวรรณสิชณน์ 

        รองผู้อำนวยการหน่วยบริหารและจัดการทุนด้านการเพิ่มความสามารถในการแข่งขันของประเทศ (บพข.), Flavor Academy  

- คุณกรวิกา ยังประภากร 

        SCA Authorized Trainer, WCE certified judge, Q arabica grader

- นพ. สุรเวช น้ำหอม 

        Q Arabica, Q Robusta Grader, Authorized SCA Trainer, Roast & Learn Coffee Roasters.



15.40 - 16.10


Flavor Analysis for Coffee 


o ดร. เจษฎา วิชาพร คณะเกษตรศาสตร์ ทรัพยากรธรรมชาติและสิ่งแวดล้อม มหาวิทยาลัยนเรศวร, Flavor Academy

o ผู้แทนจาก Gerstel ประเทศเยอรมนี


16.10 - 16.40

Safety Concern in Coffee Value Chain

o ผศ.ดร. กนิฐพร วังใน คณะอุตสาหกรรมเกษตร มหาวิทยาลัยเกษตรศาสตร์









Day 2: June 17, 2022

Division BOral Presentation

Food Processing and Engineering )


Chair: Dr. Jatuporn Aroonkamonsri, Rajamangala University of Technology Tawan-ok

Co-Chair 1: Asst. Prof. Dr. Kornpaka Arkanit, Maejo University

Co-Chair 2: Assoc. Prof. Dr. Weerachet Jittanit



Log In: 8.45 - 8.55

9.00 - 12.00

Oral Presentation Competition 


Chair: Assoc. Prof. Dr. Waraporn Boonsupthip, Kasetsart University

Secretary: Assoc. Prof. Dr. Kitiya Vongkamjan Aurand, Kasetsart University

Assistant secretary: Assoc. Prof. Dr. Wannasawat Ratphitagsanti, Kasetsart University



Log In: 8.45 - 8.55

9.00 - 12.00

09.00 - 09.20

Invited speaker 1: 

Prof. Dr. Buddhi Lamsal, Iowa State University, USA


Topic:  Conventional and novel technologies for extraction of plant protein and impact on structure and functionality

09.00 - 09.10

Oral competition introduction

09.20 - 09.40

Invited speaker 2: 

Assoc. Prof. Dr. Nantawan Therdthai, Department of Product Development, Faculty of Agro-Industry, 

Kasetsart University, Thailand


Topic: The solution of rice modification for human health and well-being

09.10 - 09.40

AP-O018: Molecular signatures of Thai red wine revealed by a nontargeted 1H-NMR metabolomics approach 


By Ms. Suwanan Denchai

09.40 - 09.55

BB-O096: Supercritical carbon dioxide and subcritical liquefied dimethyl ether extraction of policosanol from by-products of sugar mill


By Ms. Sudthida Kamchonemenukool (Department of Agro-Industry, Naresuan University)

09.40 - 10.10

DP-O061: Altering surface area of fermenters and volume of pineapple juice for enhancing bacterial cellulose production and property with selected strains


By Ms. Chayaporn Thanthithum 

09.55 - 10.10

BP-O034: Comparison of extraction methods of Ardisia elliptica leaves on bioactive compounds and their antioxidant activities


By Mr. Theerawut Tunang (Department of Product Development, Faculty of Agro-Industry, Kasetsart University)

10.10 - 10.40

AB-O024: Antioxidative and cryoprotective properties of gelatin hydrolysate from salmon (Oncorhynchus nerka) skin


By Acting Sub Lt. Sakonwat Kuepethkaew

10.10 - 10.20

Break (10 min)

10.40 - 11.10

DP-O049: Growth profiles of probiotic yeast (Saccharomyces boulardii) in different culture media; fruit, vegetable juices, and standard media for development of alternative culture substrate in probiotic cell production


By Ms. Natthanan Buranavanitvong

10.20 - 10.35

BP-O051: Functional properties of marigold flower extract using ultrasound-assisted extraction


By Ms. Nilar Oo (Department of Food Technology, Chulalongkorn University)

11.10 - 11.40

BB-O096: Supercritical carbon dioxide and subcritical liquefied dimethyl ether extraction of policosanol from by-products of sugar mill


By Ms. Sudthida Kamchonemenukool

10.35 - 10.50

BP-O019: CHICKEN BREAST POWDER: Effect of drying processes on physicochemical and functional properties


By Mr. Kiatkhajorn Thassanasuttiwong (Department of Food Technology, Chulalongkorn University) 



10.50 - 11.05

BB-O037: Modification of corn and sweet potato starches with cactus and acacia mucilages


By Dr. Shahzad Hussain (Department of Food Science and Nutrition, King Saud University)



Poster Session 1


12.10 - 12.45

12.10 - 12.15

CP-P007: Optimization of gelatin and sorbitol for sugar-infused dried ‘Nam Dok Mai Si Thong’ Mango (Mangifera indica Linn.) Production


By Asst. Prof. Dr. Panida Rattanapitigorn (Department of Food Science and technology, Chiang Mai University)

12.15 - 12.20

CP-P027: Development of High-Fiber and Gluten-Free Pasta from Cassava Flour


By Ms. Palita Udomsirinikorn (Program in Science for Industry, Chulalongkorn University)

12.20 - 12.25

CP-P029: Cereal Bar Flavored with Curried Thai River Sprat Fish


By Dr. Aoitip Samanros (Nutrition and Dietetics, Institute of Public Health, Suranaree University of Tecnology)

12.25 - 12.30

CP-P044: Development of reduced fat coconut milk ice cream with pea protein isolate


By Ms. Hieng Bopharath (Institute of Nutrition, Mahidol University)

12.30 - 12.35

CP-P046: Effect of chicken protein precipitate and mechanically deboned chicken meat as partial chicken meat substitute on the physicochemical properties and texture of chicken nugget


By Ms. Chanakan Montatipkul (Program of Science for Industry, Chulalongkorn university

12.35 - 12.40

CB-P052: Optimization of Soft Khanom Piak-Poon formulation containing flour mixture with sucrose substitutes


By Mrs. Kasarin Pedcharat (Department of Product Development, Kasetsart University)

Poster Session 2


12.10 - 12.45

12.10 - 12.15

CP-P059: Study of consumer behavior of tofu from jackfruit seeds and chemical analysis of jackfruit seeds flour from different preparation methods


By Ms. Aritsara Chimin (Department of Food Science and Technology, Thammasat University)

12.15 - 12.20

CP-P060: Drinkable Fermented RD43 Rice Jelly with Soymilk Protein and Inulin


By Ms. Ploy Preugpaibul (Marketing Department, Ecovist Intertrade Co., Ltd.)

12.20 - 12.25

CP-P062: Observation on consumer behavior and market trend for health promoting products with fiber fortification


By Mrs. Pimpadchara Nuchchareonpaiboon (Department of Product Development, Kasetsart University)

12.25 - 12.30

CP-P067: Effect of egg white hydrolysate on the quality characteristics of gluten-free bread


By Ms. Nopphamas Aungsuttivong (Department of Food science and technology, Thammasat University)

12.30 - 12.35

CP-P073: Using Kano’s model for understanding of customer requirements in plant-based drinking yogurt for Generation Y.


By Ms. Kamonwan Pinitkaew (Department of Food science and technology, Thammasat University)

12.35 - 12.40

CP-P091: Effect of rice flour and coconut oil on the physical properties of Thai custard (Khanom Mo Kaeng)


By Ms. Nittayada Bunkaewsuk (Faculty of Food Industry, KMITL)

Poster Session 3


12.10 - 12.45

12.10 - 12.15

CJ-P092: Development of instant nutritious beverage from brown rice flavored with coffee for the elderly


By Mrs. Khanittha Punchuklang (Department of Food Science and Technology, Songkhla Rajaphat University)

12.15 - 12.20

CB-P094: Chocolate ice cream with added silkworm-pupae emulsion has attractive market potential; findings from in-depth interview and formulation optimization


By Mr. Teerapong Nantasiri (Food Science and Technology, Mahidol International College)

12.20 - 12.25

CP-P097: Market survey and a study of consumer behavior, attitudes and needs towards plant-based nuggets


By Ms. Patamaporn Onrak (Department of Product Development, Kasesart University)

12.25 - 12.30

CP-P104: Effect of modified starch and storage condition on the cooking properties and texture of non-gluten chicken pasta


By Ms. Janejira Srithongmai (Faculty of Food Industry, King Mongkuts Institute of Technology Ladkrabang)

12.30 - 12.35

CP-P108: Consumer need analysis and development of healthy jelly from fingerroot (Boesenbergia rotunda (L.) Mansf.)


By Ms. Jinjutha Suechawakornkul (Human Resources Development and Food Innovation Product, Thammasat University)

12.35 - 12.40

CP-P114: Study of Thai consumer’s behavior in purchasing plant-based meat and dairy alternatives


By Ms. Rudtanagorn Insuk (Research and Development, AGRI PLANT INNOVATION CORPORATION LIMITED)

12.40 - 12.45

CP-P115: Consumer situation on salt reduction product and the effect of flavors and MSG on consumer perception and acceptance


By Ms. TingChen Chang (Department of Product Development, Kasetsart University)

Poster Session 4


12.10 - 12.45

12.10 - 12.15

CP-P116: Effect of flour types on qualities and freezing points of frozen plant-based shrimp


By Ms. Supissara Piempol (Department of Food Science and Technology, Thammasat University)

12.15 - 12.20

DB-P004: Effect of polysaccharide and protein compounds on living cell probiotic bacteria and application as microcapsule of Lactobacillus spp. in food


By Dr. Sudarat Ledlod (Research department, CPF Food and Research Development Center CO., Ltd)

12.20 - 12.25

DB-P012: Isolation and screening of proteolytic bacteria from Thai traditional fermented fish paste (Ka-pi-plaa) produced from beardless barb


By Mrs. Pakteera Sripokar (Faculty of Agro and Bio Industry, Thaksin University)

12.25 - 12.30

DP-P038: Screening of lignocellulolytic fungi from decayed mango strum


By Ms. Sutthiluck Kwantrairat (Program of Environmental Science and Natural Resources, Khon Kean University)

12.30 - 12.35

DP-P069: Selection of commercial molds and yeasts for Sato production


By Mr. Natthaphong Mungmuang (Department of Food Science and Technology, Maejo University)

12.35 - 12.40

DB-P085: Optimization of ferromagnetic nanoparticles capture and concentration of Salmonella sp. from food samples


By Mr. Peerapon Chaisalee (Food safety center, King Mongkuts University of Technology Thonburi)

12.40 - 12.45

DB-P086: Single laboratory method validation for antibody conjugated silica nanoparticles for rapid detection of Campylobacter jejuni


By Mr. Peerapon Chaisalee (Food safety center, King Mongkuts University of Technology Thonburi)

Poster Session 5


12.10 - 12.45

12.10 - 12.15

DB-P087: Development of lime peels snack using hydrostatic pressure technique


By Ms. Piyarat Khanthawaro (Food safety center, King Mongkuts University of Technology Thonburi)

12.15 - 12.20

DB-P088: Producing virgin aromatic coconut water by direct plunging and purged with nitrogen gas


By Ms. Piyarat Khanthawaro (Food Safety Center, King Mongkuts University of Technology Thonburi)

12.20 - 12.25

DB-P089: Isolation and characterization of probiotics from pig manure on multi-drug resistant pathogens


By Ms. Parichut Rattanapol (Food Safety Center, King Mongkut’s University of Technology Thonburi)

12.25 - 12.30

DB-P090: Formation and characterization of Listeria innocua biofilm on stainless steel pits


By Ms. Parichut Rattanapol (Food Safety Center, King Mongkut’s University of Technology Thonburi)

12.30 - 12.35

DB-P095: In silico analysis for the design of PCR primer pairs for simultaneous identification Campylobacter jejuni and Campylobacter coli


By Mr. Rapeepat Tippayawong (Department of Microbiology, Faculty of Science, Kasetsart University)

12.35 - 12.40

DB-P099: Development of a low-cost culture medium for Lactobacillus cultivation


By Asst. Prof. Dr. Sukon Tantipaibulvut (Biotechnology Research for Energy and Bioactive Compounds, King Mongkuts University of Technology Thonburi)

12.40 - 12.45

DB-P106: Element and fundamental property detection in Thai fish sauce from industrial fermentation


By Asst. Prof. Dr. Sureelak Rodtong (Institute of Science, Suranaree University of Technology)

Division C: Oral Presentation

( Food Product Development, Sensory, and Consumer Research )  


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

Co-Chair 1: Dr. Kunalai Ploydanai, Kasetsart University

Co-Chair 2: Assoc. Prof. Dr. Wiwat Wangcharoen, Maejo University



Log In: 12.45 - 12.55

13.00 – 16.00

Division DOral Presentation

( Food Microbiology, Food Biotechnology, Fermentation )


Chair: Assoc. Prof. Dr. Pravate Tuitemwong, King Mongkut’s University of Technology Thonburi

Co-Chair 1: Assoc. Prof. Dr. Prakit Sukyai, Kasetsart University

Co-Chair 2: Asst. Prof. Dr. Kanokwan Tandee, Maejo University



Log In: 12.45 - 12.55

13.00 – 16.00

13.00 - 13.20

Invited speaker 1: 

Prof. Jeehyun Lee, Department of Food Science and Nutrition, Pusan National University, Korea


Topic:  How to navigate health-biased sweetness intensity when utilizing Just- about-right scale

13.00 - 13.20

Invited speaker 1: 

Dr. Weerapong Woraprayote, BIOTEC (Winner of Ajinomoto – FoSTAT Award 2021 for Young Food Scientist)


Topic: Discovery and development of lactic acid bacterial and food protein-derived antimicrobial peptides for food industry

13.20 - 13.40

Invited speaker 2: 

Mr. Ryan Ahn, Vice President of Innovation and Application, Gastrograph AI, USA


Topic:  Leveraging AI for predictive sensory analysis in food and beverage product development

13.20 - 13.40

Invited speaker 2: 

Asst. Prof. Chitsiri Thongson Rachtanapun, Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Thailand


Topic: Natural preservatives: challenges and efforts for future food

13.40 - 13.55

CP-O022: Optimization of maltitol syrup content as glucose syrup replacer in gummy candies by using mixture design method


By Prof. Dr. Nevzat Konar (Food Engineering Department, Eskisehir Osmangazi University)

13.40 - 13.55

DJ-O041: Accelerated Fermentation of Red Beet using Pulsed Electric Field pre-treatment


By Prof. Mohammad Naghi Eshtiaghi (Department of Chemical Engineering, Mahidol University)

13.55 - 14.10

CJ-O023: Influence of sucrose particle size on some physicochemical and sensory properties of compound chocolate


By Prof. Dr. Nevzat Konar (Food Engineering Department, Eskisehir Osmangazi University)

13.55 - 14.10

DP-O049: Growth profiles of probiotic yeast (Saccharomyces boulardii) in different culture media; fruit, vegetable juices, and standard media for development of alternative culture substrate in probiotic cell production


By Ms. Natthanan Buranavanitvong (Department of Food Technology, Chulalongkorn University)

14.10 - 14.25

CP-O118: Study of the relationship between meat consumption behavior and the potential to consume cricket protein


By Ms. Pranatun Kaewthanasin (Department of Agro-Industrial Technology Management, Kasetsart University)

14.10 - 14.25

DP-O061: Altering surface area of fermenters and volume of pineapple juice for enhancing bacterial cellulose production and property with selected strains


By Ms. Chayaporn Thanthithum (Department of Food Technology, Chulalongkorn University)



Division EOral Presentation
( Related Food Topics (Food Packaging, Food Safety & Quality, Food Laws & Regulations, Food Policy, etc.) )  

Chair: Asst. Prof. Dr. Pattarin Leelaphiwat, Kasetsart University
Co-Chair 1: Asst. Prof. Dr. Chananpat Rardniyom, Maejo University


Log In: 14.25 - 14.35
14.35 – 16.00


14.35 - 14.55

Invited speaker 1: 

Mrs. Padmaja Bandaru, Senior Packaging Technologist of YFY Jupiter, Australia


Topic: Sustainable packaging



14.55 - 15.15

Invited speaker 2: 

Assoc. Prof. Dr. Natdanai Harnkarnsujarit, Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Thailand


Topic: Innovative and sustainable design of packaging materials for health and well-being



15.15 - 15.30

EP-O033: Effect of UV-C curing on properties of ferulic acid-added soy protein film


By Mr. Md Shakil (Department of Food Technology, Kasetsart University)


15.30 - 15.45EP-O068: Antimicrobial effect of essential oils with Nisin and Natamycin in combination against Escherichia coli O157:H7

By Ms. Natcha Limpasatirakit (Department of Food Science and Technology, Thammasat University)
15.50 - 16.15
Poster and oral presentation awards

Closing