Keynote Speakers



Prof. Paola Pittia, Ph.D.


Faculty of Biosciences, University of Teramo, Italy





Keynote Speaker

Topic : Advanced food processing technologies for sustainable future foods


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Prof. Ting-Jang Lu, Ph.D.


Institute of Food Science and Technology, National Taiwan University, Taiwan






Keynote Speaker

Topic : Exploring molecular characteristics of dietary fiber as prebiotics


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Invited Speakers



Prof. Shingo Matsukawa, Ph.D.


Tokyo University of Marine Science and Technology, Minato-Ku, Japan




Division (A) Food Chemistry, Nutrition, and Analysis

Topic : Physicochemical properties of foods from macro to microscopic aspects for designing products for aged


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Prof. Soottawat Benjakul, Ph.D.


Faculty of Agro-Industry Prince of Songkla University, Thailand




Division (A) Food Chemistry, Nutrition, and Analysis

Topic : Hydrolyzed collagen as nutraceutical and cosmeceutical from fish processing leftover


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Prof. Md Shafiur Rahman, Ph.D.



Department of Food Science and Nutrition, College of Agriculture, Sultan Qaboos University, P. O. Box 34, Al Khod 123 Muscat, Sultanate of Oman






Division (B) Food Processing and Engineering

Topic : Future foods from food waste and unutilized conventional inedible parts


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Prof. Sakamon Devahastin, Ph.D.



Department of Food Engineering, King Mongkut’s University of Technology Thonburi, Thailand





Division (B) Food Processing and Engineering

Topic : Lets go medical: what more food engineering can do?


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Hisayuki Uneyama, Ph.D.



Executive Specialist, Global Communications Department, Ajinomoto Co., Inc., Japan





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

Topic : Umami, a green innovation for healthier eating in Anthropocene


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Kannapon Lopetcharat, Ph.D.



Executive Director, Nouveau Centric Co. Ltd., Thailand





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

Topic : Ingredient reduction: how to identify the level through consumer testing


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Atikorn Panya, Ph.D.



Food Biotechnology Research Team, BIOTEC, NSTDA, Thailand




Division (D) Food Microbiology, Food Biotechnology, Fermentation

Topic : GC/MS-based metabolomics investigation of southern Thailand’s traditional sweet pickled mango to characterize its quality and to reveal dynamics changes in chemical compositions during the production process


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Asst. Prof. Siam Popluechai, Ph.D.



School of Science, Mae Fah Luang University, Thailand





Division (D) Food Microbiology, Food Biotechnology, Fermentation

Topic : Contribution of diet to gut microbiota and related host health: a focus on Akkermansia muciniphila


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Mr. Soichiro Kinoshita.



Senior Engineering Manager, Calbee Tanawat Co., LTD.



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

Topic : Food safety system in food industry "6 s principles"


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Theeranun Janjarasskul, Ph.D.



Product innovation manager, Janjaras Group




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

Topic : Shelf life extension by packaging: trends, inventions and innovations


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