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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.
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| 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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Prof. Shingo Matsukawa, Ph.D. |
| Tokyo University of Marine Science and Technology, Minato-Ku, Japan
Division (A) Food Chemistry, Nutrition, and Analysis
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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 : Let’s 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.
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| 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.
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| 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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