28 – 29 April 2022, Online Conference
– Undergraduate students
– Graduated students
– University lecturers
– Academic staffs
– Researchers & scientists in public sector
– Researchers & scientists in private sector
– Research and development (R&D) scientists & managers
– Anyone who is interested to update your knowledge on agro-industrial product development and innovation
Product development and innovation in food, semi-food and nonfood
1Food chemistry, nutrition, safety, quality and analysis
2Processing technology and food engineering
3Sensory and consumer research in food, semi-food and nonfood
4Artificial intelligence in supply chain, robotics and related topics in food and agriculture
5It is absolutely free. No registration fee for submission abstract and/ or full papers to be published in the IPD 2022 Proceedings. It would be a great networking through virtual conference to meet up with renowned scientists around the world, who will be sharing their experiences toward the theme of the conference “Perspectives on Agricultural Product Innovation toward Dynamic Changes”. Furthermore, it is a great opportunity for graduate students who are looking for an internationally academic conference to attend. Abstract only, poster or oral presentation are available for your option.
Center for Sensory Analysis and Consumer Behavior, Kansas State University, USA
Professor Chambers is an experienced Distinguished Professor with a demonstrated history of working in and with industry and higher education. He directs several research projects in sensory analysis and consumer behavior. His expertise encompasses food products such as meat and grains, packaging, personal care, fabric, paper, pharmaceutical, paint, and other consumer and industrial products.
College of Agriculture, Food and Natural Resources, University of Missouri, USA
Dr. Vardhanabhuti is an associate professor of food science at the University of Missouri. Her research focuses on integrating physical chemistry and material science to develop a fundamental understanding of protein and polysaccharide structure and functions in order to create novel food ingredients, improve functional properties of existing food ingredients and design foods with desirable quality and enhanced health benefits. Within her research program, the first goal is to optimize interactions between dairy proteins and hydrocolloids to create "clean-label" ingredients with improved gelation, foaming, emulsification and stabilization properties. The second goal is to determine how food microstructure and ingredient interactions affect digestion. This work will inform the design of a delivery matrix for particular applications, such as foods and beverages with increased satiety and improved blood sugar response.
Faculty of Health Deakin University Australia
Professor Riddell is known for her expertise in food nutrition. Her research mainly focuses on the impact of the micronutrients iron, zinc, sodium and iodine on the health of general population and dietary changes that occur in young adults as they transition into independent living and the influence of prior expose to food and nutrition education.
Her current research projects investigate the impact of salt and iodine on the health of children; dietary strategies to improve intake and status of iron and zinc in adult women and an ongoing cross sectional study investigating food habits of young adults as they enter university.
National University of Singapore, Singapore
Professor Zhou is known for his expertise in food engineering and food processing. His research focuses on the following topics:
Functional Foods: effect of food processing on functional components such as antioxidants, isoflavones and probiotics; innovative processing technologies for next-generation functional foods, oral processing and in vitro digestion.
University of Guelph, Canada
Professor Barbut is known for his expertise in meat quality, protein gelation with an emphasis on structure function relationships, rheological properties and food safety. His research focuses on the following topics:
Safety of processed meat products (e.g., inactivation of E. coli O157:H7 in dry fermented products; validation of critical control points to reduce Salmonella).
College of Agriculture, Louisiana State University, USA
Professor Prinyawiwatkul is known for his expertise in the following areas:
Seafood, aquacultural and agricultural byproduct utilization
Faculty of Economics and Business, University of Amsterdam, Netherland
Professor Birbil is known for his expertise in AI & optimization techniques for business & society. His research interests center around optimization methods in data science and decision making. Lately, he is interested in interpretable machine learning and data privacy in operations research.
Quadram Institute, UK
Professor Wilde is known for his expertise in food structure, colloids and digestion. The main aims of his research are to understand how the microstructure of food changes during digestion and the impact of this on health. He is interested in how the molecular and interfacial properties influence the fundamental mechanisms that control the texture breakdown and digestion of food emulsion systems in order to develop strategies for improving the nutritional impact of dietary fats. This includes investigating the key interfacial and colloidal mechanisms underpinning the digestion and absorption of dietary fat, and how this may impact on physiological responses such as satiety, serum lipids and cholesterol.
School of Engineering & Physical Sciences, Institute of Biological Chemistry, Biophysics and Bioengineering, Heriot watt University, UK
Professor Euston is known for his expertise in food chemistry, protein chemistry and molecular simulation. His research focuses on the following topics:
- Theoretical (computer simulation) and experimental approaches to understanding the functional of food proteins.
- Modelling the adsorption of proteins at fluid (air-water and oil-water interfaces) with relevance to their emulsifying and foaming abilities.
- Studies of the denaturation aggregation and gelation of globular proteins and the self-association of casein to form micelles.
- Understanding the molecular basis of fat replacement and the surface chemistry of bile salts
- Molecular dynamics simulation of protein adsorption at fluid interfaces and globular protein denaturation
is organized by Department of Product Development, Faculty of Agro-Industry, Kasetsart University and financially supported by the Office of Ministry of Higher Education, Science, Research and Innovation; and Thailand Science Research and Innovation through the Kasetsart University Reinventing University Program 2021
The theme of the conference is “Perspectives on Agricultural Product Innovation toward Dynamic Changes”.
The IPD aims to:
Professor Edgar IV Chambers
Consumer acceptance of food grown or manufactured in the local or foreign countries - Global perspectives
Assoc.Prof. Bongkosh Vardhanabhuti
Potential health benefits of dairy proteins
Professor Lynn Riddell
Diet quality of university students
Professor Weibiao Zhou
Functional food product development: Can the function of bioactive compounds be boosted through processing?
Professor Shai Barbut
Automation in the meat industry - The impact of the pandemic
Professor Witoon Prinyawiwatkul
Consumer perception toward use of cricket powder in food
Professor Ilker Birbil
Data-Driven Decision Making
Professor Pete Wilde
Understanding the nutritional impact of food products using in vitro digestion models
Professor Stephen R. Euston
Reformulation of foods for protein and fat replacement
Conference Advisory Board
Assoc.Prof. Anuvat Jangchud
Assoc.Prof. Vichai Haruthaitanasan
Assoc.Prof. Penkwan Chompreeda
Assoc.Prof. Thongchai Suwonsichon
Organizing Committee
Assoc.Prof. Nantawan Therdthai Conference Chairman
Assoc.Prof. Suntaree Suwonsichon Vice chair
Assoc.Prof. Pitiporn Ritthiruangdej Vice chair
Assoc.Prof. Wannasawat Ratphitagsanti Committee
Asst. Prof. Withida Chantrapornchai Committee
Miss Supichaya Puangpikun Secretary
Public Relation and Registration Committee
Assoc.Prof. Pitiporn Ritthiruangdej Chair of Public Relation and Registration Committee
Asst.Prof. Aussama Soontrunnrudrungsri Committee
Miss Supichaya Puangpikun Secretary
Scientific Committee
Assoc.Prof. Suntaree Suwonsichon Chair of Scientific Committee
Assoc.Prof. Rungnaphar Pongsawatmani Committee
Assoc.Prof. Kamolwan Jangchud Committee
Assoc.Prof. Saowanee Lertworasirikul Committee
Assoc.Prof. Wannasawat Ratphitagsanti Committee
Asst.Prof. Thepkunya Harnsilawat Committee
Asst.Prof. Tantawan Pirak Committee
Assoc.Prof. Nopparat Prabsangob Committee
Professor Edgar IV Chambers Committee
Professor Witoon Prinyawiwatkul Committee
Assoc.Prof. Bongkosh Vardhanabhuti Committee
Professor Russell Keast Committee
Professor Ilker Birbil Committee
Professor Pete Wilde Committee
Professor Lynn Riddell Committee
Professor Weibiao Zhou Committee
Miss Sarisuk Sittiketgorn Secretary
Mrs. Kunyarin Hongthaitanaporn Secretary
Miss Jidarat Thanapreechawong Secretary
Proceeding Committee
Asst. Prof. Withida Chantrapornchai Chair of Proceeding Committee
Assoc.Prof. Hathairat Rimkeeree Committee
Asst. Prof. Walairut Chantarapanont Committee
Miss Jaruwan Jongsagulrungrote Secretary
Miss Juripon Keawsrito Secretary
Operation and Venue Committee
Assoc.Prof. Wannasawat Ratphitagsanti Chair of Operation and Venue Committee
Assoc.Prof. Hathairat Rimkeeree Committee
Assoc.Prof. Saowanee Lertworasirikul Committee
Asst. Prof. Withida Chantrapornchai Committee
Asst.Prof. Aussama Soontrunnrudrungsri Committee
Asst.Prof. Tantawan Pirak Committee
Assoc.Prof. Nopparat Prabsangob Committee
Miss Juripon Keawsrito Secretary
Mr.Satit Ritlertchai Secretary
Mrs. Kunyarin Hongthaitanaporn Secretary
Miss Jaruwan Jongsagulrungrote Secretary
Financial Committee
Assoc.Prof. Nantawan Therdthai Chair of Financial Committee
Dr.Siwaporn Ocharoen Committee
Mrs.Kantaras Wankrue Secretary
Book of Abstract and Proceedings are now available on IPD website.
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