28 April 2022

9.00-9.30 AM

Professor Edgar IV Chambers

Consumer acceptance of food grown or manufactured in the local or foreign countries - Global perspectives

9.30-10.00 AM

Assoc.Prof. Bongkosh Vardhanabhuti

Potential health benefits of dairy proteins

10.00-10.30 AM

Professor Lynn Riddell

Diet quality of university students

10.30-11.00 AM

Professor Weibiao Zhou

Functional food product development: Can the function of bioactive compounds be boosted through processing?

29 April 2022

8.30-9.00 AM

Professor Shai Barbut

Automation in the meat industry - The impact of the pandemic

9.00-9.30 AM

Professor Witoon Prinyawiwatkul

Consumer perception toward use of cricket powder in food

03.00-03.30 PM

Professor Ilker Birbil

Data-Driven Decision Making

03.30-04.00 PM

Professor Pete Wilde

Understanding the nutritional impact of food products using in vitro digestion models

04.00-04.30 PM

Professor Stephen R. Euston

Reformulation of foods for protein and fat replacement

The Conference Program - 28 April 2022

8.30-9.00

Opening ceremony

Keynote speeches
MC: Assistant Professor Dr. Aussama Soontrunnrudrungsri Assistant Professor Dr. Tantawan Pirak

9.00-9.30
Keynote speech 1

Professor Edgar IV Chambers

Keynote speech 1

Consumer acceptance of food grown or manufactured in the local or foreign countries - Global perspectives

9.30-10.00
Keynote speech 2

Assoc.Prof. Bongkosh Vardhanabhuti

Keynote speech 2

Potential health benefits of dairy proteins

10.00-10.30
Keynote speech 3

Professor Lynn Riddell

Keynote speech 3

Diet quality of university students

10.30-11.00
Keynote speech 4

Professor Weibiao Zhou

Keynote speech 4

Functional food product development: Can the function of fortified bioactive compounds be boosted through processing?

Oral presentations: Product Innovation
Chair: Associate Professor Dr. Hathairat Rimkeeree
Co-chair: Associate Professor Dr. Nopparat Prabsangob

13.00-13.20

Paper ID 5

Development of ‘Furikake’ as a savory condiment from tuna fish skin

 

Ruben Giovanno Christianto and Cynthia Andriani
Soegijapranata Catholic University, Indonesia

13.20-13.40

Paper ID 6

Development of instant ‘Xima’ (Mozambican porridge) to alleviate children malnutrition related problem in Mozambique

 

Cynthia Andriani et al.
Soegijapranata Catholic University, Indonesia

13.40-14.00

Paper ID 9

An affordable innovative alcohol beverage product development: sensory analysis and cost estimation

 

Yan-Jin Lin and Mohsen Gavahian
National Pingtung University of Science and Technology, Taiwan

Oral presentations: Food Chemistry/Nutrition/Quality
Chair: Associate Professor Dr. Hathairat Rimkeeree
Co-chair: Associate Professor Dr. Nopparat Prabsangob

14.10-14.30

Paper ID 1

Effect of Moringa oleifera leaf on qualities of sandwich cookies for pregnant women

 

Rianita Pramitasari et al.
Atma Jaya Catholic University of Indonesia, Indonesia

14.30-14.50

Paper ID 10

Effect of static in-vitro stimulated gastrointestinal model on antioxidant properties of encapsulates obtained from ionotropic gelation of antioxidant crude extracts from cold brew spent coffee ground after treated with simulated food process and thermal treatment

 

Onamon Chongsrimsirisakhol and Tantawan Pirak
Kasetsart University, Thailand

14.50-15.10

Paper ID 21

Formulation, characterization and antioxidant activity of microemulsion containing Nga-mon (Perilla frutescens) seed oil

 

Prakairat Tunit et al. Thammasat University, Thailand

Oral presentations: Processing Technology
Chair: Associate Professor Dr. Hathairat Rimkeeree
Co-chair: Associate Professor Dr. Nopparat Prabsangob

15.20-15.40

Paper ID 8

Predicting pressure drop of processing equipment by using food rheology parameters from two different models

 

Cynthia Andriani et al.
Lund University, Sweden
Soegijapranata Catholic University, Indonesia

15.40-16.00

Paper ID 15

Characteristics of pasting properties of different flour types under different cooling rates

 

Duanggamol Jullapanya and Rungnaphar Pongsawatmanit
Kasetsart University, Thailand

The Conference Program - 29 April 2022

8.15-8.30

Log in

Keynote speeches
MC: Assistant Professor Dr. Tantawan Pirak
Assistant Professor Dr. Aussama Soontrunnrudrungsri

8.30-9.00
Keynote speech 5

Professor Shai Barbut

Keynote speech 5

Automation in the meat industry - The impact of the pandemic

9.00-9.30
Keynote speech 6

Professor Witoon Prinyawiwatkul

Keynote speech 6

Consumer perception toward use of cricket powder in food

Poster presentations: Product Innovation
Chair: Assistant Professor Dr. Tantawan Pirak
Co-chair: Assistant Professor Dr. Aussama Soontrunnrudrungsri

10.00-10.10

Paper ID 11

Effects of yeast extract on the biotransformation of spent coffee grounds by fermentation with Saccharomyces cerevisiae

 

Yunjiao Liu et al.
National University of Singapore, Singapore

10.10-10.20

Paper ID 18

Development of anti-acne film containing binary extract from tropical fruit peels

 

Udomlak Sukatta et al. Kasetsart University, Thailand

Poster presentations: Food Chemistry/Nutrition/Quality
Chair: Assistant Professor Dr. Tantawan Pirak
Co-chair: Assistant Professor Dr. Aussama Soontrunnrudrungsri

10.30-10.40

Paper ID 3

Color, anthocyanins and antioxidant stability of Mao [Antidesma bunius (L.) Spreng] powder in food process models

 

Wetanee Singti and Chanon Sarasuk
Rajamangala University of Technology Krungthep, Thailand

10.40-10.50

Paper ID 13

Major phenolic compounds and bioactive properties of longan (Dimocarpus longan Lour.) seed and pericarp extracts

 

Thipaporn Thongkum et al.

10.50-11.00

Paper ID 12

Using near-infrared spectroscopy to predict moisture content of house crickets during drying process

 

Pitiporn Ritthiruangdej et al. Kasetsart University, Thailand

11.00-11.10

Paper ID 20

A small portable digital microscope device to detect sugar content in beverages powder for Diabetic patient – Home Applied

 

Arko Jatmiko Wicaksono
Universitas Gadjah Mada, Indonesia

Poster presentations: Processing Technology
Chair: Assistant Professor Dr. Withida Chantrapornchai
Co-chair: Associate Professor Dr. Saowanee Lertworasirikul

13.40-13.50

Paper ID 2

Effect of carrier and concentration for production of Mao [Antidesma bunius (L.) Spreng] powder obtained by drum drying

 

Wetanee Singti and Chanon Sarasuk
Rajamangala University of Technology Krungthep, Thailand

13.50-14.00

Paper ID 14

Study on quality changes of coconut milk mixed with mango juice using high pressure processing, high pressure homogenization and thermal processing during refrigerated storage

 

Wichuda Sumalai et al.
Kasetsart University, Thailand

14.00-14.10

Paper ID 17

Effect of heat treatment on calcium releasability in eggshell

 

Nantawan Therdthai et al.
Kasetsart University, Thailand

Poster presentations: Sensory and Consumer Research
Chair: Assistant Professor Dr. Withida Chantrapornchai
Co-chair: Associate Professor Dr. Saowanee Lertworasirikul

14.20-14.30

Paper ID 4

Preference mapping of commercial Nakhon Sawan’s style mochi

Chanon Sarasuk and Wetanee Singti
Rajamangala University of Technology Krungthep, Thailand

14.30-14.40

Paper ID 19

Effect of flavors and MSG on consumer perception and acceptance toward reduced-salt soup products

 

Chang Ting Chen et al. Kasetsart University, Thailand

Keynote speeches
MC: Assistant Professor Dr. Withida Chantrapornchai Associate Professor Dr. Saowanee Lertworasirikul

15.00-15.30
Keynote speech 7

Professor Ilker Birbil

Keynote speech 7

Data-Driven decision making with constraint learning

15.30-16.00
Keynote speech 8

Professor Pete Wilde

Keynote speech 8

Understanding the nutritional impact of food products using in vitro digestion models

16.00-16.30
Keynote speech 9

Professor Stephen R. Euston

Keynote speech 9

Reformulation of foods for protein and fat replacement