Conference Program
                                                                                      
DAY 1PLENARY SESSION (Grand Hall)
08.30 - 09.00Registration
09.00 - 9.40 OPENING CEREMONY
By Asst. Dr. Anadi Nitithamyong, FoSTAT President
Awards ceremony
Group photograph
09.40 - 10.00 Coffee break
10.00 - 10.40  Keynote Speech 1: Bioactive Peptides in Human Health and Disease Management: Recent Updates from in Vitro, Animal and Human Tests
By Prof. Dr. Rotimi Aluko
(University of Manitoba, Canada) 
10.40 - 11.20Keynote Speech 2: Data-Driven Decision Making by IoP (Internet of Persons) in the Cyber-Physical Integrated Society
By Prof. Noboru Sonehara
(Professor of Policy Studies, Director General of Research Institute of Policy Studies, Tsuda University (TU), and Honorary Professor of National Institute of Informatics (NII), Tokyo, Japan)  
11.20 - 12.00Keynote Speech 3: Environmental Monitoring Tools for Controlling Listeria spp. Contamination in Food Products
By Prof. Dr. Suwimon Keeratipibul
Ajinomoto Award for Outstanding Food Science & Technology Researcher Winner 2019  
12.00 - 13.30 Lunch
13.00 - 14.00 Poster Session 1
                                                                                                                           
DAY 1Room 1:Room 2:
Division A: Food Chemistry, Nutrition, and Analysis
Chair:
Asst.Prof.Dr. Suched Samuhasaneetoo, Silpakorn University
Co-Chair: Asst.Prof.Dr. Ratchadaporn Oonsivilai, Suranaree University of Technology
Division B: Food Processing and Engineering
Chair:
Assoc.Prof.Dr. Warangkana Sompongse, Thammasat University
Co-Chair: Asst.Prof.Dr. Ratchada Tungwongchai, Khon Kaen University
13.30 - 14.00Invited Speaker: Effects of Various Edible Salts on Gut Health and Microbiota
By Prof. Dr. Kyung-Sik Ham
Mokpo National University, South Korea 
13.30 - 14.00Invited Speaker: Microwave Food Processing: Opportunity and Challenge
By Asst. Prof. Dr. Sirichai  Songsermpong
Kasetsart University, Thailand
14.00 - 14.20AOB80: Vitamin A-Fortified Rice Modulating Gut Microbiota of Infant and Lactating Women in Thailand
By  Mr. Lukman Azis *
14.00 - 14.20BOP 34: Optimization of Microwave Heating of Liquid Enteral Nutrition Product Using Response Surface Methodology
By  Mr. Tanathep Leungtongkum
14.20 - 14.35AOB84: Effect of Nitrogen Supply and Artificial Lights on Growth and Nutritional Qualities of Hydroponic Lettuce (Lactuca Sativa L.)
By  Ms. Aye Nwe Win *
14.20 - 14.35BOP141: Drying Time Reduction of Microwave-assisted Hot Air Dryer for Dehydrated ‘Phulae’ Pineapple
By  Mrs. Senteni Babongile Mamba *
14.35 - 14.50AOB113: Antioxidant Activity of Mangosteen Pericarp Extract Mixed by N,O-Carboxymethylchitosan with Various Molecular Weights
By Ms. Nareekan Chaiwong
14.35 - 14.50BOB45: Combination of Microwave Heating and Boiling Reduced Gout-Inducing Compounds in Thai Bamboo Shoot
By  Mr. Korakot Charoensri *
14.50 - 15.10Coffee break14.35 - 14.50Coffee break
15.10- 15.40Invited Speaker: Anti-oxidant and Anti-Alzheimer Activities of Gynura procumbens and Gynura divaricata Leave Extracts in PC-12 Cells
By Dr. Dalad Siriwan
Deputy Director of Planning, Institute of Food Research and Product Development, Kasetsart Universit
15.10- 15.40Invited Speaker: Innovation Processing of Membrane Filtration for Foods: Minimum-Thermal Pasteurization of Fruit Juice by Microfiltration
By Assoc.Prof. Dr. Wirote Youravong
Prince of Songkla University, Thailand
15.40 - 15.55AOB122: Physicochemical Properties of Tilapia (Oreochromis niloticus) Actomyosin at Various NaCl Concentrations under High Intensity Ultrasound
By  Ms. Ling Tang *
15.40 - 15.55BOJ 57: Improving Tenderness of Breast Meat of Spent-Laying Hens Using Marination in Alkaline or Acidic Solutions 
By  Ms. Chattrapon Koeipudsa
15.55 - 16.10AOB133: Improvement of anthocyanin stability by rice bran hydrolysates prepared using mild-subcritical alkaline water extraction and proteolysis
By  Ms. Priyanuch Khamwut
15.55 - 16.10BOJ 64: Physicochemical Properties and Antioxidant Activity of Spray Dried Encapsulated Curcumin Powder
By  Mr. Alwani Hamad
16.10 - 16.25AOB145: Effect of Acidification and Concentration of Ethanol on The Antioxidant Properties of Morinda citrifolia Leaf Extract with Simultaneous Identification of Catechins by UPLC-TWIMS-QTOF
By  Dr. Zamzahaila Mohd Zin
16.10 - 16.25BOP 36: Potential Use of Liquid Egg Yolk as an Encapsulating Material
By  Ms. Jidapa Jaroensaensuai
16.25 - 16.40AOP56: Anti-Inflammatory Activity of In Vitro Gastrointestinal Digested Cold Pressed Rice Bran Oil in LPS-Stimulated THP-1 Macrophages
By  Ms. Raweephorn Kaewsaen * 


                                                                                                                           
DAY 1Room 3:Room 4:
Division (C) Food Product Development, Sensory, and Consumer Science Research and Sensory
Chair: Assoc.Prof.Dr. Hathairat Rimkeeree, Kasetsart University
Co-Chair: Asst. Prof. Dr. Siwatt Thaiudom, Suranaree University of Technology
Division (D) Food Microbiology, Food Biotechnology, Fermentation
Chair: Prof.Dr. Warawut Krusong,   King Mongkut''''''''s Institute of Technology Ladkrabang
Co-Chair: Assoc.Prof.Dr. Borwonsak Leenanon, Khon Kaen University
13.30 - 14.00 Invited Speaker: Human Senses and Perceptions in Food Product Development Process
By  Dr. Wilatsana Posri
Harper Adams University, UK 
13.30 - 14.00 Invited Speaker: Current and Future Global Emerging Microbial Food Safety Issues
By Prof. Dr. Francisco Diez-Gonzalez
Professor and Director, Center for Food Safety, College of Agricultural & Environmental Sciences
14.00 - 14.30 Invited Speaker: Talk to Me! Understand Consumer Through Network Analysis.
By  Dr. Kannapon Lopetcharat
Neuveau Centrice Co. Ltd.
14.00 - 14.15 DOJ165: Oligosaccharides from Rice Straw and Rice Husk Produced by Glycoside Hydrolase Family 10 and 11 Xylanases
By  Ms. Alisa Pattarapisitporn * 
14.30 - 14.45 COB82: Perspectives on Food Consumption in Dysphagia Patients through In-depth Interview: Case Study in Thailand
By  Ms. Sirikarn Wisetsuwannaphum
14.15 - 14.30 DOP172: Optimization of Ultrasound Microencapsulation by the Mixture of Maltodextrin and Gum Arabic for Enhanced Protein Riceberry Bran Extracts with Mixed Fungi and using Subcritical Water Extraction
By  Ms. Paerwa Phadungruangkij
14.45 - 15.00 COP15:  Physicochemical Properties of Vietnamese Tamarind Fish Sauce Fortified with Iron and Zinc during Storage
By  Ms. Tien Phung Nguyen
14.30 - 15.00 Invited Speaker:  Phage Applications for Food Safety
By  Asst. Prof. Dr. Kitiya Vongkamjan
Prince of Songkla University, Thailand 
15.00 - 15.20Coffee break15.00- 15.20Coffee break
15.05 - 15.35Invited Speaker: Linking usage to hedonic with machine learning strategies.
By  Assoc. Prof. Dr. Sébastien Lê
Laboratoire de mathématiques appliquées, France
Division A: Food Chemistry, Nutrition, and Analysis
Chair:
Asst.Prof.Dr. Suched Samuhasaneetoo, Silpakorn University 
Co-Chair: Asst.Prof.Dr. Ratchadaporn Oonsivilai, Suranaree University of Technology  
15.35 - 15.50 COP136: Effect of Batter Ageing on Physico-chemical and Sensory Properties of Sel-Roti
By  Mr. Arjun Adhikari
15.05 - 15.35 Invited Speaker:  Prebiotic Galacto-Oligosaccharides Feeds Enhance Animal Health, Production and Food Safety
By Prof. Dr. Ian Connerton
School of Biosciences University of Nottingham, UK 
15.50 - 16.05 COJ164: Healthier Cooked Mixed Rice: Comparison of Rate-All-That-Apply and Quantitative Descriptive Analysis Techniques for Different Cooking Methods on Sensory Characteristics, Consumer Acceptance and Purchase Intent 
By  Ms. Sopheavi Mao
15.35 - 15.50 AOP62:  Effect of Banana (Musa sapientum L.) Peel Extract on Lipid Oxidation of Fried Mung Dalmoth during Storage
By  Mr. Padam Raj Bhusal

15.50 - 16.05 AOP69: Yield and Quality of Oil from Coconut Residue Extracted by Ethanol: Effect of Moisture Content and Solvent to Solid Ratio
By  Ms. Natcha Pilakjanyakul *
16.05 - 16.20 AOP106: Effect of Ascorbic Acid and Hydrogen Peroxide on Gel-Forming Ability from Sardine Surimi
By  Mr. Danou Pao *
               
DAY 1Room 5: 212
16.30 - 18.00FIFSTA Annual  Meeting
                                                                                     
DAY 2PLENARY SESSION (Joined room 214-215)
08.30 - 09.00Registration
09.00 - 9.40 Keynote Speech 4: Application of Microbial Risk Assessment in Food Regulations
By  Prof. Dr. Francisco Diez-Gonzalez
Director of UGA Center for Food Safety, the University of Georgia, Georgia, USA
9.40 - 10.20 Keynote Speech 5:  Bridging The Gap Between Research and Commercialization: Industry Perspectives
By  Dr. Tunyawat  Kasemsuwan
Director of the Global Innovation Center, Thai Union Group
10.20 - 10.40 Coffee break
10.40 - 11.20Keynote Speech 6:  Production and Use of Prebiotic Galacto-Oligosaccharides
By Prof. Dr. Ian Connerton
School of Biosciences, University of Nottingham, UK  
Jun 14, 2019 
11.20 - 12.00
Keynote Speech 7:  Food Innopolis Thailand, A Global Food Innovation Hub as A Gateway to ASEAN
By Asst. Prof. Dr. Akkharawit Kanjana-Opas
Chief Executive Officer (CEO), Food Innopolis  
12.00 - 13.30 Lunch
13.00 - 14.00 Poster Session 2
                                                                                                             
DAY 2Room 1: 214 - 215Room 2: 218
Division A: Food Chemistry, Nutrition, and Analysis
Chair:
Asst.Prof.Dr. Suched Samuhasaneetoo, Silpakorn University
Co-Chair: Asst.Prof.Dr. Ratchadaporn Oonsivilai, Suranaree University of Technology
Division E: Related Topics (Food Packaging, Food Safety & Quality, Food Laws & Regulations, Food Policy, etc.)
Chair:
Assoc.Prof. Dr. Chaleeda Borompichaichartkul, Chulalongkorn University
Co-Chair: Assoc.Prof. Dr. Manote Sutheerawattanonda, Suranaree University of Technology
13.30 - 14.00 Invited speaker:  Communicating Benefits of Functional Foods Using Health Claims – Regulatory Landscape in SEA Region
By Pauline Chan
Director International Life Science Institute,  Southeast Asia Region, Singapore 
13.30 - 14.00 Invited Speaker:  Overcoming Challenges in Food Safety and Hygiene Management
By  Dr. Heng Hui Gan
Senior Specialist (Food Chemistry & Safety), Nanyang Polytechnic (School of Chemical & Life Sciences), Singapore 
14.00 - 14.15 AOP137: The Effect of Ultrasonic-Assisted Extraction Condition on Bioactive Compounds and Antioxidant Activities of Colored Rice
By   Ms. Kusalin Bandasakpisal
14.00 - 14.15 EOJ67: Combination of Lemongrass and Lemon Basil Essential Oils Inhibited Bacterial Growth and Improved Shelf Life of Chicken Fillets
By Mrs. Dwi Hartanti
14.15 - 14.30 AOJ58: Metabolic Profiles Analysis and DPPH Radical-Scavenging Assay of Mango Wine During Fermentation
By   Mr. Nutthapol Wattanakul
14.15 - 14.30EOP16: Contamination Characteristics of Listeria monocytogenes and Salmonella Typhimurium on Radish Sprouts during Seed Germination
By Mr. Todsaphon Pimrat *
14.30 - 14.45BOP 81: Effect of Konjac Glucomannan Concentration and Oil-phase Volume Fraction on the Stability of Curcumin-Loaded-Oil-in- Milk System
By  Ms. Afwa Hayuningtyas *
14.30 - 15.00 Invited speaker:  Fermentative Production of Succinic Acid for A Potential Use in Food Industry 
By  Assoc. Prof. Dr. Kaemwich Jantama
Suranaree University of Technology, Thailand
14.45 - 15.00BOP114: Effects of pH and Calcium Treatments on Firmness Retention and Physicochemical Properties of Frozen Mangoes
By Ms. Nawaporn Hongpan *
15.00 - 15.20Coffee break15.00 - 15.20Coffee break
15.20- 15.50 Invited Speaker:  Synchrotron Infrared Microspectroscopy for Food and Agricultural Sciences
By  Dr. Kanjana Thammanu
Synchrotron Light Research Institute, Thailand 
15.20- 15.50 Invited Speaker: Hello! Are You Making Happy, Healthy and Green Food Choice?
By  Dr. Wilatsana Posri
Harper Adams University, UK 
15.50 - 16.05 AOP127: Application of Fourier Transform Infrared Spectroscopy for Analysis the Stability of Calcium Fortified Sterilized Goat, Cow and Soy Milk
By Ms. Fareeda Hawae *
15.50 - 16.05 Invited Speaker: An Application of Machine Learning to Identify the Active Users of Magic Fridge, The App to Cook Simple Meals, Save Money and Say Goodbye to Waste.
By  Assoc. Prof. Dr. Sébastien Lê
Laboratoire de mathématiques appliquées, France

16.05 - 16.20 EOB152: Nitrogen level modification affecting on quality of iceberg lettuce grown in a plant factory system
By Mr. Takon Wittayatanalattana *
                                                                 
DAY 2Room 3: 218Room 4: 219
10.30 - 12.00Food Science Academic Session By AIAC ORAL PRESENTATION COMPETITION (OPEN SESSION)
(10.20 - 10.23) Introduction 
12.00 - 13.30Lunch
13.30 - 14.00 Poster Session 2
13.30 - 15.00

Food Innovation and Regulation Network Forum: Innovation of Functional Food Roadmap & Health Claims Navigation of Thailand 

(Roadmap นวัตกรรมของFunctionalFoods และทิศทางการ

กล่าวอ้างทางสุขภาพของประเทศไทย) By  FIRN

ORAL PRESENTATION COMPETITION 
15.00 - 15.30 Coffee break
15.30 - 16.00

Food Innovation and Regulation Network Forum: Innovation of Functional Food Roadmap & Health Claims Navigation of Thailand 

(Roadmap นวัตกรรมของFunctionalFoods และทิศทางการ

กล่าวอ้างทางสุขภาพของประเทศไทย) By  FIRN

ORAL and POSTER Awards PRESENTATION
                       
Grand Hall 203
DAY 2 Student Chapter I
10.30 - 16.00 Food Innovation Contest 2019
                                                                             
DAY 3 Student Chapter II
Room 1: Grand Hall 202-203 Room 1: Grand Hall 202-203 
09.00 - 16.30 FoSTAT- Nestlé Quiz Bowl 2019
(Screening Round) 
FoSTAT- Nestlé Quiz Bowl 2019
(Screening Round) 
Division F: Industrial session
Room 2: EH106
09.00 - 12.00 Division (F)  Food Business Clinic
Room 3: EH106
10.00 - 15.00 Division (F)  Food Business Clinic Division (F)  Food Business Clinic



Keynote Speakers


(Keynote 1)

Prof. Dr. Rotimi Aluko 




Department of Human Nutritional Sciences

University of Manitoba, Canada

Topic: Bioactive peptides in human health and disease management: recent updates from in vitro, animal and human tests

______________________________________________________________________________________________________________________

(Keynote 2) 
Prof. Noboru Sonehara



Professor of Policy Studies, Director General of the Research Institute of Policy Studies, Tsuda University, Japan

Honorary Professor of National Institute of Informatics (NII) and SOKENDAI, Japan


Topic: Data-Driven Decision Making by IoP (Internet of Persons) in the Cyber-Physical Integrated Society

______________________________________________________________________________________________________________________

(Keynote 3) 
ProfDrFrancisco Diez-Gonzalez



University of Georgia, USA

Topic: Application of microbial risk assessment in food regulations

______________________________________________________________________________________________________________________

(Keynote 4)
DR. Tunyawat Kasemsuwan




Director of the Global Innovation Center

Thai Union Group

Topic: Bridging between research and commercialization: industry perspectives

______________________________________________________________________________________________________________________

(Keynote 5)
Prof. Dr. Ian Connerton



School of Biosciences

University of Nottingham

Topic: Industrial production of prebiotic galacto-oligosaccharides

______________________________________________________________________________________________________________________

(Keynote 6)
Asst. Prof. Dr. Akkharawit Kanjana-Opas



Vice President

National Science and Technology 

Development Agency 

Topic: Food Innopolis: Food Innovation Hub in ASEAN

______________________________________________________________________________________________________________________



Invited Speakers


(A1: Food Chem)

Prof. Dr. Kyung-SikHam



Department of Food Science and Biotechnology

Mokpo National University, South Korea

Topic: Effects of various edible salts on gut health and microbiota

______________________________________________________________________________________________________________________



(A2: Food Chem)

Dr. Dalad Siriwan



Deputy Director of Planning

Institute of Food Research and Product Development

Kasetsart University, Thailand

Topic: Anti-oxidantand anti-Alzheimer activities of Gynura procumbensand Gynura divaricataleaveextracts in PC-12 cells

______________________________________________________________________________________________________________________


(B1: Food Processing)

Asst. Prof. Dr. Sirichai Songsermpong



Kasetsart University, Thailand

Topic: Microwave Food Processing:Opportunity and Challenge

______________________________________________________________________________________________________________________


(B2: Food Processing)

Assoc. Prof. Dr. Wirote Youravong



Prince of Songkla University, Thailand

Topic: Innovation Processing of Membrane Technology for Foods

______________________________________________________________________________________________________________________


(C1: PD)

Dr. Wilatsana Posri


Senior Lecturer in Food Science

Academic Deparment: Food Technology and Innovation

Harper Adams University, UK

Topic: Hello! Are you making happy, healthy and green food choice?

______________________________________________________________________________________________________________________


(C2: PD)

Assoc. Prof. Dr.  Sébastien Lê


Laboratoire de mathématiques appliquées, France

Topic: Analysis of huge set of products - Machine learning applied to product development

______________________________________________________________________________________________________________________


(C3: PD)

Dr. Wilatsana Posri


Senior Lecturer in Food Science

Academic Deparment: Food Technology and Innovation

Harper Adams University, UK

Topic: Human senses and perceptions in food product development process

______________________________________________________________________________________________________________________


(C4: PD)

Dr. Kannapon Lopetcharat


Neuveau Centrice Co. Ltd., Thailand

Topic: Talk to Me! Understand consumer through network analysis

______________________________________________________________________________________________________________________


(D1: Food Micro)

Prof. Dr. Francisco Diez-Gonzalez



University of Georgia, USA

Topic: Current and future global emerging microbial food safety issues

______________________________________________________________________________________________________________________


(D2: Food Micro)

Asst. Prof. Dr. Kitiya Vongkamjan



Prince of Songkla University, Thailand

Topic: Phage applications for food safety

______________________________________________________________________________________________________________________


(D3: Food Micro)

Assoc. Prof. Dr. Kaemwich Jantama



School of Biotechnology

Suranaree University of Technology, Thailand

Topic: Fermentative production of succinic acid for a potential use in food industry 

______________________________________________________________________________________________________________________


(E1: Related Topic)

Prof. Dr. Ian Connerton


School of Biosciences

University of Nottingham

Topic: Prebiotic galacto-oligosaccharides feeds enhance animal health, production and food safety

______________________________________________________________________________________________________________________


(E2: Related Topic)

Dr. Pauline Chan


Director, Scientific Programs at ILSI SEA Region

(International Life Sciences Institute Southeast Asia Region)

Topic: Information related to functional foods in the Southeast Asia Region

______________________________________________________________________________________________________________________


(E3: Related Topic)

Dr. Hen Hui Gan



Senior Specialist (Food Chemistry & Safety)

Nanyang Polytechnic (School of Chemical & Life Sciences), Singapore

Topic:  Overcoming Challenges in Food Safety and Hygiene Management

______________________________________________________________________________________________________________________


(E4: Related Topic)

Dr. Kanjana Thammanu



Synchrotron Light Research Institute, Thailand

Topic: Synchrotron IR microspectroscopy for food and agricultural sciences 

______________________________________________________________________________________________________________________