Keynote Speakers



Prof. Bruce R. Hamaker, Ph.D.


Department of Food Sciences, Purdue University, USA





Keynote Speaker

Topic : Potential of targeted prebiotics for improved gut health


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Prof. Richard Archer, Ph.D.


School of Food and Advanced Technology, Massey University, New Zealand






Keynote Speaker

Topic : Enabling sustainable healthy use of food materials: recent New Zealand food engineering research


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Prof. Pete Wilde, Ph.D.




Quadram Institute, UK





Keynote Speaker

Topic : The design of food matrix structure to develop healthier and more sustainable foods


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Invited Speakers



Prof. Vimal Karani, Ph.D.



Department of Food and Nutritional Sciences, University of Reading, UK




Division (A) Food Chemistry, Nutrition, and Analysis

Topic : Milk intake and cardiometabolic traits - a study in ~2 million people


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Assoc. Prof. Chalat Santivarangkna, Ph.D.



The Institute of Nutrition, Mahidol University, Thailand




Division (A) Food Chemistry, Nutrition, and Analysis

Topic : Water lentil: from duck till dawn of the tiny green superfood


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Prof. Buddhi Lamsal, Ph.D.



Department of Food Science and Human Nutrition, Iowa State University, USA






Division (B) Food Processing and Engineering

Topic : Conventional and novel technologies for extraction of plant protein and impact on structure and functionality


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Assoc. Prof. Nantawan Therdthai, Ph.D.



Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Thailand





Division (B) Food Processing and Engineering

Topic : The solution of rice modification for human health and well-being


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Prof. Jeehyun Lee, Ph.D.



Department of Food Science and Nutrition, Pusan National University, Korea





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

Topic : How to navigate health-biased sweetness intensity when utilizing Just- about-right scale


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Mr. Ryan Ahn



 Vice President of Innovation and Application, Gastrograph AI, USA





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

Topic : Leveraging AI for predictive sensory analysis in food and beverage product development


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Mr. Weerapong Woraprayote, Ph.D.



BIOTEC, Thailand
(Winner of Ajinomoto – FoSTAT Award 2021 for Young Food Scientist)





Division (D) Food Microbiology, Food Biotechnology, Fermentation

Topic : Discovery and development of lactic acid bacterial and food protein-derived antimicrobial peptides for food industry


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Asst. Prof. Chitsiri Thongson Rachtanapun, Ph.D.



Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Thailand





Division (D) Food Microbiology, Food Biotechnology, Fermentation

Topic : Natural preservatives: challenges and efforts for future food


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Mrs. Padmaja Bandaru



Senior Packaging Technologist of YFY Jupiter, Australia




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

Topic : Sustainable packaging


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Assoc. Prof. Natdanai Harnkarnsujarit, Ph.D.



Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Thailand



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

Topic : Innovative and sustainable design of packaging materials for health and well-being


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