June 17, 2021                                                                                      

Session 1Opening Remark and Keynote Speeches


MC: Assoc. Prof. Dr. Sopark Sonwai, Silpakorn University



Log In 09.00 - 9.15

09.00 - 11.30

10.00 - 10.15

Opening remark


By Assistant Professor Dr. Anadi Nitithamyong, President of FoSTAT

Associcate Professor Dr.  Wirote  Youravong, Dean of Faculty of Agro-Industry, Prince of Songkla University, Thailand

Assistant Professor Dr. Arunsri Leejeerajumnean, Dean of Faculty of Engineering and Industrial Technology, Silpakorn University, Thailand
10.15 10.30

Keynote speech 1: Waiter there is a cyclic peptide in my soup


By Professor Martin Reaney, (BCG) College of Agriculture and Bioresources, University of Saskatchewan, Canada
10.35 10.50
Keynote speech 2: Key technologies for hazard identification and control of important food-borne pathogens in dairy products

By Professor Xin Wang, North West Agricultural and Forestry University, Professor in Food Safety/Microbiology, China
10.55 11.10

Keynote speech 3Food-water-energy-Climate nexus calls for advancing the bio-economy


By Professor Joachim Müller, Professor and Head of the Department Agricultural Engineering in the Tropics and Subtropics and the Institute of Agricultural Engineering, University of Hohenheim, Germany


Group Photo

Poster Session 1


12.10 - 12.35

12.10 - 12.15

P2-CP: Effect of Gelatin and Pectin on the Physicochemical and Sensory Properties of Candied Golden ‘Nam Dok Mai’ Mango (Mangifera indica Linn.)


By Asst.Prof.Dr. Panida Rattanapitigorn

12.15 - 12.20

P5-AB: Gelatin from lizardfish (Saurida micropectoralis) skin: Chemical compositions and functional properties


By Acting Sub Lt. Sakonwat Kuepethkaew

12.20 - 12.25

P9-AB: Cryoprotective effect of gelatin hydrolysate from threadfin bream skin on natural actomyosin of threadfin bream subjected to different freeze-thaw cycles


By Acting Sub Lt. Sakonwat Kuepethkaew

12.25 - 12.30

P6-AB: Endogenous proteinases in beadless barb (Anematichthys apogon)


By Ms. Pakteetra Sripoka

12.30 - 12.35

P8-AB: Some observations during autolysis at ambient temperature of beardless barb (Anematichthys apogon)


By Ms. Pakteetra Sripoka

Poster Session 2


12.10 - 12.35

12.10 - 12.15

P10-EJ: Hydroxypropyl methylcellulose films incorporated with black pepper extracts: Physical, mechanical and antimicrobial properties


By Assc. Prof. Dr. Thawien Wittaya

12.15 - 12.20

P12-EP: Properties and characteristics of biodegradable molded pulp packaging from tea waste: effect of tea waste/starch/poly(lactic acid) ratio and plasticizers


By Assc. Prof. Dr. Thawien Wittaya

12.20 - 12.25

P18-AP: Effect of sorghum flour substitution on pasting and thermal properties of wheat flour


By Ms. Eunice Muute Muema

12.25 - 12.30

P20-AP: Pasting properties and viscoelstic behaviors of rice - mung bean composite flour


By Mr. Teeratat Piyapattanamongkol

12.30 - 12.35

P21-AP: Effect of soluble and insoluble fibers on pasting behavior, gelatinization, and retrogradation of wheat flour


By Mrs. Arati Bhatta

Poster Session 3


12.10 - 12.35

12.10 - 12.15

P23-AB: Effect of different solvents on extraction and antioxidative activity of phenolic compounds from sacha inchi (Plukenetia volubilis L.) shells


By Mrs. Arthittaya Thuanthong

12.15 - 12.20

P71-AB: Extraction and stability studies of lipases from the visceral organs of albacore tuna (Thunnus alalunga)


By Mrs. Arthittaya Thuanthong

12.20 - 12.25

P29-AP: Preparation and physicochemical properties of rice bran oil blended with canola oil, camellia oleifera seed oil and flaxseed oil for use as cooking oil


By Ms. suparada kaikaew

12.25 - 12.30

P30-BP: Physicochemical properties of Tapioca flour as effect by gamma irradiation


By Ms. Pitchalai Khwansakool

12.30 - 12.35

P31-EP: Drinking Water Cap : Torsion Reducing Design for the Elderly in Thailand


By Mrs. Bussakorn Praditniyakul

Poster Session 4


12.10 - 12.35

12.10 - 12.15

P34-AB: Effect of Ultrasonic Treatment on Yield and Some Characteristics of Pepsin Soluble Collagen from Tilapia (Oreochromis niloticus) Scale


By Asst.Prof.Dr. Phanat Kittiphattanabawon

12.15 - 12.20

P35-AP: Effects of composition of almond (Prunus dulcis) milk and temperature on almond milk gelation


By Ms. Thiri Hlaing

12.20 - 12.25

P39-AB: Effect of pretreatments and retort process on characteristics and sensory quality of edible bird’s nest beverage


By Mr. Kasidate Chantakun

12.25 - 12.30

P41-DP: Microbial inactivation of mango juice by UV radiation


By Ms. Htay Htay Wai

12.30 - 12.35

P46-CP: Product Development of Functional Milk Beverage with Curcumin Extract by Encapsulation Technique for Elders


By Ms. Kultheera Thanapirunthorn

Poster Session 5


12.10 - 12.35

12.10 - 12.15

P42-EB: Acute Toxicity Hypoglycamic Activity and Glucose Tolerance Test of Mixed Fruit Extracts in Animal Model


By Dr. Udomlak Sukatta

12.15 - 12.20

P43-AB: Chemical Composition and Biological Activity of Commercial Cultivars of Dendrobium Orchids


By Dr. Udomlak Sukatta

12.20 - 12.25

P47-AB: Extraction and characterization of skipjack tuna eyeball oil produced using autoclaving method


By Mr. Khamtorn Pudtikajorn

12.25 - 12.30

P48-AB: Comparison of cholesterol removal in Pacific white shrimp (Litopenaeus vannamei) cephalothorax lipid using saponin and beta cyclodextrin (βCD)


By Mr. Navaneethan Raju

12.30 - 12.35

P49-AB: Shelf-life extension of Nile tilapia fillets using betel leaf ethanolic extract dechlorophyllized using sedimentation process


By Mr. Mohamed Abdelmonem Tagrida

Poster Session 6


12.10 - 12.35

12.10 - 12.15

P52-AP: The comparison of nutritional values, physical properties and health benefits of black bean flour, wheat flour, glutinous rice flour and corn flour


By Ms. sararat konglaor

12.15 - 12.20

P55-AP: Dipeptidyl peptidase-4 inhibitory peptides from bee pollen Apis mellifera


By Ms. Usa Mongkolnkrajang

12.20 - 12.25

P56-DB: Cholesterol-lowering agent biosynthesis by Monascus purpureus using purple corn cob KPSC 903 and their application in health products


By Ms. Prapassorn Rugthaworn

12.25 - 12.30

P58-AP: Effects of Bee Pollen Peptide on Murine Melanoma Cells (B16F10) in Vitro and Zebrafish Embryos in Vivo


By Ms. Papassara Sangtanoo

12.30 - 12.35

P62-EB: Prevalence of E. coli in Leafy Green Produce in Bangkok and Greater Bangkok Metropolitan Area, Thailand


By Ms. Sopanant Datta

Poster Session 7


12.10 - 12.35

12.10 - 12.15

P59-EB: Pressure Treatment Delays Microbial Growth in Fresh-cut Guava (Psidium guajava L.)


By Asst.Prof.Dr. Matchima Naradisorn

12.15 - 12.20

P60-EB: Influence of Pressure Treatment on Telescoping Symptom and Quality of Fresh-cut Lemongrass


By Asst.Prof.Dr. Matchima Naradisorn

12.20 - 12.25

P65-AP: Modulation of rice protein polysaccharide to stabilized oil in water emulsion in coconut milk model


By Ms. Kewalin Phakthawat

12.25 - 12.30

P68-CP: Study of attitude and consumer behaviour of ready-to-eat strip healthy Chinese sausage


By Ms. soontaree benjamas

12.30 - 12.35

P74-AP: Pasting, gelatinization, and retrogradation of banana flour as affected by hydrocolloid incorporation


By Ms. Rosalin Herman

Poster Session 8


12.10 - 12.35

12.10 - 12.15

P76-BP: Production of drum-dried snack from squid fin


By Ms Kanyarak Meesat

12.15 - 12.20

P78-AB: Effects of Extraction Parameters on Characteristics of Suaeda Maritima Salt


By Dr. Kitipong Promyo

12.20 - 12.25

P79-DP: Antimicrobial Capacity of Peptide Derived from Rice Protein


By Ms. Vansiri Ngamsiriudom

12.25 - 12.30

P82-AP: Process optimization for pectinase-assisted extraction on quality of date palm juice


By Ms. Pitchaya Tuntiteeraboon

12.30 - 12.35

P83-EB: Characterization of Carboxymethyl Cellulose Powder and Film from Young Palmyra Palm Fruit Husk


By Dr. PIMONPAN KAEWPRACHU

Session 2Oral Presentation of Division A 

Food Chemistry, Nutrition, and Analysis )


ChairAssoc. Prof. Dr. Utai  Klinkesorn, Kasetsart University 

Co-ChairDr. Thanasak Sae-leaw, Prince of Songkla University

 

 








Log In 12.45 12.55

13.00 - 14.40

Session 3Oral Presentation of Division E 

Related Food Topics (Food Packaging, Food Safety & Quality, Food Laws & Regulations, Food Policy, etc.) )  


ChairAssoc. Prof. Dr. Waranyou Sridach, Prince of Songkla University

Co-Chair: Dr. Ladawan Songtipya, Prince of Songkla University

(Invited speech to O156-EB 6)



ChairAsst. Prof. Dr. Busarakorn Mahayothee, Silpakorn University

Co-Chair: Asst. Prof. Dr. Kanokwan Kingphadung, Silpakorn University

(O116-EP 7 to Group Photo)

 


Log In 12.45 12.55

13.00 - 15.15
13.00 - 13.15

Invited speech 1: Recent developments in mitigating 3-monochloropropane-1,2-diol (3-MCPD) ester and glycidyl ester in palm oil


By Professor Chin Ping Tan, University Putra Malaysia, Professor of Lipid Chemistry and Technology, Malaysia 
13.00 - 13.15

Invited speech: Novel time-temperature indicator from polydiacetylene/silver nanoparticles embedded in carboxymethyl cellulose


By Assoc. Prof. Dr. Pornchai Rachtanapun, Chiang Mai University
13.15 - 13.30

Invited speech 2: Application of chemometrics to develop green analytical methods for rapid determination of bioactive compounds in rice grains


By Dr. Widiastuti Setyaningsih, Universitas Gadjah Mada,  Indonesia
13.15 - 13.25

O22-EP 1: Effects of Indian gooseberry extract on properties of edible soy protein isolate/fish gelatin-based composite film


By Ms. Wannachat Suksawat, Chulalongkorn University 
13.30 - 13.40

O50-AP: Molecular signatures of organic liquid milk products in Thailand revealed by 1H-NMR metabolomics approach 


By Ms. Thanitaporn Phuenpong, Chulalongkorn University
13.25 - 13.35

O28-EB 2: Biodegradable functional packaging compounding citral and α-terpineol for Pacific white shrimp preservation 


By Ms. Yeyen Laorenza, Kasetsart University 
13.40 - 13.50

O53-AB: Assessment of aroma characteristics in Okinawan pineapple (Ananas comosus) breeding lines by GC-MS-based electronic nose profiling and odor activity value calculation


By Assoc. Prof. Dr. Yonathan Asikin, University of the Ryukyus, Japan 
13.35 - 13.45

O104-EB 3: Development of the consumption factor for safety assessment of food contact material produced from recycled PET plastic using Thai consumption survey 


By Assoc. Prof. Dr. Chaniphun Butryee, Mahidol University
 
13.50 - 14.00

O54-AB: Evaluation of free and glycosidically bound aroma compounds in Okinawan pineapple (Ananas comosus)


By Assoc. Prof. Dr. Yonathan Asikin, University of the Ryukyus, Japan

13.45 - 13.55

O149-EP 4: Carboxymethyl cellulose coating with lemongrass essential oil to reduce postharvest losses of tomato 


By Mrs. Haddy Bah, Mae Fah Luang University
14.00 - 14.10

O63-AP: Acrylamide exposure of the Thai population from consumption of coffee brew


By Ms. Pollacha Pooput, Kasetsart University

13.55 - 14.05

O150-EP 5: Quality changes in fresh-cut ‘Nam Dok Mai Si-Thong’ mango stored under passive and active modified atmosphere packaging


By Mr. Thet Naing Aye, Mae Fah Luang University

14.10 - 14.20

O67-AP: Physicochemical properties, protein and starch digestibility of pigeon pea flour and its partial substitution in whole wheat flour


By Ms. Sirin Sachanarula, Chulalongkorn University

14.05 - 14.15

O156-EB 6: Short-term superatmospheric oxygen and anoxia treatment influence postharvest quality of strawberry (Fragaria x ananassa Duch.)


By Mr. Peeraphat Prempree, Mae Fah Luang University
14.20 - 14.30

O70-AP: Chemical and functional properties of “Namwa” banana flour at different ripening stages


By Ms. Nur-asikin Masaesa-I, Prince of Songkla University 
14.15 - 14.25

O116-EP 7: Enhancement of antioxidant properties of “R2E2” mango peel and pulp by high hydrostatic pressure

 

By Mrs. Moe Yu Thwe, Mae Fah Luang University 
14.30 - 14.40

O105-AB: Isolation and identification of prolyl oligopeptidase and angiotensin-I-converting enzyme inhibitory peptides derived from corn gluten meal hydrolysate


By Ms. Phiromya Chanajon, Suranaree University of Technology
14.25 - 14.35

O16-EP 8:  Encapsulate of chili extract within liposome for antimicrobial efficacy against Salmonella typhimurium 

 

By Mr. Kantat ThavornsawadiThammasat University

Group Photo
14.35 - 14.45

O127-EP 9: Comparison between different light sources on antilisterial behavior of hydrogen peroxide


By Mr. Wirunwith Boonmuang, Thammasat University


14.45 - 14.55

O96-EP 10: Evaluation of Sous vided thermal destruction kinetics of Listeria monocytogenes 


By Ms. Benchamaporn Raungpun, Thammasat University


14.55 - 15.05

O93-EP 11: Dysphagia pureed diet with commercial thickener: Study on the International Dysphagia Diet Standardisation Initiative (IDDSI) specification, sensory-textural qualities, and freeze-thaw effect


By Ms. Warinpa Sutthibut, Khon Kaen University



15.05 - 15.15

O115-EP 12:  Combination effect of hot water treatment and salicylic acid on postharvest quality of mango fruit


By Mrs. Fatou Darboe, Mae Fah Luang University




Group Photo

Session 4: Division F ( Industrial session ) Click

Register for Free Click


ChairAssoc. Prof. Dr. Sittiwat Lertsiri, Mahidol University

Co-ChairMiss Sutheera Arjcharoen, Food Innoplis

Co-ChairAsst. Prof. Dr. Yaowapa Lorjaroenphon , Kasetsart University

Co-ChairAsst. Prof. Dr. Inthawoot Suppavorsatit, Chulalongkorn University

 

Log In12.45 - 12.55

13.00 - 16.30

13.00 - 13.30


ความเป็นไปได้ของอุตสาหกรรมกลิ่นรสในประเทศไทยในประเทศไทย


โดย สพญ. พิกุล ตันสกุล นายกสมาคมการค้าเฟลเวอร์ไทย Thai Flavor Trade Association


13.30 - 14.00


BCG กับอนาคตของอุตสาหกรรมกลิ่นรสในประเทศไทย 


โดย ผศ.ดร.อัครวิทย์ กาญจนโอภาษ ผู้ช่วยผู้อำนวยการ สวทช. และ CEO เมืองนวัตกรรมอาหาร
14.00 - 14.05

Break


14.05 - 15.10 


ย้อนมองบทบาทของอาหารหมักในการสร้างรสชาติอาหาร-องค์ความรู้ต่อยอดนวัตกรรม :

     Panel discussion:

          o  ผศ.ดร. เยาวภา หล่อเจริญผล   มหาวิทยาลัยเกษตรศาสตร์, Moderator

          o  รศ.ดร. สิทธิวัฒน์ เลิศศิริ   มหาวิทยาลัยมหิดล (ซีอิ้ว และ เต้าเจี้ยว)

          o  ดร.เจษฎา วิชาพร   มหาวิทยาลัยนเรศวร (น้ำปลา)

          o  ผศ.ดร.ธรรมรัตน์ แก้วมณี   มหาวิทยาลัยสงขลานครินทร์ (กะปิ และ บูดู)

          o  รศ.ดร.สันทัด วิเชียรโชติ   มหาวิทยาลัยสงขลานครินทร์ (pro- และ pre-biotics, ผักดอง และข้าวหมาก)

          o  ดร.นิพัทธ์ชนก นาจพินิจ   มหาวิทยาลัยสวนดุสิต (applicationfermented food/ seasoning 

              ในอาหาร/ เครื่องปรุงรสจากกระบวนการหมัก)  


15.10 - 15.40


Low salt technology (บรรยายเป็นภาษาอังกฤษ)


By Dr. Motonaka KURODA, Executive Specialist, AJINOMOTO Co., Inc.


15.40 - 16.10

New approach for flavor analysis in COVID-19 era (บรรยายเป็นภาษาอังกฤษ)

     Panel discussionAnalysis by sensory panels in the pandemic setting

          o  Assistant Professor Dr. Inthawoot Suppavorasatit, Chulalongkorn University (Moderator)

          o  Dr. Wilatsana Posri, Food Technology and Innovation Department, Harper Adams University, UK

          o  DrDebbie Parker, Associate Director Sensory, Walnut Unlimited, UK 

          o  DrJane Randall, Programme Manager at Sensory Dimensions, UK


16.10 - 16.40

Aroma analysis in times of pandemic: Maximizing throughout while minimizing lab work

By Dr.Christina Liew, Regional application chemist, Gerstel Singapore


16.40 - 16.50

Wrap up



June 18, 2021                                                                                      

Session 5Oral Presentation of Division B 

Food Processing and Engineering )


ChairProf. Dr. Benjamas  Cheirsilp, Prince of Songkla University

Co-Chair: Assoc. Prof. Dr. Pramote Khuwijitjaru, Silpakorn University

 

 

Log In: 8.45 - 8.55

9.00 - 10.35

9.00 - 9.15

Invited speech: Subcritical fluid treatment for valorization of by-products in food industry


By Assoc. Prof. Dr. Pramote Khuwijitjaru, Silpakorn University

9.15 - 9.25

O7-BJ: Effect of glucose oxidase on browning kinetics of egg white during high temperature process


By Ms. Kanruethai Taichan, King Mongkut’s University of Technology Thonburi

9.25 - 9.35

O13-BJDevelopment of natural colorant powder with high bioactive compounds from butterfly pea flower: Effects of spray drying conditions and maltodextrin content


By Mr. Supamin Noivun, King Mongkut’s University of Technology Thonburi

9.35 - 9.45

O87-BP: Effects of electron beam irradiation doses on physicochemical characteristics of tapioca starch - gelatin nanogel


By Ms. Apichayada Kaowsuwan, Chulalongkorn University

9.45 - 9.55

Break

9.55 - 10.05

O109-BJ: Effect of enzymatic liquefaction on the physicochemical properties and antioxidant activity of copper-amaranth (Amaranthus viridis) leaf puree


By Mrs. Siti Faridah Mohd Amin, Universiti Malaysia Sabah
10.05 - 10.15

O17-BJ: Effect of electric field strength in ohmic pasteurization on safety, quality, and functional properties of passion fruit juice


By Mr. Surawut Khamkhom, King Mongkut’s University of Technology Thonburi
10.15 - 10.25

O128-BB: The influence of pulsed vacuum stimulation (PVS) on diffusion coefficients of calcium ion, textural surface properties, and microstructural characteristics of calcium alginate gel


By Ms. Janjira Jinnoros, Silpakorn University
10.25 - 10.35

O27-BP: Preliminary study of superheated steam and hot air spray drying: A case study with copper chlorophyllin


By
Mr. Khamphon Ma, King Mongkut’s University of Technology Thonburi

Group Photo

Session 6 Oral Presentation Competition


ChairProf. Dr. Soottawat Benjakul, Prince of Songkla University

Co-ChairDr. Thanasak Sae-leaw, Prince of Songkla University     

 

 

Log In8.40 9.00

9.00-11.05

Session 7Poster Presentation Competition


Chair: Assoc. Prof. Dr. Sopark Sonwai, Silpakorn University

Co-Chair: Asst. Prof. Dr. Busarakorn Mahayothee, Silpakorn University

 


Log In8.40 9.00

9.00 - 10.30

9.00 - 9.25

O105: Isolation and identification of prolyl oligopeptidase and angiotensin-I-converting enzyme inhibitory peptides derived from corn gluten meal hydrolysate


By Ms. Phiromya Chanajon, Suranaree University of Technology

9.00 - 9.10

P5-AB: Gelatin from lizardfish (Saurida micropectoralis) skin: Chemical compositions and functional properties


By Sakonwat Kuepethkaew, Thaksin University

9.25 - 9.50

O93: Dysphagia pureed diet with commercial thickener: Study on the International Dysphagia Diet Standardisation Initiative (IDDSI) specification, sensory-textural qualities, and freeze-thaw effect


By Ms. Warinpa Sutibut, Khon Kaen University

9.10 - 9.20

P20-AP: Pasting properties and viscoelastic behaviors of rice – mung bean composite flour


By Teeratat Piyapattanamongkol, Chulalongkorn University

9.50 - 10.15

O24: Inhibitory effect of Bacillus subtilis P5-6 against Staphylococcus aureus on different states of medium.


By Hoang Truc Anh To, Chulalongkorn University

9.20 - 9.30

P46-CP: Product Development of Functional Milk Beverage with Curcumin Extract by Encapsulation Technique for Elders


By Kultheera Thanapirunthorn, Chulalongkorn University

10.15 - 10.40

O149: Carboxymethyl cellulose coating with lemongrass essential oil to reduce postharvest losses of tomato


By Mrs. Haddy Bah, Mae Fah Luang University

9.30 - 9.40

P107-BP: Effect of voltage level and treatment time on properties of tapioca starch subjected to modification using non-thermal dielectric barrier discharge plasma


By Natchanon Srangsomjit, Chulalongkorn University
10.40 - 11.05

O87: Effects of electron beam irradiation doses on physicochemical characteristics of tapioca starch - gelatin nanogel


By Ms. Apichayada Kaowsuwan, Chulalongkorn University

9.40 - 9.50

P108-BB: Separation of psicose from common sugars using cation-exchange resin column chromatography


By Neeranuch Milasing, Silpakorn University


Group Photo

9.50 - 10.00

P111-DB: Identification and mode of action of antibacterial peptides from chicken plasma hydrolysate


By Fu Tian, Suranaree University of Technology



10.00 - 10.10

P112-CP: Quality Improvement of Kaimook from Purple Rice Using Electron Beam Irradiation


By Ruttanun Tilokkul, Thammasat University 



10.10 - 10.20

P122-AP: Effect of Hydrothermal Treatment on V-Amylose-Phenolic Complex of Rice


By Patarawadee Sudlapa, Kasetsart University



10.20 - 10.30

P130-AP: Effect of type and concentration of sugars and drying temperature on the quality of osmosis dried mango


By Thanatcha Waranuset, Prince of Songkla University


Group Photo

Poster Session 9


12.10 - 12.30

12.10 - 12.15

P84-CP: Application House of Quality to Develop Sour Cream and Onion Seasoning Powders


By Ms. Kanokwan Pungkon

12.15 - 12.20

P85-BP: Effect of Different Wall Materials on the Physicochemical Properties of Sunflower Sprout Extracts Microencapsulated by Spray Drying


By Ms. Anthida Chantri

12.20 - 12.25

P86-CP: EFFECT OF GELATIN AND KONJAC GLUCOMANNAN ON PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF HIGH-PROTEIN GEL


By Mr. Napat Hempattarasuwan

12.25 - 12.30

P89-CB: Characterization of Commercial Soft Khanom Piak-Poon Using Flash Profile


By Mrs. Kasarin Pedcharat

Poster Session 10


12.10 - 12.35

12.10 - 12.15

P90-CP: Changes in Nutritional and Physico-Chemical Properties of Chickpea Flour and Foxtail Millet Flour as a Result of Pregelatinizing


By Ms. Sandhya Subedi

12.15 - 12.20

P92-CP: Effect of Purple Sweet Potato and Job’s Tears Flour Substitution on the Quality of Gluten-Free Cookies


By Ms. Nutcha Ratanaluechakul

12.20 - 12.25

P94-AB: Antioxidant and antibacterial activities of protein hydrolysate from filed cricket (Gryllus bimaculatus) and house crickets (Acheta domesticus) produced by protease enzymes


By Dr. Natteewan Udomsil

12.25 - 12.30

P95-CP: Effect of the Difference Drying Method and Vacuum Frying Method on the Quality Characteristic of a Traditional Thai Fermented Fish (Pla-ra)


By Ms. Thitichaya Thanalertkultorn

12.30 - 12.35

P98-CP: Effect of consumer acceptance on the reduction of sodium, fat and saturated fat in Myanmar chili paste


By Ms. EI MON CHO

Poster Session 11


12.10 - 12.35

12.10 - 12.15

P100-DP: Effects of D-amino acids on vegetative growth, spore germination, and spore outgrowth of Clostridium perfringens type F


By Ms. Kankanok Wongnavee

12.15 - 12.20

P101-CP: Development of low sugar Luk Yee (velvet tamarind) jam


By Asst.Prof.Dr. Pornpimon Mayachiew

12.20 - 12.25

P106-CP: Study of Consumer Insight and Optimization of Frying Conditions for Fried Chitterlings


By Ms. Pimjan Huanarom

12.25 - 12.30

P107-BP: Effect of voltage level and treatment time on properties of tapioca starch subjected to modification using non-thermal dielectric barrier discharge plasma


By Mr. Natchanon Srangsomjit

12.30 - 12.35

P108-BB: Separation of psicose from common sugars using cation-exchange resin column chromatography


By Ms. NEERANUCH MILASING

Poster Session 12


12.10 - 12.35

12.10 - 12.15

P111-DB: Identification and mode of action of antibacterial peptides from chicken plasma hydrolysate


By Mr. FU TIAN

12.15 - 12.20

P112-CP: Effects of Electron Beam Irradiation and Modified Starch on The Qualities of Boba from Purple Rice


By Ms. RUTTANUN TILOKKUL

12.20 - 12.25

P113-DP: The improvement of total phenolic content and antioxidant activity in fermented water from Asian pears (Pyrus pyrifolia) and Assam tea (Camellia sinensis var. assamica) leaves with co-cultures between Lactobacillus plantarum and Saccharomyces cerevisiae


By Ms. Ramita Supasil

12.25 - 12.30

P118-BP: GEL-FORMING ABILITY OF UNWASHED ROHU AS AFFECTED BY EGG WHITE


By Assc. Prof. Dr. Waranngkana Sompongse

12.30 - 12.35

P120-CP: Effect of grilling types on the Temporal Dominance of Sensation of grilled pork


By Mr. DANAI CHAROENSUK

Poster Session 13


12.10 - 12.35

12.10 - 12.15

P121-AP: Vitamin D in commonly consumed mushrooms in Thailand


By Mr. Sochannet Chheng

12.15 - 12.20

P122-AP: Effect of Hydrothermal Treatment on V-Amylose-Phenolic Complex of Rice


By Ms. Patarawadee Sudlapa

12.20 - 12.25

P126-CP: Development of an alternative tuiles product with higher nutritional quality


By Ms. Supeeraya Arsa

12.25 - 12.30

P129-CP: Effect of Different Beef and Fat Content Ratios on Textural and Sensory Properties of Emulsion Beef Yor Product


By Ms. Anyamanee Poolsukklam

12.30 - 12.35

P130-AP: Effect of type and concentration of sugars and drying temperature on the quality of dried mango


By Ms. Thanutcha Waranuset

Poster Session 14


12.10 - 12.35

12.10 - 12.15

P131-EB: Physicochemical Property of Cellulose from Coconut Pulp Residue


By Ms. Chalalai Jaisan

12.15 - 12.20

P132-DP: “ProHerb-L” new functional food product containing probiotic and Garcinia atroviridis extract for blood glucose and lipid reduction


By Dr. Prapaipat Klungsupya

12.20 - 12.25

P133-DB: Antioxidant and anti-inflammatory activities of tamarind seed coat extracts on ultraviolet radiation treated human keratinocyte, HaCaT


By Dr. Prapaipat Klungsupya

12.25 - 12.30

P135-EJ: Development of Chromatic Selective Broths Based on Esculin Hydrolysis for Rapid Detection of Vibrio parahaemolyticus in Food Products


By Ms. Wipavadee Sangadkit

12.30 - 12.35

P138-CP: Texture and Sensorial quality of non-fat yogurt as affected by adding effective immunomodulatory dosage of yeast beta-glucan


By Mr. Suthee Pungboonya

Poster Session 15


12.10 - 12.35

12.10 - 12.15

P139-CB: Physicochemical properties of kraft lignin nanoparticles and their oil-in-water Pickering emulsion


By Ms. Pohnpawee Nontasorn

12.15 - 12.20

P140-BB: Green Method for Tomato Peeling by Pulsed Electric Field


By Dr. Chukwan Techakanon

12.20 - 12.25

P144-CB: Application of Pigmented Rice and Modified Rice flour in Gluten Free Cake


By Dr. Chukwan Techakanon

12.25 - 12.30

P141-BP: The Effect of Sugar Replacement by Sugar Alcohols on Lemon Snap Cookie Properties


By Ms. Mananchaya Wongwit

12.30 - 12.35

P142-DP: Changes of Alginate beads mixed difference polymers during storage in acidic fruit juice


By Ms. Passarin Hattayapichat

Poster Session 16


12.10 - 12.35

12.10 - 12.15

P146-CP: A Survey on Consumption Behavior and Consumer’s Attitude towards Pickled Mustard Green


By Ms. Kanyawee Noppawing

12.15 - 12.20

P148-DP: Partial Probiotic Qualification of Lactobacillus plantarum SKI2 Isolated from Meat-Rice Sausage (Sai-krog Isan)


By Ms. Saranya Jansamutr

12.20 - 12.25

P152-BP: Process analysis of bio-dimethyl ether (bio-DME) production from oil palm trunk through an integrated gasification and direct DME synthesis process


By Dr. Karittha Im-orb

12.25 - 12.30

P153-BB: Effects of type and concentration of coagulants on physical and chemical properties of soft tofu from black bean


By Dr. Phakawat Tongnuanchan

12.30 - 12.35

P154-AP: Effects of partial replacement of wheat flour with pumpkin flour and hydrocolloids on cooking yield, textural and sensory properties of pasta


By Asst.Prof.Dr. Kornpaka Arkanit

Poster Session 17


12.10 - 12.30

12.10 - 12.15

P157-BB: Comparison of Extraction Techniques for the Analysis of Volatile Compounds in Charcoal Grilled Chicken


By Ms. Benjaporn Panjun

12.15 - 12.20

P158-BB: Effects of Protein Content and Extrusion Condition on Properties of Mung Bean Snack


By Ms. Sunantha Tangrujiwatanachai

12.20 - 12.25

P159-BB: Effect of calcium pretreatment prior to freezing on quality of dried mango


By Ms. Chalita Pukbanyang

12.25 - 12.30

P134-DPThe study of quantity and affecting factors of biogas production by seeding sludge under anaerobic conditions


By Dr. Orachorn Mekkerdchoo

Session 8Oral Presentation of Division C 

Food Product Development, Sensory, and Consumer Research  


Chair:  Asst. Prof. Dr. Aussama Soontrunnarudrungsri, Kasetsart University

Co-ChairAsst. Prof. Dr. Siwatt Thaiudom, Suranaree University of Technology 

 

 



Log In12.45 - 12.55

13.00 - 15.30

Session 9Oral Presentation of Division D 

Food Microbiology, Food Biotechnology, Fermentation )


ChairAssoc. Prof. Dr. Pravate  Tuitemwong, King Mongkuts University of Technology Thonburi

Co-ChairAssoc. Prof. Dr. Suppasil  Maneerat, Prince of Songkla University

Co-ChairDr. Pornsri Charoenpanich, Silpakorn University

 

 

Log In12.45 - 12.55

13.00 - 14.15

13.00 - 13.15

Invited speech 1: Consumer-centered approach for new product development: different ways to collect consumer information


By Professor Dr. Laura Vázquez Araújo, Sensory Analysis and Consumer Behavior, BCC Innovation - Basque Culinary Center, San Sebastián, Basque Country, Spain

13.00 - 13.15

Invited speech 1: Bacteriophage applications for food safety from farm to fork

 

By Assoc. Prof. Dr. Kitiya Vongkamjan, 

Kasetsart University, Thailand

13.15 - 13.25

O4-CJ: Development of a healthy extruded snack by a collet extruder: effects of brewers’ spent grain addition and screw speed


By Mr. Satayu Tangkulboriboon,  King Mongkuts University of Technology Thonburi

13.15 - 13.25

O145-DP: Characterization of Magnetic Nanoparticles for Possible Development of Salmonella spp. Sensitive Detection


By Jaravee Sukprasert, King Mongkuts University of Technology Thonburi

13.25 - 13.35

O143-CP: Product development of reduced-fat brownie and supplemented with Monacolin from red yeast rice


By Mr. Sittitorn Srisuparerk, Kasetsart University

13.25 - 13.35

O117-DB: Evaluation of Probiotic Potential of Lactobacillus pentosus MRK2-3 which active Against Escherichia coli


By Mr. Nipon Sonhom, College of Agricultural Innovation and Food Technology, Rangsit university

13.35 - 13.45

O151-CP: Production and characterization of low glycemic index analog rice from arrowroot tuber (Maranta arundinaceae L.) and Mocaf (modified cassava flour) as an alternative functional food


By Ms. Lu"lu Ul Marjan,  Hasanuddin University

13.35 - 13.45

O24-DJ: Inhibitory effect of Bacillus subtilis P5-6 against Staphylococcus aureus on different states of medium.


By Hoang Truc Anh, Chulalongkorn University

13.45 - 13.55

O103-CP: Development of bread-spread using Inca peanut (Plukenetia volubilis L.)


By Ms. Sylvia Indriani, King Mongkuts Institute of Technology Ladkrabang


Group Photo
13.55 - 14.05

O137-CP: Extending shelf life of gluten-free rice cake by sterilization and its quality improvement with hydrocolloids


By Ms. Kodchawan Chaturattanachaiporn ,King Mongkut’s Institute of Technology Ladkrabang



14.05 - 14.15

O11-CB: Biochemical evaluation of novel seabass (Lates calcalifer) fish essence soup prepared by prolonged boiling process


By Assoc. Prof. Dr. Karthikeyan Venkatachalam, Prince of Songkla University (Surat Thani Campus)



14.15 - 14.25

O44-CP: Development of  ready-to-cook  Cambodian korko soup 


By Ms. Mengsreang Loem, Chulalongkorn University



14.25 - 14.35

O15-CP: Application of Kano’s model for product development of ready-to-drink black coffee for generation Y.


By Mr. Bhumipat Chuesa-ard, Thammasat University



14.35 - 14.45

O51-CP : Determination of sensorial characteristics of carbonated roselle juices using rapid sensory profiling techniques


By Ms. Aakriti Darnal, Assumption University



15.00 - 15.30
ORAL and POSTER Awards PRESENTATION  
& Group Photo






Keynote Speakers


Prof. Dr. Joachim Müller


University of Hohenheim, Stuttgart, Germany






Keynote Speaker

Topic : Food-Water-Energy-Climate Nexus Calls for Advancing the Bio-economy

______________________________________________________________________________________________________________________

Prof. Dr. Martin Reaney


College of Agriculture and Bioresources, University of Saskatchewan, Canada







Keynote Speaker

Topic : Waiter there is a cyclic peptide in my soup


______________________________________________________________________________________________________________________

Prof. Dr. Xin Wang


North West Agricultural and Forestry University (Food safety/microbiology)






Keynote Speaker

Topic : Key technologies for hazard identification and control of important food-borne pathogens in dairy products

______________________________________________________________________________________________________________________



Invited Speakers


Dr. Widiastuti Setyaningsih


Universitas Gadjah Mada, Indonesia




Division (A) Food Chemistry, Nutrition, and Analysis

Topic : Application of Chemometrics to Develop Green Analytical Methods for Rapid Determination of Bioactive Compounds in Rice Grains

______________________________________________________________________________________________________________________

Prof. Dr. Chin Ping Tan


University Putra Malaysia




Division (A) Food Chemistry, Nutrition, and Analysis

Topic : Recent developments in mitigating 3-monochloropropane-1,2-diol (3-MCPD) ester and glycidyl ester in palm oil

______________________________________________________________________________________________________________________

Assoc. Prof. Dr. Pramote Khuwijitjaru


Department of Food Technology, Silpakorn University, Nakhon Pathom, Thailand 





Division (B) Food Processing and Engineering

Topic : Subcritical Fluid Treatment for Valorization of by-products in Food Industry

______________________________________________________________________________________________________________________

Professor Dr. LAURA VÁZQUEZ ARAÚJO


Sensory Analysis and Consumer Behavior. BCCInnovation - Basque Culinary Center, San Sebastián, Basque Country, Spain 



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

Topic : Consumer-Centered Approach for New Product Development Different ways to Collect Consumer Information

______________________________________________________________________________________________________________________

Assoc. Prof. Dr. Kitiya Vongkamjan


Department of Biotechnology,Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand





Division (D) Food Microbiology, Food Biotechnology, Fermentation

Topic : Bacteriophage Applications for Food Safety from Farm to Fork

______________________________________________________________________________________________________________________

Assoc. Prof. Dr. Pornchai  Rachtanapun


Division of Packaging Technology, Faculty of Agro-Industry, Chiang mai University, Chiang mai, Thailand



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

Topic : Novel Time-Temperature Indicator from Polydiacetylene/Silver Nanoparticles Embedded in Carboxymethyl Cellulose

______________________________________________________________________________________________________________________