Session 1: Opening Remark and Keynote Speeches

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

Log In 09.00 - 9.15

09.00 - 11.30

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

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

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

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

Poster Session 1

12.10 - 12.35

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

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

By Acting Sub Lt. Sakonwat Kuepethkaew

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

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

By Ms. Pakteetra Sripoka

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

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

By Assc. Prof. Dr. Thawien Wittaya

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

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

By Ms. Eunice Muute Muema

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

By Mr. Teeratat Piyapattanamongkol

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

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

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

By Mrs. Arthittaya Thuanthong

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

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

By Ms. Pitchalai Khwansakool

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

By Mrs. Bussakorn Praditniyakul

Poster Session 4

12.10 - 12.35

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

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

By Ms. Thiri Hlaing

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

By Mr. Kasidate Chantakun

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

By Ms. Htay Htay Wai

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

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

By Dr. Udomlak Sukatta

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

By Dr. Udomlak Sukatta

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

By Mr. Khamtorn Pudtikajorn

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

By Mr. Navaneethan Raju

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

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

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

By Ms. Usa Mongkolnkrajang

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

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

By Ms. Papassara Sangtanoo

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

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

By Asst.Prof.Dr. Matchima Naradisorn

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

By Asst.Prof.Dr. Matchima Naradisorn

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

By Ms. Kewalin Phakthawat

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

By Ms. soontaree benjamas

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

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

By Ms Kanyarak Meesat

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

By Dr. Kitipong Promyo

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

By Ms. Vansiri Ngamsiriudom

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

By Ms. Pitchaya Tuntiteeraboon

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

By Dr. PIMONPAN KAEWPRACHU

Session 2: Oral Presentation of Division A 

( Food Chemistry, Nutrition, and Analysis )

Chair: Assoc. Prof. Dr. Utai  Klinkesorn, Kasetsart University 

Co-Chair: Dr. Thanasak Sae-leaw, Prince of Songkla University

Log In 12.45 - 12.55

Session 3: Oral Presentation of Division E 

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

Chair: Assoc. Prof. Dr. Waranyou Sridach, Prince of Songkla University

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

(Invited speech to O156-EB 6)

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

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

Log In 12.45 - 12.55

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

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

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

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

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

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

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

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

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

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

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

By Ms. Pollacha Pooput, Kasetsart University

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

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

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

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

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

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

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

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

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

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

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

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Chair: Assoc. Prof. Dr. Sittiwat Lertsiri, Mahidol University

Co-Chair: Miss Sutheera Arjcharoen, Food Innoplis

Co-Chair: Asst. Prof. Dr. Yaowapa Lorjaroenphon , Kasetsart University

Co-Chair: Asst. Prof. Dr. Inthawoot Suppavorsatit, Chulalongkorn University

Log In: 12.45 - 12.55

13.00 - 16.30

ความเป็นไปได้ของอุตสาหกรรมกลิ่นรสในประเทศไทยในประเทศไทย

โดย สพญ. พิกุล ตันสกุล นายกสมาคมการค้าเฟลเวอร์ไทย Thai Flavor Trade Association

BCG กับอนาคตของอุตสาหกรรมกลิ่นรสในประเทศไทย 

โดย ผศ.ดร.อัครวิทย์ กาญจนโอภาษ ผู้ช่วยผู้อำนวยการ สวทช. และ CEO เมืองนวัตกรรมอาหาร

Break

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)  

Low salt technology (บรรยายเป็นภาษาอังกฤษ)

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

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

     Panel discussion: Analysis 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  Dr. Debbie Parker, Associate Director Sensory, Walnut Unlimited, UK 

          o  Dr. Jane Randall, Programme Manager at Sensory Dimensions, UK

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

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

Session 5: Oral Presentation of Division B 

( Food Processing and Engineering )

Chair: Prof. 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

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

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

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

O13-BJ: Development 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

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

By Ms. Apichayada Kaowsuwan, Chulalongkorn University

Break

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

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

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

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

Session 6 : Oral Presentation Competition

Chair: Prof. Dr. Soottawat Benjakul, Prince of Songkla University

Co-Chair: Dr. Thanasak Sae-leaw, Prince of Songkla University     

Log In: 8.40 - 9.00

9.00-11.05

Session 7: Poster Presentation Competition

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

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

Log In: 8.40 - 9.00

9.00 - 10.30

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

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

By Sakonwat Kuepethkaew, Thaksin University

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

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

By Teeratat Piyapattanamongkol, Chulalongkorn University

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

By Hoang Truc Anh To, Chulalongkorn University

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

By Kultheera Thanapirunthorn, Chulalongkorn University

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

By Mrs. Haddy Bah, Mae Fah Luang University

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

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

By Ms. Apichayada Kaowsuwan, Chulalongkorn University

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

By Neeranuch Milasing, Silpakorn University

Group Photo

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

By Fu Tian, Suranaree University of Technology

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

By Ruttanun Tilokkul, Thammasat University 

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

By Patarawadee Sudlapa, Kasetsart University

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

Poster Session 9

12.10 - 12.30

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

By Ms. Kanokwan Pungkon

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

By Ms. Anthida Chantri

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

By Mr. Napat Hempattarasuwan

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

By Mrs. Kasarin Pedcharat

Poster Session 10

12.10 - 12.35

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

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

By Ms. Nutcha Ratanaluechakul

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

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

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

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

By Ms. Kankanok Wongnavee

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

By Asst.Prof.Dr. Pornpimon Mayachiew

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

By Ms. Pimjan Huanarom

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

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

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

By Mr. FU TIAN

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

By Ms. RUTTANUN TILOKKUL

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

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

By Assc. Prof. Dr. Waranngkana Sompongse

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

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

By Mr. Sochannet Chheng

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

By Ms. Patarawadee Sudlapa

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

By Ms. Supeeraya Arsa

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

By Ms. Anyamanee Poolsukklam

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

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

By Ms. Chalalai Jaisan

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

By Dr. Prapaipat Klungsupya

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

By Dr. Prapaipat Klungsupya

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

By Ms. Wipavadee Sangadkit

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

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

By Ms. Pohnpawee Nontasorn

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

By Dr. Chukwan Techakanon

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

By Dr. Chukwan Techakanon

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

By Ms. Mananchaya Wongwit

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

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

By Ms. Kanyawee Noppawing

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

By Ms. Saranya Jansamutr

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

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

By Dr. Phakawat Tongnuanchan

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

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

By Ms. Benjaporn Panjun

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

By Ms. Sunantha Tangrujiwatanachai

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

By Ms. Chalita Pukbanyang

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

By Dr. Orachorn Mekkerdchoo

Session 8: Oral Presentation of Division C 

( Food Product Development, Sensory, and Consumer Research )  

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

Co-Chair: Asst. Prof. Dr. Siwatt Thaiudom, Suranaree University of Technology 

Log In: 12.45 - 12.55

13.00 - 15.30

Session 9: Oral Presentation of Division D 

( Food Microbiology, Food Biotechnology, Fermentation )

Chair: Assoc. Prof. Dr. Pravate  Tuitemwong, King Mongkut’s University of Technology Thonburi

Co-Chair: Assoc. Prof. Dr. Suppasil  Maneerat, Prince of Songkla University

Co-Chair: Dr. Pornsri Charoenpanich, Silpakorn University

Log In: 12.45 - 12.55

13.00 - 14.15

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

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

By Assoc. Prof. Dr. Kitiya Vongkamjan, 

Kasetsart University, Thailand

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 Mongkut’s University of Technology Thonburi

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

By Jaravee Sukprasert, King Mongkut’s University of Technology Thonburi

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

By Mr. Sittitorn Srisuparerk, Kasetsart University

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

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

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

By Ms. Sylvia Indriani, King Mongkut’s Institute of Technology Ladkrabang

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

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)

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

By Ms. Mengsreang Loem, Chulalongkorn University

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

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

By Ms. Aakriti Darnal, Assumption University

Prof. Dr. Joachim Müller

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

Prof. Dr. Martin Reaney

Topic : Waiter there is a cyclic peptide in my soup

Prof. Dr. Xin Wang

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

Dr. Widiastuti Setyaningsih

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

Prof. Dr. Chin Ping Tan

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

Assoc. Prof. Dr. Pramote Khuwijitjaru

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

Professor Dr. LAURA VÁZQUEZ ARAÚJO

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

Assoc. Prof. Dr. Kitiya Vongkamjan

Topic : Bacteriophage Applications for Food Safety from Farm to Fork

Assoc. Prof. Dr. Pornchai  Rachtanapun

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