From function to application: alternative food ingredients conference

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Date: 14-15 September 2017/ 08.00-18.00
Room: MR 214-216
Organised by: Food Science and Technology Association of Thailand (FoSTAT), Institute of Food Research and Product Development, Kasetsart University, Faculty of Agriculture, Ubon Ratchathani University, UBM Asia (Thailand) Co., Ltd.    
Supported by:
The Federation of the Institute of Food Science and Technology in ASEAN (FIFSTA)
Language: English – Thai

PRESENTATION TOPICS

  1. From local to Global: Indigenous foods as functional ingredients
  2. Applications of 'in trend' ingredients
  • Protein based ingredients (Proteins ingredients for physical performance, aging, future protein sources, etc.)
  • Sweeteners (Practical application of sweeteners for product innovation/renovation toward sugar reduction)

Admission:    

  • Non-member:  Bath 5,000 (7% VAT included)
  • FoSTAT Member: Bath 3,800 (7% VAT included)
  • Student: Bath 1,500 (7% VAT included)
  • Committee Organization: Bath 2,500 (7% VAT included)
  • International Attendee: USD 200
  • Accompanying Person (undergraduate student only): Free of charge

*Bank charges must be paid by the delegate

Additional Information:

  • Registration Fees is Inclusive of conference materials, lunch and refreshment for two days
  • Deadline for registration fee payment is August 31, 2017
  • Accompanying person fee does NOT included coffee&lunch, conference bag and handout
  • Group registeration (5 delegates) recieves a 20% discount     

Registration Link:  https://goo.gl/69oLnm

Day 2: 14th September 2017

  • 08.00-09.00: REGISTRATION
  • 09.00-09.20: OPENING CEREMONY

Plenary 1: Chair session: Assist. Prof. Dr. Anadi Nitithamyong, INMU, Thailand

  • 09.20-10.00: Topic: Functional food industry in Thailand-Capacity development

By Plenary Speaker 1. Asst. Prof. Dr. Chairath Tangduangdee, King Mongkut’s University of Technology Thonburi, Thailand

  • 10.00-10.40: Topic: Beneficial effects of young coconut juice on delaying Alzheimer’s pathologies, skin aging and osteoporosis in ovarriectomized rats: Novel findings.

By Plenary speaker 2 Assoc. Prof. Dr. Nisaudah Radenahmad, Price Songkla University, Thailand

  • 10.40-11.00: REFRESHMENT

SESSION 1: The Value of Indigenous foods
Chair session: Assist. Prof. Dr. Anadi Nitithamyong, INMU, Thailand

  • 11.00-11.30: Topic: Sacha Inchi, An Emerging Food Ingredient

By Dr. Nattapol Tangsuphoom, Mahidol University, Thailand

  • 11.30-12.00: Topic: Functional Effects of Southern Thai Food on NCD: Case study of diabetes

By Dr. Preeya Dat-Arun, Prince of Songkla University, Thailand

  • 12.00-13.30: LUNCH

SESSION 2  :  Applications of 'in trend' ingredients-

Chair session: TBC

  • 13.30-14.00: Topic: Functional Ingredients in Local Vegetables of Thailand

By Dr. Kazuhiko Nakahara, Japan International Research Center for agriculture Sciences, Japan

  • 14.00-14.30: Topic: LENTEIN, a novel protein ingredient from water lentils: its outstanding nutritional attribute and application aspects

By Dr. Supaporn Naknukool, Parabel USA Inc.

  • 14.30-15.00: Topic: Functional Ingredient for Healthy Eating – It’s Soluble Dietary Fiber!

By Ms. Sumiko Kanahori, Matsutani Chemical Ind. Co., Ltd.

  • 15.00-15.20: REFRESHMENT
  • 15.20-15.40: Topic: Dairy Protein : Nutritional Benefits and Application

By Ms. Jing Hagert, Milk Specialties Global.

  • 15.40-16.00: Topic: Banana bud extract as a functional ingredient for promoting prostate health

By Ms. Chapiya Chanbai, TCI Co., Ltd.

  • 16.00-16.20: Topic: Lactobacillus plantarum TWK10 Supplementation Improves Exercise Performance and Increases Muscle Mass in Mice

By Ms. Lisa Chen, SYNBIO TECH INC.

  • 16.20-18.00: Fi Asia Exhibition Visit

Day 2: 15th September 2017

  • 08.00-09.00: REGISTRATION

Plenary 2: TBC

Chair session:

  • 09.00-09.40: Topic: Clarification of biological benefits in Japanese food ingredients

By Plenary speaker 3 Prof. Hirotoshi Tamura, Kagawa University, Japan

  • 09.40-10.20: Topic: Thai Cuisine with Potential Health Functions

By Plenary speaker 3 Prof. Dr. Pavinee Chinachoti, FoSTAT, Thailand

  • 10.20-10.40: REFRESHMENT

SESSION 3: From local to Global: Indigenous foods as functional ingredients

Chair session: BC

  • 10.40-11.10: Topic: 9 Hydrocolloids as ingredients in modern kitchen for culinary art and innovative food

By Dr. Witcha Treesuwan, Kasetsart University, Thailand

  • 11.10-11.40: Topic: Extraction of medicinal mushrooms from Taiwan to improve repiratory function

By Chen Wei Cheng, Well Terpene Biomedical Co., Ltd.

  • 11.40-12.10: Topic: Spices as functional foods

By Prof. Dr. Amit Krishna De, Indian Science Congress Association, India

  • 12.10-13.30: LUNCH

SESSION 4: Food Law and Regulation “Food Additive”

  • 13.30-16.00

Updates กฎระเบียบที่เกี่ยวข้องกับวัตถุเจือปนอาหาร (Thai Language)

โดยคุณจิรารัตน์ เทศะศิลป์ นักวิชาการอาหารและยาชำนาญการพิเศษ

สำนักงานคณะกรรมการอาหารและยา

  • 16.00-18.00: Fi Asia Exhibition Visit