Posters

DAY 1 - Theme A, B and C

AI in food systems
Poster No	Title	Presenter	Institution
A301	Coffee Roasting Degree Identification and Interpretability Analysis Using Multi-dimensional Visual Features and CNNs-SHAP	Prof. Zhanming Li	Jiangsu University of Science and Technology

Green technology & engineering for food processing & packaging
Poster No	Title	Presenter	Institution
A302	Development of pH-Responsive and Antioxidant Bio-Based Aerogels for Smart Packaging Applications Incorporating Passion Fruit Pericarp Extract	Prof. Ya-Ling Huang	Department of Seafood Science, National Kaohsiung University of Science and Technology
A303	Gradient-structured polysaccharide films toward intelligent and predictive food packaging systems	Dr. Xiaoxue Jia	Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences
A304	Enzyme-Assisted Drying of Grapes: A Strategy for Enhancing Raisin Quality under Controlled Processing Conditions	Dr. Suma Budnimath	National Institute of Food Processing Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T), Tamil Nadu, 613005, India
A305	A cold-sensitive time-temperature indicator based on Maillard-reaction for predicting shelf-life of chilled lamb	Asst. Prof. Beibei Ye	Bohai University/College of Food Science and Engineering
A306	Emerging Food Processing Strategies for Integrated Valorisation of Auxenochlorella protothecoides Biomass	Mr. Dingsong Lin	National University of Singapore
A307	Effect of Initial Product Temperature on Core Temperature Development and Inter-Stage Carry-Over Heating in Two-Stage Deep-Fat Frying of Chicken Thigh	Mrs. Worakamol Thonghaew	Faculty of Science, Chulalongkorn University
A308	Study on cold plasma treatment with different feed gases on physical and textural characteristics of Black bean (Phaseolus vulgaris L.)	Ms. Woro Setiaboma	Chulalongkorn University
A309	Enhancing Passion Fruit Juice Quality Through Sustainable Pulsed Electric Field Treatment	Mr. Worrachit Suniwatcharanupong	Chulalongkorn University
A310	A Zero-Waste processing approach for Sweet Potato Tubers	Ms. Qingtong Xie	Department of Food Science and Technology, National University of Singapore
A311	Impact of pulsed light treatment on enzyme inactivation and quality attributes of whole white button mushroom (Agaricus bisporus) and its storage study	Dr. Anshul Dhawan	National Institute of Food Technology, Entrepreneurship and Management
A312	Effect of atmospheric pin-to-plate cold plasma treatment on structural modification and cooking quality of split red lentil (Lens culinaris)	Ms. Shreeya Plathia	Institute of chemical technology, Mumbai
A313	Total reactive oxygen species in aqueous phase supplied by atmospheric pressure plasma jet quantified using iodine and starch assay	Ms. Josephine Phang	National University of Singapore
A314	Preparation of Biofilm from Spent Mushroom Substrate (SMS) for Sustainable Packaging Applications	Ms. Thivya Selvam	Universiti Malaya
A315	Synergistic effects of heat and shear during high-pressure homogenization on corn starch with different amylose contents: Multi-scale structural evolution to pasting properties	Prof. Pei Chen	Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
A316	Spirulina Protein-Carrageenan Gel Systems as Green Structuring Platforms for Sustainable Food Design: Emulsion Gel and Hydrogel	Dr. Arima Diah Setiowati	Universitas Gadjah Mada
A317	Enhanced Functional Properties of Pectin from Neghal Date Fruit (Phoenix dactylifera L.) Cultivar Using Ultrasound and Microwave Technologies: A Characterization Study	Ms. Athira Ajith	UNITED ARAB EMIRATES UNIVERSITY

Side Stream valorisation & upcycling
Poster No	Title	Presenter	Institution
A318	Beyond the First Cup: Untargeted Metabolomics Reveals Metabolite Depletion and Persistence Across Multiple Coffee Brewing Cycles	Ms. Yuxing Ge	National University of Singapore
A319	Physicochemical property characterization and foodomic profiling of cupcakes formulated with okara	Ms. Cheryl Kwoek Zhen Ng	Singapore Institute of Technology
A320	Urban Resource Valorization: Sustainable Feedstock for Precision Fermentation	Dr. Norazean Zaiden	Illinois Advanced Research Centre Singapore (IARCS)
A321	Upcycling Stale Bread into Biodegradable Packaging: Unraveling the Role of Macromolecular Transformations during Baking	Dr. Wanxiang Guo	Southwest University
A322	Upcycling of hibiscus flower powder: A road towards sustainable food colours	Mrs. Rajshri Naveen	National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T)
A323	Valorization of Banana Leaves (Musa spp. var. Cavendish): Bioactive Characterization and Optimization of Herbal Tea Formulation	Dr. Thi-Dung Ha	Hanoi University of Industry
A324	Role of different particle size of insoluble dietary fiber from date fruit (Phoenix dactylifera L.) on 3D cookie printing structure	Mrs. Yunda Maymanah Rahmadewi	United Arab Emirates University

Food bioactive constituents
Poster No	Title	Presenter	Institution
A325	Identification of Physicochemical Composition of Natural, Honey, and Full-wash Kintamani Arabica Coffee	Prof. Luh Suriati	Universitas Warmadewa
A326	Biotransformation and Microbiome Modulation of Luteolin-Apigenin (Lu-Ap) Dimer Mediated by Human Gut Microbiota	Mr. Haoquan Li	National University of Singapore
A327	Bioactivity Potential of New Zealand Porphyra/Pyropia: A Protein Centric Approach to Functional Food Discovery	Ms. Felicia Ong	Bioprocessing Technology Institute, A*STAR
A328	Enhanced Stability and Carotene Retention of Red Palm Oil Microcapsules Using WPI-Maltodextrin Maillard Conjugates as Wall Material	Mrs. Tanalyna Hasna	Gadjah Mada University
A329	Targeted analysis of polyphenol changes in Gannan navel orange during ripening based on the HLB-SPE method	Mrs. Qingqing Zhang	Nanchang University

Food biopolymers
Poster No	Title	Presenter	Institution
A330	pH- and Ca²⁺-Mediated Casein–Gellan Double Gels: Effect of Sol–Gel Transition Temperature on Gel Structure	Dr. Weibo Zhang	National University of Singapore
A331	Comparative Analysis of Starches from Cucurbita moschata and C. maxima: The Impact of Amylopectin Fine Structure on Functional Properties	Ms. Jing Yu	Zhejiang University/Institute of Nuclear Agricultural Sciences/Key Laboratory of Nuclear Agricultural Science of Ministry of Agriculture and Rural Affairs
A332	Hydrocolloid-Stabilised Acidified Camel Milk Gels	Dr. Muneeba Zubair Alam	United Arab Emirates University

Nanotechnology in food system and health
Poster No	Title	Presenter	Institution
A333	High Internal Phase Emulsions Stabilized by Oat Protein Nanofibrils for Plant-based Mayonnaise	Mr. Xinrui Chen	National University of Singapore

Fermentation
Poster No	Title	Presenter	Institution
A334	Integrated genome-informed functional screening identifies Kluyveromyces marxianus and Ogataea polymorpha as promising starter yeast candidates for cocoa fermentation	Mrs. Khadijat Ganiyu	University of New South Wales
A335	Investigating LAB- and Yeast-Driven Fermentation in Microalgae-Enriched Soy Cheese Analogues	Dr. Rong Wang	National University of Singapore
A336	An integrated Pichia pastoris platform for precision fermentation of challenging recombinant proteins for food and nutrition applications.	Mr. Nick McGrath	University of Canterbury
A337	Mycelium based Living Hydrogel Bioreactor Platform for Enhanced Production of Postbiotics using Gut Microbes	Dr. Srinivas Mettu	Khalifa University, Abudhabi
A338	Comparative biotransformation of pea whey into pea-based alcoholic beverages using commercial yeast strains of Saccharomyces cerevisiae	Ms. Ziye Zhu	National University of Singapore
A339	A Systematic Approach to co culture Fermentation for Continuous Multi Product Biomanufacturing using Gut microbes	Mrs. Shahna Manakat Vakeri	Khalifa University of Science and Technology
A340	Microbial Biotransformation in a Soy-Based Cheese Model: Integrated Physicochemical and Flavor Modulation	Ms. Jieqi Mao	National University of Singapore
A341	Enhanced Production of Poly-γ-glutamic Acid (γ-PGA) by Bacillus velezensis Mutant Induced via Pin-to-plate Atmospheric Cold Plasma	Mr. Suraj P. Kahar	Institute of Chemical Technology, Mumbai

Flavour and Sensory science
Poster No	Title	Presenter	Institution
A342	Crude protein hydrolysates for the enhancement of cocoa-like flavour attributes of carob-based dark chocolate substitutes	Mr. Manfred Ku	National University of Singapore
A343	Substrate-Dependent Modulation of Volatile Aroma Profiles in Filamentous Fungal Fermentation	Dr. Anuj Lipton	A*STAR's Singapore Institute of Food and Biotechnology Innovation
A344	Decoding the Taste Profile of Microalgae Chlorella vulgaris via Sensomics Approach and Reconstitution Experiments	Ms. Nadyssa Willanda	TUMCREATE
A345	Sensomics-Driven Flavor Decoding of Roasted Chicken Meat to Guide Alternative Protein Development	Mr. Suresh Pillai	TUMCREATE
A346	Optimization of meat broth-like flavor formation from plant seed meal protein hydrolysates	Ms. Jin-Kyung Nam	Sungshin Women's University
A347	Physicochemical and Volatile Profiles of Bone Broth Supplemented with Optimized Roasted Insect Oils	Ms. Yu-Jeong Han	Sungshin Women's University

Food Microbiology
Poster No	Title	Presenter	Institution
A348	Peptide-based biosensors for detection of bacteria in food	Ms. Miral Sabry	Department of Food Science and Technology, National University of Singapore. Singapore Institute of Manufacturing Technology (SIMTech), Agency for Science, Technology and Research (A*STAR)
A349	Response Surface Methodology-Assisted Optimization of Phytase Production by Bacillus licheniformis MCC 2514 for Enhancing Mineral Bioavailability	Ms. Ajina As	CSIR-Central Food Technological Research Institute

Food Microbiology and Fermentation
Poster No	Title	Presenter	Institution
A350	Evaluation of ultraviolet irradiation at 222 and 254 nm in inactivating human norovirus on surfaces	Mr Bai Hong	National University of Singapore

Gut microbiome
Poster No	Title	Presenter	Institution
A351	Evaluation of sustainable functional noodles made with upcycled ingredients for human gut health	Ms. Sook Mei Hon	School of Applied Science, Republic Polytechnic
A352	NMR-Based Untargeted Fecal Metabolomics Reveals Enterotype-Associated Metabolic Profiles in a Healthy Asian Cohort	Ms. Jing Luo	TUMCREATE, Technical University of Munich

DAY 2 - Theme D, E and F

Chewing
Poster No	Title	Presenter	Institution
A401	The Role of Mastication in Modulating Cognitive Performance and Mood	Ms. Yinying Liu	National University of Singapore

Clinical study
Poster No	Title	Presenter	Institution
A402	Plasma Metabolomic Responses after consumption of Fermented Brewer’s Spent Grain in Individuals with Metabolic Impairments	Ms. Zi Ning Leong	National University of Singapore
A403	Associations of Protein Intake with Parameters of Eye Health and Levels of Advanced Glycation End Products in Singapore Older Adults	Mr. Marcus Ting	National University of Singapore
A404	Impact of Algae Consumption/supplementation on Cardiometabolic Health: A Systematic Review and Meta-analysis	Ms. Qing He	National University of Singapore
A405	Effects of higher protein intake from different dietary sources on sleep quality and gut microbiota in older adults in Singapore: a randomized controlled trial	Ms. Lingyin Yu	National University of Singapore
A406	Molecular Characterization of Novel Allergens in Blue Swimmer Crab: Implications for Seafood Safety and Consumer Health	Prof. Andreas Lopata	James Cook University

Functional foods and Nutraceuticals
Poster No	Title	Presenter	Institution
A407	Development and analysis of alternative candlenut-based omega-oil nutritional supplements	Dr. Mila Sari	Swiss German University
A408	The Lipid-lowing Mechanism of Dietary Fiber from Flammulina velutipes	Dr. Xiaoyu Chen	Henan University
A409	Photoprotective effect of tomato extract rich in colorless carotenoids	Ms. Guo Chen	Department of Food Science and Technology, National University of Singapore
A410	Designing of packaged button mushroom-based functional foods: Gluten-free noodles and gluten-cum-oil free soup as vehicles for in vivo delivery of target bioactive molecules	Ms. Shumaila Belal	Jadavpur University
A411	Bread Quality as Affected by Partial Substitution of Flour with Pili (Canarium ovatum, Engl.) Fruit Pomace Powder	Prof. Elizabeth Arenas	University of Santo Tomas

Nutrition
Poster No	Title	Presenter	Institution
A412	Association Between Vitamin D Status and TyG index Among Korean Adults: a cross-sectional study	Dr. Sunhye Shin	Seoul Women's University
A413	Effects of Dietary Supplements on High-Sensitivity C-Reactive Protein Levels in Healthy Individuals: A Systematic Review and Network Meta-Analysis	Dr. Weili Hu	National University of Singapore
A414	Development of a Choline Database for Thai Food and a Population-Wide Assessment of Choline Intake in Thailand	Asst. Prof. Siraphat Taesuwan	Chiang Mai University
A415	A systematic review and meta-analysis of the effect of dietary protein on cognitive function	Ms. Shuqi Li	National University of Singapore FST
A416	Association between Advanced Glycation End-Product Levels and Eye Health Parameters.	Ms. May Yoke Yeo	National University of Singapore
A417	From Pigmented Rice to Functional Rice Noodles: Nutritional Benefits and Quality Improvements via Potato Starch	Mr Le Quoc An Ta	Food Technology Faculty, Saigon Technology University
A418	Impact of regular consumption of eggs and nutrient-fortified eggs on atopic dermatitis condition in Singapore individual with atopic dermatitis	Ms. Yuxin Liang	National University of Singapore

Cellular agriculture
Poster No	Title	Presenter	Institution
A419	Untapped Plant Biomaterials: Novel Scaffold Platforms for Cultivated Meat Biomanufacturing	Dr. Ratima Suntornnond	Bioprocessing Technology Institute (BTI), Agency for Science, Technology and Research (A*STAR)
A420	Oxy Thru 0.2L as a Reliable Vessel for Multi-Species Cultivated Meat Production	Dr. Grace Aprilia Helena	Integriculture Inc.
A421	Defining Protein Quality in Cultivated Meat: The First DIAAS Evaluation of Cell-Based Muscle	Dr. Rachel Bennie	University of Canterbury
A422	Identification and validation of promoter candidates for expression of native growth factors in cultivated meat cell lines	Dr. Alison Lee	Bioprocessing Technology Institute, A*STAR
A423	Antimicrobial Peptide Cocktail Formulation as Non-antibiotic Mitigants to Control Bacterial Contamination in Cultured Meat Production	Dr. Okon Johnson Esua	National University of Singapore, Singapore
A424	Shedding light on umami flavour production in cultivated meat	Dr. Aaron Thong	SIFBI, A*STAR
A425	Development of a suspension Japanese eel adipocytic stem cell line for cultivated meat	Dr. Yu Xuan Tan	Bioprocessing Technology Institute, A*STAR
A426	GRAS Biocontrol for Cultured Meat: Selective Activity of Antimicrobial Fatty Acids	Dr. Steven Leonardi	National University of Singapore
A427	Undifferentiated iBSCs enhanced sulfur volatiles in hydbrid meat constructs without restoring meat-like aroma	Mr. Ang Jin	University of Canterbury

Consumer Study
Poster No	Title	Presenter	Institution
A428	How information framing shapes consumer preferences for sustainability indicators: a Best-Worst Scaling experiment on the Sustainable Rice Platform standard	Dr. Quoc Cuong Nguyen	Ho Chi Minh City University of Technology (HCMUT), VNU-HCM
A429	Market-Driven Innovation in Functional Foods: Development of Low-Fat Tom Yum Chicken Sausages and a Commercial Framework Leveraging AI Influencer Marketing and Food Sustainability Trends	Asst. Prof. Wisuwat Wannamakok	Chiang Mai University
A430	The Consumer Inefficiency Paradox: Quantifying Food Waste Behaviour in Malaysian Indian-Muslim Restaurants Using Sentiment Analysis	Ms. Manoreeta N.Manogaran	University of Malaya (UM)
A431	Developing an L.C-MSMS Method to Screen Cannabinoids in Gummies to Support Consumer Studies	Mrs. Xiau Yi Tan	Singapore Food Agency
A432	A Pilot Survey of Food Contact Chemical Exposure from Takeaway Food Packaging in Singapore	Mr. Sean Chia	Singapore Food Agency

Future foods
Poster No	Title	Presenter	Institution
A433	Shifting Consumer Grain Preferences May Alter Heavy Metal Exposure Patterns	Ms. Wan Ling Ng	Singapore Food Agency
A434	Next-Generation Plant-Based Lipid Systems: Process-Structure-Function Insights into Thermally Accelerated Recovery of Intact Groundnut Oleosomes	Ms. Keerthi Ravi	National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, TamilNadu, India
A435	Unlocking Flavour in Alternative Protein Products through Novel Kokumi Compounds	Ms. Nazreen binti V M Abdul Muthaliff	SIFBI, A*STAR
A436	Effects of Hydrocolloid Types and Concentrations on the Textural Properties and Digestibility of Plant-Based Nuggets	Dr. Yuzhu MAO	Singapore institute of technology

Sustainable Protein
Poster No	Title	Presenter	Institution
A437	Sustainable proteins, unexpected nutrition: How fractionation and extrusion shape digestibility and texture of meat analogues?	Dr. Jie Hong Chiang	SIFBI, A*STAR
A438	Formation of Porous Chickpea Protein Gels Using Directional Freezing: Exploring the Governing Principles from Structure-Function Perspectives	Dr. Afsaneh Taheri	singapore institute of technology
A439	Comprehensive Molecular Characterisation of Bioactive and Antinutrient Factors in Sustainable Protein	Dr. Qifeng Lin	National University of Singapore
A440	Molecular Design and Multi-Dimensional Valorization of Pumpkin Seed Protein: A Versatile Platform for Next-Generation Alternative Protein Systems	Dr. Yan Kong	National University of Singapore (Suzhou) Research Institute
A441	Identification of Bitter-Active Compounds in Dry-Fractionated Mung Bean Protein Concentrate Using a Sensory-Guided Chemical and Taste Analysis Workflow	Dr. Panita Ngamchuachit	SIFBI, A*STAR
A442	Singapore's Regulatory Effort: Novel Food Derived from Precision Fermentation	Dr. Zhi Ting Teo	Singapore Food Agency
A443	Techno-Economic Analysis and Life-Cycle Assessment of Dairy, Non-Dairy, and Vegan Whipping Creams	Dr. Avinash Sinha	Singapore Institute of Technology, Singapore
A444	Safe Implementation of Sustainable Insect Proteins: Allergenic Protein Characterisation and Risk Assessment	Prof. Andreas Lopata	James Cook University
A445	Identification of potential bioactive peptides from edible insect protein hydrolysates using LC-Orbitrap-MS/MS	Ms. You rim Min	Sungshin Women's University
A446	Sustainable Microbial Protein-Rich Biomass-Derived Ingredients	Dr. Naulchan Khongsay	SIFBI, A*STAR

Climate Risk to Consumers: Emerging Food Safety Risks
Poster No	Title	Presenter	Institution
A447	Development of a Prioritization Framework and Quantitative Assessment System for Human Health Hazardous Substances in Total Diet Studies(TDS)	Prof. Myungsil Hwang	Gachon University, Department of Food and Nutrition
A448	Reproductive Aging Amplifies Immune-Metabolic Vulnerability to Environmental and Nutritional Stress: A KNHANES 2010-2022 Analysis with Planned Experimental Validation	Asst. Prof. Seungpil Jeong	Ehwa Woman’s University Mokdong Hospital
A449	XLED-activated tungsten photocatalytic coatings for inactivation of Listeria monocytogenes	Mr. Jae Hyeon Kwon	Chung-Ang University, Department of Food Science and Biotechnology, Foodborne Pathogen Control Lab
A450	Anti-biofilm potential of a visible-light-activated tungsten trioxide-based photocatalyst (NEP6) against Listeria monocytogenes	Dr. Vinothini Boopathi	Chung Ang University
A451	Development of a QuEChERS-GC-MS/MS Method for Determination of Chlorinated Styrenes in Food	Prof. Joon-Goo Lee	Seoul National University of Science and Technology
A452	Establishing Baseline Occurrence, Dietary Exposure and Risk Assessment of Food Additives to Support Climate-Related Food Safety Survelliance	Ms. Kong Kadeleine	Singapore Food Agency
A453	From diet to biomarkers: Assessing acrylamide exposure in Singapore	Ms. Angela Li	National University of Singapore