Programme

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Registration
08.30am
Registration
Keynote
09:00am
Welcome address
by NUS Deputy president (Research & Technology) Prof. Liu Bin
Opening address
by Guest of Honor Mr. Chan Chee Weng Damian, CEO of SFA
Keynote
09:15am
Plenary 1
Impact of Dietary Choices on Human and Planetary Health in the Context of Climate Change
Plenary Speaker 1: Prof. Rafael Pérez-Escamilla
Keynote
09:55am
Plenary 1
Revisit the issues on cholesterol and heart disease: What a food chemist can do
Plenary Speaker 2: Prof. Zhen-yu chen
Break
10.35 am
Tea break
talk
11:00am - 12:30pm
Session 1
11:00am - 11:30am30 mins
Leveraging AI for Precision Flavor Modulator Discovery
Keynote Speaker: Prof. Antonella Di Pizio
Technical University of Munich
11:30am - 11:45am15 mins
A Flavoromics–Sensomics strategy for systematic characterization of key flavor compounds in milk
042-Prof. Wang Bei
Beijing Technology and Business University
11:45am - 12:00pm15 mins
Learning Peptide Taste and Bioactivity from Weak Supervision
155- Dr. Huadong xing
Swiss Federal Laboratories for Materials Science and Technology
12:00pm - 12:15pm15 mins
AI-Assisted Spectroscopic Technologies for Rapid Food Control and Safety Surveillance
285-Dr. Widiastuti Setyaningsih
Universitas Gadjah Mada
12:15pm - 12:30pm15 mins
Vibe Researching: AI-based one person food lab
059-Dr. Ma Peihua
Chinese Academy of Agricultural Sciences
11:00am - 11:30am30 mins
Cellulosic nano- and microparticle biobarriers for sustainable consumer
Keynote Speaker: Prof. Jeffrey Youngblood
Purdue University
11:30am - 11:45am15 mins
Curcumin Cellular Delivery Based on Assembly of Clover Shaped Trityl Polyethylene Glycols with Ovalbumin
089-Dr. Zheng zhe
Zhejiang University
11:45am - 12:00pm15 mins
Effect of the physical state and dynamics of protein-chitosan complex coacervates on their multiscale structure and EGCG stability
205-Dr. Nie Chunlin
South China University of Technology
12:00pm - 12:15pm15 mins
Food-Derived Biohybrid Probiotic Extracellular Vesicles for Synergistic Therapy of Inflammatory Bowel Disease
070-Ms Zhao Mengliu
Zhejiang University-College of Biosystems Engineering and Food Science
12:15pm - 12:30pm15 mins
A Nanotechnology-Based Phage Delivery Platform Spanning the Food Chain: From Biopesticides to Food Packaging
267-Dr. Liu Shan shan
Nanyang technology university
11:00am - 11:30am30 mins
Listeria and friends: managing food safety while embracing biodiversity in a world of fresh and minimally processed foods
Keynote Speaker: Prof. Mieke Uyttendaele
Ghent University
11:30am - 12:00pm30 mins
Tracing Foodborne Antimicrobial Resistance in the Genomic Era: A One Health Journey from Pets and Wildlife to Poultry and Retail Meat
Keynote Speaker: Prof. Ihab Habib
United Arab Emirates University
12:00pm - 12:15pm15 mins
Trade-offs between receptor modification and fitness drive host-bacteriophage co-evolution leading to phage extinction or co-existence
025-Assistant Prof. Chen Lin
National Technology University
12:15pm - 12:30pm15 mins
Genomic Profiling of Bacillus cereus Isolates from RTE Food Samples Uncovers Genetically Diverse B. cereus Strains Characterised by Low Virulence Genetic Potential
229-Dr. Dorothy Chang
Singapore Food Agency
11:00am - 11:30am30 mins
Nutrition and health aging – is meal timing a missing factor?
Keynote Speaker: Prof. Leonie Heilbronn
Adelaide University
11:30am - 12:00pm30 mins
Rethinking Oral Intake and Eating Functions in Aging Societies
Invited Speaker Prof. Kohei Yamaguchi
Institute of Science Tokyo
12:00pm - 12:15pm15 mins
Microalgae as More Sustainable and Affordable Mineral Sources for Human Nutrition and Health: Bioaccessibility and Bioavailability Assessment
073-Dr. Gao Fengzheng
ETH Zurich
12:15pm - 12:30pm15 mins
Effects of Dietary Protein Intake and Source on Cardiometabolic Risk Factors via Plasma and Urinary Metabolomics: A Randomized Controlled Trial of Singapore Older Adults.
126-Ms. Nicole Wong Min Yee
National University of Singapore
11:00am - 11:30am30 mins
Closing the Loop in Cultivated Meat Production: Opportunities for Microalgae-Enabled Nutrient Recycling
Keynote Speaker: Prof. Rohan Shirwaiker
NC State University
11:30am - 11:45am15 mins
Scaffold-based dynamic cell culture for cultivated meat: a CFD-DEM characterization
156-Mr. Wang Haijie
National University of Singapore
11:45am - 12:00pm15 mins
Establishment of a Fully Food-Grade Cultivation System for Scalable and Resilient Cultivated Meat Production
179-Dr. Yuki Hanyu
IntegriCulture Inc.
12:00pm - 12:15pm15 mins
Engineering chitosan–wheat protein scaffolds for bovine satellite cell culture
Uma Tay Jingxin
A*STAR Singapore Institute of Food and Biotechnology Innovation
12:15pm - 12:30pm15 mins
A CRISPR-edited Hypoallergenic Porcine Cell Line for Safer Future Foods edited title through email Gene-edited Hypoallergenic Porcine Cell Line for Safer Future Foods
309-Dr. Larry Loo
A*STAR GIS
11:00am - 11:30am30 mins
Water Quality, Microbial Communities and Pathogen Risks in Freshwater Aquaculture
Keynote Speaker: Prof. Kek Heng Chua
University of Malaya
11:30am - 11:45am15 mins
Combined Exposure to Acrylamide and 5-Hydroxymethylfurfural Modulates Oxidative Stress in IEC-6 Cells
031-Ms. Lu Jiawen
Nanyang Technological University
11:45am - 12:00pm15 mins
Development of antibodies against typical hazards in grain in grain and oil and intelligent point-of-care detection technologies
100-Dr. Huang Xiaorong
Zhejiang University
12:00pm - 12:15pm15 mins
Shellfish Allergy and Implications for Food Safety: Detection and Management Challenges in a Changing Climate
110-Ms. Janitha Iddagoda
Tropical Futures Institute, James Cook University, Singapore
12:15pm - 12:30pm15 mins
Emerging Micro- and Nanoplastic Food Contaminants in a Changing Climate: Analytical Method Development and Standardisation
241-Dr. Li Haiyan
Singapore Food agency
meal
12:30pm - 01:30pm
Lunch + Poster viewing and judging
talk
01:30pm - 03:00pm
Session 2
01:30pm - 02:00pm30 mins
Engineering Food Structures for Sustainable Food Systems
Keynote Speaker:Prof. Cordelia Selomulya
UNSW Sydney
02:00pm - 02:15pm15 mins
High Pressure Processing as a Green Alternative to Thermal Pasteurization: Impact on Soymilk Quality and Bioactive Retention
041-Dr. Vallerina Armetha
IPB University
02:15pm - 02:30pm15 mins
Supersaturated salt hydrogels for humidity regulation in food preservation
044-Mrs Wu Wanfeng
Zhejiang University
02:30pm - 02:45pm15 mins
Green Extraction of Rice Bran Protein by Alkaline DES Assisted with Aqueous Ultrasound Pretreatment: Optimization and Characterization via RSM and ANN
269-Mr. Nagarajan J.
National Institute of Food Technology, Entrepreneurship and management-Thanjavur (NIFTEM-T)
02:45pm - 03:00pm15 mins
A novel tomato-derived hydrogel rich in apigenin-7-o-glucoside with antimicrobial and wound-healing properties using AI-optimized ultrasonication-assisted green extraction
235-Mrs Debalina kundu
Jadavpur University
01:30pm - 02:00pm30 mins
Engineering Hybrid Plant–Dairy Protein Gels for Sustainable Food Systems
Keynote Speaker: Prof. Song Miao
Fujian Agriculture and Forestry University
02:00pm - 02:30pm30 mins
From Agricultural Waste to Precision Nutrition: Unlocking Rapid-Gelating, Multi-Scale Structured Starches for High-Fidelity 3D Food Printing
KN (145)- Prof. Xie Fengwei
Southwest University
02:30pm - 02:45pm15 mins
Recombinant D-Allulose 3-Epimerase for D-Allulose Biosynthesis
067-Dr. Xie Xiaofang
National University of Singapore
02:45pm - 03:00pm15 mins
3D Printing Pectin Ink Structures in Gellan Gum-Based Beverages
192-Dr. Dhanya George
National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM - T)
01:30pm - 02:00pm30 mins
After Foodborne Pathogens Acquire Antimicrobial Resistance: Biological Changes from a Risk Assessment Perspective
Keynote Speaker: Prof. Xiang Wang
University of Shanghai for Science and Technology
02:00pm - 02:15pm15 mins
Calcium-powered probiotics reconfigure the intestinal niche via biofilm transformation
197-Prof. Li Yonglu
Zhejiang Gongshang University
02:15pm - 02:30pm15 mins
Programmable Host-Pathogen Interface Peptides for Rapid Electrochemical Detection of Listeria monocytogenes
287-Prof. Shiomo Yitzchaik
The Hebrew University of Jerusalem and Singapore-HUJ Alliance for Research and Enterprise (SHARE)
02:30pm - 02:45pm15 mins
Enhancing the microbial safety of food waste derived fertilizer with plant beneficial Bacillus: a multi-benefit strategy for sustainable hydroponics
316-Michelle Ten Mei Zhen
National University of Singapore
02:45pm - 03:00pm15 mins
Evaluating the Antimicrobial Activity and Mechanism of Action of Peroxypropionic Acid (PPA) Against Salmonella in Animal Feed
318-Ms Agnes Thng
National University of Singapore
01:30pm - 02:00pm30 mins
Vitamin D- mediated immunomodulation and its implications for metabolic diseases
Keynote Speaker: Prof. Sung Nim Han
Seoul National University
02:00pm - 02:15pm15 mins
Facilitators and barriers influencing anti-inflammatory diet behaviors during pregnancy: a qualitative study informed by the Behavior Change Wheel
034-Ms. Zhou Yiwen
Capital medical university
02:15pm - 02:30pm15 mins
Impact of Citrus Pectin on Gut Microbiota Metabolism Dysbiosis Induced by Transient Alternating High-Fat Diet
260-Dr. Zhao Chenxi
Zhejiang University
02:30pm - 02:45pm15 mins
Dietary tyrosin intake, HPB rs10743187 polymorphism and colorectal cancer risk: a case-control study
308-Mr. Mahamudul Hasan
National Cancer Center - Graduate School of Cancer Science and Policy, Korea
02:45pm - 03:00pm15 mins
Ex-vivo models provide an alternative platform to animal and clinical models by recapitulating key aspects of human tissue architecture and function in a controlled environment.
118-Dr. Shi Pujiang
National University of Singapore
01:30pm - 01:45pm15 mins
Transforming food production for sustainability: microbes to eat CO2; humans to eat microbes
139-Prof. Ron Milo
Weizmann Institute
01:45pm - 02:00pm15 mins
Replicating Beef Patty Texture Using 3D Printed Plant Proteins Fortified With Lipase-Produced Omega 3 Fatty Acid Concentrates
242-Dr. Taiwo Akanbi
The University of Newcastle, Australia
02:00pm - 02:15pm15 mins
Bioprocessed Mung Bean Protein as a High‑Bioavailability Ingredient for Functional Food and Beverage Applications
142-Dr. Heng Kiang Soon
Republic Polytechnic
02:15pm - 02:30pm15 mins
Development of a stable emulsion system from Fusarium venenatum TB01 mycelium protein for sustainable protein beverage applications
064-Ms. Liu Qiaocui
Huazhong Agricultural University
02:30pm - 02:45pm15 mins
Impact of pH on the Structural Properties of Corn Silk Protein and Its Functional Implications for Oleogel Design as a Plant-Based Fat Substitute
065-Ms. Ke Chuxin
National University of Singapore
02:45pm - 03:00pm15 mins
Leaf Protein Concentrates as Alternative Source of Protein: Thermal-Acid Treatment to Reshape Moringa Leaf Protein
173-Assistant Prof. Kiattisak Duangmal
Faculty of Science, Chulalongkorn University
01:30pm - 02:00pm30 mins
Impact of climate change on food quality, safety, and authenticity: food fingerprinting as a tool to address emerging challenges.
Keynote Speaker: Prof. Stephane Bayen
McGill University
02:00pm - 02:30pm30 mins
”Here to stay“ – Ciguatoxins and ciguatera in the EU
Keynote Speaker: Dr. Astrid Spielmeyer
BFR
02:30pm - 02:45pm15 mins
MIL-101(Mn)/PEDOT:PSS/AuNP-Modified Electrochemical Sensor with Enhanced Electrocatalytic Activity for Multiplex Rapid Detection of Toxic Metals in Foods
234-Dr. Khor Sook Mei
Universiti Malaya
02:45pm - 03:00pm15 mins
Impacts of Climate-Associated Thermal Stress on Food Allergen Profiles in Redclaw Crayfish (Cherax quadricarinatus)
293-Prof. Andreas Lopata
James Cook University
Break
03:00pm - 03:30pm
Tea break
talk
03:30pm - 04:45pm
Session 3
03:30pm - 03:45pm15 mins
Upcycling fish bone into novel engineered particle stabilizers for fish oil based-Pickering emulsions: A dual-valorization approach for resource recovery
158-Assistant Prof. Liu Cikun
Bohai University/College of Food Science and Engineering
03:45pm - 04:00pm15 mins
A Valorization Pipeline for Resilient Food Systems: Techno-Functional Profiling of Underutilized Raw Materials, By-streams and Minor Crops at the Adaptive Food Systems Accelerator
251- Prof. Joanna Harasym
Wrocław University of Economics and Business, Wrocław, Poland
04:00pm - 04:15pm15 mins
Upcycling Coffee Pulp: Developing Phenolic-Rich Microfiber Ingredients for Enhanced Bakery Nutrition
186-Prof. Prakit Sukyai
Kasetsart University
04:15pm - 04:30pm15 mins
Alkaline-Enzymatic Valorization of Chicken Feathers: A Process for Extracting Functional Keratin Biopolymers
124-Prof. Tantawan Pirak
Kasetsart University
04:30pm - 04:45pm15 mins
Valorisation of food and agricultural waste into sustainable biosurfactant and aviation fuels
Prof. Carol Lin Sze Ki
School of Energy and Environment, City University of Hong Kong
03:30pm - 03:45pm15 mins
Germination-Induced Fibril Nanoarchitectonics of Quinoa Protein at Neutral pH and Application of Its Derived Aerogel for Microplastic Removal
030-Dr. Feng Xiao
Nanjing University of Finance and Economics
03:45pm - 04:00pm15 mins
Effects of Pulsed Electric Field Treatment on the Physicochemical and Gelling Properties of Pea Protein Isolate
115-Dr. Tan Chek Chuan
Singapore Institute of Technology
04:00pm - 04:15pm15 mins
Comparative Phytochemical Profiling of Floral Extracts and Their Influence on Biogenic Silver Nanoparticle Synthesis for Food Packaging Applications
302-Mrs Sruthy G. Nair
National Institute of Food Technology Entrepreneurship and Management-Thanjavur (NIFTEM-T)
04:15pm - 04:30pm15 mins
Synergistic Gelation Behavior of Xanthan Gum and Polysaccharides Isolated from Sea Coconut
218-Mr. Chen Sihao
National University of Singapore
03:30pm - 03:45pm15 mins
Synergistic enzymatic hydrolysis and LAB–yeast co-fermentation enhance nutritional quality, probiotic viability, and flavor attributes of kombu (Saccharina japonica)
163-Ms. Geng Chenhan
National University of Singapore
03:45pm - 04:00pm15 mins
Fermented Chickpea Milk with Lactococcus lactis ZY2: Reduction of Beany Flavor and Enhancement of Blood Glucose Maintenance
181-Dr. Zheng Yin
Guangzhou College of Technology and Business
04:00pm - 04:15pm15 mins
Probiotic fermented beverage as a sustainable food for human health and wellness
307-Dr. Prakash M Halami
CSIR-Central Food Technological Research Institute, India
04:15pm - 04:30pm15 mins
The Effect of the Combination of Self-Induced Anaerobic Fermentation and Geothermal Coffee Processing on the Geothermal Coffee Sensory Quality
040-Ms. Zikrina Istighfarah
Institut Pertanian Bogor (IPB) University
04:30pm - 04:45pm15 mins
Kombucha Fermentation: Bioactives, Health Effects, and Market Trends in China
336 - Dr Xu Pingkang
Xihua university
03:30pm - 03:45pm15 mins
Effects of Different Processing Methods on the Protein Quality of Microalgae and their Metabolomic Profile Responses: A Systematic Review and Meta-Analysis
138-Mr. Marven Ng
National University of Singapore
03:45pm - 04:00pm15 mins
Tempeh Fermentation Improves Nutritional Quality and Influences Colonic Fermentation of Jack Bean (Canavalia ensiformis (L.) DC.)
310-Dr. Fiametta Ayu Purwandari
Gadjah Mada University, Indonesia
04:00pm - 04:15pm15 mins
Resistant starch mitigates MASLD induced by ultra-processed food-associated dietary AGEs by restoring gut homeostasis and reprogramming hepatic lipid metabolism
252-Ms. Wang Wen
South China University of Technology
04:15pm - 04:30pm15 mins
Structural Regulation of High-Amylose Maize Starch–Fatty Acid Complexes for Enhanced Digestive Resistance and Metabolic Benefits
200-Prof. Jiayue Guo
China Agriculture University
03:30pm - 03:45pm15 mins
Effects of Hydrocolloid Types and Concentrations on the Textural Properties and Digestibility of Plant-Based Nuggets
258-Dr. Mao Yuzhu
Singapore institute of technology
03:45pm - 04:00pm15 mins
Faba bean tofu - the role of salt coagulants on curd formation and water-mobility
180-Mr. Andreas Hopf
University of Sydney
04:00pm - 04:15pm15 mins
Overcoming challenges in plant-based food reformulation
198-Ms. Mabelyn Tan
Tate & Lyle
04:15pm - 04:30pm15 mins
Meat or Plant? Understanding In-Context Consumer Preferences to Optimize Sustainable Meat-Plant Hybrid Burgers
263- Dr. Lim Lik Xian
University of California, Davis
04:30pm - 04:45pm15 mins
Unlocking Market Access for Future Foods in Asia Pacific: In-Depth Insights into China’s Novel Food Approval System and Beyond
259-Ms Jenny (Xin), Li
Keller and Heckman LLP
03:30pm - 04:00pm30 mins
Photodynamic Inactivation Using 405 nm LED for Control of Fruit and Vegetable Spoilage Molds
Keynote Speaker: Prof. Yuk Hyun-Gyun
Chung-Ang University
04:00pm - 04:15pm15 mins
Detection of ciguatoxins in fish from the Asia-Pacific Region
222-Dr. Li Xin
Singapore Food agency
04:15pm - 04:30pm15 mins
Assessing trifluoroacetic acid risks in food safety
246-Dr. Raymond Shi
Singapore Food agency
04:30pm - 04:45pm15 mins
Paradigm Shift in Food Safety Assessment: Biomonitoring for Exposure Assessment of Food Hazards through Cohort Studies in Singapore (BEACON)
185-Dr. Valerie Sin
Singapore Food agency
Plenary
04:45pm - 05:25pm
Plenary session 2
Gelation of Oils Using Polymers to Control Lipid Bioavailability and Lipophilic Bioactive Delivery
Plenary Speaker 3: Prof. Alejandro Marangoni
poster session
05:25pm - 05:55pm
Panel discussion
Human health and sustainable nutraceuticals
Moderator: Prof Huang Dejian
award
05:55pm - 06:00pm
Token/Award presentation
Keynote
09:00am
Plenary session 3
From Food Safety to Food Design: Harnessing Beneficial Microbes for the Future of Food
Plenary Speaker 4: Prof. Mark Turner
Keynote
09:40am
Plenary session 3
From Data to Function: Reimagining Food Proteins through AI and Molecular Modeling
Plenary Speaker 5: Prof. Li Yonghui
Break
10:20am
Tea break
talk
11:00am - 12:30pm
Session 4
11:00am - 11:30am30 mins
Next-Gen Packaging for Food
Keynote Speaker: Prof. Eva Almenar
Michigan State University
11:30am - 11:45am15 mins
Advanced Thermal Technologies for Sustainable Rice Parboiling: Impact of Ohmic Heating, Microwave, and Ultrasound Treatments on Rice Quality
275-Prof. Athmaselvi KA
National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T)
11:45am - 12:00pm15 mins
Green processing technology for drying of food products using hybrid refractance window dryers
305-Prof. Prabhat K Nema
National institute of Food Technology Entrepreneurship and Management, India
12:00pm - 12:15pm15 mins
Cold Plasma: An emerging non-thermal process with diverse applications in food processing
315-Prof. Uday Annapure
Institute of Chemical Technology, Mumbai
12:15pm - 12:30pm15 mins
Green approaches for enhancing bioavailability of antioxidants in food systems and heath products
278-Prof. Paramita Bhattacharjee
Jadavpur University
12:30pm - 12:45pm15 mins
Green Biomanufacturing of Microalgae Based on Hydrogel Platforms
337-Prof. Jiajing Zhou
Sichuan University
11:00am - 11:15am15 mins
Innovative Processing of Durian: From High Sugar Content to a Functional FOS-Enriched Powder
174-Prof. Kitipong Assatarakul
Chulalongkorn University
11:15am - 11:30am15 mins
Dietary Cyclic Organosulfides as H2S Donors: Modulating NF-κB Signaling Pathway to Exert Anti-Inflammatory Activity in RAW264.7 Macrophages
038-Dr. Zhang Molan
South China University of Technology
11:30am - 11:45am15 mins
Food-compatible Reaction-synthesized Flavone Dimer ZHL10 Suppresses Triple-negative Breast Cancer Growth in Cellular and Xenograft Models
074-Ms. Yu Ziyi
National University of Singapore
11:45am - 12:00pm15 mins
Effect of different protein sources and structures as part of emulsifiers on the bioaccessibility of carotenoids
082-Ms Khu Wei xi
National University of Singapore
12:00pm - 12:15pm15 mins
Citrus-Derived Exosome-Like Nanoparticles Attenuated Dextran Sulfate Sodium-Induced Intestinal Inflammation through TLR4/NF-κB pathway and Modulation of Gut Microbiota-Metabolites
101-Ms Zhan Minmin
Zhejiang University
12:15pm - 12:30pm15 mins
Comparative chemical, structural and functional characterization of pectic polysaccharides and polyphenol co-extracted from mangosteen (Garcinia mangostana L.) peels using eco-friendly hybrid technologies
132-Dr. Nhu Bích Mã
Saigon Technology University
12:30pm - 12:45pm15 mins
Chemical Fingerprinting of Philippine Muscovado Sugar for Authentication and Functional Food Valorization
134-Ms Nicole Garcia
University of San Agustin - Center for Natural Drug Discovery and Development
11:00am - 11:15am15 mins
Advanced Analytical Strategies for Flavour Characterisation in Complex Food Matrices
264- Dr. Huang Yunle
Mane
11:15am - 11:30am15 mins
Sensomics-Based Decoding of Meat Flavor: From Key Odorants and Tastants to Alternative Protein Systems
292- Dr. Christine Stübner
TUM CREATE
11:30am - 11:45am15 mins
Saccharomyces cerevisiae Fermentation-assisted Extraction Improves Flavor and Functional Properties of Pea Protein Isolate
096-Ms Kai yi
National university of Singapore
11:45am - 12:00pm15 mins
Microbial Fermentation of Dried Noni Fruit Slurry: Improving Aroma While Preserving Bioactive Compounds
058-Mr. Zhang Zhuoran
National University of Singapore
12:00pm - 12:15pm15 mins
Flavor controlled release behavior from novel high internal phase Pickering emulsion gels stabilized by zein-chitin nanocrystals complex coacervates: the models on phase equilibria and mass transfer
136-Ms. Lei Lei
South China University of Technology
12:15pm - 12:30pm15 mins
Molecular Signature of Quebec Cheddar Cheeses Linked to Flavor Quality throughout Aging
277-Ms. Jinyu Zhou
McGill University
12:30pm - 12:45pm15 mins
The Bitter chemistry of bitter gourd (Momordica charantia)
Liang Dong
School of Agriculture and Biotechnology, Sun Yat-sen University
11:00am - 11:30am30 mins
Health claims of functional food – an example from New Zealand
Invited Speaker Prof. Jun lu
University of Auckland
11:30am - 11:45am15 mins
Wu Zhuyu Decoction as a Food-as-Medicine Strategy for Hepatocellular Carcinoma: Multi-Target Mechanisms and Gut–Liver Axis Modulation
051-Asst. Prof Wang Rui-Qi
Department of pharmacy, Zhuhai People's Hospital
11:45am - 12:00pm15 mins
Linalool as a key component in strawberry volatile organic compounds (VOCs) modulates gut microbiota, systemic inflammation, and glucolipid metabolism
047-Mr. Tan Nanfeng
College of Biosystems Engineering and Food Science, Zhejiang University
12:00pm - 12:15pm15 mins
R&D Innovation System for Anti-aging Driven by Integrated Eastern-Western Herbal Technologies
020-Ms. Chen Jiehua
Infinitus (China) Company Ltd
12:15pm - 12:30pm15 mins
Raspberry Ketone Modulates Glial Inflammation and Lipid Metabolism in Mice
029-Ms. Qi Xinyue
Nanyang Technological University
12:30pm - 12:45pm15 mins
Anti-Inflammatory Activity of Sargassum cristaefolium Lipid Fractions: Experimental Evidence and Structure-Based Insight into Cellular Uptake
056-Dr. Saraswati
IPB University (Bogor Agricultural University)
11:00am - 11:30am30 mins
Efficient Regulation of Cell Differentiation Toward Next-Generation Cell-Based Food Development
250-Assistant prof. Guan Xin
Jiangnan University
11:30am - 11:45am15 mins
Development of Plant-Based 3D Printed Scaffolds for Bovine Satellite Cell Maturation in Cell-Based Meat Production
131-Mr. Wang Yuan
The University of Auckland
11:30am - 11:45am15 mins
3D Bioprinted Cell-Cultured Meat Scaffolds Based on Starch/Gelatin
049-Mr. Zhong Yuanliang
Zhejiang University
11:45am - 12:00pm15 mins
Recycling Cell Culture Media Proteins for Cost-effective Cultivated Meat Manufacturing
072-Dr. Quek Jun Ping
A*STAR Bioprocessing Technology Institute
12:00pm - 12:15pm15 mins
Sustainable and Scalable Bioengineering Strategies for Cultivated Meat
078-Dr. Deepak Choudhury
BTI A*STAR and National Univeristy of Singapore (NUS)
12:15pm - 12:30pm15 mins
Microbial Innovations at the Bezos Center for Sustainable Protein
Dr. Balaji Balagurunathan
SIFBI, A*STAR
11:00am - 11:30am30 mins
Emerging mycotoxins: Do we underestimate risk?
Keynote Speaker: Dr. Oliver Watkins
TUMCREATE
11:30am - 11:45am15 mins
Green Microextraction Approach Using 3D-Printed Polymeric Ionic Liquid-Coated Device for Multi-Class Pesticide Analysis in Spices
240-Ms. Faizah Yunus
University of Malaya
11:45am - 12:00pm15 mins
Effect of Continuous Deep Frying on the Formation of Toxic Oxidation Compounds: An Emerging Food Safety Concern
270-Ms. Monisha Chandran
National Institute of Food Technology, Entrepreneurship and Management
12:00pm - 12:15pm15 mins
Applications of ion mobility mass spectrometry to the seafood industry
232-Dr. Qiu Beiying
Bioprocessing Technology Institute A*STAR
12:15pm - 12:30pm15 mins
Postharvest control of Penicillium italicum on mandarin fruit using riboflavin-mediated 405 nm LED photodynamic treatment with minimal quality changes
141-Ms Jung Jiwoo
Chung-Ang University
12:30pm - 12:45pm15 mins
Expanding Dietary Choices in Seafood Allergy Management: Resolving Species-specific and Processing-dependent Fish Allergen Profiles
279-Ms. Renee Chin
James Cook University
poster session
12:45pm - 02:00pm
Lunch + Poster viewing and judging
talk
02:00pm - 03:15pm
Session 5
02:00pm - 02:15pm15 mins
Advances in Scaling and Products of Cell Culturted Fish Meat
273-Associate Prof Zheng Hongwei
Ocean University of China
02:15pm - 02:30pm15 mins
Salt-Induced Microstructuring Effects on Plant Protein Gels
023-Ms. Dong Xue
UNSW Sydney
02:30pm - 02:45pm15 mins
Broccoli byproducts protein concentrate: High intensity ultrasound (HIUS) effect on in-vitro digestibility, structural, physiochemical, techno-functional and thermal properties
125-Mrs. Santoshi Rawat
National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T)
02:45pm - 03:00pm15 mins
Deamidation of Wheat Gliadin: Structural Modification, Allergenicity Reduction, and Mitigation of Intestinal Epithelial Damage
133-Dr. Liu Mingxi
National University of Singapore
03:00pm - 03:15pm15 mins
Structuring hybrid meat analogue using composite blends comprising date fruit (Phoenix dactylifera L.) insoluble fibers, pea and wheat proteins
286-Dr. Oni Yuliarti
United Arab Emirates University, UAE
02:00pm - 02:30pm30 mins
How can food regulations keep up with the pace of bio-innovation?
Keynote Speaker: Dr. Vince Sewalt
Sewalt Bioconsulting
02:30pm - 02:45pm15 mins
Omics-driven Safety and Allergy Management for Sustainable Food Systems: Enabling Consumer Acceptance of Cellular Agriculture and Future Foods
306-Dr. Thimo Reuthers
Tropical Futures Institute, James Cook University
02:45pm - 03:00pm15 mins
Current Trends and Regulatory Developments for Genome Edited Foods
194-Dr. Wang Yanwen
Singapore Food Agency
03:00pm - 03:15pm15 mins
Safety and toxicological considerations of single-cell oils as future food ingredients: a critical review
033-Mr. Alpha Ho
Nanyang Technological University
02:00pm - 02:15pm15 mins
Animal Meat-Free Culture Media from Agro-Industrial By-Products for Probiotic Fermentation
106-Mr. Manideep Pabba
Khalifa University
02:15pm - 02:30pm15 mins
Improvement of Drying Process and Formulation for Plant-Based Overripe Tempe Stock
045-Stacia Andani Fortunata
Swiss German University
02:30pm - 02:45pm15 mins
Metabolic Mechanisms of Higher Alcohols in Alcoholic Beverages: Impacts on Ethanol Catabolism and Hangover Health Risks
Dr. Qingxi Ren
School of Food Science and Engineering, Jiangnan University, Wuxi, Jiangsu, China
02:45pm - 03:00pm15 mins
Method Development for Detecting Dynamic Volatile Compounds in the Retronasal Cavity after Alcoholic Beverage Consumption
Associate Prof. Zhou Zhilei
Jiangnan University
03:00pm - 03:15pm15 mins
Enhancement of Anti-Diabetic Potential of Probiotic Fermented Soymilk: GC-SPME Metabolomic Profiling and α-Amylase Kinetic Analysis
276- Ms. Naziya Kadengal
CSIR- Central Food Technological Research Institute of India
02:00pm - 02:15pm15 mins
Novel Proteolytic Fermentation Approach for Enhancing Bioactive Metabolite Production in Edible Bird’s Nest Glycoproteins
311-Dr. Ter Zhi Yin
Universiti Kebangsaan Malaysia
02:15pm - 02:30pm15 mins
Polyphenol-Rich Philippine Artisanal Chocolates for Functional Food Innovation and Nutraceutical Development
108-Ms. Diane Monique Baladjay
University of San Agustin
02:30pm - 02:45pm15 mins
Addressing analytical bias in vitamin B12 analysis: A biosensor and rapidfire-based approaches
117-Dr. Ricco Tindjau
Illinois ARCS
02:45pm - 03:00pm15 mins
Unlocking Functional Fats in Yarrowia lipolytica
120-Mr. Chua Yuen Siong
Illinois ARCS
03:00pm - 03:15pm15 mins
Valorization of Sacha Inchi Press Cake for Functional Ingredients through Solid State Fermentation: Influence of Fungal Strain on Physicochemical Properties and Antioxidant Activity
294-Mrs. Ardiba Rakhmi Sefrienda
Gadjah Mada University
02:00pm - 02:15pm15 mins
Microalgae: a resilient & dense source of iron
249-Dr. Fabian Abiusi
Sustainable Food Processing Laboratory, ETH Zurich
02:15pm - 02:30pm15 mins
Proteomics-Based Evaluation of Liquid-Cultivated Mycelium as a Sustainable Food Source
225-Dr. Tan Chee Fan
Bioprocessing Technology Institute, A*STAR
02:30pm - 02:45pm15 mins
Interfacial behavior and gastrointestinal delivery of lutein ester in oil-in-water emulsions stabilized by cricket protein
048-Ms. Liu Lijun
Nanyang Technological University
02:45pm - 03:00pm15 mins
Research on the Musculoskeletal Health Effects of Yeast Protein
054-Ms. Liang Yu
Huazhong Agricultural University
03:00pm - 03:15pm15 mins
Effects of Transglutaminase on the Quality Characteristics of Meat-Reduced Sausages Substituted with Germinated Mung Bean Flour
253-Prof. Hoang Kimanh
Saigon Technology University
02:00pm - 02:15pm15 mins
Food allergens components: Molecular insights into food allergy
Prof Maruyama Nobuyaki
Kyoto university
02:15pm - 02:30pm15 mins
Beyond Oral Sensitization: Airborne Egg Ovalbumin Exposure Drives Food Allergy via Lung-Gut Immune Crosstalk
Wei Hu
National University of Singapore
02:30pm - 02:45pm15 mins
Emerging Allergen Risks in Climate-Driven Novel Foods: Bridging Detection Gaps Using Integrated Proteomics Approaches
188-Dr. Lim Xin Shan
Singapore Food agency
02:45pm - 03:00pm15 mins
Evolving allergen risk management in modern food systems: implications for the allergenicity assessment of novel foods.
233-Dr. Bay Lian Jie
Singapore Food agency
Break
03.15pm
Tea break
Keynote
03:45pm
Plenary session 4
The Future of Food Science and Technology in an Ever Changing World
Plenary speaker 6: Prof. Rickey Yada
Keynote
04:25pm
Plenary session 4
Using Traditional and AI-Driven Approaches to Reduce Production Costs and Scale Up Cultivated Meat Production
Plenary speaker 7: Prof. David E Block
poster session
05:05pm - 05:35pm
Plenary Panel Discussion
Innovations in Food Science and Technology for Future Food Systems
Moderator: Prof Zhou Weibiao
award
05:35pm - 05:45pm
Token/Award presentation
award
05:45pm - 06:00pm
Closing remarks
banquet
06:00pm
NUSS
Conference Dinner