Programme

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
196-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
National Institute of Food Technology, Entrepreneurship and Management
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
Edible cereal prolamin microbeads for cultivated meat applications
103-Dr. Su Lingshan
National University of Singapore
12:30pm - 12:45pm15 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-Prof. Muggundha Raoov Ramachandran
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
UAEU
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

Posters

DAY 1 - Theme A, B and C

AI in food systems
Poster NoTitlePresenterInstitution
A301Coffee Roasting Degree Identification and Interpretability Analysis Using Multi-dimensional Visual Features and CNNs-SHAPProf. Zhanming LiJiangsu University of Science and Technology
Green technology & engineering for food processing & packaging
Poster NoTitlePresenterInstitution
A302Development of pH-Responsive and Antioxidant Bio-Based Aerogels for Smart Packaging Applications Incorporating Passion Fruit Pericarp ExtractProf. Ya-Ling HuangDepartment of Seafood Science, National Kaohsiung University of Science and Technology
A303Gradient-structured polysaccharide films toward intelligent and predictive food packaging systemsDr. Xiaoxue JiaInstitute 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 ConditionsDr. Suma BudnimathNational Institute of Food Processing Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T), Tamil Nadu, 613005, India
A305A cold-sensitive time-temperature indicator based on Maillard-reaction for predicting shelf-life of chilled lambAsst. Prof. Beibei YeBohai University/College of Food Science and Engineering
A306Emerging Food Processing Strategies for Integrated Valorisation of Auxenochlorella protothecoides BiomassMr. Dingsong LinNational University of Singapore
A307Effect of Initial Product Temperature on Core Temperature Development and Inter-Stage Carry-Over Heating in Two-Stage Deep-Fat Frying of Chicken ThighMrs. Worakamol ThonghaewFaculty of Science, Chulalongkorn University
A308Study on cold plasma treatment with different feed gases on physical and textural characteristics of Black bean (Phaseolus vulgaris L.)Ms. Woro SetiabomaChulalongkorn University
A309Enhancing Passion Fruit Juice Quality Through Sustainable Pulsed Electric Field TreatmentMr. Worrachit SuniwatcharanupongChulalongkorn University
A310A Zero-Waste processing approach for Sweet Potato TubersMs. Qingtong XieDepartment of Food Science and Technology, National University of Singapore
A311Impact of pulsed light treatment on enzyme inactivation and quality attributes of whole white button mushroom (Agaricus bisporus) and its storage studyDr. Anshul DhawanNational Institute of Food Technology, Entrepreneurship and Management
A312Effect of atmospheric pin-to-plate cold plasma treatment on structural modification and cooking quality of split red lentil (Lens culinaris)Ms. Shreeya PlathiaInstitute of chemical technology, Mumbai
A313Total reactive oxygen species in aqueous phase supplied by atmospheric pressure plasma jet quantified using iodine and starch assayMs. Josephine PhangNational University of Singapore
A314Preparation of Biofilm from Spent Mushroom Substrate (SMS) for Sustainable Packaging ApplicationsMs. Thivya SelvamUniversiti Malaya
A315Synergistic effects of heat and shear during high-pressure homogenization on corn starch with different amylose contents: Multi-scale structural evolution to pasting propertiesProf. Pei ChenGuangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
A316Spirulina Protein-Carrageenan Gel Systems as Green Structuring Platforms for Sustainable Food Design: Emulsion Gel and HydrogelDr. Arima Diah SetiowatiUniversitas Gadjah Mada
Side Stream valorisation & upcycling
Poster NoTitlePresenterInstitution
A317Beyond the First Cup: Untargeted Metabolomics Reveals Metabolite Depletion and Persistence Across Multiple Coffee Brewing CyclesMs. Yuxing GeNational University of Singapore
A318Physicochemical property characterization and foodomic profiling of cupcakes formulated with okaraMs. Cheryl Kwoek Zhen NgSingapore Institute of Technology
A319Urban Resource Valorization: Sustainable Feedstock for Precision FermentationDr. Norazean ZaidenIllinois Advanced Research Centre Singapore (IARCS)
A320Upcycling Stale Bread into Biodegradable Packaging: Unraveling the Role of Macromolecular Transformations during BakingDr. Wanxiang GuoSouthwest University
A321Upcycling of hibiscus flower powder: A road towards sustainable food coloursMrs. Rajshri NaveenNational Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T)
A322Valorization of Banana Leaves (Musa spp. var. Cavendish): Bioactive Characterization and Optimization of  Herbal Tea FormulationDr. Thi-Dung HaHanoi University of Industry
Food bioactive constituents
Poster NoTitlePresenterInstitution
A323Identification of Physicochemical Composition of Natural, Honey, and Full-wash Kintamani Arabica CoffeeProf. Luh SuriatiUniversitas Warmadewa
A324Biotransformation and Microbiome Modulation of Luteolin-Apigenin (Lu-Ap) Dimer Mediated by Human Gut MicrobiotaMr. Haoquan LiNational University of Singapore
A325Bioactivity Potential of New Zealand Porphyra/Pyropia: A Protein Centric Approach to Functional Food DiscoveryMs. Felicia OngBioprocessing Technology Institute, A*STAR
A326Enhanced Stability and Carotene Retention of Red Palm Oil Microcapsules Using WPI-Maltodextrin Maillard Conjugates as Wall MaterialMrs. Tanalyna HasnaGadjah Mada University
A327Targeted analysis of polyphenol changes in Gannan navel orange during ripening based on the HLB-SPE methodMrs. Qingqing ZhangNanchang University
Food biopolymers
Poster NoTitlePresenterInstitution
A328pH- and Ca²⁺-Mediated Casein–Gellan Double Gels: Effect of Sol–Gel Transition Temperature on Gel StructureDr. Weibo ZhangNational University of Singapore
A329Comparative Analysis of Starches from Cucurbita moschata and C. maxima: The Impact of Amylopectin Fine Structure on Functional PropertiesMs. Jing YuZhejiang University/Institute of Nuclear Agricultural Sciences/Key Laboratory of Nuclear Agricultural Science of Ministry of Agriculture and Rural Affairs
Nanotechnology in food system and health
Poster NoTitlePresenterInstitution
A330High Internal Phase Emulsions Stabilized by Oat Protein Nanofibrils for Plant-based MayonnaiseMr. Xinrui ChenNational University of Singapore
Fermentation
Poster NoTitlePresenterInstitution
A331Integrated genome-informed functional screening identifies Kluyveromyces marxianus and Ogataea polymorpha as promising starter yeast candidates for cocoa fermentationMrs. Khadijat GaniyuUniversity of New South Wales
A332Investigating LAB- and Yeast-Driven Fermentation in Microalgae-Enriched Soy Cheese AnaloguesDr. Rong WangNational University of Singapore
A333An integrated Pichia pastoris platform for precision fermentation of challenging recombinant proteins for food and nutrition applications.Mr. Nick McGrathUniversity of Canterbury
A334Mycelium based Living Hydrogel Bioreactor Platform for Enhanced Production of Postbiotics using Gut MicrobesDr. Srinivas MettuKhalifa University, Abudhabi
A335Comparative biotransformation of pea whey into pea-based alcoholic beverages using commercial yeast strains of Saccharomyces cerevisiaeMs. Ziye ZhuNational University of Singapore
A336A Systematic Approach to co culture Fermentation for Continuous Multi Product Biomanufacturing using Gut microbesMrs. Shahna Manakat VakeriKhalifa University of Science and Technology
A337Microbial Biotransformation in a Soy-Based Cheese Model: Integrated Physicochemical and Flavor ModulationMs. Jieqi MaoNational University of Singapore
A338Enhanced Production of Poly-γ-glutamic Acid (γ-PGA) by Bacillus velezensis Mutant Induced via Pin-to-plate Atmospheric Cold PlasmaMr. Suraj P. KaharInstitute of Chemical Technology, Mumbai
A339Enhancement of Anti-Diabetic Potential of Probiotic Fermented Soymilk: GC-SPME Metabolomic Profiling and α-Amylase Kinetic AnalysisMs. Naziya KadengalCSIR- Central Food Technological Research Institute of India
Flavour and Sensory science
Poster NoTitlePresenterInstitution
A340Crude protein hydrolysates for the enhancement of cocoa-like flavour attributes of carob-based dark chocolate substitutesMr. Manfred KuNational University of Singapore
A341Substrate-Dependent Modulation of Volatile Aroma Profiles in Filamentous Fungal FermentationDr. Anuj LiptonA*STAR's Singapore Institute of Food and Biotechnology Innovation
A342Decoding the Taste Profile of Microalgae Chlorella vulgaris via Sensomics Approach and Reconstitution ExperimentsMs. Nadyssa WillandaTUMCREATE
A343Sensomics-Driven Flavor Decoding of Roasted Chicken Meat to Guide Alternative Protein DevelopmentMr. Suresh PillaiTUMCREATE
A344Optimization of meat broth-like flavor formation from plant seed meal protein hydrolysatesMs. Jin-Kyung NamSungshin Women's University
A345Physicochemical and Volatile Profiles of Bone Broth Supplemented with Optimized Roasted Insect OilsMs. Yu-Jeong HanSungshin Women's University
Food Microbiology
Poster NoTitlePresenterInstitution
A346Peptide-based biosensors for detection of bacteria in foodMs. Miral SabryDepartment of Food Science and Technology, National University of Singapore. Singapore Institute of Manufacturing Technology (SIMTech), Agency for Science, Technology and Research (A*STAR)
A347Response Surface Methodology-Assisted Optimization of Phytase Production by Bacillus licheniformis MCC 2514 for Enhancing Mineral BioavailabilityMs. Ajina AsCSIR-Central Food Technological Research Institute
Food Microbiology and Fermentation
Poster NoTitlePresenterInstitution
A347Evaluation of ultraviolet irradiation at 222 and 254 nm in inactivating human norovirus on surfacesMr Bai HongNational University of Singapore
Gut microbiome
Poster NoTitlePresenterInstitution
A349Evaluation of sustainable functional noodles made with upcycled ingredients for human gut healthMs. Sook Mei HonSchool of Applied Science, Republic Polytechnic

DAY 2 - Theme D, E and F

Chewing
Poster NoTitlePresenterInstitution
A401The Role of Mastication in Modulating Cognitive Performance and MoodMs. Yinying LiuNational University of Singapore
Clinical study
Poster NoTitlePresenterInstitution
A402Plasma Metabolomic Responses after consumption of Fermented Brewer’s Spent Grain in Individuals with Metabolic ImpairmentsMs. Zi Ning LeongNational University of Singapore
A403Associations of Protein Intake with Parameters of Eye Health and Levels of Advanced Glycation End Products in Singapore Older AdultsMr. Marcus TingNational University of Singapore
A404Impact of Algae Consumption/supplementation on Cardiometabolic Health: A Systematic Review and Meta-analysisMs. Qing HeNational University of Singapore
A405Effects of higher protein intake from different dietary sources on sleep quality and gut microbiota in older adults in Singapore: a randomized controlled trialMs. Lingyin YuNational University of Singapore
A406Molecular Characterization of Novel Allergens in Blue Swimmer Crab: Implications for Seafood Safety and Consumer HealthProf. Andreas LopataJames Cook University
Functional foods and Nutraceuticals
Poster NoTitlePresenterInstitution
A407Development and analysis of alternative candlenut-based omega-oil nutritional supplementsDr. Mila SariSwiss German University
A408The Lipid-lowing Mechanism of Dietary Fiber from Flammulina velutipesDr. Xiaoyu ChenHenan University
A409Photoprotective effect of tomato extract rich in colorless carotenoidsMs. Guo ChenDepartment of Food Science and Technology, National University of Singapore
A410Designing 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 moleculesMs. Shumaila BelalJadavpur University
A411Bread Quality as Affected by Partial Substitution of Flour with Pili (Canarium ovatum, Engl.) Fruit Pomace PowderProf. Elizabeth ArenasUniversity of Santo Tomas
Nutrition
Poster NoTitlePresenterInstitution
A412Association Between Vitamin D Status and TyG index Among Korean Adults: a cross-sectional studyDr. Sunhye ShinSeoul Women's University
A413Effects of Dietary Supplements on High-Sensitivity C-Reactive Protein Levels in Healthy Individuals: A Systematic Review and Network Meta-AnalysisDr. Weili HuNational University of Singapore
A414Development of a Choline Database for Thai Food and a Population-Wide Assessment of Choline Intake in ThailandAsst. Prof. Siraphat TaesuwanChiang Mai University
A415A systematic review and meta-analysis of the effect of dietary protein on cognitive functionMs. Shuqi LiNational University of Singapore FST
A416Association between Advanced Glycation End-Product Levels and Eye Health Parameters.Ms. May Yoke YeoNational University of Singapore
A417From Pigmented Rice to Functional Rice Noodles: Nutritional Benefits and Quality Improvements via Potato StarchMr Le Quoc An TaFood Technology Faculty, Saigon Technology University
A418Impact of regular consumption of eggs and nutrient-fortified eggs on atopic dermatitis condition in Singapore individual with atopic dermatitisMs. Yuxin LiangNational University of Singapore
Cellular agriculture
Poster NoTitlePresenterInstitution
A419Untapped Plant Biomaterials: Novel Scaffold Platforms for Cultivated Meat BiomanufacturingDr. Ratima SuntornnondBioprocessing Technology Institute (BTI), Agency for Science, Technology and Research (A*STAR)
A420Oxy Thru 0.2L as a Reliable Vessel for Multi-Species Cultivated Meat ProductionDr. Grace Aprilia HelenaIntegriculture Inc.
A421Defining Protein Quality in Cultivated Meat: The First DIAAS Evaluation of Cell-Based MuscleDr. Rachel BennieUniversity of Canterbury
A422Identification and validation of promoter candidates for expression of native growth factors in cultivated meat cell linesDr. Alison LeeBioprocessing Technology Institute, A*STAR
A423Antimicrobial Peptide Cocktail Formulation as Non-antibiotic Mitigants to Control Bacterial Contamination in Cultured Meat ProductionDr. Okon Johnson EsuaNational University of Singapore, Singapore
A424Shedding light on umami flavour production in cultivated meatDr. Aaron ThongSIFBI, A*STAR
A425Development of a suspension Japanese eel adipocytic stem cell line for cultivated meatDr. Yu Xuan TanBioprocessing Technology Institute, A*STAR
A426GRAS Biocontrol for Cultured Meat: Selective Activity of Antimicrobial Fatty AcidsDr. Steven LeonardiNational University of Singapore
Consumer Study
Poster NoTitlePresenterInstitution
A427How information framing shapes consumer preferences for sustainability indicators: a Best-Worst Scaling experiment on the Sustainable Rice Platform standardDr. Quoc Cuong NguyenHo Chi Minh City University of Technology (HCMUT), VNU-HCM
A428Market-Driven Innovation in Functional Foods: Development of Low-Fat Tom Yum Chicken Sausages and a Commercial Framework Leveraging AI Influencer Marketing and Food Sustainability TrendsAsst. Prof. Wisuwat WannamakokChiang Mai University
A429The Consumer Inefficiency Paradox: Quantifying Food Waste Behaviour in Malaysian Indian-Muslim Restaurants Using Sentiment AnalysisMs. Manoreeta N.ManogaranUniversity of Malaya (UM)
A430A QuEChERS-Based Extraction and LC–MS/MS Method for Screening Cannabinoids in Gummy MatricesMrs. Xiau Yi TanSingapore Food Agency
A431Impact of Food Contact Materials on Contamination of Takeaway FoodMr. Sean ChiaSingapore Food Agency
Future foods
Poster NoTitlePresenterInstitution
A432Grains and Pseudo-grains in Singaporean Market: A Heavy Metals perspectiveMs. Wan Ling NgSingapore Food Agency
A433Next-Generation Plant-Based Lipid Systems: Process-Structure-Function Insights into Thermally Accelerated Recovery of Intact Groundnut OleosomesMs. Keerthi RaviNational Institute of Food Technology, Entrepreneurship and Management - Thanjavur, TamilNadu, India
A434Unlocking Flavour in Alternative Protein Products through Novel Kokumi CompoundsMs. Nazreen binti V M Abdul MuthaliffSIFBI, A*STAR
A435Effects of Hydrocolloid Types and Concentrations on the Textural Properties and Digestibility of Plant-Based NuggetsDr. Yuzhu MAOSingapore institute of technology
Sustainable Protein
Poster NoTitlePresenterInstitution
A436Sustainable proteins, unexpected nutrition: How fractionation and extrusion shape digestibility and texture of meat analogues?Dr. Jie Hong ChiangSIFBI, A*STAR
A437Formation of Porous Chickpea Protein Gels Using Directional Freezing: Exploring the Governing Principles from Structure-Function PerspectivesDr. Afsaneh Taherisingapore institute of technology
A438Comprehensive Molecular Characterisation of Bioactive and Antinutrient Factors in Sustainable ProteinDr. Qifeng LinNational University of Singapore
A439Molecular Design and Multi-Dimensional Valorization of Pumpkin Seed Protein: A Versatile Platform for Next-Generation Alternative Protein SystemsDr. Yan KongNational University of Singapore (Suzhou) Research Institute
A440Identification of Bitter-Active Compounds in Dry-Fractionated Mung Bean Protein Concentrate Using a Sensory-Guided Chemical and Taste Analysis WorkflowDr. Panita NgamchuachitSIFBI, A*STAR
A441Singapore's Regulatory Effort: Novel Food Derived from Precision FermentationDr. Zhi Ting TeoSingapore Food Agency
A442Techno-Economic Analysis and Life-Cycle Assessment of Dairy, Non-Dairy, and Vegan Whipping CreamsDr. Avinash SinhaSingapore Institute of Technology, Singapore
A443Safe Implementation of Sustainable Insect Proteins: Allergenic Protein Characterisation and Risk AssessmentProf. Andreas LopataJames Cook University
A444Identification of potential bioactive peptides from edible insect protein hydrolysates using LC-Orbitrap-MS/MSMs. You rim MinSungshin Women's University
A445Sustainable Microbial Protein-Rich Biomass-Derived IngredientsDr. Naulchan KhongsaySIFBI, A*STAR
Climate Risk to Consumers: Emerging Food Safety Risks
Poster NoTitlePresenterInstitution
A446Development of a Prioritization Framework and Quantitative Assessment System for Human Health Hazardous Substances in Total Diet Studies(TDS)Prof. Myungsil HwangGachon University, Department of Food and Nutrition
A447Reproductive Aging Amplifies Immune-Metabolic Vulnerability to Environmental and Nutritional Stress: A KNHANES 2010-2022 Analysis with Planned Experimental ValidationAsst. Prof. Seungpil JeongEhwa Woman’s University Mokdong Hospital
A448XLED-activated tungsten photocatalytic coatings for inactivation of Listeria monocytogenesMr. Jae Hyeon KwonChung-Ang University, Department of Food Science and Biotechnology, Foodborne Pathogen Control Lab
A449Anti-biofilm potential of a visible-light-activated tungsten trioxide-based photocatalyst (NEP6) against Listeria monocytogenesDr. Vinothini BoopathiChung Ang University
A450Development of a QuEChERS-GC-MS/MS Method for Determination of Chlorinated Styrenes in FoodProf. Joon-Goo LeeSeoul National University of Science and Technology
A451Climate-Related Pressures on Food Additive Use: Baseline Occurrence, Dietary Exposure and Risk Assessment of Selected Additive ClassesMs. Kong KadeleineSingapore Food Agency
A452From diet to biomarkers: Assessing acrylamide exposure in Singapore Ms. Angela LiNational University of Singapore