Programme

Time 1 August 2024, Thursday (Day 1) - Town Plaza Auditorium
08:30 to 09:00 Registration
  Opening Session
09:00 to 09:10 Arrival of Guest of Honour
09:10 to 09:20 Welcome Address
Prof Bernard Tan
Senior Vice Provost, NUS
Opening Address by CEO of SFA
Mr Damian CHAN (Chief Executive Officer of the Singapore Food Agency)
  Plenary Session 1
9:20 to 9:55 New Approach in Regulatory Toxicology - An FDA Perspective
Speaker 1: Dr Laura SCHNACKENBERG
Division Director, Division of Systems Biology, National Center for Toxicological Research, U.S. Food and Drug Administration
9:55 to 10:30 Oral uptake, effects and risk assessment of micro- and nanoplastic particles
Speaker 2: Prof Albert BRAUNING
Head of Effect-based Analytics and Toxicogenomics, Department of Food Safety, German Federal Institute for Risk Assessment (BfR)
10:30 to 11:00 Tea Break
11:00 to 12:15
Parallel Sessions 1 - 11:00 to 12:15
Seminar 1
Seminar Rooms 1 and 2 		Seminar 2
Seminar Rooms 3 and 4 		Seminar 3
Seminar Rooms 5 and 6 		Seminar 4
Town Plaza Auditorium
THEME A - MICROBIAL THEME B - CHEMICAL TOXICOLOGY THEME C - AI FOODOMIC THEME D - PROCESSING
Session Chair: Dr Ana Allende Session Chair: Dr Calvin YEO Session Chair: Dr Wenlin ZHANG Session Chair: Prof Weibiao ZHOU
KEYNOTE SPEAKER: From Lab to Greenhouse: Interventions for Control of Human Pathogen Bacteria in Hydroponic Leafy Green Production
Assoc Prof Sania ILIC		 KEYNOTE SPEAKER: Application of Physiologically Based Toxicokinetic (PBTK) Modeling to the Safety Assessment of Food: Are We There Yet?
Prof Eric CHAN 		KEYNOTE SPEAKER: Application of Metabolomics in Functional Food Research: Unveiling Bioactive Components for Enhanced Human Health
Prof Doralyn S. DALISAY 		KEYNOTE SPEAKER: Stepwise green extraction of functional components from seaweed Undaria pinnatifida grown in New Zealand
Prof Jun LU
Passive root-to-shoot colonization of pathogenic bacteria in indoor plant culture
Speaker: Dr Yuchen LONG/Kartick 		Possible Use of NAMs for Regulatory Evaluation
Speaker: Prof Jose Tarazona 		Discovery of Food Contaminant-Degrading Enzymes with Positive Unlabeled Deep Learning
Speaker: Dr Dachuan ZHANG 		Enhancing sustainability in red wine production: A comprehensive study on scaling up ultrasound and coupled oak block treatments based on absorbed energy density for improved phenolic and astringency profiles
Speaker: Dr Shengnan WANG
Microbial analysis and Sanitization of hydroponics farming facilities in Singapore
Speaker: Dr Cliff THAM 		Possible Use of NGRA/NAMs for Regulatory Evaluation
Speaker: Prof Georges Kass 		Revisioning plant protein conjugation: neural network assisted-ultrasonication and spray drying conjugation strategy for potential plant protein modification.
Speaker: Mr Rishi Ravindra NAIK 		Application of Hollow Fiber Microfiltration Membranes for Sterilizing Extracts in Reformulated Traditional Java Tea-Based Functional Drink
Speaker: Ms Brigitta ANDIEN
12:15 to 13:15 Lunch
13:15 to 14:45
Parallel Sessions 2 - 13:15 - 14:45
Seminar 1
Seminar Rooms 1 and 2 		Seminar 2
Seminar Rooms 3 and 4 		Seminar 3
Seminar Rooms 5 and 6 		Seminar 4
Town Plaza Auditorium
THEME A - MICROBIAL THEME B - CHEMICAL TOXICOLOGY THEME C - AI FOODOMIC THEME D - PROCESSING
Session Chair: Prof Hyun-Gyun YUK Session Chair: Prof Eric CHAN Session Chair: Prof Dejian HUANG Session Chair: Prof Jun LU
From Space to City Farms: How NASA and Pillsbury Revolutionized Food Safety
Ms Farzana ADAMS 		KEYNOTE SPEAKER: Recent Initiatives of the Japanese Center for the Validation of Alternative Methods (JaCVAM) for Regulatory Acceptance of Safety Evaluation of New Approach Methods including Microphysiological System
Dr Yoko HIRABAYASHI 		KEYNOTE SPEAKER: The utilization of artificial intelligence in conjunction with optical technology for food safety analysis
Prof Suhua WANG 		KEYNOTE SPEAKER: Disclosure of the potencies of under-explored indigenous fermented foods
Prof Christofora Hanny WIJAYA
Enhancing Biosecurity in Urban Farming Systems: Addressing Microbial Risks in Tropical Leafy Vegetables in Singapore
Speaker: Dr Mandar GODGE 		In-depth characterisation of media formulations with agricultural side streams for cost-effective and safety of cultivated meat production
Speaker: Dr Yin Ying HO 		Untargeted LC-QTOF-MS/MS-based metabolomics of spent coffee grounds alcoholic beverages fermented with Lachancea thermotolerans and Lactiplantibacillus plantarum
Speaker: Dr Yunjiao LIU 		Antiaging Compounds from Food Sources: Mechanism of Actioner
Speaker: Prof Pingkang XU
Food safety evaluation of organic fertilizers derived from food waste in hydroponic systems
Speaker: Ms Michelle TEN 		Safety assessment of cultivated meat by nextgeneration sequencing to reveal genomic changes in chicken cells over extended culture
Speaker: Dr Alison LEE 		Human-AI Collaboration in Food Banks: A Bayesian Complementarity Approach
Speaker: Dr LIU Peng 		To utilize fungal beta-glucan as an encapsulating agent for delivery of probiotics
Speaker: Dr Asma Ashraf KHAN
Investigation of Salmonella Internalization intricacies in Arabidopsis thaliana
Speaker: Ms Yingyue LI 		An In-vitro Safety Assessment Platform for Cultivated Meat/Seafood
Speaker: Dr Sook Yee LEE 		Potential of Artificial Intelligence (AI) Applications in Microbial Food Safety - An ASEAN Perspective
Speaker: Mr Dominic PANALIGAN 		A novel porous starch carrier to encapsulate probiotics by simple mild gelatinization
Speaker: Ms Qingqing ZHU
14:45 to 15:10 Tea Break
15:10 to 17:30
Parallel Sessions 3 - 15:10 to 17:30
Seminar 1
Seminar Rooms 1 and 2 		Seminar 2
Seminar Rooms 3 and 4 		Seminar 3
Seminar Rooms 5 and 6 		Seminar 4
Town Plaza Auditorium
THEME A - MICROBIAL THEME B - CHEMICAL TOXICOLOGY THEME C - AI FOODOMIC THEME D - PROCESSING
Session Chair: Adj Prof Mei Horng ONG Session Chair: Adj Assoc Prof Andy TAN Session Chair: Prof Wang Suhua Session Chair: Dr Zvi HAYOUKA
A Challenge Study Comparing the Efficacy of Hydrogen Peroxide-Peroxyacetic Acid Delivered by Conventional Garden Sprayer, Electrostatic Sprayer, and Dip Methods on the Reduction and Cross-Contamination of Listeria monocytogenes and the Surrogate L. innocua on Apples
Speaker: Dr. Cangliang SHEN		 All About PFAS: The Forever Chemical in Food and Fast Food Paper Packaging
Speaker: Dr Wenlin ZHANG 		Regio-Specific Investigation Of Food Lipidomes Using Liquid Chromatography-Mass Spectrometry and Machine Learning
Speaker: Prof YANG Baoru 		Germinated mung beans: a novel plant based ingredient to be used as fat and meat substitutes in sausages
Speaker: Prof Anh Hoang KIM
Phase-Separating Peptides: A Convenient Tool for Detecting Microbes and Eliminating Interferants in Leafy Vegetable Samples
Speakers: Dr Sushanth GUDLUR 		Toxicity Assessment of Micro and Nano-Plastics (MNPs) for Food Toxicology and Food Safety
Speaker: Dr Jasmine LI 		Enhance identification of adulterated crop flours in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) using near infrared spectrometry combined with back-propagation neural network algorithm
Speaker: Dr LI Zhanming 		Impact of pH and lecithin on lupin protein towards mimicking egg custard
Speaker: Ms Uma Jingxin TAY
Enhancing Microbial Safety and Shelf Life of Ready-to- Eat Salmon Fillets: Sustainable Fermentation and Antimicrobial Coating with Pomelo Peel Extract
Speaker: Ms Qian HUA 		Investigating nano/micro-plastic induced metabolomic perturbations in human intestinal cell line (Caco-2) using gas chromatography tandem time-of-flight mass spectrometry.
Speaker: Mr Zhi Wei, Daniel NG 		Identification of aged-rice adulteration based on near-infrared spectroscopy combined with partial least squares regression and characteristic wavelength variables
Speaker: Dr YU Yue 		Polymeric nanostarch: a useful additive in 3D (bio)fabrication of alternative proteins
Speaker: Dr Enbo XU
Waste Black Curcumin (Nigella sativa) and Banana (Musa paradisiaca) Midrib Based as An Application of Ant-repellent Food Packaging
Speaker: Ms Feizya MUSADDIQ 		GM1 ganglioside against BMAA-induced neurotoxicity of zebrafish embryos: Effects on neurodevelopment, oxidative stress and behaviour
Speaker: Prof XU Jie 		Characterization of Volatile Aging Markers in Traditional Semi-Dry Huangjiu by Comprehensive Two- Dimensional Gas Chromatography-Time of Flight Mass Spectrometry and Chemometrics
Speaker: Mr LIU Shaopu 		Starch digestion kinetics and its practical applications in the development of low-GI products
Speaker: Dr Cheng LI
18:30 Dinner - NUSS Guild House
End for the day
Time 2 August 2024, Friday (Day 2)
09:00 to 10:40
Parallel Sessions 4 - 09:00 to 10:40
Seminar 1
Seminar Rooms 1 and 2 		Seminar 2
Seminar Rooms 3 and 4 		Seminar 3
Seminar Rooms 5 and 6 		Seminar 4
Town Plaza Auditorium
THEME A - MICROBIAL THEME B - CHEMICAL TOXICOLOGY THEME C - AI FOODOMIC THEME D - PROCESSING
Session Chair: Ms Farzana ADAMS Session Chair: Dr SHEN Ping Session Chair: Dr Luyao MA Session Chair: Dr Vinayak GHATE
Application of photodynamic non-thermal processing technology in enhancing safety and quality of aquatic products
Speaker: Dr Qingjuan TANG		 Occurrence and Dietary Exposure of 3-MCPD Esters and Glycidyl Esters in Domestically and Commercially Prepared Food in Singapore
Speaker: Dr. Raymond SHI 		Adopting Near Infrared with AI as a mean to facilitate quality appraisal and consistency of Herbal Health Food
Speaker: Prof Chunyuan CHIANG 		Random antimicrobial peptide mixtures as food preservatives for the cultured meat industry
Speaker: Dr Zvi HAYOUKA
Effects of ultrasonication and levulinic acid combination on microbial safety and storage of organic strawberry
Speaker: Ms ZiFei LIU 		Identification and Characterisation of the Source of Mercury Contamination on a Commercial Vertical Indoor Farm Production System Incorporated with LED Lights
Speaker: Ms Wan Ling NG 		A metagenomics-based workflow for the detection and genomic characterization of GBS in raw freshwater fish
Speaker: Dr Kae Hwan SIM 		Cultivated meat prototype using edible scaffolds
Speaker: Dr Deepak CHOUDHURY
Black soldier fly exuviae chitosan-based film incorporated with red dragon fruit peel anthocyanin for monitoring banana ripeness
Speaker: Ms Rianita PRAMITASARI 		Progress of Chiral Flavor Substances in Alcoholic Beverages
Speaker: Prof Yifeng DAI 		Organic cultivation practices enhanced antioxidant activities and secondary metabolites in giant granadilla (Passiflora quadrangularis L.)
Speaker: Dr Yanting LIM 		Fabricated 3D porous edible scaffold from rye secalin via template-leaching for cultured meat
Speaker: Dr Linzhi JING
Nanocellulose-based antimicrobial aerogels with humidity-triggered release of cinnamaldehyde
Speaker: Dr Ren TIAN 		Copper in grape and wine industry: source, presence, impacts on production and human health, and removal methods
Speaker: Dr Jiaqi WANG 		Biochemical Interactions between Dietary Saponins and the Gut Microbiota
Speaker: Miss Serena WONG 		Using abandoned unripe grape resources to solve the low-acid problem in the northwest wine region of China
Speaker: Dr Mengyuan WEI
Tea Break
11:00 to 12:40
Parallel Sessions 5 - 11:00 to 12:40 (12:45 for Theme D)
Seminar 1
Seminar Rooms 1 and 2 		Seminar 2
Seminar Rooms 3 and 4 		Seminar 3
Seminar Rooms 5 and 6 		Seminar 4
Town Plaza Auditorium
THEME A - MICROBIAL THEME B - CHEMICAL TOXICOLOGY THEME C - AI FOODOMIC THEME D - PROCESSING
Session Chair: Assoc Prof Sania ILIC Session Chair: Dr Mei Hui LIU Session Chair: Prof Doralyn S. DALISAY Session Chair: Prof Nitin NITIN
Blue Light Technology for Food Safety: Antimicrobial Mechanism & Applications
Speaker: Prof Hyun-Gyun Yuk		 Proteomics-based sequence similarity analysis on the allergenome of insects consumed in parts of Southeast Asia
Speaker: Dr Xin LI 		Enhancing Pathogen Detection Using Sensing Technologies and Machine Learning
Speaker: Dr Luyao MA 		Plant protein hydrolysates supplemented cell culture media for cultivated meat development in textured protein scaffold
Speaker: Mr Jiaqi MI
Synergy of sodium dodecyl sulfate and citric acid in removing bacteria biofilm in hydroponic farming facility
Speaker: Mr Junhan ZHU 		Mitigation of Carcinogenic Polycyclic Aromatic Hydrocarbons (PAHs) in Cooked Meat
Speaker: Dr Kanithaporn VANGNAI 		A Genomics Approach to Enhancing Risk Assessment of Staphylococcus aureus in Ready-to-Eat (RTE) Food
Speaker: Dr Ivan Ye Htut ZWE 		Inactivation of Salmonella Enteritidis and Salmonella Typhimurium in soy sauce marinated egg yolks with ohmic heating and sous vide cooking
Speaker: Dr Pathima UDOMPIJITKUL
Response Surface Optimization of High Pressure Processing for Microbial Inactivation in Pigmented Rice Grass Juice and the Application for Shelf Life Extension during Refrigerated Storage
Speaker: Ms Ha Dao UYEN 		Reduction of polycyclic aromatic hydrocarbons in yogurt during storage verified by isotopically-labelled standards
Speaker: Ms Yuxing GE 		Machine-learning for rapid and precise metabolite identification platform in the assessment of food safety
Speaker: Dr Annie SOH 		Extraction of crude gelatin from tilapia (Oreochromis niloticus) fish scales by microwave-assisted extraction and its utilization in fish longganisa
Speaker: Ms Essence Jean DE CASTILLO
Investigating the Membrane-Disruptive Activity Profile of Long-Chain Unsaturated Fatty Acids Derived from Plants on Microbial Membrane Platforms using Biophysical Methods
Speaker: Mr Sungmin SHIN 		Impact of Consumption of Antioxidant Fortified Eggs on Eye Health: A Randomized Controlled Trial
Speaker: Ms Wendy Weili HU 		Probiotic Fermentation of Resin Glycosides from Sweet Potato Tubers
Speaker: Miss Qingtong XIE 		Effect of pasteurization and fermentation time on physicochemical properties, antioxidant capacity, and total phenolic content of tempeh-based soy sauce
Speaker: Dr Diana LO
GLYCOGEN PLAYS A KEY ROLE IN SURVIVAL OF SALMONELLA TYPHIMURIUM ON DRY SURFACES AND IN LOW-MOISTURE FOODS
Speaker: Mr Zejia LIN 		Foodborne diseases and mitochondrial health
Speaker: Asst Prof Xuan YANG 		Safety Enhancement of Prebiotic-Fortified Malt Beverage from Thai Barley using High Pressure Processing
Speaker: Ms Jitlada Na LAMPHUN
12:40 to 14:00 Lunch cum poster viewing and judging
  Plenary Session 2 - Town Plaza Auditorium
14:00 to 14:35 Assessing the safety of food chemicals without animal testing: A NGRA approach
Speaker 3: Dr Danilo BASILI
Senior Scientist, Nestle Switzerland
14:35 to 15:10 AI-Enabled Detection of Microbes in Food Systems Using Optical Imaging
Speaker 4: Prof Nitin NITIN
Vice chair, Dept of Food Science and Technology, University of UC Davis
15:10 to 15:25 Tea Break
15:25 to 16:00 Sustainable and Safe Production of Fresh Produce: Does Controlled Environmental Agriculture answer all challenges?
Speaker 5: Dr Ana Allende PRIETO
Vice Director, CEBAS-CSIC Campus de Espinardo, Spain
16:00 to 16:20 Panel Discussion
16:20 to 16:30 Token/Award presentation
Prof Weibiao ZHOU, HOD of Deaprtment of Food Science and Technology
16:30 to 16:40 Closing Remarks
Adj Prof Joanne CHAN, Center Director (National Center for Food Science), Singapore Food Agency
16:40 End
  Lab Tour (optional)

Poster List (A0 size)

Poster No Abstract Theme Authors Country
1 The simulation risk model estimation of the antimicrobial effect of galangal (Alpinia galanga Linn.) extract on pathogenic bacteria inoculated into minced pork. Microbial Safety of Urban Farming Systems and Fresh Produce Dr Sukhuntha OSIRIPHUN Thailand
2 Antibacterial effect of 275 nm Light-Emitting Diodes on Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes in PBS and fresh-cut apple Microbial Safety of Urban Farming Systems and Fresh Produce Ms. Hyemi KANG Korea
3 Antifungal effect of riboflavin-mediated 405 nm light emitting-diods on Rhizopus stolonifer and its application on tomatoes Microbial Safety of Urban Farming Systems and Fresh Produce Mr. Won-Jun KI Korea
4 Effectiveness of Essential Oil Vapors to Extend the Shelf Life of Kai Lan (Brassica oleracea var. alboglabra) Microbial Safety of Urban Farming Systems and Fresh Produce Dr. LingdaiLIU Singapore
5 Investigation of Salmonella Internalization intricacies in Arabidopsis thaliana Microbial Safety of Urban Farming Systems and Fresh Produce Dr. Yingyue LI Singapore
6 Cultivated meat production: Microbial contamination trends and mitigation of Staphylococcus aureus contamination with antimicrobial peptide 1018-K Microbial Safety of Urban Farming Systems and Fresh Produce Ms. Yuan GUO Singapore
7 Risk Assessment and Genomic Analysis of Pathogens associated with Infant Food Microbial Safety of Urban Farming Systems and Fresh Produce Dr. Li Kiang TAN Singapore
8 Active Lactobacillus based nano-selenium alleviates DON-induced intestinal injury Chemical and Toxicological Perspectives in Food Safety Dr Ying LUO China
9 Occurrence and Dietary Exposure of Per- and Polyfluoroalkyl Substances (PFAS) in Commonly Consumed Food in Singapore Chemical and Toxicological Perspectives in Food Safety Mr Ignatius LIM Singapore
10 Determination of Methenamine in Egg by Ultrahigh- Performance Liquid Chromatography - High Resolution Tandem Mass Spectrometry Chemical and Toxicological Perspectives in Food Safety Ms Ada CHEW Singapore
11 Current risk assessment and management approaches in ensuring the food safety of GM crops Chemical and Toxicological Perspectives in Food Safety Dr Yan Wen WANG Singapore
12 Exploring the Influence of Different Source of Higher Dietary Protein Intakes on Short-Chain Fatty Acid Levels in Singaporean Older Adults: A Randomised Controlled Trial Chemical and Toxicological Perspectives in Food Safety Mr Ian MAK Singapore
13 Effect of Flavone Dimers against Ovarian Clear Cell Carcinoma: Significance of 3D Tumor Culture Models Chemical and Toxicological Perspectives in Food Safety Ms Ziyi YU Singapore
14 Luteolin-apigenin, an α-amylase and α-glucosidase inhibitor, ameliorates diabetic fatty liver in db/db mice through PPAR activation Chemical and Toxicological Perspectives in Food Safety Ms Tiange LIU China
15 Synergistic Instrumental and Chemometric Optimization for Liquor Quality Assessment with Machine Learning- Assisted Raman Spectroscopy AI and Foodomics Dr Chenhui WANG Germany
16 Proteomic Profiling of DF-1 Chicken Cells for Cultivated Meat Production: Exploring Protein Expression Dynamics AI and Foodomics Dr Alok Tanala PATRA Singapore
17 Exploring potential allergenic protein through DIA-MS mass spectrometry-based characterization of protein digestome from in vitro digestibility assay AI and Foodomics Dr Cheefan TAN Singapore
18 Impact of Different Quantity and Source of Dietary Protein Intake on Cardiovascular Diseases Risk Factors in Singapore Older Adults: A Randomized Controlled Trial AI and Foodomics Ms. Yueying YAO Singapore
19 X-ray + AI Safeguard : Sustainable and Smart Food Safety Inspection with X-ray and AI AI and Foodomics Mr. Chaoyu DONG Singapore
20 Germination increases the glucomoringin content in moringa sprouts via transforming tyrosine AI and Foodomics Mr. LIU Yi Singapore
21 Valorization of mung bean protein-rich byproduct through membrane filtration Sustainable Food Processing and Engineering Ms. Felicia ONG Singapore
22 Zero-waste bioconversion of leftover rice into a potential dairy- and gluten-free probiotic beverage Sustainable Food Processing and Engineering Mr. Ricco TINDJAU Singapore
23 Development of sustainable dark chocolates made with roasted carob pulp: An investigation into its feasibility via sensory and instrumental approaches. Sustainable Food Processing and Engineering Mr. Manfred KU Singapore
24 Evaluation of Anchovy Protein Isolate (Stolephorus insularis) as Binding Agent in Tuna Sausage: Physicochemical, Functional, and Sensory Characteristics Sustainable Food Processing and Engineering Dr Meda CANTI Indonesia
25 Saba banana (Musa acuminata x balbisiana ) peel: A sustainable functional ingredient in pork burger patties Sustainable Food Processing and Engineering Prof. Elizabeth ARENAS Philippines
26 Valorization of food industry wastes fr sustainable engineering of functional biomaterials Sustainable Food Processing and Engineering Dr. Lingdai LIU Singapore
27 Reclaiming hordein from brewer's spent grain for structuring animal fat tissue mimic Sustainable Food Processing and Engineering Ms. Wenqing YANG Singapore
28 Exploring the role of structural orientation in the properties of chicken breast and plant-based analogues Sustainable Food Processing and Engineering Dr. Yingfen JIANG Singapore
29 Effect of four food colloids on fibrous structure formation of Alaska pollock surimi-based meat analogs by highmoisture extrusion Sustainable Food Processing and Engineering Prof. Yong XUE China
30 Exploring on the potential of cricket protein hydrolysate in combating Alzheimer's Disease Sustainable Food Processing and Engineering Asst. Prof. Hui YE Singapore
31 Library of Tunable Plants and Fungi-based Scaffolds for Cultivated Meat Applications Sustainable Food Processing and Engineering Ms. Wee Swan YAP Singapore
32 3D porous edible scaffolds from rye secalin for cell-based meat Sustainable Food Processing and Engineering Ms. Lingshan SU Singapore
33 Fabrication of cereal prolamins/polysaccharides composite gels for controlled releasing bioactive compounds Sustainable Food Processing and Engineering Mr. Shifeng SUN Singapore
34 Modulating the aroma and taste profile of soybean using novel strains for fermentation Sustainable Food Processing and Engineering Ms. Xinhui CHIN Singapore
35 Growth and metabolism of halophilic Candida versatilis and Tetragenococcus halophilus in simultaneous and sequential fermentation of salted soy Sustainable Food Processing and Engineering Ms. Rebecca Yinglan ZHOU Singapore
36 Stability of Lactobacillus acidophilus microencapsulation in pomegranate ice cream Sustainable Food Processing and Engineering Mrs Diana LESTARI Indonesia
37 Fabrication & characterization of nanoencapsulated pomelo (Citrus maxima) essential oils Sustainable Food Processing and Engineering Prof. Lan-Phi THI Vietnam
38 Effect of reducing sugars on colour, amino acids and volatile flavour compounds in thermally treated minced chicken carcass hydrate Sustainable Food Processing and Engineering Mr. Xing ZHANG Singapore
39 Impact of brewer's spent grain (BSG) and bio-transformed BSG biscuits on metabolichealth in Singapore adults with metabolic impairments Sustainable Food Processing and Engineering Ms. Yujing XU Singapore
40 Application of check-all-that-apply (CATA) questions to learn about diet cake sensory profiling of consumers aged 18-25 in Ho Chi Minh city Sustainable Food Processing and Engineering Dr Doan NGUYEN Thuy Quynh Vietnam
41 Foxtail Millet Porridge Consistency Variation in Different Foxtail Millet Varieties: Insights from Grain Structural Evolution during Cooking Sustainable Food Processing and Engineering Ms. Luman SANG China
42 Understanding of changes in physicochemical properties of different rice starches under HHP-treatment based on hierarchical structures Sustainable Food Processing and Engineering Ms. Xinyu ZHANG China
43 A comparison between millet and quinoa supplementation on hepatic steatosis, gut microbiota in high-fat diet-induced mice Sustainable Food Processing and Engineering Ms. Tong WU China
44 Development of a New Antimicrobial Peptide as a Crop Protection Agent to Prevent Food Loss Sustainable Food Processing and Engineering Dr. Naiem Wani Singapore
45 The Alternative Protein Development Platform (APDP) - Lab-to-pilot development platform for plant, microbial and hybrid food products made in Singapore Sustainable Food Processing and Engineering Dr. Melanie Weingarten Singapore
46 Enhancing Antioxidant Content and Activity of Mealworms Larvae (Tenebrio molitor) through Sweet Gourd (Gac Fruit) Residue Supplementation in Their Diet Sustainable Food Processing and Engineering Dr. Nguyen Thi Quynh Ngoc Vietnam
47 Evaluation of phytochemicals properties, in vitro anti-oxidant and anti-inflammatory activities of Jackfruit seed flour extracts Sustainable Food Processing and Engineering Ms Yenisha SENAWEERA Sri Lanka
48 Biochemical composition and in vitro digestibiity of protein concentrate derived from brackish Algae Chaetomorpha SP Sustainable Food Processing and Engineering Ms THI Kim Yen Le Vietnam

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