Conference Program


                                                                   
12 Sep PLENARY SESSION (Grand Hall) (214-216) 
08.00 - 09.00 Registration 
09.00 - 09.10 OPENING CEREMONY
Welcome speech by Asst. Prof. Dr. Anadi Nitithamyong, FoSTAT President
Welcome speech by Mr. Olav Masseling, Brand Director – Fi Asia
Group photo  
Plenary Lecture Chair session: Assist. Prof. Dr. Anadi Nitithamyong, FoSTAT, Thailand
09.10 - 09.50 Keynote Speech 1: Drink your soup!: The science behind health benefits of foods
Prof. Pingfan Rao, Zhejiang Gongshang University, China
09.50 - 10.30 Keynote Speech 2: From research and development: Case Study and functional ingredients
Assoc. Prof. Dr. Jintanaporn Wattanathorn,  Khon Kaen University, Thailand
10.30 - 10.50 REFRESHMENT
10.50 - 11.30 Keynote Speech 3: Food with functional claims in Japan
Dr. Kobori Masuko, National Agriculture and Food Research Organization, JAPAN
11.30 - 12.10 Keynote Speech 4: Roadmap of Innovation towards health food business and regulatory compliance
Prof. Pavinee Chinachoti, FIRN-FoSTAT, Thailand
12.10 - 13.30 LUNCH
                                                                   
12 Sep Room 1: 215-216 Room 2: 217
Session A: New Product Development for Business Empowerment Session B: Nutrition & Functional Food Research
13.30 - 14.00 Zero to Win. A Case Study to Grow Your Food and Beverage Business From Zero to Winning
Assist. Prof. Dr. Surapong Pinitglang,  UTCC, Thailand
Using Functional Nutrition in Dietetic Practice
Asst. Prof. Dr. Chanida Pachotikarn,   Thai Dietetic Association, Thailand 
14.00 - 14.30 Green Impact: An Entrepreneurial Collaboration Community for the New Frontier of Food Business
Dr. Korsak Towantakavanit, Bangchak Corporation Public Company Limited
Health impacts of traditional foods of Thailand
Asst. Prof. Dr. Rewadee Chongsuwat,  Mahidol University
14.30 - 15.00 Feasibility of food ingredient development in Thailand
Ms. Peanjit  Singhatoraj,  CA International Information Co., Ltd.
Functional food for brain boosting and neuropsychiatric disorder
Assoc. Prof. Dr. Jintanaporn Wattanathorn,  Khon Kaen University 
15.00 - 15.30 Turning Agricultural Materials on the Farms to Healthy and Functional Food on the Palms
Dr. Su-San Chang, Pingtung Agricultural Biotechnology Park, Council of Agriculture, Taiwan
Anticancer Effect of Active Ingredients or Extracts from Food and Herbs
Assoc. Prof. Dr. Ratana Banjerdpongchai, Chiang Mai University, Thailand
15.30 - 16.00 Premium pet food products and development needs for Asia
Mrs. Christine Wu, Thai Union Group Public Company Limited 
Premium pet food products and development needs for Asia
Mrs. Christine Wu, Thai Union Group Public Company Limited
16.00 - 16.20 REFRESHMENT REFRESHMENT
                 
12 Sep Room 3: 211
15.30 - 17.00 The Federation of the Institute of Food Science and Technology in ASEAN (FIFSTA) Meeting
                                                                                                                           
13 Sep Room 1: 215 Room 2: 216
08.00 - 09.00 Registration
Session C: Advances in Food Ingredients Session D: Roadmap of Food Innovation Food Innovation Regulation Network (FIRN-FoSTAT) (Thai language)

9:00 - 9:45 Food R&D roadmap for functional food and other health claims
Prof. Pavinee Chinachoti, FIRN Chair

9:45 - 10:30 Risk assessment for Novel Food in Thailand
Asst. Prof. Dr. Chaniphun Butryee, INMU & TRAC MU

10:30 - 10:45    REFRESHMENT

10:45 - 12:00 Supports for  functional foods for industry
by Food Innopolis
     Spearhead STI
     NIA
     TSRI
09:00 - 09:30 Designing Microstructure for Controlled Release Delivery Systems: Food Matrix Structure and Its Fate during Gut Digestion
Dr. Parichat Hongsprabhas, Kasetsart University, Thailand 
09.30 - 10.00 Bioactive peptide with anti-inflammation and anti-allergy activities from tuna by-product
Dr. Worrapanitch Chansuwan, Prince of Songkla University 
10.00 - 10.30 Development of Healthier Savoury Snacks with U.S. Dairy Permeate
Mr. Martin Teo, Food Innovation & Resource Centre (FIRC), Singapore
10.30 - 10.45 REFRESHMENT
10.45 - 11.05 Bifidobacteria as a Probiotics - WHAT, WHY and HOW to use in Food and Food Supplements
Mr. Kiyoshi Nakamura, Morinaga Milk Industry Co., Ltd.
11.05 - 11.25 A Highly Effective, Broad Spectrum Disinfectant Against Pathogenic Organisms and Biofilms in Food Safety Applications
Dr. Mark D. Tucker, Decon7 Systems
11.25 - 11.45 Value added natural product molecules by innovative Polar-nonpolar (PNS) technology
Dr. Sreeraj Gopi,   Plantlipids (P) Ltd. & Aurea Biolabs (P) Ltd.
11.45 - 12.05 Extenfo Frying Oil: A Natural Antioxidant for deep fat frying
Mr. SARATH.C.P, Arjuna Natural Pvt Ltd  
12.05 - 13.30 LUNCH
13.30 - 14.00 Structural characteri-zation and Bioactivities of Sulfated Polysaccharides for Food Ingredients from seaweeds
Dr. Utoomporn Surayot, Chiang Mai University 
Session D: Roadmap of food innovation (cont.)

13:00 - 13:45 Nutrient Function Claims & Other Function Claims & Reduction of disease risk claims
Ms. Jirarat Tesasil, Thai FDA

13:45 - 14:30 Corporate R&D efforts towards health proposition in food products
Dr. Kom Kamonpatana, GFCA Co., Ltd

14:30 - 15:15 Functional food dream team’s key to success
Mr. Nakah Tawichawatt, Vice Chairman; Biotech industry Club, The Federation of Thai Industries

15.15 - 15.35     REFRESHMENT
14.00 - 14.20 The usage of  inulin in healthy food and introduction about physiological functions of inulin
Mr. Hiroaki Sakai, Fuji Nihon Thai Inulin Co., ltd.
14.20 - 14.40 Key Functional Ingredients in Beverages
Ms. Paloma Iturmendi, Scentium Flavours
14.40 - 15.00 Using clear whey protein isolate to maintain low turbidity over a long shelf life in protein water vs. Competitor
Mrs. Jing Hagert, Milk Specialties Global 
15.00 - 15.20 Formulating innovative food products for healthy living with whey protein ingredients
Ms. Joanie Zhang, Agropur Inc.  
15.20 - 16.20 Application of New Food Ingredients in Functional Food Development- Singapore Experience 
Mr. Richard Khaw, Nanyang Polytechnic, Singapore
16.20 - 16.40 REFRESHMENT


* Conference conducted in English.

Download Conference Program FIA2019 -> HERE <-

RegistrationFees: 

1 Day Session D: Roadmap of food innovation (13 Sep 2019)                

          Non member: = 2,250 Baht                                          

          FoSTAT, FIFSTA & ACS Member: = 1,500 Baht

          Student: =750 Baht

2 Days Food Ingredients Asia Conference (12-13 Sep 2019) 

          Non member: = 4,500 Baht

          FoSTAT, FIFSTA & ACS Member: = 3,000 Baht

          Student: = 1,500 Baht


Remark: - Bank charges must be paid by the delegate

- 7%VAT included 

Deadline for Registration Fee Payment: 30August 2019


Methods of payment :

Bank Transfer to : Food Science and Technology Association of Thailand

Bank of Ayudhya Public Company Limited

Sub Branch : Kasetsart

Account No. 374-1-60907-6

SWIFT Code No. AYUDTHBK

Bank Address : 50Kasetsart University, Phaholyothin Road, Ladyao, Chatuchak, Bangkok 10900, THAILAND.


Crossed Cheque made payable to : 

Food Science and Technology Association of Thailand

Please send a copy of bank slip/cheque with name of participant by fax or email to Secretariat committee 

Food Science and Technology Association of Thailand (FoSTAT)

P.O. Box 1037Kasetsart, Chautuchak, Bangkok, 10903THAILAND

Tel. +662 9428528Fax +662 9428527

Email: account@fostat.org


For more information, please visit: http://www.fia2019-thailand.com