Remark speech & 12th AFC report
By Mrs. Darunee Edwards, Food Science and Technology Association of Thailand President

Welcome speech
By Assoc. Prof. Dr. Kittichai Triratanachai, Khon Kaen University President

Welcome speech
By Assoc. Prof. Dr. Siree Chaiseri, Agro-Industry Academic Council Association  President

Opening remark
By Dr. Ampol Senanarong, Privy Councilor

Best Paper Award present

Keynote: Key to Creative Economy
By H.E. Dato Misran Karmain, Deputy Secretary-General of ASEAN

Plenary 1: From Innovation to Application
By Dr. Ping Fan Rao, Fuzhou University, China, IUFoST president elected

Plenary 2: Sustainable Packaging
By Mr. Thomas Stridsberg, Director Environment, Tetra Pak International, SWEDEN

Concurrent Session A: Functional Food Innovation Chairperson : Vietnam

GABA from Lactic Acid Bacteria
By Prof. Kohei Oda, Kyoto Institute of Technology, JAPAN

Heart health and Weight Management
Mr.Wouter claerhout, DSM Asia Pacific, SINGAPORE

OA-61 Non-Dairy Probiotic Fermentation of Fruits from Asia

OA-91 Potential probiotic evaluation of bacteriocin producing Lactobacillus plantarum ST16PA isolated from papaya (Carica papaya)

OA-254 Adherence Properties of Lactic Acid Bacteria Isolated from Breast Milk

OA-97 Phytoalexins from fungal stressed seeds during germination

OA-106 Antihyperuricemic effect of Ethanol Extract of Snake fruit (Salacca edulis Reinw.) var. Bangkok on Wistar Male Rat

OA-233 Anti-Aging Research Development Utilising Biodiversfied Resources

Concurrent Session B: Food Productivity Improvement Chairperson : Singapore

Food productivity improvement and some New Zealand innovations
By Dr. David Pooch, NZIFST, New Zealand

Food and Agriculture for the World: Thailand & ASEAN's future, greater today than ever before
By Ms. Pornsri Laorujisawat, C.P.F, Thailand

OB-09 Development of a Small-Scale Ohmic Pasteurization System for Flavor Retention in Fruit Juice Production

OB-48 Optimization of non-starch polysaccharide extraction from the jelly fig (Ficus awkeotsang Makino) seeds by response surface methodology

OB-84 A study of extraction of bitter almond oil by supercritical carbon dioxide

OB-122 Optimization of Extraction Conditions for Patin (Pangasius sutchi) Fish Skin Gelatin and Measurement of Gel Strength

OB-169 Optimization Production of Instant Dry Yeast. The use of mixture of Pineapple waste and Fermented Soybean Industries

Concurrent Session C: Malaysian Palm Oil Symposium Chairperson : Indonesia

PALM OIL FOR HUMAN CONSUMPTION: NUTRITIONAL CONSIDERATIONS IN FOOD FORMULATION
By DR. TILAKAVATI KARUPAIAH, NATIONAL UNIVERSITY OF MALAYSIA

TRANS FREE SOLUTION INCORPORATING PALM AND PALM FRACTIONS
By DR. SURIA AFFANDI YUSOFF, SIME DARBY RESEARCH SDN BHD, MALAYSIA

PALM BIOACTIVE INGREDIENTS FOR NUTRACEAUTICAL APPLICATIONS
By DR. SYED FAIRUS, MALAYSIAN PALM OIL BOARD

POSITIVE ATTRIBUTES OF PALM OIL IN DEEP FRYING APPLICATIONS
By MOHD MUSLIMIN HASHIM, MALAYSIAN PALM OIL COUNCIL

Plenary 3: Health Food for Prevention of Anoxemia related Dementia
By Prof. James Swi-Bea Wu, National Taiwan University, TAIWAN

Concurrent Session D: Food Safety & Quality Management Chairperson : Brunei

Guidelines and technologies for safe fresh and fresh-cut produce in Japan
By Prof. Hidemi Izumi, Kinki University, JAPAN

OD-32 Microbiological Survey of Thai Exported Vegetables from Farm to Export and Its Contamination between Washing Process

OD-58 The Perception of European Gatekeepers toward Thai Fruit and Coffee Products with EU Geographical Indications

OD-149: Application of modified drop plate technique and logistic model to justify suitable non-selective substrate for Salmonella typhi resuscitation

OD-162 Enhancement of Growth Kinetic of E. coli using Sodium Pyruvate in Tryptic Soy Broth (TSB)

Concurrent Session E: Driving Trends in Aquatic Food Market Chairperson : Prof. Jae Park

Upgrade the value of tropical surimi using fast cooking
By Prof. Jae Park, Oregon State Univ., USA

Color and pigment: the impact on quality and market value of mollusk and crustacean
Prof. Soottawat  Benjakul, Prince of Songkla University, THAILAND

Potentiality of fish sarcoplasmic proteins as a functional protein ingredient
Assoc. Prof. Jirawat Yongsawatdigul, Suranaree University of Technology, THAILAND

OF-87 Fish Peptides with Immunostimulant Activities

Concurrent Session F: New Developed Analytical Methods Chairperson : AOAC

Food Analysis in Thailand and AOAC Thailand Function
By Ms.Thamolwan Laovittayanurak, AOAC Thailand Association, THAILAND

Molecular detection for rapid screening of 5 major Salmonella enterica serovars concerned by European Union(EU)"
By Dr. Mongkol Vesaratchavest, Betagro Science Center, THAILAND

Novel Instrumental Techniques in the Discovery and Quantitation of Targeted and Untargeted Contaminants in Food
By Mr. Paul Zavitsanos, Agilent Technologies, USA

Session J: Trends in Food Research: ASEAN Perspective (Graduate papers)
Chairperson : Assoc.Prof.Dr.Tipvanna Ngarmsak, Prof.Dr.Soottawat Benjakul

OJ-40 Changes of physiochemical and enzyme quality in longkong fruit during four different weeks of on tree maturation

OJ-45 Impact of some additives on the stability of Microbial Transglutaminase from Providencia sp. C1112

OJ-46 Characterization of Coconut Milk Products by Electronic Nose and Descriptive Sensory Analysis

OJ-51 Characterization of lactic acid bacteria and coagulase negative staphylococci isolated from raw meat and cured meat products

OJ-66 Antiphotooxidative Effect of Ascorbic Acid Microemulsion in Virgin Coconut Oil

OJ-69 Banana Flour as Wheat Flour Extender in Selected Bakery Products

OJ-131 The inhibitory activity of cinnamon essential oil on fish spoilage bacteria; Laboratory media and food system assay

OJ-133 Effect Of Multi-Level Ethanol Leaching On Physico-Chemical Properties Of Konjac Flour (Amorphophallus Oncophyllus)

OJ-134 Preparation Of Inulin Powder From Dioscorea Esculenta Tuber With Foam Mat Drying Method

OJ-152 The Meat Quality of Japanese Quail as Affected by Probiotic Administration

OJ-196 Antioxidative Activity of Protein Hydrolysates from Bambarra Groundnut (Voandzeia subterranea)

OJ-231 New Generation of Innovative Foods to Address Some of the Major World Health Challenges

OJ-255 Stability of ascorbic acid during thermal and high pressure processing

Concurrent Session G: Innovative Fermented Foods and Functional Ingredients Chairperson: Indonesia

Prospects of ASIAN Fermented Foods in the Global Markets
By Dr. Jyoti Prakash Tamang, Sikkim Central University, INDIA

OG-119: Optimization of pyrazine production from newly isolated Bacillus sp. by submerged culture

OG-158: An Innovative Natural Dietary Fibre (NATA) Product Made From Solid Waste of Pineapple Concentrate Industry Using Acetobacter xylinum

OG-219 Fate of Yoghurt Bacteria in Functional Ice Cream in the Present of Soy Extract Powder as Prebiotic

OD-205 The Assessment of Food Safety Practices Among Foodservice Operators in Puncak Alam, Selangor, Malaysia

OD-263 THERMAL RESISTANCE OF LOCAL ISOLATES OF Staphylococcus aureus

Concurrent Session H: Novel Food Processing & Packaging Chairperson: Brunei

Novel Food Processing & Packaging
By Prof.Dr. Keshavan Niranjan, University of Reading, UK

Revolutionizing the Philippines Food Processing Industry in the 21st Century
By Mr. Albert Cariso, PAFT vice president, PHILIPPINES

OH-16 Effect of Kraft lignin on rheological properties and protein aggregation of fish protein-based bioplastic

OH-79 Stability of green tea catechins during steamed bread processing

OH-85 Converting Empirical Tests into Fundamental Tests : A Case Study Using the Biaxial Bubble Inflation Test

OH-120 A statistical approach to optimization of a functional pretzel formulation

OH-148 Volatile Compounds as Quality Indicators of Fresh Chicken and Possible Application in Intelligent Packaging

Concurrent Session I: Food Science and Technology Education: ASEAN Perspective Chairperson: Vietnam

Food Science and Technology Graduates: Marketability and Career Enhancement.
By Dr. Nik Ismail Nik Duad, Malaysian Institute of Food Technology, MALAYSIA

Food science and Technology Education in ASEAN
By Dr. Siree Chaiseri, Kasetsart University, THAILAND

OD-80 The Development of Halal Foods in Indonesia

OD-144 Construction the quality assessment program for black tiger prawn (Penaeus monodon) stored in iced from 0 to 4oC by the quality index method (QIM)

OD- 173 Effect of protein addition on qualities of gluten-free rice crackers

Trends in Food Research: ASEAN Perspective (Graduate papers)

Morning Coffee/Tea

Plenary 4: Food and Nutrition Security through FOOD SAFETY - Issues Relating to Climate Change and also Traceability
By V.Prakash, PhD, FRSC, FIFT, Council Member of IUFoST and IUNS & President Nutrition Society of India.

Traceability in Singapore
By Mr. Richard Khaw, SINGAPORE

(MR 218) ASEAN Best Graduate Research Paper Competition

Closing Ceremony & Handover ceremony (Thai - Singapore)

KEYNOTE and PLENARY SPEAKER

SESSION CHAIRS