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ลงทะเบียนที่ http://www.foodtech.eng.su.ac.th/RReg/Home/Home.aspx
FOOD INNOVATION ASIA CONFERENCE 2012
"Green and Sustainable Food Technology for All"
14-16 June 2012
BITEC, Bangkok, THAILAND
Conference topics
- Green and Sustainable Food Packaging
- Biorefinery process for active ingredient extraction
- Biorefinery concerning to food industry
- Technologies Shaping the Future
- Joint Conference with JSFE. Green and Sustainable Food Engineering toward 2020
- Green Motive on Lab and Test
- Logistics aspects of emergency preparedness in flood disaster prevention
- Self-assembly of molecules in food materials. (THAI Version)
- Consumer and Sensory Research: Theory to Practice. (THAI Version)
- Thai Sensory Net Work Forum. (THAI Version)
- Food Safety Standard and Regulation coping AEC by THAI-FDA
- Free radicals, oxidative stress and antioxidants (THAI Version)
- Antioxidants in food and food products (THAI Version)
- Antioxidants in skin aging prevention (THAI Version)
- Nutricosmetics update on probiotics for disease prevention (THAI Version)
- Education of Food science and Technology needs for ASEAN to support AEC
- Clean and Sustainable Technology for Food Industry
Research Presentation
- Does Biofuel Production Threaten Global Food Security?
- Conversion of Glycerol to 1,3-Propanediol Using Ethanol Stillage
- Thermal Characteristics of Water Soluble Extract Obtained from Pomeganate skin: Developing a State Diagram
- Effects of Feed Properties and Operating Parameters in Separation of Protein from Tofu Whey by Ultrafiltration
- Simultaneous Treatment of Grapefruit Peels by Pectinex SP-L and Vicozyme L Preparations to Extract the Polyphenols: Optimization of the Total Pectinex SP-L and Vicozyme L Concentration and Treatment Time by Response Surface Methodology
- The efficiency of Sardinella lemuru Oil Refining Using Bio-adsorbent from Egg Shell: a Response Surface Approach
- Quantitative Analysis of -oryzanol and Free Fatty Acid Contents in Cold Pressed Rice Bran Oil During Production Process
- Stability of Pyrazines Produced from Bacillus FTSU1 by Submerged Culture Fermentation
- Estimation of Sucrose Loss Caused by Weissella cibaria Isolated from Sugar Manufacturing Process
- Effect of Cooking Methods on Aflatoxin B1 Reduction in Peanut Products and Chili Products
- Antimicrobial Activity of Chitosan on Quality of Giant Perch (Lates calcarifer) Meat during Cold Storage
- Three-Phase Partitioning of Acid Protease from Viscera of Farmed Giant Catfish
- Optimum Condition for PLA Electrospaying on Paperboard
- Production and Characterization of Biodegradable Food Packaging Materials: P(HB-co-HV) Copolymers
- Levels of Concept Development
- Quality of Bread Formulation Partially Substituted with Glutinous Rice Flour
- Utilization of Okara to Develop Healthy Noodles
- Characteristic of Gluten-free Rice Noodles Enhanced with Hydrothermally Treated Glutinous Rice Dough and Xanthan Gum
- Enhance Immune System of Pacific White Shrimp (Litopenaeus vannamei) by Protein Hydrolysate from Poultry By-product
- Influence of Two-Phase Flow on Antioxidant Peptide Separation by Ultrafiltration
- Adsorption Kinetics of Monosaccharides, Disaccharides and Oligosaccharides on Activated Charcoal Column for Purification of Galactooligosaccharides
- Temperature Prediction of Small Banana (cv. Kluai Khai) Undergoing Blanching Using the Finite Element Method
- Electrohydrodynamic and Far-infrared Assisted Drying of Aloe Vera
- Generalization and Implementation of the Color Conversion Models for Transformation of Computer Vision Color Space into CIE L* a* b*
- Far-infrared and Microwave-vacuum Drying of Shiitake Mushroom
- Bioactive Compounds and Antioxidant Activity of Bran Extracts from Different Hard Winter Wheat (Triticum spp.) Varieties
- Evolution of Bioactive Compounds and Antioxidant Properties of Parboiled Rice During Process
- Antioxidative Activity of Protein Hydrolysate from Sangyod Broken Rice (Oryza sativa L.)
- New Processing Technology and Machine System for Purple-fleshed Sweetpotato and Its Derived Products
- Production of Enzyme-Clarified Noni (Morinda citrifolia L.) Juice and Effect of Pasteurization on its Properties
- Optimize the Extraction Method of Amino Acid from the Stem of Oyster Mushroom
- GABA Content and Physical Properties of Germinated Brown Rice in the Pilot Scale Germination System
- Effects of Processing on Organic Rice Grass, Wheatgrass and Barley Grass Beverages
- Study of Protein Pattern and Antioxidative Peptide from Thai Rice (Pathum Thani 1) in Different Rice Grain Development Stages
- Investigation of Aroma-active and Sulfur-Containing Volatile Compounds in Chempedak (Artrocarpus integer Merr.) Fruit
- Effect of Water Activity on Glucose Loss and Brown Color Formation in Chicken Extract
- Effect of Sugar Types, Temperature and Time on Browning Development of Chicken Meat with Sugar- containing Chicken Meat
- Application of MALDI-TOF Mass Spectrometry in Enzymatic Hydrolysis of Soy Protein Isolated
- Prebiotic Potential of Purified Glucans from Pleurotus sajor-caju Prepared through Cell Wall-degrading Enzymes-Assisted Treatment
- Effects of Purebred and Crossbred Pigs on Meat Quality of Porcine M. longissimus thoracis et lumborum
Concurrence activities
- Best Research Paper Award
- Research and Development from AIAC member Display
- Workshop on Food Entrepreneurship Development in ASEAN Countries (close session)
- Food Innovation Contest 2012
- FoSTAT - Nestle Quiz Bowl 2012
Keynote and invite speakers
- Prof. Gordon Robertson (IUFoST)
- Prof. Martin J. T. Reaney (University of Saskatchewan, CANADA)
- Captain. Samai Jai-in, Ph.D. (Royal Thai Navy, THAILAND)
- Mr. Hiroyuki Konuma (FAO)
- Dr.Virat Vongsaengnak, (AMARC, THAILAND)
- Dr. Wiboonkiet Moleeratanond, ( S&T Contemp, THAILAND)
- Assist. Prof. Suchada Chai sawat (KMUTT, THAILAND)
- Prof. Shuji Adachi (Kyoto University, JAPAN)
- Prof. Hidefumi Yoshii (Kagawa University,JAPAN)
- Dr. Sander de Leeuw (VU University Amsterdam, The NETHERLAND)
- Prof.Dr. Derick Rousseau (Ryerson University, CANADA)
- Assoc.Prof.Dr. Sakamon Devahastin (KMUTT, THAILAND)
- Prof.Dr.Athapol Noomhom (Asian Institute of Technology, THAILAND)
- Mrs. Puangpetch Silkarn (CP ALL PUBLIC COMPANY LIMITED)
- Asst.Prof. Kasem Nantachai, Ph.D (Khon Kaen University, THAILAND)
- Asst.Prof. Sujinda Sriwattana, Ph.D. (Chiang Mai University, THAILAND)
- Assoc.Prof. Thongchai Suwansichon, Ph.D. (Kasetsart University, THAILAND)
- Asst.Prof. Kongkarn Kijroongrojana, Ph.D. (Prince of Songkla University, THAILAND)
- Asst.Prof. Parinda Penroj, Ph.D (Silpakorn University, THAILAND)
- Mr. Christian Yong, Worldwide Trade Thai Co., ltd.
- Dr. Narong Lenghor, Agilent Technologies (Thailand) Ltd.
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Registration Fee |
|
|
|
Delegate |
Regular rate |
Group rate (3 person+) |
|
- Participant |
5,700 THB |
4,700 THB / PERSON |
|
- Student |
500 THB |
500 THB |
Included: Attendance to all Conference sessions, coffee & lunch, Conference bag & Book of abstract
Methods of payment:
Bank Transfer to:
Food Science and Technology Association of Thailand
Bangkok Bank, Sub Branch: Thailand Science Park
Account No. 080-0-021032
SWIFT Code No. BKKBTHBK
Address Bangkok Bank, Sub Branch: Thailand Science Park
111 Phahonyothin Road, Klong 1, Klong Luang, Pathumthani 12120 THAILAND
Please send a copy of bank slip/cheque with name of participant by fax or e mail to
Secretariat committee
Food Science and Technology Association of Thailand (FoSTAT)
P.O. Box 1043 Kasetsart, Chautuchak, Bangkok,10903 THAILAND
Tel. +662 9428528 # 110
Fax +662 9428527
Email: account@fostat.org, manager@fostat.org
REGISTER AT
http://www.foodtech.eng.su.ac.th/RReg/Home/Home.aspx
| รายละเอียดเพิ่มเติ่ม: | ดาวน์โหลด |
BITEC, Bangkok, THAILAND
