PROGRAM

Product Development Competition 2023 

Product Development Competition 2023 

Future Food System Synergies by TASTEBUD LAB
‘Designing’ a Sustainable Food System for the ‘Future of Sustainable Protein’

Future Food System Synergies by TASTEBUD LAB
‘Designing’ a Sustainable Food System for the ‘Future of Sustainable Protein’

GRI Director, School of Biological Sciences, Institute for Global Food Security, Queen’s University Belfast, United Kingdom

University of Parma, Italy

13:00 – 13:20 | Food Safety Aspects of Cell-based Food – (Online)
Mr. Sridhar Dharmapuri
FAO/FDA, Thailand

13:20 – 13:40 | Future of Food Safety: Aspect from Policy Maker

Dr. Vanida Khumnirdpetch
Bureau of Foreign Agricultural Affairs, Office of Permanent Secretary, Ministry of Agriculture and Cooperatives, Thailand

13:40 – 14:00 | The WHO Updated Globe Food Safety Strategies (2023-2035) and National Implementation Roadmap – (Online)

Prof. Dr. Yanshen Li
Yantai University, PR. China

13:00 – 13:20 | Assessing Food System Risk and Fragility

Assoc. Prof. Dr. Richard Friend

University of York, United Kingdom

13:20 – 13:40 | Capacity Building in the Field of Food Safety, Authenticity, and Origin

Dr. Christina Vlachou
Food Safety and Control Laboratory (FSCL), Joint FAO/IAEA Centre of Nuclear Techniques in Food and Agriculture, Department of Nuclear Sciences and Applications, Austria

13:40 – 14:00 | Duckweeds as Future Food: Reinvention of ASEAN’s Local Wisdom

Asst. Prof. Dr. Metha Meetam

CEO/CTO, Advanced GreenFarm Co., Ltd, Thailand

Dr. Wasamon Nutakul

APAC’s SciTech Manager, Good Food Institute (GFI), Singapore

13:20 – 13:40 | Tapping the Potential of Pulse Proteins: From Refinement Extraction to its Protein Functionality

Dr. Chaiwut Gamonpilas

Principal researcher, National Metal and Materials Technology Center (MTEC), Thailand

13:40 – 13:50 | Improving Printing Performance and Textural Properties of Pea Protein-Based Meat Analogs by Using Rice Protein and K-carrageenan

Mr. Supanut Leelapunnawut

King Mongkut’s University of Technology Thonburi, Thailand

13:50 – 14:00 | The Potential of Dried Noodles Using Koro Peanut (Canavalia ensiformis L.) Tempeh Flour and Oyster Mushroom (Pleurotus ostreatus) Flour, as Functional Staple Food

Ms. Anastasia Tatik Hartanti

Atma Jaya Catholic University of Indonesia, Indonesia

13:15 – 15:15 | Part I: Undergraduate Presentation Competition (8 teams)

1. Up to Bean
2. BaoJai (Thai Water Caltrop Custard)
3. Pepperra
4. Beyond Snack
5. C Health (Plant-Based Tofu)
6. Ang-Ang TubTim Siam pomelo & Angkak vinegar drink
7. INNOVUCHA (Kombucha jelly drink)
8. SpiruLux Caviar

Prof. Dr. Apichart Vanavichit

Rice Science Center, Kasetsart University, Thailand

15:20 – 15:40 | Future Protein: Nutritional Quality Assessment

Assoc. Prof. Dr. Wantanee Kriengsinyos

Program Director, Nutrition and Dietetics (M.Sc.), Institute of Nutrition, Mahidol University, Thailand

15:40 – 16:00 | Regulating the Plate: Policies in the Age of Innovative Food Technologies

Mr. Ankur Chaudhary

Policy Specialist (APAC), Good Food Institute, Singapore

Prof. Dr. Hongbing Chen
Nanchang University, PR. China

15:10 – 15:30 | Key Technology Research and Food Safety Risk Analysis of Cell-cultivated Meat

Dr. Yingying Li
China Meat Research Center, PR. China

15:30 – 15:50 | How Food Emulsifiers Increases Toxicity of Process Contaminants– (Online)
Dr. Kevin WH Kwok
Department of Food Science and Nutrition Research Institute for Future Food (RiFood), The Hong Kong Polytechnic University, Hong Kong SAR

15:50 – 16:00 | The Occurrence of Six Regulated Mycotoxins in Different Rice Varieties and Processing Types from Thailand and Cambodia

Mr. Nazmi Waesoh

Thammasat University, Thailand

16:00 – 16:10 | Challenges and Pathways to Resilient Shrimp Production

Dr. Emma Campbell
Institute for Global Food Security (IGFS), Queen’s University Belfast, United Kingdom

16:10 – 16:20 | Feed Additives for Sustainable Shrimp Production: Harnessing the Power of the Gut Microbiome

Dr. Wanilada Rungrassamee
National Center for Genetic Engineering and Biotechnology, Thailand

16:20 – 16:30 | A Halal-Plant-Based Egg Substitute: Development, Nutritional Profile, and Potential Consumer Appeal

Ms. Kasinee Katelakha
The Halal Science Center, Chulalongkorn University, Thailand

16:30 – 16:40 | Eco-Friendly Materials and Smart Sensors: Flexible Electrodes on a Glove and a Decomposable Electrodes

Assist. Prof. Dr. Itthipon Jeerapan
Prince of Songkla University, Thailand

Prof. Dr. Corinna Dawid

TUM School of Life Sciences, Technical University of Munich, Germany

15:20 – 15:40 | Collaboration, the Secret to Building a Vibrant Foodtech Ecosystem

Dr. Christopher Aurand
Open Innovation Leader, Thai Union Group PCL, Thailand

1. TUFF Brand (Mixed Nuts Protein Balls)
2. Milasri (Nutrient-dense millet pudding)
3. ISO-PAUSE (Soft Creamy Tempeh)
4. Cheesemung (Probiotic vegan cream cheese)

16:45 – 17:30 | BREAK

17:30 – 18:00 | Award and Closing Ceremony

09:00 – 09:20 | Food in the Future: Evolution to Safety, Security and Sovereignty

Assist. Prof. Dr. Racha Tepsorn
Faculty of Science and Technology, Thammasat University, Thailand

09:20 – 09:40 | Harnessing Algal Nutrients while Curtailing Toxin Risks: A Path Toward Sustainable and Safe Algal Food Products – (Online)

Prof. Dr. Xin Liu
Wuhan Poly University, PR. China

09:40 – 10:00 | Development of Modern Fluorescent Sensors and Sensitivity Enhancement by Plasmonic Nanoparticles for Environmental and Food Security Protection

Prof. Dr. Nantanit Wanichacheva
Faculty of Science, Silpakorn University, Thailand

10:00 – 10:20 | Study on Authenticity Detection of Animal-derived Food Based on CRISPR/Cas12a System – (Online)

Prof. Dr. Guoliang Li
Shaanxi University of Science and Technology, PR. China

09:00 – 09:10 | Properties of Clindamycin HCl loaded Wound Healing Hydrogel Film from Waste Gelatin

Ms. Prapaporn Jarernsamrit

Kasetsart University, Thailand

09:10 – 09:20 | Effect of Cannabis sativa Leaves on Kombucha Fermentation toward Microbial Community, Volatile Compounds, and Physicochemical Properties

Ms. Qurrata Ayuni

Kasetsart University, Thailand

09:20 – 09:30 | Metabolomic Analysis Reveals Phenolic and Flavonoid Accumulation Induced by Salt Stress in Morus sp. Leaves to Ensure Food Security

Asst. Prof. Dr. Yasinta Ratna Esti Wulandari 

Atma Jaya Catholic University of Indonesia, Indonesia

09:30 – 09:40 | Functional Edible Film Incorporated with JAVA Spent Coffee Ground Extract to Extend Shelf-life of Strawberries

Mr. Muhammad Rosyid Wardianto

Chulalongkorn University, Thailand

09:40 – 09:55 | Milk Reinvented: Creating Dairy Proteins through Precision Fermentation with MUU

Mr. Chanapol Tantakosol

CEO & Founder of Regene Bio Pte. Ltd, and MUU, Thailand

09:55 – 10:10 | Cultured Meat: Trends & Update
Asst. Prof. Dr. Chenphop Sawangmake, DVM, MSc, PhD

Faculty of Veterinary Science, Chulalongkorn University, and Director at Bio ink Co., Ltd, Thailand

10:10 – 10:25 | A Continual Building Block of the New Formations of Protein – Because Eating Healthy Can Be More Fun!

Speaker 1:

Ms. Natawan Panachuenvongsakul
CCO and a co-founder, Eatvolution Co., Ltd, Thailand

Speaker 2:

Mr. Isreya Liangkobkit
CSO and a co-founder, Eatvolution Co., Ltd., Thailand

09:00 – 09:20 | Human-centric for Digital Transformation

Speaker 1:

Asst. Prof. Dr. Diew Koolpiruck

Faculty of Engineering, King Mongkut’s University of Technology Thonburi, Thailand

Speaker 2:

Dr. Korakot Thiwongkum
Betagro Public Company Limited, Thailand

09:20 – 09:40 | A Case Study: From Academic Research to Practical Commercialization

Speaker 1:

Asst. Prof. Dr. Krittiya Khuenpet

Faculty of Science and Technology, Thammasat University, Thailand

Speaker 2:

Ms. Saruta Chanhan 

Managing Director, Golden Peak Home Food Co., Ltd., Thailand

09:40 – 10:00 | Translational Research: From Lab to Commercial Scale in the Case Study of White Mugwort (Artemisia lactiflora Wall.) Extracts

Speaker 1:

Assoc. Prof. Dr. Tantawan Pirak

Faculty of Agro-Industry, Kasetsart University, Thailand

Speaker 2:

Ms. Sirivimol Kitaphanich

Rai Ruen Rom Organic Farm, Thailand

09:30 – 10:30 | Future Food System Synergies Workshop

10:45 – 11:15 | Draw Key Initiatives on Future Food System Canvas

Speakers:

Chef Chumpol Jangprai
Sustainability Food Ambassador to Feed Up @UN

Ms. Rungphech Chitanuwat
Regional Portfolio Director, ASEAN Informa Markets

Mr. Santi Abakaz
CEO / Co-Founder, TASTEBUD LAB / BIO BUDDY

Mr. Pariya Sirikul
Managing Director, Inno4 Co., Ltd

Dr. Siwarutt Boonyarattanakalin
Assistant Innovation Director, Siam Modified Starch Co., Ltd

Mr. Phontakorn Wongcharoen
Vice President, Betagro Food Innovation Center

11:00 – 11:15 | Future Foods: An Industry’s Perspective on the Path to Sustainable and Nutritious Food

Dr. Sunisa Chatsurachai

Open Innovation Manager, CPF Food Research and Development Center Co., Ltd, Thailand

10:40 – 11:00 | Rising to the Challenge of Future Food Analytics

Mr. Robin Philp

Academia & Collaborations Manager, Southeast Asia, Agilent Technologies, Malaysia

11:00 – 11:20 | FCC Dietary Proteins Expert Panel – Overview, Workplan, and Accomplishments –  (Online)

Dr. Eric Schwartz
United States Pharmacopeia (USP) and Food Chemicals Codex (FCC), USA

11:20 – 11:30 | Rapid Mass Spectrometry for the Safety Assurance of Future Foods

Dr. Nicholas Birse
Queen’s University Belfast, United Kingdom

11:30 – 11:40 | Geographical Region Traceability of Riceberry Using a Metabolomic Approach

Dr. Umaporn Uawisetwathana

National Center for Genetic Engineering and Biotechnology, Thailand

11:40 – 11:50 |A Quantification of Δ⁹-Tetrahydro-Cannabinol (THC) in Cannabis-Infused Food Using Electrochemical Detection

Mr. Vitsarut Primpray             

National Science and Technology Development Agency, Thailand

11:50 – 12:00 | Novel High-Throughput Multiplex Detection for Bacterial Genes for Food Safety Using Peptide Nucleic Acids-Based Bead Array Platform

Ms. Prae Noppakuadrittidej

Chulalongkorn University, Thailand

12:00 – 12:10 | Bacteriophage Control Foodborne and Food Spoilage Bacteria: Alternative Approach in Food Safety
Dr. Diana Elizabeth Waturangi
Atma Jaya Catholic University of Indonesia, Indonesia

Speaker 1:

Assoc. Prof. Dr. Yuthana Phimolsiripol

Faculty of Agro-Industry, Chiang Mai University, Thailand

Speaker 2:

Mr. Thanaphum Muang-Ieam
The Bricket Co., Ltd., Thailand

10:50 – 11:10 | Assessing Bangkok Food System: from Research to Practice

 Speaker 1:       

Dr. Pongtip Thiengburanathum

School of Public Policy, Chiang Mai University, Thailand

Speaker 2:       

Ms. Pareena Prayukvong

Co-founder of The Network for Sustainable Development Association and Bangkok Rooftop Farm Network, Thailand

11:10 – 11:30 | Translational Research for Food Innovation Program in Thailand

Assoc. Prof. Dr. Chaleeda Borompichaichartkul

Program Management Unit for Competitiveness (PMUC), Thailand 

11:30 – 11:40 | Evaluation of an Ecosystem-builder Accelerator Program to drive Research Translation           

Mr. Stephane Durand

Queen’s University Belfast, United Kingdom

The Thai Chamber of Commerce, Thailand