FOODIE Asia 2020 Technical Program

Parthasarathi Subramanian, Riddet Institute, Massey University: Fabrication of a Dynamic in Vitro Small Intestinal Model

Qiaozhi Zhang, The Hong Kong Polytechnic University: Oxidation of Biomass-Derived Glucose for Sustainable Production of Glucaric Acid and Gluconic Acid from Biomass-Derived Glucose

Shanta Dutta, The Hong Kong Polytechnic University: Recycling Bread Waste into Levulinic Acid in Binary Monophasic and Biphasic Green Solvents

Esteban G. Echeverria-Jaramillo, Hanyang University 한양대학교: Revalorization of the Discarded Cooking Water from Domestic Korean Pulses

Christine Darmali, Monash University: The Role of Whey Protein and Lactic Acid on the Purity of Lactose Crystals Recovered from Acid Whey

Margaret Morris, UNSW Sydney: Invited Talk: Modelling the High Variety and Palatability of the Modern Food Environment

Weibiao Zhou, National University of Singapore: Invited Talk

Won Byong Yoon, Kangwon National University: Invited Talk

Seong Woon Roh, World Institue of Kimchi: Invited Talk

Jelena Mutic, University of Belgrade-Faculty of Chemistry: Determination of Element Contents in Bivalves: Health Benefits and Risks

Nan Fu, Soochow University: Interactions between Bacterial Cells and Protectant during the Production of Active Lactic-Acid-Bacteria Powder Via Spray Drying

Kumuduni Niroshika Palansooriya, Korea University: Water Quality Improvement By Novel Chitosan-Biochar Composite Fibers: Removal of Phosphorus from Water

Plenary 1 and Q&A

Session Chair: Yong Sik Ok, Korea University

Michael Bank, Institute of Marine Research

Keynote Session 1

Session Chair: Cordelia Selomulya, University of New South Wales

Live Q&A for Keynote Session 1

Session Chair: Cordelia Selomulya, University of New South Wales

Ye-rim Nam, Hanyang University 한양대학교: Aquafaba (chickpea cooking water) Can be Replaced As a Good Emulsifier and Foaming Stabilizer with Blackbean Cooking Water (Aquablackbean)

Carla Ivonne La Fuente Arias, USP: Nanocellulose to Reinforce Ozonated Cassava Starch Films

Yi-fan Zheng, Hanyang University 한양대학교: Aquafaba (chickpea cooking water) Can be Replaced As a Good Emulsifier and Foaming Stabilizer with Small Blackbean(Seomoktae, 鼠目太, Rhynchosia volubilis Lou) Cooking Water

Yoon-ha Kim, Hanyang University 한양대학교: Aquafaba (chickpea cooking water) Can be Replaced with Soybean (Glycine max) Cooking Water As a Good Emulsifier and Foaming Stabilizer

Yoon-ha Kim, Hanyang University 한양대학교: Nutritional Composition and Functional Behavior of the Cooking Water from Soybean Seoritae (Glycine max (L.)

Adesina Adeyemo, Guangdong University of Petrochemical Technology, China: Securing the Future of Consumers through Feasible Foods Security Approaches

Tao Zhang, China Agricultural University: Invited Talk: Biomass Waste Valorization to Generate Modified Biochar to Recover Phosphorus from Animal Manure Wastewater

Janet Alejandra Gutiérrez Uribe, Tecnológico de Monterrey: Invited Talk

Xinni Xiong, The Hong Kong Polytechnic University: Catalysis of Humins-Derived Biochar from Rice Waste Valorization for Glucose Isomerization

Amin Nikkhah, Ghent University Global Campus, Incheon, South Korea: Does Selection of Variety Affect the Exergy Flow of Agricultural Production? Rice Production System in Italy

Pavani D. Dissanayake, Korea University: A Critical Review on Microplastics As an Emerging Contaminant in Terrestrial Environment

Plenary 2 & 3 and Q&A

Session Chair: Dan Tsang, The Hong Kong Polytechnic University

Industry Panel (with RAPID)

P‍anel Moderator: Xiangzhou Yuan, Korea University