สมาคมวิทยาศาสตร์และเทคโนโลยีทางอาหารแห่งประเทศไทย

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12th June 2008

Morning Session

Time	Room	Program
09.00–09.30	Ball room	Opening remark AIAC Winner ceremony By Privy Councilor Dr. Amphol Senanarong,
09.30–10.45	Ball room	1. Sensory Science for Creating Healthier Foods and Lifestyles By Prof. Edgar Chambers IV Kansas State University, U.S.
11.00–12.00	Ball room	2. The Link between Food Quality and Better Farmer Incomes in Thailand ; The Changing Landscape of Quality Infrastructure By Dr. Jim Tomecko GTZ T

Afternoon Session

Time

Room

Program

13.00–16.00

Room 1

10 Researches Presentation (15 min/topic)
By AIAC

Session 1 Food Chemistry
O1-1	Properties of extracts from defatted rice bran by its sub critical water treatment
O1-2	Functional Properties of Protein recovery from Wash Water of Mince Fish in Suirmi Industry using Ultrafiltration
O1-3	Effect of high heat treatment and non-dairy ingredients on yogurt properties
Session 2 Food Processing
O2-1	Evaluation of total frying qualities in far-infrared frying system
O2-2	Effect of Pretreatment and Degree of Ripeness on the Qualities of Vacuum Fried Banana
O2-3	Physicochemical Alteration of Banana Paste under repetitive cycles of radiation vacuum dehydration
O2-4	Qualities of Instant Rice undergoing Vacuum Drying and two stages hot air drying
O2-5	Study of Vegetable Surface Characteristics during Drying by Image Analysis Technique
O2-6	Yield Enhancement of Cooked Shrimp Products
O2-7	The effects of particle size and electrostatic coating on flavor enhancement, preference and coating efficiency of seasoning coated snacks.

13.30–16.00

Room 2

FoSTAT : Food Technology Update By FIFSTA

1. Global Trend of GM Technology for Human Health and Safety Evaluation
By Dr. Harvey Glick Monsanto

2.Certified Food Professional : CFoP
By Ms. Darunee Edwards President , FoSTAT

3. Inovative Foods :Meeting Malaysian Legal Requirements
By Mr. Nik Ismail Nik Duad

4.Uncovering retro-foods: Thechanging Face of Complementary/Alternative Therapies Through Food
By Ms. Evelyn Lee Soo min

5.Fruit Texture Evolution as a Function of Intrinsic & Extrinsic Factors During Processing of Tissue Based Systems A case study of canned pineapple
By Ly nguyen Bin

13th June 2008

Morning Session

Time

Room

Program

08.00–09.30

Registration
Booth

Registration

09.00–12.00

Room 1

10 Researches Presentation (15 min/topic)
By AIAC

Session 3 Food Microbiology
O3-1	Screening and isolation of protease-producing bacteria isolated from terasi
Session 4 Food Packaging
O4-1	Effect of Tumbling Process on Water Absorption in Chicken Breast
O4-2	Moisture Sorption Isotherms and Isosteric Heat of Extruded Corn Snack
O4-3	Empirical Prediction of Water Uptake during Thermal Soaking Comparing Polished and Dehulled Grains of Jasmine Rice
O4-4	Moisture Ratio Estimation of Asparagus Undergoing Combination of Far-infrared radiation and Microwave-vacuum drying Using ArtificialNeural Network and Mathematical model.
O4-5	Kinetics of photocatalytic oxidation of cyanide by using titanium dioxide in cassava starch production process
O4-6	Effects of Extraction Conditions on Concentration of Tea Polyphenols in Pilot Scale Tea Extraction Unit
O4-7	Effect of thermal processing on the color degradation of pineapple chunk packed in non-metal container
O4-8	Numerical Investigation of Granular Flow in Rotating Drum Bioreactor
O4-9	Novel Non-Destructive Method for Determination of Fat Content in Coconut Milk
O4-10	Employing of an Image Analysis Approach in Determining of Size for a Whole Longan (Dimocarpus longan Lour.)

09.30–12.00

Room 2

FoSTAT : Food Technology Update

BIOTEC& DoF : BIO-Technology for Food (Thai Language)

Progressive on Research and Development of Shrimp Products

1.Comparative study on the composition and quality changes as affected by Processing of back tiger and white shrimps
By Sootawat Benjakul,Ph.D.

2.ปรากฏการณ์ถ่ายเทและการเปลี่ยนแปลงคุณภาพของ กุ้งระหว่างการแปรรูปและการเก็บรักษา
รศ.ดร. สักกมน เทพหัสดิน ณ อยุธยา
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

3. แนวทางการประเมินความเสี่ยงเชื้อก่อโรคในกุ้งแช่เย็นและกุ้งแช่เย็น
ดร. จิตศิริ ราชตนะพันธุ์

09.30–10.45

Ball room

1. Sensory Science for Creating Healthier Foods and Lifestyles
By Prof. Edgar Chambers IV Kansas State University, U.S.A.

11.00–12.00

Ball room

2. The Link between Food Quality and Better Farmer Incomes in Thailand ; The Changing Landscape of Quality Infrastructure
By Dr. Jim Tomecko GTZ TH

Afternoon Session

Time

Room

Program

15.45–16.30

Posters Session

13.00–16.00

Room 1

10 Researches Presentation (15 min/topic)
By AIAC

O4-11	Kinetics of Color changes, Texture and Volume Shrinkage in Longan Flesh during Infrared Drying
O4-12	Bi-Functional Activities of Fingerroot, Oregano and Ylang Ylang Oils and Their Principal Constituents, and Possible Application in Active Packaging
O4-13	Volatile Compounds as Quality Indicators of Thai Dessert and possible application in Intelligent packaging
Session 5 Product Development
O5-1	Extraction and properties of 2-acetyl-1-pyroline from Pandan leave and apply to Chai Nat 1 and Phitsanulok 2 rice
O5-2	Application of Extracted Mulberry Leaves to Extend Shelf-life of Dried Snake Skin Gourami.
O5-3	Sensory Profiling of Thai Rice Wines
O5-4	Effect of Ultra-High Pressure on Physical, Chemical and Microbiological Qualities of Pennywort Juice

13.00–16.00

Room 2

FoSTAT : Food Technology Update

1.New Food Packaging Regulation of EU
By Ms. Sumalee Tungpittayakul Dept. of Science Service

2.Determination of Pesticides Residues in Vegetables
By Ms. Pimpimol Penjamras PSU, Thailand

3. How to Assure Safety and Quality of Healthy Food through the Implementation of Quality Management Systems
By Ms. Teeranat Limpichotikul SGS (Thailand) Limited

4.“Cleaning Innovation for Heat Surfaces”
By Mr. Albert Lee Ecola