University of Massachusetts Amherst

Search Google Appliance

Links

A Foods for Health Conference Celebrating the 100th Anniversary of UMass Food Science

100th Anniversary of UMass Food Science. A Conference sponsored by DOU PONT

Novotel Bangkok Sukhumvit 20, Bangkok, Thailand
Wednesday, January 10, 2018 4:00 PM - Friday, January 12, 2018 6:00 PM (China Time)
Registration website: https://www.regonline.com/UMFoodSci100yrs
Hotel can be reserved by completing the PDF form (PDF) and emailing to Novotel
If you are interesting in presenting a poster, please send abstract to Dr. Guodong Zhang
UMass Food Science 100th Anniversary Shirts can be purchased at https://umassfoodsciencepickup.itemorder.com/sale and be picked up at the conference.

 

Foods for Health

Meeting the needs of future generations

Pressure on producing a healthy food supply will meet numerous future challenges due to a rapidly growing population. In order to meet these challenges, foods will need to be more sustainable and more nutritious in order to maintain health for all populations regardless of economic status.

Food initially impacts health through their interaction with the gastrointestinal tract. Therefore, an outstanding opportunity to make foods healthier is to maximize their ability to improve gut health and increase nutrient bioaccessibility so nutrients are more efficiently utilized from limited food resources. In addition, foods need to be produced from sustainable agricultural products and food availability needs to be increased by decreasing waste and converting food by products into value added food products all while maintaining quality and safety.

This conference will cover emerging knowledge and innovations that can improve the health and wellness properties of foods. Through a better understanding of how foods improve health and how novel innovations can naturally produce safe, great tasting foods while minimizing waste is the key to securing our future food supply. 


Conference Program

January 10: Registration (4:00-6:00 pm)/ Opening Reception (6:00- 9:00 pm) 

January 11: The gut as the gateway to health (9:00 am - 5:00 pm)

1. Improving gut health with foods

a. The microbiome

  • Role of the human gut microbiome in digestive health and beyond – Anders Henriksson
  • Probiotic and health: Personalising nutrition approaches - Nicholas West, Griffith University, Australia
  • Next generation prebiotics to enhance functional food efficacy - David Sela, UMass Food Science, USA

b. Gut Inflammation

  • Dietary and environmental risk factors of colonic inflammation and colon cancer: the roles of gut microbiota – Guodong Zhang, UMass Food Science, USA
  • Food based approach to prevent gut inflammation - Yeonhwa Park, UMass Food Science, USA

2. Improving the efficacy of food bioactives

  • Food-grade delivery systems to improve the bioavailability of hydrophobic nutraceuticals - Jingjing Chen, ​Jiangnan University, China
  • Gut microbiota-mediated biotransformation of food components: The key for their health-promoting effects- Hang Xiao, UMass Food Science, USA

3. Chemical stability of Nutrients

  • Stability and changes of phytochemical nutrients under oxidative stress - JaeHwan Lee, Sungkyunkwan University, South Korea
  • Measurement and application of antioxidants for shelf-life extension of foods – Atikorn Panya, Food and Feed Innovation Center, National Center for Genetic Engineering and Biotechnology, Bangkok, Thailand

Banquet Dinner: 6:00 pm - Novotel Bangkok Sukhumvit 20

January 12:  Innovations in food quality, sustainability and safety
(9:00 am-5:00 pm) 

1. Natural solutions for better foods

  • Design and application of biopolymer microgels for encapsulation and delivery of bioactive agents – Julian McClements, UMass Food Science, USA
  • Fabrication and application of biopolymer particles for delivery of bioactive components, Yanxiang Gao, China Agricultural University, China
  • Harnessing optical luminescent techniques to enhance food quality, stability and safety – Maria Corradini, UMass Food Science, USA
  • Structural changes of potentially harmful substances in processed meat during in vitro human digestion– Sun Jin Hur, Chung-Ang University, South Korea
  • Improving the sustainability of food proteins: Novel sources and combinatorial approaches - Jochen Weiss, University of Hohenheim, Germany

2. Advances in food safety

  • Antimicrobial delivery systems – Lynne McLandsborough, UMass Food Science, USA
  • Rapid detection of food contaminants using surface enhanced Raman spectroscopy - Lili He, UMass Food Science, USA
  • Emerging foodborne pathogen: Topics and techniques – Matthew Moore, UMass Food Science, USA

Panel Discussion: The Future of Foods

Moderator: Eric Decker

Panelist: Pavinee Chinachoti, President, Food Science and Technology Association of Thailand (FoSTAT)

Yongjing Li,

Zhenyu Chen, Chinese University of Hong Kong and Associate Editor, Journal of Agricultural and Food Chemistry

Dr. Akkharawit Kanjana-Opas, CEO of Food Innopolis, Thailand

River Cruise Dinner: 6:00 pm 


Registration

Fee:

 

After Dec. 15, 2017

Conference Registration ONLY( Proceedings, lunch and break refreshments)

$175

$225

Celebration Banquet ONLY (Jan. 11)

$40

$50

River Cruise Dinner ONLY (Jan. 12)

$50

$60

FULL PROGRAM (Conference Registration, Celebration Banquet, River Cruise) $265 $335

Collaborating with: