The University of Massachusetts Amherst

Foods for Health Conference

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:
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 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, DuPont Nutrition & Health, Australia
  • 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 intake of oxidized lipids exacerbates colon inflammation and colon cancer through activation of Toll-like receptor 4 ( TLR4) – Guodong Zhang, UMass Food Science, USA
  • Food based approach to prevent gut inflammation - Yeonhwa Park, UMass Food Science, USA
  • Characteristics of soluble polysaccharides from seaweeds and their influence to gut health - Yumiko YOSHIE-STARK, Toyo University, Japan

2. Improving the efficacy of food bioactives

  • Food-grade delivery system 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
  • Gastrointestinal fate of polymethoxyflavones and its role in cancer chemoprevention - Mingyue Song, South China Agricultural University, China

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

  • Biopolymer microgels: Design, fabrication and utilization as delivery systems in foods – 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 meat products 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
  • Surface- enhanced Raman spectroscopy for food safety applications - Lili He, UMass Food Science, USA
  • Emerging foodborne pathogens: Topics and techniques – Matthew Moore, UMass Food Science, USA

Panel Discussion: The Future of Foods

Moderator: Eric Decker, UMass Food Science


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

Yongjing Li, Regional President Asia Pacific, DuPont Nutrition& Health

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 




Conference Registration ONLY( Proceedings, lunch and break refreshments)


Celebration Banquet ONLY (Jan. 11)


River Cruise Dinner ONLY (Jan. 12)


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

Collaborating with: