Valorisation of Food Side Streams and By-products: Challenges and Opportunities
Food Biotechnology at the Department of Food and Nutritional Sciences at the University of Reading, UK
Wei-Cai Zeng
Sichuan University
Potential Application and Molecular Mechanism of Plant Polyphenols in Starch based Foods
Bun-ichi Shimizu
Toyo University
Biosynthesis of coumarins in plants
Eunghee Kim
Chonnam National University
Non-destructive prediction of protein content in dried laver using SWIR hyperspectral imaging and machine learning
Guanhao Li
Yanbian University, China
Current status of science and technology innovation and industrial development of Yanbian yellow cattle
Qing Jin
Yanbian University, China
Development and utilization of microbial resources in traditional Chinese fermented foods
Chengbi Cui
Yanbian University, China
Processing technologies and applications for specialty industrialized fruit and vegetable products
Jae Hoon Lee
Jeonbuk National University
Edible Insects as a Sustainable Alternative Protein Source for Food Security
Masyayuki Okuyama
Hokkaido University
Two ways to create a unique oligosaccharide: finding a novel enzyme or engineering an existing one
Tong Tao
China Agricultural University
Dietary eugenol ameliorates long-term high-fat diet-induced skeletal muscle atrophy
Guihun Jiang
Jilin Medical University
Modified Dietary Fiber Derived from Ginseng Residue: Structural, Thermal, Rheological, Physicochemical, and Functional Properties
Hyunjun Lee
Mokpo University
A study on the improving effect against skin photoaging of collagen hydrolysate containing Gly-Pro peptide
Fushun Cui
Yanbian University, China
Research on the functional ingredients and efficacy of the non-traditional medicinal parts of Panax Ginseng
Hongyan Xu
Yanbian University, China
Regulatory effects of functional ingredients from regional characteristic resources on ulcerative colitis and lipid metabolism
Chunxiang Piao
Yanbian University, China
Research on key technologies for green processing of high-quality dry-cured ham and comprehensive utilization of by-products
Jeonbuk National University
Improvement of the functionality of Lactobacillus rhamnosus GG fermented ethanol extracts of Poncirus trifoliata fruit
Jintanart Wongchawalit
Kasetsart University, Thailand
Beyond Traditional Uses: Scientific Validation of Therapeutic Properties of Thai cultivars Plant-Derived Bioactive Agents
Young Cheul Kim
University of Massachusetts Amherst, USA
Leveraging Bioactive Food Components for Metabolic Health: Molecular Targets and Management
Kitipong Promyo
Suranaree University of Technology, Thailand
Neuroprotective and Cardioprotective Potential of Chicken Meat Hydrolysate: Implications for Alzheimer’s Disease and Hypertension
Le Thi Phuong Thao
Deputy Director of NIFC, Vietnam
Stability study and shelf life calculation of some food product
