VBFoodNet 2013 congress

Provisional Conference Program

Venue Hall 3
Nha Trang University (NTU)
2 Nguyen Dinh Chieu Street, Nhatrang city, Vietnam
Tel: +84 58. 3831149 Fax: +84 58. 38311497
Tuesday November 24  
8h00 > 8h30 Registration
8h30 > 8h40 Welcome and opening speech
Prof. Trang Si Trung, Rector (Nha Trang University, Vietnam)
8h40 > 8h50 Speech delivered by the representative of the Belgian Embassy in Vietnam
8h50 > 9h00 Introduction of VBFoodNet
Prof. Koen Dewettinck (UGent, Belgium)
   
9h00 > 12h00 Session 1: Bioactive compounds and innovative feed & food products
  Chairpersons: Prof. Marc Hendrickx (Leuven University, Belgium) and Prof. Ly Nguyen Binh (Can Tho University, Vietnam)
9h00 > 9h25 Keynote lecture: Prof. Patrick Kestemont (University of Namur, Belgium)
“Can plant oil substitute fish oil in fish feed? Effects on husbandry, nutritional quality and fish health.”
9h25 > 9h50 Keynote lecture: Prof. Sigurjon Arason (University of Iceland; and Matís ohf. / Icelandic Food and Biotech R&D, Iceland)
"Marine bioactive compounds: sources and applications"
9h50 > 10h05 Oral presentation S1.1
Dr Chanokphat Phadungath (Muban Chombueng Rajabhat University, Thailand)
“Comparison of beta-carotene, capsaicinoid, and aflatoxin content on dried Capsicum varieties grown along Thai-Myanmar border”
10h05 > 10h20 Oral presentation S1.2
Prof Costas Stathopoulos (Faculty of Bioscience Engineering, Ghent University Global Campus, Incheon, South Korea)
Suwimol Chockchaisawasdee, Thi Xuan Yen Nguyen, Quynh Anh Vu, Tuyen Chan Kha, Costas Stathopoulos, “Using pre-treatments to improve the aqueous extraction of antioxidants from sesame cake”
10h20 > 10h35 Coffee break
10h35 > 11h00 Poster session (Posters 1.1-1.28)
11h00 > 11h20 Oral presentation S1.3
Prof Katleen Raes (Ghent University, Belgium)
“Valorisation of cabbage waste streams in flavonoid rich extracts by the use of fungi”
11h20 > 11h40 Oral presentation S1.4
Dr Visweswara Rao Pasupuleti (Universiti Malaysia Kelantan, Malaysia)
“Antioxidant potential of selected Malaysian stingless bee honey”
11h40 > 12h00 Oral presentation S1.5
Dr Thien Trung Le (Nong Lam University - Ho Chi Minh City)
“Scientific insights into the traditional production of crocodile bone glue”
12h00 > 13h30 Introduction to the next session
Lunch break
   
13h30 > 17h00 Session 2: Emerging food formulation and processing techniques
  Chairpersons: Prof. Ngo Dang Nghia (Nha Trang University, Vietnam) and Prof. Sigurjon Arason (University of Iceland; and Matís ohf. / Icelandic Food and Biotech R&D, Iceland)
13h30 > 14h10 Keynote lecture 1 : Prof. Marc Hendrickx (Leuven University, Belgium)
"Novel technologies for functional properties of fruit and vegetable based products"
14h10 > 14h50 Keynote lecture 2 : Dr. Sheida Kadivar (Ghent University, Belgium)
"Functionality of enzymatically produced sunflower oil based cocoa butter equivalents"
14h50 > 15h05 Oral presentation S2.1
Prof Carla Severini (Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, Italy)
“Food Formulation for 3D Printing”
15h05 > 15h15 Oral presentation S2.2
Mr Narendra VG (Manipal University, India)
“Intelligent Classification models for Food products basis on Morphological, Colour and Texture features”
15h15 > 15h30 Coffee break
15h30 > 16h00 Poster session (Posters 2.1-2.8)
16h00 > 16h15 Oral presentation S2.3
Dr Ali Asghar (University of Agriculture, Faisalabad, Pakistan)
“Study of the combined effect of pectin and banana powder as carbohydrate based fat replacers to develop low fat cookies”
16h15 > 16h30 Oral presentation S2.4
Prof Doan Duy Le Nguyen (Can Tho University, Vietnam)
“Study on the production of active dry yeast from natural yeasts of ha chau burmese grape fermentation”
16h30 > 16h45 Oral presentation S2.5
Ms Sarafhana Dollah (Malaysian Palm Oil Board, Malaysia)
Effect of palm oil composition on physicochemical properties of quaternary mixture shortenings (PO:PS:CB:SBO)
16h45 > 17h00 Oral presentation S2.6
Dr Hoang Lam Le (Hanoi University of Science and Technology, Vietnam)
“Study on the production of chlorophyllin from the leaves Of Phrynium Parvifloum Roxb. for food coloring”
18h30 > 20h00 Gala dinner
   
Wednesday November 25  
8h30 > 12h00 Session 3 : Food storage and stability
  Chairpersons: Dr. Mai Thi Tuyet Nga (Nha Trang University, Vietnam) and Dr. Tran Thi Dinh (Vietnam National University of Agriculture, Vietnam)
8h30 > 9h10 Keynote lecture 1: Prof. Sigurjon Arason (University of Iceland; and Matís ohf. / Icelandic Food and Biotech R&D, Iceland)
"Factors influencing storage life of frozen seafood"
9h10 > 9h30 Oral presentation S3.1
Dr. Tran Thi Dinh (VNUA, Vietnam)
“Application of Box–Behnken design and response surface methodology to optimize postharvest treatments for litchi fruits”
9h30 > 9h50 Oral presentation S3.2
Prof Katleen Raes (Ghent University, Belgium)
“The use of essential oils in marinade to extend the microbial shelf life of fish and meat”
9h50 > 10h10 Oral presentation S3.3
Mr Cyprian Odoli (University of Iceland, Iceland)
“Influence of lipid content and packaging methods on dried capelin (Mallotus villosus) stability”
10h10 > 10h25 Coffee break
10h25 > 11h00 Poster session (Posters 3.1-3.9)
11h00 > 11h20 Oral presentation S3.4
Ms Thi Thu Huong Dang (Nha Trang University, Vietnam)
“The effect of smoking methods on the quality and storage life of smoked mackerel”
11h20 > 11h40 Oral presentation S3.5
Prof Thi Bich Thuy Nguyen (Vietnam National University of Agriculture, Vietnam)
“Effects of maturity and low temperature on Savior tomato fruit quality after harvest”
11h40 > 12h00 Oral presentation S3.6
Dr Phan Thi Khanh Vinh (Nha Trang University)
“Effects of pre-harvest factor (harvesting period) and post-harvest factors (pre-treatment, transport, storage) on quality of green asparagus (Asparagus officinalis Linn)”
12h00 > 13h30 Introduction to the next session
Lunch break
   
13h30 > 17h30 Session 4: Food quality and safety management
  Chairpersons: Prof. Marie-Louise Scippo (Université de Liège, Belgium) and Prof. Gunnar Stefansson (University of Iceland, Iceland)
13h30 > 14h00 Keynote lecture 1: Professor Gunnar Stefansson (University of Iceland, Iceland)
"Food value chains: issues and opportunities using contemporary traceability approaches"
14h00 > 14h30 Keynote lecture 2: PD Dr. Judith Kreyenschmidt (Cold-Chain Management Group, ITW, Universität Bonn, Germany)
"Innovative packaging solution to improve sustainability in meat supply chains"

14h30 > 14h45 Oral presentation S4.1
Associate Prof. Véronique Delcenserie (Food Science Department - Food Quality Management, FARAH - Fundamental and Applied Research for Animals & Health Veterinary Medicine Faculty - University of Liege)
“Food Quality Management in Europe: focus on Belgium”
14h45 > 15h00 Oral presentation S4.2
Mr Dasharathraj Kodu Shetty (Manipal Institute of Technology, Manipal University, India)
“Case studies of soft computing techniques used for quality grading of food products”
15h00 > 15h15 Coffee break
15h15 > 15h45 Poster session (Posters 4.1-4.11)
15h45 > 16h15 Keynote lecture 3: Prof. Cathy Debier (UCLouvain University, Belgium)
“Environmental pollutants in the food chain : which factors influence their behavior and toxicity in the body?”
16h15 > 16h45 Keynote lecture 4: Professor Xiaoshuan ZHANG (China University of Agriculture, China)
"Time-temperature indicator (TTI) development and application"
16h45 > 17h00 Oral presentation S4.3
Dr Anh Ngoc Tong Thi (Can Tho University, Vietnam)
“Microbiota of Pangasius fillets during processing”
17h00 > 17h15 Oral presentation S4.4
Prof Balakrishna Maddodi (Manipal University, India)
“Influence of Solid Waste on Water Quality: A case study on Alavoor Solid Waste Management Udayavara River Basin West Coast India”
17h15 > 17h30 Oral presentation S4.5
Dr Narumol Piwpuan (Khon Kaen University, Thailand)
“Hydroponic planting of Brassica alboglabra Bailey and B. chinensis Tsen & Lee with Malachite Green contaminated water: effects on growth, biomass production and bioaccumulation”
18h30 > 19h00 Campus Tour
19h00 > 21h00 Interactive Cooking Experience
 
 
Thursday November 26  
8h30 > 12h00 Session 5 : Analytical tools for feed & food characterization
  Chairpersons: Professor Kathy Messens (Ghent University, Belgium) and Prof. Do Thi Bich Thuy (Hue University, Vietnam)
8h30 > 9h00 Keynote lecture :
Professor Kathy Messens (Ghent University, Belgium)
"Genetic diversity in Vietnamese varieties of cocoa (Theobroma cacao L.) as revealed by microsatellite analysis"
9h00 > 9h20 Oral presentation S5.1
Dr Thi Thao Nguyen (Hanoi University of Science and Technology, School of Biotechnology and Food Technology, Vietnam)
“Development of analytical method by GC-MS for authenticity of citrus essential oil”
9h20 > 9h40 Oral presentation S5.2
Dr Anh Ngoc Tong Thi (Can Tho University, Vietnam)
“Insights into the performance of food safety management system implemented in fishery companies by a diagnostic self-assessment”
9h40 > 10h00 Oral presentation S5.3
Dr. Mai Thi Tuyet Nga (Nha Trang University, Vietnam)
“Application of quantitative descriptive analysis (QDA) in charaterizing sensory attributes of aquatic products: the case of Vietnamese farmed black tiger shrimp”
10h00 > 10h15 Coffee break
10h15 > 10h40 Poster session (Posters 5.1-5.3)
10h40 > 11h00 Oral presentation S5.4
Dr George Srzednicki (University of NSW, Australia)
“Aroma compounds in roasted coffee”
11h00 > 11h30 Closing session and Best poster award
By Prof. Trang Si Trung, Rector (Nha Trang University, Vietnam) and Prof. Koen Dewettinck (Ugent, Belgium)