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Scientific Program
Friday April 3  |
Welcome reception |
| Saturday April 4 |
OPENING SESSION |
| 8h00 > 8h30 | Registration |
| 8h30 > 8h45 | Welcome Opening Ceremony Opening speech: Prof. Nguyen Quang Linh, President of Hue University, Vietnam |
| 8h45 > 9h00 | Introduction of VBFoodNet Prof. Tran Thi Dinh, VNUA, Vietnam |
| SESSION 1: FOOD SCIENCE AND PUBLIC HEALTH: Adequate, optimum and good nutrition for achieving highest level of physical and mental health. Chairpersons: Prof. Koen Dewettinck (UGent, BE), Prof. Ly Nguyen Binh (CTU, VN) |
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| 9h00 > 9h40 | Keynote lecture: Prof. Katleen Raes, Ghent University, Belgium |
| 9h40 > 10h00 | O1: Perspectives of insect oils and fats as food ingredient Daylan Tzompa Sosa, (Ghent University, Belgium) |
| 10h00 > 10h20 | O2: Formation of fish protein isolate extracting from tuna dark muscle at different pH Trong Bach Nguyen, (Nha Trang university, Vietnam) |
| 10h20 > 11h00 | Coffee break and poster session |
| 11h00 > 11h20 | O3: Effect of heat treatment of A1A1, A2A2 and A2I cow milk on beta-casomorphin peptides after in vitro gastrointestinal digestion Duc Doan Nguyen, (Vietnam National University of Agriculture, Vietnam) |
| 11h20 > 11h40 | O4: Amazake production from germinated brown rice of IR50404 variety containing useful ingredients as GABA and Ergothioneine Prof. Nguyen Ha, (Can Tho University, Vietnam) |
| 11h40 > 12h00 | O5: The impact of food environments on diet quality and nutritional outcomes: A comparison among three populations of adults living along the urban-periurban-rural transect in Vietnam Thao Vy Vuong, (Cornell University, UNITED STATES) |
| 12h00 > 14h00 | Lunch break |
| SESSION 2: FUNCTIONAL FOOD, PREBIOTIC AND PROBIOTIC How to increase food nutrition value by bioactive materials Chairpersons: Prof. Yvan Larondelle (UCL, BE) and Prof. Do Thi Bich Thuy (HU, VN) |
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| 14h00 > 14h30 | Keynote lecture: Prof. Vijay Jayasena, WSU, Australia |
| 14h30 > 14h50 | O6: Chemical composition and antioxidant properties of ivy gourd wines prepared with different pretreatment techniques Thi Ha Thanh Le, (International University - VNU HCMc, Vietnam) |
| 14h50 > 15h10 | O7: Nutritional and functional properties of protein hydrosate from white leg shrimp head Dr. Thi My Huong Nguyen, (Nha Trang University, Vietnam) |
| 15h10 > 15h50 | Coffee break and poster session |
| 15h50 > 16h10 | O8: Enhancing oxidative stability of Linseed oil and Pomegranate seed oil by addition of Green tea extract or blending with Green tea seed oil Phan Phuong Thao, (Vietnam National University of Agriculture, Vietnam) |
| 16h10 > 16h20 | O9: Study on the processing process of germinated soya milk fortified with calcium and vitamin D for adults Thi Hoang Lan Nguyen, (Vietnam national university of agriculture, Vietnam) |
| 16h20 > 16h40 | O10: Tea products from Centella asiatica cultivated at Phuoc Yen village, Thua Thien Hue province, Vietnam Dr. Thi Van Anh Nguyen, (Hue University, Vietnam) |
| 16h40 > 17h00 | O11: The use of probiotic bacteria as food supplement Dang Tran Minh, (HURO Probiotics JSc in collaboration with SporeGen) |
| Sunday April 5 |
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| SESSION 3: FOOD SAFETY AND QUALITY MANAGEMENT How to stay away from potential safety hazards and to prevent food spoilage and food contamination | |
| Chairpersons: Prof. Marie-Louise Scippo, ULg, BE & Prof. Tran Thi Dinh, VNUA, VN | |
| 9h00 > 9h30 | Keynote lecture: Food safety and nutritional benefit of a diet enriched in specific polyunsaturated fatty acids Prof. Scippo ULg, BE Prof. Yvan Larondelle (UCL, BE) |
| 9h30 > 9h50 | O12: Microbial quality assessment of foods served to students in select high school canteens in Eastern Visayas, Philippines Pet Anthony Pascual, (Southern Leyte State University, Philipines) |
| 9h50 > 10h10 | O13: Risk Assessment of nitrate in raw vegetable for the Population in Khanh Hoa province, Vietnam Prof. Thuan Anh Nguyen, (Nha Trang University, Vietnam) |
| 10h10 > 10h50 | Coffee break and poster session |
| 10h50 > 11h10 | O14: Situation using synthetic additives in some food in Buon Ma Thuot, Vietnam Prof. Hien Trang Nguyen, (Hue University, Vietnam) |
| 11h10 > 11h20 | O15: Change of some secondary compounds during fermented process of pineapple juice with different initial sugar contents Dr. Van Quoc Bao Vo, (Hue University, Vietnam) |
| 11h20 > 11h40 | O16: Risk assessment of the pork value chain in Hanoi Prof. Thi Dinh Tran, (Vietnam National University of Agriculture, Vietnam) |
| 11h40 > 12h00 | O17: VINASOY Company’s presentation |
| 12h00 > 14h00 | Lunch break |
| SESSION 4: PLANT BASED FOODS Recent trends in sustainable plant based food systems Chairpersons: Prof. Bart Nicolai, KU Leuven, BE and Dr. Mai Thi Tuyet Nga, NTU, VN |
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| 14h00 > 14h30 | Keynote lecture: Prof. Marc Hendrickx, KU Leuven, BE |
| 14h30 > 14h50 | O18: Factors influencing non-enzymatic browning of pasteurized shelf-stable orange juice during storage Tran Thuy Huong Pham, (KU Leuven, Belgium) |
| 14h50 > 15h10 | O19: Cellular Anti-inflammatory activity of Semi-Traditional Tempeh Julia Wijaya, (University of New South Wales, Australia) |
| 15h10 > 15h50 | Coffee break and poster session |
| 15h50 > 16h10 | O20: Hard grain red sorghum and cowpea - based tempeh: a sustainable plant-based food Indrawati Tanurdjaja, (University of New South Wales – Sydney, Australia) |
| 16h10 > 16h30 | O21: The effect of different gaseous applications on fruit ripening Nguyen Minh Viet Thao, (KU Leuven, Belgium) |
| 16h30 > 16h50 | O22: Effect of preharvest factors on the quality change and susceptibility to chilling injury of dragon fruit during storage Ho Le Phuc, (KU Leuven, Belgium) |
| 16h50 > 17h10 | Closing session and Best poster award |
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