Conference program

17 November 9.30am – 6.30pm (AEDT) Master Class: Food Structure and Function
9:00- 9:30	Registration and check-in
9.30-9.35	Acknowledgement to Country and welcome to attendees
9.35-11.00	Topic 1: Food Structure Characterisation – Session Chair: Dr. David Everett
	*Keynote speaker: Dr Andrew Clulow, ANSTO Australian Synchrotron, Melbourne, Australia* *Small Angle Scattering Techniques for Food Characterisation*
	Assoc. Prof. Andrew Leis – WEHI and Faculty of Medical Biology, University of Melbourne, Australia Cryo- electron microscopy: the new paradigm in molecular structural biology
	Prof. Mark Waterland – Physical Chemistry at Massey University, New Zealand Raman Spectroscopy meets Food Structure and Digestion: The perfect match
11.00-11.30	Morning Tea
11.30-12.30	Topic 2: Food Material Properties – Session Chair: Dr. David Everett
11.30-12.30	Keynote speaker: Prof. Jason Stokes – Foods and Beverages, FaBA at The University of Queensland Rheology, Brisbane, Australia
12.30-13.30	Lunch
13.30-14.30	Topic 3: Food Structure – Function Design – Session Chair: Dr. David Everett
13.30-14.30	Keynote: Prof. Cordelia Selomulya – Chemical Engineering UNSW Sydney, Australia From Plant to Plate: Understanding Structure–Function Relationships in Plant Proteins
14.30-15.00	Afternoon Tea
15.00-16.00	Mentoring for Poster Pitch – *Facilitator: TBC*
16.00-16.30	Photo opportunity for master class
16.00-18.30	Mingle with your friends and try local wine & beer

18 November 8.30am – 6.00pm (AEDT) Conference Science and Industry Sessions
08:00 – 08:30	Registration and Check-in
08.30 – 08.45	Welcome to Country
08.45 – 09.00	Official Opening The Hon. Joanne Ryan MP Member for Lalor
Session 1: New Ingredients and foods for sustainable nutrition – Session Chair: Dr. Thomas Do
09.00 – 9.30	Keynote speaker: Prof. Cordelia Selomulya – Chemical Engineering UNSW, Sydney Engineering Plant Proteins for Food Innovation: From Encapsulation to Gel Systems
09.30 – 09.45	Reza Vaseghi Bakhshayesh – Massey University, New Zealand Structural impact of cholesterol depletion and β – sitosterol substitution in the milk fat globule membrane
09.45 – 10.00	Daphne Michels – Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Belgium Beyond the interface: how emulsifier mixes and digestion conditions affect in vitro lipolysis kinetics
10.00 – 10.15
10.15 – 10.45	Morning Tea
10.45 – 11.00	Alice Tiong – CSIRO Agriculture and Food, Australia Probing the structural changes of commercial plant proteins during gelation with neutron scattering techniques
11.00 – 11.15	Alejandra Acevedo-Fani – Massey University, New Zealand Emulsifying performance and thermal stability of hemp – whey microparticulated protein in oil – in – water emulsion systems
11.15 – 11.30	Prof. Munish Puri – Massey University /AgResearch Chair, New Zealand Precision Fermentation of Smart Fats-Unlocking Sustainable Lipid Ingredients for Future Foods
11.30 – 11.45	Davor Daniloski – The University of Queensland, Australia From formation to breakdown and recovery: Structural behaviour of bovine milk gels
11.45 – 12.00	Thomas Do – Riddet Institute, Massey University, New Zealand Unravelling process – structure – function relationships in commercial oat protein ingredients
12.00 – 12.15	Q&A
12.15 – 13.00	Lunch
Session 2: Food structure & in – mouth processing and sensory impacts
13.00 – 13.30	Keynote speaker: Dr. Markus Stieger – Wageningen UR (online) Chew on it! From food structure to digestion and health
13.30 – 13.45	Indrawati Oey – University of Otago, New Zealand Use of pulsed electric field technology to modify the texture and digestibility of chickpea flour – based gels for people with dysphagia
13.45 – 14.00
14.00 – 14.15	Carol Mosca – CSIRO Agriculture and Food, Australia Accelerating the characterisation of oral processing behaviours for food design
14.15 – 14.30	Q&A
Session 3: In – vitro & In – vivo Digestion Modelling – Session Chair: Alejandra Acevedo – Fani
14.30 – 14.45	Xue Dong – School of Chemical Engineering, UNSW Sydney, Australia Digestion of dairy vs plant – based infant formula: role of gastric clots
14.45 – 15.00	Juliana Leite – Massey University, New Zealand Investigating the digestion of carbohydrate – and protein – rich food combinations using a dynamic in vitro gastrointestinal digestion model
15.00 – 15.15	Alisha Kar – University of California – Davis, Department of Food Science and Technology, USA Links between static and dynamic in vitro digestion of solid protein – based foods
15.15 – 15.45	Afternoon tea
15.45 – 16.00	Mohammed Tarique – Department of Food Science, United Arab Emirates University, UAE In Vitro Fermentation of Insoluble Date Fruit (Phoenix dactylifera L.) Fibre – Enriched Pea and Soy
16.00 – 16.15	Hao Cui – Riddet Institute, Massey University, New Zealand In vitro digestion behaviour and in vivo true ileal amino acid digestibility of high moisture extruded meat analogues
16.15 – 16.30	Annalena Kamm – Örebro University, Sweden Postprandial somatotropic responses to pea, faba bean, and whey protein isolate in healthy women
16.30 – 16.45	Matt Sinnott – CSIRO Data 61, Australia In silico prediction of INFOGEST gastric phase hydrodynamics
16.45 – 17.00	Natascha Stroebinger – Riddet Institute, Massey University, New Zealand Feeding Mixed Diets Alters Gastric Digestion of Protein from Haloumi in Growing Pigs as an Adult Human Model
17.00 – 17.15	Yue Fan – The University of Queensland, Australia Influence of extrusion on fibrous structure, texture and digestibility of plant – based meat alternatives with faba bean protein and brewers’ spent grain
17.15 – 17.30	Linda Nezbedova – Riddet Institute, Massey University, New Zealand Structural and physicochemical changes in human milk during in vitro dynamic infant gastric digestion
17.30 – 17.45	Paul Cleary – CSIRO Data 61, Australia Degradation of food solids in the stomach from coupled chemical and mechanical and processes using SPH
17.45 – 18.00	Q&A

19 November 9.00am – 5:30pm (AEDT) Food Debate and Policy Dialogue Sessions
08:30 – 09:00	Check-in
09:00 – 09:15	Welcome and program introduction
Session 4: Digestion, Microbiome and Health impacts – Session Chair: Penny Galbraith
09:15 – 09:45	Keynote speaker: Prof. Gail Bornhorst – University of California, Davis, USA Classifying Food Digestion Behaviour – Links between Food Structure and Breakdown
09:45 – 10:00	Sukanya Chakraborty – University of Otago, New Zealand Mechanical and Thermal Processing of Barley: In Vitro Insights into Glycaemic Control and Microbiome Research
10:00 – 10:15	Hanne Christine Bertram – Aarhus University, Denmark Can inulin enhance gut microbial short – chain fatty acids formation? The RENEW Study
10:15 – 10:30	Anya Shindle – La Trobe University Australia Ingestion of CSIRO developed high fibre nuggets leads to beneficial modulation of the gastrointestinal microbiota of autistic adults
10.45 -11.15	Morning Tea
11:00 – 11:15	Sylvia Chungchunlam – Riddet Institute, Massey University, New Zealand Comparative study of amino acid profile and protein quality of animal and plant protein isolates
11:15 – 11:30	Garin Megan Pangestika – University of Queensland, Australia Food Insecurity in Older Adults in Australia: A Systematic Review
11:30 – 11:45	Q&A
Session 5: Debate Balancing Ultra – Processed and Whole Foods – Session Chair: Dr. Leif Lundin
12:00 – 13:00	Facilitator: Dr Annaline Padayachee – The Food and Nutrition Doctor How can (ultra) – processed or formulated food play a part in providing great nutrition along with whole food for consumers? Debaters: Dr. Sara Grafenauer, (Program Lead, Nutrition, Dietetics & Food Innovation, UNSW) Ms. Jemma O’Hanlon (Dietitian and Nutritionist AdvAPD GAICD), Ms. Olivia Said (Business development Manager at Nutri V)
13.00-14.00	Lunch
Session 6: Bioactives for health impacts– Session Chair: Prof. Mike Gidley
14.00 – 14.30	Keynote speaker: Prof. Leonidas Karagounis – Australian Catholic University, Melbourne, Australia From Nutrients to Nutraceuticals: Designing Nutrition for Muscle, Metabolism, across the Lifespan
14.30 – 14.45	Noha Nasef – Riddet Institute, Massey University, New Zealand Evidence – Based Food and Nutrition Strategies for Better Management of Ulcerative Colitis
14.45 – 15.00	Shannon Gwala – Tagas Food Research Centre, Ireland Mechanistic insights into the role of mushroom powder in modulating digestion of pasta and rice
15.00 – 15.15	Maria Luiza Tonetto Silva – University of California, Davis (UC Davis), United States of America Structuring for digestion: mass release behaviour of plant – based oleo gels under simulated gastrointestinal conditions
15.15 – 15.30	Xinya Wang – Riddet Institute, Massey University, New Zealand Impacts of whey protein matrix on the kinetics of calcium release during in – vitro gastric digestion
15.30 – 15.45	Oni Yuliarti – United Arab Emirates University, United Arab Emirates Evaluation of Date Fruit (Phoenix dactylifera L.) Insoluble Dietary Fibers: Physicochemical, Functional Properties and Their Roles in Postprandial Blood Sugar and Cholesterol
15.45 – 16.00	Q&A
16.10 – 16.40	Afternoon Tea
Session 7: Video and poster session – Session Chair: Dr. Mitali Gupta
16.40 – 17.30	Poster Pitches and prizes session
17.30 – 18.00	Travel to Werribee Open Range Zoo via bus
18:00 onwards	Dinner at Werribee Open Range Zoo

20 November 9.00am – 3.30pm (AEDT) AI, Innovation and Industry Discussions
08.30 – 09.00	Check-in
09.00 – 09.15	Welcome and program introduction
Session 8: AI in Food Manufacturing: Case Studies and Industry Pathways
09.15 – 09.45	Keynote speaker: Mr. Joel Andrade – Food and Beverage Accelerator, FaBA at The University of Queensland, Brisbane, Australia Beyond Novelty: Realising the Potential of AI – Personalised Customer Experience in Food
09.45 – 10.30	Jordan Pennells & Kai Knoerzer (CSIRO Food AI Team) – CSIRO Agriculture & Food, Melbourne Understanding Food Processes, Building AI Literacy, Guiding Industry
10.30 – 11.00	Morning Tea
Session 9: Food AI Innovation Challenge: From Myths to Prototypes
11:00 – 12:00	AI Myth – Busting Game Participants engage in an interactive quiz exploring myths about AI adoption in the food industry
12:00 – 12:30	Food AI Innovation Challenge Introduction Introduction to the AI Innovation Challenge, with examples to highlight what’s possible to prototype in a short time
12.30 – 13.30	Lunch
13:30 – 14:30	Food AI Innovation Challenge – Breakout Tables Participants work in groups (8 – 12 people) with an industry challenge provider to brainstorm and prepare a 3 minute AI solution pitch
14:30 – 15:00	Pitches and Judging Each team presents a 3 minute pitch + 2 minute Q&A. Judges will evaluate based on innovation, feasibility, and potential industry impact
15:00 – 15:20	Awards and Closing Remarks
15:20 – 15:30	Announcement of Winner and Runner – Up
15:30 – 16:30	Pilot plant tour & product tasting