Conference program
| 17 November 9.30am-3.45pm (AEST) 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 |
| Microscopy visualisation at all length scales – Dr. Andrew Leis | |
| Light Scattering – Keynote speaker: Dr Andrew Clulow | |
| Spectroscopy – Dr Mark Waterland | |
| 11.00-11.30 | Morning Tea |
| 11.30-12.30 | Topic 2: Food Material Properties–Keynote: Prof. Jason Stokes |
| Rheology, Tribology and Surface Science | |
| Novel processing technologies for improved nutrition delivery | |
| 12.30-13.30 | Lunch |
| 13.30-14.30 | Topic 3: Food Structure-Function Design–Keynote: Prof. Cordelia Selomulya |
| Polymer behaviour and phase separation | |
| Product functionality: stability, shelf life, and nutrient bio-accessibility | |
| 14.30-15.00 | Afternoon Tea |
| 15.00-15.45 | Mentoring for Poster Pitch–Facilitator: Maren Strachan |
| 15.45-16.00 | Photo opportunity for master class |
| 16.00-17.00 | Drinks and Networking |
| 18 November 8.30am-5.15pm (AEST) Conference Science and Industry Sessions | |
|---|---|
| 08.30-09.00 | Welcome to Country |
| Session 1: New Ingredients and foods for sustainable nutrition–Session Chair: Dr. Thomas Do | |
| 09.00-9.30 | Keynote speaker: Prof Cordelia Selomulya |
| 9.30-10.00 | Morning Tea |
| 10.00-12:00 | Free papers from research and Industry (x6) |
| 12.00-13:00 | Lunch |
| Session 2: Control in-mouth processing, breakup mechanics and sensory impacts | |
| 13.00-13.30 | Keynote speaker: Dr Markus Stieger (online) |
| 13.30-14.30 | Free papers from Research and Industry (x3) |
| 14.30-15.00 | Afternoon tea |
| 15.00-17.00 | Free papers from Research and Industry (x4) |
| 17.00-17.10 | Photo opportunity for conference |
| 19 November 9.00am-5.15pm (AEST) Food Debate and Policy Dialogue Sessions | |
|---|---|
| 09.00-09.15 | Welcome and program introduction |
| Session 3: Digestion, Microbiome and Health impacts–Session Chair: Alejandra Acevedo-Fani | |
| 09.15-09.45 | Keynote speaker: Dr Gail Bornhorst |
| 09.45-10-45 | Free papers (x3) |
| 10.45-11.15 | Morning Tea |
| Session 4: Debate Balancing Ultra-Processed and Whole Foods–Session Chair: Dr. Leif Lundin | |
| 11.15-13.00 | How can (ultra)-processed or formulated food play a part in providing great nutrition along with whole food for consumers. |
| Facilitator: Dr Annaline Padayachee | |
| Debaters: Dr Sara Grafenauer, Dr Jemma O’Hanlon | |
| 13.00-14.00 | Lunch |
| Session 5: Health and Nutrition Policies and Regulations–Session Chair: Prof. Mike Gidley | |
| 14.00-14.30 | Keynote speaker: Prof Leonidas Karagounis |
| 14.30-15.30 | Free papers (x3) |
| 15.30-16.00 | Afternoon Tea |
| Session 6: Video and poster session–Session Chair: Dr Mitali Gupta | |
| 16.00-16.30 | Video competition winners and poster pitches |
| 16.40-17.30 | Poster session |
| 18:00 onwards | Dinner at Werribee Open Plains Zoo with special guest Nornie Bero |
| 20 November 9.00am-15.00pm (AEST) AI, Innovation and Industry discussions | |
|---|---|
| 09.00-09.15 | Welcome and program introduction |
| Session 7: Application of AI for Nutrition and Health in Food Manufacturing | |
| 09.15-09.45 | Keynote speaker: Mr Joel Andrade |
| 09.45-10.25 | Free papers (x2) |
| 10.25-10.55 | Morning Tea |
| Session 8: Industry Ideation Round tables: AI in the food Industry | |
| 10.55-12.30 | AI adoption and opportunity: facilitated round table discussions: Industry led |
| 12.30-13.30 | Challenges and pain points for AI adoption: reflection of round table discussions |
| 13.30-14.30 | Lunch |
| 15.00-16.00 | Pilot plant tour/ wine & product tasting |