Conference program

17 November 9.30am – 6.30pm (AEDT) Masterclass: 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: Dr. Rozita Spirovska Vaskoska*
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 Uncle Shane Clarke
08.45 – 09.00	Official Opening
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 – 10:00	*Keynote speaker: Dr. 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	Reza Vaseghi Bakhshayesh – Massey University, New Zealand Structural impact of cholesterol depletion and β – sitosterol substitution in the milk fat globule membrane
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 – Session Chair: Dr. Ingrid Appelqvist
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	Carol Mosca – CSIRO Agriculture and Food, Australia Accelerating the characterisation of oral processing behaviours for food design

14.00 – 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	Linda Nezbedova – Riddet Institute, Massey University, New Zealand Structural and physicochemical changes in human milk during in vitro dynamic infant gastric digestion
17.15 – 17.30	Paul Cleary – CSIRO Data 61, Australia Degradation of food solids in the stomach from coupled chemical and mechanical and processes using SPH
17.30 – 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 Shindler – 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
11:15 – 11:30	Sylvia Chungchunlam – Riddet Institute, Massey University, New Zealand Comparative study of amino acid profile and protein quality of animal and plant protein isolates
11:30 – 12:00	Q&A

Session 5: Debate Balancing Ultra – Processed and Whole Foods – Session Chair: Dr. Leif Lundin
12:00 – 13:00	Facilitator: Dr Anneline 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 – Teagasc, Food Research Centre, Moorepark, Ireland Mechanistic insights into the role of mushroom powders in modulating starch digestion of 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 Faruk Ahmed Enhanced stability and targeted delivery of phenolic compounds from macadamia green husk via liposomal encapsulation Liege Aguiar Bioaccessibility and prebiotic potential of apple pomace and its hydroethanolic extract after simulated gastrointestinal digestion Runji Zhao TriChewer- Next Generation Multimodal Sensing Robotic Masticator Ali Jamshidi Investigating the Postprandial Amino Acid Responses Following Administration of Whey Protein Hydrolysate versus Intact Protein as a Preload in Healthy Adults Shibo Ma Food matrix effects on protein digestibility of liquid and solid dairy foods using an in-vitro gastrointestinal model for weaning infants Penny Galbraith Microbiome transmission through simulated spinach digestion and modulatory effects of olive oil dressing Hock Chuan Meta-transcriptomics-based deep modelling of metabolic fluxes: a cheese fermentation case study Michelle Smit Predicting food digestion behaviour by food breakdown classification system class using micro-CT images Candice Yiu Replicating animal-based food properties using plant-based double-network emulsion gels Shiyi Ren From bolus formation analysis to scalable segmentation – Integrating pseudo-labelling with Mask R-CNN for chewing studies Maryam Hesabirad Molecular modifications of plant proteins-consequences for structure and functionality Kundu Priyanka Optimizing the gelation and digestibility of artificial casein micelles by varying their calcium phosphate content – an in vitro digestion study
17.30 – 18.00	Travel to Werribee Open Range Zoo via bus
18:00 – till late	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 – Session Chairs: Dr Jordan Pennells & Dr. Kai Knoerzer
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