{"id":77,"date":"2025-06-13T11:19:55","date_gmt":"2025-06-13T01:19:55","guid":{"rendered":"https:\/\/wp.csiro.au\/fsdh2025\/?page_id=77"},"modified":"2025-11-19T10:40:14","modified_gmt":"2025-11-18T23:40:14","slug":"conference-program","status":"publish","type":"page","link":"https:\/\/wp.csiro.au\/fsdh2025\/conference-program\/","title":{"rendered":"Conference program"},"content":{"rendered":"
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17 November 9.30am \u2013 6.30pm (AEDT) Masterclass: Food Structure and Function<\/span><\/em><\/th>\n<\/tr>\n<\/thead>\n
9:00-\u00a09:30<\/td>\nRegistration and check-in<\/td>\n<\/tr>\n
9.30-9.35<\/td>\nAcknowledgement to Country and welcome to attendees<\/strong><\/td>\n<\/tr>\n
9.35-11.00<\/td>\nTopic 1: Food Structure Characterisation \u2013 Session Chair: Dr. David Everett<\/strong><\/td>\n<\/tr>\n
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Keynote speaker: Dr Andrew Clulow, ANSTO Australian Synchrotron, Melbourne, Australia<\/em><\/strong><\/p>\n

Small Angle Scattering Techniques for Food Characterisation<\/em><\/strong><\/p>\n<\/td>\n<\/tr>\n

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Assoc. Prof. Andrew Leis \u2013 WEHI and Faculty of Medical Biology, University of Melbourne, Australia<\/p>\n

Cryo- electron microscopy: the new paradigm in molecular structural biology<\/p>\n<\/td>\n<\/tr>\n

\n

Prof. Mark Waterland \u2013 Physical Chemistry at Massey University, New Zealand<\/p>\n

Raman Spectroscopy meets Food Structure and Digestion: The perfect match<\/p>\n<\/td>\n<\/tr>\n

11.00-11.30<\/td>\nMorning Tea<\/em><\/td>\n<\/tr>\n
11.30-12.30<\/td>\nTopic 2: Food Material Properties \u2013 Session Chair: Dr. David Everett<\/strong><\/td>\n<\/tr>\n
Keynote speaker: Prof. Jason Stokes \u2013 Foods and Beverages, FaBA at The University of Queensland Rheology, Brisbane, Australia<\/strong><\/em><\/td>\n<\/tr>\n
12.30-13.30<\/td>\nLunch<\/em><\/td>\n<\/tr>\n
13.30-14.30<\/td>\nTopic 3: Food Structure \u2013 Function Design \u2013 Session Chair: Dr. David Everett\u00a0<\/strong><\/td>\n<\/tr>\n
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Keynote: Prof. Cordelia Selomulya \u2013 Chemical Engineering UNSW Sydney, Australia <\/strong><\/p>\n

From Plant to Plate: Understanding Structure\u2013Function Relationships in Plant Proteins<\/strong><\/p>\n<\/td>\n<\/tr>\n

14.30-15.00<\/td>\nAfternoon Tea<\/em><\/td>\n<\/tr>\n
15.00-16.00<\/td>\nMentoring for Poster Pitch <\/strong>\u2013 Facilitators: Dr. Rozita Spirovska Vaskoska & Dr. Penny Galbraith<\/em><\/strong><\/td>\n<\/tr>\n
16.00-16.30<\/td>\nPhoto opportunity for master class<\/td>\n<\/tr>\n
16.00-18.30<\/td>\nMingle with your friends and try local wine & beer<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n\n
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\u00a018 November 8.30am \u2013 6.00pm (AEDT) Conference Science and Industry Sessions\u00a0 \u00a0<\/span><\/em><\/th>\n<\/tr>\n<\/thead>\n
08:00 \u2013 08:30<\/td>\nRegistration and Check-in<\/em><\/td>\n<\/tr>\n
08.30 \u2013 08.45<\/td>\n\n

Welcome to Country<\/strong><\/p>\n

Uncle Shane Clarke<\/p>\n<\/td>\n<\/tr>\n

08.45 \u2013 09.00<\/td>\n\n

Official Opening<\/strong><\/p>\n<\/td>\n<\/tr>\n

Session 1: New Ingredients and foods for sustainable nutrition <\/strong>\u2013 Session Chair: Dr. Thomas Do<\/strong><\/td>\n<\/tr>\n
09.00 \u2013 9.30<\/td>\n\n

Keynote speaker: Prof. Cordelia Selomulya \u2013 Chemical Engineering UNSW, Sydney <\/strong><\/em><\/p>\n

Engineering Plant Proteins for Food Innovation: From Encapsulation to Gel Systems<\/strong><\/em><\/p>\n<\/td>\n<\/tr>\n

09.30 \u2013 10:00<\/td>\n\n

Keynote speaker: Dr. Daphne Michels \u2013 Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe),<\/em><\/strong><\/p>\n

Belgium Beyond the interface: how emulsifier mixes and digestion conditions affect in vitro lipolysis kinetics<\/em><\/strong><\/a><\/p>\n<\/td>\n<\/tr>\n

\u00a0<\/td>\n\u00a0<\/td>\n<\/tr>\n
10.00 \u2013 10.15<\/td>\n\n

Reza Vaseghi Bakhshayesh \u2013 Massey University, New Zealand<\/p>\n

Structural impact of cholesterol depletion and \u03b2 \u2013 sitosterol substitution in the milk fat globule membrane<\/a><\/p>\n<\/td>\n<\/tr>\n

10.15 \u2013 10.45<\/td>\nMorning Tea<\/em><\/td>\n<\/tr>\n
10.45 \u2013 11.00<\/td>\n\n

Alice Tiong \u2013 CSIRO Agriculture and Food, Australia<\/p>\n

Probing the structural changes of commercial plant proteins during gelation with neutron scattering techniques<\/a><\/p>\n<\/td>\n<\/tr>\n

11.00 \u2013 11.15<\/td>\n\n

Alejandra Acevedo-Fani \u2013 Massey University, New Zealand<\/p>\n

Emulsifying performance and thermal stability of hemp \u2013 whey microparticulated protein in oil \u2013 in \u2013 water emulsion systems\u00a0<\/a><\/p>\n<\/td>\n<\/tr>\n

11.15 \u2013 11.30<\/td>\n\n

Prof. Munish Puri \u2013 Massey University \/AgResearch Chair, New Zealand<\/p>\n

Precision Fermentation of Smart Fats-Unlocking Sustainable Lipid Ingredients for Future Foods<\/a><\/p>\n<\/td>\n<\/tr>\n

11.30 \u2013 11.45<\/td>\n\n

Davor Daniloski \u2013 The University of Queensland, Australia<\/p>\n

From formation to breakdown and recovery: Structural behaviour of bovine milk gels<\/a><\/p>\n<\/td>\n<\/tr>\n

11.45 \u2013 12.00<\/td>\n\n

Thomas Do \u2013\u00a0Riddet Institute, Massey University, New Zealand<\/p>\n

Unravelling process \u2013 structure \u2013 function relationships in commercial oat protein ingredients<\/a><\/p>\n<\/td>\n<\/tr>\n

12.00 \u2013 12.15<\/td>\nQ&A<\/td>\n<\/tr>\n
12.15 \u2013 13.00<\/td>\nLunch<\/em><\/td>\n<\/tr>\n
Session 2: Food structure & in \u2013 mouth processing and sensory impacts \u2013 Session Chair: Dr. Ingrid Appelqvist<\/strong><\/td>\n<\/tr>\n
13.00 \u2013 13.30<\/td>\n\n

Keynote speaker: Dr.\u00a0Markus Stieger \u2013 Wageningen UR (online) <\/strong><\/em><\/p>\n

Chew on it! From food structure to digestion and health<\/strong><\/em><\/p>\n<\/td>\n<\/tr>\n

13.30 \u2013 13.45<\/td>\n\n

Indrawati Oey \u2013 University of Otago, New Zealand<\/p>\n

Use of pulsed electric field technology to modify the texture and digestibility of chickpea flour \u2013 based gels for people with dysphagia<\/a><\/p>\n<\/td>\n<\/tr>\n

13.45 \u2013 14.00<\/td>\n\n

Carol Mosca \u2013 CSIRO Agriculture and Food, Australia<\/p>\n

Accelerating the characterisation of oral processing behaviours for food design<\/a><\/p>\n<\/td>\n<\/tr>\n

\u00a0<\/td>\n\u00a0<\/td>\n<\/tr>\n
14.00 \u2013 14.30<\/td>\nQ&A<\/td>\n<\/tr>\n
Session 3: In \u2013 vitro & In \u2013 vivo Digestion Modelling\u00a0\u2013\u00a0Session Chair: Alejandra Acevedo \u2013 Fani<\/strong><\/td>\n<\/tr>\n
14.30 \u2013 14.45<\/td>\n\n

Xue Dong \u2013 School of Chemical Engineering, UNSW Sydney, Australia<\/p>\n

Digestion of dairy vs plant \u2013 based infant formula: role of gastric clots<\/a><\/p>\n<\/td>\n<\/tr>\n

14.45 \u2013 15.00<\/td>\n\n

Juliana Leite \u2013 Massey University, New Zealand<\/p>\n

Investigating the digestion of carbohydrate \u2013 and protein \u2013 rich food combinations using a dynamic in vitro gastrointestinal digestion model<\/a><\/p>\n<\/td>\n<\/tr>\n

15.00 \u2013 15.15<\/td>\n\n

Alisha Kar \u2013 University of California \u2013 Davis, Department of Food Science and Technology, USA<\/p>\n

Links between static and dynamic in vitro digestion of solid protein \u2013 based foods<\/a><\/p>\n<\/td>\n<\/tr>\n

15.15 \u2013 15.45<\/td>\nAfternoon tea<\/em><\/td>\n<\/tr>\n
15.45 \u2013 16.00<\/td>\n\n

Mohammed Tarique \u2013 Department of Food Science, United Arab Emirates University, UAE<\/p>\n

In Vitro Fermentation of Insoluble Date Fruit (Phoenix dactylifera L.) Fibre \u2013 Enriched Pea and Soy<\/a><\/p>\n<\/td>\n<\/tr>\n

16.00 \u2013 16.15<\/td>\n\n

Hao Cui \u2013\u00a0Riddet Institute, Massey University, New Zealand<\/p>\n

In vitro digestion behaviour and in vivo true ileal amino acid digestibility of high moisture extruded meat analogues<\/a><\/p>\n<\/td>\n<\/tr>\n

16.15 \u2013 16.30<\/td>\n\n

Annalena Kamm \u2013 \u00d6rebro University, Sweden<\/p>\n

Postprandial somatotropic responses to pea, faba bean, and whey protein isolate in healthy women\u00a0<\/a><\/p>\n<\/td>\n<\/tr>\n

16.30 \u2013 16.45<\/td>\n\n

Matt Sinnott \u2013 CSIRO Data 61, Australia<\/p>\n

In silico prediction of INFOGEST gastric phase hydrodynamics<\/a><\/p>\n<\/td>\n<\/tr>\n

16.45 \u2013 17.00<\/td>\n\n

Natascha Stroebinger \u2013 Riddet Institute, Massey University, New Zealand<\/p>\n

Feeding Mixed Diets Alters Gastric Digestion of Protein from Haloumi in Growing Pigs as an Adult Human Model<\/a><\/p>\n<\/td>\n<\/tr>\n

17.00 \u2013 17.15<\/td>\n\n

Linda Nezbedova \u2013\u00a0Riddet Institute, Massey University, New Zealand<\/p>\n

Structural and physicochemical changes in human milk during in vitro dynamic infant gastric digestion<\/a><\/p>\n<\/td>\n<\/tr>\n

\u00a017.15 \u2013 17.30<\/td>\n\n

Paul Cleary \u2013 CSIRO Data 61, Australia<\/p>\n

Degradation of food solids in the stomach from coupled chemical and mechanical and processes using SPH<\/a><\/p>\n<\/td>\n<\/tr>\n

17.30 \u2013 18.00<\/td>\n\n

Q&A<\/p>\n<\/td>\n<\/tr>\n

\u00a0<\/td>\n\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n\n
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19 November 9.00am \u2013 5:30pm (AEDT) Food Debate and Policy Dialogue Sessions<\/em>\u00a0<\/span><\/th>\n<\/tr>\n<\/thead>\n
08:30 \u2013 09:00<\/td>\nCheck-in<\/td>\n<\/tr>\n
09:00 \u2013 09:15<\/td>\nWelcome and program introduction<\/td>\n<\/tr>\n
Session 4: Digestion, Microbiome and Health impacts\u00a0\u2013\u00a0Session Chair: Penny Galbraith <\/strong><\/td>\n<\/tr>\n
09:15 \u2013 09:45<\/td>\n\n

Keynote speaker: Prof. Gail Bornhorst \u2013 University of California, Davis, USA <\/strong><\/p>\n

Classifying Food Digestion Behaviour \u2013 Links between Food Structure and Breakdown<\/strong><\/p>\n<\/td>\n<\/tr>\n

09:45 \u2013 10:00<\/td>\n\n

Sukanya Chakraborty \u2013 University of Otago, New Zealand<\/p>\n

Mechanical and Thermal Processing of Barley: In Vitro Insights into Glycaemic Control and Microbiome Research<\/a><\/p>\n<\/td>\n<\/tr>\n

10:00 \u2013 10:15<\/td>\n\n

Hanne Christine Bertram \u2013 Aarhus University, Denmark<\/p>\n

Can inulin enhance gut microbial short \u2013 chain fatty acids formation? The RENEW Study<\/a><\/p>\n<\/td>\n<\/tr>\n

10:15 \u2013 10:30<\/td>\n\n

Anya Shindler \u2013 La Trobe University Australia<\/p>\n

Ingestion of CSIRO developed high fibre nuggets leads to beneficial modulation of the gastrointestinal microbiota of autistic adults<\/a><\/p>\n<\/td>\n<\/tr>\n

10.45 -11.15<\/td>\nMorning Tea<\/em><\/td>\n<\/tr>\n
11:15 \u2013 11:30<\/td>\n\n

Sylvia Chungchunlam \u2013 Riddet Institute, Massey University, New Zealand<\/p>\n

Comparative study of amino acid profile and protein quality of animal and plant protein isolates<\/a><\/p>\n<\/td>\n<\/tr>\n

11:30 \u2013 12:00<\/td>\nQ&A<\/td>\n<\/tr>\n
\u00a0<\/td>\n\u00a0<\/td>\n<\/tr>\n
Session 5: Debate Balancing Ultra \u2013 Processed and Whole Foods\u00a0\u2013\u00a0Session Chair: Dr. Leif Lundin <\/strong><\/td>\n<\/tr>\n
12:00 \u2013 13:00<\/td>\n\n

Facilitator: Dr Anneline Padayachee \u2013 The Food and Nutrition Doctor<\/p>\n

How can (ultra) \u2013 processed or formulated food play a part in providing great nutrition along with whole food for consumers?<\/p>\n

Debaters: Dr. Sara Grafenauer, (Program Lead, Nutrition, Dietetics & Food Innovation, UNSW) Ms. Jemma O\u2019Hanlon (Dietitian and Nutritionist AdvAPD GAICD), Ms. Olivia Said (Business development Manager at Nutri V)<\/p>\n<\/td>\n<\/tr>\n

13.00-14.00<\/td>\nLunch<\/em><\/td>\n<\/tr>\n
Session 6: Bioactives for health impacts\u2013\u00a0Session Chair: Prof. Mike Gidley<\/strong><\/td>\n<\/tr>\n
14.00 \u2013 14.30<\/td>\n\n

Keynote speaker: Prof. Leonidas Karagounis \u2013 Australian Catholic University, Melbourne, Australia<\/strong><\/p>\n

From Nutrients to Nutraceuticals: Designing Nutrition for Muscle, Metabolism, across the Lifespan<\/strong><\/p>\n<\/td>\n<\/tr>\n

14.30 \u2013 14.45<\/td>\n\n

Noha Nasef \u2013 Riddet Institute, Massey University, New Zealand<\/p>\n

Evidence \u2013 Based Food and Nutrition Strategies for Better Management of Ulcerative Colitis<\/a><\/p>\n<\/td>\n<\/tr>\n

14.45 \u2013 15.00<\/td>\n\n

Shannon Gwala \u2013 Teagasc,\u00a0Food Research Centre, Moorepark, Ireland<\/p>\n

Mechanistic insights into the role of mushroom powders in modulating starch digestion of rice<\/a><\/p>\n<\/td>\n<\/tr>\n

15.00 \u2013 15.15<\/td>\n\n

Maria Luiza Tonetto Silva \u2013 University of California, Davis (UC Davis), United States of America<\/p>\n

Structuring for digestion: mass release behaviour of plant \u2013 based oleo gels under simulated gastrointestinal conditions<\/a><\/p>\n<\/td>\n<\/tr>\n

15.15 \u2013 15.30<\/td>\n\n

Xinya Wang \u2013 Riddet Institute, Massey University, New Zealand<\/p>\n

Impacts of whey protein matrix on the kinetics of calcium release during in \u2013 vitro gastric digestion<\/a><\/p>\n<\/td>\n<\/tr>\n

15.30 \u2013 15.45<\/td>\n\n

Oni Yuliarti \u2013 United Arab Emirates University, United Arab Emirates<\/p>\n

Evaluation of Date Fruit (Phoenix dactylifera L.) Insoluble Dietary Fibers: Physicochemical, Functional Properties and Their Roles in Postprandial Blood Sugar and Cholesterol<\/a><\/p>\n<\/td>\n<\/tr>\n

15.45 \u2013 16.00<\/td>\nQ&A<\/td>\n<\/tr>\n
16.10 \u2013 16.40<\/td>\nAfternoon Tea<\/em><\/td>\n<\/tr>\n
Session 7: Video and poster session\u00a0\u2013\u00a0Session Chair: Dr. Mitali Gupta <\/strong><\/td>\n<\/tr>\n
16.40 \u2013 17.30<\/td>\n\n

Poster Pitches and prizes session\u00a0<\/p>\n

Faruk Ahmed<\/strong>\u00a0\u00a0 Enhanced stability and targeted delivery of phenolic compounds from macadamia green husk via liposomal encapsulation<\/p>\n

Liege Aguiar<\/strong> \u00a0\u00a0\u00a0 Bioaccessibility and prebiotic potential of apple pomace and its hydroethanolic extract after simulated gastrointestinal digestion<\/p>\n

Runji Zhao<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 TriChewer- Next Generation Multimodal Sensing Robotic Masticator<\/p>\n

Ali Jamshidi<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0 Investigating the Postprandial Amino Acid Responses Following Administration of Whey Protein Hydrolysate versus Intact Protein as a Preload in Healthy Adults<\/p>\n

Shibo Ma<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Food matrix effects on protein digestibility of liquid and solid dairy foods using an in-vitro gastrointestinal model for weaning infants<\/p>\n

Penny Galbraith<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Microbiome transmission through simulated spinach digestion and modulatory effects of olive oil dressing<\/p>\n

Hock Chuan<\/strong>\u00a0\u00a0\u00a0\u00a0 Meta-transcriptomics-based deep modelling of metabolic fluxes: a cheese fermentation case study<\/p>\n

Michelle Smit<\/strong>\u00a0 Predicting food digestion behaviour by food breakdown classification system class using micro-CT images<\/p>\n

Canice Yiu<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Replicating animal-based food properties using plant-based double-network emulsion gels<\/p>\n

Shiyi Ren<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 From bolus formation analysis to scalable segmentation \u2013 Integrating pseudo-labelling with Mask R-CNN for chewing studies<\/p>\n

Maryam Hesabirad<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0 Molecular modifications of plant proteins-consequences for structure and functionality<\/p>\n

Kundu Priyanka<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Optimizing the gelation and digestibility of artificial casein micelles by varying their calcium phosphate content \u2013 an in vitro digestion study<\/p>\n<\/td>\n<\/tr>\n

17.30 \u2013 18.00<\/td>\nTravel to Werribee Open Range Zoo via bus<\/td>\n<\/tr>\n
18:00 \u2013 till late<\/em><\/td>\nDinner at Werribee Open Range Zoo<\/em><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n\n
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20 November 9.00am \u2013 3.30pm (AEDT) AI, Innovation and Industry Discussions<\/em>\u00a0<\/span><\/th>\n<\/tr>\n<\/thead>\n
08.30 \u2013 09.00<\/td>\nCheck-in<\/td>\n<\/tr>\n
09.00 \u2013 09.15<\/td>\nWelcome and program introduction<\/td>\n<\/tr>\n
Session 8: AI in Food Manufacturing: Case Studies and Industry Pathways \u2013 Session Chairs: Dr Jordan Pennells & Dr. Kai Knoerzer<\/strong><\/td>\n<\/tr>\n
09.15 \u2013 09.45<\/td>\n\n

Keynote speaker: Mr. Joel Andrade \u2013 Food and Beverage Accelerator, FaBA at The University of Queensland, Brisbane, Australia<\/strong><\/em><\/p>\n

Beyond Novelty: Realising the Potential of AI \u2013 Personalised Customer Experience in Food<\/strong><\/em><\/p>\n<\/td>\n<\/tr>\n

09.45 \u2013 10.30<\/td>\n\n

Jordan Pennells & Kai Knoerzer (CSIRO Food AI Team) \u2013 CSIRO Agriculture & Food, Melbourne<\/p>\n

Understanding Food Processes, Building AI Literacy, Guiding Industry<\/p>\n<\/td>\n<\/tr>\n

10.30 \u2013 11.00<\/td>\nMorning Tea<\/td>\n<\/tr>\n
Session 9: Food AI Innovation Challenge: From Myths to Prototypes\u00a0 <\/strong><\/td>\n<\/tr>\n
11:00 \u2013 11:45\u00a0<\/td>\n\n

AI Myth Busting Game\u00a0<\/strong><\/p>\n

Participants engage in an interactive quiz exploring myths about AI adoption in the food industry<\/p>\n<\/td>\n<\/tr>\n

11:45 \u2013 12:30\u00a0<\/td>\n\n

Food AI Innovation Challenge<\/strong><\/p>\n

Introduction to the AI Innovation Challenge (5 mins) \u2013 Participants work in small groups (8 \u2013 12 people) with an industry challenge provider to brainstorm and prototype an AI solution<\/p>\n

1st breakout table session \u2013 Unpacking the industry challenge (40 mins)<\/p>\n<\/td>\n<\/tr>\n

12.30 \u2013 13.30<\/td>\nLunch<\/em><\/td>\n<\/tr>\n
13:30 \u2013 14:15\u00a0<\/td>\n\n

Food AI Innovation Challenge<\/strong><\/p>\n

2nd breakout table session \u2013 Sketching the AI prototype & preparing the 3 min pitch (45 mins)<\/p>\n<\/td>\n<\/tr>\n

14:15 \u2013 15:00\u00a0<\/td>\n\n

Food AI Innovation Challenge<\/strong><\/p>\n

Pitches and Judging \u2013 Each team presents a 3 minute pitch + 2 minute Q&A<\/p>\n

Judges will evaluate based on innovation, feasibility, and potential industry impact\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

15:00 \u2013 15:20\u00a0<\/p>\n<\/td>\n

Awards and Closing Remarks\u00a0<\/td>\n<\/tr>\n
15:20 \u2013 15:30<\/td>\nAnnouncement of Winner & People\u2019s Choice Award<\/td>\n<\/tr>\n
15:30 \u2013 16:30\u00a0<\/td>\nPilot plant tour<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n
<\/figure>\n<\/div>\n\n\n\n

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