The 18th International
Hydrocolloids Conference


Speakers


Plenary Speakers

Prof. Jianshe Chen
Head of the Division of Food and Sensory Science,
Singapore Institute of Food and Biotechnology Innovation (SIFBI), A*STAR, Singapore

Prof. Jianshe Chen

Prof. Jianshe Chen is a Senior Principal Scientist at Singapore Institute of Food and Biotechnology Innovation (SIFBI), A*STAR, Singapore. During his research career, Prof. Chen has been exploring the oral behaviour of food during an eating process and the physical, oral physiological, and psychological principles behind eating and

more sensory perception. He is a pioneer in establishing food oral processing as a new emerging research area of food science and sensory science. He has published seven books and over 250 research papers with an h-index 62 and an i10-index 183.

Prof. Chen is an elected fellow of the International Academy of Food Science and Technology (IAFoST), an honorary professor at Massey University, New Zealand, and a visiting professor at the University of Leeds, UK. He serves as the Editor-in- Chief of the Journal of Texture Studies, a Senior Editor of the Journal of Future Foods, and member of editorial board for a number of leading food science journals. Prof. Chen has been continuously ranked as the world top 2 % most influential scientists and among the top 100 most influential food scientists. He is also ranked by ScholarGPS as world’s top 0.05 % researchers in the field of Agriculture and Natural Resources.


Talk title: Food oral processing: A colloidal perspective of eating and sensory perception

Prof. Hidemitsu Furukawa
Yamagata University https://swel.jp | https://soft3d-c.jp

Prof. Hidemitsu Furukawa

Prof. Hidemitsu Furukawa is a leading researcher in soft matter engineering and 4D printing. He is currently Distinguished Research Professor and Head of the Soft & Wet Matter Engineering Laboratory at Yamagata University, where he also serves as Special Adviser to the Executive Directors and Special Assistant to the Dean for

more Research. With a background in polymer physics, his research spans gel materials, soft robotics, and sustainable digital manufacturing.

Prof. Furukawa leads several national R&D initiatives, including the Moonshot Agriculture Research Project, the NEDO Leading Research Program / Material & Bio Innovation, and the SIP (Strategic Innovation Promotion Program) Virtual Economy Project. He is also the founder and president of the Soft 3D Co-Creation Consortium, which promotes academic–industry collaboration in emerging technologies. His mission is to realize a sustainable future through co-creative, intelligent, and responsive soft material technologies.


Talk title: From Underutilized Biomass to Digital Ingredients: Freeze- Milled Hydrocolloid Powders and Scalable 3D Food Printing

David Julian McClements
Distinguished Professor at the University of Massachusetts

David Julian McClements

David Julian McClements is a Distinguished Professor at the University of Massachusetts. He specializes in food biopolymers and colloids, with an emphasis on using structural design principles to improve the quality, safety, shelf-life, sustainability, and nutrition of foods. His recent research focusses on food

more nanotechnology, colloidal delivery systems, designing healthier processed foods, and creating next generation plant-based foods. He is the author of ten books, including “How to be a Successful Scientist” (2024). “Meat Less: The Next Food Revolution” (2023), “Food Nanotechnology” (2022), “Next Generation Plant-based Foods” (2022), and “Future Foods: How Modern Science is Transforming the Way We Eat” (2019). He has published over 1700 articles in scientific journals (>200,000 citations; H- index 213, Google Scholar, 2025) and secured over $20 million in external funding.


Talk title: Adventures in food hydrocolloids: A sci-fi journey through food

Prof. Eiichi Saitoh
Senior Advisor, Fujita Gakuen Professor Emeritus, Fujita Health University

Prof. Eiichi Saito

Dr Saitoh is a board-certified physiatrist, Professor Emeritus of Fujita Health University, Senior advisor of Fujita Academy, Aichi, Japan. He also holds adjunct/visiting professorships at several universities, including Johns Hopkins University (USA), University of Health and Rehabilitation Sciences (China), China

more Medical University (China), and Kyoto Prefectural University of Medicine (Japan). He was selected as an international member of National Academy of Medicine (USA, 2020) and a recipient of China High-end Foreign Experts Program (China, 2015).

He chaired the 13rd World Congress of International Society of Physical and Rehabilitation Medicine (ISPRM, Kobe, 2019) and chaired as the National representative, the 2nd World Dysphagia Summit (WDS, Nagoya, 2021). Recently he established the Asian Dysphagia Society as the chairperson (2023). His research areas are dysphagia, activity assistive technologies (including robotics, orthosis, smart home, activity monitoring, etc), motion analysis, locomotion, exercise science, and psychology.


Talk title: The landscape of dysphagia management

Prof. Sylvie Turgeon
Université Laval, Canada

Prof. Sylvie Turgeon

Sylvie L. Turgeon is professor in food science and co-director of the joint research unit GastronomiQc Lab. Dr Turgeon's main scientific interests aims to understand the molecular interactions in food to apprehend the functionality of proteins and polysaccharides. This knowledge should allow controlling the food structure which is the key to food product stability, organoleptic properties but also its nutritional

more

properties. Her research interests include developing new approaches to food formulation using legume-based ingredients to increase the protein and fiber content of foods without producing by-products. Professor Turgeon shares her passion for food science by teaching undergraduate students and has supervised over 60 graduate students.


Talk title: From purified hydrocolloids to complex ingredients: a sustainable alternative in food applications

Erik van der Linden
Professor of Physics and Physical Chemistry of Foods, Wageningen University, The Netherlands

Erik van der Linden focusses on understanding the macroscopic scale in terms of the molecular and mesoscopic scale of, in particular for the last 25 years, food systems, during processing, storage, transport and/or consumption.

Mechanical properties, phase behavior and molecular assembly, play a dominant role

more in his work. The systems range from microemulsions, liquid crystals, high internal phase emulsions, emulsions, foams, powders, and gels. Systems may contain one or several different meso-structures, such as for example semi-flexible protein based fibrils, microcrystalline cellulose, and oil droplets.

More recently, the phase behavior of systems containing a large number of molecular components is being addressed, both experimentally and theoretically. This is an example of understanding more complex systems.

The work in general requires the analyses on multiple spatial and temporal scales at the same time. For complex systems, AI tools may seem a promising approach, provided there is enough relevant data. To this end, a recent work introduced the encoding of Neural Networks (NN’s) with physics to mitigate scarcity of data and the results suggest that encoding NN’s with any disciplinary system based information yields promise to better predict properties of complex systems than NN’s alone. Such encoding would also be scalable, allowing different properties to be combined, without repetitive training of the NN’s.

In the work, quantification of complexity is relevant. Such quantification has been relevant to interpret specific aspects of food sensory perception.

Examples of product applications are an efficient gelating agent, temperature stable protein drinks for clinical nutrition, oiling off control of cheese, pasta containing 30% of vegetable, savory meringues, etc. An overall application area is the formulation of products with plant based ingredients.

Before the appointment at Wageningen University, Erik van der Linden was a research scientist at Unilever research in the US and in The Netherlands, where he worked on detergents, rinse conditioners, and cosmetics. He conducted a postdoc research at Emory University and performed his PhD research on microemulsions at Leiden University, where he also had received his master degree in theoretical physics.


Talk title: Physics ready to bite into complex soft matter.

Honorary Lecture

Professor Katsuyoshi Nishinari
Glyn O Phillips Hydrocolloids Research Centre, Department of Bioengineering and Food Science,
Hubei University of Technology.

Prof. Nishinari

Currently working as a specially appointed professor at Glyn O Phillips Hydrocolloids Research Centre, Department of Bioengineering and Food Science, Hubei University of Technology in China since 2013, and from 2024, as adjunct professor at Graphic Era deemed to be University in India. Graduated Dept Pure and Applied Sciences, Univ Tokyo in 1966. Then, Master thesis “Electric Birefringence of Polymer Solutions”, PhD thesis “Vibrational Properties of Viscoelastic Materials”.

more (Both from The University of Tokyo). Joined National Food Research Institute (Japan) in 1971. Visiting scientist at the Laboratory of Solid State Physics of Paul Sabatier University in Toulouse supported by French Government scholarship, and at the Laboratory of Biopolymer Physics of Riken (Physical and Chemical Institute) in Wako. He became a professor at School of Human Life Sciences of Osaka City University in 1992. An honorary member/consultant & an award from JSFST, JSR, JSMSHP, JSBR and IUFoST-Japan. Recipient of Food Hydrocolloids Trust Medal and One of Five Most Outstanding Contributors in Texture Research. Working in food hydrocolloids, rheology and their application to the dysphagia problems for 30 years. He wishes to activate the communication between food scientists, medical doctors, nurses, nutritionists, psychologists to improve the quality of life for persons with difficulty in mastication and deglutition to make a stronger network collaboration. He founded Japanese Society of Food Hydrocolloids to organize the 1st IHC in 1992. Google Scholar


Talk title: Whither food hydrocolloids

Industrial Keynote Speaker

Dr. Sobhan Savadkoohi
Hela Spice Australia

Sobhan Savadkoohi

Dr. Sobhan Savadkoohi is a food scientist and technologist specialising in meat systems, plant-based structuring, and hydrocolloid functionality in complex food matrices. With an extensive background in meat science and sausage technology, his work bridges fundamental structure–function relationships with industrial-scale processing, particularly in high-moisture extrusion and texturised protein systems

more

Dr. Savadkoohi currently serves as Chief Technology Officer at HELA Spice Australia, where he leads innovation in clean-label ingredient systems, precision fermentation, and novel bio-based functional ingredients. His research and industrial projects focus on designing texture, water management, and functional performance in next-generation foods, including plant-based and hybrid protein products

He is actively involved in R&D commercialisation, ingredient system design, and global product development, working at the interface of science, processing, and consumer experience. His work contributes to advancing sustainable protein technologies and next-generation food structuring strategies


Talk title: Designing Texture in Plant-Based Foods: Protein–Hydrocolloid–Process Synergies

Keynote Speakers

Dr. Sushil Dhital
Department of Chemical and Biological Engineering, Monash University

Dr. Sushil Dhital

Assoc. Prof. Sushil Dhital (Department of Chemical and Biological Engineering, Monash University) is Editor of Carbohydrate Polymers and Past Chair of the Australasian Grain Science Association. He is internationally recognised for his work on starch, plant-based proteins, and innovative processing technologies, advancing food structure, nutrition, and sustainability.


Talk title: Structure Matters: Tailoring Plant Proteins for Food Application

Dr. Chaiwut Gamonpilas
National Metal and Materials Technology Center (MTEC), Thailand

Dr. Chaiwut Gamonpilas

Dr. Chaiwut Gamonpilas currently holds the position of Principal Researcher and leads the Food Materials Research Team at the National Metal and Materials Technology Center (MTEC), Thailand. He also serves as Adjunct Faculty in the Department of Food, Agriculture and Natural Resources, School of Environment, Resources and Development at the Asian Institute of Technology (AIT), Thailand.

more

His research focuses on food biopolymers, food structure design, oral processing, and digestion, with a strong emphasis on bridging fundamental science and practical applications. Dr. Gamonpilas has contributed extensively to advancing the understanding of food rheology, texture, and material science in food systems.

He is a member of the editorial boards of Applied Food Research, the Journal of Texture Studies, and the Journal of Biorheology (Japanese Society of Biorheology). His achievements have been recognised through several prestigious honours, including the WMRIF Young Materials Scientist Award and the National Research Award from the National Research Council of Thailand


Talk title: Harnessing Mung Bean Proteins for Future Foods: Extraction, Modification, and Techno-functionality

Lester Geonzon

Lester Geonzon is currently an Assistant Professor at the Institute of Life and Environmental Sciences at the University of Tsukuba, Japan. He earned his Ph.D. in Applied Marine Bioscience under the supervision of Prof. Shingo Matsukawa at the Tokyo University of Marine Science and Technology, Japan.

more Additionally, he has served as a JSPS Postdoctoral Fellow at the University of Tsukuba and an ISSP Fellow at the Institute for Solid State Physics at The University of Tokyo, Japan. His research focuses on elaborating the hierarchical structures and mechanical properties of biopolymer gels such as carrageenan and gelatin, employing rheological and microrheological analyses, light/Xray/Neutron scattering, and NMR techniques. Currently, his research interests are directed towards developing and designing innovative gel materials with controlled structures and mechanical characteristics by leveraging the multi-length scale analysis.


Talk title: Linking Structure Across Multiple Scales to Macro-Properties in Hydrogels

Dr. Aaron Goh Suk Meng
Associate Professor, Singapore Institute of Technology

Dr. Aaron Goh Suk Meng

Dr. Aaron Goh Suk Meng has been an Associate Professor at the Singapore Institute of Technology since 2014. He holds a B.Eng. and Ph.D. in Engineering from Imperial College London, UK. His research focuses on the mechanical and physical characterisation of soft materials, integrating engineering mechanics, food rheology,

more and finite element analysis to investigate food texture and biomechanical systems. Before joining SIT, he held academic and industrial research positions at Curtin University Sarawak, Malaysia, and Unilever R&D in the Netherlands.

His research has been recognised with major awards, including the Royal Commission for the 1851 Exhibition Research Fellowship and the AACC International Rheology Division Young Scientist Award.


Talk title: Hydrocolloids in Novel Foods for Dysphagia

Pedro Fardim
Professor at KU_Leuven, Belgium

Pedro Fardim

Professor @KU_Leuven, Belgium, committed to create sustainable technologies to support our planet and human health. D.Sc. Chemistry, State University of Campinas, UNICAMP, Brazil, Habilitation in Chemical Engineering, Åbo Akademi University, Finland Director International Master Program In Chemical Engineering, KU Leuven

more

Member of KU Leuven Alumni Engineers Steering Board and KU Leuven Metaforum
President of EPNOE Association (www.epnoe.eu)
Editor of Clean Technologies and Environmental Policy (Springer Nature)
Editor of Journal of Polymer Engineering (De Gruyter)
Fellow of the Royal Society of Chemistry and the International Academy of Wood Science.
Expert for: European Science Foundation, European Commission, Swedish Knowledge Foundation, Research Council of Norway, Netherlands Organisation for Scientific Research, Nobel Committees for Physics and Chemistry, Swiss National Science Foundation, UK Natural Environment Research Council, The Finnish Research Impact Foundation, Academy of Finland, Latvian Council of Science, Christian Doppler Forschungsgesellschaft, Slovenian Research Agency, Inamori Foundation, American Chemical Society, 5 scientific journals, 6 International Scientific Conferences

Member of diplomatic delegations: 1) Finnish Prime Minister Matti Vanhanen, Brazil, May 2008 Official meeting with President of University of Sao Paulo; 2) Finnish Minister of Environment, Paula Lehtömäkki, China, November 2008, Official meeting with Minister of State Forestry Administration; 3) Finnish Prime Minister Jyrki Katainen, Brazil, February 2012, Official meetings with Brazilian Minister of Science and Technology (MCTI), Official meeting with President of Brazilian Development Bank (BNDES), Organization of Finnish-Brazilian Seminar in Bioeconomy in Sao Paulo; 4) Finnish Prime Minister Jyrki Katainen, Chile, February 2013, Official meetings with Chilean Minister of Education and Centre for Renewable Energy; 5) Finnish Minister of Education, Krista Kiuru, October 2013. Official meetings with Brazilian Minister of Education and Brazilian Minister of Science, Technology and Innovation, Organization of Finnish Brazilian Workshop in Biomass and Renewable Energy at FAPESP in Sao Paulo; 6) Finnish Minister of Environment, Ville Niinistö, April 2014, Official meetings with Brazilian Minister of Science, Technology and Innovation, Organization of Innovation Seminar at Brazilian Industry Federation (CNI)

During 2005-2019 - Full Professor in Biomass Chemical Engineering, Head of the Laboratory of Fibre and Cellulose Technology, Åbo Akademi University, Finland
During 2013-2014 - Distinguished Professor in Advanced Materials, Centre of Excellence for Advanced Materials Research (CEAMR), King Abdulaziz University -Jeddah, Saudi Arabia
During 1993-2000 – R&D laboratory manager at Suzano, Brazil
X: @Chemenghealth LinkedIn: https://www.linkedin.com/in/pedro-fardim-333272/
Web: www.pedrofardim.eu


Talk title: Pullulan-based gels for protein encapsulation and cell therapies

Dr. Tetsu Kamiya,
Section Manager, Nagase & Co. Ltd., Tokyo, Japan

Dr. Tetsu Kamiya

Dr. Tetsu Kamiya is a researcher in food biomechanics and swallowing science, known for integrating experimental and computational methodologies to advance the understanding of mastication, bolus formation, and deglutition dynamics. He currently leads cross-disciplinary R&D initiatives at Nagase & Co., Ltd., and holds a Specially Appointed Professor position at Tohoku University, where he contributes to the development of next-generation evaluation technologies for food and biological systems.

more

With dual doctoral degrees in engineering and agricultural science, Dr. Kamiya’s work spans chewing simulation, swallowing bolus flow analysis, and numerical swallowing modeling based on moving-particle simulation. He has developed novel experimental platforms—including a mastication simulator and a rheo-tribological swallowing analyzer—that quantify bolus behavior, organ–bolus interactions, and sensory-related physico-chemical changes. His numerical simulator, validated with medical imaging, provides mechanistic insights into bolus transport, force transmission to organs, and aspiration risk.

Dr. Kamiya collaborates widely across academia, hospitals, and industry to bridge food engineering, oral physiology, and clinical dysphagia science. His mission is to contribute to safer and more comfortable eating environments—particularly for older individuals or those with swallowing difficulties—by establishing a unified scientific framework linking material properties, oral biomechanics, and human eating behavior


Talk title: Simulation of Chewing and Swallowing: Experimental and Numerical Approaches to Bolus Formation and Flow

Prof. Stefan Kasapis
Professor, RMIT University, Melbourne, Australia

Stefan Kasapis

Stefan Kasapis is a Professor of Food Sciences at RMIT University. His research interests focus on bridging the gap that has emerged between advances in fundamental knowledge and direct application to product situations with a growing need for scientific input. His technological work secured in excess of thirteen million

more AUD in research grants and commercial contracts assisting the food industry to launch in the market novel formulations of liquid breakfast fortified with wholegrain oat and soy protein, oriental foods, high protein nutritional supplements for the elderly, alternative proteins and supporting the circular economy by repurposing food waste.

He is recipient of the Food Group Junior Medal of the Royal Society of Chemistry for the best published work in Food Chemistry in the UK. Published in excess of 300 articles in learned journals in the field, edited 2 books and filed 9 patents with the food industry. Served at the Editorial Boards of Carbohydrate Polymers and BCDF and he is currently Editor of Food Hydrocolloids, which is the leading research journal in food sciences according to impact factor (IF: 12.4). He was the Chairman of the 9th and 15th International Hydrocolloids Conference held in Singapore and Melbourne.

He was awarded the inaugural Glyn O. Phillips Prize at the 16th International Hydrocolloids Conference held at the University of Guelph in October 2022. He is regularly invited to give Plenary Lectures around the world including the Universities of Guelph, Wageningen, Sydney, Melbourne and Massey. He features in the 2025 Stanford University ranking in the top 0.17% of scientists in the field of food sciences. Lifetime citation number of published work is 13,063 with the h-index being 62.


Talk title: Controlled delivery of bioactive compounds from natural polymers across the concentration range of industrial application

Dr. Kentaro Matsumiya
Associate Professor

Kentaro Matsumiya is an Associate Professor in the Division of Food Science and Biotechnology at the Graduate School of Agriculture, Kyoto University, Japan. He received his Ph.D. from Kyoto University in 2014 with a dissertation titled "Destabilization of protein-based emulsions caused by bacteriostatic emulsifiers." From 2014 to 2015, he served as a Visiting Research Fellow at the School of Food Science and Nutrition, University of Leeds, UK. Currently, he is an Associate Editor for the Elsevier journal Food Structure

more His research focuses on food colloids and food structure, primarily in the context of their palatability. He has studied the processing and storage of foods derived from soybean, rice, wheat, milk, and eggs. In 2020, he received the Incentive Award from the Japanese Society for Food Science and Technology for his work on the use of edible microgels in food emulsions and foams

Talk title: Structuring Low-Smoke-Point MCTs for Aqueous Food Systems: Bulk Crystallization and Emulsification

Koichiro Matsuo, DDS, PhD
Professor, Oral Health Sciences for Community Welfare,
Graduate School of Medical and Dental Sciences, Institute of Science, Tokyo
Director of Oral Health Center, Science Tokyo Hospital

Dr. Matsuo

Dr. Matsuo earned both D.D.S. and Ph.D. degrees from Tokyo Medical and Dental University, Tokyo, Japan. He joined the Department of Physical Medicine and Rehabilitation, Johns Hopkins University as a post-doctoral research fellow and an assistant professor for 6 years (2005-08). He was back to Japan in 2008, and has appointed to current position as of 2021.

more He dedicates in hospital dentistry and his clinical interests are gerodontology or special care dentistry for frail elderly individuals having physical disabilities, systemic diseases, and/or feeding difficulties. His recent research has focused on oral health and oral frailty in older individuals and fundamental understanding of physiology and pathophysiology of mastication and swallowing.

Talk title: Process Model of Feeding: Linking Oral Physiology, Bolus Properties, and Dysphagia Rehabilitation

Toshihiro Nakamori, Ph.D
Senior Research Strategy Leader at Fuji Oil Co., Ltd., Japan

Nakamori

Dr. Toshihiro Nakamori is a specialist in research, development, and strategic innovation of food ingredients. His work spans fundamental research, industrial product development, and long-term R&D planning, with a primary focus on soy proteins, bioactive peptides, and plant-derived hydrocolloids for food and life science applications.

more

He joined Fuji Oil in 1988 as a researcher in basic protein science, where he worked on improving the taste and functionality of soybean-derived peptides. He later led development programs on soy protein texture design and functional peptides, contributing to the commercialization of novel food and beverage products in collaboration with global manufacturers. His activities also extended to non-food applications, including plant oil–based cosmetic ingredients and polysaccharides.

A distinctive aspect of Dr. Nakamori’s career is his engagement in interdisciplinary and translational research. He played a key role in the world’s first successful complete farm-raising of eels in collaboration with the National Research Institute of Aquaculture, an achievement recognized with the 2004 Nikkei Bio Award.

Since 2013, he has held strategic leadership roles within Fuji Oil’s R&D and innovation divisions, promoting industry–academia collaboration and advancing projects in functional foods, alternative proteins, and sustainable food systems. Dr. Nakamori received his Ph.D. from Kyushu University, holds a Master’s degree from Kitasato University, and is a licensed pharmacist


Talk title:Polysaccharide Gels and Soy Protein Gels Mol

Costas Nikiforidis
Associate Professor Biobased Soft Matter, Wageningen University, The Netherlands

Nikiforidis

Costas Nikiforidis’s research focuses on understanding the properties and behaviour of biosourced proteins, lipids, and their interfaces across multiple length scales. By exploring how these natural components interact and organise, his work aims to design and develop functional, biologically inspired materials with applications in food, pharmaceuticals, and sustainable materials science


Talk title: Stimuli-responsive natural lipid droplets for selective lipid trafficking

Hyun Jin Park
Korea University

Professor Hyun Jin Park is a distinguished professor of Food Bioscience Department, Korea University since 2024. He is an adjunct Professor of Department of Packaging Science and Department of Agricultural and Biological Engineering, Clemson University since 1994. He works nanoscale science in food, functional food and food packaging – processing, application and regulation area.

more

He started his professional career as a Research Associate/Assistant Professor in Department of Agricultural and Biological Engineering at the Clemson University, Clemson, SC, USA (1991-1993), and moved to Korea University in 1996 where he was later appointed as the Dean of the College of Life Sciences and Biotechnology (2019-2021). He had worked as the Outside Director of Lotte Confectionary Company (2010-2013) and the Technical Advisor of Samsung Fine Chemical (2019-2012). Recently, he received the Food Packaging Award in honor of Don Riester, Rees Davis, and Aaron Brody, Institute of Food Technologists (IFT) achievement Award, USA (2024), the Jinbo Order of Science and Technology from Korea Government in April 2020 and Daesang-KAST Food Award, Korea Academy of Science and Technology (KAST) in November 2020. He had worked as the 37th President, Korean Society of Food Science and Technology in 2017 and as the 11th President, Korean Society of Chitin and Chitosan during 2019-2021.

He is a fellow of Koran Academy of Science and Technology (KAST) since 2014 and had served the Chairman, Division of Agriculture and Fisheries, KAST during 2022-2025. He was elected fellows of Institute of Food Technologists (IFT) in 2015 and International Academy of Food Science and Technology (IAFoST) of International Union of Food Science and Technology, in 2016. To date, he has published more than 350 SCI papers.

He received the B.S. degree and M.S. degree from the department of the Food Engineering at the Korea University, Korea in 1983 and 1985, respectively. He received the Ph.D. degree from the department of Food Science and Technology at the University of Georgia, USA in 1991.


Talk title: Nano-encapsulation technology of functional food ingredients using by 3-D printer for improving bioavailability

Jin-Kyu Rhee
Professor, Ewha Womans University, Seoul, South Korea

Jin-Kyu Rhee is a Professor in the Department of Food Science and Engineering at Ewha Womans University and the founder and CEO of the food-tech startup, SuFAB Inc.

more

He is a pioneer in developing alternative meats (both plant-based and cultivated) using 3D food printing technology. His research focuses on the "Reverse-Engineering of Food Materials" and "Multi-Dimensional Spatial Re-Arrangement," concentrating on meticulously recreating the complex marbling, texture, and juiciness of real meat through 3D printing.

Professor Rhee received his Ph.D. in Biotechnology from Yonsei University (2006). He was a postdoctoral researcher at The Scripps Research Institute in the USA (2007-2012) and a Senior Researcher at the Korea Basic Science Institute (KBSI) (2012-2015). Since joining Ewha Womans University in 2015, he has successfully bridged academic research with technology commercialization.

His innovative research has been recognized with a CES 2025 Innovation Award for his 3D-printed steak technology, the Minister's Commendation from the Ministry of Agriculture, Food and Rural Affairs (MAFRA), and the National IT Industry Promotion Agency (NIPA) President's Award (2019).

Furthermore, his research team was selected in 2024 to lead an 8.56 billion KRW national R&D project by the Ministry of Oceans and Fisheries (MOMAF) on "Cultured Seafood Production Technology," expanding his work beyond meat into the "Blue Food Tech" sector.

Professor Rhee also plays key roles in the academic community, serving as a member of

  • the Korean Society of Food Science and Technology (KoSFoST),
  • the Korean Society for Microbiology and Biotechnology (KMB),
  • the Polymer Society of Korea,
  • the Korean Society of Food Preservation (KoSFoP),
  • the Korea Cell-Based Food Association.
  • and for the Sustainable Food Science and Technology Association (SFS),
contributing to the advancement of the food-tech field.


Talk title: Multi-Dimensional Food Fabrication: A Bottom-Up Approach to Structuring Alternative and Cultivated Meats

Dr. Yong-Cheng Shi
Kansas State University (Manhattan, Kansas, USA).

Dr. Yong-Cheng Shi is a professor in the Department of Grain and Food Science at Kansas State University (Manhattan, Kansas, USA). He worked for National Starch Food Innovation (now Ingredion, Bridgewater, New Jersey, USA) from 1994 to 2005, developing resistant starch and modified starches for foods, emulsions, and encapsulations. His research areas include structure and function of cereal

more

carbohydrates, physical, chemical, and enzymatic modifications of starches, flours, and other biopolymers, and developing technologies and products for food, beverage, delivery, nutrition, and pharmaceutical applications. He currently sits on the Editorial Board of Carbohydrate Polymers and the Advisory Board of Starch. Dr. Shi was the Belfort Lecturer at the Whistler Center for Carbohydrate Research, Purdue University in 2015. He received Phil Williams Applied Research Award from AACC International (AACCI) (now Cereal & Grains Association) and was named AACCI Fellow in 2016. In 2021, he was awarded the Alsberg-French-Schoch Memorial Lectureship Award from the Cereals & Grains Association. In 2023, he received the Distinguished Graduate Faculty Award at Kansas State University.


Talk title: Modulating starch digestion: strategies for healthier starch-rich food development
Loading...