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 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
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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: coming
Prof. Hidemitsu Furukawa
Yamagata University
https://swel.jp | https://soft3d-c.jp
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
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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: coming
David Julian McClements Distinguished Professor at the University of Massachusetts
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
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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: coming
Prof. Eiichi Saitoh Senior Advisor, Fujita Gakuen Professor Emeritus, Fujita Health University
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
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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
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
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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
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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.
Prof. Beiwei Zhu Professor of Dalian Polytechnic University
Dr. Beiwei Zhu, Member of the Chinese Academy of Engineering, Professor of Dalian Polytechnic University, Director of the National Engineering Research Center for Seafood, Vice President of the Chinese Institute of Food Science and Technology, and Vice President of the Chinese Nutrition Society. She has long been committed to
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the basic theory and application research of food resources, and has won the Second Prize of National Technological Invention, the Second Prize of National Science and Technology Progress, and the Second Prize of National Teaching Achievement. In 2024, she was awarded the Liaoning Provincial Top Science and Technology Award.
Talk title: coming
Honorary Lecture
Professor Katsuyoshi Nishinari Glyn O Phillips Hydrocolloids Research Centre, Department of Bioengineering and Food Science, Hubei University of Technology.
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”.
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(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
Glyn O. Phillips Prize Recipient
Prof. Yapeng Fang
Distinguished Professor, Shanghai Jiao Tong University, China
2026 Glyn O. Phillips Prize Recipient
Dr. Yapeng Fang is currently a Distinguished Professor at the Department of Food Science and Technology, Shanghai Jiao Tong University. He is also a jointly appointed professor in the School of Health Science and Engineering, University of Shanghai for Science and Technology.
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Dr. Fang received his Bachelor and Master degrees in Polymer Chemistry and Physics from Shanghai Jiao Tong University, and a PhD degree in Food Science and Health from Osaka City University.
He had a six-year working experience at Unilever Food and Health Research Institute, Netherlands, as a Marie-Curie Postdoc and at North East Wales Institute, UK, as a Reader. In 2011, Dr. Fang moved back to China and worked at Hubei University of Technology till 2018. Dr. Fang's research interest is focused on the applied basic research of food hydrocolloids, particularly those regarding the relationship between food structure, quality and nutrition. He coauthored over 280 papers in international peer-viewed journals and 60 patents, with more than 12000 citations. He also edited three books. He received the Natural Science Award of Hubei Province (a second-class prize) and the 2012 Young Scientist Excellence Award from IUFoST. He serves as an Associate Editor of the journals Food Hydrocolloids and the Founding Editor of the journal Food Biomacromolecules. Dr. Fang is supported by many different career schemes in China such as” Changjiang Distinguished Professorship', 'Ten Thousand Talent Program', 'NSFC Excellent Young Scholar' and 'New Century Excellent Talents in Universities'.
Talk title: The intracellular biological effects of food-derived nanoparticles
Prof. Qingbin Guo
Professor, Tianjin University of Science and Technology
2026 Glyn O. Phillips Prize Recipient
Dr. Qingbin Guo received his Ph.D. in Food Chemistry from the University of Guelph in 2013, followed by postdoctoral research at the University of Guelph, the Guelph Research and Development Centre (AAFC, Canada), and Kansas State University (USA). He also has been working as Professor in the Department of Food Science and Engineering at Tianjin University of Science and Technology (China).
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Dr. Guo's research focuses on food hydrocolloids, dietary fibers, and bioactive carbohydrates, with particular emphasis on elucidating their structural-functional-bioactive relationships and valorizing agricultural by-products/processing side streams.
He has published more than 150 peer-reviewed papers and 9 books or book chapters with leading international journals. In 2024 and 2025, Dr. Guo was listed among Stanford/Elsevier's Top 2% of Scientists worldwide.
Dr. Guo serves as Associate Editor for Bioactive Carbohydrates and Dietary Fibre and as an Editorial Board Member for Food Hydrocolloids for Health. He has chaired and organized multiple international hydrocolloid symposia/conferences and four special journal issues, contributing substantially to the advancement of polysaccharide science and sustainable food innovation.
Talk title: coming
Prof. Shaoping Nie Professor and Vice President, Nanchang University, China.
2024 Glyn O. Phillips Prize Recipient
Prof. Shaoping Nie is distinguished professor of Nanchang University, and also Vice
President of Nanchang University. He received his PhD degree in Food Science at Nanchang
University in 2006. After that, he joined Nanchang University and promoted to Full Professor
in 2011, he also worked as International Fellow at Temasek Polytechnic in Singapore for one
year (2006-2007) and NSERC Visiting Fellow at Guelph Food Research Centre, Agriculture
and Agri-Food Canada for two years (2009-2011).
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He has been recognized as a leader in the national high-level talent special support program and his projects have been funded by the National Natural Science Foundation of China for Distinguished Young Scholars and Outstanding Young Scholars. Furthermore, Prof. Nie is the Associate Editor for Journal of Agricultural and Food Chemistry (2022.11-), Associate Editor of Bioactive Carbohydrates and Dietary Fibre (2016.1-2022.9), Founding Editor in Chief of Food Frontiers (2019.11- 2022.12), also the editorial board member for Carbohydrate Polymers, Scientific Report, Food Science and Human Wellness, Current Topics in Nutraceutical Research.
Prof. Nie’s research interests are focused on food chemistry and nutrition, food safety and
analysis, especially on the structure, conformation and bioactivities of dietary fibre and
bioactive polysaccharides and the relationship of their structure and bioactivities. He also
focuses on the research in the field of precise regulation of food components and nutritional
health, as well as the creation of new food products, and developing bioactive ingredients for
the functional foods and nutraceutical products; developing novel dietary fibre and
polysaccharides from natural agricultural products and explores their applications in foods,
medicinal and pharmaceutical industries. Prof. Nie has published more than 300 high-quality
peer-reviewed scientific papers on journals such as Nature Communications as the first or
corresponding authors (including co-authors). Additionally, he has edited 7 books and has
been authorized 43 invention patents.
Talk title: Prospects for the Relationship of the Structure of Bioactive Polysaccharides and Their
Multifunctional Effects
Keynote Speakers
Dr. Sushil Dhital Department of Chemical and Biological Engineering, Monash University
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.
Dr. Chaiwut Gamonpilas National Metal and Materials Technology Center (MTEC), Thailand
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.
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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
Dr. Aaron Goh Suk Meng
Associate Professor, Singapore Institute of Technology
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,
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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
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
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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 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.
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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 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
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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
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 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.
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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
Costas Nikiforidis Associate Professor Biobased Soft Matter, Wageningen University, The Netherlands
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.
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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.
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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
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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
Professor Hongbin Zhang, Shanghai Jiaotong University, China
