Page 86 - FoodFocusThailand No.203 February 2023

86_????? 3.pdf 1 24/1/2566 BE 18:23

3 FEB 2023

@ Jupiter Room, Challenger Hall, IMPACT
The Powerful Benefits of

Functional Food & Beverage

AGENDA
08.00-08.45 Registration 13.00-13.45 Case Study of RTE Food for the Elderly
08.45-09.30 2023 Global Functional Food & Drink Trends • Dysphagia in elderly
C
• The big opportunity for functional F&B industry • Product development from lab scale to mass production
M • The most popular functional food that meets the needs of various lifestyles By: Assistant Professor Promluck Sanporkha, Ph.D.
• Insight into consumer behavior and business trends Department of Nutrition
Y
• Strategic recommendations for food & beverage entrepreneurs Faculty of Public Health, Mahidol University
CM By: Mr.Apinun Suprasurt 13.45-14.30 Case Study of Novel Technology: Thermal Processing to Retain
Vice President Essential Nutrients and Active Ingredients
MY
Krungthai COMPASS • Principle of the novel technology
Krungthai Bank Public Company Limited
CY • Food and beverage that suits the novel technology
09.30-10.00 Eggshell Membrane: The only vegetarian multi-collagen for joint • Product registration
CMY and beauty By: Associate Professor Pitiya Kamonpatana, Ph.D.
• Importance of bone and joint health
K Department of Food Science and Technology
• Guidelines for the development of recipes and beverages for health lovers Faculty of Agro-Industry, Kasetsart University
By: Ramón Bogacz 14.30-15.00 Networking Refreshments / Functional F&B and Functional Ingredients
Manager Commercial Department, Eggnovo Showcase
10.00-10.45 Networking Refreshments / Functional F&B and Functional Ingredients
Showcase 15.00-15.45 Case Study of Clinical Research: Importance and Necessity of Clinical
10.45-11.30 Local to Global: Thai Herbs to Global Functional Food Industry Research in Functional Food
• Guidelines for production and development to create value to Thai herbs • Challenges of clinical research conduct for health claims
• Applications of Thai herbs in food and functional ingredients • Nutritional and food safety assessment for functional foods
• Success factors to promote Thai herbs to the global functional food market • Examples of clinical research
By: Associate Professor Surapote Wongyai, Ph.D. By: Assistant Professor Chatrapa Hudthagosol, Ph.D.
ICS/UNIDO Expert in Herbal Medicinal Products Department of Nutrition
College of Oriental Medicine Rangsit University Faculty of Public Health, Mahidol University
11.30-12.00 Keep Up Quality and Prevent Risks with the Smart Level Measurement 15.45-16.30 Case Study of Medical Food: Nutrition Science, Guidelines, and
Sensor Practical Aspects
• Empowering the Functional Supplement Production • Product prototype production
with the Intelligent Sensor • Prototype testing
• Case Study: “Problem…Solution…Perfect” • Consumer behavior research
By: Mr.Angkoon Rujipongwatee By: Associate Professor Suwimol Sapwarobol, Ph.D.
Key Account Manager – Food & Beverage Department of Nutrition and Dietetics
VEGA Instruments Co., Ltd. Faculty of Allied Health Sciences, Chulalongkorn University
12.00-13.00 Luncheon / Functional F&B and Functional Ingredients Showcase 16.30-16.40 Close the Seminar and Lucky Draw Session

Main Sponsor: Co - Sponsor:

Display:

Organizer: Ofcial Publication: