Features
22nd IUFoST World Congress of Food Science and Technology
08 Sep 2024
The 22nd IUFoST World Congress of Food Science and Technology provided a fantastic platform for networking with leading experts in the field. We are excited to highlight the contributions of several SIFBI scientists who presented their research findings through both poster and oral presentations.
Dr. JieHong Chiang presented on his research into nutritionally balanced and texturally enhanced extruded meat analogues. His work demonstrates how innovative approaches can overcome the challenges faced by plant-based meat alternatives into replicating the amino acid (AA) profile and complex texture of animal meat, bringing us closer to sustainable and nutritious food alternatives. 🥩
Ms. Kah Yin L. introduced an innovative concept involving fungal-based edible microcarriers aimed at scaling up cultivated meat production. Her research is pushing the boundaries of what is possible in the cultivated meat sector to reduce cost. 🍄
Ms. Xin Hui Chin presented a poster that highlighted the use of novel food strains to develop flavourful and nutritious fermented soybean products. This contributes to the creation of diverse, nutrient-rich, and palatable future foods. 🌱
We were inspired by the innovative food technologies and research showcased at the conference. We look forward to collaborating with the global food science community to shape the future of food!
Dr. JieHong Chiang presented on his research into nutritionally balanced and texturally enhanced extruded meat analogues. His work demonstrates how innovative approaches can overcome the challenges faced by plant-based meat alternatives into replicating the amino acid (AA) profile and complex texture of animal meat, bringing us closer to sustainable and nutritious food alternatives. 🥩
Ms. Kah Yin L. introduced an innovative concept involving fungal-based edible microcarriers aimed at scaling up cultivated meat production. Her research is pushing the boundaries of what is possible in the cultivated meat sector to reduce cost. 🍄
Ms. Xin Hui Chin presented a poster that highlighted the use of novel food strains to develop flavourful and nutritious fermented soybean products. This contributes to the creation of diverse, nutrient-rich, and palatable future foods. 🌱
We were inspired by the innovative food technologies and research showcased at the conference. We look forward to collaborating with the global food science community to shape the future of food!