Previous World Food Congress Young Scientist Award Winners

IUFoST Young Scientist Award Winners

2006

Evaluation of the Physiological Effects of Conjugated Alpha-Linolenic Acids (CLnA)

Plourde, P. Angers and J-L. Sebedio, Canada

Neuromagnetic Changes of Brain Rhythm Evoked by Intravenous Olfactory Stimulation in Humans

Miyanari, Y. Kaneoke, A. Ihara, S. Watanabe, Y. Osaki, T. Kubo, A. Kato, T. Yoshimine, Y. Sagara and R. Kakig

Factors Affecting Acrylamide Formation in Processed Potato Products – A Simulation Approach

Cummins, F. Butler, N. Brunton and R. Gormley, Ireland

Pore Structure Determination in Bakery Products by Magnetic Resonance Imaging

Regier, H.P. Schuchmann and E. Hardy, Germany

Resistants to Antibiotics of Bacteria Isolated from Smoked Fish

Sobota, L. Laniewska-Trokenheim and I. Warminska-Radyko

Microscale Modelling of Gas Diffusion in Fruit Tissue

Q.T. Ho, H.K. Mebatsion, F. Mendoza, B.E. Verlinden, P. Verboven, S. Vandewalle and B.M. Nicola ̈ı

Effective Transport Properties of Food Products Calculated from Principles of Statistical Physics

Vitracand M. Hayert

2008

Gelled Oil: the Fat of the Future

M.S. Rogers, Canada, Associate Professor, University of Guelph; mroger09@uoguelph.ca

Research on the Technology and Equipment of Vegetable Cold Chain

Xie Jing, China, College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai Ocean University, Shanghai, China; jxie@shou.edu.cn

Influence of Pribiotic Microorganisms on Proteolysis, Sensory Evaluation and the Release of Bioactive Peptides in Cheddar Cheese

L. Ong and N.P. Shah, Australia; Dr. Lydia Ong – Academic, Chemical and Biomolecular Engineering , University of Melbourne, Australia – Cheese Microstructure (Food Texture Microstructure) – Food Processing (Yoghurt Cheese Fermented Milk) – Functional Food (Probiotic); lon@unimelb.edu.au

Rheology and Structure of Teff and Maize Starches Modified with Stearic Acid

MN Emmambux, JRN Taylor and TV D’Silva, South Africa; Dr. Naushad Emmambux, Department of Food Science, University of Pretoria. Pretoria 0002, South Africa; naushad.emmambux@up.ac.za (Active in IUFoST)

Modeling of Polyphenolic Antioxidants – For Health and Living

Velmurugan Thavasi, Laipen,Leong, Ryan Philip, Anthony Bettens, Singapore; Velmurugan Thavasi – (VELMU) Director at Bageneff Inc. Canada (from National University of Singapore); info@bageneff.ca

Lipase Biocatalysis as a Self-Regulated Process

Dr. Pedro Reis, Switzerland, Project Leader of Vaccine Manufacturing, AC Immune; info@acimmune.com

Identification of Hazards and Critical Control Points (CCP) for Cassava ‘Lafun’ Processing in South-West Nigeria

Obadina, Adewale Olusegun, Nigeria; obadinaw@gmail.com (Active in IUFoST Distance Education, WAAFoST regional group, Aflatoxin Working Group and some GFSCI work)

2010

Tools of Acrylamide Mitigation Applicable to Bread

Kristina Kukurova, Slovakia, (Slovakia Food Research Institute); kristina.kukurova@stuba.sk.

Does Acid-adaptation of Escherichia coli 0157:H7 confer Cross-protection to Lactoperosidase and Lactic Acid

Angela Parry-Hanson, South Africa, PhD., Food Science and Nutrition Lecturer, University of Ghana; Research area: Improvement of food quality through development of safe products for the food industry in Ghana (BSc (Alberta), MSc/MPhil, PhD (Pretoria); aparry-hanson@ug.edu.gh

Micro Process Engineering for Liquid Food Pasteurization and Sterilization

Alexander Mathys, Switzerland, Head of Bioeconomy

Deutsches Institut für Lebensmitteltechnik DIL e.V.
- German Institute of Food Technologies DIL -
Prof.-von-Klitzing-Str. 7
D-49610 Quakenbrück;
www.dil-ev.de/en; A.Mathys@dil-ev.de; Presented in IUFoST Food Waste/Food Losses Symposium Dubai, October 2015

Novel Process of Fermenting Black Soybean (Gllycine max (L.) Merrill) Yogurt with Dramatically Reduced Flatulence-Causing Oligosaccharides but Enriched Soy Phytoalexins

Shenbao Feng, Singapore

Effects of Maillard Reaction on the Quality of Whey-based Nutritional Protein Bars

Peng Zhou, China, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China, and Department of Food Science and Nutrition, University of Minnesota, zhoupeng@jiangnan.edu.cn

High-pressure-induced Starch Gelatinisation and its Application in a Dairy System

Eustina Oh (Fraser), New Zealand, Lecturer in Food Engineering. Massey Institute of Food Science and Technology; H.E.Fraser@massey.ac.nz

Delivery of Active Compounds in Complex Food Systems

Supratim Ghosh, Canada, Assistant Professor, Department of Food and Bioproduct Sciences, University of Saskatchewan; supratim.ghosh@usask.ca

2012

Mathematical Modeling, Numerical Simulation and Adaptive Control of Processes in Food and Biotechnology

C. Rauh, Germany, Technical University Berlin, Faculty III, Institute of Food Technology and Chemistry, Specialization Food Biotechnology and -prozesstechnik Berlin, Germany; cornelia.rauh(at)tu-berlin.de

Bioactive Almonds Protein Hydrolysate Fraction: Modulation of Inflammatory Response in Activated Macrophages

Chibuike C. Udenigwe, Canada, Associate Professor. Udenigwe, Chibuike. Department of Environmental Sciences; cudenigwe@dal.ca.

Mechanical Properties and Solubility in Water of Gelatin-based-nanocomposite Activated with Potassium Sorbate

Fernanda Vanin, Brazil, Professor Doutor, Universidade de São Paulo, Brazil; fernanda.vanin@usp.br

Structural Relaxation of Binary Food Systems

Yeting Liu, Singapore, R&D Director, Chocolate APAC, Barry Callebaut Chocolate Asia Pacific; yeting_liu@barry-callebaut.com

DNA Testing Reveals a High Incidence of Meat Substitution and Adulteration in South Africa

Donna-Maree Cawthorn, South Africa, Department of Animal Sciences., Stellenbosch University, Stellenbosch, South Africa, Biotechnology, Molecular Biology, Cell Biology

Sustainable Chitin and Chitosan Extraction for Application in Active Food Packaging

Claudia Troeger, United Kingdom, Purification Technician at Abbott Diagnostics, Faversham, Kent, United Kingdom

Rapid Detection of Food Contaminants using Surface Enhanced Raman Spectroscopy (SERS)

Lili He, United States of America, Assistant Professor, Department of Food Science, University of Massachusetts, Amherst, MA. USA; Wrote article on impressions of congress and YS award – also helped with promotion of 2014 congress http://worldfoodscience.com/content/young-scientist-s-world-congress-impressions; lilihe@foodsci.umass.edu

2014

Effect of Structure and Concentration of Gelator on Organogels Properties: A Rheological and Small­Angle X­ray Spectroscopy Study

Miguel Cerqueira, Portugal, Laboratory of Industry and Process (b.factory group) Centre of Biological Engineering, University of Minho, Campus de Gualtar – 4710-057 Braga, Portugal; miguelcerqueira@deb.uminho.pt; miguelribeirocerqueira@gmail.com

Dietary Acrylamide Exposure of Kenyan Population: Case Study of Potato Crisps Consumers in Nairobi

Dr. George Ooko Abong’ (PhD), Lecturer, Industrial Training Coordinator, Department of Food Science, Nutrition and Technology University of Nairobi, Kenya; georkoyo@yahoo.com/ooko.george@uonbi.ac.ke

Innovative Sterilization Technologies for Increased Consumer Safety and Product Quality

Dr. Ing. Kai Reineke, Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering Potsdam-Bornim (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany; kreineke@atb-potsdam.de

The Investigation on Optimized Extraction Conditions, Total Phenolic Contents and Antioxidant Capacities of Gynura Procumbens and Gynura Divaricata Leaves Extracts

Dr. Uthaiwan Suttisansanee, Thailand, Institute of Nutrition, Mahidol University, Phutthamonthon 4 Rd., Salaya; uthaiwan.sut@mahidol.ac.th

Innovating on the Academic Research Model – How Client-driven Applied Research Reaps Returns for Small and Medium-sized Food and Beverage Companies

Dr. Amy Proulx, Canadian Food and Wine Institute at Niagara College, 135 Taylor Road, Niagara on the Lake, Ontario; Canada; aproulx@niagaracollege.ca

Pathogenic and Commensal E. coli from Irrigation Water Show Potential in Transmission of Extended Spectrum and AmpC β-lactamases Determinants to Lettuce Contaminants

Dr. Patrick Njage, Private Bag x20 Hatfield, Pretoria, Gauteng, South Africa, 0028; Patrick.Njage@up.ac.za / kamau.patrick@gmail.com

Modulation of Papaya Wine and Durian Wine Flavor Compound Formation by Yeasts

Christine Pin Rou Lee, Singapore Food Science & Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543; Christine.lee@shirocorp.com

Production of Microalgal Carotenoid Pigments for Health Food Applications: Biomass Production, Pigment Characterization and Analyses of Biological Activities

Ambati Ranga Rao, Senior Research Fellow, Institute of Ocean and Earth Sciences, University of Malaya, Kuala Lumpur, Malaysia; arangarao99@gmail.com

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