IUFoST 2026 World Food Congress
25–29 October in Hong Kong
Where Food Science meets the Future
Congress Message Central
Call for Abstracts
Submit your research for global impact.
Call for abstracts is now open under https://iufost2026.org/call-abstracts
Featured Speakers and VIPs
Yrjö H. Roos
School of Food and Nutritional Sciences
University College Cork
Ireland
Food Processing and the Hidden Role of Water
Dr. Ken-ichi Honjoh
Faculty of Agriculture
Kyusyu University
Japan
Challenges for Promoting Food Globalization and Sustainability
Sakamon Devahastin
Department of Food Engineering
King Mongkut's University of Technology, Bangkok
Thailand
Food Processing and the Hidden Role of Water
Dr. Eriko Yasunaga
Faculty of Agriculture
Tokyo University of Agriculture and Technology
Japan
Challenges for Promoting Food Globalization and Sustainability
Weibiao Zhou
Department of Food Science and Technology
National University of Singapore
Singapore
Food Processing and the Hidden Role of Water
Fanghui Fan
School of Chemistry and Environmental Engineering
Shenzhen University, Guangdong
China
Food Processing and the Hidden Role of Water
Dr. Jin-Kyu Rhee
Department of Food Science and Biotechnology
Ewha Womans University
Korea
Challenges for Promoting Food Globalization and Sustainability
Lijing Ke
School of Food Science and Nutrition
University of Leeds
UK
Challenges for Promoting Food Globalization and Sustainability
Dr. Takashi Kuriki
President
Glico Nutrition Co., Ltd.
Japan
Glycoscience and Glycotechnologies – Starch, Starch Sugars, and Key Enzymes
Dr. Cheng Li
School of Life Sciences
The Chinese University of Hong Kong
Hong Kong, China
Glycoscience and Glycotechnologies – Starch, Starch Sugars, and Key Enzymes
Dr. Qunyu Gao
School of Food Science and Engineering
South China University of Technology
China
Glycoscience and Glycotechnologies – Starch, Starch Sugars, and Key Enzymes
Dr. Seon-Min Oh
Korea Food Research Institute
Korea
Glycoscience and Glycotechnologies – Starch, Starch Sugars, and Key Enzymes
Prof. Dr. Ing. Alexander Mathys
ETH Zürich, Singapore ETH Center
Bezos Centre for Sustainable Protein at the National University of Singapore
Sustainably designing food processing platforms for improved nutritional metrics and product functionality
Prof. Dr. Shao Quan Liu
National University of Singapore Suzhou Research Institute
Bezos Centre for Sustainable Protein
China / Singapore
Hybrid protein matrices from fungi and microalgae: structuring strategies and functionality
Prof. Dr. Jack Yang
Wageningen University & Research
Designing protein ingredients: from extraction to functionality
Dr. Byron Perez
ETH Zürich, Singapore ETH Center
Bezos Centre for Sustainable Protein at the National University of Singapore
Singapore
Microalgae protein production and extraction: pulsed electric fields for efficient and scalable processing
Amy McMackin
Doctoral Candidate
ETH Zürich
Green refining of protein sources using deep eutectic solvents: opportunities for novel protein ingredients
Dr. Junshi Chen
Distinguished Lecturer
Member of the Chinese Academy of Engineering
Chief Adviser to CFSA, IAFoST Fellow, and Honorary Head of CIFST
Dr. Aman Wirakartakusumah
Lifetime Achievement Award Winner
Immediate Past President of IUFoST and IAFoST
Former Indonesian Ambassador to UNESCO
Member of the Indonesian Academy of Sciences
Prof. Ts. Dr. Goh Bey Hing
Head of Sunway Biofunctional Molecules Discovery Centre and Professor at Sunway University
Malaysia
Functional lipids and bioactive components in emerging food applications
Dr. Robert Basker
Chief Executive Officer, Global Specialty Ingredients Malaysia Sdn Bhd
Malaysia
Advanced lipid delivery systems for functional and health-oriented food
Yang Tao
University of Maryland
Active Laser Precision 3D Imaging Robotics for Accurate Packaging and Operations
Peter Pressman
University of Maine
Artificial Intelligence (AI) in Nutrition Assessment and Clinical Support
From Functional Foods to Clinical Nutrition: Advances for Healthy Aging
Nitin Nitin
University of California, Davis
AI enabled microbial detection
Dachuan Zhang
Department of Food Science and Technology, Faculty of Science, National University of Singapore
Singapore
Domain knowledge, just evaluation, and robust data standards are required to advance AI in food science
Aberham Hailu Feyissa
Food production Engineering, National Food Institute, Technical University of Denmark
Denmark
Hybrid Multiphysics Modelling for Smart Baking Systems
Prof. Olusola Bandele Oyewole
Secretary-General of the Association of African Universities (AAU)
Dra. Sara Esther Valdés Martínez, PhD.
Food Innovation Under Regulation: Pathways to Health and Sustainability
Suzana Caetano da Silva Lannes, PhD.
Food Innovation Under Regulation: Pathways to Health and Sustainability
Alejandra Medrano, PhD.
Food Innovation Under Regulation: Pathways to Health and Sustainability
Carlos Wanderlei Piler Carvalho, PhD.
Food Innovation Under Regulation: Pathways to Health and Sustainability
Susana Socolovsky, PhD.
Food Innovation Under Regulation: Pathways to Health and Sustainability
Maria Leonora Lotis dL. Francisco
Department of Food Science and Nutrition
College of Home Economics
University of the Philippines
Diliman
Philippines
Educating the Future Food Workforce: Competencies, Curriculum and Innovation for Sustainable Food Systems
Adewale Olusegun Obadina
Project Officer
Quality Assurance and Accreditation
Association of African Universities (AAU)
Accra
Ghana
Educating the Future Food Workforce: Competencies, Curriculum and Innovation for Sustainable Food Systems
Phil Bremer
Department of Food Science
University of Otago
Dunedin
New Zealand
Educating the Future Food Workforce: Competencies, Curriculum and Innovation for Sustainable Food Systems
Cristina L.M. Silva
Faculty of Biotecnology
Universidade Católica Portuguesa
Porto
Portugal
Educating the Future Food Workforce: Competencies, Curriculum and Innovation for Sustainable Food Systems
Jason Wan
Associate Director
Institute for Food Safety and Health (IFSH)
Director
Food Safety Preventive Controls Alliance (FSPCA)
United States
Educating the Future Food Workforce: Competencies, Curriculum and Innovation for Sustainable Food Systems
Min Zhang
State Key Laboratory of Food Science and Technology
Jiangnan University
Wuxi
China
Innovative Ingredients and Processing: Showcasing next-generation food manufacturing technologies
Lingyun Chen
Canada Research Chair in Plant Protein Structure Function and Nutraceutical Delivery
Department of Agricultural
Food & Nutritional Science
University of Alberta Edmonton
Alberta
Canada
Innovative Ingredients and Processing: Showcasing next-generation food manufacturing technologies
Karin Schroen
Wageningen University
ISFANS: Nanotechnology in food processes
Hyun Jin Park
Korea University
ISFANS: Nanotechnology in food processes
Henry Chinonso Nwogba
Graduate School of Science & Technology
University of Tsukuba
ISFANS: Nanotechnology in food processes
Yasmeen Mamu
Advanced Food Processing Research Laboratory
Department of Food Engineering
Faculty of Engineering
King Mongkut’s University of Technology Thonburi
ISFANS: Nanotechnology in food processes
Ali Badarneh
Chief of the Food Security and Food Systems Division
UNIDO
Janet Collins, PhD, RD
JEC Regulatory Strategies Consultants
United States
From Functional Foods to Clinical Nutrition: Advances for Healthy Aging
Pingfan Rao, PhD
Fuzhou University
China
From Functional Foods to Clinical Nutrition: Advances for Healthy Aging
Roger Clemens, DrPH
University of Southern California
United States
From Functional Foods to Clinical Nutrition: Advances for Healthy Aging
Zicheng Wang
Lumoscience Publishing
China
From Functional Foods to Clinical Nutrition: Advances for Healthy Aging
Erich Windhab
Swiss Federal Institute of Technology Zürich (ETH)
Chair
Food Technology Platform of Swiss Academy of Technical Sciences (SATW)
Switzerland
Rethinking Ultra-Processed Food
Barbara Schneeman
University of California
Davis (Emeritus)
USA
Rethinking Ultra-Processed Food
Hongda Chen
USDA National Institute of Food and Agriculture (retired)
USA
Rethinking Ultra-Processed Food
Assoc. Prof. Siree Chaiseri
Kasetsart University
Thailand
Science, Safety, and Claims: ASEAN Harmonisation for the Future of Food
Prof. Dr. Ir. Giyatmi, M.Si
President, Indonesian Association of Food Technologists (PATPI)
Indonesia
Science, Safety, and Claims: ASEAN Harmonisation for the Future of Food
Assoc. Prof. Dr Adi Md Sikin
President, Malaysia Institute of Food Technology (MIFT)
Malaysia
Science, Safety, and Claims: ASEAN Harmonisation for the Future of Food
Saint Yi Htet
Global Food Safety Institute
Myanmar
Science, Safety, and Claims: ASEAN Harmonisation for the Future of Food
Richard Khaw
President FIFSTA
Singapore
Science, Safety, and Claims: ASEAN Harmonisation for the Future of Food
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