IUFoST 2026 World Food Congress
25–29 October in Hong Kong
Where Food Science meets the Future

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

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

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)