2019 Food Innovation and Engineering (FOODIE) Asia Conference

December 5-6, 2019
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The 2019 FOODIE Asia: Long Term Evolution for the Asian Food Economy will discuss strategic innovation and engineering for safe, sustainable food production and distribution that fits the consumer market and future needs. 

Submit your abstract here

The Food Innovation and Engineering (FOODIE) Asia conference to be held in Singapore in December is hosted by the Food, Pharmaceutical & Bioengineering Division (Division 15) of the American Institute of Chemical Engineers (AIChE), This is the first FOODIE Asia conference and it follows the successful FOODIE 2018 conference in the US which is continuing with the forthcoming FOODIE 2019 to be held in Philadelphia in December.

Modern consumers want food that is not only safe but also nutritious, of high quality and conveys health benefits because of the link between diet and many of the emerging non-communicable diseases of today e.g. obesity, diabetes, inflammatory conditions. Food suppliers need to satisfy the consumers’ personal wants, needs and beliefs, as well as pay attention to ethical issues, sustainability, and functionality aspects of foods. The food industry has to evolve to meet these needs. Using innovation and engineering, food producers, as well as restaurateurs and even home chefs, can develop technologies and methods to better satiate consumers. With the growing world population, and the increasing demand for safe and healthy food, innovative solutions are emerging across the food chain. For example, food processing, bioprocessing, ingredient manufacturing, food packaging, machinery, equipment, instrumentation control, and pharmaceutical, nutraceutical, and health care sectors all play a crucial role in guiding the food innovators and engineers.

The 2019 FOODIE Asia conference will offer a chance for people from multiple disciplines (including food engineers, scientists, neurobiologists, physiologists, members of the supply chain, and more, e.g. chefs, restauranteurs, and foodies alike) to network and share ideas to improve the food world. The FOODIE Asia Conference will address emerging technologies for food production, analyse strategies to connect industry and cuisine, and navigate methods to fit the consumer market. This three-day conference will bring together leaders in the field of food technology, science, health care and industry, where attendees will have ample opportunities to network and foster innovation. It will serve as a catalyst for strengthening food science and technology in Singapore and the region.

The conference will focus on technology and methods for production and processing of food products, the qualities and properties of finished food products, and innovative emerging technologies within food industries. The program will highlight the following four areas:

  • Sustainability of Food Production
  • Food Safety
  • Health and the Gut Microbiome
  • Future Foods and Innovations

Submit your abstract here

Organizers

Conference Chairs

  • Patricia Conway, Nanyang Technological University, Singapore, Chair
  • Mary Chan, Nanyang Technological University, Singapore, Co-Chair

Steering Committee

  • Peter Davies, University of Queensland, Australia
  • Douglas Foo, Sakae Holdings Limited, Singapore
  • Pramod Gopal, New Zealand Institute for Plant and Food Research, New Zealand
  • Kaiyang Lim, Singapore Institute of Technology, Singapore
  • Mei Horng Ong, Agency For Science, Technology and Research, Singapore
  • Hao Song, Tianjin University, China
  • Jin-zhong Xiao, Morinaga Milk Industry Co., Ltd, Singapore
  • Additional members to be confirmed shortly

Organized By

Important Dates

  • Registration Opens September 1
  • Call for Abstracts Closes September 5
  • Abstract Acceptance Notifications September 26
  • Early Bird Ends November 5
  • Conference Dates December 5-6

Featured Speakers

Peter Davies

Peter Davies is an Honorary Professor of Childhood Nutrition in the Children’s Health Research Centre within the University of Queensland.  He has previously held the positions of Deputy Head and Director of Research in the School of Medicine at UQ.

He has published over 450 articles and papers in the field of nutrition, growth, energy metabolism and body composition in both health and disease in infants and children over a number of years.

He is a past member of the NHMRC Dietary Guidelines Working Committee and the NHMRC Infant Feeding Committee Group. He was made a...Read more

Christophe Lay

Christophe Lay is Senior Scientist Gut Microbiota/ Microbiome at Danone Nutricia Research in Singapore and an Honorary Adjunct Associate Professor in the Department of Paediatrics, Yong Loo Lin School of Medicine, National University of Singapore. He graduated with a PhD in gut microbiology from the Paris-Sud XI University, France.  His research interests revolve around the human gut microbiome and its contribution to maternal child health....Read more

Jorge Alejandro Benavides Lozano

Dr. Jorge Benavides is professor in the Bioprocesses research group at the School of Engineering and Sciences from Tecnológico de Monterrey and Director of the Department of Bioengineering, North Region. He is a chemical engineer with graduate studies on biotechnology and engineering sciences. In 2007 he joined Tecnológico de Monterrey as a full-time research professor. Since then, he has taught diverse courses for undergraduate and graduate students, such as Enzymology and Biocatalysis, Bioprocesses, Research and Innovation Methods, Bioprocesses Engineering, Downstream Processes...Read more

Janet Alejandra Gutiérrez Uribe

Dr. Janet Gutiérrez is an associate professor in the NutriOmics research group at the School of Engineering and Sciences from Tecnológico de Monterrey, and Director of the Department of Bioengineering and Science from the South Region of Tecnológico de Monterrey. She is a food engineer with graduate studies on biotechnology. For over 15 years, she has been working on the phytochemistry and nutritional biochemistry of phenolic compounds and other nutraceuticals. Particularly, her research is focused on Mexican foods such as black bean, cacti, agave and maize. She has published more than 90...Read more