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International Sessions
International Session Ⅰ. Functional Compound, Probiotics, and Bioinformatics
Oct. 22 (Thu), 13:00-15:00
Food phytochemicals as key contributors of the vascular health effects of plant foods
Christine Morand
INRAE, University Clermont-Auvergne, France
christine.morand@clermont.inra.fr
Probiotic and the aging brain: evidence and mechanisms
Min-Tze Liong
Universiti ains Malayia, Malaysia
liongmintze@gmail.com
Bioinformatic functional interpretation of patchouli alcohol treatment on metabolic disorders
Byung Whi Kong
University of Arkansas, USA
bkong@uark.edu
International Session Ⅱ. Nutrients Metabolism and Health
Oct. 22 (Thu), 15:20-17:20
Food bioactive compound, diabetes & aging
Yoo Kim
National Institutes of Health & Oklahoma State University, USA
kimyoo76@gmail.com
Therapeutic approaches to modulate intestinal iron absorption during iron deficiency and iron overload
James F. Collins
University of Florida, USA
jfcollins@ufl.edu
Emerging role of androgen and insulin production: implications for diabetes and healthy aging
Franck Mauvais-Jarvis
Tulane University, USA
fmauvais@tulane.edu
Beef consumption and HDL metabolism in men and women
Stephen B. Smith
Texas A&M University, USA
sbsmith@tamu.edu
International Session Ⅲ. Future Food Tech and Health
Oct. 23 (Fri), 11:00-13:00
Unbiased approaches and applications to nutrition research
Jae Kyeom Kim
University of Delaware, USA
jkkim@udel.edu
Current healthy food and beverage trends in Thailand
Sasitorn Tongchitpakdee
Kasetsart University, Thailand
sasitornch7842@gmail.com
What is the new vegan secret food, Aquafaba ?
Youn Young Shim
University of Saskatchewan, Canada
younyoung.shim@usask.ca
The taste for health: extraoral bitter taste receptors as new targets for functional foods
Gabriella Morini
University of Gastronomic Science, Italy
g.morini@unisg.it