2018 GFSSC Global Food Science Student Competition PROGRAM November 14-18, 2018 Jiangnan University Wuxi, China TABLE OF CONTENTS 01 Program At-A-Glance 03 Oral & Poster Program 11 General Arrangements & Services 21 Oral Abstracts 47 Poster Abstracts 2018 Global Food Science Student Competition 01 Program At-A-Glance WEDNESDAY-November 14 08:00-21:00 Registration Venue: Jiangnan Four Season Hotel Lobby THURSDAY-November 15 (Competition Day) 08:30-08:45 Opening Remarks & Competition Introduction 08:45-10:15 Session 1：Oral Presentation 10:15-10:45 Tea Break & Poster Presentation 10:45-12:15 Session 2：Oral Presentation 12:15-13:45 Group Photo & Lunch Break 13:45-15:30 Session 3：Oral Presentation 15:30-16:00 Tea Break ：Poster Presentation 16:00-17:30 Session 4：Oral Presentation Venue: Room205, Wen Hao Hall, Jiangnan University 18:30-20:00 Welcome Dinner Venue: Huaxi Hall, Changguangxi Hotel FRIDAY-November 16 09:00-11:00 Founding Assembly of “Belt and Road” University Alliance for Food Science and Education 11:00-11:30 Competition Award Ceremony Venue: World Hotel Grand Juna 12:00-13:30 Lunch Venue: Canteen 2 13:30-17:00 Campus Tour 17:00-18:30 Dinner Venue: Canteen 2 18:30-20:00 Global Night Venue: South Students' Activity Center SATURDAY-November 17 One-day Local Tour SUNDAY-November 18 Departure (Bus to Pudong/Hongqiao Airport) WEDNESDAY-November 14 Pick-up(Shuttle bus from Pudong/Hongqiao Airport to Hotel) 08:00-21:00 Registration Venue: Jiangnan Four Season Hotel Lobby Address: No.100 Jinxi Road, Binhu District, Wuxi Telephone: +86-510-81168888 THURSDAY-November 15 (Competition Day) 08:30-17:30 Details in Page3 “Oral & Poster Program” Venue: Room205, Wen Hao Hall, Jiangnan University 18:30-20:00 Welcome Dinner Venue: Huaxi Hall, Changguangxi Hotel FRIDAY-November 16 09:00-20:30 Details in Page1 “Program At-A-Glance” SATURDAY-November 17 09:00-20:30 One-day Local Tour SUNDAY-November 18 09:00-20:30 Departure (Bus to Pudong/Hongqiao Airport) Venue: Jiangnan Four Season Hotel Lobby 2018 Global Food Science Student Competition 03 Oral & Poster Program THURSDAY-November 15 (Competition Day) Session 1: Oral Presentation (8:45-10:15) O01 Protein, amino acid, fatty acid composition and in vitro digestibility of bread fortified with Oncorhynchus tschawytscha Ajay Shivajirao Desai, Lincoln University (New Zealand) O02 Effect of dextrin structure on gut microbiota community structure and function Arianna Denisce Romero Marcia, Purdue University (USA) O03 Butter made from micron- to nano-sized milk fat globule creams: engineering butter towards desired physical functionality Bhaveshkumar Ramjibhai Panchal, University of Queensland (Australia) O04 Marshmallow “KAPOK” (KEPOK Banana Peel) marshmallow high pectin as functional food product for patients with hypercholester- olemia which innovative and prospective in the global era Devy Setyana, Bogor Agricultural University (Indonesia) O05 The potential of crude fractions from algae as functional ingredients in food products Edgar Suarez Garcia, Wageningen University & Research Center (the Netherlands) O06 Novel tool for improving microbial cell factories Emil Damgaard Jensen, Technical University of Denmark (Denmark) Tea Break and Poster Presentation (10:15-10:45) Session 2: Oral Presentation (10:45am-12:15) O07 Techno-functional properties of apricot kernel powder as a fat replacer in low fat cookies Iqra Yasmin, University of Agriculture, Faisalabad (Pakistan) O08 Occurrence, antimicrobial resistance profiles and molecular characterization of Listeria monocytogenes in meat and meat products in South Africa between 2014-2016 Itumeleng Matle, University of South Africa (South Africa) O09 Challenges to reduce processing contaminants in fried food Kamila Hurkova, University of Chemistry and Technology Prague (Czech Republic) O10 Optimizing molecular shear scission for targeted starch function- ality an digestion rate Laura Roman Rivas, University of Valladolid (Spain) O11 Authentication of halloumi cheese Maria Tarapoulouzi, University of Cyprus (Cyprus) O12 3D food printing applications for dairy systems: cheese as a printing material and public perceptions of the technology Megan Ross, University College Cork (Ireland) Group Photo & Lunch Break (12:15-13:45) Session 3: Oral Presentation （13:45-15:30) O13 Behavior of lipid oxidation during ensilaging of herring by-prod- ucts Mohammad Abu Mursalin Sajib, Chalmers University of Technology (Sweden) O14 Malolactic fermentation with Lactobacillus plantarum: a novel bioprocessing method for berries with challenging sensory properties Niko Petteri Markkinen, University of Turku (Finland) O15 Determination of mycotoxins by immunochemical methods of analysis Olga Savvina, M.V. Lomonosov Moscow State University (Russia) O16 Enhancing iron and zinc bioavailability, and functional properties of maize using alkaline cooking and soaking method Onu Ojonugwa Ekpa, Wageningen University & Research Center (the Nether- lands) O17 Controlled-release of polyphenols from cryoconcentrate blueberry juice inside biopolymer microgels under simulated gastrointesti- nal conditions (SGC) Patricio Antonio Orellana Palma, Universidad del Bío-Bío (Chile) 2018 Global Food Science Student Competition 05 O18 Oral administration of pyroGlu-Leu increases production of antimicrobial peptides, Rattusin, and improves high fat diet-in- duced dysbiosis in rats Saki Shirako, Kyoto University (Japan) O19 Egg White Hydrolysate (EWH) effect in Insulin-sensitive tissues of High Fat Diet (HFD)- induced insulin resistants Stepheny Carneiro de Campos Zani, University of Alberta (Canada) Tea Break and Poster Presentation (15:30-16:00) Session 4: Oral Presentation (16:00-17:30) O20 Comparative study on bionanocomposite fibers and films for food packaging applications: an antimicrobial ecofriendly futuristic approach Vivek Kumar Pandey, University of Reading (UK) O21 Elucidation the influence of “-TXAP-” motif on the thermostability behavior of levansucrase Wei Xu, Jiangnan University (China) O22 Lactobacillus plantarum combined with glycerol monolaurate helps to improve serum lipids and weight loss and regulate inflammation in mice Yang Li, Zhejiang University (China) O23 Lipid composition modulates the intestine digestion rate and serum lipid status of different edible oils: a combination study between in-vitro and in-vivo Zhan Ye, Jiangnan University (China) O24 Accurate monitoring of living and total bacterial populations in milk to predict cheese defects Zhengyao Xue, University of California, Davis (USA) O25 Prediction of antimicrobial resistance (AMR) in foodborne salmo- nella spp. by whole genome sequencing (WGS) and its geno- type-phenotype discordances Zwe Ye Htut, National University of Singapore (Singapore) Welcome Dinner (18:30-20:00) Posters List P01 Synthesis of molecular imprinted polymer for the separations and purification of selected flavonoids Aasifa Memon, University of Sindh, Jamshoro (Pakistan) P02 Molecular characterization of Salmonella enterica isolated from food and their inactivation by essential oils in poultry minced meat Abdelaziz Ed-Dra, Moulay Ismail University Faculty of Sciences (Morocco) P03 Adaptation and acceptibility of vegetable soybean in Uganda Albert Tsindi, West Africa Centre for Crop Improvement (Ghana) P04 Conceptual framework for improvement off farmers’ capability to benefit from agri-food value chains Alen Mujčinović, University of Sarajevo (Bosnia and Herzegovina) P05 Antimicrobial effects of chemicals, alone or in combination with an alkyl polyglycoside surfactant, against inoculated bacterial populations on beef carcass surface tissue Brianna Colleen Britton, Colorado State University (USA) P06 Specific enrichment of anti-inflammatory lipids in microalgae biomass for therapeutic and nutraceutical applications Cody Watson Yothers, University of California , Davis (USA) P07 Dysidea avara as a natural source of a potent free radical scaven- ger – an EPR study Đura Nakarada, University of Belgrade (Serbia) P08 Postharvest quality of strawberry as affected by individual and combined mild thermal treatments and pulsed UV light Eunice Valentina Contigiani, Universidad de Buenos Aires (Argentina) P09 Diversified food culture of Pakistan: An opportunity or dilemma Fayyaz Salih Hussain, University of Sindh, Jamshoro (Pakistan) 2018 Global Food Science Student Competition 07 P10 Effect of natural antioxidants on inhibition of parent and oxygen- ated polycyclic aromatic hydrocarbons in Chinese fried bread youtiao Guangyi Gong, Shanghai Jiao Tong University (China) P11 Nutritional composition and antioxidant properties of Ethiopian underutilized indigenous okra (Abelmoschus esculentus) acces- sions Habtamu Fekadu Gemede, Wollega University (Ethiopia) P12 Use of essential oils from herbs to obtain innovative sugar-based foodsSession 4: Oral Presentation (15:45-17:15) Ioana Mădălina Nistor, University Lucian Blaga of Sibiu (Romania) P13 ‘In situ’ fluorescent detection of gliadins, LMW glutenins, and HMW glutenins in wheat dough using antibodies-quantum dots complexes Jose Carlos Bonilla Oliva, Purdue University (USA) P14 Effect of radio frequency (RF) on the sterilization and heating uniformity of canned pineapple Ke Wang, Northwest A&F University (China) P15 Evaluation of quality parameters for fresh, used, and recycled palm olein Khor Yih Phing, Universiti Putra Malaysia (Malaysia) P16 Incorporation of fucoidan into bread and its impact on dough development, bread quality, antioxidant activity and anticancer activity Koh Hui Si Audrey, National University