8th Joint Symposium on Food Science and Technology

 

The 8th Joint Symposium on Food Science and Technology between the National University of Singapore Food Science & Technology (NUS FST) programme and the Tokyo University of Marine Science and Technology (TUMSAT) was held at NUS on 3 and 4 December. 

 

The joint symposium is an annual event where invited speakers share their research activities and outcomes. This year, two delegates from the Faculty of Fisheries Sciences, Hokkaido University (HU) were also invited. The event helps to foster regional collaborations amongst the three institutes and encourages partnerships to explore new research projects. 

 

The symposium commenced with a welcome address by Prof ZHOU Weibiao, Director of the FST programme and presentations from Prof Tomoaki HAGIWARA from TUMSAT and Prof Yasuaki TAKAGI from HU.  A total of 19 speakers, comprising six faculty members and 13 postgraduate students from the three institutes presented on various topics covering key research and development (R&D) trends and issues in Asia’s food industry. These included food processing, food microbiology and fermentation, functional foods and food chemistry. 

 

Prof YUK Hyun-Gyun from NUS FST spoke on the rapid detection method for Salmonella on raw mung bean sprouts using real-time polymerase chain reaction (PCR). Prof Tomoaki Hagiwara from TUMSAT shared on the utilisation of the Quartz Crystal Microbalance based on the Admittance (QCM-A) method to monitor deposit formation on food-contact surfaces and the detaching process. Prof YANG Hongshun from NUS FST discussed how to modify fish gelatin using polysaccharides and calcium chloride to replace beef gelatin that does not meet the dietary requirements of religious people. Prof Yasuaki Takagi from HU introduced a new fish processing technique that efficiently uses sturgeon offal which is a new potential source of collagen, currently used in many industries such as food, cosmetics and medical research including tissue engineering. Prof LIU Shao Quan from NUS FST shared how durian wine can be a novel and niche alcoholic beverage. 

 

About 60 attendees from the three institutes, local food industries and the Agri-Food & Veterinary Authority of Singapore (AVA) attended the symposium. The presentations and topics received excellent feedback. 

 

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A group photo of the invited symposium speakers

 

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Prof Tomoaki Hagiwara, TUMSAT, speaking on monitoring deposit formation on food-contact surface and its detaching process on stainless steel surfaces by the Quartz Microbalance based on Admittance (QCM-A) method 

 

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An attentive audience