School of Agricultural Technology and Food Industry Together with the Center of Excellence in Food Technology and Innovation, held a webinar on Emerging Trends in Functional Food Ingredients on March 28, 2023 from 13:00-16:00 hrs., honored by 4 world-renowned researchers. as keynote speakers, including
1. Prof.Dr. Ling-Zhi Cheong
School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Australia
on the topic “Exploring the world of lipid”
2. Assoc.Prof.Dr. Supatra Karnjanapratum
Professional Culinary Arts Program, School of Management &
Food Technology and Innovation Research Center of Excellence, Walailak University, Thailand

In the topic “Collagen and its derivatives from food waste: Impact of extraction method on its molecular characteristics”
3. Dr Matija Harcet
Ruder Boškovic Institute, Croatia
on the topic “Insects as human food and animal feed”
4. Dr. Miguel Ângelo Cerqueira
INL – International Iberian Nanotechnology Laboratory, Portugal
on the topic “Nanotechnology on the development of healthy and functional food ingredients”

There were about 70 people registered to attend the meeting, from the public and private sectors, as well as domestically and internationally, such as New Zealand, Malaysia, Indonesia, Philippines, Vietnam, Ghana, etc.

Webinar on Emerging Trends in Functional Food Ingredients presents academic advances in functional ingredients in food. Emphasis on knowledge of extraction, delivery system and application of bioactive compounds in food products. Including the production of functional ingredients from alternative raw materials such as insects, agricultural residues and food processing residues, etc., to create added value and be a guideline for industrial production.

Incidentally, Dr. Miguel Ângelo Cerqueira, a researcher specializing in nanotechnology in food, is a Highly Cited Researcher by Clarivate Analytics Institute, has an H index of 57, and is Editor-in-Chief of the journal Future Foods and Editor-in-Chief of the journal Gels. Being an editorial board member of other leading journals such as Food Research International and Discover Food, etc., presents applications of nanotechnology for healthy food production, such as nanoscale production of salt and sugar to enhance human taste. It can reduce the amount of salt and sugar in food. It also discusses techniques for encapsulating essential nutrients such as omega-3 fatty acids, beta-carotene and vitamin D, etc., to be added to feed for healthy food production. Moreover, the application of nanotechnology in the production of fat substitutes in various forms of food, such as olio gel and plant emulsion, was also presented, as well as the production of healthy food using 3D food printing techniques.