Report on the First International Conference on Food Properties (iCFP 1‐ 2014)
Aims and Scope
The First International Conference on Food Properties (iCFP 1) was held on 24-26 Jan uary 2014 in Kuala Lumpur, Malaysia. The theme wa s "Superior Foods through Smarter use of Food Properties". It was a great success with participants representing from 40 countries. Four keynote lectures and a total of 174 papers were presented in oral and poster sessions. The main aim of this conference was to provide a platform for professionals in the field of food properties for sharing knowledge, innovative ideas, and research achievements. The focus of the conference was on the four areas: physical and physico-chemical, kinetic, sensory and health properties. These areas covered process, structure properties, performance, interrelationships in food systems. The conference had three key objectives:
1. To advance in producing superior foods through smarter use of food properties,
2. To transfer novels and innovative concepts such as nano-technology, soft matter, biotechnology, and artificial senesce organs to the food industry
3. To faster networking, collaboration and joint effort among the conference participants to advance the knowledge and practice by identifying major trends in the food properties.
In addition, a workshop "Challenges in Multi-Hurdle F ood Preservation and its Stability" was organized b y Prof. M. Shafiur Ra hman
Major Activities and Future Plans
Dr. Ashok R. Patel received young scientist award for his paper "Functional colloids from food-grade material-Shellac" and another 23 authors received recognition for their commendable papers in various categories. The certificates were delivered by Professor Shafiur Rahman during the Conference Dinner on 25 January 2014.
There was an interest to develop analytical standards on the food properties. The scope and structure will be outlined by Prof. Rahman after discussing with the key professionals in the area of food properties. In the first attempt only physical properties will be considered. The developed standard documents will be compiled into a book and it will be supported and published by iCFP professional development program. The initial sponsorship, marketing and selling of the book would be initiated through iCFP2.
The iCFP will be held biannually and the second International Conference on Food Properties (iCFP2) will be held in the year 2016 (January). The date and venue will be announced soon.
Welcome Message from the Founding Chair
On behalf of the Program Committee and Organizing Committee, we welcome you to the 1st International Conference on Food Properties (iCFP) in Kuala Lumpur, Malaysia. The conference aims to provide a forum for academics, researchers and food industry professionals to exchange ideas and recent developments in the field of Food Properties. The conference is also expected to foster networking, collaboration and joint effort among the conference participants to advance the theory and practice as well as to identify major trends in Food Properties.
After a peer reviewing process, we have accepted about 174 papers from 40 countries. The proceeding covers many cutting edge research areas of Food Science, Technology and Nutrition. All full papers are published in the proceeding after their reviews. As you can see from the enclosed list of speakers, an outstanding array of presentations is secured at the conference.
To put the conference in its context, please allow me to provide some background and my vision for the conference. In 1991, I completed my Ph. D. and the research topic was in the area of thermophysical properties. While I was waiting to land a job, one idea came to my mind, why not publish a book on thermophysical properties of seafood. It was not easy to get a publisher for a young graduate, especially if the book is in a narrow topic. Considering this limitation as identified by many publishers, I started to expand beyond thermophysics. Fortunately I received a call from CRC Press asking me to justify what I could provide more as compared to their software “Food Properties Database” edited by Professor R. P. Singh. Finally, I signed the contract for the “Food Properties Handbook” after some dialog. That’s the start of my milestone towards the contributions in the area of food properties. The success of this book was much beyond of my imagination and it received an award. The Google citations of this book are now 662 on 19 January 2014.
In 1998, we initiated the International Journal of Food Properties published by Taylor and Francis, New York. The main purpose was to build a forum for all types of food properties. It is now in its 17th volume and currently it is planned to publish 10 issues per year. The 2012 Impact Factor is 0.877 (5 years impact factor: 1.115). I feel that there is a real need to develop a forum for the progress of food properties, especially well accepted new terminologies, measurement techniques, prediction models, and developing linkages between different classes of food properties. Last few years, I have been working to build a forum on food properties, and this conference could be the forwarding step to achieve it. The main objectives of the forum could be to identify the research needs in the area of food properties, especially the development of standards, measurement protocols, databases and prediction models.
In order to progress and support such activities, it is necessary to generate resources and seek supports by raising funds and finding sponsorships. This conference would be the first steps toward the progress of my vision. In this journey, I need your guides, suggestions, supports and active participations.
An understanding of food properties is essential for scientists and engineers who have to solve the problems in food preservation, processing, storage, marketing, consumption, and even after consumption. The 2013 World Food Day is about ending world hunger. This year, World Food Day is focusing on sustainable food systems for food security and nutrition. The knowledge of food properties could play a significant role in achieving food security, sustainable food production, food safety, food traceability and functional foods for disease prevention. The food properties could also encompass the biotechnology and genomics, and nanotechnology.
I would like to acknowledge my employer Sultan Qaboos University, Sultanate of Oman for their supports towards my research and other international activities in the area of food properties. Thanks to all organizing and advisory committee members, reviewers, keynote lecturers and participants. Special thanks to IEOM Research Solutions, Australia for their commitments to organizing such an event.
Kuala Lumpur, also known as the 'Garden City of Lights' is a modern metropolis with gleaming skyscrapers, mega shopping malls, pulsating nightlife, heritage buildings, beautifully landscapes, gardens and parks, lively Chinatown. The city has Petronas Twin Towers, is the world's tallest twin towers at an astounding height. It is also known as KL, home to a very mixed crowd of Malays, Chinese, Indians and Arabs. All are contributing towards the most colorful and fascinating cities in Asia. Kuala Lumpur is a tourist friendly city with varieties foods and shopping options. I am confident that you will have a pleasant stay to Kuala Lumpur. Wish you a wonderful time in Malaysia!
Professor Shafiur Rahman
Founding Conference Chair, iCFP2014
iCFP1-2014 Conference Diner and Award Distribution Ceremony
(25 January 2014)
Young Scientist Award
Dr Ashok R. Patel, Vandemoortele Centre for Lipid Science and Technology as a Research Director at Ghent University, Belgium (Paper: Functional colloids from food-grade material-Shellac)
Best Papers Selected from Different Tracks
Tan, M. C., Chin, N. L., Yusof, Y. A., Taip, F. S., Abdullah, J. Aerated properties of ultrasonic treated whey protein foam for cake making (Universiti Putra Malaysia, Malaysia; Malaysian Nuclear Agency, Malaysia)
Rozalli, N. H. M., Chin, N. L., Yusof, Y. A. Effect of particle size distribution of natural peanut butter on its dynamic rheological properties (Universiti Putra Malaysia, Malaysia)
Kumaravelu, C., Gopal, A. Detection and quantification of adulteration in honey through near infrared spectroscopy (CSIR-CEERI Centre Chennai, CSIR Madras Complex, India)
Cynthia, S. J., Bosco, J. D., Bhol, S. Effect of carriers on the physical and structural properties of spray dried tamarind (tamarindus Indica.l) pulp extract powder (Pondicherry University, India)
Figura, L. Quantification of non-crystalline trehalose by DSC-devitrification (University of Applied Sciences Osnabrueck, Germany)
Putranto, A., Chen, X. D. Drying kinetics parameters of various food materials employed in the reaction engineering approach (rea) to describe global and local rates (Parahyangan Catholic University, Indonesia; Monash University, Australia)
Joardder, M. U. H., Karim, A., Kumar, C., Brown, R. J. Effect of cell wall properties on porosity and shrinkage during drying of apple (Queensland University of Technology, Australia)
Vorobiev, E., Lebovka, N. Impact of pulsed electric fields on the physical properties of food plant materials (Université de Technologie de Compiègne, France; Institute of Biocolloidal Chemistry, Ukraine)
Zaifuddin, F. A. M., Othman, R., Hassan, N. M. Natural accumulation of xanthophyll carotenoids in several Malaysian traditional vegetables (ulam) and medicinal plants (International Islamic University Malaysia, Malaysia)
Pang, S. F., Gimbun, J., Yusoff, M. M. Microencapsulation of polyphenol from Orthospihon Stamineus extracts (Universiti Malaysia Pahang, Malaysia)
Gucer, S., Erdemir, U. S. Fractionation and determination of water soluble manganese species in Turkish hazelnut (corylus Avellana L.) by high performance liquid chromatography/inductively coupled plasma-mass spectrometry (Uludag University, Turkey)
Kirmaci, B., Singh, R. K., Shewfelt, R. L. Consumer acceptability and quality evaluation of potato strips baked in a radiant wall oven (The University of Georgia, USA)
Lim, A., Caliskan, G., Roos, Y. β-carotene stability in extruded snacks produced using interface engineered emulsions (University College Cork, Ireland)
Khatkar, B. Structure and functionality of wheat gluten proteins (Guru Jambheshwar University of Science and Technology, India)
Al-Khusaibi, M., Niranjan, K. A. A novel method to produce a fat-free French fries: Texture and color development (Sultan Qaboos University, Oman; University of Reading, United Kingdom)
Valencia, G. A., Moraes, I. C. F., Lourenço, R. V., Habitante, A. M. Q. B., Sobral, P. J. D. A. Maranta (maranta Arundinacea L) starch properties (University of São Paulo, Brazil)
Aufa, Z. A., Rahman, F. A., Ismail, A., Yusof, B. N. M., Hamid, M. Chemical compositions, antioxidative and antidiabetic properties of selected underutilized vegetables from Sarawak, Malaysia (Universiti Putra Malaysia, Malaysia)
Wang, Y., Wang, J., Tian, X. Impact characteristics and response to pear firmness (Zhejiang University, China)
Arfat, Y. A., Benjakul, S., Prodpran, T. Development and characterization of blend films based on fish protein isolate and fish skin gelatin (Prince of Songkla University, Thailand)
Abdou, A., Kim, M., Watabe, K. Effect of yolk-derived peptides on bone mass in women by oral intake (Benha University, Egypt; Pharma Foods International Co. Ltd., Japan)
Yusoff, N. M., Gimbun, J., Yusoff, M., Razak, L. T. Influence of solvents to the extraction of antioxidant, flavonoids, and phenolic content From Averrhoa Bilimbi (Universiti Malaysia Pahang, Malaysia)
Gimbun, J., Pang, S. F., Yusoff, M. M. Thermal degradation kinetics of flavonoid derived from Orthosiphon Stamineus (University Malaysia Pahang, Malaysia)
Uraipong, C. G. and Zhao, J. Enzymatic hydrolysis of rice bran protein: Effect of enzyme type on antioxidant activities (University of New South Wales, Australia)