08.30-09.00
Registration
PLENARY SESSION
Room: Queen’s Park 1
Moderators: Sunait Chutintaranond
09.00-10.00
The Future of Halal Foods in ASEAN+6
Winai Dahlan
– Halal Science Center, Chulalongkorn University
10.00-10.30
Functional Foods: Trend and Update
Kanitha Tananuwong
– Faculty of Science, Chulalongkorn University
10.30-11.00
Break
11.00-11.30
Umami: A Critical Role in the Palatability of Food
Takashi Yamamoto
– Department of Health and Nutrition, Kio University
11.30-12.00
Thai Rice Business: An Update from the Field
Wong Pak Nung
– Department of Applied Social Studies, City University of Hong Kong
12.00-13.00
Lunch break
PARALLEL SESSION
13.00-14.30
Parallel Session C
| Room | Topic |
| Queen’s Park 1 | Tradition, Technology and Industry of Food in ASEAN (2) |
| Queen’s Park 4 |
Chinese Food Heritage Organized by Zhejiang Gongshang University |
| Queen’s Park 5 |
Food and Technology Chulalongkorn University |
| Queen’s Park 6 | Discussion on “Art and Food in Asia” (1) Organized by the Faculty of Fine and Applied Arts, Chulalongkorn University |
Tradition, Technology and Industry of Food in ASEAN (2)
Room: Queen’s Park 1
Moderator: Saikaew Thipakorn
Rice and Performativity for the Sustenance of Traditional Heritage in Southeast Asian Communities: Selected Cases in Borneo, Sabah, Malaysia
Hanafi Hussin
– Faculty of Arts and Social Sciences, University of Malaya
Herbal Medicine in Indonesian Culture: From Food to Cure
Mangestuti Agil
– Faculty of Pharmacy, University of Airlangga
Will Globalization Overwhelm Local Traditional Food Culture?
Nur Indrawaty Lipoeto
– Faculty of Medicine, Andalas University
Chinese Food Heritage
Room: Queen’s Park 4
Moderator: Wannarat Thahong
The Noodles Culture and Noodle Industry from the Angle of Culture Exchange
Zheng Nan
– Institute of Dietary Culture, Zhejiang Gongshang University
Study of the Productive Protection of Food in Chinese Intangible Cultural Heritage
Xie Ding-yuan
– College of Food Science and Technology, Huazhong Agricultural University
Marketing and Recovery of the Confucius Family Feast
Li Zhi-gang
Li Pei-zai
– Shandong Institute of Commerce and Technology
Representing the Nation by Food: Chinese Food Heritage as Seen through the Eyes of the Westerns, 1368-1912
Zhou Hong-cheng
– PhD Candidate, Department of Humanities, Zhejiang University
Food and Technology
Room: Queen’s Park 5
Moderator: Chaleeda Borompichaichartkul
The Charm of Thai Wine: Past, Present and Future
Cheunjit Prakitchaiwattana
– Faculty of Science, Chulalongkorn University
Taste Active Components in Asian Foods and Thai Foods
Nattida Chotechuang
– Faculty of Science, Chulalongkorn University
Production of Healthy Snacks via the Use of Advanced Drying Technologies
Sakamon Devahastin
Somkiat Prachayawarakorn
Somchart Soponronnarit
– King Mongkut’s University of Technology Thonburi
Discussion on “Art and Food in Asia” (1)
Room: Queen’s Park 6
Moderator: Prapon Kumjim
Recapture the Discussion on Art and Food: Historical, Social, Economical and Political Context and Theoretical Frameworks (Film Screenings)
Q&A
14.30 – 15.00
Break
15.00 – 16.30
Parallel Session D
| Room | Topic |
| Queen’s Park 1 | Tradition, Technology and Industry of Food in South Asia |
| Queen’s Park 4 | Recent Research on Food Studies (1) Organized by the Thai Studies Center, Chulalongkorn University |
| Queen’s Park 5 | Recent Research on Food Studies (2) |
| Queen’s Park 6 | Discussion on “Art and Food in Asia” (2) Organized by the Faculty of Fine and Applied Arts, Chulalongkorn University |
Tradition, Technology and Industry of Food in South Asia
Room: Queen’s Park 1
Moderator: Sulida Whangji
The Mughal Culinary Tradition: Distinct Features of Awadh Cuisine from Pre-Modern to Post-Modern India
Tabir Kalam
– Faculty of Social Sciences, Banaras Hindu University
Rice and Bread in Iran
Manijeh Maghsudi
– University of Tehran
Food Cultural Heritage and Innovation in Pakistan
Faqir Muhammad Anjum
– National Institute of Food Science & Technology, University of Agriculture
Recent Research on Food Studies (1)
Room: Queen’s Park 4
Moderator: Arthid Sheravanichkul
To Drink, to Eat, to be Hungry and to be Thirsty in Jātakaṭṭhakathā: Meaning in Buddhism
Ratchaneekorn Ratchatakorntrakoon
– MA Student, Department of Thai Language, Chulalongkorn University
Constructing “Thainess” in Thai Gastronomy in Five-Star Hotels in Bangkok: Case Studies of Nahm and Sala Rim Naam, Two Thai Restaurants Located in International Spaces in Bangkok, Thailand
Niphatchanok Najpinij
– School of Tourism and Hospitality Management, Suan Dusit Rajabhat University
Consumption of Globalized Food among Isan Women in Bangkok: Globalization versus Localization
Helle B M Aasheim
– PhD Candidate, Thai Studies Program, Chulalongkorn University
Recent Research on Food Studies (2)
Room: Queen’s Park 5
Moderator: Saikaew Thipakorn
Image of Thai Food and Thai Restaurants among Tourists in the ASEAN Market: A Case Study of Laos and Cambodia
Renumas Gulasirima
– Suan Dusit Rajabhat University
Premruetai Yambunjong
– Panyapiwat Institute of Management
Antioxidant Activities and Levels of Total Phenolic Compounds and γ Aminobutyric Acid of Extracts Derived from Thai Pre-germinated Brown Rice and Pre-germinated Rough Rice
Paweena Rattanasena
Prapassorn Bussaman
– Faculty of Technology, Mahasarakham University
Authentic Thai Food and Beverages as an Element of the Experience Economy in Hotels and Resort Clusters
Thanan Apivantanaporn
John Walsh
– The School of Management, Shinawatra University
Discussion on “Art and Food in Asia” (2)
Room: Queen’s Park 6
Moderator: Prapon Kumjim
Recapture the Discussion on Art and Food: Historical, Social, Economical and Political Context and Theoretical Frameworks (Film Screenings)
Q&A
CLOSING CEREMONY
Room: Queen’s Park 1
MC: Pram Sounsamut
16.30-17.00
Award and presentation of tokens of appreciation
Closing speech