NEWS AND EVENTS
TFoodS 2024 Conference
05 Nov 2024
TFoodS is where global experts in food texturization, agriculture, nutrition, food chemistry, health, and the circular economy converge in òòò½Íøto showcase the latest breakthroughs, innovative technologies, and revolutionary products. This event bridges academia, industry, and public agencies, an platform for potential public-private partnership in future of food.
🎤Prof. Chen, an expert in Sensory Science, shared insights into food texture and mouthfeel, while Dr. Osen presented on advancements in protein functionality and sustainable food solutions.
Prof. Chen presented on the evolving role of food in promoting health and well-being. His talk, “Oral Dynamics of Eating and Drinking,” explored how food provides not only nutrients and energy but also sensory pleasure. He discussed the complexities of sensory stimulation, food-saliva interactions, and flavor release, highlighting the oral physiological principles involved. Despite advances, Prof. Chen emphasized the need for a deeper understanding of the mechanisms behind sensory enjoyment and food texture perception.
Dr. Osen’s presentation, “Texturization of Alternative Proteins for Consumer Acceptance,” addressed the shift in consumer habits toward health-conscious and sustainable diets. He highlighted SIFBI’s Alternative Protein Development Platform (APDP) and its role in pioneering ingredients from alternative protein sources like grains, fungi, and yeast, tailored for diverse food applications. His talk also explored how processing techniques can potentially improve the sensory, nutritional, and functional qualities of these proteins, and introduced the Food Tech Innovation Center (FTIC) - a pilot-scale facility dedicated to accelerating the commercialization of alternative protein-based foods.
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