2024 POSTER COMPETITION
The 2024 AIFST Poster Competition is now open! Thank you to all the entrants for including their posters below. Please click on the poster image to open and view the PDF version of the poster. Click here to cast your vote for the "Peoples Choice Award" for best poster | Thank you to the 2024 poster partner - SAFE QUALITY FOOD INSTITUTE
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1.Capsaicinoids recovery from capsicum and chilli plant waste Submitted by: Mursleen Yasin*, Michelle Donovan-Mak, Zhong-Hua Chen, Sunil K. Panchal. |
2. Dairy matrix and gastric digestion of fermented dairy products with different β-caseins Submitted by: DAVOR DANILOSKI *, TODOR VASILJEVIC, ANDRÉ BRODKORB, NOEL A. MCCARTHY |
3. Effect of gelatinisation and hydrolysis conditions on the physicochemical properties of faba bean milk Submitted by: OLAIDE A. AKINTAYO, ROBERT J. FALCONER, JUANITA C. LAUER, HAYRIYE BOZKURT, SHAO J. ZHOU |
4. Characterisation of Burdekin plum using magnetic resonance imaging Submitted by: Gengning Chen*, Yasmina Sultanbawa, Nyoman Kurniawan |
5.Rapid cold brew coffee production using ultrasonic technology Submitted by: Shih-Hao Chiu*, Nikunj Naliyadhara, Kourosh Kalantar-Zadeh and Francisco J. trujilloYanyan Lao |
6. Properties of Australian Native Grains for Healthy Whole-grain Foods
Submitted by: Farkhonde Abedi*, Claudia Keitel, Ali Khoddami, Thomas Roberts |
7.Effect of retorting on pH dynamics and microbial load of ready-to-eat mussels during refrigerated storage.
Submitted by: PERMAL DEO*, NGUYEN HUONG QUYNH, JUDITH HOLDS, LORA BOWES, and ANDREW BARBER. |
8. Additive effect of blueberry extracts with antibiotics against antibiotic-resistant bacteria. Submitted by: Ze Liang*, Zijian Liang, Zhongxiang Fang, Kate Howell, Hangwei Hu, Pangzhen Zhang |
9. Functional, physical, and chemical properties of flour and cookies produced from blends of selected malted cereals and wheat Submitted by: Ruth A. Iyomere*, Patrick B. Njobeo, Oluwafemi A. Adebo, Samson A. Oyeyinka, |
10. Exploiting the natural antimicrobial property of food-derived peptides Submitted by: Feijie Li*, Milton T. Hearn, Lisandra L. Martin, Louise E. Bennett |
11. Evaluating the role of Quillaja saponin as a natural emulsifier in non-dairy creamer: emulsions and spray-dried powder properties Submitted by: Deepa Dahal*, Yong Wang, Georgia Katsi, Gayle Harris, Stijn Jumelet, Cordelia Selomulya |
12. Synergistic effect of hempseed hull extract with antibiotics against antibiotic-resistant bacteria. Submitted by: ZIJIAN LIANG*, ZE LIANG, PANGZHEN ZHANG |
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13. Quercetin Microgels Alter Gut Metabolome and Reverse Oxidative Damage. Submitted by: Siyao Liu*, Zhongxiang Fang, Zijian Liang, Brunda Nijagal, Yianna Zhang, Ken Ng |
14. Surface and foaming properties of Australian camel milk Submitted by: RODRIGO NAREA*, VASSILIS KONTOGIORGOS, NIDHI BANSAL |
15. Halophytes – “salt-loving” and healthy Submitted by: SUKIRTHA SRIVARATHAN, ANH DAO THI PHAN, OLIVIA WRIGHT, YASMINA SULTANBAWA, MICHAEL NETZEL* |
16. Microbiological Safety Considerations and Practices for Cultivated Meat Production Submitted by: DEAN POWELL*, DAN Li, BEN SMITH, WEI NING CHEN. |
17. Validating Jade perch as Australia’s offering for a white flesh fish product Submitted By:NELUM PEMATILLEKE*, DAMIAN ESPINASE NANDORFY, EMMA LUNDIN, LUKAS DANNER, CHRIS STRATFORD, DAVID BLYTH, ARTUR ROMBENSO, POLLY HILDER CEDRIC SIMON, AARTI TOBIN, HA TRUONG. |
18.Encapsulation of moringa (Moringa oleifera) polyphenols and their application in food fortification Submitted By: Dillani Putri Ramadhaningtyas* and Kate Howell |
19. Addressing Food Safety in Sri Lanka’s National School Meal Program: Behavioural Interventions and Training Tools for Caterers
Submitted By: Peikun Qi*, N. Alice Lee, Frances A. Warnock |
20. Design And Development Of Personalized Food For Dysphagia Population: Soft And Bite-Sized 3D-Printed Transitional Vegan Meat.
Submitted By: Satheeshkanth*, JK Sahu |
21. Optimisation of process parameters in the formation of a ready to eat fortified extruded rice and mung bean snack
Submitted By: Oliver Jackson*, Kornpol Suriyophasakon*, Junias Tjanaria*, Jayashree Arcot, Jay Sellahewa |
22. Chemical and Biological Characterization of Organic Seleno-polysaccharides in Selenium-rich Tea
Submitted By: ZIQI QI*, ALEX DUAN, SIYAO LIU, KEN NG |
23. Use of metabolomics to uncover shelf-life differences of vacuum-packed beef and lamb Submitted By: Elerin Toomik*, Laura Rood, Richard Wilson, John Bowman, Chawalit Kocharunchitt |
24. The Effect of Vinegar and Conventional Acetate-Based Preservatives on Outgrowth of Listeria monocytogenes in Pork Ham Submitted By: Pornpun Theinsathid |
25. Yogurt made from various types of milk with the addition of a mixed culture of lactobacillus bulgaricus and streptococcus thermophillus Submitted By: Fitra Ari Aditya, Velisya Vianda Choirunnisa, Muhammad Adam Zidane, Ahmad Afif Zakariya, Muhammad Syaikhuddin |
26. The fortification of lupin protein isolate affects the nutritional and rheological properties of lupin-oat yoghurt-like application. Submitted By: Damodar Dhakal*, Elizabeth Ly, Jane Muir, Sushil Dhital |
