21/02/2023 – 22/02/2023
9:00 am – 5:00 pm
LT 34, Science Drive 1, National University of Singapore
New initiatives and research by government agencies, academia, agri-technology and food sectors are reviewing protein needs in the context of production, health and sustainability. Within Southeast Asia, it is timely to re-assess protein sources, requirements and intakes, and to evaluate protein quality in our varied diets. New knowledge on protein science and novel protein sources will inform dietary recommendations, advance innovation and product development, and help address nutritional and sustainability gaps.
This symposium will bring together subject experts, researchers, health professionals, food scientists, government agencies, industry and product innovators to share and discuss the latest from research to development.
This 1.5-day symposium will be hosted in a hybrid format (In-person & virtual).
Registration Rates are as follows:
**Virtual registration is applicable only for participants outside of Singapore.
Registration is open until February 16, 2023, 23:59 SGT.
Note: Certificate of attendance is available upon request.
PROGRAM AND SPEAKERS
DAY 1: Tuesday, February 21, 2023
DAY 2: Wednesday, February 22, 2023
The following posters were submitted by several academicians and researchers, students, healthcare professionals, government, policy and regulatory authority, and industry innovators, in line with the symposium's session themes. Browse through and download their abstracts and e-posters below.
There will be a dedicated e-poster Q&A session on end of Day 1 (Tuesday, Feb 20, 4.30-5.30pm). Click here to post your questions to the authors.
Session Theme 1: ReLook Protein Science, Requirements and Consumption Impacting Nutrition, Health and Sustainability
Session Theme 2: Review and Assess Protein Quality and Dietary Shifts
Session Theme 3: Protein and Health – Research and Guidance for Optimal Functional Benefits
S3-7: Impact of Exercise and Leucine-enriched Protein Supplementation on Physical Function, Body Composition, and Inflammation in Pre-frail Older Adults
Reshma Aziz Merchant, Yiong Huak Chan, Denishkrshna.A, Santhosh Seetharaman, Lydia Au, Vidhya Na-chammai, Alexa Lai, Vanda Ho, Beatrix Ling Ling Wong, Eunice Pang, Kalpana Bhaskaran and Charissa Lim
S3-4: Does Consumption of Whole Legumes, as a Source of Plant Proteins, Increase Serum Uric Acid?
Alvin Surya Tjahyo, Sumanto Haldar, Shalini Ponnalagu, Farhana Osman, Shia Lyn Tay, Priya Govindharajulu, Susanna Lim Poh Suan, Kat Long Hui Wong, Christiani Jeyakumar Henry
S3-6: Effectiveness of the Nutrition Education Module on the KAP of Stunting among Mothers, MDD and HAZ Z--scores of Children Aged Below 2 years old in Terengganu, Malaysia
Tengku Fatin Nadhirah Te Ku Nor, Bee Suan Wee, Myat Moe Thwe Aung, Marhazlina Mohamad, Mohd Razif Shahril, Aryati Ahmad, Che Suhaili Che Taha, Karimah Fakhriah Ismail
Session Theme 4: Future of Protein – Technologies and Value Proposition of Alternative and Complementary Sources
Session Theme 5: Innovations to Meet Consumer Acceptance and Regulatory Science Development
S5-4: Allergens in Edible Cricket (Acheta domesticus): Extraction Methods and (human IgE) Antibody Reactivity
Shaymaviswanathan Karnaneedi, Elecia B. Johnston, Utpal Bose, Angéla Juhász, James A. Broadbent, Sally Stockwell, Keren Byrne, Sandip D. Kamath, Vachiranee Limviphuvadh, Thimo Ruethers, Sebastian Maurer-Stroh, Michelle L. Colgrave, Andreas L. Lopata