We are delighted to announce the following speakers for the Food Oral Processing Conference 2018.
Conference Opening by Dame Jessica Corner
Plenary Session - Jianshe Chen - Progress and Challenges of Food Oral Processing
Dr. Jianshe Chen is a specially appointed professor at Zhejiang Gongshang University and leads a newly established research laboratory of food oral processing. His research focuses on the physical, physiological, and psychophysical principles of eating and sensory perception and aims to apply such principles in the design and manufacturing of quality tasty food for consumers’ satisfaction and well-being, in particular for disadvantaged consumers (e.g. elderly, patients, infants, etc). Dr. Chen is the editor-in-chief of the Journal of Texture Studies and serves as a member of the editorial board for a number of peer reviewed journals (e.g. Food Structure, Current Opinion in Food Science, Food Science and Human Wellness, etc). He is an elected fellow of the Institute of Food Science and Technology (UK) and a member of Food Committee of the Royal Society of Chemistry (UK). He is also a board member of the International Dysphagia Diet Standarisation Initiative, working to establish standard terminologies of texture modified diets for dysphagia patients and, for this work, he received an award for “Outstanding Contributions in International Achievement” from American Speech-Language Hearing Association in 2016. Dr. Chen was also awarded as a “One Thousand Talented Scholars” in 2015 by Chinese government.
Invited Speaker - Andries van der Bilt - The Influence of Oral Processing on Food Perception
Andries van der Bilt graduated as a physicist in 1973 from the Leiden University, the Netherlands. In 1978, he obtained his PhD degree from the Leiden University on magnetic ordering at low temperatures. He continued working on this topic for 2 years as a postdoctoral fellow at the University of Illinois at Chicago, USA. In 1980, Andries worked on automatization of 3-D viewing of crystal structures at the Radboud University Nijmegen, the Netherlands. In 1981, he started working as an associate professor on oral physiology in the Dental Department of the Utrecht University and from 2000 at the University Medical Center Utrecht, the Netherlands. He has performed research on various aspects of chewing including neuromuscular control of the chewing process, oral factors influencing masticatory function, oral function in various groups of patients, influence of food characteristics on chewing and the influence of oral processing on food texture perception.
Invited Speaker - Nikolaos Giannakopoulos - Dentistry
Nikolaos Nikitas Giannakopoulos is Associate Professor at the Department of Prosthodontics, University Clinic of Würzburg, Germany. His research covers oral physiology, painful disorders of the stomatognathic system and endpoints of prosthodontic treatment. He is treasurer of the European Academy of Craniomandibular Disorders. In the field of Food Oral Processing, he was heavily involved in the development of an innovative scanning method for assessment of masticatory performance. He used this in combination with other outcome measures in several studies giving insight in the way the occlusal characteristics of overdentures get involved in the chewing process. A significant part of his current research collaboration with Karlsruhe Institute for Technology (KIT) is contributing to the finalization of a sophisticated finite-element-model of the stomatognathic system. This model can realistically simulate the chewing process under different conditions.
Invited Speaker – Martine Hennequin - Dentistry
Martine Hennequin is the Head of the Center of Clinical Research in Oral health and Clinics (CROC EA4847), of the University of Clermont Auvergne, France. The research axis of the team is centred on the relationships between oral health, mastication and nutrition, aiming to justify, based on research, dental treatments and actions in prevention that are necessary in oral health. She is a clinician scientist specialist in dental medicine and special care dentistry. Her own research is related to the deficiencies and incapacities in oral health in persons with disabilities, preschool children, the elderly and obese, with special interest on the methodological aspects for measurements of mastication.
Invited speaker - Elisabeth Guichard - From Food Texture to Global Perception
Elisabeth Guichard is Research Director at INRA (National Agronomic Research Institute). She is co-leader of a research group on “molecular interactions, in-mouth mechanisms and flavour perception” in CSGA (Centre des Sciences du Gout et de l’Alimentation) in Dijon, France and chairperson of COST- ACTION 96: "Impact of interactions between food matrix and small ligands on flavour and texture" (1995 to 2000). Elisabeth has coordinated many collaborative projects including “Understanding and modeling in-mouth mechanism for predicting stimuli release” (2008-2011), “Determinants of intervariability of fat perception in human” (2013-2016). She has authored more than 150 publications in peer review international journals, 42 book chapters, 114 oral communications and 120 posters in international congress in the field of food science, interactions between aroma compounds and food matrix, in-mouth aroma release in relation with perception.
Invited Speaker - Bryony James - Physical Response of Food to Oral Processing
Professor Bryony James, Deputy Dean of the Faculty of Engineering at the University of Auckland and Professor in the Department of Chemical and Materials Engineering, is a materials engineer who has strayed from the true path of metals, plastics and ceramics and now studies food. Her research is rooted in traditional materials science approaches with particular emphasis on characterisation of structure and its impact on food properties and oral processing. As food structure is altered by chewing, so too chewing alters food structure and as we spiral towards the gullet things become increasingly complex. It’s this challenge that currently puts pennies in her shoes and drives her research programme in food texture and its impact on satiation. She also has ongoing projects linking structure and rheology of chocolate to its oral and functional properties, and the impact of ageing on chewing ability and perception of texture. In conjunction with Pernod Ricard Winemakers NZ she has investigated novel ways of removing proteins from wine, and has worked with Fonterra examining the impact of structure on the functional properties of dairy products; thus achieving the enviable position of “chief cheese and wine” researcher in the Faculty of Engineering.
Invited Speaker - Joanne Hort -Consumer Insights
Professor Joanne HortBEd (Hons), PhD, CSci, FIFST RSensSci is the Fonterra-Riddet Chair of Consumer and Sensory Science at Massey University, previously Chair of Sensory Science at the University of Nottingham where she established the University of Nottingham Sensory Science Centre internationally renowned for both its sensory training and research into flavour perception. Her multidisciplinary approach combining analytical, brain imaging and sensory techniques has provided rich insight into multisensory interactions, individual variation and temporal changes in flavour perception and emotional response to sensory properties leading to over 100 scientific publications with research funding obtained from RCUK, multi-national Industries and Charitable foundations. She is co-author of the key text in Sensory Science Sensory Evaluation: a Practical Handbook and sits on the editorial board of Food Quality and Preference and Chemosensory Perception. She is a Fellow of the UK Institute of Food Science and Technology and a founder member and past Chair of the European Sensory Science Society.
Invited Speaker - Sue Francis - Functional MRI for Consumer Understanding
Professor Sue Francis is a Professor at the Sir Peter Mansfield Imaging Centre, University of Nottingham. Her research has centred on developing Magnetic Resonance Imaging (MRI) methods for biomedical applications. Her major interests include the application and development of functional magnetic resonance imaging (fMRI) techniques in neuroscience to study brain function, as well as quantitative imaging methods in MRI, with a particular interest in the development of Arterial Spin Labelling (ASL) methods to non-invasively assess tissue perfusion in the brain and body organs. A particular research interest is exploiting the capabilities of high and ultra-high field (7 Tesla) MRI for basic neuroscience, and clinical applications of fMRI and quantitative MR. She has published a number of papers on neural imaging studies of taste and aroma, with a number of recent studies on the oral perception of fat emulsions and taste phenotype including thermal taster status.
Invited Speaker - Jeyakumar Henry - Mastication and the Glycemic Index
Professor Jeyakumar Henry is Director of the Clinical Nutrition Research Centre, A*STAR in Singapore and Professor at the Department of Biochemistry, National University of Singapore. He initially trained as a Food scientist and obtained his PhD in Nutrition from the London School of Hygiene and Tropical Medicine. His interests have been in understanding glycemic control, the role of glycaemia in body weight regulation, food-nutrient interactions and functional foods. He was a Board member of UK Food Standards Agency and member of the general Advisory Committee on Science of the Food Standard Agency. Professor Henry has published over 250 papers. In 2010 he was awarded the British Nutrition Foundation prize for his outstanding contribution to Nutrition. He was made a Fellow of the International Academy of Food Scientists and Technologists (2012). He has recently been the scientific commentator on the highly successful TV program “Food Detective” that has been aired worldwide.
Invited Speaker - Mats Stading - Rheology and Swallowing of Foods
Professor Mats Stading leads the Product Design and Perception group at Research Institute of Sweden, RISE, and he is also Adjunct Professor at Industrial and Materials Science at Chalmers University of Technology, both located in Gothenburg, Sweden. Professor Stading is President of the European Society of Rheology, and is a specialist in rheology of biopolymers, foods and biological systems. He has coordinated EU and national projects, and is currently heavily involved in projects regarding flow of protein and polysaccharide systems e.g. on dysphagia and alternative food protein sources.
Invited Speaker - Catriona Steele - Interventions for Dysphagia
Professor Catriona M. Steele is a clinician scientist working in the area of swallowing and swallowing disorders. She has a background as a medical speech-language pathologist, and is Director of the Swallowing Rehabilitation Research Laboratory at the Toronto Rehabilitation Institute – University Health Network (www.steeleswallowinglab.ca). Dr. Steele is a Professor in the Department of Speech-Language Pathology at the University of Toronto and is in demand as a teacher and workshop instructor around the world.Professor Steele holds research funding from the National Institutes of Health (USA) as well as several active industry contracts. She is a member of the Board of Directors for the International Dysphagia Diet Standardisation Initiative (www.iddsi.org).