Keynote Speakers

Speaker I


Prof Nyuk Ling Chin
Departmen of Process and Food Engineering, Universiti Putra Malaysia

Nyuk Ling Chin obtained her Ph.D in Chemical Engineering from University of Manchester Institute of Science and Technology (UMIST), United Kingdom at the age of 26. She is now a Professor with the Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia. She is a registered professional food engineer with Board of Engineers Malaysia and a chartered chemical engineer with Institute of Chemical Engineer, UK. She lectures on food engineering operations and systems. Her research is on physical and engineering properties of food and natural products with aims of structuring food tailored towards end-user functionality for improved texture, appearance, perception, shelf life stability, consumer acceptability and healthiness. Her focus operations include mixing, heating, baking, spray-drying, freeze-drying and extraction where physical properties including rheological aspects are studied fundamentally. Her most recent projects are on food authentication; in particular, honey and bird nest origin traceability. She has 125 journals published. She receives recognitions from the many professional services rendered being an invited foreign lecturer, an editor of Journal of Food and Bioproducts Processing and others, an invited speaker in local and international conferences and seminars, a panel judge for research competitions, a panel reviewer for research grant proposals, a panel examiner for curriculum and programme reviews, and a visiting professor to other institutions.

Speaker II


Honorary Distinguished Prof. Jinchyau Peng
National Chung-Hsing University, Taiwan

Prof. Jinchyau Peng was born in Taiwan. His major at his BS degree (National Chung-Hsing University at 1976) and MS degree (National Taiwan University at 1978) was in Agricultural Machinery. He completed his PhD from University of Missouri-Columbia, MO, USA at 1991 and major in Food Engineering. Since 1980, he has been working in National Chung-Hsing University as an Instructor, Associate Professor, Professor, and Distinguished Professor. Now he is an Honorary Distinguished Professor. He had been as a chairman in the Bio-industrial Mechatronics Engineering Department from 2002 to 2005. He had received the “Youth Medal” by the Government at 1985 and the “Academic Achievement Award” by the Institute of Chinese Agricultural Machinery at 2007. His research areas include the applications of extrusion technology, food engineering and food machinery, the developments of agricultural machinery. He has published more than 110 papers in different reputed journals and more than 130 meeting and conference reports.

Speaker III


Prof. Gihyung Ryu
Food Science and Technology, Kongju Nationnal University, Sourth Korea

Gi-Hyung Ryu is a professor of cereal process engineering at Kongju National University (KNU), Korea. He was a dean of the College of Industrial Science, vice president of Planning, KNU. He is current a president of Korean Society of Food Engineer. His research interest is cereal processing and textured vegetable protein (animal-free meat), including the extrusion process, puffing mechanism, and process analysis. He has designed a lab-scale twin extruder for production of textured vegetable protein and puffed rice snack with carbon dioxide injection. Ryu has published more than 160 peer-reviewed papers and book chapters on cereal processing. He received his B.S. degree in food science and M.S. degree in food engineering from Gyeongsang National University and Korea University, respectively. He obtained his Ph.D. degree at Kansas State University and is a specialist in food extrusion cooking. Ryu is a KSFE, AACC International and IFT member.