2026 AIFST Research Poster Award
The 2026 AIFST Research Poster Award 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. A selection of posters will be displayed at AIFST26 | Thank you to the 2026 poster partner - SAFE QUALITY FOOD INSTITUTE
|
4.Structure-function Interplay of Plant Proteins via Mild Ultrasonication Submitted by: Kinza Mukhar*, Cordelia Selomulya, Yong Wang |
2.What if the natural antimicrobials for food preservation are hidden in the ocean Submitted by: Hemavaruni Nisansala Fernando*, Md Sanowar Hossain, Jeremy M. Drake, Matthew Flavel, Damien L. Callahan, Russell Keast, Snehal R. Jadhav, Daniel Anthony Dias. |
3.Cell wall-informed engineering of intact Vicia faba seed cellular ingredients Submitted by: HENG TAMMY CHIANG*, MONIKA S. DOBLIN, ANTONY BACIC, ALEXANDRA MALES, MARTIN HOWARTH and BIPRO DUBEY. |
1.Optimising Duckweed Nutritional Quality through Nitrate Modulation for Sustainable Food Applications Submitted by: Chigozie E. Ofoedu*, James M. Cowley, Hayriye Bozkurt, & Jenny C. Mortimer |
5. Effect of Storage on the Sensory Quality of Shelf-Stable Red Lentil Dhal Processed by Advanced Thermal Sterilisation Submitted by:MAYUSHI MALSHIKA JAYAKODY*, ANDREW COSTANZO, ROBERT SHELLIE1, RUSSELL KEAST, and DANIEL A. DIAS. |
6.Physicochemical properties of hybrid cheddar-type curd gels made from bovine milk and plant protein isolates
Submitted by: Md Abid Hasan Sarker*, Christopher Pillidge, Roya Afshari, Harsharn Gill, Jayani Chandrapala |
7.Turning Brewer's Spent Grain into Health-promoting Peptides Using Lactiplantibacillus plantarum
Submitted by:MINH QUOC HA¹,²*, ANGÉLA JUHÁSZ³, MITCHELL G. NYE-WOOD³, MATHILDE BERTHEVAS¹,², TEGUH SANTOSO¹,², ZHIYU ZHAO¹,², EILEEN KITUNDU², TONY CHEN², MICHELLE L. COLGRAVE³, THAO T. LE¹,² |
8. Engineering Stable and Functional Encapsulated Butter Flavour Powders with Soluble Fibres Submitted by: Dike Yang*, Yong Wang, Brad Baker, Cordelia Selomulya |
23. Authentication of Premium Bioactive-rich Sugarcane Products Submitted By: YASARA W. H. WICKRAMASINGHE*, SNEHAL R. JADHAV, MATTHEW FLAVEL, RUSSELL KEAST, and DANIEL A. DIAS |
10.The nucleotide is turning: Typical umami compounds do not predict umami intensity in plant-based meats Submitted by: Nicholas Kuhlman*, David Jeffery, Susan Bastian, Dimitra Capone |
11. Using Sound Vibrations to Brew Espresso-Strength Coffee Without Heat Submitted by: Nikunj Naliyadhara*, Yongkai Zhu, Keyu Yue, Alison Jones, Martin Bucknall, Jayashree Arcot, Francisco J. Trujillo |
22. Effect of anticaking agent addition on the physicochemical and functional properties of partially substituted spray-dried salt
Submitted By: Vidushi Kapoor*, V. Raja, L. Mahalakshmi, Mahsa Majzoobi, Benu Adhikari, C. Anandharamakrishnan |
13. FORTIFICATION OF COTTAGE CHEESE WITH PROTEIN AND ITS SHELF-LIFE EXTENSION WITH HIGH PRESSURE PROCESSING Submitted by: NURUL BASYIRAH AMIRUDDIN KHAN*, ELIZABETH FRANKISH, COSTAS STATHOPOULOS |
14. Near-Real-Time Screening of Microbial Contamination in Food Submitted by: AMANDA LIYANAGE1,2 *, YADA NOLVACHAI1,2, AGNES MUKURUMBIRA1,2, DANIEL A DIAS1,2, SNEHAL R JADHAV1,2 |
15. Valorising legume side streams through dry and wet fractionation: compositional and functional characterisation of legume fibre-rich and starch-rich co-products Submitted by: Ruoxin Liu*, Bernadine M. Flanagan, Vishal Ratanpaul, Michael J. Gidley |
16. Saltbush (Atriplex nummularia) Powder as a Novel Sustainable Ingredient: Physicochemical Properties and Impact on Wheat Flour Noodles Submitted by: SAMIDDHI GUNATHILAKE*, SUPUNI ALUTHGE, ASGAR FARAHNAKY, MAHSA MAJZOOBI |
17. Innovative Development and Characterisation of a Beef-Based High-Protein Snack Submitted By: Sandamini Wickramaarachchi*, Michael Nesbit, Michael Just, Mauro Mocerino, Cassiana Blanca J. Villarino, Gary A. Dykes, Ranil Coorey |  18. A proof-of-concept study: Enhancing Microbial Volatile Profiles for Rapid Screening of Pseudomonas in Raw Milk Submitted By: SHERLYN ARDISON*¹,², YADA NOLVACHAI¹,², DANIEL ANTHONY DIAS¹,², SNEHAL R. JADHAV¹,² |
19. Interaction between food matrices and the gut microbiome in weaning infant using new in vitro digestion and colonic fermentation model
Submitted By: Shibo Ma*, Chaminda Senaka Ranadheera, Amy Logan |
20. Green Wheat Freekeh as a Sustainable Future Food: Structural and Functional Characterisation of Starch
Submitted By: SUPUNI ALUTHGE*, AIDA GOLNESHIN, ASGAR FARAHNAKY, SYLVIA URBAN, MAHSA MAJZOOBI |
21. Low-acyl gellan gum for structuring glucono-δ-lactone triggered cold-set emulsion gels
Submitted By: Tan Ying Wang*, Canice Chun-Yin Yiu, Carol Hiu Wai Yan, Yong Wang, and Cordelia Selomulya |
12. Effects of autolysis and enzyme proteolysis on the rheological properties of yeast suspensions and extracts. Submitted by: Nobukhosi P. Moyo *, Nic Roberts, Sally L. Gras, Gregory J. O. Martin |
9. Enhancing protein recovery and functionality of Spirulina protein through ultrasound-assisted alkaline extraction. Submitted by: Mohammad Tarahi*, Asgar Farahnaky, Mehran Ghasemlou, Muthupandian Ashokkumar, Mina Dokouhaki |
