| Time | Topic | Speaker |
08:30-08:50 | Registration | |
08:50-09:00 | Welcome address & opening comments | |
| Chair: Dr. Shu-Ling Hsieh (NKMU) | ||
09:00-09:40 | Processing technologies to ensure food safety | Dr. Yen-Con Hung |
09:40-10:20 | Novel in-package thermal processing technologies based on microwave energy for food safety | Dr. Juming Tang |
10:20-10:40 | Break | |
10:40-11:20 | High hydrostatic pressure processing for food quality and safety | Dr. Yi-Cheng Su |
11:20-12:00 | Feasibility of applying N-halamines for food safety and quality improvement | Dr. Tung-Shi Huang |
| 12:00-13:20 | Luncheon | |
| Chair: Dr. Yung-Hsiang Tsai (NKMU) | ||
13:20-14:00 | Marine toxins responsible for food poisonings in Japan | Dr. Osamu Arakawa |
14:00-14:40 | Diversity of Listeria phages and their applications for food safety | Dr. Kitiya Vongkamjan |
14:40-15:00 | Break | |
15:00-15:40 | Korean monitoring and inspection system on the safety and quality of fisheries products | Dr. Sang Moo Kim |
15:40-16:20 | Antibacterial and preservative efficacy in sailfish by using vacuum package and allyl isothiocyanate | Dr. Chia-Min Lin |
| 16:20- | Comprehensive discussion | |
DAY1
DAY2
| Time | Topic | Speaker |
| Chair: Dr. Chia-Min Lin (NKMU) | ||
09:00-09:40 | Histamine Fish Poisoning in Taiwan | Dr. Yung-Hsiang Tsai |
09:40-10:20 | The rapid detection of inferior and adulterated food | Dr. Chia-Hung Kuo |
| 10:20-10:40 | Break | |
10:40-11:20 | Chemoprevention of obesity by curcuminoids | Dr. Ching-Su Lai |
11:20-12:00 | Heat treatments and high pressure processing on reducing histamine hazard in seafood | Dr. Yi-Chen Lee |
| 12:00- | Comprehensive discussion | |