EAFTA 2021@Sanya, China, and by zoom cloud Nov. 26-28, 2021_______________________________________________________________________________________________________________________________________________________________________________Keynote speakers
Speaker
Shugo Watabe

School of Marine Biosciences
Kitasato UniversityJapanHe is Professor of Marine Biochemistry, Kitasato University
School of Marine Biosciences and Professor Emeritus of theUniversity of Tokyo. He is conducting researches on various
aspects of marine organisms, including food science, muscle
biochemistry and development, marine metagenomics andbiomineralization. He is also participating in various academic
societies of Japan such as Director of The Foundation ofAgricultural Sciences of Japan and Member of Science Councilof Japan. He graduated from Faculty of Agriculture, theUniversity of Tokyo, in 1971 and got the Ph.D. degree(Agriculture) from the University of Tokyo in 1976. After heworked as Assistant and Associate Professor from 1977 to1994, he organized his lab as Professor in the University ofTokyo until 2012. After retirement, he moved to Kitasato
University and has been engaged as Professor to date.

Presentation Title:
Molecular Mechanisms Involved in Changes of Thermally Induced Gel Properties ofFish Meat Paste during Two-Step Heating Procedure

Speaker
Min-Jie Cao

College of Food and Biological Engineering
Jimei UniversityChina
Professor Min-Jie Cao is working in the college of Food andBiological Engineering, Jimei University, China. His researcharea includes Protein Science, Enzymes, Aquatic Products
Processing, Utilization of Marine Food Processing Byproducts.
After graduation from Shanghai Fisheries College (ShanghaiOcean University) in 1985, he worked as an assistant in Xiamen
Fisheries College (Jimei University). Professor Cao obtained his
PhD from Nagasaki University, Japan in 2000 and then worked
as a research fellow in National University of Singapore till 2002.
From 2003 to date, he worked as a professor in Jimei University.

Presentation Title:
Effective utilization of shellfish processing byproducts

EAFTA 2021@Sanya, China, and by zoom cloud Nov. 26-28, 2021_______________________________________________________________________________________________________________________________________________________________________________Speaker
Hang Xiao

Department of Food Science
University of Massachusetts Amherst
The United StatesDr. Hang Xiao is a professor of the Department of Food Science,
University of Massachusetts Amherst. He obtained Ph.D. fromthe University of Wisconsin-Madison and had post-doctoral
training at Rutgers University. His long-term research goal is todevelop food-based strategies to prevent major chronic diseases
in humans such as cancer. Currently, Dr. Xiao is working onidentifying potential disease preventive food components(nutraceuticals) and elucidating their molecular mechanisms.
Moreover, he is developing novel approaches to enhance theefficacy of nutraceuticals in fighting against chronic diseases byinvestigating
possiblesynergistic
interactions
among
nutraceuticals and pharmaceuticals and utilizing novel fooddelivery systems to increase the bioavailability of nutraceuticals.
He has published more than 300 peer-reviewed manuscripts andis a highly cited scientist globally. He is Associate Editor ofComprehensive Reviews in Food Science and Food Safety,
Critical Reviews in Food Science and Nutrition, and Food &Function. Dr. Xiao has received multiple research awards such as
Fellow of Institute of Food Technologists (IFT) and American
Chemical Society (ACS), Mary Swartz Rose Young InvestigatorAward from American Society for Nutrition (ASN), Samuel Cate
Prescott Research Award, and Babcock-Hart Research Award from the Institute of Food Technologists (IFT),
and International life Science Institute (ILSI) North America Future Leader Award.

Presentation Title:
Gut microbiota mediated metabolism of nutraceuticals is critical for their biological
functions

Speaker
Soottawat Benjakul

International Center of Excellence in Seafood Scienceand innovation (ICE-SSI)
Prince of Songkla UniversityThailand

Prof. Dr. Soottawat Benjakul is a professor in Food Science andTechnology, International Center of Excellence in Seafood Scienceand innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla
University (PSU), Hat Yai, Songkhla, Thailand. He received his Ph.D.
(Food Science and Technology) from Oregon State University, USA in
1997 under the support from the Fulbright scholarship. After
graduation, he joined the Department of Food Technology (PSU). He
has focused his research on seafood science and technology. His major
fields of interest are the seafood quality as well as the valorization offish processing byproducts. He is interested in tackling the problem
associated with seafood quality loss. He has currently focused hisresearch on non-thermal processes and natural additives for shelf-life
extension of seafood and products. Moreover, he has emphasized his research in utilization of

EAFTA 2021@Sanya, China, and by zoom cloud Nov. 26-28, 2021_______________________________________________________________________________________________________________________________________________________________________________

seafood processing byproducts via conversion to value-added products, especially functional
ingredients or nutraceuticals. He has received the research grants from national and international
agencies. Within approximately 24 years of his career path, he has been named as several prestigious
award recipients. He has published more than 830 research articles in peer-review international
journal indexed by Web of Science with H-index of 80. He was also named as the winner of theinvention awards related with the development of value-added products based on fish processing
leftover from the international exhibition of invention. He has been listed as the top 1% ofresearchers for most cited documents in the field of Agricultural Sciences by Clarivate Analytics for
6 consecutive years. He has established ‘International Center of Excellence in Seafood Science andInnovation, ICE-SSI’ at PSU to strengthen the seafood research and extension in Thailand andsoutheast Asia. He has served as the reviewer for a number of journals as well as research proposals
submitted to several granting agencies. He was appointed as editorial board for Journal of Food
Biochemistry since 2000, for Fisheries Science since 2015, for Journal of Food Science since 2016,
for Science Asia since 2020 and for Foods since 2021. He has also served as the associate editor forInternational Aquatic Research since 2010. He has been invited as the keynote speaker, particularlyin the field of seafood processing and quality. He has more than 20 book chapters and two books.

Presentation Title:
Use of plant phenolics as the additives in fish/shellfish and products