EAFTA2023 & 7th ISPFB Program
DAY117th, May (Wed)Bld. 1 (Agri. campus)

9:00 - 17:00

Registration

8:30 - 17:30

Program Committee Meeting

DAY2Changing the world from Rikuzentakata: Promoting
fisheries through seafood education activities

18th, May (Thurs)

Place: Montgomery Dickson Hall, Iwate University
Rikuzentakata Global Campus

Chunhong YUAN
(Iwate University, Japan)

Room: Hokuto Hall, (and Poster Hall)

Presentation No.

Speaker

Session Chair

Presentation Title

Registration Room: Hokuto Hall (Faculty of Education)

8:30 - 9:00

9:00 - 9:15

Opening

9:15 - 10:00

Plenary (PL-1)

Prof. Masahiro MIZUNO (Vice President, Iwate University, Japan)
Prof. Koichi TAKAKI (Iwate University, Japan)
Prof. Tooru OOIZUMI (EAFTA)
Prof. Noriyuki TANAKA (NPO FSMILE)

Masaharu SIRATANI

Megumi NISHIMUKAI(Iwate University, Japan)

Prospective Plasma Contribution to Fourth Agricultural
Revolution

Koichi TAKAKI(Iwate University, Japan)

Coffee Break

10:00 - 10:15
10:15 - 11:00

Plenary (PL-2)

Masayoshi KAZATO

Everything You Need to Know to Make Sushi and Finding
Fascinating Japanese Foods Products

Chunhong YUAN
(Iwate University, Japan)

11:00 - 11:45

Plenary (PL-3)

Hiroyuki SHIMONOTo Boost Rice Productivity under a Changing Climate

Megumi NISHIMUKAI(Iwate University, Japan)

Lunch (meeting) Room: Hokuto Hall (Faculty of Education)

11:45 - 13:00
13:00 - 13:40

Plenary (PL-4)

Shugo WATABE

Thermal gelation mechanisms of fish meat paste - How does
myosin molecule participate?

13:40 - 14:20

Plenary (PL-5)

Ying LIU(Online)

The Current State and Prospect of Recirculating Aquaculture
Systems in China

14:20 - 14:45

Invited (I-1)

Ruhşan ÖZDEMİR ÇİFÇİStudies on Measuring of Fruit and Vegetable Losses
Throughout the Supply Chain and Awareness-RaisingCampaign “Save Your Food” in Turkey

14:45 - 15:10

Invited (I-2)

Youling L. XIONG

Plant polyphenols as natural compounds to modulate muscle
food quality attributes

15:10 - 15:35

Invited (I-3)

Min-Jie CAO(Online)Hiroki SAEKI(Hokkaido University, Japan)
Tran Thi My Hanh
(Nha Trang University, Vietnam)

Effective utilization of shellfish processing byproducts
Coffee Break

15:35 - 15:50
15:50 - 16:05

Oral (O-1)

Eko SUSANTO（Online）

Optimation extraction of microalgae pigments usung virgin
coconut oil

16:05 - 16:20

Oral (O-2)

Wenzhao LI

Enhancement of anti-inflammatory activity of fish myofibrillar
protein by Maillard-type glycation and its molecular mechanism

16:20 - 16:35

Oral (O-3)

Gaoshang LI

Fresh-keeping effect of 3D printed surimi improved by Ca2+nano starch-lutein and its freshness indicator mechanism basedon printed anthocyanin

16:35 - 16:50

Oral (O-4)

Zhiheng HU

16:50 - 17:05

Oral (O-5)

Kanako HASHIMOTO

Sensory test and lipid analysis of Striped marlin Kajikia audax
for sashimi

17:05 - 17:20

Oral (O-6)

Nurilmala MALAImprovement added value of fishery byproduct as halal gelatin

17:20 - 17:45

Invited (I-4)

Tran Thi My HANH

Overview of Vietnam's aquatic sector during the period 20152022 and vision to 2045

Jing XIE(Shanghai Ocean University, China)
Tooru OOIZUMI
Preservation and bacteriostasis functions of citral nanoemulsion (Fukui Prefectural University, Japan)
on golden pomfret during 4 degrees C

17th, May (Wed)~20th, May (Sat) Online and Onsite Poster Session
18:00- 18:30
18:30 - 20:30
DAY3

Heading for the banquet
Hotel Metropolitan MoriokaBusBanquet
19th, May (Fri)AgendaRoom: Hokuto Hall (Faculty of Education)
SpeakerPresentation Title

8:45 - 9:10

Invited (I-5)

Noriyuki TANAKA

Rethinking on food system for sustainable world

9:10 - 9:35

Invited (I-6)

Kun QIAN(Online)

Food literacy behavior change toward post-pandemic society

9:35 - 9:50

Invited (I-7)

Hayato MAEDA

9:50 - 10:05

Invited (I-8)

Yoshiaki ITO

Functionality of natural pigments in food products

Biological functions of phenethyl isothiocyanate for glucose andlipid metabolisms.

10:20 - 10:45

Invited (I-9)

De-Xing HOU

Anthocyanin food innovation: from laboratory bench to dining
table

10:45 - 11:00

Invited (I-10)

Yuya KUMAGAI

Polysaccharides from brown algae: relationship between
structure and function

11:00 - 11:15

Invited (I-11)

Ling WENG

Make Your Idea a Cuisine: How Innovation is Made on Food.

11:15 - 11:30

Oral (O-7)

Qingqing JIANG

Contribution of structural rearrangement and molecularinteractions on quality improvement of frozen fish fillets

11:30 - 11:45

Oral (O-8)

Yulei CHEN

Involvement of Endogenous Proteases in Abalone Muscle
Softening.

11:45 - 12:00

Oral (O-9)

Peiling YAN(Online)

Microstructure and physicochemical properties: Effects ofdifferent pretreatment combined with dual-frequency ultrasoundon quality of large yellow croaker (Pseudosciaena crocea)
during cold storage

13:00 - 13:25

Invited (I-12)

Yoshihiro OCHIAI

Oxidation and reduction mechanisms of fish myoglobins

13:25 - 13:50

Invited (I-13)

A. K. M. Azad SHAH

Application of plant extracts as natural additives for thepreservation of fishery products

13:50 - 14:15

Invited (I-14)

Wenhui WU

The study on marine natural product a new isoindolone FGFCI
for fibrinolysis

14:15 - 14:30

Oral (O-10)

Huamao WEICondition-dependent Adenosine Monophosphate
Decomposition Pathways by Endogenous Enzyme in Striated
Adductor Muscle from Japanese scallop (Patinopectenyessoensis)

14:30 - 14:45

Oral (O-11)

Xin LU

Shape Analysis and Vitality Estimation of pacific oyster(Crassostrea gigas) Using Three-Dimensional MorphometricTechniques

14:45 - 15:00

Oral (O-12)

Quyen T.H. TRAN（Online）

Enzyme-assisted extraction and characterization of collagenfrom Basa fish (Pangasius bocourti) skin

15:00 - 15:15Oral (O-13)

Golam RASUL（Online）

Factors influencing nutritional composition, quality and safety ofdried fishery products

Youling L. XIONG(Kentucky Univerisity, USA)
Yuya KUMAGAI(Hokkaido University, Japan)

Lunch (meeting)

12:00 - 13:00

15:15 - 15:30

Coffee Break

15:30 - 18:00

Workshop : International standardization of K-value testing method as freshness index for fish
Invited (I-15)

Kunihiko KONNO

K -value, a freshness index of fish. its innovative application formodern demand

15:45 - 16:00

Invited (I-16)

Yaqin HU
(Online)Characterization of anthocyanin-based film and its application infish freshness monitoring andpreservation

16:00 - 16:15

Invited (I-17)

Yuan LI(Online)

The factors affecting K-value of small yellow croaker(Larimichthys polyactis ) under different packaging condition
and a new spoilage potential algorithm

16:15 - 16:30

Invited (I-18)

Zhuolin WANG

Postmortem biochemical changes of Spotted Mackerel(Scomber australasicus ) during ice storage by using K-value

16:30 - 16:45

Invited (I-19)

Yuko MURATA

Changes in the K-value in several fishes and the benefits ofapplying K-value in the distribution of fisheries products

16:45 - 17:00

Invited (I-20)

Takeya YOSHIOKA

Validation of a simplified method for determination of K-value byinterlaboratory study

17:00 - 17:15

Invited (I-21)

Keisuke MORIYA

Effect of Freshness before Freezing on the Quality of Thawed
Meat in Japanese Pilchard Landed at Ports in Eastern Hokkaido

17:15 - 17:30

Invited (I-22)

Yoshiaki YAMANO

17:30 - 18:00
18:00 - 18:15

Nurilmala MALA
(Bogor Agricultural University,Indonesia)
Yoshihiro OCHIAI(Tohoku University, Japan)

Coffee Break10:05 - 10:20

15:30 - 15:45

Session ChairRegistration

8:30 - 8:45

Introduction to standardization in ISO
General Discussion
Closing Ceremony

De-Xing HOU(Kagoshima University, Japan)
Emiko OKAZAKITokyo University of Marine ScienceandTechnology, Japan )Toshiyuki SUZUKI(Japan Fisheries Research andEducation Agency)