25-26 Feb, 2025
Ho Chi Minh City, VIETNAM

Novotel Saigon Centre

Register

13th Starch Value Chain Asia

25-26 Feb, 2025 - Ho Chi Minh City, VIETNAM

Novotel Saigon Centre

10

Days Remaining

Act Now

HOTEL INFORMATION

CMT has arranged special discounted room rates at VND 2,645,000 / VND 3,090,780 nett (Superior Room Single / Double) per room per night with breakfast (subject to room & rate availability) for delegates at Novotel Saigon Centre.

*Rates are strictly applicable to registered delegates only.

Please download Hotel Reservation Form from the link below, and send completed form with full credit card details to:

Novotel Saigon Centre

167 Hai Ba Trung, Vo Thi Sau Ward, District 3,
Ho Chi Minh City - 700000

Contact Person: Hotel Reservation Team
Phone :84 (28) 3822 4866
Email : Click here to Email

Click here to download reservation form


Reservation cut off date :24-01-2025

Be a Sponsor or Exhibitor!

This event is an excellent platform to promote your organization to influential players and investors in the industry. Sponsorship opportunities available include Corporate, Exclusive luncheon & Cocktail sponsor. Contact cynthia@cmtsp.com.sg for more information.
Exhibition / catalogue display can be arranged upon request. Contact hafizah@cmtsp.com.sg

Who will you Meet?

Starch/Cassava Producers & Processors | Ingredient Suppliers | Starch Exporters & Traders | Technology Providers | Food Manufacturers and Brand Owners | Bioethanol Producers | Bioplastics Manufacturers | Investors and Venture Capitalists | Research Institutions / Consultants / Government and Regulatory Bodies and more...

OPPORTUNITIES

Explore benefit of supporting us as Industry/Media/Association partners.

Send email to

media@cmtsp.com.sg

Launching latest product? Introducing new venture? Announcing innovative technology?

SPONSOR OPTIONS

Local Small Enterprise

If you are a start-up or a small local company & wish to attend - contact

hafizah@cmtsp.com.sg

Looking for a platform to speak & share your expertise with the industry?

Submit your

PAPER PROPOSAL

Group Bookings

Attend with a team of 3 or more at special discounted fee

REGISTER HERE

08:00

Registration

09:00

Chairman’s Introduction

09:10

The role and position of cassava in Vietnam's agricultural map

09:30

Sustainable cassava development in Vietnam & opportunities to improve the value chain

Nghiem Minh Tien, Chairman

Vietnam Cassava Association

09:50

Discussion. Followed by Morning Break

10:20

Future of Vietnam's Ethanol Industry: Navigating Feedstock Challenges and Opportunities for Sustainable Growth

Vu Kien Trung, COO

Tung Lam Co. Ltd. (Hanoi Head Office)

General Secretary
Vietnam Biofuel Association

10:50

Enhancing sustainable cassava production systems in the Asean region

11:20

Navigating supply shortages and geopolitical tensions: challenges for the cassava starch industry

11:50

The corn & cassava matrix and how policies in China will affect the market in the future

12:20

Discussion. Followed by Lunch

14:00

Valorising cassava waste to produce black soldier fly protein for animal feed

14:30

Driving a circular food system for sustainable health

Allen Lu, Marketing Manager

KosmodeHealth Singapore Pte Ltd

15:00

Discussion followed by Tea

15:45

Slowing starch digestion into dietary glucose: mechanism, strategies, and health benefits

Amy Lin, Senior Principal Scientist, Lead -Carbohydrate Platform

Singapore Institute of Food and Biotechnology Innovation (SIFBI)

Visiting Assoc. Professor, Food Science and Technology,  

National Taiwan University 

16:15

Resistant maltodextrin from roasted corn starch and its application

 

16:45

Final Discussion. End of Day One

17:00

Networking Reception for all speakers and delegates

09:00

Chairman’s Introduction

09:10

Staying competitive amidst current market challenges – Starch Producers Panel

Le Ngoc Hinh, Deputy General Director

Quang Ngai Agricultural Products and Foodstuff Joint Stock Company (APFCO)

09:30

Alleviating poverty and benefiting the people by promoting the development of the Sanshu industries

Hu Dong, Chairman

Sino German Technology Development Co.Ltd

10:00

Discussion. Followed by Morning Coffee

10:30

Characteristic of special modified starch and its innovative food applications

11:00

Fiber fortification with corn soluble fibre and added benefit of sugar reduction

11:30

Valorising waste and side streams after starch processing for bioplastics manufacturing

Hanh Do, CEO

BUYO Bioplastics

Role of CAZy-Related Enzymes in Enhancing Starch Quality and Advancing the Circular Economy in the Plant Protein Sector

Jean-Philippe Ral, Principal Research Scientist

CSIRO

12:00

Final Discussion. End of Conference

12:30

Lunch

Separately Bookable Workshop

26 February 2025, 13:30 - 17:00 hrs.

 

 Latest insights about starch structure, phase transitions, modification and functionality

https://www.cmtevents.com/EVENTDATAS/250204/speakers/MarioMartinez.png
Conducted by:
Mario M. Martinez
Associate Professor, Food Technology Division
Dept of Agricultural Engineering of University of Valladolid (Spain)
and Department of Food Science
Aarhus University (Denmark)


Mario Martínez is an Associate Professor and Consolidated Researcher (Research Consolidation 2023, AEI) in the Food Technology Area at the University of Valladolid. He began his independent research career as an Assistant Professor (Tenure Track) at the University of Guelph (ON, Canada) in August 2017, where he received the College of Engineering and Physical Science (CEPS) Assistant Professor Research Excellence Award from the Faculty of Physics and Engineering at the University of Guelph, the Ontario Early Researcher Award (ERA) from the Government of Ontario, and the Young Scientist Award from the Cereals & Grains Association in the United States. Mario Martínez joined Aarhus University in April 2020 as an Assistant Professor (Tenure-Track), where his research was recognized with prestigious awards and elite grants, including the Nils Foss Talent Prize 2021 (Foss Analytics, Denmark) and the DFF-Sapere Aude excellence project (Denmark). In June 2024, he joined the University of Valladolid as an Associate Professor through two talent-attraction programs. In addition to his main affiliation at the University of Valladolid, Mario holds secondary positions as an Associate Professor in the Department of Food Science at Aarhus University and as an Adjunct Professor at the Whistler Center for Carbohydrate Research (Purdue University, USA). Mario has been an editor of the International Journal of Biological Macromolecules since September 2023.


Topics covered 

1. Main Features of Starch as a Polysaccharide and Hydrocolloid

The entire seminar will highlight four mains characteristics that makes starch the most used polysaccharide in the food industry:
1) it is an alpha-glucan,
2) abundant,
3) its molecules are “huge” and,
4) its granules possess a unique hydrocolloid behavior.
 

2. Starch Structure and Composition

  • Granular Structure: Microscopic and macroscopic structure of starch granules, including size, shape, and crystalline pattern.
  • Amylose vs. Amylopectin: Detailed comparison of these two starch molecules, including their molecular structures, branching patterns, and functional implications.
  • Molecular Architecture: Chain length distribution and molecular weight: introduction to analytical techniques and molecular structure-function relationships.

3. Starch Functionality

  • Phase transitions: Interplay between heat and moisture.
  • Functional Properties: Key functional properties such as gelatinization, pasting (swelling) and retrogradation.
  • Impact of Processing: How different processing methods (e.g., heating, cooling, shear) affect starch functionality in various applications.
  • Practical example: Mesoscale structuring of gluten-free bread with starch.

4. Starch Conversions and Modifications

  • Physical Modifications: Acid-modified or thin-boiling starches, dextrins, pre-gelatinization, annealing, and heat-moisture treatment to alter starch properties.
  • Chemical Modifications: Introduction to starch modifications including cross-linking and substitution (e.g., acetylation, hydroxypropylation), and their impacts on starch performance.
  • Novel greener chemical methods for starch modifications: organocatalysts and deep eutectic solvents.
  • Enzymatic Modifications: Use of enzymes like amylases, glucosidases, and pullulanases to modify starch structure for specific applications.

5. Starch Nutritional Metrics

  • How is digestible starch digested and how can be measured in vitro?
  • “A healthy label” vs “a positive metabolic response”
  • Resistant Starch: Introduction to resistant starch types (RS1-RS5).
  • Dietary Fiber and Prebiotic Effects: Starch's role as a dietary fiber and its prebiotic effects on the gut microbiome.

DISCLAIMER

It may be necessary for reasons beyond CMT's control to alter the form, content, timings, dates or venue of an event. CMT will not accept liability for any kind of disruptions or any claims whatsoever, and in such instances CMT's normal cancellation terms apply.