Guru Raj Pejavara Narayana was awarded a AJ Banks Travel Bursary to attend the The 6th International Conference on Food Properties (ICFP6) was held in Bangkok, Thailand, in January 2026. Here he tells us about his highlights from the conference and his oral presentation.
"The scientific programme was structured around keynote lectures, parallel technical sessions, poster presentations, and award ceremonies. The overarching theme of the conference centred on the physicochemical, structural, and functional properties of foods, with strong emphasis on sustainability, emerging processing technologies, and advanced characterisation techniques.
"The opening keynote sessions were particularly insightful. Professor Emeritus Yrjo H. Roos delivered a lecture on “Water Induced Mobility and Properties of Food Materials,” elucidating the thermodynamic and kinetic aspects of water–solid interactions and their influence on glass transition, stability, and texture. This session was directly relevant to my current research, especially regarding water activity and structural transitions in composite porridge systems.
"Professor Azharul Karim presented advances in next-generation valorisation technologies for food waste, highlighting process intensification strategies and sustainability metrics. The integration of food engineering principles with circular economy concepts broadened my understanding of sustainable product development.
"Emerging non-thermal technologies were another major focus. Professor Rakesh K. Singh discussed atmospheric cold plasma for food safety applications, detailing microbial inactivation kinetics and quality retention mechanisms. Similarly, Professor Brijesh K. Tiwari presented cavitation technologies for clean-label ingredient production, emphasising ultrasound and hydrodynamic cavitation for extraction and functional modification. These sessions reinforced the importance of controlled structural modification in enhancing functional attributes without compromising nutritional integrity.
"Further, Professor Asgar Farahnaky delivered an engaging lecture on food oleogels, discussing structuring mechanisms, crystallisation behavior, and rheological properties. This session expanded my perspective on lipid structuring and its relevance to functional food design.
On the final day, Professor Mohammad Shafiur Rahman, the key chair and organiser of this conference, delivered a keynote on envisioning food stability through material science and artificial intelligence. His discussion on predictive modelling, water sorption isotherms, and AI-based quality evaluation systems demonstrated how computational tools can be integrated into food property analysis,an approach highly applicable to my future research trajectory.
"I presented my research titled “Exploring the Physicochemical, Structural, and Functional Attributes of Seaweed Powder for Effective Incorporation into Millet-Seaweed Porridge.” The study investigated the compositional and functional characteristics of Sargassum wightii powder and its incorporation into foxtail millet-based porridge formulations.
"The research involved proximate composition analysis, water activity measurement, FTIR characterisation, amino acid profiling, UHPLC-based sugar analysis, and structural visualization through optical microscopy. The optimized formulation (60% foxtail millet flour and 40% seaweed powder) demonstrated superior nutrient retention, improved functional properties, and acceptable sensory characteristics (score of 8 on a 9-point hedonic scale).
"The presentation generated valuable technical discussions on mineral bioavailability, fibre functionality, and structural transitions during cooking. Several delegates provided suggestions regarding rheological profiling, starch–hydrocolloid interactions, and in vitro digestibility modelling. These interactions were constructive and will significantly strengthen the manuscript preparation and future experimental design.
"The conference facilitated direct interaction with internationally recognized researchers. Discussions with keynote speakers and session chairs provided clarity on advanced analytical techniques, including dynamic vapor sorption, differential scanning calorimetry for glass transition assessment, and multivariate modelling approaches.
"I also engaged with researchers working on millet valorisation, hydrocolloids, edible films, and non-thermal processing, specifically Prof. Mohsen Gavahian, Associate Professor, Department of Food Science, National Pingtung University of Science and Technology, Taiwan These conversations opened possibilities for collaborative research, particularly in integrating seaweed-derived polysaccharides into sustainable cereal-based functional foods and I am in the process of getting a visiting scholarship under his guidance.
"Attending the award sessions, including the Young Scientist recognitions, was motivating and reinforced the importance of sustained scholarly contribution. Observing the breadth of interdisciplinary work presented at ICFP 6 strengthened my commitment to pursuing impactful research in food structure–function relationships.
"The conference substantially benefited my ongoing research in several ways:
- Enhanced Understanding of Structure–Function Relationships: The emphasis on molecular mobility, glass transition phenomena, and material science frameworks provided deeper theoretical grounding for interpreting water activity and structural stability in millet–seaweed systems.
- Advanced Characterisation Approaches: Exposure to state-of-the-art techniques such as cold plasma treatment, cavitation extraction, and AI-based predictive modelling will inform the design of future experiments.
- Sustainability Perspective: Multiple sessions highlighted valorization of underutilized resources and food waste. This aligns with my work on underutilised marine biomass and millets, reinforcing its societal and environmental relevance.
- Publication and Collaboration Opportunities: Feedback received during my presentation will improve the rigor and clarity of my manuscript, increasing its potential for publication in high-impact journals.
"Participation in ICFP 6 significantly enhanced my professional visibility. Presenting my research at an international platform strengthened my academic profile and improved my scientific communication skills. The opportunity to engage directly with global experts has broadened my research perspective and refined my career goals toward interdisciplinary food material science and functional food innovation.
"Furthermore, exposure to diverse methodologies and global research trends has increased my confidence to pursue postdoctoral opportunities in internationally collaborative environments. The conference experience has reinforced my commitment to advancing research in sustainable functional foods, particularly integrating marine resources with traditional cereals.
"I gratefully acknowledge the AJ Banks Travel Bursary and the financial support provided by the Society of Chemical Industry (SCI). Their generous contribution enabled my participation in this prestigious international conference, directly contributing to my academic growth, research development, and professional advancement.
"In conclusion, attending ICFP 6 was an intellectually enriching and professionally transformative experience. The knowledge gained, professional connections established, and constructive feedback received will have a lasting and positive impact on my research trajectory and career development."
Guru Raj Pejavara Narayana
PhD Student
National Institute of Food Technology, Entrepreneurship and Management, India
Visit Blog