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Conference Overview
SONICS FOOD TECH 2026 brings together researchers, technologists, industry representatives, early-career scientists, and students working across ultrasound-assisted food processing, bioactive extraction, quality monitoring, sustainability, and circular bioeconomy.
Sunday, June 7th
19:00
Welcome Drinks
Day 1 – Monday, June 8th
Lecture Theatre TEAGASC
Chair: B. Tiwari
09:30–10:00
Opening session
10:00–10:20
Keynote 1 · Timothy J. Mason, Coventry University (UK)
Why use ultrasound for food processing
10:20–10:40
Keynote 2 · Malgorzata Nowacka, Warsaw University of Life Sciences (Poland)
Ultrasound as a Supporting Technology in Food Drying: A Multi-Aspect Approach
10:40–11:00
Keynote 3 · Fabiano A. N. Fernandes, Universidade Federal do Ceará (Brazil)
Beyond Fick’s Law: Unlocking the Potential of Artificial Intelligence in Fruit Drying Modeling and Optimization
11:00–11:20
Keynote 4 · Alexey S. Peshkovsky, Industrial Sonomechanics (USA)
Industrial-Scale High-Amplitude Ultrasound for Food and Beverage Applications
11:20–12:00
Interactive Poster & Networking Session
Session Chair: Timothy Mason
12:00–12:20
Keynote 5 · Mohsen Gavahian, National Pingtung University of Science and Technology (Taiwan)
Rethinking ultrasound: Integrated technologies for sustainable valorization of food waste
12:20–12:40
Keynote 6 · Marco Garcia-Vaquero, University College Dublin (Ireland)
Emerging Ultrasound Strategies for Food Bioactive Recovery: Dual-Solvent Systems and Hybrid Process Intensification
12:40–13:00
Keynote 7 · Nuntawat Khat-udomkiri, Mae Fah Luang University (Thailand)
Green Ultrasound-Assisted Polyol Extraction for Improved Recovery of Bioactive Phenolics from Rosa damascena Mill. Petals
13:30–14:30
Lunch
Chair: Mohsen Gavahian
14:30–14:45
O.A1 · Marina Stramarkou, Teagasc Food Research Centre (Ireland)
Development of omega-3 fatty acid emulsions through ultrasonication
14:45–14:55
SG.01 · Wenrui Dong, Teagasc Food Research Centre (Ireland)
A Comparative Study on Heterogeneous Deacetylation of Chitin to Chitosan under Various Ultrasound Irradiations and Characterization
14:55–15:05
SG.02 · Mohammadhosein Rahimi, University College Dublin (Ireland)
Biorefinery of Microalgae Cultivated on Brewery Wastewater: Impact of Ultrasonic and Enzymatic Pretreatments on Protein and Lipid Recovery
15:05–15:20
O.A2 · Monjurul Hoque, Teagasc Food Research Centre (Ireland)
Ultrasound-assisted extraction of carrageenan from Chondrus crispus using different ultrasonic platforms: comparative evaluation of yield, functional properties, and structural characteristics
15:20–15:30
SG.03 · Aimone Clelia, University of Turin (Italy)
Semi-Industrial Flow Ultrasound-Assisted Extraction of Cistus incanus L. for Phytotherapeutic Applications
15:30–15:45
O.A3 · Abdur Rehman, Jiangsu University (China)
Localized Enzymolysis and Dual-Frequency Ultrasound Modification of Underutilized Fava Bean Protein: Techno-Functional and Structural Characteristics and Their Interrelationships
15:45–16:30
Interactive Poster & Networking Session
Session Chair: Marco Garcia-Vaquero
16:30–16:50
Keynote 8 · Giovanna Ferrari, University of Salerno (Italy)
Sustainable recovery of lycopene and cutin from tomato by-products: a comparative study of cascade extraction approaches using non-conventional technologies
16:50–17:10
Keynote 9 · Parag Acharya, University of Greenwich (UK)
Impact of ultrasound on extraction efficacy of under-utilized plant protein
17:10–17:25
O.A4 · Christoforos Vasileiou, National Technical University of Athens (Greece)
Synergistic Effects of Ultrasound and Microwave on Protein Recovery from Oilseed Press Cakes: A Comparative RSM Study
17:25–17:35
SG.04 · Divya Aggarwal, Teagasc Food Research Centre (Ireland)
Influence of ultrasonication on the modification of functional and physicochemical properties of oat flour
17:35–17:55
Keynote 10 · Serena Carpentieri, University of Salerno (Italy)
Ultrasonication to enhance the performance of apple pomace and lemon albedo blends in 3D printed snacks
Day 2 – Tuesday, June 9th
Lecture Theatre TEAGASC
Chair: José L. Capelo
09:30–09:50
Keynote 11 · Joanna Harasym, Wrocław University of Economics and Business (Poland)
Sonication as a Tool for Cereal Rheology Modification: Implications for Gluten-Free Breadmaking
09:50–10:10
Keynote 12 · Kwanggeun Lee, Dongguk University (Rep. of Korea)
Fusion of Physical Processing Technologies and Maillard Reaction: A New Paradigm in Food Science
10:10–10:30
Keynote 13 · Shivani Pathania, Teagasc Food Research Centre (Ireland)
Ultrasonication-Enhanced Protein Extraction from sustainable Bioresources
10:30–10:50
Keynote 14 · Akalya Shanmugam, National Institute of Food Technology (India)
Effect of ultrasonication on physical stability of chickpea-based milk analogue
10:50–11:10
Keynote 15 · Anju Boora Khatkar, Guru Angad Dev Veterinary & Animal Sciences University (India)
Ultrasonication-Driven Modification of Whey and Soy Proteins: Structural Insights and Functional Transformation from Lab to Field
11:10–12:00
Conference Picture | Interactive Poster & Networking Session
Session Chair: Kwanggeun Lee
12:00–12:20
Keynote 16 · Silvia Tappi, University of Bologna (Italy)
Valorisation of crustacean by-products: ultrasound as a strategy for increasing extraction efficiency and functionalisation of bioactive compounds
12:20–12:40
Keynote 17 · Jinfeng Pan, Dalian Polytechnic University (China)
Ultrasound improved the gelling properties of gallic acid-induced fish protein, phosphorylation of fish gelatin and interfacial properties of cellulose nanocrystals with casein
12:40–12:50
SG.05 · Nan Lin, Teagasc Food Research Centre (Ireland)
Effects of Different Ultrasonic Conditions on the Physicochemical Properties of Oat β-Glucan
12:50–13:00
SG.06 · Yuchen Ban, Teagasc Food Research Centre (Ireland)
Enzyme-Ultrasound Sequence Effects on Sunflower Oilseed Meal Protein Valorisation
13:00–13:10
SG.07 · Harikrishnan Manikyaparambil, Teagasc Food Research Centre (Ireland)
Response Surface Optimisation of Microwave-Ultrasound Hybrid Aqueous Extraction of Native Carrageenan from Irish-Grown Chondrus crispus for biodegradable food packaging
13:10–13:25
O.A5 · Joncer Naibaho, Teagasc Food Research Centre (Ireland)
Extraction of protein-lipid fractions from bluewhiting fish by ultrasound-assisted extraction
13:25–13:35
SG.08 · Dahyun Ko, Dongguk University (Rep. of Korea)
Effects of ultrasound treatment on the interaction between soy protein isolate and volatile flavor compounds
13:35–14:35
Lunch
19:30
Conference Dinner
Day 3 – Wednesday, June 10th
Lecture Theatre TEAGASC
Chair: B. Tiwari
09:30–09:50
Keynote 18 · Filipa V.M. Silva, University of Lisbon (Portugal)
Ultrasound assisted beverage and food pasteurization
09:50–10:10
Keynote 19 · Andrés Córdova, Pontificia Universidad Católica de Valparaíso (Chile)
Beyond Cavitation: Ultrasound as an Enabling Platform for Integrated and Sustainable Food Processing
10:10–10:30
Keynote 20 · Jeongmi Lee, Sungkyunkwan University School of Pharmacy (Rep. of Korea)
Synergizing ultrasonics and deep eutectic solvents: A powerful toolkit for sustainable extraction and bioprocessing of natural resources
10:30–10:40
SG.09 · Busra Oktar, University of Bologna (Italy)
Effect of Combined Ultrasound and Plasma-Activated Water Treatments on the Structural and Functional Properties of Chickpea Protein
10:40–10:55
O.A6 · Alexander Leo Bardenstein, Danish Technological Institute (Denmark)
High-Power Airborne Ultrasound Assisted Drying of Reusable Plastic Packaging for Food in Commercial Dishwashers
10:55–11:05
SG.10 · K.L. Baltrusch, Universidade de Vigo (Spain)
Efficient production of low-molecular-weight marine sulfated polysaccharides via ultrasound and redox-assisted processes
11:05–12:00
Interactive Poster & Networking Session
Session Chair: José L. Capelo
12:00–12:20
Keynote 21 · Harsh B. Jadhav, Amity University (India)
Understanding the role of sonication in formulating lipid gel system
12:20–12:40
Keynote 22 · Sueli Rodrigues, Federal University of Ceará (Brazil)
The Reactor Effect on Microbial Inactivation Kinetics in Thermosonication of Lacticaseibacillus casei
12:40–13:00
Keynote 23 · Teresa De Pilli, University of Foggia (Italy)
Effect of ultrasound technology on emulsion stability produced by extra virgin olive oil
13:00–13:20
Closing Session & Award Ceremony
13:20–14:30
Lunch
Interactive Research Posters
P.1 · Vishal Sharma, Teagasc Food Research Centre (Ireland)
Impact of Non-Thermal Pre-Treatments and Bacillus licheniformis Fermentation on the Structural and Functional Properties of Faba Bean Protein Isolate
P.2 · Shivam Yadav, Teagasc Food Research Centre (Ireland)
Optimisation of ultrasound-assisted alkaline extraction via response surface methodology for the sustainable recovery of fibre-rich and protein-rich fractions from seasonal vegetable side-streams
P.3 · Anirudh Madavankandy, Teagasc Food Research Centre (Ireland)
Sustainable Packaging from Non-Wood Celluloses: A Comparative Analysis of Source-Dependent Film Properties
P.4 · Marco Niro, University of Foggia (Italy)
Quantitative Descriptive Analysis as a strategic tool to evaluate sensory characteristics of innovative meat tenderisation based on ultrasound technologies
P.5 · Antonio Marzoa, Technological University Dublin (Ireland)
High Intensity Focused Ultrasound: simulation and experimental measurement of acoustic properties
P.6 · Kaushani Kotuwegoda Guruge, University College Cork (Ireland)
Ultrasound-assisted deep eutectic solvent extraction of orange peel bioactives for fabricating bioactive whey protein films
P.7 · Seoyeon Lee, Sungkyunkwan University (South Korea)
Ultrasound-assisted caffeine extraction from green tea: Impact of deep eutectic solvents on caffeine solubilization and cell wall disruption predicted by COSMO-RS
P.8 · Jingyan Chen, Sungkyunkwan University (South Korea)
Ultrasound-assisted green tea extraction in deep eutectic solvents: influence of solvent composition on extract-mediated silver nanoparticle synthesis and functional activities
P.9 · Heesu Yang, Dongguk University (South Korea)
Physicochemical characteristics of soymilk prepared from soybeans soaked in ultrasound-treated okara slurry
P.10 · Euiyeon Shin, Dongguk University (South Korea)
Physicochemical and sensory properties of Robusta coffee prepared by vacuum impregnation with ultrasound-assisted lemon (Citrus limon L.) pomace extracts
P.11 · Abhishek Pradhan, Indian Institute of Technology Kharagpur (India)
Comparative Evaluation of Structural, Rheological, and Techno-Functional Properties of Ultrasound-Modified Little Millet and Amaranth Flours
P.12 · Mayank Fullara, Amity University Rajasthan (India)
Demonstrating the intensification effect of sonication in extraction of oil from fruit seeds
P.13 · Dheeraj Kumar, Amity University (India)
Functional Implications of ultrasound on formulation of functional beverages
P.14 · Kunal Nautiyal, Amity University Rajasthan (India)
Exploring the Potential of Hydrodynamic Cavitation in Liquid Food Processing
P.15 · Yina Pang, Teagasc Food Research Centre (Ireland)
Ultrasound-Assisted Formation and Optimization of Fish Oil Emulsions Stabilized by Protein–Chitosan Complex
P.16 · Soudabeh Galamarah, Teagasc Food Research Centre (Ireland)
Ultrasound-Assisted Cascading Biorefinery of Duckweed for Sequential Recovery of Polyphenols, Starch and Protein-Rich Fractions
P.17 · Rahel Suchintita Das, Teagasc Food Research Centre (Ireland)
Optimization of ultrasound-assisted collagen extraction from boarfish using response surface methodology
P.18 · Gaoya Dong, Teagasc Food Research Centre (Ireland)
Impact of harvesting method and advanced post-harvest processing technologies on the potentially toxic trace elements and iodine content of brown seaweed Alaria esculenta
Rapid Research Communications – Shotguns
Shotgun communications are 10 minutes total: 7 minutes presentation + 3 minutes Q&A.
SG.01 · Wenrui Dong, Teagasc Food Research Centre (Ireland)
A Comparative Study on Heterogeneous Deacetylation of Chitin to Chitosan under Various Ultrasound Irradiations and Characterization
SG.02 · Mohammadhosein Rahimi, University College Dublin (Ireland)
Biorefinery of Microalgae Cultivated on Brewery Wastewater: Impact of Ultrasonic and Enzymatic Pretreatments on Protein and Lipid Recovery
SG.03 · Aimone Clelia, University of Turin (Italy)
Semi-Industrial Flow Ultrasound-Assisted Extraction of Cistus incanus L. for Phytotherapeutic Applications
SG.04 · Divya Aggarwal, Teagasc Food Research Centre (Ireland)
Influence of ultrasonication on the modification of functional and physicochemical properties of oat flour
SG.05 · Nan Lin, Teagasc Food Research Centre (Ireland)
Effects of Different Ultrasonic Conditions on the Physicochemical Properties of Oat β-Glucan
SG.06 · Yuchen Ban, Teagasc Food Research Centre (Ireland)
Enzyme-Ultrasound Sequence Effects on Sunflower Oilseed Meal Protein Valorisation
SG.07 · Harikrishnan Manikyaparambil, Teagasc Food Research Centre (Ireland)
Response Surface Optimisation of Microwave-Ultrasound Hybrid Aqueous Extraction of Native Carrageenan from Irish-Grown Chondrus crispus for biodegradable food packaging
SG.08 · Dahyun Ko, Dongguk University (Rep. of Korea)
Effects of ultrasound treatment on the interaction between soy protein isolate and volatile flavor compounds
SG.09 · Busra Oktar, University of Bologna (Italy)
Effect of Combined Ultrasound and Plasma-Activated Water Treatments on the Structural and Functional Properties of Chickpea Protein
SG.10 · K.L. Baltrusch, Universidade de Vigo (Spain)
Efficient production of low-molecular-weight marine sulfated polysaccharides via ultrasound and redox-assisted processes
General Information
Language
English is the official conference language. No simultaneous translation is provided.
English is the official conference language. No simultaneous translation is provided.
Certificates
Certificates of Attendance will be sent by email to all attendees.
Certificates of Attendance will be sent by email to all attendees.
Phones
Please turn off your phone or switch it to silent during conference sessions.
Please turn off your phone or switch it to silent during conference sessions.
Privacy
No photography or videography during oral or poster presentations without explicit permission.
No photography or videography during oral or poster presentations without explicit permission.
Presentation lengths
Keynote
20 min total: 17 min presentation + 3 min Q&A
Oral
15 min total: 12 min presentation + 3 min Q&A
Shotgun
10 min total: 7 min presentation + 3 min Q&A
Instructions for spoken presentations
All spoken presentations must be uploaded at the registration desk half a day before the scheduled presentation. Conference laptops will run PowerPoint Office 365. Personal laptops are not allowed. Presentations should be prepared in 16:9 format and must be PC-compatible.
MS PowerPoint specifications
Use PowerPoint Office 365 (*.pptx). Videos and pictures should be kept in the same folder as the presentation before insertion. Recommended video extensions include .avi, .mpeg, .mov and .wmv. Presentations should use Windows 10 or 11 default system fonts unless a font package is provided.
Posters
Posters should be A0 format, 841 mm wide × 1189 mm long. During poster sessions, each author should stand near the poster for Q&A.
Awards
The PROTEOMASS Scientific Society will recognize outstanding contributions with certificates for Shotgun Communications and Poster Presentations. Winners will be determined by online voting during the conference. Voting is based on excellence, originality, innovation, and presentation.