[PL1] Plenary Lecture 1

• Time: 14:45-15:30, June 26
• Venue: Grand Ballroom A
• Chair: Dong-June Park (Korea Food Research Institute, Korea)

José Miguel Aguilera Pontificia Universidad Catolica de Chile, Chile JOSÉ M. AGUILERA is Emeritus Professor of Chemical and Food Engineering at the P. Universidad Catolica de Chile (PUC) in Santiago. A chemical engineer, he holds a PhD in food science from Cornell University (minor in ChemE). His research has focused on the role of food microstructure in food products, health and wellbeing. Aguilera was recipient of a Guggenheim fellowship (1991), the A. von Humboldt Foundation Research Prize (2001), the Research and Development Award (2005) and the Marcel Loncin Research Prize (2006) of the institute of Food Technology (USA). In 2008 he was awarded the highest scientific honor bestowed by Chile, the National Prize in Applied Sciences and Technology. In 2010 Prof. Aguilera was elected a foreign member of the National Academy of Engineering of the United States, and in 2014 a foreign associate of the Academie d'Agriculture de France. In 2016 he became a member of the Governing Council of the International Union of Food Science and Technology (IUFoST) and recently was awarded a Doctor Honoris Causa by the University of the Altiplano (Peru). In 2010-2013 he was President of the National Commission of Scientific and Technological Research of Chile, equivalent to the Ministry of Science and Technology. Title: Challenges of the alimentation of the XXI century

[IS1] Microbiome

▌ Organized by Health Functional Foods Division, KoSFoST

• Time: 12:30-14:30, June 26
• Venue: Grand Ballroom A
• Chairs: Tae-Jip Kim (Chungbuk National University, Korea), Jaeho Cha (Pusan National University, Korea)

Heping Zhang Inner Mongolia Agricultural University, China Heping Zhang is a Professor at the Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China. His main research area is the intestinal microbiome, bacterial microbiota composition, and biodiversity of lactic bacteria in fermented milk and its metabolism. Professor Heping ZHANG has gained many awards, including Ho Leung Ho Lee Foundation Science and Technology Innovation Award (2015), “National Science and Technology Progress Award Second Class (4) (2009)”, “Inner Mongolia Autonomous Region Special Contribution Award for science and technology （2013）As the corresponding author, he has published over 140 in SCI journals, e.g. Nature Communication, The ISME Journal, Microbiome, and Molecular and Cellular Proteomics. He served as the Editor of eight books, e.g. Lactic Acid Bacteria: Fundamentals and Practice (Springer, 2014) and The Handbook of Modern Dairy Industry. Title: How to understand the biodiversity of lactic acid bacteria in naturally fermented milk and its metabolism 12:30-13:00

David A. Sela University of Massachusetts Amherst, USA Dr. David Sela earned his doctorate in microbiology at UC Davis followed by postdoctoral fellowships at Stanford School of Medicine and the UC Davis Foods for Health Institute. Currently, Dr. Sela holds an appointment in the Dept. of Food Science at UMass Amherst and in the Dept. of Microbiology and Physiological Systems at UMass Medical School. Dr. Sela studies molecular constituents secreted in breast milk that interact with commensal bacteria within the infant gut microbiome. The Sela Lab routinely uses molecular microbiology and ecology approaches, genomics (comparative and functional), transcriptomics, metagenomics, and attendant informatic/statistical approaches. The overarching mission of Sela Lab is to translate nutrition research to enhance infant health and other stages of human development. In addition to human milk, the Sela Lab broadly studies dietary molecules that interact with members of the gut microbiome with relevancy to host health. This includes plant-derived products as well food-grade antimicrobials that potentially disrupt microbiome structure and function. Title: Human milk drives the form and function of the infant gut microbiome 13:00-13:30

Jenny Laverde Gomez University of Aberdeen, UK Jenny A. Laverde Gomez, is a former research fellow at the University of Aberdeen. Aberdeen, Scotland, UK. Her main research area is the human gut microbiology. She has completed her Ph. D. at the Robert Koch Institute, under the supervision of Dr. Guido Werner and studied a post-doctoral research at the University of Texas, Medical School at Houston, focusing on the pheromone responsive plasmid pCF10 present in the Gram-positive nosocomial bacterium Enterococcus faecalis. Also, she worked as a post-doctoral researcher at the University of Aberdeen with Prof Harry Flint and mainly focused on Ruminococcus bromii, a Gram positive anaerobic bacterium and keystone species in starch degradation. I studied the enzymes involved in starch utilization and the consequences of starch breakdown for other members of the gut environment. Title: Ruminococcus bromii, a Gram-positive anaerobic bacterium and keystone species in starch degradation in human gut 13:30-14:00

Ying-Chieh Tsai National Yang-Ming University, Taiwan Ying-Chieh Tsai is a distinguished professor at the Institute of Biochemistry and Molecular Biology and director of Microbiome Research Center of National Yang-Ming University. He founded the Taiwan Association of Lactic Acid Bacteria in 2002, where he served as President until 2006. He served as President of the Asian Federation of Societies for Lactic Acid Bacteria during 2005-2009. Professor Tsai pursues several commercial ventures, including Yangsen Biotechnology Co., Kei-Sei-Ken Biotechnology Co., and Bened Biomedical Co.. He served as Chief Advisor of all three companies. Currently, Professor Tsai specializes in psychobiotics and conducts ground-breaking research on the microbiota-gut-brain axis where he explores its commercial and health benefits. Title: Psychobiotics as biotherapeutic agents for neurodegenerative diseases 14:00-14:30

[IS2] Insect-based Food: Challenges and Opportunities

• Time: 15:45-17:45, June 26
• Venue : Grand Ballroom A
• Chairs: Joong-Hyuck Auh (Chung-Ang University, Korea), Aron T. Dossey (All Things Bugs, USA)

Aaron T. Dossey All Things Bugs LLC, USA Full CV: www.cricketpowder.com/curriculum-vitae/ Dr. Dossey is President, Founder and Owner of All Things Bugs LLC (since 2011). As a world leader, Dr. Dossey published a critical comprehensive foundational reference text book, "Insects as Sustainable Food Ingredients". He has a Ph.D. in Biochemistry (2006) and is a professional Entomologist with a life-long passion for Entomology. All Things Bugs LLC received over $4.1 million in research funding including: 2012-2013 Gates Foundation, 3 Phase I and 3 Phase II USDA SBIR on insect processing, food development and farming technologies and 2 Phase I and 1 Phase II DARPA (military) SBIR (cricket/mealworm genomics/genetic engineering, farming). He invented patent pending technology for insect based food ingredients (Griopro® cricket powder). Dr. Dossey has over 30 publications, 2 provisional and 1 pending patent. He was invited to and attended the UN FAO Expert Consultation in 2012. He is also founder and president of Invertebrate Studies Institute. Title: Developing insects as a sustainable resource for food, feed, pharma and other valuable applications 15:45-16:15

Edgar Chambers IV Kansas State University, USA Before K-State, Dr. Chambers spent 8 years in industry, including 5 years as Manager of Sensory and Statistical Analyses at the world-headquarters of the Seven-Up Company. He consults extensively with industry on product evaluation, consumer understanding, and advertising claim substantiation. At K-State, Dr. Chambers builds on one of the University's greatest strengths, sensory analysis related to product research and development. He teaches graduate classes in sensory analysis and consumer behavior and directs research projects in product evaluation and consumer understanding for national and international companies. His expertise encompasses food products such as meat and grains, packaging, personal care, fabric, paper, pharmaceutical, paint finishes, fragrance, and other consumer and industrial products. As a result of his leadership, students obtain the most competitive positions upon graduation and remain at the cutting edge of their fields. He was named a University Distinguished Professor in 2008. Dr. Chambers is past Chair of both the Society of Sensory Professionals and the Sensory Division of ASTM International and was named a "Fellow" of ASTM in 2006. He received the David R. Peryam Award, the highest award in his field, in 2006. Dr. Chambers is one of several U.S. delegates to the ISO (International Standards Organization) committee on Sensory Evaluation. Title: Consumer ideas about insect protein and its affect on brand equity (multiple countries) 16:15-16:45

Chang-Ho Chung Sejong University, Korea Chang-Ho Chung has completed his major Ph.D. degree in food science and minor in microbiology from Louisiana State University (LSU), U.S.A. He continued his postdoctoral studies and an assistant professorship in LSU Agricultural Center. He is currently a professor in the department of culinary science and foodservice management at Sejong university, Seoul Korea. His research interests include food fermentation and culinary science. Title: Characteristics of fermented edible insect seasoning sauce 16:45-17:15

Buddhi Lamsal Iowa State University, USA Dr. Buddhi Lamsal holds a PhD in Agricultural Engineering from University of Wisconsin-(Madison) with minor in Food Science. He is working for Iowa State University Food Science and Human Nutrition Department since 2008, first as an Assistant Professor of food processing, and currently as Associate Professor since 2014. Dr. Lamsal's research program in plant-protein utilization have included various physical, chemical, and biochemical modifications, for example, extrusion, enzyme and fermentation, and other chemical methods, for improved functions for food and feed uses. Extraction, separation and modification of plant, dairy, and insect proteins and ingredient characterization for specific food and industrial uses, are part of his research program. Dr. Lamsal has published more than 70 peer-reviewed research articles, review papers, book chapters, and edited books. In addition, Dr. Lamsal has presented in over 120 presentations in various scientific conferences, including several invited presentations. Dr. Lamsal is an active member of various national scientific societies (IFT, AOCS, and SoFE). He is currently the Chair of Protein and Co-Products Division of AOCS, and serves an Associate Editors for Cereal Chemistry journal. 17:15-17:45 Title: Overview of processing of insects into food ingredients

[S1] GMO Forum

▌ Sponsored by Korea Food Security Research Foundation

• Time: 12:30-14:30, June 26
• Venue : Room 204-205
• Chair : Cherl Ho Lee (Korea University, Korea)

Hee-Jong Koh Seoul National University, Korea Title: Breeding GM crops and safety considerations 12:30-13:00

Hae-Yeong Kim Kyung Hee University, Korea Title: Status of safety management and labeling system for GMO in Korea 13:00-13:30

'Food Evolution' (Documentary movie) 13:30-14:30

[S2] Natural Products for Anti-aging

▌ Sponsored by Naturalendo Tech Co., Ltd.

• Time: 12:30-14:30, June 26
• Venue: Room 206-207
• Chairs: Dae-Ok Kim (Kyung Hee University, Korea), Jong Hun Lee (CHA University, Korea)

Tae-Jin Yang Seoul National University, Korea Title: Plastid-mitochondrial genome flux and DNA barcoding paradox 12:30-13:00

Sang Hee Shim Ducksung Women's University, Korea Title: Inhibitory effects of Cynanchum wilfordii on oxidation and glycation of human low-density lipoprotein (LDL) 13:00-13:30

Ji Yeon Kim Seoul National University of Science and Technology, Korea Title: Cynanchum wilfordii etanolic extract controls blood cholesterol: A double-blind, randomized, placebo-controlled, parallel trial 13:30-14:00

Jae-Yong Kim Jeonnam Institute of Natural Resources Research, Korea Title: Effects of natural product on relief of andropause symptoms 14:00-14:30

[S3] Vitamins for the Elderly

▌ Sponsored by Kwangdong Pharmaceutical Co., LTD

• Time: 15:45-17:45, June 26
• Venue: Room 204-205
• Chairs: Pahn-Shick Chang (Seoul National University, Korea), Ji Yeon Kim (Seoul National University of Science and Technology, Korea)

Carsten Carlberg University of Eastern Finland, Finland Title: Personalized response to vitamin D 15:45-16:15

Jung-Hyun Kim PaiChai University, Korea Title: Antioxidant vitamins consumption patterns and its nutritional significance in Korean elderly 16:15-16:35

Sung Min Nam Konkuk University, Korea Title: Effects of ascorbic acid on D-galactose-induced brain aging model 16:35-16:55

Jeongseon Kim National Cancer Center, Korea Title: The interaction of genetic factors in dietary intakes of flavonoids and lutein/zeaxanthin for the colorectal cancer prevention 16:55-17:20

Yuri Kim Ewha Womans University, Korea Title: Vitamin C and early colon cancer: Anti-cancer effect and mechanism in vivo 17:20-17:45

[S4] Food R&D Policy Forum

▌ Sponsored by Ministry of Agriculture, Food and Rural Affairs

• Time: 15:45-17:45, June 26
• Venue: Room 206-207
• Chair : Bum-Keun Kim (Korea Food Research Institute, Korea)

No-Seoung Kwak Seowon University, Korea Title: Current state and task of national food research and development 15:45-16:10

[D1] Sensor Integration System for the Digital Factory for the Future

▌ Organized by Food Engineering Division, KoSFoST

• Time: 12:30-14:30, June 26
• Venue: Room 306-307
• Chairs : Ki-Hwan Park (Chung-Ang University, Korea), Hyun-Seok Kim (Kyonggi University, Korea)

Jeong Cheol Lee Korea Productivity Center, Korea Title: Smart factory policy and practices in Korea 12:30-13:00

Ji-Tae Kim SGI SYSTEMS, Inc., Korea Title: Kimchi production quality management system construction technology using sensors 13:00-13:30

Jongpil Jeong Sungkyunkwan University, Korea Title: Multi-sensor based predictive and prescriptive maintenance of manufacturing industry with deep learning 13:30-14:00

Chunsoo Kim KRONES Korea, Korea Title: Digitalization for high-speed automation of beverage industry 14:00-14:30

[D2] Cutting-edge Technologies on Developing Innovative Seafood Products

▌ Organized by Aquatic Food Products Division, KoSFoST

• Time: 12:30-14:30, June 26
• Venue: Room 308-309
• Chairs: Minji Kim (Korea Surimi Institute, Korea), Jinhong Kim (Korea Surimi Institute, Korea)

Min Chen University of Massachusetts Amherst, USA Title: Detection of foodborne microorganisms using nanopore-based sensing technologies 12:30-13:00

Sang Moo Kim Gangneung-Wonju National University, Korea Title: The Inhibitory activity of vanadium binding proteins purified from sea squirt on the adipogenesis in 3T3-L1 adipocytes 13:00-13:30

Suengmok Cho Pukyong National University, Korea Title: Development of functional foods with neuropsychopharmacological activity from seaweeds 13:30-14:00

Kyoung Soo Kim Kyung Hee University, Korea Title: Taurine-rich seafood as a potential therapeutic agent against obesity and inflammatory diseases 14:00-14:30

[D3] Fusion Technologies for Food Packaging Applications

▌ Organized by Food Packaging Division, KoSFoST

• Time: 15:45-17:45, June 26
• Venue: Room 306-307
• Chairs : Youngjin Cho (Korea Food Research Institute, Korea), SeungRan Yoo (World Institute of Kimchi, Korea)

Jong-Whan Rhim Kyung Hee University, Korea Title: Multi-functional bio-nanocomposite films for food packaging application 15:45-16:15

Jun-Young Lee Korea Institute of Industrial Technology, Korea Title: Development of high performance composite material technology for food packaging application 16:15-16:45

Jongchul Seo Yonsei University, Korea Title: Development of smart packaging material with temperature dependent permeability and its applications to packaged cherry tomatoes 16:45-17:15

Young Hoon Jung Kyungpook National University, Korea Title: Heterogeneity of nanocellulose and its effect on packaging film 17:15-17:45

[D4] Advanced Research with Food Analytical Science

▌ Organized by Food Analytical Science Division, KoSFoST

• Time: 15:45-17:45, June 26
• Venue: Room 308-309
• Chairs : Young-Jun Kim (Seoul National University of Science and Technology, Korea), Jang-Hyuk Ahn (CHA University, Korea)

Han-Seung Shin Dongguk University, Korea Title: Research on improvement of analytical method for food additives 15:45-16:10

Byung Hee Kim Sookmyung Women's University, Korea Title: Comparison of fatty acid and stable isotope analyses for the authentication of perilla oil 16:10-16:35

Tang Lin Teo Chemical Metrology Division, Applied Sciences Group, Health Sciences Authority, Singapore Title: Supporting testing infrastructures through accuracy-based proficiency testing programmes 16:35-17:00

Jae Wook Shin Korea Advanced Food Research Institute, Korea Title: Monitoring of tar colorants in permitted foods by HPLC-PDA 17:00-17:25

Do-Yeon Lee Fore Front Test, Korea Title: Development of the official method for analysis of food additives in processed foods 17:25-17:45

[SS1] Scientific Writing

• Time: 09:30-11:30, June 26
• Venue: Room 206-207
• Chair: Seung-Joo Lee (Sejong University, Korea)

Won-Yong Lee Yonsei University, Korea Title: Research ethics: Understanding and practice 09:30- 10:15

Sung-Kon Kim Dankook University, Korea Title: Writing a scientific article: Why and how 10:20- 11:30

[GC1] Graduate Student Oral Competition - M.S. Candidate

▌ Sponsored by Food Research Institutes Directors' Council

• Time: 09:30-11:30, June 26
• Venue: Room 306-307
• Chairs: Geun-Pyo Hong (Sejong University, Korea), Gwang-woong Go (Hanyang University, Korea), Eun Young Park (Chung-Ang University, Korea)

Jun-Hyeok Yu Gachon University, Korea Title: Characteristics and biofilm control of novel endolysins from S. aureus bacteriophages 09:30-09:50

Min-Soo Kim Kyung Hee University, Korea Title: Physicochemical properties of short chain glucan aggregates (SCGA) prepared from acetylated waxy corn starch 09:50-10:10

Donghyun Lim Seoul National University, Korea Title: Fluidized-bed granulation of spray-dried skim milk powder encapsulating Lactobacillus rhamnosus GG 10:10-10:30

Hyun Woo Choi Kyonggi University, Korea Title: Impact of submerged UVC irradiation on the reduction of amygdalin within a sugar-immersing extract of maesil (Prunus mume) 10:30-10:50

Eun Song Lee Seoul Women's University, Korea Title: In-package atmospheric dielectric barrier discharge cold plasma treatment for shelf-life extension and Salmonella safety improvement of boiled chicken breast cubes 10:50-11:10

Min-Jeong Kim Kyung Hee University, Korea Title: Anti-amnesic effects of epigallocatechin gallate on scopolamine-induced learning and memory dysfunction in Sprague-Dawley rats 11:10-11:30

[GC2] Graduate Student Oral Competition - Ph.D. Candidate

• Time: 09:30-11:30, June 26
• Venue: Room 308-309
• Chair: TBA

Hui-Yun Kim Kyung Hee University, Korea Title: Pressure moisture treatment (PMT), a new physical starch modification method 09:30-09:50

Jae Hwan Kim Seoul National University, Korea Title: Probiotics-based functional foods for immune stimulation 09:50-10:10

Kyeong-Ok Choi Sejong University, Korea Title: Optimization of microemulsion template-based process for nanostructured lipid carriers and evaluation of their processing performance 10:10-10:30

The Thiri Maung Kongju National University, Korea Title: Effects of extrusion process parameters on specific mechanical energy and textural properties of high-moisture meat analogues 10:30-10:50

Sang Mook You Kyung Hee University, Korea Title: An ultrasensitive SERS-based detection system to meet the zero-tolerance policy for Escherichia coli O157:H7 in food 10:50-11:10

Jing Chen Chung-Ang University, Korea Title: Garcinone C suppress colon tumorgenesis in vitro and in vivo through regulation the non-canonical hedgehog signaling pathway 11:10-11:30

Poster Session 1

• Time: 14:00-17:00, June 26
• Venue: 2F Lobby

• P12 Food Microbiology, Fermentation & Enzyme

e-Poster Session 1

• Time: 14:00-16:00, June 26
• Venue: Rm 201

• P01-022 Analysis of monosaccharide composition in fermented soybean paste and soysauce by gas chromatography

  Jae-hui Song^1*, Ju-eun Lee¹, Eunbi Lee¹, Inmyoung Park², Hyeyoung Lee^{1 1}Food Science & Technology Major, Division of Applied Bioengineering, Dong-Eui University, Korea, ²Oriental Food and Culinary Arts, Youngsan University, Korea

• P01-028 Verification of official AOAC methods for determining dietary fiber content of isomalto-, xylo- and galacto-oligosaccharides

  Chang-Hyeon Park^1*, Sang-Ho Yoo^{1
  1}Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Korea

• P02-004 The effect of air-bubble washing with natural sanitizers on microbial contamination and quality characteristics of cooked Scaphearca subcrenata

  Ah-Na Kim^1*, M. Shafiur Rahman¹, Kyo-Yeon Lee¹, Sung-Gil Choi^{1, 2
  1}Division of Applied Life Science, Gyeongsang National University, Korea, ²Division of Food Science and Technology (Institute of Agriculture and Life Scieces), Gyeongsang National University, Korea

• P04-002 Identifying drivers of liking for yakju using penalty analysis based on a CATA question

  Sanghyeok Lee^1*, Yoon Jung Ji¹, Han Sub Kwak², Sang Sook Kim², Youngseung Lee^{1
  1}Department of Food Science and Nutrition, Dankook University, Korea, ²Research Group of Food Processing, Division of Functional Food Research, Korea

• P04-007 A new approach to study consumer sensory perception and satisfaction applying Kano philosophy

  Yeon-Joo Lee^1*, In-Ah Kim¹, Danielle Van Hout², Wilma Den Hoed², Hye-Seong Lee^{1
  1}Department of Food Science & Technology, Ewha Womans University, Korea, ²Unilever R&D Vlaardingen, The Netherlands

• P05-006 Photooxidation of horse fat depending on sensitizer types and concentrations

  Man Jae Cho^1,2*, Hyun Jung Kim^{1
  1}Jeju Special Self-Governing Province Institute of Health and Environment Research, Korea, ²Department of Food Bioengineering, Jeju National University, Korea

• P06-010 Enzymatic synthesis and characterization of maltoheptaose-based sugar esters

  Phu Cuong Nguyen^1*, Thi My Tuyen Nguyen², Chang-Kyu Lee³, Il-Nam Oh¹, Jae-Han Kim², Soon-Taek Hong¹, Jong-Tae Park^{1, 3
  1}Department of Food Science and Technology, Chungnam National University, Korea, ²Department of Food Nutrition, Chungnam National University, Korea, ³CARBOEXPERT Inc., Korea

• P06-019 Preparation and characterization of starch modified by dry heating with phytic acid

  Ho Seok Jang^1*, Eun Young Park^{1
  1}Department of Food Science and Technology, Chung-Ang University, Korea

• P08-012 Preparation and characterization of biodegradable chitosan film incorporated with carrageenan loaded ZnO nanoparticles for food wrapping applications of fresh cut paprika (Capsicum annuum L. var. grossum (L.) Sendt)

  Sekar Vijayakumar^1*, Myeong-Hyeon Wang^{1
  1}Natural product Biomedical Technology Laboratory, Department of Medical Biotechnology, College of Biomedical Sciences, Kangwon National University, Korea

• P08-013 Edible chitosan nanocoating for extending the shelf life of fresh-cut Capsicum annuum L. var. grossum (L.) Sendt.

  Xiaowen Hu^1*, Myeong-Hyeon Wang^{1
  1}Department of Medical Biotechnology, College of Biomedical Sciences, Kangwon National University, Korea

• P09-004 The effects of freezing methods and starch contents on fish cake noodle quality

  Myung Hwan Kim^1*, Sejong Kim², Myungryun Han³, Yoojin Park^{1
  1}Dankook University, Korea, ²Ever Blue Sea Co., Ltd., Korea, ³Hyejeon University, Korea

• P09-012 Importance-performance analysis of Korean and Japanese consumers’ selection attributes on home meal replacement

  Yun Jae Lee^1*, Joo Hyun Park¹, Sung Sik Moon¹, Wan Soo Hong^{1
  1}Department of Foodservice Management and Nutrition, Sangmyung University Graduate School, Korea