[PL1] Plenary Lecture 1

• Time: 14:45-15:30, June 26
• Venue: Grand Ballroom A
• Chair:

Jose Miguel Aguilera Universidad Católica de Chile (PUC) in Santiago JOSE 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 bacteria in fermented milk and its metabolism?

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

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

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

[IS2] Insect-based foods: Challenges and Opportunities

• Time: 15:45-17:45, June 26
• Venue : Grand Ballroom A
• Chair :

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

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)

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

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. 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
• Chair :

Hee-Jong Koh Seoul National University, Korea Title: GM작물 육종기술과 안전성

Hae-Yeong Kim Kyung Hee University, Korea Title: GMO 안전관리 현황과 표시제도

[S2] Natural Products for Aging

▌ Sponsored by Naturalendo Tech Co., Ltd.

• Time: 12:30-14:30, June 26
• Venue: Room 206-207
• Chair :

Yongwook Lee Naturalendo Tech Co., Ltd., Korea Title:

Tae-Jin Yang Seoul National University, Korea Title:

Sang Hee Shim Ducksung Women's University, Korea Title:

Chul-yung Choi Jeonnam Institute of Natural Resources Research, Korea Title:

[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 : No-Seoung Kwak (Seowon University, Korea)

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

[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 (ChungAng University, Korea), Hyun-Seok Kim (Kyonggi University, Korea)

Jeong Cheol Lee Korea Productivity Center, Korea Title: Smart factory policy and practices in Korea

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

Jongpil Jeong Sungkyunkwan University, Korea Title: Unified automation for applying cross platform tools on sensor level

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

[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

Yeung Joon Choi Gyeongsang National University, Korea Title: Development of functional foods for skin health from oyster hydrolysate

Suengmok Cho Pukyong National University, Korea Title: Development of functional foods with neuropsychopharmacological activity from seaweeds

[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

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

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

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

[D4] Advanced Test Method for Food Contents

▌ 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: Improvement for the official method for food additives

Byung Hee Kim Sookmyung Women's University, Korea Title: Authentification for the food products in Korea

Tang Lin Teo Chemical Metrology Division, Applied Sciences Group, Health Sciences Authority Title: Supporting Testing Infrastructure Through Accuracy-based Proficiency Testing Programmes

Jae Wook Shin Korea Advanced Food Research Institute, Korea Title: Development for the official method for food additives

Do-Yeon Lee Fore Front Test, Korea Title: Development for the official method for food additives in processed emulsified foods

Poster Session 1

• Time: 10:00-13:00, June 26
• Venue: 2F Lobby

Poster Session 2

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