2022 KoSFoST International Symposium and Annual Meeting Carving a New Era in Food Science and Biotechnology
July 6-8, 2022 Bexco, Busan, Korea
July 6-8, 2022 Bexco, Busan, Korea
TIME | 101 | 102 | 103 | 104-105 | 106 | 107 | 108 | 109 | 110 | 201-202 | 203-204 | 205 | 206 | 301 |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
09:00~ 17:00 |
Registration | |||||||||||||
10:00~ 12:30 |
[SS1] KSA |
[SS2] Idea Competition 1 -General Food- |
[SS3] Idea Competition 2 -Kimchi- |
[SS4] FSB workshop |
[YSL1] Young Scientist I |
[YSL2] Young Scientist Ⅱ |
[YSL3] Young Scientist Ⅲ |
[DLK1] Debut Lectures for KoSFoST |
[Poster & Exhibition] | |||||
12:30~ 13:30 |
Lunch | |||||||||||||
13:30~ 14:20 |
[PL1, Dr. Inge Depoortere ](205) | |||||||||||||
14:30~ 18:00 |
[S1] MFDS & CODEX |
[S2] Prediction of Safety Using AI |
[S3] Regulation of M/O for Foods |
[IS1] Micro- organisms in Seafoods |
[D1] Sensory & consumers science |
[D2] Food microbiome |
[D3] Microbial biofilm |
[D4] Emerging analytical challenge |
[S4] Computational Simulation Methods |
[S5] Prebiotics |
[S6] Tea and Ginseng |
[IS2] Alternative Proteins |
[S7] Human Microbiome |
[Poster & Exhibition] |
18:00~ 20:00 |
Council Meeting |
101 | Registration |
---|---|
102 | |
103 | |
104-105 | |
106 | |
107 | |
108 | |
109 | |
110 | |
201-202 | |
203-204 | |
205 | |
206 | |
301 |
101 | KSA |
---|---|
102 | Idea Competition 1 -General Food- |
103 | Idea Competition 2 -Kimchi- |
104-105 | FSB workshop |
106 | Young Scientist I |
107 | Young Scientist Ⅱ |
108 | Young Scientist Ⅲ |
109 | Debut Lectures for KoSFoST |
110 | |
201-202 | |
203-204 | |
205 | |
206 | |
301 |
101 | Lunch |
---|---|
102 | |
103 | |
104-105 | |
106 | |
107 | |
108 | |
109 | |
110 | |
201-202 | |
203-204 | |
205 | |
206 | |
301 |
101 | [PL1, Dr. Inge Depoortere ](205) |
---|---|
102 | |
103 | |
104-105 | |
106 | |
107 | |
108 | |
109 | |
110 | |
201-202 | |
203-204 | |
205 | |
206 | |
301 |
101 | MFDS & CODEX |
---|---|
102 | Prediction of Safety Using AI |
103 | Regulation of M/O for Foods |
104-105 | Micro- organisms in Seafoods |
106 | Sensory & consumers science |
107 | Food microbiome |
108 | Microbial biofilm |
109 | Emerging analytical challenge |
110 | Computational Simulation Methods |
201-202 | Prebiotics |
203-204 | Tea and Ginseng |
205 | Alternative Proteins |
206 | Human Microbiome |
301 |
101 | Council Meeting |
---|---|
102 | |
103 | |
104-105 | |
106 | |
107 | |
108 | |
109 | |
110 | |
201-202 | |
203-204 | |
205 | |
206 | |
301 |
101 | Registration |
---|---|
102 | |
103 | |
104 | |
105 | |
106 | |
107 | |
108 | |
109 | |
110 | |
201-202 | |
203-204 | |
205 | |
301 |
101 | Baking Science |
---|---|
102 | Sensory at KFRI |
103 | Data & AI in Foods |
104 | Plasma in Food Sterilizaiton |
105 | Ginseng & Probiotics |
106 | Healthy hair |
107 | Food product development |
108 | 3S food packaging |
109 | Functional carbohydrates |
110 | Health benefits of soy |
201-202 | Food Safety Management |
203-204 | Cultured Meat |
205 | Personalized Wellness |
301 |
101 | Lunch |
---|---|
102 | |
103 | |
104 | |
105 | |
106 | |
107 | |
108 | |
109 | |
110 | |
201-202 | |
203-204 | |
205 | |
301 |
101 | General Assembly Meeting/Award Ceremony (205) |
---|---|
102 | |
103 | |
104 | |
105 | |
106 | |
107 | |
108 | |
109 | |
110 | |
201-202 | |
203-204 | |
205 | |
301 |
101 | [PL2, Dr. Francisco Diez-Gonzalez](205) |
---|---|
102 | |
103 | |
104 | |
105 | |
106 | |
107 | |
108 | |
109 | |
110 | |
201-202 | |
203-204 | |
205 | |
301 |
101 | Asian Fermented Vegetables |
---|---|
102 | Robot Technology |
103 | Hazard Analysis |
104 | Foods for Woman's life |
105 | Enzyme Engineering |
106 | Lipids as flavors & organoleptic |
107 | Novel food tech. |
108 | Cost & Benefit of Medicinal Food |
109 | Agri. MOs and Enzymes I |
110 | Function Claim Foods |
201-202 | Vitamins |
203-204 | Vascular Health Care |
205 | ESG in Food Industry |
301 |
TIME | 101 | 102 | 103 | 104 | 105 | 106 | 107 | 108 | 109 | 201 | 202 | 203-204 | 205 | 301 |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
08:30~ 10:30 |
Registration | |||||||||||||
09:00~ 09:50 |
[PL3, Dr. Lee-Ann Jaykus](205) | |||||||||||||
10:00~ 12:30 |
[S24] Starter Cultures |
[S25] Food Cluster |
[S26] Food Safety in Post-COVID |
[S27] Digital DB in Agri-food |
[S28] Agri. MOs and Enzymes II |
[D11] Regulatory Science |
[D12] Food Additives |
[D13] Microbiomes in traditional foods |
[D14] Brewing microorganisms |
[SS5] KFAFST |
[SS6] LMO |
[SS7] Food & Bio-Tech |
[SS8] Award Lecture |
[Poster & Exhibition] |
13:00~ 14:00 |
Closing Remark / Graduate Competition Award Ceremony / Gift Drawing for Food Industry Exhibition (205) |
101 | Registration |
---|---|
102 | |
103 | |
104 | |
105 | |
106 | |
107 | |
108 | |
109 | |
201 | |
202 | |
203-204 | |
205 | |
301 |
101 | [PL3, Dr. Lee-Ann Jaykus](205) |
---|---|
102 | |
103 | |
104 | |
105 | |
106 | |
107 | |
108 | |
109 | |
201 | |
202 | |
203-204 | |
205 | |
301 |
101 | Starter Cultures |
---|---|
102 | Food Cluster |
103 | Food Safety in Post-COVID |
104 | Digital DB in Agri-food |
105 | Agri. MOs and Enzymes II |
106 | Regulatory Science |
107 | Food Additives |
108 | Microbiomes in traditional foods |
109 | Brewing microorganisms |
201 | KFAFST |
202 | LMO |
203-204 | Food & Bio-Tech |
205 | Award Lecture |
301 |
101 | Closing Remark / Graduate Competition Award Ceremony / Gift Drawing for Food Industry Exhibition (205) |
---|---|
102 | |
103 | |
104 | |
105 | |
106 | |
107 | |
108 | |
109 | |
201 | |
202 | |
203-204 | |
205 | |
301 |