2022 KoSFoST International Symposium and Annual Meeting Carving a New Era in Food Science and Biotechnology

July 6-8, 2022 Bexco, Busan, Korea

Invited Speakers

[PL1] Dr. Inge Depoortere

Time
13:30-14:20, July 6
Venue
205
Chair: Sung-Joon Lee (Korea University, Korea)
13:30
~
14:20
  • Why bitter taste receptors matter in the gut during obesity?
  • Inge Depoortere Translational Research Center for Gastrointestinal Disorders, University of Leuven, Belgium

[IS1] Advanced Strategies to Control Microorganism in Seafood

Time
14:30-17:30, July 6
Venue
104-105

Organized by Aquatic Food Products Division, KoSFoST

Chair: Bohkyoung Kim (Pusan National University, Korea)
14:30
~
15:00
  • Developments in detection and control of viral pathogens
  • Matthew D. Moore University of Massachusetts, USA
15:00
~
15:30
  • Toxic Cyanobacteria: Holistic understanding of their journey & the impact on food safety and human health with one health paradigm
  • Jiyoung Lee Ohio State University, USA
Chair: Hyunju Kang (Keimyung University, Korea)
15:40
~
16:10
ZOOM
  • Intervention strategies to control viruses in bivalve shellfish
  • David H. Kingsley USDA, Agricultural Research Service, USA
16:10
~
16:40
  • Monitoring dynamics of microbiomes and resistome in Nakdong River and fish gut for potential food safety
  • Seungjun Lee Pukyong National University, Korea

- Graduate Student Oral Competition -

Chair: Hyunju Kang (Keimyung University, Korea)
16:50
~
17:10
(P02-002)
  • Sargassum thunbergii attenuates high-fat diet-induced obesity in mice by modulating thermogenesis and the gut microbiota
  • Dahee Kim Pusan National University, Korea
17:10
~
17:30
(P02-003)
  • Ishige okamurae Celluclast extract prevents fructose-induced non-alcoholic fatty liver disease in non-obese mice by modulating gut microbiota
  • Seung Tae Im Soonchunhyang University, Korea

[IS2] Alternative Protein: Making the Planet Better

Time
14:30-17:30, July 6
Venue
205

Sponsored by Hanwha Solutions

Chair: Sally Sunyoung Park (Hanwha Solutions, Korea)
14:30
~
14:50
  • Alternative proteins: A review of recent technologies and applications
  • Yaeseul Kim Hanwha Solutions, Korea
14:50
~
15:30
  • Founding finless and the road to cell-cultured seafood
  • Michael Seldon Finless Foods, USA
15:40
~
16:10
  • Cell-based meat mass production: The scaffold approach
  • Jay Hyeongun Jee DaNAgreen Co., Ltd., Korea
16:30
~
17:10
  • Cell based meat regulations
  • Joo Hyung Lee National Food Safety Information Service, Korea
17:10
~
17:30
  • Solution to survival
  • Seokhwan Koh Hanwha Solutions, Korea

[S1] MFDS and CODEX Committee Meetings in 2022

Time
14:30-16:30, July 6
Venue
101

Sponsored by Ministry of Food and Drug Safety

Chair: Yoo Kyong Park (Kyung Hee University, Korea)
14:30
~
15:00
  • The work of CFH in developing Codex standards for food hygiene
  • Won Young Choi Ministry of Food and Drug Safety , Korea
15:00
~
15:30
  • Report of the 22nd session of the Codex Committee on fresh fruits and vegetables
  • Yun Young Bae Ministry of Food and Drug Safety , Korea
15:30
~
16:00
  • Harmonization of international standards for contaminants in food
  • Jiyoon Jeong Ministry of Food and Drug Safety , Korea
16:00
~
16:30
  • Achievements and plans for CODEX
  • Yujeong Choi Ministry of Food and Drug Safety , Korea

[S2] Safety Prediction of Botanicals based on Artificial Intelligence

Time
14:30-16:30, July 6
Venue
102

Sponsored by Ministry of Food and Drug Safety and Korea Institute of Toxicology

Chair: Hyeyoung Lee (National Institute of Food and Drug Safety Evaluation, Korea)
14:30
~
15:00
  • Application of high content cellular imaging system to evaluate apoptotic features of plant-derived alkaloids in Chang liver cells
  • Hyang Sook Chun Chung-Ang University, Korea
15:00
~
15:30
  • Predicting liver injury in human based on data-driven approach
  • Jung-Hwa Oh Korea Institute of Toxicology, Korea
15:30
~
16:00
  • Cheminformatics tools for food science
  • Hyun Kil Shin Korea Institute of Toxicology, Korea
16:00
~
16:30
  • A deep learning-based approach for identifying the toxicity of plants and their extracts
  • Sunyong Yoo Chonnam National University, Korea

[S3] Research Trend and Regulation on Use of Microorganism for Food

Time
14:30-17:00, July 6
Venue
103

Sponsored by National Institute of Food and Drug Safety Evaluation

Chair: Yong Eui Koo (Ntional Institute of Food and Drug Safety Evaluation, Korea)
14:00
~
14:05
  • Pre-session: Opening ceremony
  • Haejung Yoon National Institute of Food and Drug Safety Evaluation, Korea
14:05
~
14:30
  • Pre-session: Anniversary meeting of food safety evaluation research group
  • Junghyuck Suh National Institute of Food and Drug Safety Evaluation, Korea
14:30
~
15:00
  • Safety regulation guidelines for probiotics as functional food supplements in South Korea
  • Ju-Hoon Lee Seoul National University, Korea
15:00
~
15:30
  • Approval trend for novel foods including microorganism
  • Keum-Soon Oh National Institute of Food and Drug Safety Evaluation, Korea
15:30
~
16:00
  • Research trends of food additives and materials based microorganism
  • Inpyo Hong BIO R&D Center, DAESANG, Korea
16:00
~
16:30
  • Research trends of MFDS in microbiological food safety
  • Soon Han Kim National Institute of Food and Drug Safety Evaluation, Korea
16:30
~
17:00
  • Discussion & closing remark
  • Yong Eui Koo National Institute of Food and Drug Safety Evaluation, Korea

[S4] Food Biotechnology using Various Computational Simulation Methods

Time
14:30-17:30, July 6
Venue
110

Sponsored by Korea Atomic Energy Research Institute

Chair: Jong-Hyun Jung (Korea Atomic Energy Research Institute, Korea)
14:30
~
15:15
  • Application of molecular docking and molecular dynamics simulations in food science
  • Seungpyo Hong Jeonbuk National University, Korea
15:15
~
16:00
  • Computational protein design of a stevioside biosynthesis enzyme UGT for improved stability and activity
  • Eui-Jeon Woo Korea Research Institute of Bioscience and Biotechnology, Korea
16:00
~
16:45
  • Exploring enzymes for valorization of lipids and fatty acids
  • Jin-Byung Park Ewha Womans University, Korea
16:45
~
17:30
  • Molecular modeling study: Introduction and applications
  • Keun Woo Lee AiDD/Gyeongsang National University, Korea

[S5] Functionality of Prebiotics and Application

Time
14:30-17:10, July 6
Venue
201-202

Sponsored by Samyang Corp.

Chair: Seung-Taik Lim (Korea University, Korea)
14:30
~
15:10
  • Prebiotic effects of four oligosaccharides compared by in vitro fecal microbiome and metabolome analyses
  • Nam Soo Han Chungbuk National University, Korea
15:10
~
15:50
  • Kestose-enriched fructo-oligosaccharide alleviates atopic dermatitis by modulating the gut microbiome and immune response
  • Wonyong Kim Chung-Ang University, Korea
Chair: Joong Hyuck Auh (Chung-Ang University, Korea)
15:50
~
16:30
  • Characteristics and functionality representative prebiotics and their symbiotic effects for human health promotion
  • Ju-Hoon Lee Seoul National University, Korea
16:30
~
17:10
  • Application of prebiotics
  • Il Seo Samyang Corp., Korea

[S6] The Health Benefits and Futurology of Superfoods

Time
14:30-16:50, July 6
Venue
203-204

Sponsored by AMOREPACIFIC

Chair: Dae-Ok Kim (Kyung Hee University, Korea)
14:30
~
15:05
  • Health benefits of green tea extract in reducing postprandial blood glucose after a high-fat/high-carbohydrate meal
  • Jae-Heon Kang Sungkyunkwan University Kangbuk Samsung Hospital, Korea
15:05
~
15:40
  • Valorization of leftover green tea residues into bioactive peptides using a probiotcs-aided anaerobic digestion
  • Dong-Woo Lee Yonsei University, Korea
Chair: Young-Jun Kim (Korea University, Korea)
15:40
~
16:15
  • Ginsenoside Re, isolated from ginseng berry, promotes longevity through modulating mitophagy
  • Dongryeol Ryu Sungkyunkwan University School of Medicine, Korea
16:15
~
16:50
  • The association of soil microbial community with chemical properties of tea leaves
  • Hojeong Kang Yonsei University, Korea

[S7] Human Microbiome and Industrial Application

Time
14:30-17:00, July 6
Venue
206

Sponsored by Korean Food Research Institute

Chair: Young-Do Nam (Korea Food Research Institute, Korea)
14:30
~
15:05
  • Human gut microbiome in health and disease
  • Mi Young Lim Korea Food Research Institute, Korea
15:05
~
15:40
  • Pan-genome and comparative genome analyses of Akkermansia muciniphila
  • Moon-Gi Hong Enterobiome Inc., Korea
15:50
~
16:25
  • Skin microbiome for cosmetic application
  • Yong Ju Ahn HuNBiome Co., Ltd., Korea
16:25
~
17:00
  • Present and future of probiotics in Korea
  • Byung-Yong Kim CKD Healthcare, Korea

[SS1] KoSFoST Senior Academy

Time
10:00-12:30, July 6
Venue
101
Chair : Sangryeol Ryu (Seoul National University, Korea)
10:00
~
10:30
  • Traditional fermented foods and widen their field
  • Dong-Hwa Shin Shindonghwa Food Research Institute
10:30
~
11:00
  • Venture company start-up preparation
  • Bong Soo Noh Seoul Women’s University, Korea
11:00
~
11:30
  • Finding the career path for students major in food science and technology
  • Suk-Hoo Yoon TT5 Park, Kuala Lumpur, Malaysia

[SS2] Undergraduate Idea Competition

Time
10:00-12:30, July 6
Venue
102

Sponsored by Food Research Institutes Directors' Council

Gwang-woong Go (Hanyang University, Korea)
10:00
~
10:10
  • Suggestion of incubiotics, probiotics to be ingested after incubation
  • Freshness itself Gyeongsang National University, Korea
10:10
~
10:20
  • Hong(弘) granola: development of granola using edible insect; red silkworm powder
  • Nuadella Kyung Hee University, Korea
10:20
~
10:30
  • Gochujang bibimbap with Tenebrio molitor and alternative meat made from rice
  • Mix it Sungshin Women’s University, Korea
10:30
~
10:40
  • Development of seasoning for stew using jigemi
  • jjigae(stew) & jigemi Kyung Hee University, Korea
10:40
~
10:50
  • Development of eco-friendly high dietary fiber fruit beverage containing psyllium husk jelly
  • Dormitory playlist Kyung Hee University, Korea
10:50
~
11:00
  • Gluten-free frying powder using unripe banana peel
  • Foo-Ang Chung-Ang University, Korea
11:00
~
11:00
  • Coffee ground chewing candy with the function of removing halitosis
  • Food issue communication Inha University, Korea
11:40
~
12:00
  • Award Ceremony

[SS3] Undergraduate Idea Competition -All about Kimchi

Time
10:00-12:30, July 6
Venue
103

Sponsored by World Institute of Kimchi

10:00
~
10:10
  • Double-space kimchi container
  • shinheenaji Yonsei University, Korea
10:10
~
10:20
  • Development of kimchi starters for home-made kimchi with Korean insufficient nutrients by using encapsulation technique
  • Kyung Hee Ranger Sik-gong Force Kyung Hee University, Korea
10:20
~
10:30
  • Manufacture of anticancer functional yanggaeng using kimchi waste, cabbage by-product
  • Look at the discarded cabbage again Hanyang University, Korea
10:30
~
10:40
  • Custom Kimchi
  • On point team Gyeongsang National University, Korea
10:40
~
10:50
  • Making kimchi kit for globalization of traditional kimchi
  • Kimchi security guard Kyonggi University, Korea
10:50
~
11:00
  • Freeze-dried dongchimi (Korean radish water kimchi) stick
  • DongDong (Take the winter out of the pot) Kyung Hee University, Korea
11:00
~
11:10
  • Development of a simple fermenter kit for ripening kimchi according to personal preference (maintaining texture and quality by adding GB and reducing fermentation time using temperature control)
  • DIHI-World Chungnam National University, Korea
11:10
~
11:20
  • Automatic mixing and aging system using bigdata and sensors
  • Duri's Kimchi Kangwon National University, Korea
11:20
~
11:30
  • Water kimchi powder pouch using Hongguk rice: personalized interworking information service app (diet)
  • cheerful Chung-Ang University, Korea
11:30
~
11:40
  • Kimchi kiosk and food tech robot using eco-friendly containers
  • Kim ju seon team Gangseo University, Korea
12:10
~
12:30
  • Award Ceremony

[SS4] Food Science and Biotechnology Workshop: Scientific Writing/Publication Ethics

Time
10:00-12:30, July 6
Venue
104-105
Chair: Sanguine Byun (Yonsei University, Korea)
10:00
~
10:30
  • Current status & development plan of Food Science and Biotechnology
  • Hyun-Dong Paik Konkuk University, Korea
10:30
~
11:00
  • How to write and publish scientific papers
  • Sanguine Byun Yonsei University, Korea
11:00
~
11:30
  • Publication ethics : How to protect yourself from predatory journals
  • Eunyeong Song Cactus Communications, Korea

[YSL1] Young Scientist Lecture 1

Time
10:00-11:40, July 6
Venue
106
Chair: Hee Gon Jeong (Chungnam National University, Korea)
10:00
~
10:20
  • Analysis method development and validation of trace-level mono- and di-saccharides in commercial food products by HPLC-ELSD and GC-FID
  • Md. Atiqual Islam Sejong University, Korea
10:20
~
10:40
  • Feasible strategies to improve freshness and wholesomeness of pork loin during extended storage
  • Sang Yoon Lee Konkuk University, Korea
10:40
~
11:00
  • Effects of germination and roasting on physicochemical and sensory characteristics of brown rice and barley for tea infusions
  • Hyun Jin Kim Dongsuh Companies Inc., Korea
11:00
~
11:20
  • Food material engineering strategies for eco-friendly and sustainable application in food processing: Future vision and challenges
  • Hansol Doh Ewha Womans University, Korea
11:20
~
11:40
  • Classification of texture-modified foods under IDDSI criteria for dysphagia
  • Kui-Jeong Choi Hanyang Univerisity, Korea

[YSL2] Young Scientist Lecture 2

Time
10:00-12:00, July 6
Venue
107
Chair: Sang Gil Lee (Pukyong National University, Korea)
10:00
~
10:20
  • Development of a magnetic particles-based biosensor for the rapid detection of pathogenic bacteria in foods
  • Sang-Mook You Korea Research Institute of Chemical Technology, Korea
10:20
~
10:40
  • Development of microbial contamination of beef determination technology using hyperspectral imaging and machine learning
  • Seongmin Park Seoul National University, Korea
10:40
~
11:00
  • A novel colorimetric aptasensor system for food hazards detection based on aptamer-decorated bifunctional linkers
  • Eunghee Kim Seoul National University, Korea
11:00
~
11:20
  • Bacterial growth response of psychrotolerant B. cereus group under low temperature
  • Kyung Min Park Korea Food Research Institute, Korea
11:20
~
11:40
  • Validation of probiotic species or subspecies identity in commercial probiotic products using real-time PCR method based on pan-genome analysis
  • Eiseul Kim Kyung Hee University, Korea
11:40
~
12:00
  • Probiotic properties and health-functional effects of Lactobacillus strains derived from Korean fermented foods
  • Hye Ji Jang Konkuk University, Korea

[YSL3] Young Scientist Lecture 3

Time
10:00-12:00, July 6
Venue
108
Chair: Byung-Hoo Lee (Gachon University, Korea)
10:00
~
10:20
  • Astaxanthin regulates histone deacetylases for the prevention of alcohol-induced inflammation and oxidative stress in macrophages
  • Hyunju Kang Keimyung University, Korea
10:20
~
10:40
  • Anti-amnesic effect of Pinus densiflora Sieb. et Zucc. bark extract in scopolamine-induced amnesic Sprague-Dawley rats and its phenolic profiles using high-resolution mass spectrometer
  • Kwan Joong Kim Bioinformatics & Molecular Design Research Center, Korea
10:40
~
11:00
  • Systems genetic analysis of atherosclerosis and gut microbiota in a hyperlipidemic diversity outbred F1 mouse population
  • Myungsuk Kim Korea Institute of Science and Technology, Korea
11:00
~
11:20
  • Glycomacropeptide digestion in human jejunum analyzed by top-down glycopeptidomics
  • Jeewon Koh Ministry of Food and Drug Safety, Korea
11:20
~
11:40
  • Lipophilized quercetin esters preparation, identification, and their effects on antioxidant activity
  • Won Young Oh SungKyun Kwan University, Korea
11:40
~
12:00
  • Freeze concentration of Allium fistulosum solution for fresh flavor retention
  • Wooyoung Joung Dankook University, Korea

[DLK1] Debut Lectures for KoSFoST

Time
10:00-12:00, July 6
Venue
109
Chair: Young-Jun Kim (Seoul National University of Science and Technology, Korea)
10:00
~
10:20
  • Evaluation of phospholipid and eicosanoid profiles in Atlantic Salmon (Salmo salar L.) muscle after feeding microbial oil using electrospray ionization (ESI) triple quadrupole mass spectrometry
  • JuDong Yeo Konkuk University, Korea
10:20
~
10:40
  • New paradigm of dietary carbohydrate for the next generation: Activation of the gut-brain axis
  • Jongbin Lim Jeju National Universityr, Korea
10:40
~
11:00
  • Importance of understanding zoonotic pathogens in shrimp seafood
  • Ji Hyung Kim Gachon University, Korea
11:00
~
11:20
  • Characterization of exopolysaccharides(EPSs) obtained from Limosilactobacillus reuteri and investigation of its potential bio therapeutic properties
  • Vijayalakshmi Selvakumar Kangwon National University, Korea
11:20
~
11:40
  • Microbiota-induced vitamin A transport and its role in the intestinal immunity
  • Ye-Ji Bang Seoul National University College of Medicine, Korea
11:40
~
12:00
  • Monochromatic LED treatment influences the bacterial diversity and probiotic potential of lactic acid bacteria in the hydroponics ginseng sprouts
  • Bokyung Lee Dong-A University, Korea

[D1] Back to Normal: Arising Issues in Sensory & Consumer Science

Time
14:30-18:00, July 6
Venue
106

Sponsored by Trunas, and Organized by Sensory & Consumer Science Division, KoSFoST

Chair: Jeehyun Lee (Pusan National University, Korea)
14:30
~
15:00
ZOOM
  • Sensory strategies for food reformulation
  • Julien Delarue University of California, Davis, USA
15:00
~
15:30
  • Current challenges in the sensory evaluation of capsaicin-related spiciness
  • Mina K. Kim Jeonbuk National University, Korea
15:30
~
16:00
  • Strategic assessments on food quality through integrated understanding of consumers' perception mechanism
  • Yun-Mi Lee OURHOME Corp, Korea
16:00
~
16:30
  • Use of an open-ended question in sensory evaluation
  • Mi-Ran Kim Catholic University of Korea, Korea

- Graduate Student Oral Competition -

Chair: Seo-Jin Chung (Ewha Womans University, Korea)
16:30
~
16:45
(P04-002)
  • Improving and monitoring sensory discrimination tests using signal detection A-Not A with a two-step rating: effects of reference presentation probability, cognitive factors, and use of recognition d′ (d′Rec)
  • Eun-Sil Choi Ewha Womans University, Korea
16:45
~
17:00
(P04-022)
  • Consumer acceptance test in a contactless environment: a case study with almond milk and focusing on the number of samples
  • Jae Yeon Yoon Ewha Womans University, Korea
17:00
~
17:15
(P04-019)
  • A new SDT (signal detection theory)-based threshold method of non-esterified fatty acid taste using descending blocks of dual reminder A-Not A tests over repeated sessions
  • Ju-Won Choi Ewha Womans University, Korea
17:15
~
17:30
(P04-030)
  • Hedonic response of consumers’ utilitarian and hedonic attitudes depending on dairy products and plant-based dairy product alternatives
  • Seulgi Kim Ewha Womans University, Korea
17:30
~
17:45
(P04-031)
  • Presence of context effect when using generalized labeled magnitude scales to measure the sweetness potency of a sweetener
  • Run Rou Wong Ewha Womans University, Korea

[D2] New Insights of Food Microbiome into Function

Time
14:30-18:00, July 6
Venue
107

Organized by Food Microbiology Division, KoSFoST

Chair: Hyungjae Lee (Dankook University, Korea)
14:30
~
15:00
  • Kimchi microbiome analysis for fermentation speed measurement and fermentation pattern prediction
  • Hong-Seok Son Korea University, Korea
15:00
~
15:30
  • Degradation of endocrine disruptor bisphenol A by Bacillus sp. isolated from traditional fermented foods
  • Young-Wook Chin Korea Food Research Institute, Korea
Chair: Jaeho Cha (Pusan National University, Korea)
15:35
~
16:05
  • Animal-associated microbiome: Farm-to-table network
  • Younghoon Kim Seoul National University, Korea
16:05
~
16:35
  • Modulation of immune dysfunction by lactic acid bacteria isolated from kimchi
  • Min-Sung Kwon World Institute of Kimchi, Korea

- Graduate Student Oral Competition -

Chair: Myung-Ji Seo (Incheon National University, Korea)
16:40
~
16:55
(P12-006)
  • Horizontal acquisition of the mobilized colistin resistance (mcr)-1 gene reverses rough phenotype and increases pathogenicity in enterotoxigenic Escherichia coli
  • Eunbyeol Ahn Seoul National University, Korea
16:55
~
17:10
(P12-052)
  • Phytochemical composition and biochemical characterization of fermented wild-simulated ginseng leaf by Rhizopus oligosporus
  • Juho Lim Seoul National University, Korea
17:10
~
17:25
(P12-097)
  • Leuconostoc lactis Ty26 isolated from tibetan kefir inhibits 3T3-L1 pre-adipocyte differentiation
  • Sunghyun An Donngguk University, Korea
17:25
~
17:40
(P12-119)
  • A novel combination of elicited germination and fermentation improves the metabolite profile and anti-obesity functional properties of alfalfa seeds
  • Simon Aloo Kangwon National University, Korea

[D3] Recent Studies in Microbial Biofilm

Time
14:30-18:00, July 6
Venue
108

Sponsored by Korea Atomic Energy Research Institute and Organized by Food Safety Division, KoSFoST

Chair: Se-Wook Oh (Kookmin University, Korea)
14:30
~
15:00
  • Insights into biofilms: formation, control, health, and renewable energy
  • Kwangchel Casey Jeong University of Florida, USA
15:00
~
15:30
  • Biofilm formation according to environmental cues or bacterial signaling
  • Joon-Hee Lee Pusan National University, Korea
Chair: Hyun-Jung Kim (Korea Food Research Institute, Korea)
15:30
~
16:00
  • Biofilm biocontrol strategies using predatory bacteria
  • Robert J. Mitchell Ulsan National Institute of Science and Technology, Korea
16:00
~
16:30
  • Control of foodborne pathogen biofilms using extracellular matrix-degrading enzymes
  • Joo-Sung Kim Korea Food Research Institute, Korea

- Graduate Student Oral Competition -

Chair: Jong-Kyung Lee (Hanyang Women’s University, Korea)
16:30
~
16:45
(P10-054)
  • On-site colorimetric detection of Escherichia coli O157:H7 by using magnetophoresis and iron oxide nanocatalyst
  • Jiwon Park Kyung Hee University, Korea
16:45
~
17:00
(P10-118)
  • In-package cold plasma effect on the pathogen growth and microbiome in mixed vegetable salad in hydrogen peroxide pad-attached plastic container and on the concentration of endocrine-disrupting compounds from the container
  • Hye Won Lee Seoul Women’s University, Korea
17:00
~
17:15
(P10-041)
  • Application of potato starch-based edible coating with natural antibacterial substances to improving the quality and microbiological safety of fresh-cut apples during cold-storage
  • A-Ra Jang Chung-Ang University, Korea
17:15
~
17:30
(P10-077)
  • Development of label-free colorimetric aptasensor based on the aggregation of gold nanoparticles for detection of gliadin in real foods
  • Seung Hwan Ham Seoul National University, Korea
17:30
~
17:45
(P10-134)
  • Development of engineered bioluminescent reporter phage specific for Cronobacter sakazakii detection
  • Doyeon Kim Yonsei University, Korea
17:45
~
18:00
(P10-106)
  • Genomic characterization of 50 Listeria monocytogenes isolated from foods, humans, and poultry farms using WGS
  • Hyunhee Hong Oregon State University, USA

[D4] Recent Emerging Analytical Challenges in Food

Time
14:30-18:00, July 6
Venue
109

Organized by Food Analytical Science Division, KoSFoST

Chair: Young-Jun Kim (Seoul National University of Science and Technology, Korea)
14:30
~
15:00
  • Food authentication by PCR-based methods
  • Eunju Lee Ministry of Food and Drug Safety, Korea
15:00
~
15:30
  • Tissue distribution of tetrodotoxin in four pufferfish species and their natural hybrids from the Korean coast
  • Jihyun Lee Chung-Ang University, Korea
15:30
~
16:00
  • Analysis of food flavors by 2D-GCMS-O
  • Youngmo Yoon Hanbit Flavor and Fragrance Co., Ltd., Korea
16:00
~
16:30
  • Analysis of hazardous substances derived from fatty acids; MCPDE & GE
  • Jae-Wook Shin Korea Advanced Food Research Institute, Korea

- Graduate Student Oral Competition -

Chair: Joon-Goo Lee (Dong-A University, Korea)
16:30
~
16:45
(P01-070)
  • Validation and determination of HPLC method for various azo dyes in adulterated herbal medicine in Korea
  • Hyo-Jin Yang Seoul National University of Science and Technolog, Korea
16:45
~
17:00
(P01-030)
  • The effects of different cooking methods and spices on the formation of 11 HCAs in chicken wing and pork belly
  • Jungwon Kwon Chung-Ang University, Korea
17:00
~
17:15
(P01-016)
  • Method validation of heavy metals in processed food by inductively coupled plasma-mass spectrometry (ICP-MS) and direct mercury analyzer (DMA)
  • Yejin Woo Dongguk University, Korea
17:15
~
17:30
(P01-067)
  • Method development and validation of thaumatin in food using HPLC-UVD
  • Hyeon-Ju Park Seoul National University of Science and Technology, Korea

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