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

[PL2] Dr. Francisco Diez-Gonzalez

Time
13:30-14:20, July 7
Venue
205
Chair: Si Hong Park (Oregon State University, USA)
13:30
~
14:20
  • Low-water activity foods: risks and research opportunities
  • Francisco Diez-Gonzalez Professor and Director, Center for Food Safety, University of Georgia, USA

[IS3] Value Added Technology in Baking Science

Time
09:00-11:00, July 7
Venue
101

Sponsored by SPC and Organized by Food Biotechnology and Bioengineering Division, KoSFoST

Chair: Sung Ho Lee (SPC, Korea)
09:00
~
09:30
  • Engineered yeast for food ingredients, probiotics and bakery products
  • Yong-Su Jin University of Illinois, Urbana-Champaign, IL, USA
09:30
~
10:00
  • Modern stone milling of grains: old concept, new technologies
  • Gary G. Hou SPC Group, Korea
10:00
~
10:30
  • Application of clean-label ingredients for bakery products
  • Meera Kweon Pusan National University, Korea
10:30
~
11:00
  • Healthy snacking for customers and manufactures
  • Hye Jin Yi International Flavors & Fragrances Inc., Korea

[IS4] New Era of Nutrition and Wellness : Personalization

Time
09:00-11:50, July 7
Venue
205

Sponsored by Amway Korea

Chair: Ji Yeon Kim (Seoul National University of Science and Technology, Korea)
09:00
~
09:25
  • From plate to prevention - A look at the evolution of personalized nutrition
  • Mariette Abrahams Qina LDA, Portugal
09:25
~
09:50
  • Phenotypic flexibility to quantify human variability: Building the bridge to personalized nutrition
  • Suzan Wopereis Netherlands Organization for Applied Scientific Research, the Netherlands
09:50
~
10:15
  • Bespoke nutrition toolkit for coaching individuals to better health and wellbeing based on the health space methodology
  • Oran Kwon Ewha Womans University, Korea
Chair: Dong-Woo Lee (Yonsei University, Korea)
10:15
~
10:40
  • Gut microbiome and health: Personalized solution using in vitro system
  • Yosep Ji HEM Pharma Inc., Korea
10:40
~
11:05
  • What microbiomes can tell us about their environment
  • David Zeevi Weisman Institute, Israel
Moderator: Michelle Stout (Amway, USA)
11:10
~
11:50
  • [Panel Discussion} Is personalization ready for mass commercilization?
  • Panel: All speakers

[IS5] The Taste of Millennia, Kimchi : Fermented Vegetable Foods in Asia (Korea, Japan, and China)

Time
14:30-17:00, July 7
Venue
101

Organized by World Institute of Kimchi

Chair: Jiyeon Chun (Sunchon National University, Korea)
14:30
~
15:00
  • Development process of Japanese pickles and its present
  • Toshio Asakura Ritsumeikan University, Japan
15:00
~
15:45
ZOOM
  • The past and present of Chinese fermented vegetables and the prospect of their individual development
  • Jianmin Zhao Shandong Vocational College of Tourism, China
Chair: Jeong-Ah Seo (Soongsil University, Korea)
16:00
~
16:30
  • Kimchi: Past, present and future
  • Chae-Lin Park World Institute of Kimchi, Korea
16:30
~
17:00
  • Risk communication strategy to strengthen the identity and differentiation of kimchi in the global public opinion environment
  • Jong-hyuk Lee Kwangwoon University, Korea

[IS6] The Era of ESG : Role of R&D

Time
14:30-17:45, July 7
Venue
205

Sponsored by CJ CheilJedang

Chair: Jong Hyun Park (Gachon University)
14:30
~
14:50
  • CJ Cheiljedang's sustainability strategy and its progress
  • Mina Chang CJ CheilJedang, Korea
14:50
~
15:30
  • The essential role of the food industry in making healthy, sustainable diets available to everyone
  • David I Gustafson Agriculture & Food Systems Institute, USA
15:30
~
16:10
  • An alternative protein as a novel food candidate: Single-cell hemoprotein (heme-SCP)
  • Pil Kim The Catholic University of Korea
Chair: Eunju Kim (ILSI Korea, Korea)
16:25
~
17:05
ZOOM
  • Trends of recent bioplastic studies and materials in food packaging
  • Young Teck Kim Virginia Tech, USA
17:05
~
17:45
  • Status of eco-friendly packaging activities in Korea
  • Yang-Jai Shin Korea University, Korea

[S8] Sensory and Related Studies at Korea Food Research Institute

Time
09:00-11:30, July 7
Venue
102

Sponsored by Korea Food Research Institute

Chair: Jeehyun Lee (Pusan National University, Korea)
09:00
~
09:40
  • Deep into the sensory science: Food perception in the brain
  • Han Sub Kwak Korea Food Research Institute, Korea
09:40
~
10:20
  • New approaches for the drive-thru test in sensory evaluation: Compared to conventional sensory evaluation methods
  • Mi-Ran Kim The Catholic University of Korea, Korea
Chair: Han Sub Kwak (Korea Food Research Institute, Korea)
10:30
~
11:00
  • Understanding the behavior of food consumers through market research
  • YoungMin Choi Korea Food Research Institute, Korea
11:00
~
11:30
  • Supporting sensory evaluation for small- and mid-sized companies at the Korea Food Research Institute
  • Jungmin Oh Korea Food Research Institute, Korea

[S9] Food System Innovation based on Research Data and AI

Time
09:00-11:20, July 7
Venue
103

Sponsored by Korea Food Research Institute

Chair: Hee-Do Hong (Korea Food Research Institute, Korea)
09:00
~
09:30
  • Smart R&D environment for data driven research
  • Kwang-Ryeol Lee Korea Institute of Science and Technology, Korea
09:30
~
10:00
  • Foodtech metaverse
  • Byung Ik Ahn SIKSIN Co. Ltd. / The Korea Footech Association, Korea
10:10
~
10:40
  • AI meets NutriOmics: new direction of food science in the era of personalized health care
  • Jae-Ho Park Korea Food Research Institute, Korea
10:40
~
11:20
  • Sharing the food data platform for research innovation
  • Jung Min Park Korea Food Research Institute, Korea

[S10] Plasma Treatment for Food Sterilization

Time
09:00-11:30, July 7
Venue
104

Sponsored by Korea Institute of Fusion Energy

Chair: Seungmin Ryu (Korea Institute of Fusion Energy, Korea)
09:00
~
09:30
  • Effect of important factors on microbial sterilization by plasma treatment
  • Sangheum Eom Korea Institute of Fusion Energy, Korea
09:30
~
10:00
  • Non-heating control of O3 and NOx in a surface dielectric barrier discharge
  • Sanghoo Park KAIST, Korea
10:00
~
10:30
  • Application of atmospheric pressure plasma to meat and meat products
  • Hae In Yong Chungnam National University, Korea
10:30
~
11:00
  • Applications of cold plasma technology for storage stability of crops
  • Hyun-Joo Kim National Institute of Crop Science, Rural Development Administration, Korea
11:00
~
11:30
  • Application of different types of plasma-activated water in animal origin food industry
  • Ki Ho Baek Korea Institute of Materials Science, Korea

[S11] Ginseng & Probiotics

Time
09:00-11:20, July 7
Venue
105

Sponsored by Korea Ginseng Corporation

Chair: Seung Ho Lee (Korea Ginseng Corporation, Korea)
09:00
~
09:30
  • The effect of red ginseng dietary fiber to growth promotion of lactic acid bacteria and related mechanisms
  • Hye-Young Yu Korea Ginseng Corporation, Korea
09:30
~
10:10
  • Effect of a combination of Korean red ginseng extract and probiotics on the prevention of atopic dermatitis in a murine model
  • Se Hoon Lee The Catholic University of Korea, Korea
10:10
~
10:50
  • Probiotic and functional properties of Lactobacillus fermentum KGC1601 isolated from Panax ginseng
  • Sang-Kyu Kim Korea Ginseng Corporation, Korea
10:50
~
11:20
  • Human intestinal organoid as an advanced in vitro platform for probiotic research
  • Mi-Young Son Korea Research Institute of Bioscience and Biotechnology , Korea

[S12] Functional Foods for Healthy Hair

Time
09:00-11:46, July 7
Venue
106

Sponsored by NOVAREX, and Organized by Health Functional Foods Division, KoSFoST

Chair: Chang Hwa Jung (Korea Food Research Institute, Korea)
09:00
~
09:30
  • Study of the efficacy assessment system for hair health related functional food
  • Bumsik Kim Yeonsung University, Korea
09:30
~
10:00
  • Current status and prospects of the hair functional food
  • Doohyeon Lim L’s safety and Efficacy Corp., Korea
Chair: Sanguine Byun (Yonsei University, Korea)
10:00
~
10:25
  • Development of functional materials for the hair health functional food via regulation of β-catenin signaling pathways
  • Sung Keun Jung Kyungpook National University, Korea
10:25
~
10:50
  • Hair loss inhibitory effects of Lithospermum erythrorhizon in androgenic alopecia-induced B6CBAF1/J mice
  • Hyo-deok Seo Korea Food Research Institute, Korea

- Graduate Student Oral Competition -

Chair: Young Jin Jang (Seoul Women’s University)
11:00
~
11:08
(P11-002)
  • Monascus-fermented grain vinegar enhances glucose homeostasis through the IRS-1/ PI3K/ Akt and AMPK signaling pathways in HepG2 cells and db/db mice
  • Ye-Won Lee Sungshin Women's University, Korea
11:08
~
11:16
(P11-164)
  • Anti-inflammatory effects of Eisenia bicyclis in a mouse model of ulcerative colitis
  • Qunzhe Wang Pusan National University, Korea
11:16
~
11:26
(P11-092)
  • The inhibitory effects of Aster yomena extract on microglial activation-mediated inflammatory response and pain by modulation of the NF-κB and MAPK signaling pathways
  • Joon Park Korea Food Research Institute; Korea University of Science and Technology, Korea
11:26
~
11:36
(P11-147)
  • Castanea crenata flower extended healthspan and improves muscle function by restoring autophagy
  • So-hyun Park University of Science and Technology; Korea Food Research Institute, Korea
11:36
~
11:46
(P11-217)
  • Effect of garcinone C on suppression of colorectal cancer through regulating Hedgehog signaling (Hh) by directly binds to SDH
  • Shuai Qiu Chung-Ang University, Korea

[S13] Recent Technologies and Trends in Food Safety Management

Time
09:00-11:30, July 7
Venue
201-202

Sponsored by Sanigen

Chair: Soon Han Kim (National Institute of Food and Drug Safety Evaluation, Korea)
09:00
~
09:35
  • Using CrAssphage as a novel fecal indicator to enhance environmental hygiene
  • Geun Woo Park Centers for Disease Control and Prevention, USA
09:35
~
10:10
  • NGS applications and future plans of MFDS
  • Woo Jung Lee National Institute of Food and Drug Safety Evaluation, Korea
10:20
~
10:55
  • Food-borne pathogen genomics research and its application
  • Ju-Hoon Lee Seoul National University, Korea
10:55
~
11:30
  • Molecular detection of major foodborne pathogens using NGS technologies
  • Jin Ho Choi Sanigen Co., Ltd, Korea

[S14] Future Food Technology and Industry

Time
09:00-11:00, July 7
Venue
203-204

Sponsored by DAESANG Corp.

Jung-Mi Yun (Chonnam National University, Korea)
09:00
~
09:40
  • Current status and future perspectives of alternative food technology
  • Sungkwon Park Sejong University, Korea
09:40
~
10:20
  • Current progress on cultured meat production technology
  • Kwang-Hwan Choi Space F Coporation, Korea
10:20
~
11:00
  • Production of seafood and meat analogs using 3D printing
  • Hyun Woo Kim BIPPECO Co. Ltd., Korea

[S15] Current Status and Prospects of Robot Technology in the Food Industry

Time
14:30-16:40, July 7
Venue
102

Sponsored by Korea Food Research Institute

Chair: Jong Hoon Kim (Korea Food Research Institute, Korea)
14:30
~
15:00
  • Research and empirical case for digital factory transformation in the food industry
  • Ki Hyun Kwon Korea Food Research Institute, Korea
15:00
~
15:30
  • Demonstration of digital transformation using robot technology
  • Il Woo Park Korea Institute for Robot Industry Advancement, Korea
15:40
~
16:10
  • The application of smart factory concept in small-sized food business
  • Seung Hyun Lee Chungnam National University, Korea
16:10
~
16:40
  • Collaborative robot solutions for F&B sector
  • Jung An Cho Doosan Robotics Inc., Korea

[S16] Promising Technologies for Food Hazard Detection and Management

Time
14:30-16:50, July 7
Venue
103

Sponsored by Korea Food Research Institute

Chair: Hyun Jung Kim (Korea Food Research Institute, Korea)
14:30
~
15:05
  • Flexible sensor technologies for food safety and quality management
  • Youngjin Cho Korea Food Research Institute, Korea
15:05
~
15:40
  • Recent advances for rapid detection of food quality and safety using hyperspectral information
  • Jeongseok Cho Korea Food Research Institute, Korea
15:40
~
16:15
  • Sensor development toward next generation point-of-care testing of heavy metals
  • Min-Ah Woo Korea Food Research Institute, Korea
16:15
~
16:50
  • Genetic analysis-based food poisoning bacteria and pathogen detection using centrifugal microdevices
  • Jae Hwan Jung Dankook University, Korea

[S17] Trends and Related Researches on the Development of Prevision Foods for Woman's Life Cycle

Time
14:30-17:20, July 7
Venue
104

Sponsored by AceBiome Inc.

Chair: Hakdong Shin (Sejong University, Korea)
14:30
~
15:00
  • The effect of Lactobacillus gasseri BNR17 on postmenopausal symptoms in ovariectomized rats
  • Wonbeak Yoo AceBiome Inc., Korea
15:00
~
15:30
  • Development of plant-derived functional materials for middle-aged women
  • Yong-Duk Kim BTC Corporation, Korea
Chair: Namsu Oh (Korea University, Korea)
15:40
~
16:20
  • The metabolites of Latilactobacillus curvatus BYB3 modulate inestinal barrier function
  • Sejong Oh Chonnam National Universtiy, Korea
16:20
~
16:50
  • Evaluation of the effect of external factors on gut microbiome composition after oral administration of microbiome product in healthy volunteers
  • Min-Gul Kim Jeonbuk National University, Korea
16:50
~
17:20
  • Edible glycoproteins as novel nutricosimetic ingredients for skin health
  • Tae-Gyu Lim Sejong Universtiy, Korea

[S18] Enzyme & Protein Engineering : Biotechnological Applications to Food Industry and Health Benefits

Time
14:30-17:00, July 7
Venue
105

Sponsored by Amicogen, Inc.

Chair: Seon-Won Kim (Gyeongsang National University, Korea)
14:30
~
15:00
  • Market and consumer status of enzyme food market in Korea
  • Chan Ju Park Amicogen, Inc., Korea
15:10
~
15:40
  • Enzymes: engineering, production, application, and beyond
  • Young Sung Yun Amicogen, Inc., Korea
15:50
~
16:20
  • Food materials developed by application of enzyme engineering for healthy life : Curezyme-LAC, N-acetyl-glucosamine, and collagen
  • Joong Su Lee Amicogen, Inc., Korea
16:30
~
17:00
  • Effects of fermented grain enzyme food on reduction of body fat mass and its metabolism in obesity: Results of in vivo study & a clinical trial
  • Be Long Cho Seoul National University College of Medicine, Korea

[S19] Clinical and Cost Benefit of Medical Nutrition

Time
14:30-16:30, July 7
Venue
108

Sponsored by DSM Nutrition Korea

Chair: Ji Yeon Kim (Seoul National University of Science and Technology, Korea)
14:30
~
15:10
ZOOM
  • Clinical benefits of proper nutritional therapy for the patients and its impact on the healthcare system
  • Ulrich Suchner Clinical Centre Darmstadt, Germany
15:10
~
15:50
  • Cost effect of nutrition through foods for special medical purpose
  • Gyuwhan Lee Daesang Life Science Corp., Korea
15:50
~
16:30
ZOOM
  • Leading health issues in Asia, roles of micronutrients and their implications to the health care cost
  • Taichi Inui DSM Nutritional Products APAC, Japan

[S20] Agricultural Microorganisms and Enzymes I – Bio-degradation of Plastics and Residual Herbicides

Time
14:30-17:50, July 7
Venue
109

Sponsored by Center for Agricultural Microorganism and Enzyme

Chair: Pahn-Shick Chang (Seoul National University, Korea)
14:30
~
14:55
  • Bio-fenton system for degradation of polymer and herbicides
  • Hor-Gil Hur Gwangju Institute of Science and Technology, Korea
14:55
~
15:20
  • Polyethylene-degrading enzymes from insect gut
  • Choong-Min Ryu Korea Research Institute of Bioscience and Biotechnology, Korea
15:20
~
15:45
  • Degradation of polyethylene by Acinetobacter nosocomialis isolated from plastic waste landfill: from isolation to bioreactor application
  • Yu-Sin Jang Gyeongsang National University, Korea
15:45
~
16:10
  • Challenges and opportunities in sustainable management of microplastics and nanoplastics in the environment
  • Yong Sik Ok Korea University, Korea
Chair: Jeong Jun Kim (Rural Development Administration, Korea)
16:10
~
16:35
  • Study on plasma utilization to promote decomposition of agricultural waste plastic
  • Mi Ja Lee Rural Development Administration, Korea
16:35
~
17:00
  • Study on microbial degradation of residual pesticides in soils and its field application
  • Jae-Hyung Ahn Rural Development Administration, Korea
17:00
~
17:25
  • Microbial production of rainbow colorants by metabolic engineering
  • Dongsoo Yang Korea Advanced Institute of Science and Technology, Korea
17:25
~
17:50
  • Elucidation of the relationship between the biological activities and the chemical structures of cycloheximides and reveromycins isolated from Streptomyces strains
  • Jin-Cheol Kim Chonnam National University, Korea

[S21] Activation and Improvement Plans for the Industry of Function Claim Food

Time
14:30-16:00, July 7
Venue
110

Sponsored by Korea Food Industry Association

Chair: Sang-do Ha (Chung-Ang University, Korea)
14:30
~
15:00
  • Reasonable growth scheme of the function claim food market
  • Myung-Sub Chung Korea Food Sanitation Policy Institute, Korea
15:00
~
15:30
  • The first leap and strategic approach to the function claim food-Focusing on the introduction of kimchi with functional labeling in Korea and Japan
  • Jae Hwan Kim World Institute of Kimchi, Korea
15:30
~
16:00
  • Status of consumer understanding of function claim food and plan for raising understanding
  • Yoon Mi Cho Consumer Action for Future, Korea

[S22] VitaminC as a Potential Immune Modulator and Beneficial Effects

Time
14:30-17:10, July 7
Venue
201-202

Sponsored by Kwangdong Pharm Co., Ltd

Chair: Woo Jung Park (Gangneung-Wonju National University, Korea)
14:30
~
15:10
  • Can intake of vitamin C-rich diet or vitamin C supplement boost immune response in human body?
  • Jung Eun Kim National University of Singapore, Singapore
15:10
~
15:50
  • The effects of vitamin C treatment on clinical outcomes for COVID-19 patients: A systematic review and meta-analysis
  • Ji Youn Hong Korea University, Korea
Chair: Ho-Jin Heo (Gyeongsang National University, Korea)
15:50
~
16:40
  • Vitamin C and mental vitality
  • Dong-Mi Shin Seoul National University, Korea
16:40
~
17:10
  • Vitamin C treatment on cancer patient: friend or foe?
  • Hee-Taik Kang Chungbuk National University, Korea

[S23] Significance of Vascular Health Care and Development of Functional Ingredients based on Novel AI / Big Data based Algorithm

Time
14:30-17:30, July 7
Venue
203-204

Sponsored by Newtree

Chair: Taehyung Yoon (National Institute of Food and Drug Safety Evaluation, Korea)
14:30
~
15:15
  • Association of aging with vascular dysfunction and permeability : The role of food and nutrition
  • Hee-Jung Park Sangmyung University, Korea
15:15
~
16:00
  • Discovery of novel phytochemicals for HIF-1 and angiogenesis inhibitors as cancer therapeutics
  • You Mie Lee Kyungpook National University, Korea
16:00
~
16:45
  • Assessment of vascular health
  • Moo-Yong Rhee Dongguk University, Korea
16:45
~
17:30
  • Discovering vascular endothelial function significantly related to Piper retrofractum based on biological big data and machine learning
  • Sewon Jeong Biofood CRO Co., Ltd., Korea

[D5] New Consumers, New Foods: Trends and Technologies in Food Product Development

Time
09:00-12:00, July 7
Venue
107

Organized by Product Development Division, KoSFoST

Chair: Youngjae Shin (Dankook University, Korea)
09:00
~
09:25
  • The importance of respiratory immune balance and supplementaion of Lactic acid bacteria in a crisis of long COVID
  • Jae-Won Kim GC Wellbeing Research Institute, Korea
09:25
~
09:50
  • Development of the biological activities of low molecular collagen peptide as an inner beauty ingredient
  • Hyun Jun Lee Nongshim Co., LTD., Korea
Chair: Jaewoo Bai (Seoul Women's University, Korea)
09:50
~
10:15
  • Food safety trends and future directions to ensure the safety of food products
  • Jinhyun Kim Ottogi Corporation, Korea
10:15
~
10:40
  • Physicochemical properties of molokhia mucilage (Corchorus olitorius) and its application as a stabilizer in emulsion
  • Do-Yeong Kim Dongguk University, Korea

- Graduate Student Oral Competition -

Chair: Youngjae Shin (Dankook University, Korea)
Chair: Jaewoo Bai (Seoul Women's University, Korea)
10:50
~
11:00
(P13-074)
  • Coaxial 3D printing of chicken surimi incorporated with mealworm protein isolate as texture-modified food for the elderly
  • Chhychhy Chao Korea University, Korea
11:00
~
11:10
(P13-049)
  • Fabrication and characterization of pH-sensitive capsosome for oral delivery of bioactive compounds
  • Eunhye Yang Seoul National University, Korea
11:10
~
11:20
(P09-006)
  • Development of three squeezable stick jellies using fish collagen and Hovenia dulcis Thunb. and analysis of their antioxidant properties
  • Hyerin Shim Dankook University, Korea
11:20
~
11:30
(P09-013)
  • Effect of pea protein addition on the physicochemical properties of dried soy protein isolate tofu
  • Yu-Don Uhm Kyung Hee University, Korea
11:30
~
11:40
(P13-010)
  • A novel strategy to develop safe food products: bacteria- and antibiotics resistance gene-free fresh foods
  • Eunjin Ko Seoul Women’s University, Korea
11:40
~
11:50
(P13-050)
  • Effect of brewer's spent yeast content on physicochemical properties of extruded high-moisture meat analog
  • Yung-Hee Jeon Kongju National University, Korea

[D6] 3S (Smart, Small, Sustainable) Food Packaging Technologies in a New Era

Time
09:00-11:45, July 7
Venue
108

Organized by Food Packaging Division, KoSFoST

- Graduate Student Oral Competition -

Chair: Youngjin Cho (Korea Food Research Institute, Korea)
09:00
~
09:10
(P08-017)
  • Development of an antioxidant edible film formulated with gelatin-sodium caseinate composite and elderberry (Sambucus nigra L.) extract
  • Jieun Choi Kookmin University, Korea
09:10
~
09:20
(P08-041)
  • Development of zinc oxide and zeolite-incorporated low-density polyethylene foam lids that relieve the flavor release from kimchi products
  • Nayeong Kim Seoul Women’s University, Korea
09:20
~
09:30
(P08-030)
  • Shelf stability of freeze-dried silkworm
  • Dong-Jin Jung Kyung Hee University, Korea
09:30
~
09:40
(P08-036)
  • Combined antimicrobial effect of palmarosa oil-loaded nanoemulsion and citric acid on Pectobacterium carotovorum subsp. causing soft rot
  • Ji-Hwa Park Kookmin University, Korea
09:40
~
09:50
(P08-040)
  • Development and characterization of a biodegradable PBAT/PLA composite film compatibilized with a chain extender for agricultural mulch film application
  • Ji Sou Lyu Korea University, Korea

Chair: Jaejoon Han (Korea University, Korea)
10:05
~
10:30
  • Customized food inks packaging through the insertion of a formulated nano-emulsion using coaxial 3D food Printing
  • Hyun Jin Park Korea University, Korea
10:30
~
10:55
  • Plastic packaging waste management; in perspective of life cycle assessment
  • Dongho Kang Korea Institute of Industrial Technology, Korea
10:55
~
11:20
  • The Future of Food Packaging
  • Grace Kim CJ CheilJedang, Korea
11:20
~
11:45
  • Time-temperature indicator for intelligent food packaging
  • Seung Ju Lee Dongguk University, Korea

[D7] Expanding Functionality of Carbohydrate-based Materials through Structural Modification

Time
09:00-12:00, July 7
Venue
109

Sponsored by Carbohydrate Bioproduct Research Center, and Organized by Carbohydrate Division, KoSFoST

- Graduate Student Oral Competition -

Chair: Young-Min Kim (Chonnam National Unviersity, Korea)
09:00
~
09:10
(P06-012)
  • Preparation and characterization of photo/temperature/pH-sensitive chitosan-based hydrogel for bioengineering applications
  • Quang Tuan Che Korea University, Korea
09:10
~
09:20
(P06-015)
  • Enzymatic synthesis of molecular rearrangement glucan using amylosucrase from Bifidobacterium longum and its physicochemical properties
  • Ye-Jin Kim Kyung Hee University, Korea
09:20
~
09:30
(P06-001)
  • Bifidogenic property of enzymatically synthesized water-insoluble α-glucans with different α-1,6 branching ratio
  • Hye Jeong Ryu Gachon University, Korea
09:30
~
09:40
(P06-014)
  • Enzymatic synthesis of resveratrol α-diglucosides using a α-glucosidase mutant
  • Hee-Won Ahn Korea University, Korea
09:40
~
09:50
(P06-010)
  • Ultraviolet protection effects of starch nanoparticles encapsulated with UV filter and antioxidant
  • Su-Min Kwon Kyung Hee University, Korea

Chair: Jae-Hoon Shim (Hallym University, Korea)
10:00
~
10:40
  • Preparation and utilization of resistant dextrins by nano-crystallization of debranched amylopectin
  • Seung-Taik Lim Korea University, Korea
10:45
~
11:10
  • Enzymatic synthesis of a novel α-glucan as a slowly digestible starch: Preparation, characterization, and potential application
  • Bo-Ram Park National Institute of Agricultural Sciences, Korea
Chair: Hyun-Jung Chung (Chonam National University, Korea)
11:10
~
11:35
  • Production of fucoidan-containing Undaria pinnatifida sporophyll extract by pilot-scale ultrasound-assisted extraction
  • Kyung-Mo Song Korea Food Research Institute
11:35
~
12:00
  • Development of next generation functional zero-calorie allulose
  • Bu-Soo Park Samyang Corporation Food Biotech R&D Center, Korea

[D8] The Health Benefits of Soybean Valuable to the Whole Human Life Cycle

Time
09:00-11:40, July 7
Venue
110

Organized by Soy Processing & Utilization Division, KoSFoST

Chair: Oh Yoen Kim (Dong-A University, Korea)
09:00
~
09:40
ZOOM
  • Research highlights the health benefits of soyfoods for all stages of life
  • Mark Messina Soy Nutrition Institute, USA
09:40
~
10:20
  • Sex-specific associations between soy and type 2 diabetes in a prospective cohort sudy
  • Hye Won Woo Hanyang University, Republic of Korea
10:20
~
11:00
ZOOM
  • Growth patterns of Indonesian infants with cow’s milk allergy and fed with soy-based infant formula
  • Budi Setiabudiawan Universitas Padjadjaran, Indonesia
11:00
~
11:40
ZOOM
  • Safety of soy based infant formulas in children
  • Yvan Vandenplas Vrije Universiteit Brussel, Belgium

[D9] Function of Lipids in Food Processing: Flavor and Organoleptic Aspects

Time
14:30-17:45, July 7
Venue
106

Organized by Lipid Science Division, KoSFoST

Chair: Mi-Jung Choi (Konkuk University, Korea)
14:30
~
15:00
  • Roles of lipid on the flavor formation during thermal treatment in the presence of proteins
  • JaeHwan Lee Sungkyunkwan University, Korea
15:00
~
15:30
  • Chemosensory device assisted-estimation of the flavor and taste of edible oils with thermal processing
  • Eui-Cheol Shin Gyeongsang National University, Korea
Chair: Byung Hee Kim (Sookmyung Women’s University, Korea)
15:30
~
16:00
  • Lipid modification in food processing: Alternative fat for non-dairy whipping cream fat
  • Jung-Ah Shin Gangneung-Wonju National University, Korea
16:00
~
16:30
  • Constructive aggregates characterization of high-internal phase o/w emulsions with plant-based protein
  • Yeon-Ji Jo Gangneung-Wonju National University, Korea

- Graduate Student Oral Competition -

Chairs: Mi-Jung Choi (Konkuk University, Korea), Seung Jun Choi (Seoul National University of Science and Technology, Korea), Hyun Jung Kim (Jeju National University, Korea)
16:40
~
16:55
(P05-006)
  • Thermally induced volatiles including nitrogen-containing compounds from free fatty acids and amino acids
  • Hyungseok Choi Sungkyunkwan University, Korea
16:55
~
17:10
(P05-008)
  • Hexane fractionation of palm stearin and shea butter for preparation of low-diacylglycerol cocoa butter equivalents
  • Jihyun Hwang Sookmyung Women’s University, Korea
17:10
~
17:25
(P05-010)
  • Rottlerin, a polyphenol compound, improves fatty acids utilization via non-shivering thermogenesis
  • Ye Jin Kim Hanyang University, Korea
17:25
~
17:35
(P05-002)
  • Chemosensory properties of thermal processed hemp seed oil
  • Hyangyeon Jeong Gyeongsang National University, Korea
17:35
~
17:45
(P05-005)
  • Volatile profiles and toxic aldehyde formation in heated flaxseed oil
  • Jisun Kim Sungkyunkwan University, Korea

[D10] Conventional but Novel Food Technologies

Time
14:30-18:15, July 7
Venue
107

Sponsored by Nongshim Engineering, and organized by Food Engineering Division, KoSFoST

Chair: Sea Cheol Min (Seoul Women’s University, Korea)
14:30
~
15:00
  • Application of innovative technologies in the food industry
  • Sangwoo Cho Pulmuone, Korea
15:00
~
15:30
ZOOM
  • Electric fields and their effects on vegetative bacteria, spores and enzymes
  • Sudhir Sastry The Ohio State University, USA
Chair: Seokwon Lim (Gachon University, Korea)
15:40
~
16:10
  • Advances in inspection of organic foreign objects in food industry
  • Ho Sup Jung Nongshim Engineering, Korea
16:10
~
16:40
  • Adaptive precision manufacturing using 3D sensor and robotics technology
  • Soo Ryong Lee CMES, Korea

- Graduate Student Oral Competition -

Chair: Sung Hee Park (Seoul National University of Science and Technology, Korea)
16:45
~
17:00
(P13-001)
  • Heat penetration study of superheated steam sterilization (SHS) for home meal replacement (HMR) products and their quality attributes
  • Seung Su Yu Seoul National University of Science and Technology, Korea
17:00
~
17:15
(P13-002)
  • Development of a novel technology for manufacturing high-moisture meat analogues using a vacuum-autoclave treatment
  • Hyun Woo Choi Seoul National University, Korea
17:15
~
17:30
(P13-003)
  • Release behavior of PVA hydrogel film containing lemongrass essential oil emulsion for smart food packaging
  • Hyeongseop Kim Gachon University, Korea
17:30
~
17:45
(P13-007)
  • Customized oral mucosal adhesive film applied with β-carotene loaded delivery systems using an embedded 3D printing method
  • Jiyoung Yu Korea University, Korea
17:45
~
18:00
(P13-060)
  • Effects of moisture content and barrel temperature on the physicochemical properties of extruded meat analogs based on isolated pea protein
  • Hyunwoo Choi Kongju National University, Korea
18:00
~
18:15
(P13-063)
  • Incorporation of poly-γ-glutamic acid into cookie dough formulations to facilitate 3D printing of the dough by improving its rheological properties
  • Haeun Jeong Seoul Women’s University, Korea

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