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

[PL3] Dr. Lee-Ann Jaykus

Time
09:00-09:50, July 8
Venue
205
Chair: Chang-Sun Choi (Chung-Ang University, Korea)
09:00
~
09:50
ZOOM
  • Human enteric viruses: Near-perfect foodborne pathogens
  • Lee-Ann Jaykus William Neal Reynolds Professor, Department of Food, Bioprocessing and Nutrition, North Carolina State University, USA

[S24] Starter Cultures Derived from Traditional Fermented Food

Time
10:00-12:30, July 8
Venue
101

Sponsored by Microbial Institute for Fermentation Industry

Chair: Yong-Suk Kim (Jeonbuk National University, Korea)
10:00
~
10:40
  • Research cases of technical development utilizing domestic fermented microorganisms and establishment of database platform
  • So-Young Kim National Institute of Agricultural Sciences, Korea
10:40
~
11:20
  • Evaluation of Doenjang and starter culture made using indigenous Aspergillus oryzae
  • Sung-Ho Cho Microbial Institute for Fermentation Industry, Korea
11:20
~
11:50
  • Research for starter cultures of brewing microorganisms
  • HyeRyun Kim Korea Food Research Institute, Korea
11:50
~
12:30
  • Shelf-life extension of freeze-dried lactic acid bacteria using supercooling pretreatment
  • Hae Woong Park World Institute of Kimchi, Korea

[S25] From Farm to Functional Ingredients: Health Claims for Agricultural Products

Time
10:00-12:00, July 8
Venue
102

Sponsored by Foodpolis & Research Center for Health Functionality of Korean Agricultural Resources

Chair: Min-jung Bae (Foodpolis, Korea)
10:00
~
10:30
  • Introduction to government policy for the functional food industry
  • Yoonhee Kim Ministry of Agriculture, Food and Rural Affairs, Korea
10:30
~
11:00
  • Status and case on functional food of Japan
  • Sangyong Yoon Korea Agro-Fisheries & Food Trade Corporation, Korea
Chair: Ji Yeon Kim (Seoul National University of Science and Technology, Korea)
11:00
~
11:30
  • Registration of Korean health functional food ingredient: The case of black raspberry (Rubus occidentalis L.) extract on maintaining blood pressure
  • Soo-yeon Park Seoul National University of Science and Technology, Korea
11:30
~
12:00
  • Cardiovascular health benefit of garlic powder as listed functional ingredient for health functional foods: Systematic review and meta-analysis
  • Jinsook Kwak Biofood CRO Co., Ltd., Korea

[S26] Changes in Food Safety Management Paradigm in the Post COVID-era

Time
10:00-12:00, July 8
Venue
103

Sponsored by Korea Agency of HACCP Accreditation and Services

Sung Rak Choi (Dongguk University, Korea)
10:00
~
10:30
  • Smart HACCP policy in the post-COVID era
  • Young-Wook Son Ministry of Food and Drug Safety, Korea
10:30
~
11:00
  • Smart HACCP mid- to long-term development strategy
  • In-Sik Nam Hankyong National University, Korea
Chair: Hyeon Gyu Lee (Hanyang University, Korea)
11:00
~
11:30
  • Case study and effectiveness of smart HACCP
  • Yeon-Beom Seo Korea Agency of HACCP Accreditation and Services, Korea
11:30
~
12:00
  • How to build a digital cluster connected with smart HACCP
  • Jaekwang Choi Pulmuone Co., Ltd., Korea

[S27] Digital Transformation Era: The Present and Future of Functional Compound Information in Agri-food

Time
10:00-12:30, July 8
Venue
104

Sponsored by National Institute of Agricultural Sciences

Chair: Seon Mi Yoo (National Institute of Agricultural Sciences, Korea)
10:00
~
10:35
  • Establishment status and plan of food functional compound DB in Rural Development Administration
  • Chi-Do Wee National Institute of Agricultural Sciences, Korea
10:35
~
11:10
  • Establishment trends and utilization of food functional compound DB
  • Jeong-Yong Cho Chonnam National University, Korea
11:20
~
11:55
  • Informatization strategy of food database for 4th industrial revolution - Focusing on open science and data management
  • Ju-Seop Kim Jeonbuk National University, Korea
11:55
~
12:30
  • The future and strategy of the database-based food industry
  • Dong Kook Park UT-infra Company, Korea

[S28] Agricultural Microorganisms and Enzymes II - Discovery and Application of Enzymatic Regulation System

Time
10:00-12:30, July 8
Venue
105

Sponsored by Center for Agricultural Microorganism and Enzyme

Chair: Sang-Ho Yoo (Sejong University, Korea)
10:00
~
10:25
  • Comparative expression study of lipases from entomopathogenic fungi
  • Jae Young Choi Seoul National University, Korea
10:25
~
10:50
  • Efficient bioconversion of plant oils to high-valued cosmetic oils
  • Jung-Hoon Sohn Korea Research Institute of Bioscience and Biotechnology, Korea
10:50
~
11:15
  • Development of yeast for production of future food materials
  • Soo-Jung Kim Chonnam National University, Korea
Chair: Do Yup Lee (Seoul National University, Korea)
11:15
~
11:40
  • Microbial production of heme and zinc protoporphyrin IX toward the production of alternative meats
  • Kyeong Rok Choi Korea Advanced Institute of Science and Technology, Korea
11:40
~
12:05
  • Mycoprotein and microbial proteins for alternative foods in sustainable food and feed system
  • Younghoon Kim Seoul National University, Korea
12:05
~
12:30
  • Development of technology for reducing agri-environment waste using novel enzyme-loaded nanocarriers
  • Seung Jun Choi Seoul National University of Science and Technology, Korea

[SS5] Industry-Academia Cooperative Education System and Best Practices in Food Science and Technology

Time
10:00-12:00, July 8
Venue
201

Organized by Korean Faculty Association of the Food Science and Technology

Chair: Ok-Hwan Lee (Kangwon National University, Korea)
10:00
~
10:30
  • BK21 program in Dept. of Food Sci. & Biotech. at EWHA
  • Byoung Sik Kim Ewha Womans University, Korea
10:30
~
11:00
  • FoodTech-based start-up education program
  • Bok Kyung Han Korea University, Korea
Chair: Sung Keun Jung (Kyungpook National University, Korea)
11:00
~
11:30
  • Industry-University cooperation education and curriculum model for food science and technology
  • Seong-Jun Cho Kangwon National University, Korea
11:30
~
12:00
  • How food industry experts rank university
  • Soo Rin Kim Kyungpook National University, Korea

[SS6] Detection of LMO Foods and LMO Safety Management

Time
10:00-11:30, July 8
Venue
202

Organized by National Research Safety Headquarters, KRIBB

Chair: Hae-Yeong Kim (Kyung Hee University, Korea)
10:00
~
10:30
  • The current status, detection methodologies and monitoring system of imported GMOs in Korea
  • Hyun-Joong Kim Mokpo National Unviersity, Korea
10:30
~
11:00
  • Laws and regulations for the safety management of LMOs for research and development
  • Yu-Ri Kang Korea Research Institute of Bioscience and Biotechnology, Korea
11:00
~
11:30
  • The current status of domestic and overseas development and safety assessment of GMOs
  • Mi-Ju Kim Kyung Hee University, Korea

[SS7] 2022 4th WFS “Convergence of Food & Bio-Tech”

Time
10:00-12:25, July 8
Venue
203-204

Organized by The KoSFoST's Women's Committee
Sponsored by KOFWST, World Institute of Kimchi, Lifesalad, Konkuk Milk

Chair: Yong-Ro Kim (Seoul National University, Korea)
10:00
~
10:10
  • Opening speech
  • Jiyeon Chun Sunchon National University, Korea
10:10
~
10:40
  • Development of Korean food database (nutrients, phytochemicals and biological activities)
  • Haeng Ran Kim NIAS, Rural Development Administration, Korea
10:40
~
11:10
  • The future of biotech industry
  • Yunil Hwang CJ CheilJedang, Korea
11:10
~
11:40
  • Beyond the Kimchi: Innovation through the convergence of food & bio-tech
  • Hae Choon Chang World Institute of Kimchi, Korea
Moderator: Jiyeon Chun (Sunchon National University, Korea)
11:40
~
12:25
  • [Panel Discussion] Successful partnership between industry, academia and government for future development of FT & BT
  • All Speakers

[SS8] Award Lectures

Time
10:00-12:10, July 8
Venue
205

Distinguished Lifetime Achievement Award, Ottogi Ham Taiho Academic Award, KFIA Academic Award, Singsong Academic Award

Chair: Donghyun Kang (Seoul National University, Korea)
10:00
~
10:40
  • Physicochemical characterization and processing of specialty food from Chonnam in South Korea
  • Jong-Bang Eun Chonnam National University, Korea
10:40
~
11:10
  • Bacteriophages of pathogenic E. coli and lactic acid bacteria in kimchi: Characteristics and food application
  • Jong-Hyun Park Gachon University, Korea
11:10
~
11:40
  • Analysis and reduction of furan using food model system: A balanced study on the food preference and toxicity
  • Kwang-Geun Lee Dongguk University, Korea
11:40
~
12:10
  • Phytophenols as antioxidants and neuroprotective agents
  • Dae-Ok Kim Kyung Hee University, Korea

[D11] Regulatory Science in Future Food-Tech

Time
10:00-12:00, July 8
Venue
106

Sponsored by Department of Food Safety and Regulatory Science, Chung-Ang University and
Organized by Food Laws and Regulations Division, KoSFoST

Chair: Hyang-Sook Chun (Chung-Ang University, Korea)
10:00
~
10:30
  • Strategy for safety management of alternatives protein
  • Hye Jeong Kim Ministry of Food and Drug Safety, Korea
10:30
~
11:00
  • Regulatory scientific review for the safety management system design of alternative meat food
  • Joo Hyung Lee National Food Safety Information Service, Korea
Chair: Yooheon Park (Dongguk University, Korea)
11:00
~
11:30
  • Frame shift for consumer-oriented food labeling
  • Sangwoo Cho Pulmuone Co., Korea
11:30
~
12:00
  • Yeast-based production of alternative proteins in compliance with relevant regulations
  • Sun-Ki Kim Chung-Ang University, Korea

[D12] Development and Application of Food Additives for the Use of Meat Substitutes

Time
10:00-12:00, July 8
Venue
107

Organized by Food Ingredients Division, KoSFoST

Chair: Sang Mi Lee (Inha University, Korea)
10:00
~
10:30
ZOOM
  • Quantification and optimization of meat flavor made with edible insects by flavoromics approach
  • In Hee Cho Wonkwang University, Korea
10:30
~
11:00
  • Current status of plant-based proteins and solutions for off-flavor issues
  • Youngmo Yoon Hanbit Flavor and Fragrance Co., Ltd., Korea
11:00
~
11:30
  • Trends in food materials, including binders, that can be applied to plant-based meat substitutes
  • Jungwoo Hahn Seoul National University, Korea
11:30
~
12:00
ZOOM
  • Development of meat substitutable materials by multi-dimensional spatial re-arrangement
  • Jin-Kyu Rhee Ewha Womans University, Korea

[D13] Microbial Technology of Traditional Fermented Food for the New Era

Time
10:00-12:00, July 8
Venue
108

Organized by Traditional Fermented Food Division, KoSFoST

Chair: Chae Hun Ra (Hankyong National University), Chang-Won Cho (Korea Food Research Institite, Korea)
10:00
~
10:30
  • Safety issues on microorganisms originated from traditional fermented foods
  • Gi-Seong Moon Korea National University of Transportation, Korea
10:30
~
11:00
  • Development of triglyceride reducing probiotics ‘L. plantarum Q180’, an individually-recognized functional ingredient
  • Sang-Dong Lim Korea Food Research Institute, Korea
11:00
~
11:30
  • Engineering of Pediococcus acidilactici from Nuruk via adaptive laboratory evolution for decomposing acetaldehyde
  • Jae Woong Choi Korea Food Research Institute, Korea
11:30
~
12:00
  • Comparison of liquid and solid-state fermentation process for the production of GABA, enzymes, and beta-glucan
  • Chae Hun Ra Hankyong National University, Korea

[D14] Industrial Use of Brewing Microorganisms

Time
10:00-12:00, July 8
Venue
109

Organized by Brewing Science Division, KoSFoST

Chair: Myung-Dong Kim (Kangwon National University, Korea)
10:00
~
10:30
  • Application of acid-resistant yeast separated from traditional nuruk(starter) in distilled soju production in Korea
  • Han-Seok Choi Korea National College of Agriculture and Fisheries, Korea
10:30
~
11:00
  • Case study on the selection of brewed microorganisms and field application and industrialization
  • Heui-Yun Kang National Institute of Agricultural Sciences, RDA, Korea
11:00
~
11:30
  • Research on the pre- and probiotic Saccharomyces cerevisiae derived from traditional Nuruk
  • Jang Eun Lee Korea Food Research Institute, Korea
11:30
~
12:00
  • Korean indigenous yeast collections of NIBR and potential for use in brewing industry
  • Soonok Kim National Institute of Biological Resources, Ministry of Environment, Korea
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