2023 KoSFoST International Symposium and Annual Meeting Sustainable Food Innovation: A Bridge to the Future for All

JUNE 28-30, 2023 ICC JEJU, Jeju, Korea

Invited Speakers

[PL1] Plenary Lecture 1

Time
14:40-15:30, June 28
Venue
Tamna A
Chair: Bong Soo Noh (Seoul Women’s University, Korea)
14:40
~
15:30
  • Past is the bridge to the future: Food innovations in human evolution
  • Sang-Hee Lee University of California Riverside, USA

[IS1] Rationale and Strategy for Sustainable Seafood Industry

Time
15:40-18:50, June 28
Venue
401

Organized by Aquatic Food Products Division, KoSFoST

Chair: Jung Eun Kim (National University of Singapore, Singapore)
15:40
~
16:10
  • Trend of cultivated seafood, an ocean of opportunities
  • Seokhwan Koh Hanwha Solutions, Korea
16:10
~
16:40
  • Epidemiological evidence of the health benefits of seafood consumption across the lifespan
  • Melissa Melough University of Delaware, USA
Chair: Bohkyung Kim (Busan National University, Korea)
16:50
~
17:20
ZOOM
  • From ocean to the table: The science of sustainable seafood production and processing
  • Ratih Pangestuti The National Research and Innovation Agency, Indonesia
17:20
~
17:50
  • Blue food and smart aquaculture
  • Jeonghwan Park Pukyong National University, Korea

- Graduate Student Oral Competition -

Chair: Min-Yu Chung (Gangseo University, Korea)
17:50
~
18:00
P02-005
  • Optimization of manufacturing process for retort food
  • Ji Hoon Park Gyeongsang National University, Korea
18:00
~
18:10
P02-006
  • Development of health-oriented pacific oyster (Crassostrea gigas) snacks using vacuum frying technology
  • Hye Jeong Cho Gyeongsang National University, Korea
18:10
~
18:20
P11-162
  • Green extraction of amino acids from yellow corvina by-products using subcritical water hydrolysis
  • Ahmed Redwan Haque Pukyong National University, Korea
18:20
~
18:35
P11-178
  • The protective effects of C50 marine carotenoids from Haloferax marinum on LPS-induced muscle atrophy in C2C12 myotubes
  • Hyeju Lee Pukyong National University, Korea
18:35
~
18:50
P02-003
  • Preventing sarcopenia and mild cognitive impairment: The protective effect of enzymatic hydrolysates from olive flounder by-products, with lipid profile changes in vivo
  • Jimin Hyun Jeju National University, Korea

[S1] The Vision of Korea Blue FoodTech Industry

Time
15:40-17:50, June 28
Venue
Halla A

Sponsored by Ministry of Oceans and Fisheries

Chair: Kilbo Shim (Pukyong National University, Korea)
15:40
~
16:10
  • Blue FoodTech industry
  • Ki Won Lee Seoul National University, Korea
16:10
~
16:40
  • Sustainable fisheries resource utilization and innovative technologies
  • Chang Mo Ma Korea Maritime Institute, Korea
Chair: Byung Min Soon (Chungnam National University, Korea)
16:50
~
17:20
  • Considerations of cultivated meat as food
  • Hee-Jae Lee SeaWith Inc., Korea
17:20
~
17:50
  • Current status of Korea’s blue food processing and distribution industry and transition to blue food tech
  • Gun-Ho Song LINKSUP Inc., Korea

[S2] Ginseng & Probiotics

Time
15:40-17:50, June 28
Venue
Halla B

Sponsored by Korea Ginseng Corporation

Chair: Seung-Ho Lee (Korea Ginseng Corporation, Korea)
15:40
~
16:10
  • Recent Ildong probiotics research as health functional foods
  • Jungwoo Yang R&D Center, Ildong Bioscience, Korea
16:10
~
16:40
  • Effects of red ginseng dietary fiber on promoting probiotic properties of Lactiplantibacillus plantarum
  • Minhye Shin Inha University, Korea
16:40
~
17:00
  • Multilayer coatings containing red ginseng dietary fiber improve the survivability and stability of probiotic bacteria
  • Sang-Kyu Kim Korea Ginseng Corporation, Korea
17:00
~
17:20
  • Probiotic characteristics and safety assessment of Lacticaseibacillus casei KGC1201 isolated from Panax ginseng
  • Hye-Young Yu Korea Ginseng Corporation, Korea
17:20
~
17:50
  • Human intestinal organoid based screening and characterization of candidate probiotics derived from Ginseng
  • Mi-Young Son Korea Research Institute of Bioscience and Biotechnology / University of Science & Technology, Korea

[S3] Personalized Nutrition: Healthy Life for Current and Future Generations

Time
15:40-18:00, June 28
Venue
Samda A

Sponsored by Korea Food Research Institute

Chair: Ho-Young Park (Korea Food Research Institute, Korea)
15:40
~
16:15
  • Personalized diet in the era of the 4th industrial revolution
  • Jae-Ho Park Korea Food Research Institute, Korea
16:15
~
16:50
  • Healthy K-diet study to build the bridge to personalized nutrition
  • Myung-Sunny Kim Korea Food Research Institute, Korea
16:50
~
17:25
  • A machine learning-integrated approach to functional materials discovery for combating metabolic disorder
  • Hee Yang Kookmin University, Korea
17:25
~
18:00
  • The development of meal type dietary management foods designed with nutrients for patients
  • Seul-Gi Kim Eatmapl Inc., Korea

[S4] Study on Novel Health Claims for Sustainable Development in Functional Foods

Time
15:40-18:10, June 28
Venue
Samda B

Sponsored by Korea Food Research Institute

Chair: Hee Soon Shin (Korea Food Research Institute, Korea)
15:40
~
16:10
  • Anti-depressant effects of rosmarinic acid through epigenetic regulation in the hippocampus
  • Jung-Eun Lee Korea Food Research Institute, Korea
16:10
~
16:40
  • Development of novel probiotics for improving kidney health
  • SungJun Park weBiom Inc., Korea
16:40
~
17:10
  • Development of functional materials for improvement of respiratory diseases
  • Hee Soon Shin Korea Food Research Institute, Korea
17:10
~
17:40
  • Heart health: Gray zone in functional food
  • Yu Geon Lee Korea Food Research Institute, Korea
17:40
~
18:10
  • Development of functional materials for modulation of metabolic stress by long non-coding RNAs
  • Donghwan Kim Korea Food Research Institute, Korea

[S5] Emerging Trends in Applied Technology for Health Functional Food

Time
15:40-18:10, June 28
Venue
301

Sponsored by Korea Health Functional Food Association

Chair: Jin-Kyu Rhee (Ewha Womans University, Korea)
15:40
~
16:10
  • Global trends in delivery formats for dietary supplement
  • Yu-Rim Lee DSM Nutrition Korea., Ltd., Korea
16:10
~
16:40
  • Research and development of sustained release vitamin C preparation in health functional foods
  • Jae-Chul Jung Novarex Co., Ltd., Korea
Chair: Seung Jun Choi (Seoul National University of Science and Technlogy, Korea)
16:40
~
17:10
  • Liquid filled hard capsules
  • Bong-Ju Jo Cellonix Co., Ltd., Korea
17:10
~
17:40
  • Development and application of new dosage forms: C in C®, T in C®, B in C®
  • Se-Young Kim CTCBIO, Inc., Korea
17:40
~
18:10
  • Application of Self-MicroEmulsifying Drug Delivery System (SMEDDS) as a potential Nutraceutical Delivery System (NDS)
  • Sangkil Lee Chung-Ang University, Korea

[S6] New Paradigm of Regulatory Science for Food Safety

Time
15:40-17:40, June 28
Venue
201A

Sponsored by Society of Food Safety Evaluation Research, MFDS

Chair: Soonho Lee (Ministry of Food and Drug Safety, Korea)
15:40
~
16:10
  • Integrated risk assessment application to chemicals derived from our diet and daily use consumer products for protecting and promoting public health
  • Jongsoo Kim Food Safety Evaluation Division, MFDS, Korea
16:10
~
16:40
  • Requirement for regulations to expand the application of eco-friendly packaging
  • DuekJun An SPC Pack Research Center, Korea
16:40
~
17:10
  • Current trends in safety regulations of novel food
  • Eunju Lee Novel Food Division, Ministry of Food and Drug Safety, Korea
17:10
~
17:40
  • Regulatory science according to the paradigm shift of functional evaluation technology
  • Heejung Park Sangmyung University, Korea

[S7] Strategy for Reduction of Hazardous Compounds Based on Total Diet Study

Time
15:40-18:10, June 28
Venue
202A

Sponsored by Ministry of Food and Drug Safety/National Institute of Food and Drug Safety Evaluation

Chair: Jung Hoan Kim (Eulji University, Korea)
15:40
~
16:15
  • MFDS's TDS (Total Diet Study) for food safety
  • Jae-Eun Mun National Institution of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Korea
16:15
~
16:50
  • Total diet study (TDS) in major foreign countries and the preparation of samples for TDS in Korea
  • BoKyung Moon Chung-Ang University, Korea
17:00
~
17:35
  • Analytical method of polycyclic aromatic hydrocarbons in agriculture for total diet studies
  • Joon-Goo Lee Dong-A University, Korea
17:35
~
18:10
  • Formation and reduction of furan in foods
  • Young-Suk Kim Ewha Womans University, Korea

[S8] Plasma Technology for Food Application

Time
15:40-18:10, June 28
Venue
202B

Sponsored by Korea Institute of Fusion Energy

Chair: Sangheum Eom (Korea Institute of Fusion Energy, Korea)
15:40
~
16:10
  • Plasma technology for food application in Korea Institute of Fusion Energy
  • Seungmin Ryu Korea Institute of Fusion Energy, Korea
16:10
~
16:40
  • Lifetime of nitric oxide produced by a surface DBD in controlled atmospheres
  • Sanghoo Park Korea Advanced Institute of Science and Technology, Korea
16:40
~
17:10
  • A comprehensive study on scaling-up plasma-catalytic ethylene abatement process comprising multiple honeycomb monoliths
  • Young Sun Mok Jeju National University, Korea
17:10
~
17:40
  • Development of natural nitrite source using atmospheric non-thermal plasma
  • Samooel Jung Chungnam National University, Korea
17:40
~
18:10
  • Application of cold plasma technology in foodindustry: Improving microbiological safety in food
  • Jin-Young Han Seoul National University, Korea

[S9] Advanced Computational Approaches to Safety Prediction of Botanicals

Time
15:40-17:40, June 28
Venue
203

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

Chair: Kwang-Il Kwon (Ministry of Food and Drug Safety, Korea)
15:40
~
16:10
  • Machine-learning-based frameworks for identifying therapeutic peptides
  • Balachandran Manavalan Sungkyunkwan University, Korea
16:10
~
16:40
  • Phenotypic standardization and validation of toxicity prediction for functional ingredients using network biology
  • Ji Yeon Kim Seoul National University of Science and Technology, Korea
16:40
~
17:10
  • A deep learning-based approach for identifying the toxicity of plants and their extracts
  • Sunyong Yoo Chonnam National University, Korea
17:10
~
17:40
  • Promise of deep reinforcement learning for de novo design
  • Hyun Kil Shin Korea Institute of Toxicology, Korea

[S10] Supporting Innovative Growth of Food Companies by Industry-Academia-Research Networks

Time
15:40-18:00, June 28
Venue
402A

Sponsored by FOODPOLIS

Chair: Min-Jung Bae (FOODPOLIS, Korea)
15:40
~
16:00
  • Introduction of industry-academia-research collaboration by region
  • Jun Jae Jung FOODPOLIS, Korea
16:00
~
16:30
  • As the origin country of kimchi, strategies and implications for entering Japanese health claims kimchi market
  • Jae Hwan Kim World Institute of Kimchi, Korea
16:30
~
17:00
  • Announcement of best practices for supporting food companies in Chungcheong province
  • Mi-Jin Lee Sejong Technopark, Korea
17:00
~
17:30
  • Revitalization of the care food industry using agricultural specialties in the Gangwon region
  • Seong Il Heo Hongcheon Institute of Medicinal Herb, Korea
17:30
~
18:00
  • Current status of food manufacturing industry in Daegu and cases of HMR product development
  • Chang Ho Park Daegu Technopark, Korea

[S11] Sustainable Future Foods: Prospects and Challenges of the Alternative Food Industry

Time
15:40-17:10, June 28
Venue
402B

Sponsored by Korea Food Industry Association

Chair: Sang-Do Ha (Chung-Ang University, Korea)
15:40
~
16:10
  • Labeling regulation status and global labeling trends for plant-based protein products
  • Joo Hyoung Lee National Food Safety Information Service, Korea
16:10
~
16:40
  • Legal consideration on preparation of alternative food labeling system
  • Mi yeon Kim Barun Law LLC., Korea
16:40
~
17:10
  • Current state of plant-based protein food labeling and regulations
  • Min-Chul Kang Pulmuone Co., Ltd., Korea

[D1] Polysaccharides as Sources for Human Health

Time
15:40-18:20, June 28
Venue
201B

Organized by Carbohydrate Division, KoSFoST

Chair: Myung-Ji Seo (Incheon National University, Korea)
15:40
~
16:00
  • Rhizobial exopolysaccharide-based biomaterials
  • Seunho Jung Konkuk University, Korea
16:00
~
16:20
  • Characterization and applications of exopolysaccharide (EPS) from Weissella confusa VP30
  • Yeong-Je Seong BIFIDO Co., Ltd., Korea
16:20
~
16:40
  • Marine algae-derived polysaccharides: Their structural and possible application through conjugation
  • SangGuan You Gangneung-Wonju National University, Korea
Chair: Yoon Hyuk Chang (Kyung Hee University, Korea)
16:40
~
17:00
  • Development and structural characteristics of low glucose response starch using organic acids
  • Chang Joo Lee Wonkwang University, Korea
17:00
~
17:20
  • Development of beta-glucan with improved immunomodulatory activity
  • Ha-Nul Lee Honam National Institute of Biological Resources, Korea

- Graduate Student Oral Competition -

Chair: Young-Min Kim (Chonnam National University, Korea)
17:30
~
17:40
P06-015
  • Accurate assessment of the eating quality of Korean rice varieties with similar apparent amylose content by leached molecules and morphological characteristics
  • Mingyo Ha Chonnam National University, Korea
17:40
~
17:50
P06-008
  • Complex formation using cyclic glucans as an effective nanocarrier to improves the functionality and bioavailability of piperine
  • Solji Cho Seoul National University, Korea
17:50
~
18:00
P06-016
  • Correlation between changes in monosaccharide, oligosaccharide, and microbial community profiles during traditional Meju fermentation
  • HyunJi Lee Dong-eui University, Korea
18:00
~
18:10
P06-022
  • Thermo-reversibility of short-chain glucan aggregates (SCGA) and its application in cooked rice
  • Soeun Yoon Kyung Hee University, Korea
18:10
~
18:20
P06-040
  • Effect of carbohydrate-binding modules on enzymatic properties of pullulanase from Deinococcus sp.
  • Eun-Jeong Kim Kyung Hee University, Korea

[SS1] Food Science and Biotechnology Workshop: Scientific Writing/Publication Ethics

Time
10:00-12:00, June 28
Venue
401
Moderator: Sanguine Byun (Yonsei University, Korea)
10:00
~
10:20
  • FSB's editorial status and development strategy for sustainable growth
  • Hyun-Dong Paik Konkuk University, Korea
10:20
~
11:10
  • How to write and publish scientific papers
  • Sanguine Byun Yonsei University, Korea
11:10
~
12:00
  • Public ethics: Identifying predatory journal through actual cases
  • Hyobin Lee Korea Universities Council of Research Ethics, Korea

[SS2] Undergraduate Idea Competition 1 -Kimchi-

Time
10:00-12:00, June 28
Venue
402A

Sponsored by World Institute of Kimchi

Jungeun Cho (World Institute of Kimchi, Korea)
10:00
~
10:10
  • Softness control technique using enzyme cocktail for elderly-friendly kimchi
  • EFSB Ewha Womans University, Korea
10:10
~
10:20
  • Smart kimchi bucket: Sensor and data-based artificial intelligence fermentation control
  • KimTechnoloChi Sangmyung University, Korea
10:20
~
10:30
  • Our kimchi with nothing to throw away: Solid toothpaste using kimchi's by-products
  • Kimchi Cheese Smile Team Ewha Womans University, Korea
10:30
~
10:40
  • Production of cabbage dietary fiber to improve intestinal health using cabbage by-product outer leaves and manufacture of synbiotics using it
  • Baechu's changing is no guilty Chonnam National University, Korea
10:40
~
10:50
  • Extension the shelf life of kimchi product using mandarin orange that are disused in production areas
  • GENEUS Kookmin University, Korea
10:50
~
11:00
  • Energy-saving kimchi production technology using energy transition of osmotic pressure and turning force
  • SamSam's Kyunghee University, Korea
11:00
~
11:10
  • A study about reprocessing of waste salt water of cabbage in kimchi factory - Using microalgae spirulina and oyster shell
  • Hanyang Kimchi & Environment Hanyang University, Korea
11:40
~
12:00
  • Award Ceremony

[SS3] Undergraduate Idea Competition

Time
10:00-12:00, June 28
Venue
402B

Sponsored by Food Research Institutes Directors' Council

Chair: Eun Young Park (Korea University, Korea)
10:00
~
10:10
  • Possibility of insects as an additive of serum-free medium
  • Hanyang Esg Team Hanyang Universitiy, Korea
10:10
~
10:20
  • Functional seaweed puree with chlorella: Promoting increased seaweed consumption through texture improvement and reduction of heavy metal content
  • Withsea Chung-Ang University, Korea
11:20
~
10:30
  • Water jelly Bori-taeng: Sustainability of traditional food using Borisudan, the Korean traditional barley beverage
  • Borikkiri Dongguk University, Korea
10:30
~
10:40
  • Development of high fiber cereal using Kongbiji (bean curd)
  • Busy Morning Dongguk University, Korea
10:40
~
10:50
  • Biodegradable nanoparticles film wrapper
  • Choislab Myongji University, Kor
10:50
~
11:00
  • Development of functional HMR solid broth using smoked edible insect powder
  • What a savory thing! Hankyoung National University, K
11:00
~
11:10
  • Whey peel konjac jelly
  • Food-ing Kyunghee University, Korea
11:40
~
12:00
  • Award Ceremony

[SS4] Women's Committee Workshop

Time
12:30-13:30, June 28
Venue
Oceanview

Sponsored by KOFWST, World Institute of Kimchi, Hanwha Solutions, NewnNew, Daesang Welllife, Maeil and Organized by The KoSFoST’s Women’s Committee

Chair: Chaeyoung Kim (Lotte Mart, Korea)
12:30
~
12:40
  • [Pre-session] Opening address
  • Hye-Seong Lee Ewha Womans University, Korea
12:30
~
12:40
  • [Pre-session] Welcome address
  • Hyun Jung Kim Korea Food Research Institute, Korea
12:30
~
12:40
  • [Pre-session] Congratulatory address
  • Hae Choon Chang World Institute of Kimchi, Korea
Chair: Nam Joo Kang (Catholic University, Korea)
12:40
~
12:55
  • Future foodtech: Innovation challenge
  • Jin Hee Park FoodTech R&D, Hanwha Solutions, Korea
12:55
~
13:30
  • [Table Discussion & Networking] Unconscious Bias
  • Lunch and souvenirs provided

[YSL1] Young Scientist Lecture 1

Time
10:00-12:30, June 28
Venue
201A
Chair: Ji Yeon Chun (Jeju National University, Korea)
10:00
~
10:20
  • New technologies in botanical authenticity analysis
  • Seon Beom Kim Pusan National University, Korea / University of Illinois at Chicago, USA
10:20
~
10:40
  • How emotional stress affects cravings for specific sensory attributes of food
  • Soo-Hyun Lee Seoul National University, Korea
10:40
~
11:00
  • Analysis of lipidomic profiles and quality assessment of phospholipids extracted from conger eel byproducts utilizing supercritical carbon dio
  • Jin-Seok Park Pukyong National University, Korea
11:00
~
11:20
  • A stepwise approach for predicting the performance of forward osmosis (FO) operation
  • Woo-Ju Kim Seoul National University of Science and Technology, Korea
Chair: Soo-Jung Kim (Chonnam National University, Korea)
11:30
~
11:50
  • Exploring the versatile uses of bacterial cellulose, a microbial-derived edible polymer, in the food industry
  • Jung-Soo Lee Korea University, Korea
11:50
~
12:10
  • Machine learning workflow for prediction and classification of food quality and materials in food processing
  • Sungmin Jeong Sejong University, Korea
12:10
~
12:30
  • Categorization of plant-based milk alternatives based on sensory and hedonic characteristics using the Sequential Agglomerative Sorting (SAS) task
  • Mi-Ran Kim The Catholic University of Korea, Korea

[YSL2] Young Scientist Lecture 2

Time
10:00-12:30, June 28
Venue
201B

Sponsored by Center for Agricultural Microorganism and Enzyme

Chair: Jaejoon Han (Korea University, Korea)
10:00
~
10:20
  • Occurrence and risk assessment of major type B trichothecene and their modified form in Korea
  • Sang Yoo Lee Chung-Ang University, Korea
10:20
~
10:40
  • Production and modification of value-added sugars from seaweed
  • Dong Hyun Kim Kyungpook National University, Korea
10:40
~
11:00
  • Application of peracetic acid and Ultraviolet-C Light-Emitting-Diodes to antibiotic resistance gene degradation in fresh produce
  • Minjung Shin Dongguk University, Korea
11:00
~
11:20
  • Discovery and characterization of a new genotype of Salmonella enterica serovar Bareilly isolated from diarrhea patients of food-borne outbreaks
  • Nanjoo Park Gyeonggi-do Research Institute of Health & Environment, Korea
Chair: Jongbin Lim (Jeju National University, Korea)
11:30
~
11:50
  • Genotypic analysis, antibiotic resistant, and biofilm forming profile of Vibrio parahaemolyticus isolates and their control strategy
  • Md. Ashrafudoulla Chung-Ang University, Korea
11:50
~
12:10
  • Genome-edited yeast fermentation for the production of food ingredients and chemicals
  • Ye-Gi Lee Kookmin University, Korea
12:10
~
12:30
  • Application of bacteriophage for control of Listeria monocytogenes in the food industry
  • Kye-Hwan Byun Korea Food Research Institute, Korea

[YSL3] Young Scientist Lecture 3

Time
10:00-12:30, June 28
Venue
202A
Chair: Hyun-Jung Chung (Chonnam National University, Korea)
10:00
~
10:20
  • Production of pure specific-length of maltodextrins and their novel derivatives
  • Phu Cuong Nguyen Chungnam National University, Korea
10:20
~
10:40
  • New amorphous granulated starch prepared by high hydrostatic pressure and spray drying
  • Sang-Jin Ye Kyung Hee University, Korea
10:40
~
11:00
  • A study on the selection of raw materials and formula optimization for the manufacture of clean label vegetable soy milk yogurt
  • Jae-Sung Shin Kyung Hee University / Pulmuone Corp., Korea
11:00
~
11:20
  • Bridging the gap: Meeting religious dietary needs through personalized food products and ethanol reduction techniques
  • Jungmin Oh Korea Food Research Institute, Korea
Chair: Chang Joo Lee (Wonkwang University, Korea)
11:30
~
11:50
  • What Is the relationship between antioxidant efficacy, functional composition, and genetic characteristics in comparing soybean resources by year?
  • Han-na Chu National Institute of Agricultural Sciences, Korea
11:50
~
12:10
  • Protective effect of di-psicose anhydride against methylglyoxal-induced diabetic nephropathy in mesangial cells
  • Young Sung Jung Korea Food Research Institute, Korea
12:10
~
12:30
  • Immunophenotypical change and influence on mitochondrial respiration of macrophages by functional foods
  • Seungmin Yu Korea Food Research Institute, Korea

[Exhibition & Poster 1]

Time
15:40-18:10, June 28
Venue
3F/5F Lobby
  • P11 Functional Foods
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