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

[PL2] Plenary Lecture 2

Time
09:00-09:50, June 29
Venue
Tamna A
Chair: Hyun Jin Park (Korea University, Korea)
09:00
~
09:50
  • Nestlé's path to a sustainable future
  • Thomas Jeffrey Caso Nestlé Korea, Korea

[PL3] Plenary Lecture 3

Time
14:40-15:30, June 29
Venue
Tamna A
Chair: Moo-Yeol Baik (Kyung Hee University, Korea)
14:40
~
15:30
  • Engineering meat product analogues: From alternative proteins to functional structures
  • Jochen Weiss University of Hohenheim, Germany

[IS2] Environmental Sustainability: Regenerative Efforts with Traceable Ties in Food Innovation

Time
10:00-12:30, June 29
Venue
Halla B

Sponsored by Amway Korea

Chair: Young-Rok Kim (Kyung Hee University, Korea)
10:00
~
10:30
  • A journey of regenerative efforts with traceable ties: Amway sustainability
  • Will Templeton Amway Corporation, USA
10:30
~
11:00
  • Climate-smart agricultural strategies against the climate crisis
  • Youngah Lim Korea Rural Economic Institute, Korea
Chair: Sea Cheol Min (Seoul Women’s University, Korea)
11:00
~
11:30
  • ESG management of food industry using food-tech
  • Sangwoo Cho Pulmuone Co., Ltd., Korea
11:30
~
12:00
  • Organic fertilization in rice cropping: Grand challenges and gold opportunities on global warming
  • Pil Joo Kim Gyeongsang National University, Korea
Moderator: Yang-Hee Cho (Amway Korea, Korea)
12:00
~
12:30
  • [Panel Discussion] What role does sustainability play in the food industry?
  • Panel: All Speakers

[IS3] Recent Lipids Application Research in Vegan Foods

Time
10:00-13:15, June 29
Venue
301

Organized by Lipid Science Division, KoSFoST

Chair: JaeHwan Lee (Sungkyunkwan University, Korea)
10:00
~
10:30
  • Complementary chemical-steric roles of interfacial polypeptides in the oxidative stability of oil-in-water emulsions
  • Youling L. Xiong University of Kentucky, USA
10:30
~
11:00
  • Changes in the quality of the shrimps and plant-based meat analogue fried with high-oleic sunflower oil
  • Caihua Jia Huazhong Agricultural University, China
Chair: Seung Jun Choi (Seoul National University of Science and Technology, Korea)
11:00
~
11:30
  • Utilization of novel oils derived from various sources and strategies for expanding their processability
  • Imkyung Oh Sunchon National University, Korea
11:30
~
12:00
  • Mass spectrometry-based lipidomics: Insight into vegan foods
  • JuDong Yeo Konkuk University, Korea

- Graduate Student Oral Competition -

Chair: Gwang-woong Go (Hanyang University, Korea)
12:00
~
12:15
P05-004
  • Comparison of volatile profiles from heated enzymatic hydrolysates of perilla meal with coconut oil
  • Myung kyu Lee Sungkyunkwan University, Korea
12:15
~
12:30
P05-010
  • Pysico-chemical and chemosensory properties of cold-pressed and roasted pomegranate seed oil
  • Sojeong Yoon Gyeongsang National University, Korea
12:30
~
12:45
P05-013
  • Machine learning identification of edible vegetable oils from fatty acid compositions and hyperspectral images
  • Jeongin Hwang Sejong University, Korea
12:45
~
13:00
P05-014
  • Using a hybrid network-based solid-emulsion gel to simulate animal adipose tissue: Incorporating soy protein isolate, agar, and alginate
  • Minji Choi Seoul National University, Korea
13:00
~
13:15
P05-015
  • Development of optimal formulation of high internal phase double emulsions (HIPDEs) for application to low-salt mayonnaise
  • Yeong Mi Byeon Konkuk University, Korea

[IS4] Sustainable Protein Revolution: Latest R&D Trends and Strategies in Meat Alternatives

Time
15:40-18:40, June 29
Venue
Halla A

Sponsored by Pulmuone Co., Ltd.

Chair: Hye-Seong Lee (Ewha Womans University, Korea)
15:40
~
16:10
  • Introducing the alternative protein development platform – From lab to pilot scale
  • Raffael Osen Agency for Science, Technology and Research (A*STAR), Singapore
16:10
~
16:40
  • Global plant based meat product development trend
  • Jonghee Park Pulmuone Co., Ltd., Korea
16:40
~
17:10
  • Making meat alternatives truly sustainable/accessible
  • Chris Weng Ingredion Inc., Singapore
Chair: Jee-Young Imm (Kookmin University, Korea)
17:10
~
17:40
  • Establishing sustainable methods and technologies for cultivated meat production
  • Andy Tan Agency for Science, Technology and Research (A*STAR), Singapore
17:40
~
18:10
  • Current status and development prospects of cell-cultured seafood
  • Sanggu Kim Pulmuone Co., Ltd., Korea
18:10
~
18:40
  • Edible and sustainable: Exploring the technological forefront and future of cultivated meat production
  • Ki Hyun Yoo Simple planet Inc., Korea

[IS5] Kimchi Innovation: Exploring the Future of Technology

Time
15:40-17:55, June 29
Venue
Samda B

Sponsored by World Institute of Kimchi

Chair: Cheon-Seok Park (Kyung Hee University, Korea)
15:40
~
16:10
  • Taste optimization in plant-based food and beverages with sensory and analytical technology
  • Rajesh Potineni Kerry Inc., USA
16:10
~
16:40
  • Kimchi metabolites and human taste receptors
  • Junho Lee Chonnam National University, Korea
Chair: Sang-Ho Yoo (Sejong University, Korea)
16:55
~
17:25
  • Omics in food microbiome analysis
  • Tae Woong Whon World Institute of Kimchi, Korea
17:25
~
17:55
  • Fermented Korean food category detection and fermentation phase classification using advanced deep learning techniques
  • Donghun Lee AItheNutrigene Co., Ltd., Korea

[S12] Functional Foods for Joint Health

Time
10:00-12:10, June 29
Venue
Halla A

Sponsored by FromBio Co., Ltd.

Chair: Dae-Hee Lee (Gangneung-Wonju National University, Korea)
10:00
~
10:30
  • Effect of antarctic krill oil on improving osteoarthritis in mild to moderate osteoarthritis patients
  • In-Kee Hong Frombio Co., Ltd., Korea
10:30
~
11:00
  • Identification of bioactive food compounds against rheumatoid arthritis
  • Sanguine Byun Yonsei University, Korea
Chair: Min Jung Kim (Korea Food Research Institute, Korea)
11:10
~
11:40
  • Reduction of articular cartilage damage and inflammatory response by Mori Folium
  • Yung Hyun Choi Dong-eui University, Korea
11:40
~
12:10
  • The function of sialyllactose in arthritis pathogenesis
  • Siyoung Yang Sungkyunkwan University, Korea

[S13] Establishment of Consumer-Oriented Food Supply Platform

Time
10:00-12:00, June 29
Venue
Samda A

Sponsored by Korea Food Research Institute

Chair: Bum-Keun Kim (Korea Food Research Institute, Korea)
10:00
~
10:40
  • Advanced biomaterials and bioengineering for bioactive molecule delivery and personalized healthcare
  • Eun Young Jeon Korea Food Research Institute, Korea
10:40
~
11:20
  • From brain to plate: Leveraging neuroimaging to develop consumer-centric foods
  • Manyoel Lim Korea Food Research Institute, Korea
11:20
~
12:00
  • Clinical swallowing study for the development of a fluid-model suitable for the elderly
  • So Young Ahn Chungnam National University, Korea

[S14] Exploring Sustainable Development Opportunity in the Kimchi Innovation

Time
10:00-12:00, June 29
Venue
Samda B

Sponsored by Korea Kimchi Fund Board

Chair: Nam-Soo Han (Chungbuk University, Korea)
10:00
~
10:30
  • Regulating glucosinolate-myrosinase system of Brassica crops for kimchi industry
  • Kang-Mo Ku Korea University, Korea
10:30
~
11:00
  • Development and prospect of salting technology for kimchi cabbage
  • Eung Soo Han Food Therapy Institute, Korea
11:00
~
11:30
  • An old but unknown science of kimchi: Amelioration of neuroinflammation through gut-brain axis modulation
  • Hak-Jong Choi World Institute of Kimchi, Korea
11:30
~
12:00
  • Production innovation: For globalization and sustainability of the kimchi industry
  • Jeung Seung Lee JonggaRPD (R&D Product Division), Daesang Co., Ltd., Korea

[S15] Marine Resources and Technologies for the Value-added Seafood

Time
10:00-12:10, June 29
Venue
303

Sponsored by Ministry of Oceans and Fisheries

Chair: Minkyung Bae (Inha University, Korea)
10:00
~
10:30
  • Health benefits of US-grown sugar kelp (Saccharina latissimi)
  • Ji-Young Lee University of Connecticut, USA
10:30
~
11:00
  • Industrial applications, potential, and limitations of microalgae
  • Jihyun Yun AquaPro Co., Ltd., Korea
Chair: Min Hyeock Lee (Kyung Hee University, Korea)
11:10
~
11:40
  • Extraction of fucoidan from brown algae by removing alginate, and its properties on gut health: Zebrafish as a model
  • Bomi Ryu Pukyong National University, Korea
11:40
~
12:10
  • Application of 3D printing technology to seafood
  • Hyun Woo Kim Korea University, Korea

[S16] Emerging Ingredients for Future Bakeries

Time
10:00-12:30, June 29
Venue
401

Sponsored by SPC Group

Chair: Chang Joo Lee (Wonkwang University, Korea)
10:00
~
10:15
  • SPC bakery trends and future
  • Jonghyuk Lee SPC Group, Korea
10:15
~
10:45
  • Baking a better future: Natural emulsifiers in clean label bread production
  • Jee-Young Imm Kookmin University, Korea
10:45
~
11:15
  • Plant based baking, confectionary trend in North America and Europe
  • Mirae Yoon Ingredion Korea, Korea
11:30
~
12:00
  • Oil absorption reduction effect of donuts applied with alpha flour
  • Mun-Yong Kim SPC Group, Korea
12:00
~
12:30
  • Development and utilization of ‘Baromi2’, a rice variety with floury endosperm
  • Su Kyung Ha National Institute of Crop Science, Korea

[S17] Status of Domestic and Foreign Health Functional Food Raw Material and Food with Functional Claims

Time
10:00-12:30, June 29
Venue
402A

Sponsored by FOODPOLIS

Chair: Min-Jung Bae (FOODPOLIS, Korea)
10:00
~
10:30
  • Green bio industry promotion strategy
  • Keeyeun Kim Ministry of Agriculture, Food and Rural Affairs, Korea
10:30
~
11:00
  • Dangjo chili pepper: Adding high value through jumping functional ingredients in Korean agricultural products
  • Ji Yeon Kim Seoul National University of Science and Technology, Korea
11:00
~
11:30
  • Development of functional food ingredients using black raspberry
  • Su Jung Lee Berry&Biofood Research Institute, Korea
11:30
~
12:00
  • The evaluation of health benefits of major grains: Systematic review and meta-analysis
  • Jinsook Kwak Biofood CRO Co., Ltd., Korea
12:00
~
12:30
  • Overseas functional food material trend analysis
  • Heabin Lee EC21R&C, Korea

[S18] The Health Benefits of Probiotics

Time
15:40-17:40 , June 29
Venue
Halla B

Sponsored by AceBiome Inc.

Chair: Myung-Ji Seo (Incheon National University, Korea)
15:40
~
16:10
  • Health benefits of BNR17®
  • Ji-Hyun Yun AceBiome Inc., Korea
16:10
~
16:40
  • Efficacy and safety of probiotics isolated from healthy Korean on body fat in high-fat diet induced obese mice
  • So-Young Lee Korea Food Research Institute, Korea
Chair: Young-Do Nam (Korea Food Research Institute, Korea)
16:40
~
17:10
  • Blackcurrants shape gut microbiota profile and reduce risk of postmenopausal osteoporosis via microbiome-immune-bone axis
  • Ock Kyoung Chun University of Connecticut, USA
17:10
~
17:40
  • Probiotics and metabolic health: Beneficial effects on obesity and non-alcoholic fatty liver disease
  • Hak-Jong Choi World Institute of Kimchi, Korea

[S19] How to Promote Food Data Business

Time
15:40-18:00, June 29
Venue
Samda A

Sponsored by Korea Food Research Institute

Chair: Jung-Min Park (Korea Food Research Institute, Korea)
15:40
~
16:15
  • Law and regulation for using food data
  • Hong Kee Lee The Institute of Legal Studies, Sungkyunkwan University, Korea
16:15
~
16:50
  • Processing personalized food data and personal information protection
  • Jihye Yoo National Information Society Agency, Korea
16:50
~
17:25
  • Data valuation in the food biotechnology in the era of digital transformation
  • Jongtaik Lee Korea Institute of Science and Technology Information, Korea
17:25
~
18:00
  • Big data new trend and data governance
  • Il Keun Kim Hewlett Packard Enterprise, Korea

[S20] Exploring the Health Benefits from Dietary and Natural Resources

Time
15:40-18:10, June 29
Venue
301

Sponsored by Ottogi Corporation

Chair: Young-Jun Kim (Seoul National University of Science and Technology, Korea)
15:40
~
16:10
  • Whole genome informatics and functional food development from Mediterranean food and medicinal resources
  • Hiroko Isoda University of Tsukuba, Japan
16:10
~
16:40
  • Spice up your life – Health benefits of spices
  • Choon Gil Kang Ottogi Research Institute, Korea
16:40
~
17:10
  • Fermentation and bio-conversion for the enhanced functional properties of natural materials
  • Doman Kim Seoul National University, Korea
Chair: Woo Jung Park (Gangneung-Wonju National University, Korea)
17:10
~
17:40
  • Development of health estimation scores for the response of plant extracts in individuals: Human intervention studies using the PhenFlex challenge
  • Ji-Yeon Kim Seoul National University of Science and Technology, Korea
17:40
~
18:10
  • Enhancement of anti-inflammatory effects of turmeric by puffing
  • Wooki Kim Kyung Hee University, Korea

[S21] ESG Management through the Nagoya Protocol on Access and Benefit-Sharing (ABS)

Time
15:40-17:50, June 29
Venue
303

Sponsored by KRIBB/CNU/CARBOEXPERT

Chair: Taiyoung Kang (Chungnam National University, Korea)
15:40
~
16:10
  • Compliance with access and benefit-sharing obligations in R&D on genetic resources
  • Minho An Korea Research Institute of Bioscience & Biotechnology, Korea
16:10
~
16:40
  • Commercialization of Syzygium formosum leaf extract in compliance with the Nagoya Protocol
  • Jong-Tae Park CARBOEXPERT Inc./Chungnam National University, Korea
16:50
~
17:20
  • Research and development for processing agricultural products and food in the trend of industrial revolution 4.0 in Vietnam
  • Pham Ngoc Hung Hanoi University of Science and Technology, Vietnam
17:20
~
17:50
  • Seaweeds for food: Tapping into global biodiversity
  • Christophe Vieira Jeju National University, Korea

[S22] Understanding Foodborne Pathogens and Their Detection Strategies

Time
15:40-17:50 , June 29
Venue
201A

Sponsored by Sanigen

Chair: Ok Kyung Koo (Chungnam National University, Korea)
15:40
~
16:10
  • Pathogenesis-inspired probiotic engineering for the prevention of foodborne diseases in high-risk people
  • Arun K. Bhunia Purdue University, USA
16:10
~
16:40
  • Prevalence and characteristics of foodborne bacteria from cattle and pig slaughterhouse in Korea
  • Jin-San Moon Animal and Plant Quarantine Agency, Korea
Chair: Jaewoo Bai (Seoul Women’s University, Korea)
16:50
~
17:20
  • Current trends in the cultivation system of foodborne viruses
  • Changsun Choi Chung-Ang University, Korea
17:20
~
17:50
  • Development and application of high fidelity NGS-based pathogen detection method for food industry
  • Keon Heo Sanigen Co., Ltd., Korea

[S23] Convergence Science of Agro-Food for Smart Agriculture, Business, and Healthcare

Time
15:40-18:10, June 29
Venue
201B

Sponsored by National Institute of Agricultural Sciences

Chair: Jin-Sook Kim (Rural Development Administration, Korea)
15:40
~
16:20
  • The future of agriculture led by smart & digital
  • Jehoon Sung Rural Development Administration, Korea
16:20
~
17:00
  • Data-driven personalized food recommendation technologies
  • Byeong-Chul Kang D.iF Inc., Korea
17:00
~
17:40
  • Development of smart farm system for high value-added natural products
  • Gyhye Yoo Korea Institute of Science and Technology, Korea
17:40
~
18:10
  • Scientific evidence database for health benefit of agro-food resources
  • Hwan-Hee Jang Rural Development Administration, Korea

[S24] Current Stage and Future Prospects of Pro- and Postbiotics Research as High Value Added Foods

Time
15:40-18:10, June 29
Venue
202A

Sponsored by eGnome Inc. and IPET (Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, and Forestry)

Chair: Hyun Dong Paik (Konkuk University, Korea)
15:40
~
16:15
  • Discovery of microbiome-targeted probiotic strains
  • Young-Seo Park Gachon University, Korea
16:15
~
16:50
  • A glimpse on genomic survey of probiotic strains and featuring genomic functionality by multiple level approach
  • Byeonghyeok Park Korea University, Korea
17:00
~
17:35
  • Research and development of ideal probiotics for infant and woman health
  • Sanghyun Lim Cell Biotech Co., Ltd., Korea
17:35
~
18:10
  • Metabolic engineering of probiotic yeast for in situ delivery of prebiotics
  • Soo Rin Kim Kyungpook National University, Korea

[S25] Understanding Dairy Protein and its Applications

Time
15:40-17:50, June 29
Venue
202B

Sponsored by U.S. Dairy Export Council

Chair: Hyunju Kang (Keimyung University, Korea)
15:40
~
16:10
  • Understanding dairy protein and its benefits: Dairy protein vs. plant-based alternatives
  • Young-Eun Lee Wonkwang University
16:10
~
16:40
ZOOM
  • Innovation with dairy proteins
  • Sharon Gerdes Dairy Tech Communications, USA
Chair: Sung Hoon Park (Kangneung-Wonju National University, Korea)
16:50
~
17:20
  • Development of protein enhancement and egg substitutes for bakery products using whey protein
  • Young Gwan Lee U.S. Dairy Export Council, Korea
17:20
~
17:50
  • Research trend of elderly-friendly dairy products
  • Bum-Keun Kim Korea Food Research Institute, Korea

[S26] Sustainable Dietary Life with Umami Taste of Glutamate

Time
15:40-17:40, June 29
Venue
401

Sponsored by DAESANG Corp.

Chair: Eun-Ju Kim (International Life Science Institute Korea, Korea)
15:40
~
16:20
ZOOM
  • Involvement of kokumi in flavor-enhancing action of umami seasoning
  • Takashi Yamamoto Kio University, Japan
16:20
~
17:00
ZOOM
  • Flavor enhancer utilization for health-targeted reduced sodium and reduced sugar foods
  • Soo-Yeun Lee Washington State University, USA
17:00
~
17:40
ZOOM
  • The relationship between use of MSG and psychological satisfaction with food: A mediation effect of reducing unbalanced eating habit
  • Younyoung Choi Ajou University, Korea

[D2] The Health Benefits of Soybean for Modern People

Time
10:00-12:30, June 29
Venue
201A

Organized by Soy Processing & Utilization Division, KoSFoST

Chair: Somi Kim (Jeju National University, Korea)
10:00
~
10:35
ZOOM
  • Soy protein diet and non-alcoholic fatty liver disease: Effects of obesity different isoflavones levels and durations
  • Reza Hakkak University of Arkansas, USA
10:35
~
11:10
  • Protective effect of traditional Korean fermented soybean foods (Doenjang) on dextran sulfate sodium-induced colitis mouse model
  • Jun Sang Bae Wonkwang University, Korea
11:20
~
11:55
  • Effects of soy protein and isoflavone on profile and function of circulating microRNAs
  • Young Hye Kwon Seoul National University, Korea
11:55
~
12:30
  • Chrono-nutrition and soybean products in mice and humans
  • Shigenobu Shibata Hiroshima University, Japan

[D3] Health Functionality of Microorganisms Originated from Traditional Fermented Food

Time
10:00-12:10, June 29
Venue
201B

Organized by Traditional Fermented Foods Division, KoSFoST

Chair: Se-Wook Oh (Kookmin University, Korea)
10:00
~
10:30
  • Effect of Bacillus species in fermented soybeans (Jang) on the gut-brain axis
  • Sunmin Park Hoseo University, Korea
10:30
~
11:00
  • Repositioning of yeast isolated from traditional Nuruk as probiotics and functional materials
  • Eunjung Lee Korea Food Research Institute, Korea
Chair: Chang-Won Cho (Korea Food Research Institute)
11:10
~
11:40
  • Development of probiotics with the effect of improving hypertriglyceridemia and metabolic disorders, and their commercialization process
  • Byoung-Kook Kim CKD Bio Corp. / CKD Bio Central Research Institute, Korea
11:40
~
12:10
  • Applicability of essential oil nano-emulsion to improve the microbiological safety of vegetable ingredients for fermented foods
  • Ji-Hoon Kang Hankyong National University, Korea

[D4] Nutrition and Immune Function

Time
10:00-13:10, June 29
Venue
202A

Sponsored by DSM Korea and Organized by Health Functional Foods Division, KoSFoST

Chair: Wooki Kim (Kyung Hee University, Korea)
10:00
~
10:30
ZOOM
  • Roles of EPA and DHA in immune function - how the COVID-19 pandemic impacted the science focus
  • Philip Calder University of Southampton, UK
10:30
~
11:00
  • Approaches and product trends for immunity improvement through nutritional support in cancer patients
  • Gyuwhan Lee Daesang Corp., Korea
Chair: Sanguine Byun (Yonsei University, Korea)
11:10
~
11:40
  • Vitamin D: Immunomodulation in metabolic disease models
  • Sung Nim Han Seoul National University, Korea
11:40
~
12:10
  • Immunity Report: Navigate the everchanging consumer demands for innovative immunity focused dietary supplement products
  • Elena Gromoboeva dsm-firmenich, Switzerland

- Graduate Student Oral Competition -

Chairs: Dae-Hee Lee (Gangneung-Wonju National University, Korea), Taegyu Lim (Sejong University, Korea)
12:10
~
12:22
P11-136
  • The therapeutic potential of medicinal plants in alleviating menopausal symptoms via the estrogen genomic pathway
  • Hyeji Lee Kyung Hee University, Korea
12:22
~
12:34
P11-248
  • Extraction and characterization of proteins from spent coffee grounds for potential food applications
  • Se-Hoon Han Sejong University, Korea
12:34
~
12:46
P11-024
  • Justicia procumbens extract prevents hair loss in testosterone-induced androgenic alopecia mice
  • Daedong Kim University of Science and Technology / Korea Food Research Institute, Korea
12:46
~
12:58
P11-058
  • Therapeutic effects of Korean propolis against atopic dermatitis
  • Ye-Ryeong Cho Yonsei University, Korea
12:58
~
13:10
P11-163
  • Improvement efficacy of sulfated-rhamnoglucuronan type polysaccharide isolated from Ulva pertusa on dextran sulfate sodium induced-inflammatory bowel disease in BALB/c mice
  • Seung-U Son Kyonggi University, Korea

[D5] Strategies for Sustainability of Novel Food

Time
10:00-13:00, June 29
Venue
202B

Sponsored by Chung-Ang University and Dongguk University and Organized by Food Laws & Regulations Division, KoSFoST

Chair: Seung-Yong Lee (Dongguk University, Korea)
10:00
~
10:30
  • Food standards and specifications for the sustainable food industry
  • Jong-Seok Park Ministry of Food and Drug Safety, Korea
10:30
~
11:00
  • Risk communication strategy of novel food
  • Eunsook Moon Chung-Ang University, Korea
Chair: Hyang-Sook Chun (Chung-Ang University, Korea)
11:00
~
11:30
  • Cultivated meat: The road towards new paradigm assessments
  • Heejung Kim CellMEAT Corp., Korea
11:30
~
12:00
  • Regulatory aspect of cultivated meat
  • Heejae Lee SeaWith Inc., Korea

- Graduate Student Oral Competition -

Chair: Hee-Seok Lee (Chung-Ang University, Korea)
12:00
~
12:15
P18-004
  • Leading the international labeling standards for plant-based alternatives
  • Suhyun Kim Dongguk University, Korea
12:15
~
12:30
P18-022
  • Efficacy of orange terpene against Escherichia Coli biofilm on food contact surfaces
  • Md. Anamul Hasan Chowdhury Chung-Ang University, Korea
12:30
~
12:45
P18-007
  • A study on the proposal for convergence health functional food management system
  • Hongjun Jean Dongguk University, Korea
12:45
~
13:00
P18-023
  • Antibiofilm and antibacterial potential of luteolin against Salmonella Typhimurium and Escherichia coli and its mechanisms of action
  • A.G.M. Sofi Uddin Mahamud Chung-Ang University, Korea

[D6] Strategies for Sustainable Food Product Development: New Materials and Technologies

Time
10:00-12:50, June 29
Venue
203

Organized by Product Development Division, KoSFoST

Chairs: Hee Ra Park (Ministry of Food and Drug Safety, Korea), Han-Seung Shin (Dongguk University, Korea)
10:00
~
10:25
  • Cultivated meats: Technical challenges of downstream processes (cell agriculture and food process) for successful commercialization
  • Jung Hoon Han EAT JUST, Inc., USA
10:25
~
10:50
ZOOM
  • Plant-based meat and egg alternatives: Development, commercialization, and current challenges
  • Bouhee Kang GOOD Meat, Inc., USA
10:50
~
11:15
  • Lactobacillus casei and its fermented supplement alleviate stress-induced depression/anxiety in mice
  • Dong-Hyun Kim Kyung Hee University, Korea
Chair: Youngjae Shin (Dankook University, Korea)
11:15
~
11:40
  • Profiling of plant secondary metabolites for functional food development by high resolution mass spectrometry
  • Doo-Hee Lee Seoul National University, Korea
11:40
~
12:05
  • Development of ingredients to realize the cooking process and flavor in HMR products
  • Jung Hwan Chung Daesang, Korea

- Graduate Student Oral Competition -

Chair: Jaewoo Bai (Seoul Women's University, Korea)
12:10
~
12:20
P09-006
  • Physicochemical and sensory properties of various polysaccharides on plant-based patties
  • Jong Hyeon Han Konkuk University, Korea
12:20
~
12:30
P09-003
  • Development of a calcium alginate-based biodegradable package with controlled release of active components
  • Siyeon Park Kookmin University, Korea
12:30
~
12:40
P09-008
  • Development of energy bars using aronia powder and analysis of their physicochemical qualities, antioxidant compounds, and activities
  • Bohee Choi Dankook University, Korea
12:40
~
12:50
P09-020
  • Development of tissue-binding materials for the preparation of the plant-based, pork belly-like meat analogue
  • Si-Yeon Bae Kyonggi University, Korea

[D7] Biotics: New Paradigm for Human Health

Time
10:00-12:05, June 29
Venue
402B

Organized by Food Microbiology Division, KoSFoST

Chair: Seong-Bo Kim (Yonsei University, Korea)
10:00
~
10:30
  • The effect of aged Allium sativum on human skin: Skin inflammation suppression and skin microbiome modulation
  • Tae-Gyu Lim Sejong University, Korea
10:30
~
11:00
  • Detection of foodborne pathogens in agricultural products and the environment using metagenomics
  • Hyeun Bum Kim Dankook University, Korea
Chair: Hyungjae Lee (Dankook University, Korea)
11:05
~
11:35
  • Ameliorative effects of lactic acid bacteria isolated from kimchi on Parkinson's disease via gut-brain axis modulation
  • Namhee Kim World Institute of Kimchi, Korea
11:35
~
12:05
  • Digestion of prebiotic carbohydrates by beneficial human gut bacteria
  • Dong-Hyun Jung Chonnam National University, Korea

[D8] Sensory and Consumer Research for Sustainable Food System

Time
15:40-18:40, June 29
Venue
203

Organized by Sensory and Consumer Science Division, KoSFoST

Chair: Seo-Jin Chung (Ewha Womans University, Korea)
15:40
~
16:10
  • You are not alone
  • Han-Seok Seo University of Arkansas - Fayetteville, USA
16:10
~
16:40
  • Exploring the role of sensory attributes in emotional stress relief
  • Jae-Hee Hong Seoul National University, Korea
Chair: Han Sub Kwak (Korea Food Research Institute, Korea)
16:40
~
17:10
  • Utilizing sensory scales in espresso quality evaluation
  • Jeehyun Lee Pusan National University, Korea
17:10
~
17:40
  • The reminder-preference test as an efficient tool for sensory quality management
  • Min-A Kim Chonnam National University, Korea

- Graduate Student Oral Competition -

Chair: Kyung-Hyung Ku (Korea Food Research Institute, Korea)
17:40
~
17:52
P04-037
  • Developing an aroma wheel and an aroma intensity measurement using SDT d'Rec index for sensory quality research of herbs
  • Da Eun Lee Ewha Womans University, Korea
17:52
~
18:04
P04-004
  • Building an emotion prediction model for edible insect R&D using machine learning
  • Kyungmo Kang Korea University, Korea
18:04
~
18:16
P04-010
  • Comparison of acceptance, sensory profile and emotions of brewed coffee in central location test, and no-contact and online home-use tests
  • Seyeong Park Ewha Womans University / Korea Food Research Institute, Korea
18:16
~
18:28
P04-023
  • Optimizing the double-faced applicability test methodology for various business purposes: Quantifying product attributes to build a predictive model for consumer satisfaction
  • Yeon-joo Lee Ewha Womans University, Korea
18:28
~
18:40
P04-030
  • A Comparative study on regional variations in sensory aroma characteristics of Korean traditional Doenjang (fermented soybean paste) across south Korea
  • In-seo Hwang Jeonbuk National University, Korea

[D9] Advances in Sensors of Food Engineering

Time
15:40-18:30, June 29
Venue
402A

Organized by Food Engineering Division, KoSFoST

Chair: Seokwon Lim (Gachon University, Korea)
15:40
~
16:05
  • Application of spectral imaging for food safety assessment
  • Byoung-Kwan Cho Chungnam National University, Korea
16:05
~
16:30
  • Recent advancement in taste detection using FET-based bioelectronic tongue
  • Yeon Kyung Cha Korea Institute of Science and Technology, Korea
Chair: Sung Hee Park (Seoul National University of Science and Technology, Korea)
16:30
~
16:55
  • Assessment electrochemical immunosensing and dielectrophoresis
  • Soojin Jun University of Hawaiʻi at Mānoa, USA
16:55
~
17:20
  • Real-time microscopic observation analysis and computational fluid dynamics simulation of microchannel emulsification process
  • Mitsutoshi Nakajima University of Tsukuba, Japan

- Graduate Student Oral Competition -

Chairs: Chang Joo Lee (Wonkwang University, Korea)
17:30
~
17:40
P13-021
  • Predictive modeling and mass transfer kinetics in tumbling-assisted dry salting of kimchi cabbage
  • Hae-Il Yang World Institute of Kimchi / Chonnam National University, Korea
17:40
~
17:50
P13-048
  • Accelerated brining kinetics and NaCl distribution of Chinese cabbage (Brassica rapa ssp. pekinensis) and controlling fermentation degree of kimchi using pulsed electric fields (P13)
  • Si-Yeon Kim Chung-Ang University, Korea
17:50
~
18:00
P13-018
  • Application of in situ electrical conductivity for rapid freshness measurement coffee latte in the cold chain system
  • Han Soo Ahn Seoul National University of Science and Technology, Korea
18:00
~
18:10
P13-037
  • Applicability of gelatin-capped gold nanoparticles for time-temperature indicator
  • Changgeun Lee Gachon University, Korea
18:10
~
18:20
P13-046
  • Effects of in-package treatments integrating cold plasma and ultraviolet-C on the microbial inactivation in small king oyster mushrooms (Pleurotus eryngii) and their quality properties
  • Sera Im Seoul Women’s University, Korea
18:20
~
18:30
P13-053
  • Changes in histological tissue structure and eating quality characteristics of rice grain during various process parameters in electric pressure cooker
  • Eun Hye Cho Konkuk University, Korea

[D10] Biomass-Based Sustainable Packaging Materials with High Barrier Properties

Time
15:40-18:25, June 29
Venue
402B

Sponsored by EverChemTech Corp. and Organized by Food Packaging Division, KoSFoST

Chair: Youngjin Cho (Korea Food Research Institute, Korea)
15:40
~
16:05
  • Market and technology trends for high barrier packaging materials for food
  • Chan Suk Yoon EverChemTech Corp., Korea
16:05
~
16:30
  • Sustainable food packaging: Achieving gas barrier function with natural nanofiber coatings
  • Jeyoung Park Sogang University, Korea
Chair: Jun Tae Kim (Kyung Hee University, Korea)
16:30
~
16:55
  • Cellulose nanofiber-based barrier coating for eco-friendly packaging
  • Hye Jung Youn Seoul National University, Korea
16:55
~
17:20
  • Introduction of high barrier material using natural protein
  • Sun Young Park EverChemTech Corp., Korea

- Graduate Student Oral Competition -

Chair: SeungRan Yoo (World Institute of Kimchi, Korea)
17:25
~
17:35
P08-015
  • Gelatin/pullulan-based active composite film with cinnamon essential oil-loaded metal-organic frameworks for active packaging applications
  • Su Jung Hong Kyung Hee University, Korea
17:35
~
17:45
P08-032
  • Super oxygen-barrier coating based on polyelectrolyte-layered double hydroxide complex
  • Honggeon Song Korea University, Korea
17:45
~
17:55
P08-033
  • A pH-sensing film based on cellulose nanofibers with red radish color extract
  • Hye Jee Kang Kyungpook National University, Korea
17:55
~
18:05
P08-022
  • An antibacterial swelling film containing polyvalent bacteriophage STK8t, targeting Salmonella, Escherichia coli, and Shigella
  • Hani Ji Kookmin University, Korea
18:05
~
18:15
P08-028
  • Development of a water-pinning coating system with cellulose nanocrystals and silica dioxide for the agricultural system
  • Mikyung Kim Ewha Womans University, Korea
18:15
~
18:25
P08-031
  • Monitoring freshness of raw beef using the pH-responsive color indicator prepared with the red cabbage anthocyanin copigmented with gallic acid and gelatin
  • Minyoung Kwak Seoul Women’s University, Korea

[Exhibition & Poster 2]

Time
10:00-12:30, June 29
Venue
3F/5F Lobby
  • P01 Food Analysis
  • P04 Sensory Science & Etc
  • P06 Carbohydrate
  • P15 Food Chemistry
  • P16 Food Biotechnology

[Exhibition & Poster 3]

Time
15:40-18:10, June 29
Venue
3F/5F Lobby
  • P10 Food Hygiene & Safety
  • P12 Food Microbiology, Fermentation & Enzyme
  • P17 Animal-derived Foods
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