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

[PL4] Plenary Lecture 4

Time
09:00-09:50, June 30
Venue
Tamna A
Chair: Hyun-Dong Paik (Konkuk University, Korea)
09:00
~
09:50
  • Advances in biotechnology and their impact on ESG
  • Yunil Hwang CJ Cheiljedang, Korea

[S27] Smart HACCP, Create a Smart Food Safety Ecosystem through Manufacturing Innovation

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

Sponsored by Korea Agency of HACCP Accreditation and Services

Chair: Sang-Do Ha (Chung-Ang University, Korea)
10:00
~
10:25
  • Understanding Smart HACCP
  • Kyungsoon Lee Korea Agency of HACCP Accreditation and Services, Korea
10:25
~
10:50
  • Development of high-value-added smart sensors specialized for food industry by integrating 4th Industrial Revolution technologies
  • Kyoungsoo Lee XcoreSystem Co., Ltd, Korea
10:50
~
11:15
  • The study on the development of a Smart HACCP leading model in the bread (include frozen pizza) manufacturing process at the Shinsegae Food Osan plant
  • Kwangho Lee Shinsegae Food, Korea
11:15
~
11:40
  • Digital transformation (DX) and food safety system in the food industry
  • Sumi Lee Ourhome, Korea
11:40
~
12:00
  • Policy of HACCP in Korea
  • Youngwook Son Ministry of Food and Drug Safety, Korea

[S28] Omics for the Future of Personalized Food

Time
10:00-12:20, June 30
Venue
Samda A

Sponsored by Korea Food Research Institute

Chair: Jae-Ho Park (Korea Food Research Institute, Korea)
10:00
~
10:35
  • Epigenome and its potential as a biomarker in metabolic diseases
  • Jangho Lee Korea Food Research Institute, Korea
10:35
~
11:10
  • Discovery of biomarkers for disease diagnosis using blood peptidomics
  • Hyun-Jin Kim Geyongsang National University, Korea
11:10
~
11:45
  • Metabolomics exploration of human biological samples using NMR and Mass spectrometry
  • Min-Sun Kim Korea Food Research Institute, Korea
11:45
~
12:20
  • Sphingolipidomics: A valuable tool for understanding the roles of sphingolipids as functional food components
  • Yong-Moon Lee Chungbuk National University, Korea

[S29] Starter Cultures and Fermentation

Time
10:00-11:40, June 30
Venue
Samda B

Sponsored by Microbial Institute for Fermentation Industry

Chair: Kyung Min Choi (Honam National Institute of Biological Resources, Korea)
10:00
~
10:20
  • The beginning and future of fermentation starter using characteristic information of novel Bacillus velezensis
  • So-Young Kim NIAS, Rural Development Administration, Korea
10:20
~
10:40
  • Expirical evaluation of seed additives manufactured by indigenous fermentive fungi
  • Sung-Ho Cho Microbial Institute for Fermentation Industry, Korea
10:40
~
11:00
  • Characteristics of fermentation agents (nuruk and koji) using domestic fungi for the brewing of Korean traditional liquor
  • HyeRyun Kim Korea Food Research Institute, Korea
11:00
~
11:20
  • Screening and isolation of commercial yeasts from traditional fermented foods in Korea and their properties as starter
  • Sang-Ho Baik Jeonbuk National University, Korea
11:20
~
11:40
  • A study on the improvement of microbial storage stability after freeze-drying: Material and strain development
  • Ho Myeong Kim World Institute of Kimchi, Korea

[S30] Cyanides in Preserved Stone Fruit Syrup: Standards and Specifications, Monitoring and Reduction, and Reduction Technology

Time
10:00-12:20, June 30
Venue
301

Sponsored by Ministry of Food and Drug Safety

Chair: Soonho Lee (Ministry of Food and Drug Safety, Korea)
10:00
~
10:30
  • Current status of standards and specifications on cyanides of various foods in foreign countries
  • Myung-Sub Chung Korea Food Sanitation Policy Institute, Korea
10:30
~
11:00
  • Quantification of cyanogenic glycosides in stone fruit syrup by LC-MS/MS
  • Jihyun Lee Chung-Ang University, Korea
Chair: Jihyun Lee (Chung-Ang University, Korea)
11:20
~
11:50
  • Consumer survey on homemade stone fruit syrup and evaluation of the syrup’s total cyanide content
  • Kwang-Won Lee Korea University, Korea
11:50
~
12:20
  • Reduction technology of cyanogenic glycosides in stone fruit syrup
  • Hyun-Seok Kim Kyonggi University, Korea

[S31] Research Trends on Microbes in the Food Chain

Time
10:00-12:00, June 30
Venue
203

Sponsored by National Institute of Food and Drug Safety Evaluation

Chair: Soon Han Kim (National Institute of Food and Drug Safety Evaluation, Korea)
10:00
~
10:30
  • Genome-based characterization of hybrid pathogenic Escherichia coli strains
  • Woojung Lee National Institute of Food and Drug Safety Evaluation, Korea
10:30
~
11:00
  • New insights of Gram-negative bacteria in lettuce and surrounding soil from culturomics
  • Gyu-Sung Cho Max Rubner-Institut, Germany
11:00
~
11:30
  • Analysis of contamination pathways of foodborne bacteria from cattle and pig slaughterhouse in Korea
  • Jin-San Moon Animal and Plant Quarantine Agency, Korea
11:30
~
12:00
  • Studies on the application of virome information for safety management of fishery products
  • Hakdong Shin Sejong University, Korea

[D11] Current Research Trends and Approaches in Food Analysis

Time
10:00-13:00, June 30
Venue
201A

Organized by Food Analytical Science Division, KoSFoST

Chair: Joon-Goo Lee (Dong-A University, Korea)
10:00
~
10:30
  • Analytical method development and research trends for organotin
  • Young-Jun Kim Seoul National University of Science and Technology, Korea
10:30
~
11:00
  • Discovery and structure analysis of bioactive components from edible insect resources using spectroscopic methods
  • Dongyup Hahn Kyungpook National University, Korea
11:00
~
11:30
  • Determination of functional substances in Jeju beet juice for human blood pressure and health benefits
  • Janghyuk Ahn Fore Front Test, Korea
11:30
~
12:00
  • Discrimination of the geographical origin of dry red pepper using inorganic elements: A multielement fingerprinting analysis
  • Ho Jin Kim National Agricultural Products Quality Management Service, Korea

- Graduate Student Oral Competition -

Chair: Dongyup Hahn (Kyungpook National University, Korea)
12:00
~
12:10
P01-081
  • Trace level detection of melamine and cyanuric acid extracted from veterinary liquid diets (milk) by using plasmonic SERS Au nanogap
  • Rahul Joshi Chungnam National University, Korea
12:10
~
12:20
P01-087
  • Effects of long-term intake of mulberry and chokeberry anthocyanins on anthocyanin metabolites and gut microbiota in vivo
  • Inhwan Kim Chung-Ang University, Korea
12:20
~
12:30
P01-059
  • Comprehensive monosaccharide analysis of Doenjang, a fermented soybean paste, using LC-MS/MS
  • JaeHui Song Dong-eui University, Korea
12:30
~
12:40
P01-060
  • Purification, identification, and enzymatic characterization of cysteine protease from Asian pear
  • Ae Eun Im Chonnam National University, Korea
12:40
~
12:50
P01-069
  • Optimization and validation of analytical methods for butyltins and phenyltins using GC-MS/MS
  • Ga-Yeong Lee Seoul National University of Science and Technology, Korea
12:50
~
13:00
P01-106
  • Validation of analytical method for heavy metals from oxygen absorbers in smart packaging using by ICP-MS
  • Seung-Yeon Oh Dongguk University, Korea

[D12] Yeast Cell Factory: How Smart Is

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

Sponsored by Graduate Program Specialized for Green Convergence Technology and Organized by Food Biotechnology and Bioengineering Division, KoSFoST

Chair: Seung-Oh Seo (Seoul National University of Science and Technology, Korea)
10:00
~
10:30
  • Metabolic engineering of yeast to produce food materials for industrial applications
  • Soo-Jung Kim Chonnam National University, Korea
10:30
~
11:00
  • Yeast metabolic engineering for carbon dioxide fixation
  • Soo Rin Kim Kyungpook National University, Korea
Chair: Yong-Cheol Park (Kookmin University, Korea)
11:00
~
11:30
  • Designing yeast-based cell factories for production of food materials
  • Sun-Ki Kim Chung-Ang University, Korea
11:30
~
12:00
  • Use of microorganisms as functional foods and live biotherapeutic products
  • Seung-Oh Seo Seoul National University of Science and Technology, Korea
12:00
~
12:30
  • Metabolic engineering of Saccharomyces boulardii for increased metabolic activities in the intestine
  • Jungyeon Kim Korea Research Institute of Bioscience and Biotechnology, Korea

[D13] The Industrial Use of Fermentation Microorganisms

Time
10:00-12:20, June 30
Venue
202A

Organized by Brewing Science Division, KoSFoST

Chair: Sung-Kwan Yum (Seoul JangSoo Co. Ltd., Korea)
10:00
~
10:35
  • Metabolomics reveals aflatoxin reduction mechanism of lactic acid bacteria isolated from traditional Nuruk
  • Jeonghyun Yun Korea Food Research Institute, Korea
10:35
~
11:10
  • Flavor and microorganism in Makgeolli
  • Bora Lim National Institute of Agricultural Sciences, Korea
11:10
~
11:45
  • Screening and application of useful microorganisms for the fermented food industry
  • Sae-Byuk Lee Kyungpook National University, Korea
11:45
~
12:20
  • Development of advanced brewing yeast
  • Do Hyoung Kim Biocraft Inc., Korea

[D14] Development of Food Ingredients and Additives for Globalization of K-food

Time
10:00-12:20, June 30
Venue
202B

Sponsored by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry and Organized by Food Ingredients Division, KoSFoST

Chair: Sang Mi Lee (InHa University, Korea)
10:00
~
10:35
  • Ready for globalization of Korean authentic K-spicy taste
  • BooWon Kim CJ FNT BU, Korea
10:35
~
11:10
  • Comparative study on the liking and purchase/recommendation intention of Korean food by continent
  • Jieun Oh Ewha Womans University, Korea
11:10
~
11:45
  • Confirmation of meat preservation efficacy of antimicrobial peptide protegrin-1 using a transgenic animal model and in vitro treatment
  • Soundrarajan Nagasundarapandian Konkuk University, Korea
11:45
~
12:20
  • Molecular insight into enzymatic degradation of poly-γ-glutamic acid by synergistic actions of endo- and exo-hydrolases
  • Tae-Jip Kim Chungbuk National University, Korea

[D15] Current Researches in Food Safety

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

Organized by Food Safety Division, KoSFoST

Chair: Hyun Jung Kim (Korea Food Research Institute, Korea)
10:00
~
10:30
  • Multiomics-based analyses for characterization of foodborne pathogens
  • Si Hong Park Oregon State University, USA
10:30
~
11:00
  • Understanding of pathogen-bacteriophage interactions based on transcriptome information to overcome antibiotics resistance
  • BoKyung Son Dong-A University, Korea
Chair: Se-Wook Oh (Kookmin University, Korea)
11:00
~
11:30
  • Production and application of genomics information in the field of food safety
  • Jinho Choi Sanigen Co., Ltd., Korea
11:30
~
12:00
  • WGS-based foodborne pathogens analysis
  • Sung-Yeoun Lee LAS, Korea

- Graduate Student Oral Competition -

Chair: Sun-Young Lee (Chung-Ang University, Korea)
12:00
~
12:05
P10-093
  • Discrimination of psychrotolerant Bacillus cereus group isolated from food using whole genome sequencing
  • Miseon Kang University of Science and Technology / Korea Food Research Institute, Korea
12:05
~
12:10
P10-141
  • A comparison of the transcriptomic response and polymyxin-resistance of acid-adapted Escherichia coli NCCP 13717 strain
  • Daekeun Hwang Korea Food Research Institute / University of Science and Technology, Korea
12:10
~
12:15
P10-010
  • Development of a cellulose nanofiber composite film containing Cu/Zn nanoparticles and its antiviral properties against human norovirus
  • Jungu Kang Kookmin University, Korea
12:15
~
12:20
P10-056
  • Effect of X-ray irradiation on microbiological safety, quality properties, and hydrocarbon detection in pork cutlet
  • Seo-Joon Yeom Korea Atomic Energy Research Institute / Chonnam National University, Korea
12:20
~
12:25
P10-091
  • Optimization of pulsed electric field for Escherichia coli K12 and Listeria innocua inactivation in tender coconut water and quality evaluation
  • Sitthidat Tongdonyod Chiang Mai University, Thailand
12:25
~
12:30
P10-106
  • Characterization of aflatoxin-degrading multicopperoxdiase from Bacillus subtilis and its application for visual detection of aflatoxin B1
  • Hyun-Joon Cho Korea University, Korea

[D16] Use of Edible Insect in Industry of Animal Resourced Food

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

Organized by Animal Derived Food Division, KoSFoST

Chair: Yohan Yoon (Sookmyung Women’s University, Korea)
10:00
~
10:35
  • Development of novel foods and functional materials from insects
  • Jae Sam Hwang National Institute of Agricultural Sciences, Korea
10:35
~
11:10
  • Development of various animal derived foods using edible insects
  • Hyeong Sang Kim Hankyoung National University, Korea
Chair: Seok-Seong Kang (Dongguk University, Korea)
11:20
~
11:55
  • From production to marketing for edible insect as food
  • Nu Rim Her OMO F&B Ltd., Korea
11:55
~
12:30
  • Insect smart farm application technology
  • Young-Seek Seok The Province of Gangwon, Agricultural Product Registered Seed Station, Korea

[SS5] Award Lectures

Time
10:00-12:10, June 30
Venue
Halla A

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

Chair: Yong-Ro Kim (Seoul National University, Korea)
10:00
~
10:40
  • Looking back on the 30-year research journey: Key R&D and integrated efforts related to the functionality and safety of various food materials, and the possibility of industrialization
  • Hyun-Dong Paik Konkuk University, Korea
10:40
~
11:10
  • Chemical formation and its cancer risk of thermal food mutagens; polycyclic aromatic amines (PAHs) & heterocyclic aromatic amines (HCAs)
  • Han-Seung Shin Dongguk University, Korea
11:10
~
11:40
  • Amylosucrase, a novel glucosyltransferase, is a versatile biotechnological tool with various food applications
  • Cheon-Seok Park Kyung Hee University, Korea
11:40
~
12:10
  • Development of processing technology to increase the added value of Korean grains
  • Heedon Choi Korea Food Research Institute, Korea

[SS6] Shaping Up Educational Curriculum for Emerging Food Science and Technology Fields

Time
10:00-12:10, June 30
Venue
402B

Organized by Korean Faculty Association of the Food Science and Technology

Chair: Hyungjae Lee (Dankook University, Korea)
10:00
~
10:30
ZOOM
  • IFT-approved food science curriculum requirements and elective courses targeting future needs
  • Soo-Yeun Lee Washington State University, USA
10:30
~
11:00
ZOOM
  • Application of virtual simulation in food science and engineering undergraduate courses
  • Boya Zhang China Agricultural University, China
Chair: Hyunwook Choi (Jeonju University, Korea)
11:10
~
11:40
  • Korean educational goals and programs in food science and technology fields: Past, present, and future
  • Hye-Seong Lee Ewha Womans University, Korea
11:40
~
12:10
  • Proposal of artificial intelligence convergence curriculum for upskilling of food scientist
  • Sangoh Kim Sangmyung University, Korea

[Exhibition & Poster 4]

Time
10:00-12:30, June 30
Venue
3F/5F Lobby
  • P02 Aquatic Foods
  • P03 Soybean Processing
  • P05 Lipid Science
  • P07 Nutrition
  • P08 Food Preservation & Packaging
  • P09 Product Development
  • P13 Food Engineering
  • P14 Food Processing
  • P18 Regulatory Science
TOP