2024 KoSFoST International Symposium and Annual Meeting Quantum Leap in Value-Creating Technology for Future Meta-Food Science

JULY 3-5, 2024 EXCO, Daegu, Korea

Invited Speakers

[PL1] Plenary Lecture 1

Time
13:00-13:50, July 3
Venue
Rm 325
Chair: Soojin Jun (University of Hawai‘i at Mānoa, USA)
13:00
~
13:50
  • Process-product interactions: a focus on phase changes and interfaces
  • Alain Le-Bail Oniris, France

[IS1] Enabling Technologies and Sustainable Practices for the Bluefood Revolution

Time
15:30-18:00, July 3
Venue
324A

Organized by Aquatic Food Products Division, KoSFoST

Chair: Bohkyung Kim (Pusan National University, Korea)
15:30
~
16:05
  • Function of underusage red alga dulse in Kombu cultivation rope
  • Yuya Kumagai Hokkaido University, Japan
16:05
~
16:40
  • Development and implementation of an integrated fish cultivation and conservation program for yellow rasbora (Rasbora Iateristriata) in Indonesia: a contribution to the blue food revolution
  • Bambang Retnoaji Gadjah Mada University, Indonesia
Chair: Jin-Hong Mok (Pukyong National University, Korea)
16:50
~
17:25
ONLINE
  • Utilizing fish waste as a sustainable nitrogen source for enhancing growth and metabolism regulation in Bifidobacterium animalis ssp. lactis BB-12
  • Yuqing Tan China Agricultural University, China
17:25
~
18:00
  • Harnessing AI for sustainable food production
  • Jiyoon Yi Michigan State University, USA

[S1] Exploring the Potential of Neuroscience-Based Function Foods for Cognitive Health and Sleep Management

Time
15:30-17:40, July 3
Venue
324B

Sponsored by FromBio Co., Ltd.

Chair: Ok‑Hwan Lee (Kangwon National University, Korea)
15:30
~
16:00
  • Development of functional foods for the treatment and prevention of mental diseases: focused on treatment of insomnia
  • Insop Shim Kyung Hee University, Korea
16:00
~
16:30
  • Research and development of neural active materials using an ex-vivo screening method
  • Ji-Ho Park Kyung Hee University, Korea
Chair: Seung Jun Choi (Seoul National University of Science and Technology, Korea)
16:40
~
17:10
  • Milk-secreting hormone, prolactin: cognitive function and sleep
  • Min-Sun Kim Sunchon National University, Korea
17:10
~
17:40
  • Exploring cognitive memory enhancement through non-neuronal cell regulation
  • Jong-Hyun Park Korea Institute of Science and Technology (KIST), Korea

[S2] Paradigm Changes on Food Safety Using New Technology

Time
15:30-17:00, July 3
Venue
323A

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

Chair: Soonho Lee (Ministry of Food and Drug Safety, Korea)
15:30
~
15:55
  • Digital transformation for food industry enabling better food traceability in response to global food regulations, and enhancing food supply chain management efficiency utilizing blockchain/AI technology
  • Dami An FutureSense Co., Ltd., Korea
15:55
~
16:20
  • Detection of pathogen sequences using specific primers based on NGS analysis
  • Tae Jung Park Chung-Ang University, Korea
16:20
~
16:45
  • Non-targeted analysis of harmful substances in food: present and future
  • Nam-Yong Cheong KATRI Testing & Research institute, Korea
16:45
~
17:00
  • Discussion & Closing Remark

[S3] The Future of Science and Safety: Integrated Risk Assessment

Time
15:30-18:00, July 3
Venue
323B

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

Chair: Yeong Min Shin (National Institute of Food and Drug Safety Evaluation, Korea)
15:30
~
16:00
  • Understanding about “the law on the risk assessment of human application products”
  • Taehyung Yoon Ministry of Food and Drug Safety, Korea
16:00
~
16:30
  • Comparison of alternative plasticizer metabolite concentrations in urine samples from South Koreans in 2009 and 2016
  • Younglim Kho Eulji University, Korea
16:30
~
17:00
  • Exposure level of perfluoroalkyl compounds in Korean general population: from 1st year of the Korean human exposure safety survey (KoHESS)
  • Yong-Dae Kim Chungbuk National University, Korea
17:00
~
17:30
  • Integrated risk assessment of phthalates in Korea
  • Seungyoung Park National Institute of Food and Drug Safety Evaluation, Korea
17:30
~
18:00
  • Policies and interventions to reduce heavy metal exposure in environmentally vulnerable groups
  • Ju Hee Kim Kyung Hee University, Korea

[S4] Personalized Nutrition and High-quality Protein Source

Time
15:30-17:30, July 3
Venue
322A

Sponsored by U.S. Dairy Export Council

Chair: Seung-Joon Lee (Pukyong National University, Korea)
15:30
~
16:00
  • The power of U.S. dairy proteins in product development
  • Shinhyung Chung U.S. Dairy Export Council Korea Office, Korea
16:00
~
16:30
  • Quality improvement of Asian noodles fortified with whey protein and dairy minerals
  • Gary G. Hou SPC Group, Korea
Chair: Minkyung Bae (Yonsei University, Korea)
16:30
~
17:00
  • Future of personalized nutrition: importance of balanced intake of high-quality proteins and its impact on health
  • Don Lee Medisola, Korea
17:00
~
17:30
  • Introducing various health functional features of whey proteins and development cases of protein-enhanced products
  • Jae-Sung Shin Samyang Foods, Korea

[S5] Molecular Biology Techniques and Applications

Time
15:30-17:40, July 3
Venue
322B

Sponsored by Rapigen Inc.

Chair: Hae-Yeong Kim (Kyung Hee University, Korea)
15:30
~
16:00
  • Application of gene amplification techniques for food science and food biotechnology
  • Han Kyu Seo Rapigen, Inc., Korea
16:00
~
16:30
  • Application of molecular techniques in the food industry
  • Shinyoung Lee CJ CheilJedang, Korea
Chair: Tae Sun Kang (Seoul Women’s University, Korea)
16:40
~
17:10
  • Evaluation of probiotic product labels: pangenome analysis and molecular diagnostics for genetic markers
  • Eiseul Kim Kyung Hee University, Korea
17:10
~
17:40
  • Application of food pretreatment and molecular diagnostic technology to detection of food poisoning bacteria
  • Min-Cheol Lim Korea Food Research Institute, Korea

[S6] Innovative Connections between Agriculture and Agri-food Industries Using Foodtech

Time
15:30-17:30, July 3
Venue
306A

Sponsored by National Institute of Agricultural Sciences

Chair: Jin Song (National Institute of Agricultural Sciences, Korea)
15:30
~
16:00
  • 4D food printing system based personalized nutrition provision
  • Hyun-Ju Yoo Top Table Inc., Korea
16:00
~
16:30
  • Development of cacao alternative materials using oil meal such as perilla seed meal and buckwheat husk
  • Yang-Hee Kim HN Novatech Co., Ltd., Korea
16:30
~
17:00
  • Transforming agricultural and food processing byproducts into cellulose-based materials and sustainable packaging solutions
  • Jooyeoun Jung Oregon State University, USA
17:00
~
17:30
  • AI-driven optimization and commercialization of dried agricultural products from regional crops in South Korea
  • Hayun Kim National Institute of Agricultural Sciences, Korea

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

Time
10:00-12:00, July 3
Venue
324B
Moderator: Ok Kyung Koo (Chungnam National University, Korea)
10:00
~
10:20
  • Current status & sustainable editorial development strategy of Food Science and Biotechnology
  • Hyun-Dong Paik Konkuk University, Korea
10:20
~
11:10
  • How to write a scientific paper
  • Sanguine Byun Yonsei University, Korea
11:10
~
12:00
  • Research ethics in the age of AI
  • Hyobin Lee Korea Universities Council of Research Ethics, Korea

[SS2] Undergraduate Idea Competition

Time
10:00-12:00, July 3
Venue
322B

Sponsored by Food Research Institutes Directors' Council

Chair: Sun-Ki Kim (Chung-Ang University, Korea)
10:00
~
10:10
  • Increased consumption of washed rice and customized complex rice cooker for single-person households
  • Nice Rice Sangmyung University, Korea
10:10
~
10:20
  • High dietary fiber low-sugar fermentation Yanggaeng using alginic acid of kelp extract to improve intestinal health of the elderly
  • Dasimaz Kyungpook National University, Korea
10:20
~
10:30
  • A challenge to the future food market, Goso-Jang: combination of mealworm (Tenebrio molitor) and Jangjorim
  • Food Police Duksung Women's University, Korea
10:30
~
10:40
  • Fried tofu rice balls instant ingestion food using Baromi 2 and soybean paste, a food recycling, with alternative salmon eggs
  • Tofuture Konkuk University, Korea
10:40
~
10:50
  • A strategy for developing a low-fat mayonnaise with creamy taste
  • Starch Almighty Hannam University, Korea
10:50
~
11:00
  • Safe and healthy alternative pork processed products using vegetable materials
  • Creators of plant-based meat Pukyong National University, Korea
11:00
~
11:10
  • Vegan spread butter using pine pollen: Solpread
  • SSB Dongguk University, Korea
11:40
~
12:00
  • Award Ceremony

[SS3] Undergraduate Idea Competition – All about Kimchi

Time
10:00-12:00, July 3
Venue
321A

Sponsored by World Institute of Kimchi

Chair: Jungeun Cho (World Institute of Kimchi, Korea)
10:00
~
10:10
  • Sustainable pulp and paper using kimchi by-products recognized as circular resources
  • The Powerpulp Girls Jeonbuk National University, Korea
10:10
~
10:20
  • Innovative utilization of kimchi juice: the next generation of eco-friendly baby products
  • Kimchifant Seoul Women's University, Korea
10:20
~
10:30
  • Dual benefits of oral probiotics and dietary fiber: upcycled kimchi cabbage by-product probiotic jelly
  • kimcheers Kyung Hee University, Korea
10:30
~
10:40
  • The possibility of developing high value-added kimchi using the superior characteristics of discarded brewer’s spent grain (BSG)
  • Fermentastic Ewha Womans University, Korea
10:40
~
10:50
  • Measures to reduce off-flavors in kimchi: microbial carrier filter (film)
  • kimChiNU Chungnam National University, Korea
10:50
~
11:00
  • Smart instant kimchi vending machine: a new era of personalized kimchi
  • KimchiMatic Sangmyung University, Korea
11:00
~
11:10
  • Development of low-salt kimchi using starter and flavor enhancer
  • YSL (Young radish's Sodium content is Low) Chonnam National University, Korea
11:40
~
12:00
  • Award Ceremony

[SS4] KoSFoST Senior Academy

Time
10:00-12:00, July 3
Venue
321B
Chair: Kwang-Won Lee (Korea University, Korea)
10:00
~
10:30
  • Yeast, new source for good quality of protein and functional ingredients
  • Dong-Hwa Shin Shindonghwa Food Research Institute, Korea
10:30
~
11:00
  • A study on the origins of Korean food culture
  • Cherl-Ho Lee Korea University, Korea
Chair: Young-Seo Park (Gachon University, Korea)
11:00
~
11:30
  • A short trace of R&D activities on edible fats and oils in Korea
  • Suk-Hoo Yoon Bio Fortified Trade Inc., Malaysia
11:30
~
12:00
  • A journey through the evolution of food depiction in painting
  • Jong-Hyun Park Gachon University, Korea

[SS5] Advancement of Future Meta-Food Science through Unity and Inclusion

Time
10:30-12:40, July 3
Venue
Grand Ballroom B

Sponsored by KOFWST, Samyang Corporation, New&New Co., Ltd., and Dongsuh Foodss and Organized by The KoSFoST’s Women’s Committee

Chair: Young-Mi Lee (Lotte, Korea)
10:40
~
10:45
  • [Pre-session] Opening address & Introduction to vision and activities of women’s committee
  • Hye-Seong Lee The chairman of the KoSFoST Women’s committee (Ewha Womans University, Korea)
10:45
~
10:50
  • [Pre-session] Opening address & Introduction to vision and activities of women’s committee
  • Mi-Jung Choi Konkuk University, Korea
10:50
~
10:55
  • [Pre-session] Welcome address
  • Pahn-Shick Chang The president of the KoSFoST (Seoul National University, Korea)
10:55
~
11:00
  • [Pre-session] Congratulatory address
  • Hae Choon Chang World Institute of Kimchi, Korea
11:05
~
11:25
  • Invited Lecture: “My career journey in food industry”
  • Wookyung Chung Samyang Corporation, Korea
Chair: Eun Young Park (Korea University, Korea)
11:25
~
12:40
  • [Table Discussion & Networking] Role models for women in science & technology
  • Lunch and souvenirs provided

[SS6] Directors of Research Institutes: From Bench to Market

Time
15:30-18:00, July 3
Venue
315
Chairs: Sung Rak Choi (Dongguk University, Korea), Jaemin Kim (Kyung Hee Herb Pharm., Korea)
15:30
~
16:00
  • Food R&D in the age of Food-Tech
  • Gyeong Hweon Lee Lotte R&D Center, Korea
16:00
~
16:30
  • Unveiling the journey from research to sustainable impact: success stories and best practices at Food R&D Center
  • Seung Wook Kim OTTOGI Research Institute, Korea
16:30
~
17:00
  • Baking solutions that never existed
  • Sung ho Lee SPC Research Institute of Food & Biotechnology, Korea
17:00
~
17:30
  • Food R&D with cereal science
  • Yong Seok Choi SajoDongAone Production Headquarters, Korea
17:30
~
18:00
  • Key success factors for the R&D of alternative sweeteners: from research to commercialization
  • Byoungcheol Min Daesang Ingredient R&D Institute, Korea

[D1] Synergies in Engineering and Technology for Power-Up of Food Microorganisms

Time
15:30-18:00, July 3
Venue
321A

Sponsored by Center for Agricultural Microorganism and Enzyme and Organized by Food Microbiology Division, KoSFoST

Chair: Seong-Bo Kim (Yonsei University, Korea)
15:30
~
15:55
  • Fabrication of zein nanoparticles using a nozzle simulation chip and their applications for encapsulating probiotics
  • Youngsoo Lee Washington State University, USA
15:55
~
16:20
  • Precision fermentation for sustainable food production
  • Seung-Oh Seo Seoul National University of Science and Technology, Korea
Chair: Hyungjae Lee (Dankook University, Korea)
16:20
~
16:45
  • Substrate and product diversification for value-added applications of brewer's yeast
  • Suryang Kwak Kookmin University, Korea
16:45
~
17:10
  • Use of biotechnology in food: a regulatory perspective
  • Yang Hee Kim CJ CheilJedang, Korea

- Graduate Student Oral Competition -

Chair: Suryang Kwak (Kookmin University, Korea)
17:10
~
17:18
P12-004
  • Analysis of functional and genetic characteristics of an exopolysaccharide producing strain Leuconostoc citreum KFOM 0035
  • Yoon-Soo Gwak Kyung Hee University, Korea
17:18
~
17:26
P12-024
  • Isolation, identification of Bacillus amyloliquefaciens protease and its functional characterization for branched-chain amino acid production and C2C12 muscle cell protection
  • Hyeon-Jun Seong Seoul National University/Chonnam National University, Korea
17:26
~
17:34
P12-058
  • Heterotypic stress-induced adaptive evolution enhances freeze-drying tolerance and storage stability of Leuconostoc mesenteroides WiKim33
  • Yeong Yeol Kim World Institute of Kimchi/Chonnam National University, Korea
17:34
~
17:42
P12-044
  • Study on amylosome complex from Ruminococcoides bili FMB-J6 that possesses resistant starch-degrading ability
  • Min-Kyeong Kim Kyung Hee University, Korea
17:42
~
17:50
P12-050
  • Exploring novel MKPT02 bacteriophage: harnessing strong antimicrobial properties for eco-friendly control of bacterial blotch disease in mushrooms
  • Minkyoung Kim Kookmin University, Korea
17:50
~
17:58
P12-087
  • Production of high-purity maltopentaose using engineered PfTA and MFA
  • Bo Kyeong Lee Chungnam National University, Korea

[D2] Healthy Lipid and Healthy Implication of Lipid Replacer

Time
15:30-18:00, July 3
Venue
321B

Organized by Lipid Science Division, KoSFoST

Chair: Byung Hee Kim (Sookmyung Women’s University, Korea)
15:30
~
15:55
  • Lipid and lipid-based bio-molecules: health and industry perspectives
  • Ki-Teak Lee Chungnam National University, Korea
15:55
~
16:20
  • Regulation of energy metabolism and adiposity with medium-chain fatty acids and their derivatives
  • Sung-Joon Lee Korea University, Korea
16:20
~
16:40
  • Development of a milk-derived phospholipid as a functional ingredient for improving skin health
  • Hye-Jeong See Maeil Health Nutrition Co., Ltd., Korea
Chair: Jung-Ah Shin (Gangneung-Wonju National University, Korea)
16:40
~
17:05
  • Research into sensory characteristics and taste mechanism of fats and fatty acids in food
  • Hye-Seong Lee Ewha Womans University, Korea
17:05
~
17:25
  • Observation of properties of oleogels based on various polysaccharides
  • Gye Hwa Shin Kunsan National University, Korea

- Graduate Student Oral Competition -

Chairs: Hyun Jung Kim (Jeju National University, Korea), Ji-Yeon Chun (Jeju National University, Korea), Eui-Cheol Shin (Gyeongsang National University, Korea)
17:25
~
17:32
P05-006
  • Bilobalide alleviates sarcopenic obesity by enhancing autophagy and mitochondria biogenesis in a mice model induced by dexamethasone and high-fat diet
  • Hayoon Kim Hanyang University, Korea
17:32
~
17:39
P05–007
  • A novel approach for evaluating lipid oxidation of edible oil: Creating a digital map of lipid oxidation using mass spectrometry-based metabolomics and lipidomics
  • JaeYoon Kang Konkuk University, Korea
17:39
~
17:46
P05-017
  • Using xanthan gum/locust bean gum complex in high internal phase double emulsion for masking bitterness and enhancing saltiness
  • Jaehyun Jeong Konkuk University, Korea
17:46
~
17:53
P05-010
  • Evaluation of oxidation stability and off-flavor development in mealworm oil according to heating temperatures and times
  • Ji Yoon Choi Wonkwang University, Korea
17:53
~
18:00
P05-016
  • Development of medium internal phase emulsions stabilized by nanofibrillated cellulose for plant-based mayonnaise applications
  • Goeun Lee Seoul National University, Korea

[D3] The Health Benefits of Soyfoods for All Stages of Life

Time
15:30-18:00, July 3
Venue
320A

Organized by Soy Processing & Utilization Division, KoSFoST

Chair: Tae-Gyu Lim (Sejong University, Korea)
15:30
~
16:00
  • Protective effect of fermented soybeans with abundant Bacillus subtilis on menopausal symptom: modulation of the gut microbiota
  • Sunmin Park Hoseo University, Korea
16:00
~
16:30
  • Adherence to planetary health diet (PHA) and association with risk of mortality and cognitive impairment among Chinese in Singapore
  • Woon-Puay Koh National University of Singapore, Singapore
16:30
~
17:00
  • Impact of plant proteins on quality of life and muscle health: insights from the Korea National Health and Nutrition Examination Survey
  • Yookyung Kim Korea University, Korea
17:00
~
17:30
  • Soy promotes brain development in health and disease
  • Suzanne de la Monte Brown University, USA
17:30
~
18:00
ONLINE
  • Health effects of childhood and adolescent soy food intake
  • Mark Messina Soy Nutrition Institute Global, USA

[D4] Current Research Trends of Sustainable Food Packaging in Korea

Time
15:30-18:10, July 3
Venue
320B

Sponsored by SamyangFoods Inc. and Organized by Food Packaging Division, KoSFoST

Chair: Jaejoon Han (Korea University, Korea)
15:30
~
15:55
  • Viewing packaging through the lens of sustainability and consumer satisfaction
  • Jin Kie Shim Korea Institute of Industrial Technology, Korea
15:55
~
16:20
  • Comparison of quality characteristics of drip coffee packed with natural based mono-material film and VM-PET multi-layer film
  • Chan Suk Yoon EVERCHEMTECH R&D Center, Korea
Chair: SeungRan Yoo (World Institute of Kimchi, Korea)
16:20
~
16:45
  • Application of carbon quantum dots for sustainable food packaging solutions
  • Jongchul Seo Yonsei University, Korea
16:45
~
17:10
  • Sustainable packaging R&D from Samyangfoods leading K-FOOD
  • Eunji Kim Samyangfoods Inc., Korea
17:10
~
17:35
  • Sustainable innovation of FOODPOLIS - eco friendly packaging
  • Jun Jae Jung The Food Industry Promotional Agency of Korea, Korea

[YSL1] Young Scientist Lecture 1

Time
10:00-12:00, July 3
Venue
323A
Chair: Choon Young Kim (Yeungnam University, Korea)
10:00
~
10:30
  • Dietary risk factors for colorectal cancer development among young adults: findings from a large prospective cohort study
  • Jinhee Hur Sungkyunkwan University, Korea
10:30
~
11:00
  • Identification of IRX3 and IRX5, novel genetic determinants of human obesity
  • Joe Eun Son Kyungpook National University, Korea
11:00
~
11:30
  • Application of orange peel for cardiovascular health
  • Hana Lee Chungbuk National University, Korea
11:30
~
12:00
  • Study on the characteristics of bacteriocin-producing lactic acid bacteria as a functional food ingredient
  • Hyunwoo Ahn Dongguk University, Korea

[YSL2] Young Scientist Lecture 2

Time
10:00-12:00, July 3
Venue
323B
Chair: Do-Yeong Kim (Chonnam National University, Korea)
10:00
~
10:30
  • Pasting and gelling properties of pulse flours varying in particle size under high temperatures
  • Dong-Jin Lee Gangneung-Wonju National University, Korea
10:30
~
11:00
  • Resistant starch degradation by Ruminococcoides bili FMB-CY1, as a novel human gut microbe
  • Ye-Jin Kim Kyung Hee University, Korea
Chair: Mee-Ryung Lee (Daegu University, Korea)
11:00
~
11:30
  • Application of GRAS fungus to address two major global problems
  • Dasol Choi University of Wisconsin-Madison, USA
11:30
~
12:00
  • Supercooling for extended shelf-life and improved quality of fresh foods
  • Taiyoung Kang Chungnam National University, Korea

[YSL3] Young Scientist Lecture 3

Time
10:00-12:00, July 3
Venue
322A
Chair: Syng-Ook Lee (Keimyung University, Korea)
10:00
~
10:30
  • Comparison of DNA-based and protein-based assays for efficient detection of potentially allergens in silkworm
  • Seung-Man Suh Kyung Hee University, Korea
10:30
~
11:00
  • Application progress of microfluidic lab-on-a-chip systems for food safety, processing, and characterization
  • Jin Hong Mok Pukyong National University, Korea
Chair: Sae-Byuk Lee (Kyungpook National University, Korea)
11:00
~
11:30
  • Novel approach of lactic acid bacteria for controlling discoloration in tuna (Thunnus orientalis)
  • Du-Min Jo National Marine Biodiversity Institute of Korea, Korea
11:30
~
12:00
  • Mechanical-structure property relationships of marine food materials: from macroscopic to microscopic scales via non-invasive techniques
  • Hwabin Jung Korea Food Research Institute, Korea

[GC1] Graduate Student Oral Competition - In the Division of Aquatic Food Products

Time
10:00-11:30, July 3
Venue
320A
Chair: Dong Hyun Kim (Kyungpook National University, Korea)
10:00
~
10:15
P02-009
  • Innovative AI applications for the detection of Vibrio harveyi clade using MALDI-TOF MS
  • Dabin Kim Kyung Hee University, Korea
10:15
~
10:30
P02-019
  • Enhancing protein extraction from Ulva spp. through freeze-thaw pre-treatment: a novel approach for sustainable protein source
  • Afif Aziz Daffa Alauddin Pukyong National University, Korea
10:30
~
10:45
P02-018
  • Sargassum yezoense alleviates sarcopenic obesity by enhancing muscle function in a sarcopenic obesity-induced mice model
  • Haneul Lee Hanyang University, Korea
10:45
~
11:00
P02-024
  • Ameliorative effect of Tetraselmis chuii on scopolamine-induced dry eye in BALB/c mice
  • Jin-Woo Kim Seoul National University/Korea Institute of Science and Technology (KIST), Korea
11:00
~
11:15
P02-020
  • The anti-muscle atrophy effects of Ishige sinicola in LPS-induced C2C12 myotubes through its antioxidant and anti-inflammatory actions
  • Hyeju Lee Pukyong National University, Korea
11:15
~
11:30
P02-002
  • Eco-friendly biorefinery process optimization from Sargassum thunbergii: a sustainable approach toward zero waste
  • Ji-Min Han Pukyong National University, Korea

[GC2] Graduate Student Oral Competition - Food and Function 1

Time
10:00-12:00, July 3
Venue
320B

Sponsored by Food & Function, Royal Society of Chemistry

Chair: Sung Keun Jung (Kyungpook National University, Korea)
10:00
~
10:15
P11-068
  • Anti-allergic effect of Curcuma longa L. leaf hot water extract on IgE/BSA-stimulated mast cell activation and DNCB-induced atopic dermatitis in a BALB/c mouse model
  • Maheshika Kumari Jayasinghe Chonnam National University, Korea
10:15
~
10:30
P11-054
  • Evaluation of probiotic characteristics and whole genome analysis of Lactiplantibacillus plantarum isolated from kimchi
  • Sujeong Eom Kyung Hee University, Korea
10:30
~
10:45
P11-100
  • Enhancing minor ginsenosides and functional properties through fermentation of wild-simulated ginseng leaves with Monascus purpureus
  • Seoyoon Yang Seoul National University, Korea
10:45
~
11:00
P11-111
  • Enzymatic synthesis and characterization of inotodiol-short chain fatty acid ester
  • Jang Won Pyo Chungnam National University, Korea
11:00
~
11:15
P11-063
  • Garcinone C directly binds to stomatin-like protein 2 and inhibit the growth of colon cancer stem-like cells by inhibiting Hh signaling
  • Yimeng Zhou Chung-Ang University, Korea
11:15
~
11:30
P11-079
  • Effect of Dangjo chili pepper (Capsicum annuum L. cv. Dangjo) on the postprandial blood glucose levels in healthy subjects: a double-blind, randomized, placebo-controlled, parallel-group study
  • Kyeong Jin Kim Seoul National University of Science and Technology, Korea
11:30
~
11:45
P11-074
  • Elucidating the anti-photoaging efficacy of Rosa chinensis petal extract and mechanism via serum metabolites
  • Woo-Jin Sim Sejong University, Korea
11:45
~
12:00
P11-092
  • Impact of micelle incorporated nanoliposomes on bioaccessibility and cellular transport property of resveratrol after in vitro digestion
  • Youjin Baek Hanyang University, Korea

[GC3] Graduate Student Oral Competition - Food and Function 2

Time
10:00-11:50, July 3
Venue
315

Sponsored by Food & Function, Royal Society of Chemistry

Chair: Hyun Wook Choi (Jeonju University, Korea)
10:00
~
10:11
P08-024
  • Strong antimicrobial activities of N-halamine structure-based coating system on stainless steel using sesame meal protein
  • Soomin Kim Ewha Womans University, Korea
10:11
~
10:22
P08-019
  • Development of eco-friendly pectin-based food packaging offering controlled phage release for antibacterial activity
  • Jiyoon Chung Kookmin University, Korea
10:22
~
10:33
P08-015
  • Evaluation of storage stability of Hong-Jam, a freeze-dried silkworm, under different packaging and storage conditions
  • Min Seok Kim Kyung Hee University, Korea
10:33
~
10:44
P08-030
  • Deep learning assisted judgement of banana and kiwi freshness using a dual ethylene-carbon dioxide indicator
  • Byeol Yi Kim Seoul Women's University, Korea
10:44
~
10:55
P13-003
  • Immunoassay-based colorimetric biosensor for rapid, visual and on-site detection of E. coli O157:H7 in real food samples
  • Ji Hae Lee Dankook University, Korea
10:55
~
11:06
P13-011
  • Process control of ohmic fermentation for yogurt production based on electrical conductivity
  • Ye Won Kim Seoul National University of Science and Technology, Korea
11:06
~
11:17
P13-024
  • Improvement of food-grade pickering emulsions using soy protein isolate-polyphenol microparticles
  • Na Rae Moon Kyungpook National University, Korea
11:17
~
11:28
P13-025
  • Impact of oil on physicochemical properties of high-moisture meat analogues: structural arrangements of protein-oil interactions
  • Ji-Yeun Lee Seoul National University, Korea
11:28
~
11:39
P13-067
  • Judgement of raw squid freshness using a colorimetric pH indicator, engineered by deep learning-incorporated mobile software
  • Chahn-Mee Moh Seoul Women's University, Korea
11:39
~
11:50
P13-006
  • Mass and volume estimation of diverse kimchi cabbage forms using RGB-D vision and machine learning
  • Hae-Il Yang World Institute of Kimchi/Chonnam National University, Korea

[Exhibition & Poster 1]

Time
15:30-18:00, July 3
Venue
Grand Ballroom A
  • P04 Sensory and Consumer Science
  • P05 Lipid Science
  • P06 Carbohydrate
  • P07 Nutrition
  • P11 Functional Foods
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