2024 KoSFoST International Symposium and Annual Meeting Sustainable Food Innovation: A Bridge to the Future for All

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 Hawaii at Manoa, USA)
13:00
~
13:50
  • Process-product interactions: a focus on phase changes and interfaces
  • Alain Le-Bail ONIRIS Vet Agro Bio, 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: Bohkyong Kim (Busan 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 Univerity, Korea)
16:50
~
17:25
ZOOM
  • 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
15:30-17:50, July 3
Venue
324B

Sponsored by FromBio Co., Ltd.

Chair: Wooki Kim (Yonsei 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
16:50
~
17:20
  • Milk-secreting hormone, prolactin: Cognitive function and sleep
  • Min-Sun Kim Sunchon National University, Korea
17:20
~
17:50
  • Exploring cognitive memory enhancement through non-neuronal cell regulation
  • Jong-Hyun Park Korea Institute 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

[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: Song Jin (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

[SS4] KoSFoST Senior Academy

Time
10:00-12:00, July 3
Venue
321B
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 Emeritus Professor, Korea 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
211

Sponsored by KOFWST, Samyang, LOTTE, Dongsuh Foods 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: Young Jin Jang (Seoul Women’s 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
306B
Chair: Sung Rak Choi (Dongguk University, Korea)
15:30
~
  • Food R&D in the age of foodtech
  • 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 R&D Center, Korea
Chair: Jaemin Kim (Kyunghee Herb Pharm., Korea)
16:30
~
17:00
  • Baking solutions that never existed
  • Sung Ho Lee SPC Research Institute of Food & Biotechnology Biotech, Korea
17:00
~
17:30
  • Food R&D with cereal science
  • Yong Seok Choi SajoDongAone Production Hadquarters, Korea
17:30
~
18:00
  • Key success factors for the R&D of alternative sweeteners: From research to commercialization
  • Byoungcheol Min Starch and Sweetener R&D Department, Ingredient R&D Institute, Daesang Corporation, 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 -


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[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 -


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[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
  • 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

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 Samyang Foods Inc., Korea
17:10
~
17:35
  • Sustainable innovation of FOODPOLIS - Eco friendly packaging
  • Jun Jae Jung The Food Industry Promotional Agency of Korea, 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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