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

[PL2] Plenary Lecture 2

Time
09:00-09:50, July 4
Venue
Rm 325AB
Chair: Yooheon Park (Dongguk University, Korea)
09:00
~
09:50
  • Circular cell culture of microalgae and animal cells for cultivated meat production
  • Tatsuya Shimizu Tokyo Women's Medical University, Japan

[PL3] Plenary Lecture 3

Time
14:30-15:20, July 4
Venue
Rm 325AB
Chair: Kee Hong Kim (Purdue Univerity, USA)
14:30
~
15:20
  • The importance of dietary protein quality in a changing world
  • Paul Moughan Massey University, New Zealand

[IS2] "2024 International Phytonutrient Symposium" Gut Health and Wellness: Fascinating Relationship between the Gut Microbiome and Plant-based Ingredients-Part I

Time
10:00-12:20, July 4
Venue
325AB

Sponsored by Amway Korea

Chair: Kiyotaka Nakagawa (Tohoku University, Japan)
10:20
~
10:50
  • Advancing microbiome research in health and food science through automated knowledge extraction and high-confidence graph construction with large language models (LLMs)
  • Synho Do Harvard Medical School, USA
10:50
~
11:20
  • Why do phytochemicals exhibit different physiological effects in individuals? Insights from integrating PMAS technology and E-Diary
  • Yosep Ji HEMPharma Inc, Korea
Chair: Janjira Intra (Amway, Thailand)
11:20
~
11:50
  • Gut microbiota modulated by nuciferine improves colitis and colon cancer through tryptophan metabolism
  • Haixia Yang China Agricultural University, China
11:50
~
12:20
  • Effects of a Fermented Soybean Product as a Synbiotic on Gut Health and Microbiomes in Western Populations
  • Woo-Suk Chang University of Texas at Arlington, USA

[IS3] Market Driven Innovation in Food & Beverage

Time
10:00-12:30, July 4
Venue
325C

Sponsored by SPC Group

Chair: Sung-Ho Lee (SPC, Korea)
10:00
~
10:35
  • A novel insight of health effects of plant based fermented foods
  • Kati Katina University of Helsinki, Finland
10:35
~
11:10
  • Functional characteristics of sprouted wheat
  • Gary G. Hou SPC Group, Korea
Chair: Jihwan Yoon (SPC, Korea)
11:20
~
11:55
  • Unveiling novel frontiers in coffee processing: Leveraging starter cultures for innovation
  • Jin Jung Kim SPC Group, Korea
11:55
~
12:30
  • Introduction of Puratos Group & Business/H&WB solution (Sourdough study and achievements) for bakery & patisserie
  • Sara De Pelsmaeker Ghent University, Belgium

[IS5] "2024 International Phytonutrient Symposium" Gut Health and Wellness: Fascinating Relationship between the Gut Microbiome and Plant-based Ingredients-Part II

Time
15:30-17:20, July 4
Venue
325AB

Sponsored by Amway Korea

Chair: Kiyotaka Nakagawa (Tohoku University, Japan)
15:30
~
16:00
  • Gut-brain axis in obesity and metabolic disorders
  • Pornpoj Pramyothin Mahidol University, Thailand
16:00
~
16:30
  • Regulation of chrysanthemum morifolium extract on metabolic diseases and its joint protective benefits with probiotics
  • Joe Zhu Amway, China
Chair: Synho Do (Havard Medical School, USA)
16:30
~
17:10
  • [Panel discussion] Vital Link between Gut Health and Plant ingredients: discussion on the phytonutrient and microbiome connection
  • Panel: Nikky Contractor (Amway Global, USA), Woo-Suk Chang (University of Texas at Arlington, USA), Yosep Ji (HEMPharma Inc, Korea), Guiju Sun (Southeast University, China)

[S7] Revolutionizing the Plate: Innovations in Alternative Food Solutions

Time
10:00-12:15, July 4
Venue
324A

Sponsored by KWANG DONG PHARMACEUTICAL CO., LTD.

Chair: Hyungjae Lee (Dankook University, Korea)
10:00
~
10:30
  • Research on the mass production process of liposomal sustained-release vitamin C containing ascorbyl palmitate
  • Jun-Gu Lim Kwangdong Pharmaceutical Co., Ltd., Korea
10:30
~
11:10
  • Enzyme-decorated complexed liposomes to enhanced mucus permeation in oral vitamin delivery system
  • Ho-Sup Jung Seoul National University, Korea
Chair: Tae-Gyu Lim (Sejong University, Korea)
11:15
~
11:45
  • Impact of vitamin C supplementation on immune response and bioavailability: A systematic review, meta-analysis and meta-regression
  • Jung Eun Kim National University of Singapore, Singapore
11:45
~
12:15
  • Association between Vitamin C intake and chronic diseases in humans
  • Hae-Jeung Lee Gachon University, Korea

[S8] Practical Science and Technology for Utilizing Marine Polysaccharides

Time
10:00-12:10, July 4
Venue
324B

Sponsored by Pukyong National University_RIS Program for Bluefood Renovation System

Chair: Bo-Mi Ryu (Pukyong National University, Korea)
10:00
~
10:30
  • Structural elucidation methodology and evaluation of biological activity of sulfated polysaccharides isolated from marine natural products
  • Seon Beon Kim Pusan National University, Korea
10:30
~
11:00
  • Alginic acid, a functional dietary ingredient derived from Ecklonia maxima stipe, attenuates the pro-inflammatory responses on particulate matter-induced lung macrophages
  • Hyun-Soo Kim Gyeongsang National University, Korea
Chair: Daeung Yu (Changwon National University, Korea)
11:10
~
11:40
  • Low molecular weight chondroitin sulfate via photocatalytic degradation and in vivo absorption and excertion
  • Yongchao Ma Qingdao Agricultural University, China
11:40
~
12:10
  • Optimization and evaluation of marine polysaccharide from Atrina pectinata using subcritical water extraction: exploring natural product potential
  • Jin-Seok Park Pukyong National University, Korea

[S9] Kimchi's Globalization Strategy: Convergence of Science and Culture

Time
10:00-12:00, July 4
Venue
323

Sponsored by World Institute of Kimchi

Chair: Yong-Ro Kim (Seoul National University, Korea)
10:00
~
10:30
  • Oscillation magnetic field (OMF)-assisted supercooling storage of fruits and vegetables
  • Soojin Jun University of Hawaii, USA
10:30
~
11:00
  • Past and present of kimchi production process
  • Sung Gi Min World Institute of Kimchi, Korea
11:00
~
11:30
  • Effect of kimchi consumption on obesity and dyslipidemia among Korean adults
  • Sangah Shin Chung-Ang University, Korea
11:30
~
12:00
  • Kimchiization of the world: Strategies to strengthen kimchi global leadership
  • Chang-Hyeon Lee World Institute of Kimchi, Korea

[S11] Smart Safety Management Technology Trends for Functional Ingredients in Health Functional Food

Time
10:00-12:30, July 4
Venue
322B

Sponsored by Nutrition and Functional Food Research Division, Ministry of Food and Drug Safety(MFDS)

Chair: Bok Kyung Han (Korea University, Korea)
10:00
~
10:35
  • Smart and effective green extraction and materialization technologies of functional ingredients
  • Daeung Yu Changwon National University, Korea
10:35
~
11:15
  • Standardization suggestions for development of health functional foods
  • Sung Keun Jung Kyungpook National University, Korea
11:15
~
11:55
  • Development of functional ingredients using natural fermentation technology
  • Sung Jin Lee Kolmar BNH, Korea
11:55
~
12:30
  • Manufacturing and quality safety management of probiotic ingredients
  • Yohwan Kim Ildongbioscience co.,ltd., Korea

[S12] Strategies for Securing Global Competitiveness of K-Food

Time
10:00-11:30, July 4
Venue
321A

Sponsored by Korea Agency of HACCP Accreditation and Services

Chair: Jin-Hwan Hong (Korea Agency of HACCP Accreditation and Services, Korea)
10:00
~
10:30
  • The current status of K-food exports
  • Hyunsoo Shim Korea Food Industry Association, Korea
10:30
~
11:00
  • Improvement of food safety management standard (HACCP)
  • Kyung-min Koo Korea Agency of HACCP Accreditation and Services, Korea
11:00
~
11:30
  • Application of national food safety certification system for globalization of domestic food
  • Yonggeun Ha Korea Agency of HACCP Accreditation and Services, Korea

[S13] Data Technology for Data-Driven Food Research

Time
10:00-12:00, July 4
Venue
306A

Sponsored by Korea Food Research Institute

Chair: Jung Min Park (Korea Food Research Institute, Korea)
10:00
~
10:30
  • The journey of 3D trajectory data
  • Seung Eel Oh Korea Food Research Institute, Korea
10:30
~
11:00
  • Information retrieval for data search on food data platform
  • Gi-taek An Korea Food Research Institute, Korea
11:00
~
11:30
  • Processing dietary information for personalized diet plans
  • Soo-Hyun Park Korea Food Research Institute, Korea
11:30
~
12:00
  • Introduction to climate prediction technology and its applications
  • Jong-Yeon Park Jeonbuk National University, Korea

[S14] Innovative Approaches for Future Sensory Evaluation

Time
10:00-11:55, July 4
Venue
306B

Sponsored by Korea Food Research Institute

Chair: Jungmin Oh (Korea Food Research Institute, Korea)
10:00
~
10:35
  • Predictive modeling of food liking using brain signals
  • Manyoel Lim Korea Food Research Institute, Korea
10:35
~
11:10
  • Consumer responses to the use of robots in the food industry
  • Cho-Long Lee Korea Food Research Institute, Korea
11:10
~
11:55
  • A new approach in consumer testing: Contactless sensory evaluation
  • Han Sub Kwak Korea Food Research Institute, Korea

[S15] Gut-Muscle Axis: Probiotics and Sarcopenia Therapeutics

Time
15:30-17:40, July 4
Venue
325C

Sponsored by AceBiome Inc.

Chair: Ji Yeon Kim (Seoul National University of Science & Technology, Korea)
15:30
~
16:00
  • The pathophysiology of sarcopenia- mitochondria perspective
  • Jae-Han Jeon Kyungpook National University, Korea
16:00
~
16:30
  • Discovery of natural exercise mimetics and its ameliorating effect on muscle aging
  • Jiyun Ahn Korea Food Research Institute, Korea
Chair: Sejong Oh (Chonnam National University, Korea)
16:40
~
17:10
ZOOM
  • Lactobacillus gassei BNR17 inhibits muscle loss in animal and cellular models of sarcopenia
  • Yoosik Yoon Chung-Ang University, Korea
17:10
~
17:40
  • Host-specific effects of Eubacterium species on rg3-mediated osteosarcopenia treatment in a genetically diverse mouse population
  • Myungsuk Kim Korea Institute of Science and Technology, Korea

[S16] Ginseng & Gut Health

Time
15:30-18:00, July 4
Venue
325D

Sponsored by Korea Ginseng Corporation

Chair: Seung-Ho Lee (Korea Ginseng Corporation, Korea)
15:30
~
16:00
  • Roles of traditional herbal medicine on intestinal diseases
  • Mee-Hyun Lee Dongshin University, Korea
16:00
~
16:30
  • Korean red ginseng prevents mouse obesity via modulation of gut microbiome
  • Gi-Seong Moon Korea National University of Transportation, Korea
16:40
~
17:00
  • Efficacy of red ginseng extracts and red ginseng dietary fibers in the recovery of intestinal immunity in high-fat diet-induced obese mice
  • Eun-Hee Shin Seoul National University, Korea
Chair: Jungwoo Yang (Dongguk University, Korea)
17:00
~
17:30
  • Effects of red ginseng on gut-microbiota-brain axis in a mouse model of post-infectious irritable bowel syndrome
  • Mirim Jin Gachon University, Korea
17:30
~
18:00
  • Korean red ginseng alleviates colitis symptoms through microbiota modulation in a dextran sodium sulfate-induced colitis mouse model
  • Tae-Won Kim Chungnam National University, Korea

[S17] Food Industry Trends and Health Benefits of Allulose and Resistant Dextrin

Time
15:30-18:00, July 4
Venue
324A

Sponsored by Samyang Corporation

Chair: Hyun-Seok Kim (Kyonggi University, Korea)
15:30
~
16:10
  • Product development and marketing strategy by changes in health and functional food-related systems & regulations
  • Boo-Yong Lee CHA University, Korea
16:10
~
16:50
  • The role of nondigestible maltodextrin (NMD) in modulating sarcopenic obesity and gut microbiota in mice
  • Wonyong Kim Chung-Ang University, Korea
Chair: Jong-Yea Kim (Kangwon National University, Korea)
16:50
~
17:25
  • Trends and empirical research in the food industry for elderly consumers
  • Hee-Sook Lim Kyung Hee University, Korea
17:25
~
18:00
  • Food applications of allulose and resistant dextrin
  • Ara Jo Samyang Corporation, Korea

[S18] Kimchi Science & Sustainability

Time
15:30-17:30, July 4
Venue
323

Sponsored by Korea Kimchi Fund Board

Chair: Che Ok Jeon (Chung-Ang University, Korea)
15:30
~
16:00
  • Fizziness of kimchi: It's relationship with consumer liking
  • Seo-Jin Chung Ewha Womans University, Korea
16:00
~
16:30
  • Metabolomic unveiling of distinct metabolism of lactic acid bacteria derived from kimchi
  • Young-Shick Hong Chonnam National University, Korea
16:30
~
17:00
  • Exploring fermented foods to understand how they benefit human health
  • Maria Marco U.C. Davis, USA
17:00
~
17:30
  • Food industry ESG management model based on urban agriculture: Proposal of an eco-friendly circular agricultural model of the kimchi industry
  • Yu Ran Kim Daesang JonggaRPD(R&D Product Division), Co., Ltd., Korea

[S19] Health Benefits of Pepper

Time
15:30-17:40, July 4
Venue
322A

Sponsored by Naturalendo tech

Chair: Wooki Kim (Yonsei University, Korea)
15:30
~
16:00
  • Protective role of dietary capsanthin in a mouse model of monalcoholic fatty liver disease
  • Byeong-Hwa Jeon Chungnam National University, Korea
16:00
~
16:30
  • Effects of functional thermogenic food ingredient on human brown adipose tissue density
  • Takafumi Hamaoka Tokyo Medical University, Japan
Chair: Joe Eun Son (Kyungpook National University, Korea)
16:40
~
17:10
  • Spice it up: Novel mechanisms for obesity prevention by capsaicin
  • Mahendra Bishonoi National Agri-Food Biotechonology Institute (NABI), India
17:10
~
17:40
  • Genetics of capsinoid biosythesis and breeding high capsinoid cultivars
  • Byoung-Cheorl Kang Seoul National University, Korea

[S21] Fermented Soybean Products and Current Research Trends

Time
15:30-17:30, July 4
Venue
321A

Sponsored by DAESANG Corporation

Chair: Tae-Jip Kim (Chungbuk National University, Korea)
15:30
~
16:10
  • Current research trends in utilization of by-products from fermented soybean products
  • Jaecheol Kim Sungshin Women’s University, Korea
16:10
~
16:50
  • Metabolic features and key microbes of Ganjang fermentation revealed by omics analysis
  • Byung Hee Chun Pukyung National University, Korea
16:50
~
17:30
  • Confirmation of microbial community and physicochemical quality characteristics of Ganjang sold in Korea
  • Kyung Tae Jang Sunchon National University, Korea

[S22] Revolutionizing the Plate: Innovations in Alternative Food Solutions

Time
15:30-17:40, July 4
Venue
321B

Sponsored by Korea Food Industry Association

Chair: Yoon Hyuk Chang (Kyunghee University, Korea)
15:30
~
16:00
  • Advancing innovations and overcoming challenges in the production of cell-based foods
  • Cheorun Jo Seoul National University, Korea
16:00
~
16:30
  • The new era of cellular agriculture: Unveiling cutting-edge technology in animal cell-based foods development
  • Ki Hyun Yoo SIMPLE Planet Inc., Korea
Chair: Sung Hoon Park (Gangneung-Wonju National University, Korea)
16:40
~
17:10
  • Revolutionizing the food industry: Transforming tofu waste (aquaforté) into a sustainable egg substitute
  • Martin John Reaney University of Saskatchewan, Canada
17:10
~
17:40
  • Reverse-engineering of meat substitutable materials by multi-dimensional spatial re-arrangement
  • Jin-Kyu Rhee Ewha Womans University, Korea

[S23] Clean Label certification system for food industry

Time
15:30-17:30, July 4
Venue
306A

Sponsored by Korea Food Research Institute

Chair: Yun-Sang Choi (Korea Food Research Institute, Korea)
15:30
~
16:00
  • Natural preservatives development and application as sorbate alternatives for Clean Label
  • Heeyoung Lee Korea Food Research Institute, Korea
16:00
~
16:30
  • Technology developments to replace synthetic nitrites for clean label
  • Tae-Kyung Kim Korea Food Research Institute, Korea
16:30
~
17:00
  • Clean label: Phosphate alternative technology research trends in meat products
  • Hae In Yong Chungnam National University, Korea
17:00
~
17:30
  • Research on the Clean Label certification system for processed foods based on a survey of Korean consumer perceptions
  • Min Kyung Park Korea Food Research Institute, Korea

[S24] Digitalization of Chemosensation

Time
15:30-17:40, July 4
Venue
306B

Sponsored by Korea Food Research Institute

Chair: Jaekwang Lee (Korea Food Research Institute, Korea)
15:30
~
16:00
  • Digital transformation of gustation and olfaction
  • Min Jung Kim Korea Food Research Institute, Korea
16:00
~
16:30
  • Neuroimaging of smell and taste: a multimodal MRI approach
  • Sujung Yoon Ewha Womans University, Korea
Chair: Min Jung Kim (Korea Food Research Institute, Korea)
16:40
~
17:10
  • Bioelectronic tongue based on the agonism and antogonism using human bitter taste receptor
  • Oh Seok Kwon Sungkyunkwan University, Korea
17:10
~
17:40
  • Digital transformation in olfactory perception
  • Hyung-Kun Lee Electronics and Telecommunications Research Institute (ETRI), Korea

[D5] The Era of Zero Calories: Progress and Policy Direction of Sugar Substitute Develpoment

Time
10:00-12:30, July 4
Venue
321B

Organized by Carbohydrate Division, KoSFoST

- Graduate Student Oral Competition -


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Chair: Tae Kyun Kim (Daesang, Korea)
10:45
~
11:10
  • Sensory-based sugar reduction strategies: Focusing on natural alternative sweeteners
  • Jae-Hee Hong Seoul National University, Korea
11:10
~
11:35
  • Sugar reduction policy of MFDS
  • Sun Young Park Ministry of Food and Drug safety, Korea
11:35
~
12:00
  • Process design based bioprocess development for food ingredient: contained use of GMM for rare sugar production
  • Seong-Bo Kim Yonsei Univerisity, Korea
Chair: Jiyoun Hong (Korea University, Korea)
12:00
~
12:30
  • [Panel discussion] The era of zero calories: progress and policy direction of sugar substitute develpoment

[D6] Beyond Food Production: Cutting Edge Technologies in Food Product Development

Time
10:00-12:30, July 4
Venue
320A

Organized by Product Development Division, KoSFoST

Chair: Youngjae Shin (Dankook University, Korea)
10:00
~
10:25
  • AI-guided design of a synthetic consortium for the development of functional probiotics
  • Yongkyu Kim Biomatz, Korea
10:25
~
10:50
  • Principles of natural product design based on preventive medicine
  • Ilbum Park Yuhan Care Co., Ltd., Korea
Chair: Jae-won Kim (GC Wellbeing Research Institute, Korea)
10:50
~
11:15
  • Structural effect of edible fibers on meat analogues
  • Seunghyeon Lee Delight Food, Korea
11:15
~
11:40
  • Milk ceramide: what is it and what is its potential in the inner beauty markets
  • Sang Jun Lee HOLISTIC BIO, Korea

- Graduate Student Oral Competition -


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[D7] Enhancing Healthspan through Food and Nutrition Strategies

Time
10:00-12:50, July 4
Venue
320B

Sponsored by dsm-firmenich and Organized byHealth Functional Foods Division, KoSFoST

Chair: Ji Yeon Kim (Seoul National University of Science and Technology, Korea)
10:00
~
10:30
  • Dietary regulation of lipid droplet dynamics by piceatannol
  • Kee-Hong Kim Purdue University, USA
10:30
~
11:00
  • From Lifespan to Health span: The role of micronutrients in healthy ageing
  • Kai-Lin Ek dsm-firmenich APAC, Singapore
Chair: Dae-Hee Lee (Gangneung-Wonju National University, Korea)
11:00
~
11:30
  • Optimal intake and latest research insights on vitamin D
  • Jun Gu Oh Maeil Health Nutrition, Korea
11:30
~
12:00
  • Niclosamide enhances healthspan via mTORC1 inhibition in aged mice
  • Chang Hwa Jung Korea Food Research Institute, Korea

[D8] Sensory and Consumer Research for Navigating Future Meta-food Science

Time
15:30-18:00, July 4
Venue
324B

Organized bySensory and Consumer Science Division, KoSFoST

Chair: Jeehyun Lee (Pusan National University, Korea)
15:30
~
16:20
  • Current and future use of electric senses in sensory evaluation
  • Sungeun Cho Auburn University, USA
Chair: Mina K. Kim (Jeonbuk National University, Korea)
16:20
~
16:50
  • Bringing in consumption context in consumer product evaluation
  • Soh Min Lee CJ CheilJedang, Korea
Chair: Mi-Ran Kim (The Catholic University of Korea, Korea)
16:50
~
17:20
  • Remote sensory evaluation of perceived spiciness intensity in red pepper powder using an online program
  • Jungmin Oh Korea Food Research Institute, Korea

- Graduate Student Oral Competition -


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[D9] Research for Contamination of Bioaccumulative Industrial Waste in Food

Time
15:30-18:00, July 4
Venue
320A

Organized by Food Analytical Science Division, KoSFoST

Chair: Soonho Lee (Ministry of Food and Drug Safety, Korea)
15:30
~
15:55
  • Determination of simultaneous analysis of 24 PFASs using QuEChERS-SPE pretreatment in livestock products by LC-MS/MS
  • Yong-Woon Shin Ministry of Food and Drug Safety, Korea
15:55
~
16:20
  • Occurrence and contamination status of persistent organic pollutants (POPs) in marine bivalves and sediment from Korean fisheries environment
  • Sunggyu Lee National Institute of Fisheries Science (NIFS), Korea
16:20
~
16:45
  • Research for developing analytical method of polychlorobenzenes in food
  • Joon-Goo Lee Seoul National University of Science and Technology, Korea
16:45
~
17:10
  • Characteristics of polychlorinated naphthalene contamination in food and the environment
  • Sung-Deuk Choi Ulsan National Institute of Science and Technology (UNIST), Korea

- Graduate Student Oral Competition -


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[D10] Regulatory Issues in Food Tech.

Time
15:30-18:00, July 4
Venue
320B

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

Chair: Hyang-Sook Chun (Chung-Ang University, Korea)
15:30
~
15:55
  • Role of regulatory science for development of Food Tech. industry
  • Hyeon Seo Choi Ministry of Food and Drug Safety, Korea
15:55
~
16:20
  • Issues in technologies and R&D project for Food Tech.
  • Joo Ryang Lee Science & Technology Policity Institute (STEPI), Korea
Chair: Yooheon Park (Dongguk University, Korea)
16:20
~
16:45
  • Global trends and regulatory requirements for expanding the automated cooking industry
  • MinChul Kang Pulmuone Co., Korea
16:45
~
17:10
  • Current status of technologies for sustainable Food Tech. in academic field
  • Hyo Bin Kim Seoul National University, Korea

- Graduate Student Oral Competition -


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[Exhibition & Poster 2]

Time
10:00-12:30, July 4
Venue
Grand Ballroom A
  • P02 Aquatic Foods
  • P03 Soybean Processing
  • P08 Food Preservation & Packaging
  • P13 Food Engineering
  • P14 Food Processing
  • P16 Food Biotechnology
  • P17 Animal-derived Foods

[Exhibition & Poster 3]

Time
15:30-18:00, July 4
Venue
Grand Ballroom A
  • P01 Food Analysis
  • P09 Product Development
  • P15 Food Chemistry
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