June 21 (Wed.)

June 22 (Thu.)

June 23 (Fri.)

[PL1] Plenary Lecture 1

• Time : 14:30-15:30, June 21
• Venue : Halla A
• Chair : Wang June Kim (Dongguk University, Korea)

Rickey Yada University of British Columbia, Canada Feeding the world into the future: the role of food science and technology

[IS1] Use of carbohydrates to improve desirable properties in foods

▮ Co-organized by Food Carbohydrate Division, KoSFoST

• Time : 15:30-18:00, June 21
• Venue : Halla A
• Chairs : Jun-Seok Kum (Korea Food Research Institute, Korea), Sang-Ho Yoo (Sejong University, Korea)

Soo-Yeun Lee University of Illinois at Urbana-Champaign, USA Title: Use of cyclodextrins to improve sensory properties of bioactives in functional foods	Youngsoo Lee University of Illinois at Urbana-Champaign, USA Title: Delivery of butyrate through microencapsulation of tributyrin for intestinal health
Hsi-Mei Lai National Taiwan University, Taiwan Title: PH-responsive starch thin film and microgel for food applications	Phan Phuoc Hien Korea and Vietnam Incubator Park & South Cantho University, Vietnam Title: Effect of biochemical properties and changes of rice material on quality in processing rice noodle in Vietnam

[S1] The global trends of seafood processing industry: present and future

▮ Sponsored by Research Center for Industrial Development of Seafood, Gyeongsang National University, Seafood Research Center, Silla University, Healthy Seafood Research Center, Jeju National University

• Time : 15:30-18:00, June 21
• Venue : Halla B
• Chair : You-Jin Jeon (Jeju National University, Korea), Jae-Il Kim (Pukyong National University, Korea)

Oon-Doo Baik University of Saskatchewan, Canada Title: Seafood processing in North America: current trends and recent advances in technology	Emiko Okazaki Tokyo University of Marine Science and Technology, Japan Title: Utilization of seafood in Japan
Cheong-il Ji Lucky Union Foods Co., Ltd., Thailand Title: Recent technology advances and market trends of seafood processing in SE Asia	Haijin Mou Ocean University of China, China Title: Development trends of the Chinese seafood processing industry: current status and future prospects

[S2] Strategy for powering high value-added AgriFood and their security: an Integrative resource, KOF-Agri

▮ Sponsored by Korea Health Industry Development Institute

• Time : 15:30-18:00, June 21
• Venue : Samda B
• Chairs : Ki Hwan Park (Chung-Ang University, Korea)

Sang-Hee Jeong Hoseo University, Korea Title: Search for safe antidiabetic II agrifoods based on database of eastern medicinal resources	Young hun Song Patent Information Promotion Center, Korea Title: A study on the feasibility of discovering and commercializing functional agricultural products using patent analysis
Ji Wook Jung Daegu Haany University, Korea Title: Applications of herbal medicinal resources for nutraceutical developments	Akkharawit Kanjana-Opas Food Innopolis, Thailand Title: Trend of functional food industry in Thailand and commercialization of traditional natural resources for functional food product
Hun-Joo Lee CHEM.I.NET Co., Ltd., Korea Title: Development and usage of Korean agri-food based on oriental medicine portal

[S3] Development strategy of regional agro/food Cluster

▮ Sponsored by Jangsu Food Cluster Association

• Time : 15:30-18:00, June 21
• Venue : Rm401
• Chairs : Jung-Kue Shin (Jangsu Food Cluster Association, Korea), Jin-Kyu Rhee (Ewha Womans University, Korea)

Hyuk-Hwan Song Agency for Korea National Food Cluster, Korea Title: Cooperative ways of the Korea National Food Cluster (FOODPOLIS) and regional food clusters	Taeyeon Kim Dankook University, Korea Title: The conceptual framework and the development strategies for the agro-food clusters in Korea: lessons learnt from the home and foreign cases
Jung-Kue Shin Jangsu Food Cluster Association & Jeonju University, Korea Title: Status and development of Jangsu food cluster in Jangsu, Jeonbuk	Geun Lee Natural Way Co., Ltd., Korea Title: A successful practice and strategy of food product development through local manufacturing process of Panax ginseng as a raw material

[S4] The present and the future of hot pepper resources in the bio-industries

▮ Sponsored by Yeongyang Hot Pepper Industry Supporting Center

• Time : 15:30-18:00, June 21
• Venue : Rm402
• Chairs : Woo Jung Park (Gangneung-Wonju National University, Korea), Taewan Kim (Andong National University, Korea)

Je Min Lee Kyungpook National University, Korea Title: Integrative transcriptomic and functional analyses to unveil distinct genetic influences on fruit ripening and metabolism between pepper and tomato	Kyung Hyung Ku Korea Food Research Institute, Korea Title: The conceptual framework and the development strategies for the agro-food clusters in Korea: lessons learnt from the home and foreign cases
Jaebok Park Life & Technology Co., Ltd., Korea Title: Research of near infrared spectroscopy red pepper quality measuring system for high-quality red pepper-based production	Seounghwan Kim BHNBIO Co. Ltd., Korea Title: Data process build for safe food manufacturing and product development of red pepper sauce

[D1] The role of packaging in food safety

▮Food Packaging Division, KoSFoST

• Time : 15:30-18:00, June 21
• Venue : Samda A
• Chair : Jun Tae Kim (Keimyung University, Korea)

Weibiao Zhou National University of Singapore,Singapore Title: Assuring the safety of nano food packaging materials through mathematical modelling	Vanee Chonhenchob Kasetsart University, Thailand Title: Active packaging's role in food safety
Chan Suk Yoon Agency for Korea National Food Cluster, Korea Title: Adhesive in food packaging materails	Youngjin Cho Korea Food Research Institute, Korea Title: Next generation eco-friendly and biocompatible materials and surfaces for smart food packaging
Jun Tae Kim Keimyung University, Korea Title: Trends in antimicrobial packaging for food safety: potential and pitfalls

[D2] Current researches on Korean wines

▮Brewing Science Division, KoSFoST

• Time : 15:30-18:00, June 21
• Venue : Rm303
• Chairs : JaeHo Kim (Korea Food Research Institute, Korea)

Jongki Lee Woorisool Institute, Korea Title: A new wave in the alcohol industry: domestic fruit wine and spirits in Korea	Chan-Woo Kim National Institute of Agricultural Sciences, Korea Title: Development of sour reducing technology for Korean wine
Hae-wook Choi Oenopia INC., Korea Title: Researching the optimal condition for producing "Copeaux de bois" wine conditions by using response surface methodology	Jang-Eun Lee Korea Food Research Institute, Korea Title: Metabolomic study on the malolactic fermentative behaviors of lactic acid bacteria in grape wine

[YSL1] Young Scientist Lecture 1

• Time : 10:30-13:25, June 21
• Venue : Samda A
• Chairs : Hyun Jung Kim (Jeju National University, Korea)

Yoonjee Chang Korea University, Korea Title: Synergistic bactericidal effect of the endolysin and carvacrol against Staphylococcus aureus in foods	Woongjae Yoo Seoul National University, Korea Title: Enzyme IIANtr regulates Salmonella fitness and virulence via 1,2-propanediol and propionate catabolism
Hakdong Shin Sejong University, Korea Title: Maternal pre-gestational BMI, delivery mode, and newborn gut microbiome	Eunjung Lee Korea Food Research Institute, Korea Title: Transient receptor potential vanilloid type-1 channel regulates diet-induced obesity, insulin resistance, and leptin resistance in mice
Mi Young Lim Korea Food Research Institute, Korea Title: The effect of host genetics on the gut microbiota and metabolic diseases	Namsu Oh Seoul Dairy Cooperative, Korea Title: Enhanced metabolic activities of fermented milk mediated by synbiotic interaction between Lactobacillus gasseri 505 and Cudrania tricuspidata reduce intestinal inflammation associated colorectal cancer risk
Pei Lei Tan Korea University, Korea Title: Lactobacillus strains protect against ovariectomy-induced osteoporosis in rats

[YSL2] Young Scientist Lecture 2

• Time : 10:30-13:25, June 21
• Venue : Samda B
• Chairs : Mi Jung Choi (Konkuk University, Korea)

Young Hoon Jung Kyungpook National University, Korea Title: Pretreatment, saccharification, and fermentation of lignocellulosic biomass for biosugar valorization	Young-Ran Song Korea Food Research Institute, Korea Title: Functional yeast selection from Korean soy sauce and its application for low-salt soy sauce fermentation
Min-Cheol Lim Korea Food Research Institute, Korea Title: Preparation of nanocomposite materials and applications in food safety	Choongjin Ban Seoul National University, Korea Title: Controlling digestion fate of lipid nanoparticles for enhancing bioavailability of orally administered food bioactives
Young-Jun Kim Seoul National University of Science and Technology, Korea Title: Improvement of curcuminoids analysis and assessment of estimated daily intake	No-Joon Song Sungkyunkwan University, Korea Title: Turning into good fats by small molecules
Moon-Soo Kim Western Kentucky University, USA Title: Custom designed DNA-binding proteins as a novel biosensor for detection of pathogens

[GS1] Graduate Student Oral Competition - Ph.D.Candidate -

• Time : 10:30-13:00, June 21
• Venue : Rm401
• Chairs : TBA

Hee Jeong Hwang Ewha Womans University, Korea Title: Bactericidal effects two types of pilot-scale intense pulsed light devices on microorganisms in seed foods	Ji Eun Bae Kyung Hee University, Korea Title: Physicochemical properties of HCl-hydrolysates obtained from potato pulp
Jae-Hyun Yoon Chung-Ang University, Korea Title: Intracellular characteristics of Vibrio parahaemolyticus and Vibrio vulnificus in the viable-but-nonculturable state against a prolonged cold-starvation challenge	Ahmed Abdelkader Oun Mokpo National University, Korea Title: Preparation and characterization of carboxymethyl cellulose-based nanocomposite films reinforced with cellulose nanocrystals isolated by ammonium persulfate metho
Kashif Ameer Kyungpook National University, Korea Title: Modeling and optimization of eco-friendly ultrasound-assisted extraction of steviol glycosides from Stevia rebaudiana Bertoni leaves as compared to the conventional extraction	BoRa Yi Sungkyunkwan University, Korea Title: Effects of α- and γ-tocopherol ratios on the oxidative stability in corn oil-in-water emulsion depending on the different mechanisms of oxidation
Santosh Lohumi Chungnam National University, Korea Title: Raman imaging for high throughput screening of powdered food materials for quality and authenticity analysis

[GS2] Graduate Student Oral Competition - M.S.Candidate -

▮ Sponsored by Food Research Institutes Directors' Council

• Time : 10:30-13:00, June 21
• Venue : Rm402
• Chairs : TBA

Hae Kim Seoul National University, Korea Title: Encapsulation of Lactobacillus rhamnosus GG by direct spray drying of fermented reconstituted skim milk	Jasmine Kaur Gachon University, Korea Title: DNA profiling of Leuconostoc mesenteroides isolates distributed in Korean fermented foods by multilocus sequence typing (MLST) and repetitive element PCR (rep-PCR)
Eun Jin Lee Kookmin University, Korea Title: Development of ready to use starters for Doenjang fermentation	Sungmin Jeong Sejong University, Korea Title: Rheological approaches for physicochemical characterization and in-vitro digestibility of gluten-free rice noodles with different amylose contents
Yunseon Noh Pusan National University, Korea Title: Comparison of check-all-that-apply (CATA) and intensity rating of all attributes: Evaluation of significant difference among samples	Si Hyeon Roh Seoul Women's University, Korea Title: Development of dielectric barrier discharge cold plasma treatment for chicken breast cubes packaged in a commercial plastic container
Yejin Lim Korea University, Korea Title: Citrus flavonoid naringin inhibits pancreatic oxidative stress and β-cell apoptosis in insulin-deficient diabetic mice

[SS1] Scientific Writing Workshop

• Time : 10:30-13:00, June 21
• Venue : Halla B
• Chairs : Ju-Hoon Lee (Kyung Hee University, Korea)

Kyoung Heon Kim Korea University, Korea Title: How to write and publish scientific papers

Poster Session 1

• Time : 15:30-18:00, June 21
• Venue : Exhibition & Poster Hall
• P12 001-134 Food Microbiology, Fermentation & Enzyme
• P15 001-066 Food Chemistry