[PL2] Plenary Lecture 2

• Time: 11:15-12:00, June 27
• Venue: Grand Ballroom A
• Chair: Sangryeol Ryu (Seoul National University, Korea)

Colin Hill University College Cork, Ireland Colin Hill has a Ph.D in molecular microbiology and is Professor of Microbiology at University College Cork, Ireland. His main interests are in infectious disease, particularly in the role of the gut microbiome (bacteria and bacteriophage) in protecting against microbial infections. He is also a Principal Investigator in APC Microbiome Ireland in Cork, a large Science Foundation Ireland supported research centre working with industry devoted to the study of the role of the gut microbiota in health and disease. In 2005 Prof. Hill was awarded a D.Sc by the National University of Ireland in recognition of his contributions to research. In 2009 he was elected to the Royal Irish Academy and in 2010 he received the Metchnikoff Prize in Microbiology and was elected to the American Academy of Microbiology. He has published more than 525 papers and holds 18 patents. Title: Mining the microbiome for new antimicrobial's

[IS3] Evolution of Sensory and Consumer Science

▌ Organized by Sensory and Consumer Science Division, KoSFoST

• Time: 09:00-11:00, June 27
• Venue: Grand Ballroom A
• Chairs: Hye-Seong Lee (Ewha Womans University, Korea), Jeehyun Lee (Pusan National University, Korea)

Kees de Graaf Wageningen University, The Netherlands Kees de Graaf, is a Professor of Sensory & Eating Behavior at the Division of Human Nutrition and Health of Wageningen University, the Netherlands. His focus regarding research and education is on the role of sensory signals from food and the environment in food choice and food intake. Main study areas are the development of food preferences in children, satiety in relation to texture and energy density, and the promotion of healthy food intake in elderly. He has over 250 scientific papers and a h-index (in Scopus) of about 54. He is Associate Editor of Food Quality and Preference, and section Editor of Physiology & Behavior. The mission of his group is to make the healthy choice the happy choice. Title: Sensory science; The bridge between food and health 09:00-09:30

Edgar Chambers IV Kansas State University, USA Before K-State, Dr. Chambers spent 8 years in industry, including 5 years as Manager of Sensory and Statistical Analyses at the world-headquarters of the Seven-Up Company. He consults extensively with industry on product evaluation, consumer understanding, and advertising claim substantiation. At K-State, Dr. Chambers builds on one of the University's greatest strengths, sensory analysis related to product research and development. He teaches graduate classes in sensory analysis and consumer behavior and directs research projects in product evaluation and consumer understanding for national and international companies. His expertise encompasses food products such as meat and grains, packaging, personal care, fabric, paper, pharmaceutical, paint finishes, fragrance, and other consumer and industrial products. As a result of his leadership, students obtain the most competitive positions upon graduation and remain at the cutting edge of their fields. He was named a University Distinguished Professor in 2008. Dr. Chambers is past Chair of both the Society of Sensory Professionals and the Sensory Division of ASTM International and was named a "Fellow" of ASTM in 2006. He received the David R. Peryam Award, the highest award in his field, in 2006. Dr. Chambers is one of several U.S. delegates to the ISO (International Standards Organization) committee on Sensory Evaluation. Title: Consumer ideas of what is 'natural' 09:30-10:00

John Castura Compusense Inc., Canada John Castura is VP Research & Innovation at Compusense Inc., a global leader in sensory evaluation software and best practices. He contributed to the development of commercially successful software products that are used in more than 50 countries and more than 25 languages. He currently serves on the Editorial Board of the peer-reviewed journal Food Quality and Preference, and as chair of the Sensometric Society and of the Sensory Claims Substantiation workgroup of ASTM Committee E18 Sensory Evaluation. His research has led to more than 30 peer-reviewed publications and more than 90 scientific and invited talks. Title: Analyzing data from sensory discrimination tests: Parameter estimates and confidence regions 10:00-10:30

Danielle van Hout Science Leader Perception Foods, Unilever R & D, The Netherlands Danielle van Hout, has been in Unilever R&D for 24 years in various roles; Sensory team leader, Global innovation project leader, Expertise team leader, and currently she is Science Leader Sensory perception in Global Foods R&D. She collaborates with leading scientists to develop ecologically valid consumer research methods and effective sensory test methods that can be utilized for digital/big data. Many of these methods have been implemented in Unilever. In 2014 she received a PhD at the Erasmus University of Rotterdam, Institute of Management, Title: "Measuring meaningful differences - Sensory testing based decision making in an industrial context; applications of signal detection theory & Thurstonian modeling". Title: Sensory & consumer research in the FMCG industry: Smarter, faster, stronger 10:30-11:00

[IS4] Utilization of Carbohydrate-active Enzymes as a Green Processing Aid for Creating Value-added Food Materials

▌ Organized by Carbohydrate Division

• Time: 16:45-18:45, June 27
• Venue: Grand Ballroom A
• Chairs: Young-Wan Kim (Korea University, Korea), Jae-Hoon Shim (Hallym University, Korea)

Kwan Hwa Park College of Agriculture and Life Sciences Center for Food and Bioconvergence and Department of Food Science and Biotechnology, Seoul National University, Korea Education -B.S. 1966: Seoul National University, Seoul, Korea, Agricultural Chemistry -M.S. 1971: Seoul National University, Seoul, Korea, Agricultural Chemistry (Food Processing) -Ph.D. 1976: University of Karlsruhe, Germany, Chemical Engineering Professional Employment -2011 - 2015: Distinguished Professor, Foodservice management and nutrition, Sangmyung University -2009 - 2011: Distinguished Professor, Division of Life Sciences, University of Incheon -1987 - 2009: Professor, Department of Food Science and Technology, Seoul National University -1976 - 1980: Assistant Professor, Department of Food Science and Technology, Seoul National University -1981 - 1986: Associate Professor, Department of Food Science and Technology, Seoul National University Awards - Achievement Award, 1981, Korean Society of Food Science and Technology - Achievement Award, 1992, Ministry of Science and Technology - Outstanding Paper Award, 1994, The George F. Stewart International Research Paper Competition, Institute of Food Technologists, U.S.A. - Dexter-French Memorial Lectureship, 1995, Iowa State University - Achievement Award, 2001, Ministry of Health and Welfare, Korea - Food Chemistry Award, 2002, Korean Society of Food Science and Technology - Science Technology Award, 2003, the President of Korea - Academic Achievement Award, 2004, Korean Society of Food Science and Technology - Award for Distinguished Research in Agriculture and Life Science, 2004, Seoul National University - Belford Lecture Award, 2004, Whistler Center for Carbohydrate Research, Purdue University - Achievement Award, 2005, The Japanese Society of Applied Glycoscience Most Cited Paper Award, 2004-2007 Carbohydrate research, Elsevier - CIFST Friendship Award, 2008, Chinese Institute of Food Science & Technology - Korea Engineering Award, 2009, The President of Korea - Lifetime Achievment Award, 2010, 4th Symposium on the Alpha-Amylase Family, Bratislava - Lectureship of Food Chemistry Division, 2011, Institute of Food Technologists, USA - Alsberg-French-Schoch Memorial Award, 2015, American Association of Cereal Chemists International, USA - VAFoST Friedship Award, 2017, Vietnamese Society of Food Science and Technology Research Areas - The purification, isolation and characterization of carbohydrate enzymes - Mechanism of action of amylases, maltogenic amylases, and cyclodextrin-hydrolyzing enzymes - Structure-function and mechanism of maltogenic amylase and cyclodextrin-hydrolyzing enzymes - Enzymatic synthesis of new carbohydrates such as branched oligosaccharides - Enzyme engineering for enhanced enzyme specific activity - Transglycosylation of bioactive natural compounds using maltogenic amylase - Effect of oligomeric state of the maltogenic amylase on enzyme activity - Developments and application of antistaling enzyme using carbohydrate enzymes - Enzymatic synthesis and modification of carbohydrate natural products to give new inhibitors and pharmaceutical agents - Maltose enzyme system for glycogen synthesis in Escherichia coli Title: Utilization of carbohydrate-active enzymes for use in the baking industry 16:45-17:15

Takashi Kuriki Ezaki Glico Co., Ltd., Japan Studies and Degrees 1990: PhD degree in Biotechnology (Doctor of Engineering), Osaka University 1990: Visiting Scientist at Alberta Research Council 1993: Visiting Research Associate at Department of Biochemistry, Michigan State University Honors 1996: Distinguished Young Scientist Award from The Japanese Society of Applied Glycoscience 1999: Saito-Award from The Society for Biotechnology, Japan 2013: The Prize of the Japanese Society of Applied Glycoscience 2019: Lifetime Achievement Award from Symposium on the Alpha-Amylase Family Miscellaneous International Program Committee, Carbohydrate Bioengieering Meeting. Scientific Program Committee, Symposium on the Alpha-Amylase Family. 2008-2012 : Vice President, The Japanese Society of Applied Glycoscience 2015-2016 : The Representative, CTO Forum Japan Publications 103 refereed publications in international scientific journals including J. Biol. Chem., J. Bacteriol., Appl. Environ. Microbiol., Carbohydr. Res., J. Gen. Microbiol., Proc. Natl. Aca. Sci. USA, J. Mol. Biol., Eur. J. Biochem., J. Biosci. Bioeng., Biosci. Biotech. Biochem., and J. Appl. Glycosci. 27 reviews and 22 chapters in Book. Presentations 39 presentations at international meeting including 26 invited lectures. Title: New horizon of functional food ingredients: Cluster Dextrin® and Bioglycogen® 17:15-17:45

Lisa Lamothe Nestle Research, Nestec Ltd., Switzerland Education Doctorate of Philosophy Food Science, 2014, Purdue University, West Lafayette, IN Master of Science Food Science, 2009, Purdue University, West Lafayette, IN Bachelor of Science Food Science and Technology, 2006, Zamorano Agricultural University, Tegucigalpa, Honduras Professional Experience Group Leader and Carbohydrate Specialist Oct 2014-Present Nestlé Research Center, Nestec Ltd. - Manage a team consisting of 4 scientists and 4 laboratory technicians; responsible for over-seeing day-to-day activities, workload distributions, competence development to ensure the successful completion of research projects. - Lead scientist in Carbohydrate Science; running research projects to develop food products with health benefits from complex carbohydrates. - Leader of the Nestlé Carbohydrates Knowledge Network. Graduate Research Assistant May 2011-Aug 2014 Food Science Department, Purdue University West Lafayette, IN - Conduct a research project for Nestlé Research Center (Lausanne, Switzerland) that focused on the isolation and modification of insoluble dietary fibers from alternative grains to improve their fermentability in the large intestine for the generation of novel fiber ingredients. Quality Assurance and Food Safety Supervisor Apr 2010-Apr 2011 Cargill Meats Central America San Pedro Sula, Honduras - Provided technical support and monitoring in meat processing facility. - Developed and performed evaluation procedures for processing ingredients, raw meats, packaging materials and final products. - Performed pre-operational and operational inspections of sanitation procedures. - Trained employees in standard operational procedures and food safety topics. - Monitored the fulfillment of the plant’s Hazard Analysis and Critical Control Points (HACCP) plan. Title: Towards the synthesis of healthful carbohydrates using enzymes 17:45-18:15

Hiroyuki Nakai Niigata University, Japan EDUCATION 2000 Bachelor of Agriculture, Hokkaido University 2002 Master of Agriculture, Hokkaido University 2005 Doctor of Agriculture, Hokkaido University ACADEMIC POSITIONS 2002 Teaching Assistant (Molecular Enzymology Lab., Graduate School of Agriculture, Hokkaido University) 2003-2005 Research Assistant (Molecular Enzymology Lab., Graduate School of Agriculture, Hokkaido University) 2005-2007 Research Fellow (21st COE Program, Faculty of Fisheries Sciences, Hokkaido University and Molecular Enzymology Lab., Research Faculty of Agriculture, Hokkaido University) 2007 Research Fellow (Enzyme and Protein Chemistry, Department of System Biology, The Technical University of Denmark) 2008-2010 Assistant Professor (Enzyme and Protein Chemistry, Department of System Biology, The Technical University of Denmark) 2010-2014 Assistant Professor (Food Glycoscience Laboratory, Graduate School of Science and Technology, Niigata University) 2015- Associate Professor (Food Glycoscience Laboratory, Faculty of Agriculture, Niigata University) HONOR Research Encouragement Prize. The Japanese Society of Applied Glycoscience (Japan, 2017). Nakai H. "Enzymatic syntheses of functional oligosaccharides" Research Topic Award. The Japan Society for Bioscience, Biotechnology, and Agrochemistry (Japan, 2017). Hirano R., Sugimoto N., Eguchi S., Nara M., Katayama T., Kitaoka M., Nakai H., Kurihara S. "Development of next generation prebiotic galactosyl-β-1,4-rhamnose that is exclusively utilized by probiotic bacteria and suppression of growth of Clostridium difficile causing pseudomembranous colitis" Research Encouragement Prize. Nagase Science and Technology Foundation (Japan, 2016). Nakai H. "Screening of novel carbohydrate phosphorylase by metagenomics and chemoenzymatic synthesis of functional oligosaccharides" Invention Discovery Encouragement Prize. Ando Foundation (Japan, 2016). Nakai H. "Development of functional oligosaccharides useful for enhancing human health maintenance" 21st Century Hope Prize. Niigata International Food Award Foundation (Japan, 2014). Nakai H. "Development of functional oligosaccharides useful for enhancing human health maintenance" Research Encouragement Prize. Intelligent Cosmos Academic Foundation (Japan, 2013). Nakai H. "Development of functional oligosaccharides useful for enhancing human health maintenance" Research Encouragement Prize. Amano Enzyme (Japan, 2012). Nakai H. "Construction of oligosaccharide library useful for enhancing human health maintenance" Poster Award. Plant Polysaccharide and Applied Glycoscience Workshop (Japan, 2010). Nakai H., Baumann M.J., Petersen B.O., Westphal Y., Schols H.A., Dilokpimol A., Abou Hachem M., Lahtinen S.J., Duus J.Ø., Svensson B. "Chemoenzymatic synthesis of novel oligosaccharides by reverse phosphorolysis" Poster Award. Plant Polysaccharide and Applied Glycoscience Workshop (Japan, 2010). Glaring M.A., Baumann M.J., Abou Hachem M., Nakai H., Nakai N., Sigurskjold B.W., Blennow A., Svensson B. "Is low starch affinity characteristic of carbohydrate binding modules of family 45 (CBM45) and other starch binding domains featuring in starch metabolism regulatory contexts ?" Best Poster Award. Carbohydrate Bioengineering meeting (Germany, 2007). Nakai H., Tanizawa S., Okuyama M., Mori H., Chiba S., and Kimura A. "Starch binding function of C-terminal region of plant α-glucosidase" Best Poster Award. Plant Polysaccharide Workshop (UK, 2004). Nakai H., Tanizawa S., Saburi W., Son M., Ito T., Matsubara K., Yamamoto T., Okuyama M., Mori H., Chiba S., Sano Y. and Kimura A. "Identification of starch binding site existing in C-terminal region of plant α-glucosidases" Topics Prize. Japan Society for Bioscience, Biotechnology, and Agrochemistry (Japan, 2004). Nakai H., Tanizawa S., Okuyama M., Mori H., Chiba S., and Kimura A. "Starch binding function of C-terminal region of plant α-glucosidase" MEMBERSHIPS The Japanese Society of Applied Glycoscience; The Japan Society for Bioscience, Biotechnology, and Agrochemistry; The Japanese Society of Carbohydrate Research Title: Development of next generation prebiotics by chemoenzymatic synthesis of functional oligosaccharides 18:15-18:45

[S5] Inner-beauty

▌ Sponsored by Newtree Co., Ltd.

• Time: 09:00-11:00, June 27
• Venue: Room 204-205
• Chairs: Young Jun Kim (Korea University, Korea), Taewan Kim (Andong National University, Korea)

Sang Jun Lee Holistic Bio Co., Ltd., Korea Title: Recent inner beauty trend and technology 09:00-09:30

Jeong-Kee Kim AMOREPACIFIC Corp. R&D Center, Korea Title: Beneficial effect of citrus peel extract intake on skin brightness: A double-blind and placebo-controlled clinical trial in healthy women 09:30-10:00

Wonku Kang Chung-Ang University, Korea Title: Human dose prediction of fingerroot extracts for anti-periodontitis by allometric scaling 10:00-10:30

Se Chan Kang Kyung Hee University, Korea Title: New equol-producing Lactobacillus paracasei and fermented sorghum: As candidates for nutricosmetics and inner beauty 10:30-11:00

[S6] Nutritional Epigenetics

▌ Sponsored by Korea Food Research Institute

• Time: 09:00-11:00, June 27
• Venue: Room 206-207
• Chairs: Jin-Taek Hwang (Korea Food Research Institute, Korea), Myung Sunny Kim (Korea Food Research Institute, Korea)

Myung-Sunny Kim Korea Food Research Institute; University of Science & Technology, Korea Title: Nutri-epigenomics and the role of Korean diet: Implications in metabolic syndrome 09:00-09:30

Keunsoo Kang Dankook University, Korea Title: Analysis of publicly available DNA methylation data using deep learning 09:30-10:00

Jin-Taek Hwang Korea Food Research Institute; University of Science & Technology, Korea Title: Phytochemicals for histone-regulating agents to prevent metabolic syndrome 10:00-10:30

Byeong-Chul Kang Insilicogen, Inc., Korea Title: AI-assisted genome-food complex network for personalized diet 10:30-11:00

[S7] Probiotics

▌ Sponsored by Microbial Institute for Fermentation Industry

• Time: 13:00-14:20, June 27
• Venue: Rm 204-205
• Chair: Hyungjae Lee (Dankook University, Korea)

Sunmin Park Hoseo University, Korea Title: Designing personalized nutritional products that promote healthy gut microbiomes 13:00-13:25

Seon Il Jang Jeonju University, Korea Title: Regulation of itching-related IL-31 by natural and fermented products in atopic dermatitis 13:25-13:50

Dong-Hyun Kim Kyung Hee University, Korea Title: Fermentation of red ginseng by probiotics elevates the absorption of bioactive ginsenosides in volunteers and mice: Immunomodulation of red ginseng 13:50-14:20

[S8] Coffee and Health 1

▌ Sponsored by Dong Suh Foods Corp.

• Time: 14:30-16:30, June 27
• Venue: Room 204-205
• Chairs: Sanguine Byun (Incheon National University, Korea), Jiyeon Kim (Seoul National University of Science and Technology, Korea)

Rodrigo A. Cunha University of Coimbra, Portugal Title: Coffee, health, and memory preservation 14:30-15:10

Fernando Rodríguez Artalejo Universidad Autonoma de Madrid and IMDEA-Food, Spain Title: Habitual coffee consumption, cardiovascular disease, and functional limitations in older adults 15:10-15:40

Pahn-Shick Chang Seoul National University, Korea Title: Effect of creamer on antioxidative activity of phenolic compounds in instant coffee 15:40-16:05

Oran Kwon Ewha Womans University, Korea Title: Korean coffee habits 16:05-16:30

[S9] New Founding of Green Tea Singularity

▌ Sponsored by AMOREPACIFIC Corp.

• Time: 14:30-16:30, June 27
• Venue: Room 206-207
• Chairs: Dae-Ok Kim (Kyung Hee University, Korea), Hyungjae Lee (Dankook University, Korea)

Soon-Mi Shim Sejong University, Korea Title: Metabolic effect of whole green tea consumption: Anti-hyperglycemic effect of green tea polysaccharides 14:30-15:00

Hitoshi Ashida Kobe University, Japan Title: Prevention of hyperglycemia by green tea and its polyphenols 15:00-15:30

Chan-Su Rha AMOREPACIFIC Corp. R&D Center, Korea Title: Unique potential of flavonols in green tea for health 15:30-16:00

Yosep Ji Handong Global University; HEM Inc., Korea Title: Safety and functionality of green tea isolated lactic acid bacteria 16:00-16:30

[S10] Sodium Reduction Functionality of Fermented Monosodium Glutamate

▌ Sponsored by DAESANG Corp.

• Time: 14:30-16:30, June 27
• Venue: Room 306-307
• Chair: Hyung Hee Baek (Dankook University, Korea)

Nakeon Choi EasyFoodInfo Co., Ltd., Korea Title: Umami and functionality of monosodium glutamate (MSG) 14:30-15:10

Soo-Yeun Lee University of Illinois, USA Title: Sodium reduction in snack foods via utilization of flavor enhancers: Sensory and marketing perspectives 15:10-15:50

Youngseung Lee Dankook University, Korea Title: Effect of monosodium glutamate (MSG) on the sensory attributes and acceptability for selected cooked food 15:50-16:30

[S11] Coffee and Health 2

▌ Sponsored by Dong Suh Foods Corp.

• Time: 16:45-18:45, June 27
• Venue: Room 204-205
• Chairs: Kwang-Geun Lee (Dongguk University, Korea), Dae-Ok Kim (Kyung Hee University, Korea)

Giuseppe Grosso University of Catania, Italy Title: Coffee and metabolic disorders: Current evidence and future prospectives 16:45-17:25

Doris Marko University of Vienna, Austria Title: Dark coffee consumption protects human blood cells from spontaneous DNA damage 17:25-17:55

Ki Won Lee Seoul National University, Korea Title: Is coffee a potential chemopreventive food of age-related diseases? 17:55-18:20

Sangah Shin Chung-Ang University, Korea Title: Coffee consumption in relation with obesity and metabolic syndrome: Data from the health examinees study 18:20-18:45

[S12] Gluten-free Ingredients

▌ Sponsored by Korea Food Research Institute

• Time: 16:45-18:45, June 27
• Venue: Room 206-207
• Chairs: Moo Yeol Baik (Kyung Hee University, Korea), Jun Seok Kum (Korea Food Research Institute, Korea)

Jong-Dae Park Korea Food Research Institute, Korea Title: Gluten-free technology trends and utilization of rice 16:45-17:10

Hyun-Seok Kim Kyonggi University, Korea Title: Effect of electrostatic interaction between anionic gums and soy protein isolate on the viscoelastic characteristics of their mixed solutions 17:10-17:35

Hyun-Wook Choi Korea Food Research Institute, Korea Title: Possibility of gluten substitution for viscoelasticity from natural sources 17:50-18:15

Jung-Min Sung Korea Food Research Institute, Korea Title: Rice fermentation and noodle processing properties for gluten-free 18:15-18:40

[W] Consumer Testing to Enable Evidence-based Business Decision-making

▌ Organized by Sensory and Consumer Science Division, KoSFoST

• Time: 12:00-14:00, June 27
• Venue: Rm 206-207
• Chair: Youngseung Lee (Dankook University, Korea)

John Castura Compusense Inc., Canada John Castura is VP Research & Innovation at Compusense Inc., a global leader in sensory evaluation software and best practices. He contributed to the development of commercially successful software products that are used in more than 50 countries and more than 25 languages. He currently serves on the Editorial Board of the peer-reviewed journal Food Quality and Preference, and as chair of the Sensometric Society and of the Sensory Claims Substantiation workgroup of ASTM Committee E18 Sensory Evaluation. His research has led to more than 30 peer-reviewed publications and more than 90 scientific and invited talks. Title: -Objectives & fundamentals -Confirmation of sensory acceptability in scale up -"Meet-or-beat" testing against benchmarks -Guidance for product renovations of in-market products -Data analysis and actionable decision making 12:00-13:00

Ann Colonna Food Innovation Center, Oregon State University, USA Ann Colonna is currently in her 18th year at the Food Innovation Center in Portland, Oregon, an off campus Oregon State University Experiment Station, where she serves at the Sensory Program Director. She assists industry clients with sensory and consumer testing and collaborates in mission oriented research designed to advance Northwest agriculture and food products. Recent work includes: factors affecting consumers' preferences for and purchasing decisions regarding pasteurized vs raw milk and grass-fed specialty cheeses, evaluating consumer acceptability of new Northwest strawberry varietals, consumer detection and acceptability of reduced-sodium bread, gauging the sensory impacts of steam treatment to combat Salmonella on in-shell hazelnuts, understanding consumer preference for grass-fed beef, analyzing marketing messages and consumer acceptance of Oregon Pinot Noir wine, perceptions of fresh vs. frozen Black cod, Coho salmon and Albacore tuna, and exploring the acceptability of dulse seaweed among others. Title: -Objectives & fundamentals -Confirmation of sensory acceptability in scale up -"Meet-or-beat" testing against benchmarks -Guidance for product renovations of in-market products -Data analysis and actionable decision making 13:00-14:00

[D5] Frontiers in Flavor Research: Linking Consumers to Industry

▌ Organized by Food Ingredients Division, KoSFoST

• Time: 9:00-11:00, June 27
• Venue: Room 306-307
• Chair: In Hee Cho (Wonkwang University, Korea)

Imre Blank IBK Consulting, Switzerland Title: Major advances in flavor research 09:00-09:30

Hyung Hee Baek Dankook University, Korea Title: Evaluation of aroma characteristics of Korean fermented foods using gas chromatography-mass spectrometry and olfactometry combined with solvent-assisted flavor evaporation 09:30-10:00

Young-Suk Kim Ewha Womans University, Korea Title: Role of microorganisms on the formation of flavor components in fermented soybeans 10:00-10:30

Devin G. Peterson The Ohio State University, USA Title: Untargeted flavoromic analytical methods for discovery 10:30-11:00

[D6] R&D Trends and Prospects of Innovative Technology in Korean Traditional Foods Industry

▌ Organized by Traditional Fermented Foods Division, KoSFoST

• Time: 9:00-11:00, June 27
• Venue: Room 308-309
• Chairs: Chang-Won Cho (Korea Food Research Institute, Korea), Chae Hun Ra (Hankyong National University, Korea)

Sang-Pil Hong Korea Food Research Institute, Korea Title: Trends in the research of Korean fermented soybean products 09:00-09:30

Tae Wan Kim Korea Food Research Institute, Korea Title: Required industrial technologies for globalization of traditional alcoholic beverages 09:30-10:00

Min-Jung Ko Hankyong National University, Korea Title: Processing technology for producing functional substances from Korean traditional food resources 10:00-10:30

Dong-Un Lee Chung-Ang University, Korea Title: Tailoring microstructure of white radish and red pepper by pulsed electric field treatment 10:30-11:00

[D7] Current Issues in Hazard Detection

▌ Organized by Food Safety Research Division, KoSFoST

• Time: 14:30-16:30, June 27
• Venue: Room 308-309
• Chairs: Hyun Jung Kim (Korea Food Research Institute, Korea), Se-wook Oh (Kookmin University, Korea)

Hyo-Il Jung Yonsei University, Korea Title: Microfluidic devices for food safety 14:30-15:00

Soohyoun Ahn University of Florida, USA Title: Detection and characterization of foodborne pathogens using bead-based multiplex system 15:00-15:30

Tae Jung Park Chung-Ang University, Korea Title: In situ biosensor for food-poisoning pathogens 15:30-16:00

Do Yup Lee Kookmin University, Korea Title: Metabolomics-based risk assessment of particulate material exposure in animal model 16:00-16:30

[D8] Health Benefit and Safety of Soy for Infants and Children

▌ Organized by Soy Processing & Utilization Division, KoSFoST

• Time: 16:45-18:45, June 27
• Venue: Room 306-307
• Chairs: Jong-Sang Kim (Kyungpook National University, Korea)

Yun-Bae Kim Chungbuk National University, Korea Title: Effects of a soybean milk product, on feto-neonatal development 16:45-17:25

Martin J. Ronis Louisiana State University, USA Title: The safety of soy infant formula 17:25-18:05

Hyejin Ahn Kyung Hee University, Korea Title: Soy isoflavone supplementation improves longitudinal bone growth and bone quality in growing female rats 18:05-18:45

[D9] Novel Approaches for Food Lipid: Physical and Chemical Aspects

▌ Organized by Lipid Science Division, KoSFoST

• Time: 16:45-18:45, June 27
• Venue: Room 308-309
• Chairs: Mun Yhung Jung (Woosuk University, Korea), Eui-Cheol Shin (Gyeongnam National University of Science and Technology, Korea)

Karen M. Schaich Rutgers University, USA Title: Lipid oxidation: More than a simple free radical chain reaction 16:45-17:25

Eunok Choe Inha University, Korea Title: Effects of herbs on the iron-catalyzed lipid oxidation of oil-in-water emulsion 17:25-17:45

Suyong Lee Sejong University, Korea Title: Reduction of saturated fat - is it always a matter of compromise? A case study on oleogels 17:45-18:25

Byung Hee Kim Sookmyung Women's University, Korea Title: Enzymatic preparation of food-grade choline alfoscerate from soy phosphatidylcholine or soy lecithin 18:25-18:45

[YSL1] Young Scientist Lecture 1

▌ Sponsored by Agricultural Biotechnology Center for Innovative Future Brains, Kyung Hee University

• Time: 13:00-14:20, June 27
• Venue: Room 306-307
• Chair: Dong-Woo Lee (Yonsei University, Korea)

Nho-Eul Song Korea Food Research Institute, Korea Title: Evaluation of microbial community, biochemical and physiological properties of Korean black raspberry (Rubus coreanus Miquel) vinegar and application of indigenous Saccharomyces cerevisiae to improve vinegar manufacturing process 13:00-13:20

Jung-Heun Ha Dankook University, Korea Title: Grape polyphenols prevented ocular inflammation and endoplasmic reticulum stress 13:20-13:40

Eun Ju Yun Korea University, Korea Title: Biosynthetic and metabolic pathways to produce various sugars possessing prebiotic and possible therapeutic effects 13:40-14:00

Jae Woong Choi Korea Food Research Institute, Korea Title: Engineering bacteria as a cell factory for functional food ingredients 14:00-14:20

[YSL2] Young Scientist Lecture 2

▌ Sponsored by BK21+ Animal Food Project Team, Konkuk University

• Time: 13:00-14:20, June 27
• Venue: Room 308-309
• Chair: Young-Rok Kim (Kyung Hee University, Korea)

Minhye Shin Korea University, Korea Title: Identification of the role of folate and iron metabolisms in cancer and pathogenicity for drug discovery 13:00-13:20

Sun-Ki Kim Chung-Ang University, Korea Title: Enhancing tolerance of Saccharomyces cerevisiae to fermentation inhibitors for efficient conversion of plant biomass to food materials 13:20-13:40

Dong-Hyun Jung Kyung Hee University; Nakdonggang National Institute of Biological Resources, Korea Title: Isolation of resistant starch (rs)-degrading human gut bifidobacteria and analysis of their rs-degrading enzymes through comparative genomics 13:40-14:00

Chan-Su Rha AMOREPACIFIC Corp. R&D Center, Korea Title: Potent and unique characteristics of transglycosylation toward flavonoids by amylosucrase from Deinococcus geothermalis 14:00-14:20

[AL1] Distinguished Lifetime Achievement Award Lecture

• Time: 13:40-14:20, June 27
• Venue: Grand Ballroom A
• Chair: Hyun Jin Park (Korea University, Korea)

Jong-Sang Kim Kyungpook National University, Korea Education Ph.D. University of California-Berkeley, 1987 - 1991 Nutritional Biochemistry M.S. Seoul National University 1983 - 1985 Food Technology B.S. Seoul National University 1977 - 1982 Food Technology Professional Experience 1999. 3 - Present: Tenured professor, School of Food Sci & Biotechnol, Kyungpook National University 2014. 8 - 2015.8: University of Wisconsin at Madison, visiting scholar 2009. 3 - 2013.2: Head of Brain Korea 21 team (funded by Korean Ministry of Education, Science and Technology) 2006. 3 - 2007.12: Korean Research Foundation, Program Manager 2004. 3 - 2006. 8: Chair of the Department 2003. 3 - 2004. 2: UC-Berkeley, visiting scholar 1993. 3 - 1999. 2: Assistant professor, Department of Food Sci & Nutr, Inje University 1985. 4 - 1993. 2: Research Scientist, Korea Food Research Institute 1991.10 - 1992. 6: Postdoc, UC-Berkeley Research Field Health functional foods, Phytochemicals, Chemoprevention, Antioxidants Title: Soy and health: from nutrition to hormesis 13:40-14:20

[AL2] InGye Award · Ottogi Ham Taiho Academic Award

• Time: 14:30-16:30, June 27
• Venue: Grand Ballroom A
• Chair: Hyun-Dong Paik (Konkuk University, Korea)

Jong-Bang Eun Chonnam National University, Korea Education 1987 - 1991: Ph.D. Food Science and Technology, Mississippi State University 1983 - 1985: MS. Food Science and Technology, Chonnam National University 1977 - 1981: BS. Food Science and Technology, Chonnam National University Professional Experience 2014. 1 - 2015. 12: President, Korea Tea Society 2018. 1 - 2018. 12: President, Korean Society of Food Preservation 2018. 1 - 2018. 12: Vice President, Korean Society of Food Science and Technology 2010. 1 - 2010. 12: Editor-in-Chief Journal of Korean Society of Food Science and Nutrition Research Field Food processing and preservation, Food quality control and food safety, Food ingredient technology Title: Changes in chemical characteristics of South Jeolla Province local food and food products during processing 14:30-15:10

Myong-Soo Chung Ewha Womans University, Korea Education 2000: Ph.D., Dept. of Biosystems Engineering, University of Minnesota - Twin Cities, USA. 1989: MS, Dept. of Food Science, University of Wisconsin - Madison, USA. 1986: BS, Dept. of Food Engineering, Yonsei University, Seoul, Korea Professional Experience 03/2006 - Present: Professor, Ewha Womans University, Korea 03/2004 - 02/2006: Assistant Professor, Yonsei University, Korea 01/1990 - 02/2004: Senior Scientist, Ottogi Foods Co. Ltd., Korea 03/2000 - 12/2000: Post-Doctoral Associate, University of Minnesota, USA Research Field Food Process Engineering Title: Industrial applications of emerging food technologies 15:10-15:50

Poster Session 2

• Time: 10:00-13:00, June 27
• Venue: 2F Lobby

• P11 Health Functionality
• P16 Biotechnology

Poster Session 3

• Time: 14:00-17:00, June 27
• Venue: 2F Lobby

• P04 Sensory and Consumer Science & etc.
• P10 Food Hygiene & Safety
• P13 Food Engineering

e-Poster Session 2

• Time: 10:00-12:00, June 27
• Venue: Rm 201

• P07-009 Aronia melanocarpa var nero extract promotes fat utilization and energy expenditure, followed by reducing body fat mass in diet-induced obesity mice

  Ji Yeon Jung^1*, Eunyoung Kang¹, Gwang-woong Go^{1 1}Department of Food and Nutrition, Hanyang University, Korea

• P10-024 Increased resistance of Salmonella Typhimurium and Escherichia coli O157:H7 to 222-nanometer krypton-chlorine excilamp treatment by acid adaptation

  Jun-Won Kang^1*, Dong-Hyun Kang^{1,2 1}Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Korea, ²Institutes of Green Bio Science & Technology, Seoul National University, Korea

• P10-077 Antibacterial mechanisms of 460-470 nm light-emitting diode against pathogenic bacteria

  Jeong-Eun Hyun^1*, Jae-Hyun Yoon¹, Hana Song¹, Ju-Hee Kim¹, Danbi Kim¹, Sun-Young Lee^{1 1}Department of Food and Nutrition, Chung-Ang University, Korea

• P10-083 Synergetic bactericidal effect of atmospheric pressure plasma and cinnamon oil against Escherichia coli O157: H7 on sliced ham

  Hae In Yong^1*, Ki Ho Baek², Ji Hyun Yoo², Ji Won Kim², Yun-Sang Choi¹, Cheorun Jo^{2 1}Research Group of Food Processing, Korea Food Research Institute, Korea, ²Department of Agricultural Biotechnology, Seoul National University, Korea

• P10-086 Rapid and sensitive detection of E. coli O157:H7 and S. Typhimurium in lettuce and cabbage using filtration, DNA concentration, and qPCR without enrichment

  Jin-Hee Kim^1*, So-Young Lee¹, Seung-Hae Gwak¹, Se-Wook Oh^{1 1}Department of Food and Nutrition, Kookmin University, Korea

• P11-013 Inhibitory effect of fermented deer antler extract on muscle atrophy through protein turnover and differentiation

  Jihee Yoo^1*, Changhee Kim¹, Jae-Kwan Hwang^{1 1}Department of Biotechnology, College of Life Science and Biotechnology, Yonsei University, Korea

• P11-021 In vitro evaluation of colonic fermentation potential of red ginseng waste material

  Kyu-Ho Han^1*, Misaki Enomoto¹, Naoki Fukuma¹, Michihiro Fukushima^{1 1}Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine (OUAVM), Japan

• P11-055 Protective effects of GABA-enhanced rice bran for PC12 cells against 6-hydroxydopamine-induced damage

  Su-Jin Oh^1*, Da-Hyun Sung¹, Hyun Soo Kim², Seung-Taik Lim^{1 1}Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Korea, ²Seolgok, Korea

• P11-071 Hypoglycemic activity of mulberry leaf fermented with Lactobacillus plantarum

  Jisu Choi^1*, Hyunjung Ok¹, Sulhee Lee¹, Young-Seo Park^{1 1}Department of Food Science and Biotechnology, Gachon University, Korea

• P11-079 The inhibition of apoptotic cell death through reduction of oxidative damage by Sargassum horneri in MLE-12 cells exposed to particulate matter

  Hyo Jin Kim^1*, Kalahe Hewage Iresha Nadeeka Madushani Herath², Areum Kim², You-Jin Jeon³, Youngheun Jee^2,4, Hyun Jung Kim^{1 1}Department of Food Bioengineering, Jeju National University, Korea, ²Interdisciplinary Graduate Program in Advanced Convergence Technology & Science, Jeju National University, Korea, ³Department of Marine Life Sciences, Jeju National University, Korea, ⁴College of Veterinary Medicine, Jeju National University, Korea

• P11-129 Co-administration of pine bark extract and red pepper seed extract rescued fasting glucose level by inhibiting hepatic gluconeogenesis in db/db mice

  Jeongho Jeong^1*, Hye-Min Kang¹, Gwang-woong Go^{1 1}Department of Food and Nutrition, Hanyang University, Korea

• P11-141 Dihydrocapsaicin inhibits malignant cell transformation through targeting the mTOR pathway

  Ji Su Lee^1*, Yeong A Kim^2,3, Young Jin Jang⁴, Sanguine Byun^{1 1}Division of Bioengineering, Incheon National University, Korea, ²Nongshim Co., Ltd., Korea, ³Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, Korea, ⁴Korea Food Research Institute, Korea

e-Poster Session 3

• Time: 14:00-16:00, June 27
• Venue: Rm 201

• P13-011 Clean meat is now produced: Scale-up approach

  Ramani Sivasubramanian^1*, Juhee Park¹, Deunsol Ko¹, Cheorun Jo², Chang-kyu Lee², Jungsun Kang³, Sungkwon Park^{1 1}Department of Food Science & Biotechnology, Sejong University, Korea, ²Department of Agricultural Biotechnology, Seoul National University, Korea, ³Genebiotech Co.. Ltd., Korea

• P13-013 Effects of superheated steam treatment on quality of ginseng

  Seon-Yu Kim^1*, Hye-Ran Cho¹, Choong-Hyuk Lee¹, Ye-Won In¹, Hyung-Yong Cho^{1 1}Laboratory of Bioguided Processing and Food Engineering, Department of Food Science and Biotechnology, CHA University, Korea

• P13-017 Thermal, structural and functional properties and microbial safety of defatted bovine heart using supercritical-CO₂ and solvent extraction

  Muhammad Shafiur Rahman^1*, Sung-gil Choi^{1 1}Institute of Agriculture and Life Sciences, Gyeongsang National University, Korea

• P13-030 Effect of alginate/chitosan encapsulation on survival rate of Enterococcus faecium CKDB003 under simulated gastrointestinal and freeze-drying conditions

  Yura Ji^1*, YunJung Lee¹, Jiseon Lee¹, Honggyun Kim¹, SangYoon Lee¹, Dong Hyeon Park¹, Eunji Kwak¹, Junhwan Bae¹, Hayeong Jeong¹, Hyerin Shin¹, Guhyun Kang¹, Gihyun Wi¹, Hyo Tae Kim¹, Youngjae Cho¹, Mi-Jung Choi^{1 1}Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Korea

• P14-037 Extraction of chlorogenic acid and its isomers in hibiscus with subcritical water extraction

  Hyewon Mok^1*, Myongsoo Chung^{1 1}Ewha Womans University, Korea

• P14-052 Effect of food surface roughness on the oil uptake of brown rice-wheat flour blended frying batters

  Sungmin Jeong^1*, Suyong Lee^{1 1}Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Korea

• P14-060 Reduction of astringency of black chokeberry (Aronia melanocarpa) juice by the interaction with biopolymers

  Duk Gon Kim^1*, Jing Zhang¹, Mi-ja Kim², Gye Hwa Shin^{1 1}Department of Food and Nutrition, Kunsan National University, Korea, ²Department of Food and Nutrition, Kangwon National University, Korea

• P14-067 Effect of wheat starch modified by annealing and/or ultrasound treatment on bread staling

  Jung Sun Hong^1*, Ha Ram Kim¹, Yoo Jeong Choi¹, A-Reum Ryu¹, Hee-Don Choi^{1 1}Research Group of Food Processing, Research Division of Strategic Food Technology, Korea Food Research Institute, Korea

• P15-001 Effects of enzyme treatment on volatile and non-volatile compounds in green tea leaves

  Min-Gi Kim^1*, Seung-Kook Park^{1 1}Department of Food Science and Biotechnology, Kyung Hee University, Korea

• P15-006 Influence of various roasting condition in coffee on the level of furan and 5-hydroxymethylfurfural

  Sung Min Hyong^1*, Hye Yeon Lee¹, Sung Hyun Park¹, Kwang-Geun Lee^{1 1}Department of Food Science and Biotechnology, Dongguk University-Seoul, Korea

• P15-027 Analysis of the changes in taste and aroma volatiles of dry- and wet-aged beef using electronic tongue and nose

  Hyun Jung Lee^1*, Ji Won Kim¹, Dongheon Lee¹, Cheorun Jo^{1 1}Department of Agricultural Biotechnology, Seoul National University, Korea

• P15-038 Study on bioactivity and chemical composition of Macamides in Lepidium meyenii (Maca) using synthetic N-benzylalkamides

  Minyoul Kim^1*, Myeong Ju Gu¹, Mijeong Lee¹, Dongyup Hahn^{1 1}School of Food Science and Biotechnology, Kyungpook National University, Korea