July 1 (Wed.)

July 2 (Thu.)

July 3 (Fri.)

[PL2] Plenary Lecture 2

• Time: 13:20-14:00, July 2
• Venue: Room 301-303
• Chair: Hyung-Hee Baek (Dankook University, Korea)

Hyeon Gyu Lee Professor, Hanyang University, Korea Title: Encapsulation as delivery carrier for biological materials in foods

[IS2] Ingredient Technology for Functional Animal Derived Foods

▌ Organized by Animal Foods Division, KoSFoST

• Time: 09:00-11:00, July 2
• Venue: Room 301-303
• Chairs: Koo Bok Chin (Chonnam National University, Korea), Seok-Seong Kang (Dongguk University, Korea)

Youling L. Xiong University of Kentucky, USA TBA TBA Title: Phytochemical ingredients for meat and alternative products: functionality and health impact 09:00-09:30

Weizheng Sun South China University of Technology, China TBA Title: Salt taste enhancing activity of spent hen protein hydrolysate and its application in cantonese sausage 09:30-10:00

Yohan Yoon Sookmyung Women's University, Korea TBA TBA Title: Development of antimicrobial hydrogel with food additives and its application to control pathogens on meat 10:00-10:30

Sooyeon Song Jeonbuk National University, Korea TBA TBA Title: Understanding of antibiotic tolerance cells for animal food safety 10:30-11:00

[IS3] Opening New Era for Manufacturing Confectionery Products: Implication on Health Benefits

▌ Sponsored by CROWN HAITAI

• Time: 14:00-17:20, July 2
• Venue: Room 301-303
• Chairs: Meera Kweon (Pusan National University, Korea), Myungkyo Jung (HAITAI Confectionery & Foods, Korea)

Kyungsoo Woo Fiber and Starch Consulting, LLC., USA 내용 내용 Title: Structure-functional aspects of RS4 for the development of food products promoting health 14:10-14:50

Lynn Haynes Mondelez International, Inc., USA 내용 내용 Title: Biscuit baking and cereal snack applications of type iii resistant starch 14:55-15:35

Maninder Kaur Guru Nanak Dev University, India 내용 내용 Title: Resistant starch- sources, health benefits and potential food applications 15:55-16:35

Jaspreet Singh Massey University, New Zealand 내용 내용 Title: Title: Designing nature inspired food microstructure to control starch digestion - Biomimetic Plant Foods 16:40-17:20

[S3] Korean Traditional Fermented Foods with their Functional Characteristics and Future Actions

▌ Sponsored by Ministry of Agriculture, Food and Rural Affairs

• Time: 09:00-12:10, July 2
• Venue: Room 201-202
• Chairs: Bongsoo Noh(Seoul Women's University, Korea), Haeng-Ran Kim (National Institute of Agricultural Science, Korea)

Cherl-Ho Lee Korea Food Security Research Foundation, Korea Title: The origin of fermentation culture in Northeast Asia and Korean fermented foods 09:10-09:40

Dong-Hwa Shin Emeritus Professor, Chonbuk National University, Korea Title: Korean traditional fermented foods and their future approach 09:40-10:10

Wan-Soo Park Dankook University, Korea Title: The present status and future prospects of Kimchi industry in Korea 10:10-10:40

Sung-Ho Cho Microbial Institutes for Fermentation Industry, Korea Title: Current status of the Jangryu industry and future development directions 10:40-11:10

Sang Moo Kim Gangneung-Wonju National University, Korea Title: The present condition and development prospect of the fermented fishery products 11:10-11:40

Kwon-Il Seo Dong-A University, Korea Title: The current status, functionalities, and developmental strategies of the vinegar industry 11:40-12:10

[S4] Accompanying the Latest Food Trends and Local Agricultural Products

▌ Sponsored by Rural Development Administration National Institute of Agricultural Sciences

• Time: 09:00-11:00, July 2
• Venue: Room 206-207
• Chairs: Byung Jun Park (Jeollanamdo Agricultural Research & Extention Service, Korea), June Yeol Choi (National Institute of Agricultural Science, Korea)

Kyoung-Yul Ryu National Institute of Agricultural Sciences, RDA, Korea Title: Food plan and safety management for locally produced foods 09:05-09:45

Min-Sun Chang National Institute of Horticultural & Herbal Science, RDA, Korea Title: The latest technology and trend for fresh-cut mixed fruits 09:45-10:15

Sangick Lee Nielsen Company Korea, Korea Title: The trend of HMR consumption in COVID-19: Focus on offline retail channel 10:20-11:00

Kyung Mi Kim National Institute of Agricultural Sciences, RDA, Korea Title: Utilization of agro-food resources for agricultural sustainability 11:00-11:30

[S5] Metabolic Regulation in Obesity

▌ Sponsored by NewTree Co., Ltd.

• Time: 09:00-11:30, July 2
• Venue: Room 211-213
• Chairs: Gwang-Woong Go (Hanyang University, Korea), Woo Jung Park (Gangneung-Wonju National University, Korea)

Boo-Yong Lee CHA University, Korea Title: Materialization and commercialization of Gelidium elegans extract for metabolic syndrome 09:00-09:35

Se-Young Choung Kyung Hee University, Korea Title: Anti-obesity effects of Aster spathulifolius extract in high-fat diet-induced obese rats and obese human 09:35-10:10

Kae Won Cho Soonchunhyang University, Korea Title: 12-OAHSA, a component of olive oil, mitigates obesity-induced inflammation and insulin resistance 10:20-10:55

Hyung Jin Choi Seoul National University, Korea Title: Neuroscience of appetite- what drive us to eat 10:55-11:30

[S6] Global Trends in Asian Foods

▌ Sponsored by Korea Food Industry Association

• Time: 09:00-11:30, July 2
• Venue: Room 304-306
• Chairs: Wan-Soo Hong (Sangmyung University, Korea), Haejung Chung(Jeonju University, Korea)

Greg Drescher The Culinary Institute of America, USA Title: Asian flavors, plant-forward kitchens: Synergies between two mega-trends in the American market. A view from the Culinary Institute of America 09:00-09:30

Barbara Alexander The Culinary Institute of America, USA Title: Asian ingredients, American chefs: Insights from market innovators 09:30-10:00

Eun Jung Lee Hankyong National University, Korea Title: Challenges for the globalization of kimch 10:00-10:30

Sea Kyeong Kim Hue 135 F&B, Korea Title: Collaboration of Korean and western cuisine 10:30-11:00

Jung Hoon Han Pulmuone Foods USA, USA Title: Common issues of Korean food products against US food regulations and retail customer policies 11:00-11:30

[S7] Microalgae: The Future of Sustainable Food and Functional Ingredient

▌ Sponsored by DAESANG Corp.

• Time: 14:00-17:30, July 2
• Venue: Room 201-202
• Chairs: Ki Myong Kim (Honam University, Korea), Hee-Mock Oh (Korea Research Institute of Bioscience and Biotechnology, Korea)

Cheol-Ho Pan KIST Gangneung Institute of Natural Products, Korea Title: Functionality and utilization of microalgae 14:00-14:35

Yoon-E Choi Korea University, Korea Title: Enhancement of microalgal products with cutting edge technologies 14:35-15:10

Hee-Sik Kim Korea Research Institute of Bioscience and Biotechnology, Korea Title: Cultivation of microalgae producing carotenoids in photobioreactor 15:10-15:45

Jin Young Jeon Daesang Corp., Korea Title: Industrial application of microalgae to fuctional and nutrition products 15:45-16:20

[S8] Immune-Boosting Functional Foods: Green Tea and Ginseng Berry

▌ Sponsored by AMOREPACIFIC

• Time: 14:00-16:20, July 2
• Venue: Room 206-207
• Chairs: Hong Jin Lee (Chung-Ang University, Korea), Dae-Ok Kim (Kyung Hee University, Korea)

Baik Lin Seong Yonsei University, Korea Title: Green tea catechin-inactivated viral vaccine 14:00-14:35

Miyoung Park AMOREPACIFIC, R&D Center, Korea Title: Reduction of particulate matter-induced adverse respiratory effects by AP green tea extract 14:35-15:10

Kwang-Soon Shin Kyonggi University, Korea Title: Characterization of immuno-stimulating and anti-metastatic polysaccharide isolated from ginseng berry and its industrial application 15:10-15:45

Jae Youl Cho Sungkyunkwan University, Korea Title: Effect of polysaccharides from a Korean ginseng berry on the immunosenescence of aged mice 15:45-16:20

[S9] Total Diet Study on Hazardous Substances in Korea

▌ Sponsored by National Institute of Food and Drug Safety Evaluation

• Time: 14:00-17:30, July 2
• Venue: Room 208-210
• Chairs: Myung-Sub Chung (Chung-Ang University, Korea)

Gui-Im Moon National Institute of Food and Drug Safety Evaluation, Korea Title: Opening Address & Introduction of Total Diet Study (II) Project in Korea 14:10-14:30

Kwang Won Lee Korea University, Korea Title: Measures to improve the confidence of the total diet study monitoring analysis 14:30-15:00

Munyhung Jung Woosuk University, Korea Title: Analytical method validation and monitoring of acrylamide contents in foods 15:00-15:30

Sung-Deuk Choi Ulsan National Institute of Science and Technology, Korea Title: Optimization of analytical method for heterocyclic amines and their occurrence in cooked foods 15:50-16:20

Jihyun Lee Chung-Ang University, Korea Title:Analysis of ethyl carbamate in fermented foods produced in Korea 16:20-16:50

Sung Hee Choi CHEM.I.NET.Co., Ltd., Korea Title:Total dietary survey database management and risk assessment system 16:50-17:20

In Gyun Hwang National Institute of Food and Drug Safety Evaluation, Korea Title: Closing Address 17:20-17:30

[S10] POST COVID-19: An Era of Challenge

▌ Sponsored by Korea Food Research Institute

• Time: 14:00-17:30, July 2
• Venue: Room 304-306
• Chairs: Hee-Don Choi (Korea Food Research Institute, Korea), Moo-Yeol Baik (Kyung Hee University, Korea)

Miyoung Kim GS Retail Co. Ltd., Korea Title: Paradigm shift of food consumption and distribution 14:00-14:40

Jae-Ho Park Healthcare: personalized diet based on genomics and gut microbiome Title: Personalized diet based on genomics and gut microbiome 14:40-15:20

Bum-Keun Kim Korea Food Research Institute, Korea Title: Trends in consumer-oriented food processing technology 15:30-16:10

Jonghoon Kim Korea Food Research Institute, Korea Title: Blockchain and IoT-based smart food distribution 16:10-16:50

Hanmin Jung Korea Institute of Science and Technology Information, Korea Title: Optimizing food industry on cyber-physical system in the era of post-Covid 19 era 16:50-17:30

[D5] Promotion of Korean Traditional Food Values Based on the Advanced Technology

▌ Organized by Traditional Fermented Foods Division, KoSFoST

• Time: 09:00-11:00, July 2
• Venue: Room 203-204
• Chairs: Se-Wook Oh (Kookmin University, Korea), Sang Pil Hong (Korea Food Research Institute, Korea)

Sunghun Yi Korea Food Research Institute, Korea Title: Development of natural antimicrobial lantibiotics from Chungkookjang and Doenjang using next generation sequencing technique 09:00-09:30

Young Kyoung Rhee Korea Food Research Institute, Korea Title: The development of functional food ingredients using microbes isolated from traditional foods 09:30-10:00

Hyun Jin Kim Gyeongsang National University, Korea Title: Metabolomic approach for functional study of Ginseng 10:00-10:30

Eun-Seon Jeong Jeonbuk Institute for Food-Bioindustry, Korea Title: Prospect of future product development of Jeollabuk-do traditional food 10:30-11:00

[D6] Innovations in Food Development for the Consumer

▌ Organized by Product Development Division, KoSFoST

• Time: 09:00-11:00, July 2
• Venue: Room 208-210
• Chairs: Han-Seung Shin (Dongguk University, Korea), Youngjae Shin (Dankook University, Korea)

Seok-Seong Kang Dongguk University, Korea TBA TBA Title: Effector molecules of probiotic lactic acid bacteria in oral health and disease 09:00-09:30

Ji Yeon Kim Seoul National University of Science and Technology, Korea TBA TBA Title: Strategical labeling for the development of functional foods 09:30-10:00

Jae-Won Kim CJ CheilJedang Corp., Korea TBA TBA Title: Development and application of bacteriophage throughout the food chain 10:00-10:30

Haejo Yang Rural Development Administration, Korea TBA TBA Title: Physicochemical characteristics and product development of aronia 10:30-11:00

[D7] Research Trends of Traditional Distilled Spirits

▌ Organized by Brewing Science Division, KoSFoST

• Time: 09:00-11:30, July 2
• Venue: Room 214
• Chair: Seok Tae Jeong (National Institute of Agricultural Sciences, RDA, Korea)

Tae Wan Kim Korea Food Research Institute, Korea Title: New product development of Korean distilled spirit (soju) on the traditional Sojut-gori innovation 09:00-09:30

Young-Wook Chin Korea Food Research Institute, Korea Title: Formulation and random mutagenesis of yeast starter to improve quality of distilled spirits 09:30-10:00

Seung-Joo Lee Sejong University, Korea Title: Sensory characteristics and consumer preferences of commercial distilled soju using check-all-that-apply (CATA) method 10:00-10:30

Jung Hoon Choi Korea Institute of Ceramic Engineering and Technology, Korea Title: Distilled spirit maturation in ceramic Onggi containers and CFD analysis of distillation 10:30-11:00

Jin-Taek Kang National Institute of Forest Science, Korea Title: A quantitative assessment of tylosis within vessel for production of wooden barrels for aging by oak tree 11:30-11:30

[D8] Lipids and Their Physical and Physiological Functionality

▌ Organized by Lipid Science Division, KoSFoST

• Time: 14:00-17:30, July 2
• Venue: Room 203-204
• Chairs: Hyun Jung Kim (Jeju National University, Korea), Eui-Cheol Shin (Gyeongnam National University of Science and Technology, Korea)

Kazuo Miyashita Hokkaido University, Japan Title: Novel functionality of sphingoid bases, a backbone of sphingolipid 14:00-14:40

Kye Won Park Sungkyunkwan University, Korea Title: Sesamol prevents obesity through Ucp1 induction and stimulation of energy expenditure in high-fat diet-induced obese mice 14:40-15:10

Seung Jun Choi Seoul National University of Science and Technology, Korea Title: Physical and chemical stabilities of nanoemulsions: Impact of the interfacial layer 15:20-15:50

JaeHwan Lee Sungkyunkwan University, Korea Title: Effects of moisture contents on antioxidant efficiency and volatile formation from lipid oxidation 15:50-16:20

Graduate Student Oral Competition (P05-011) Development of Pickering emulsion system for oral delivery of lipophilic nutraceuticals Myeongsu Jo (Seoul National University, Korea) (P05-012) Improvement of lipid peroxidation by iron through iron-loaded solid lipid nanoparticles coated with water soluble chitosan Su Jung Hong (Keimyung University, Korea) (P05-010) Effects of phospholipid on oxidative stability of bulk oil containing hydrophilic and lipophilic antioxidants HyunKyung Kim (Sungkyunkwan University, Korea) (P05-006) Improved metabolic health by the inhalation of patchouli (Pogostemon cablin) essential oil Seong Jun Hong (Gyeongnam National University of Science and Technology, Korea) (P05-007) Microwave treatment makes different volatile profiles in corn oil compared to conventional thermal heating SeHyeok Kim (Sungkyunkwan University, Korea) (P05-009) Investigation of antioxidant activity of onion peel extracts and component analysis by GC-MS Jinwook La (Sungkyunkwan University, Korea) 16:20-17:30

[D9] Rethinking the Health Benefit of Soy

▌ Organized by Soy Processing & Utilization Division, KoSFoST

• Time: 14:00-16:00, July 2
• Venue: Room 211-213
• Chairs: Young Sun Song (Inje University, Korea)

Aline Andres University of Arkansas for Medical Sciences, USA Title: Soy infant formula impact on growth, development, dietary intake and organ sizes during the first 6 years of life 14:00-14:40

Chisato Nagata Gifu University, Japan Title: Potential effects of soy intake on chronic diseases from the Takayama study 14:40-15:20

Youn Soo Cha Jeonbuk National University, Korea Title: Scientific explanation of “Korean Paradox”: Korean traditional fermented foods on health outcomes 15:20-16:00

[D10] Current status and challenges of the world Food Code

▌ Organized by Aquatic Food Products Division, KoSFoST

• Time: 14:00-16:40, July 2
• Venue: Room 214
• Chairs: Jinhong Kim (Korea Surimi Institute, Korea), Yeung Joon Choi (Gyeongsang National University, Korea)

You-Jin Jeon Jeju National University, Korea Title: Antihypertensive effect of surimi prepared from olive flounder (paralichthys olivaceus) by Angiotensin Ⅰ-converting Enzyme (ACE) inhibitory activity and its peptides 14:00-14:40

Suengmok Cho Pukyong National University, Korea Title: Evaluation of similarity between imitation crab sticks and real crab meat based on physical, chemical and sensory characteristics 14:40-15:20

Jinhong Kim Korea Surimi Institute, Korea Title: Adding values to surimi and surimi seafood with functional additives porcine plasma protein 15:20-16:00

Sundaram Ramamurti Hindustan Unilever Ltd., India Title: Surimi seafood marketing strategy amidst corona pandemic 16:00-16:40

Poster Session 2

• Time: 09:00-11:30, July 2
• Venue: 1F Exhibition & Poster Hall

• P01Food Analysis
• P03 Soybean Processing
• P04Sensory consumer science & etc.
• P14Food Processing

Poster Session 3

• Time: 14:00-17:30, July 2
• Venue: 1F Exhibition & Poster Hall

• P02Aquatic Food Products
• P12 Food Microbiology, Fermentation & Enzyme
• P13Food Engineering
• P16Biotechnology