Invited Speakers / Chairs

July 7
July 8
July 9

[PL1] Plenary Lecture 1

  • Time: 13:30-14:20, July 7
  • Venue: Rm 201
Chair: Han-Seung Shin (Dongguk University, Korea)
13:30-14:20
Re-thinking K-Foods and food policy, in the post-COVID- 19 era
Jaesoo Kim
Former Minister, MAFRA; Chair Professor, Dongguk University, Korea

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[IS1] Soy, Immune Function, and Health Benefits

▌ Sponsored by U.S. Soybean Export Council

  • Time: 14:30-17:40, July 7
  • Venue: Rm 201
Chair: Jee-Young Imm (Kookmin University, Korea)
14:30-15:05
Anti-inflammatory effect of soy-derived phytochemicals in IBD mouse model
Jong-Sang Kim
Kyungpook National University, Korea
15:05-15:40
Soybean's immune function linked to gut microbiome
Jiyoung Kim
Seoul National University, Korea
15:40-16:15
Soymilk and nutrition
Yoon Bok Lee
Dr.Chung's Food Co., Ltd., Korea
Chair: Hyung Suk Lee (U.S. Soybean Export Council-Korea, Korea)
16:30-17:05
Intriguing clinical evidence indicates isoflavone-rich soyfoods reduce wrinkles
Mark Messina ONLINE
Soy Nutrition Institute, USA
17:05-17:40
Soy protein and muscle growth
Heidi Lynch ONLINE
Point Loma Nazarene University, USA

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[IS2] Sensory Science in the Post-COVID 19 Era: New Role and Challenges

▌ Organized by Sensory and Consumer Science Division, KoSFoST

  • Time: 14:30-18:00, July 7
  • Venue: Rm 202
Chair: Jae-Hee Hong (Seoul National University, Korea)
14:30-15:05
Sensory research in a COVID world: an uphill climb
MaryAnne Drake ONLINE
North Carolina State University, USA
15:05-15:40
COVID-19 and sensory science: implications on perception, consumer preferences and testing
Sara Spinelli ONLINE
University of Florence, Italy
Chair: Jeehyun Lee (Pusan National University, Korea)
15:40-16:15
Bottom up and top down effects onto food sensory perception
Garmt Dijksterhuis ONLINE
Wageningen Food & Biobased Research, The Netherlands
Moderator: Youngseung Lee (Dankook University, Korea)
Panel Discussion
16:20-17:00
Taste Challenge - Coping with social distancing in COVID-19 era
Mina K. Kim (Jeonbuk National University, Korea)
Han Sub Kwak (Korea Food Research Institute, Korea)
Seok Woo Chang (Embrain, Korea)


Graduate Student Oral Competition
Chair: Han Sub Kwak (Korea Food Research Institute, Korea)
17:00-17:15 (P04-006) Analysis of capsaicin and perceived spiciness intensities of cabbage kimchi according to different presentation method
Seo-yeong Chon
Jeonbuk National University, Korea
17:15-17:30 (P04-016) Region-specific characteristics of Korean traditional Doenjang produced in Chungcheongbuk-do using physiochemical and descriptive analysis
Yongwoo Jo
Jeonbuk National University, Korea
17:30-17:45 (P04-015) Wine acceptability and flavor perception of consumers differing in wine familiarity
Jiyun Yang
Pusan National University, Korea
17:45-18:00(P04-012) Test control comparison of Home Use Test
Nahyung Lee
Pusan National University, Korea

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[S1] Application of Biophotonics in Natural Material Research for Functional Product Development

▌ Sponsored by KIST Gangneung

  • Time: 14:30-17:10, July 7
  • Venue: Rm 101-102
Chair: Jin-Chul Kim (Korea Institute of Science and Technology, Korea)
14:30-15:10
Structural conversion and functional evaluation by photoreaction of natural products
Jin-Soo Park
Korea Institute of Science and Technology, Korea
15:10-15:50
Machine learning-based chemical binding similarity for virtual screening of natural products
Keunwan Park
Korea Institute of Science and Technology, Korea
15:50-16:30
Development of a rapid and convenient method for evaluating photosensitizing activity using formazan dyes and its application
Jungil Hong
Seoul Women's University, Korea
16:30-17:10
Novel technology based on photodynamic inactivation for microbiological food safety
Hyun-Gyun Yuk
Korea National University of Transportation, Korea

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[S2] Current Issues in CODEX

▌ Sponsored by Ministry of Food and Drug Safety

  • Time: 14:30-17:10, July 7
  • Venue: Rm 204-205
Chair: Moo Hyeog Im (Daegu Universit, Korea)
14:30-15:10
What is CCFH? What Issues are delivered on its table?
Yoona Park
Ministry of Food and Drug Safety, Korea
15:10-15:50
Understanding the CCMAS
Youngjun Kim
Ministry of Food and Drug Safety, Korea
15:50-16:30
The chronicles of CCNFSDU: past, present and future challenges
Youngsin Kim
Ministry of Food and Drug Safety, Korea
16:30-17:10
The work of CCSCH in developing Codex standards for spices and culinary herbs
Jooyeon Kim
Ministry of Food and Drug Safety, Korea

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[SS1] Food Science and Biotechnology Workshop: Scientific Writing/Research Ethics

  • Time: 10:00-12:30, July 7
  • Venue: Rm 201
Moderator: Dong-Woo Lee (Yonsei University, Korea)
10:00-10:30
Current status & development plan of Food Science and Biotechnolog
Hyun-Dong Paik
Konkuk University, Korea
10:30-11:30
How to write and publish scientific papers
Kyoung Heon Kim
Korea University, Korea
11:30-12:30
Research ethics: Understanding and practice
Won-Yong Lee
Yonsei University, Korea

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[YSL1] Young Scientist Lecture 1

  • Time: : 10:00-12:30, July 7
  • Venue: Rm 101-102
Chair: Jong Hun Lee (Gachon University, Korea)
10:00-10:20
The advantages of 3D organoids in food functionality
Miri Park
Korea Food Research Institute, Korea
10:20-10:40
Characterization and immune-enhancing activity of β-lactoglobulin-lactose Maillard reaction products
Su-Hyun Chun
Korea University, Korea
10:40-11:00
Physicochemical characteristics and thermo-reversibility of short-chain glucan aggregates (SCGA) derived from various starches
Seon-Min Oh
Kyung Hee University, Korea
11:00-11:20
On-site detection strategy using switchable linker-mediated precipitation of gold nanoparticles
Jungwoo Hahn
Seoul National University, Korea
Chair: Myung-Ji Seo (Incheon National University, Korea)
11:30-11:50
Study of 1-deoxynojirimycin biosynthesis on Bacillus velezensis K26 isolated from traditional fermented food
Hyunjin Lee
Graduate School of Incheon National University, Korea
11:50-12:10
Starch-based pickering emulsion systems for oral delivery of curcumin
Myeongsu Jo
Seoul National University, Korea
12:10-12:30
Gamma tocotrienol suppresses NLRP3 inflammasome and nonalcoholic fatty liver disease
Yongeun Kim
University of Nebraska-Lincoln, USA

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[YSL2] Young Scientist Lecture 2

  • Time: : 10:00-12:30, July 7
  • Venue: Rm 103-104
Chair: Hee Gon Jeong (Chungnam National University, Korea)
10:00-10:20
Dry-heat induced composites between starch granule associated-proteins (SGAPs) removed wheat starch and pectin hydrolysate; their characteristics and effect on starch retrogradation
Ji-Eun Bae
Kyung Hee University, Korea
10:20-10:40
Protein functionality of edible insect in food system
Tae-Kyung Kim
Korea Food Research Institute, Korea
10:40-11:00
Determination of microorganism-specific metabolites in fermented soybeans and rice
Min Kyung Park
Ewha Womans University, Korea
11:00-11:20
Lipase-catalyzed synthesis of lauroyl tripeptide-KHA with multi-functionalities
Hyunjong Yu
Seoul National University, Korea
Chair: Jong Hun Kim (Sungshin Womens University, Korea)
11:30-11:50
Combination of plant-derived extracts and glucan demonstrates synergistic effects on macrophage-mediated immune response
Ha-Nul Lee
Chonnam National University, Korea
11:50-12:10
Effect of Mori Ramulus on postprandial blood glucose response in healthy subjects with a high-fat/sugar challenge: a double-blind, randomized, cross-over clinical trial
Soo-yeon Park
Seoul National University of Science & Technology, Korea
12:10-12:30
Black raspberry extract can lower serum cholesterol via modulation of gut microbiota and their metabolites
Taehwan Lim
Seoul National University, Korea

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[D1] Recent Analytical Technology and Trends of POPs (Persistent Organic Pollutants)

▌ Organized by Food Analytical Science Division, KoSFoST

  • Time: 14:30-18:00, July 7
  • Venue: Rm 103-104
Chair: Young-Suk Kim (Ewha Womans University, Korea)
14:30-15:00
Current trends in analytical methods for detection of POPs in food
Young-Jun Kim
Seoul National University of Science and Technology, Korea
15:00-15:30
Risk assessment of persistent organic pollutants (POPs) in foods
Yong-Woon Shin
Ministry of Food and Drug Safety, Korea
Chair: Jae Wook Shin (Korea Advanced Food Research Institute, Korea)
15:30-16:00
Development of an analytical method for simultaneously determining TBBPA and HBCDs in various foods
Joon-Goo Lee
Dong-A University, Korea
16:00-16:30
Short-chain chlorinated paraffins in various foods from Republic of Korea: levels, congener patterns, and human dietary exposure
Jeong-Eun Oh
Pusan National University, Korea
Graduate Student Oral Competition
Chair: Joon-Goo Lee (Dong-A University, Korea)
16:30-16:45 (P01-041) Evaluation of analytical method and determination of benzo(a)pyrene in herbal medicines by using high-performance liquid chromatography
Yong Yeon Kim
Dongguk University, Korea
16:45-17:00 (P01-059) Development and validation Simultaneous multiplexing detection method of 21 allergenic foods with LC/MS
Kyung-Do Kim
Gwangju Institute of Science and Technology, Korea
17:00-17:15 (P01-079) Determination of antioxidant and anti-lipid effects of wheat-germ extracts using in vitro assays
Kyeong Jin Kim
Seoul National University of Science and Technology, Korea
17:15-17:25(P01-009) Evaluation of analytical method of 2,4-Toluene diisocyanate and 2,4-Diaminotoluene using LC-MS/MS
Seoyeon Kim
Dongguk University, Korea
17:25-17:35(P01-085) Comparison of xylitol detection methods using HPLC-UV, HPLC-ELSD and HPLC-RI
Eun-Bin Seo
Seoul National University of Science and Technology, Korea
17:35-17:45(P01-105) Determination of Tetrodotoxin and Its analogues in Korean puffer fish using LC-MS/MS
Bongki Park
Chung-Ang University, Korea

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[D2] Food Safety Issues in the Corona Era

▌ Organized by Food Safety Division, KoSFoST

  • Time: 14:30-18:00, July 7
  • Venue: Rm 105-106
Chair: Hyun-Jung Kim (Korea Food Research Institute, Korea)
14:30-15:00
Trends and strategies on meal kit industry in the COVID-19 era
Bum-Keun Kim
Korea Food Research Institute, Korea
15:00-15:30
Foreign material management techniques and strategies in meal-kit food
Ja-Huyn Na
Korea University, Korea
Chair: Se-Wook Oh (Kookmin University, Korea)
15:30-16:00
Development of antimicrobial coating treatments for the safety of meal kit products
Jaejoon Han
Korea University, Korea
16:00-16:30
Dielectric barrier discharge cold plasma treatment in securing the safety of freshly prepared foods
Sangwoo Cho
Pulmuone Co., Ltd., Korea
Graduate Student Oral Competition
Chair: Sun-Young Lee (Chung Ang University, Korea)
16:30-16:45 (P10-075) Effect of cold storage temperature on the viable but non-culturable state and virulence of Campylobacter jejuni
Su-Hyeon Kim
Kyungpook National University, Korea
16:45-17:00 (P10-082) The inhibition of aflatoxin-producing Aspergillus flavus by lactic acid bacteria derived from traditional Nuruk
Jeonghyun Yun
University of Science and Technology, Korea
17:00-17:15 (P10-012) Characteristics of Novel Lytic E. coli O157:H7 phage and Depolymerase Identification for Biofilm Prevention
Dowon Park
Gachon University, Korea
17:15-17:30(P10-036) Magmetic extraction of food additive zinc oxide (ZnO) from commercial food by using starch magnetic beads conjugated with a peptide-based ligand
Hyo-bin Ryu
Kyung Hee University, Korea
17:30-17:45(P10-037) Evaluating the antibacterial efficacy of a polyvinyl alcohol film containing Salmonella Enteritidis bacteriophage PBSE191
Sangbin Kim
Kookmin University, Korea
17:45-18:00(P10-052) Enhanced inactivation of foodborne pathogens on stainless steel by tap water based neutral electrolyzed water combined with UV-A irradiation and the underlying mechanism
Da-Young Jee
Hankyong National University, Korea

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[D3] Current Topics on Food Engineering Technology

▌ Organized by Food Engineering Division, KoSFoST

  • Time: 14:30-18:00, July 7
  • Venue: Rm 107-108
Chair: Sung Hee Park (Seoul National University of Science and Technology, Korea)
14:30-15:00
Current advances and future perspectives in process development of high-pressure based technologies
V.M. Balasubramaniam
The Ohio State University, USA
15:00-15:30
Multiphysics simulation for emerging food processing technologies
Won Choi
Seoul National University, Korea
Chair: Young Jin Choi (Seoul National University, Korea)
15:40-16:10
De-structured starch and its functionality
Kelvin Kim Tha Goh
Massey University, New Zealand
16:10-16:40
Inactivation of foodborne pathogens in low water activity food by microwave heating
Won-Jae Song
Kyonggi University, Korea
Graduate Student Oral Competition
Chair: Sung Hee Park (Seoul National University of Science and Technology, Korea)
16:50-17:00 (P13-003) Numerical analysis of the heating pattern of multiphase food in continuous ohmic heating system
Sung Yong Joe
Chungnam National University, Korea
17:00-17:10 (P13-015) Development of dried whole tofu noodle
Euiji Lee
Seoul National University, Korea
17:10-17:20 (P13-021) Low temperature vacuum drying (LTVD) of Alaska pollack (Thergra chalcogramma): effect of vacuum pressure on physical properties
Hye-Jae Choi
Ewha Womans University, Korea
17:20-17:30(P13-023) Ohmic vacuum concentration for production of value added orange juice concentrate
Jeong Hyeon Hwang
Seoul National University of Science and Technology, Korea
17:30-17:40(P13-016) A hybrid RSM-ANN-GA approach on optimization of extraction conditions for bioactive component-rich laver (Porphyra dentata) extract
Thinzar Aung
Chonnam National University, Korea
17:40-17:50(P13-022) Effects of high hydrostatic pressure, holding time and moisture content on pressure induced gelatinization of various starches
Sang-Jin Ye
Kyung Hee University, Korea

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Poster Presentation 1

  • Time: 14:30-18:00, July 7
  • Venue: 1F Exhibition & Poster Hall
  • P02 Aquatic Food Products
  • P12 Food Microbiology, Fermentation & Enzyme
  • P16 Biotechnology

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