Scientific Program
• Invited Speakers / Chairs
July 7 |
July 8 |
July 9 |
- Time: 13:30-14:20, July 8
- Venue: Rm 201
| Chair: Myong-Soo Chung (Ewha Womans University, Korea) | |
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13:30-14:20
What microbial cells can do in food technology
So Young Kim
Executive vice president; Head of Animal Nutrition Business Div. Bio Business Unit, CJ CheilJedang, Korea
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[IS3] Current Status and Future Prospects of Probiotics
▌ Sponsored by NewTree Co., Ltd.
- Time: 09:00-11:30, July 8
- Venue: Rm 201
| Chair: Seong Woon Roh (World Institute of Kimchi, Korea) | |
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09:00-09:35
Competition between probiotics and pathogenic bacteria
Gi-Seong Moon
Korea National University of Transportation, Korea
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09:35-10:10
Probiotics as an immunomodulator
Sin-Hyeog Im
Pohang University of Science and Technology, Korea
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| Chair: Seong-Bo Kim (Yonsei University, Korea) | |
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10:20-10:55
Ameliorative effects of kimchi lactic acid bacteria on Parkinson's disease symptoms by modulating the gut-brain axis
Hak-Jong Choi
World Institute of Kimchi, Korea
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10:55-11:30
Safety issues of probiotics for the functional ingredient of functional health foods in Korea
Sejong Oh
Chonnam National University, Korea
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[IS4] Meat Analogue: Now and Future
▌ Sponsored by Pulmuone Corp.
- Time: 14:40-17:40, July 8
- Venue: Rm 202
| Chair: Jaejoon Han (Korea University, Korea) | |
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14:40-15:20
Global transformation in our protein supply chain
An overview of the alternative protein sector, and a case study of BlueNalu that is a global leader in cell-cultured seafood Lou Cooperhouse ONLINE
BlueNalu, USA
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Global transformation in our protein supply chain
An overview of the alternative protein sector, and a case study of BlueNalu that is a global leader in cell-cultured seafood Lauran Madden ONLINE
BlueNalu, USA
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15:20-16:00
Solutions in improving plant-base meat product development
Tetsuko Saito ONLINE
International Flavors & Fragrances, Inc., Japan
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| Chair: Sungkwon Park (Sejong University, Korea) | |
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16:20-17:00
Cultured meat: current status and challenges
Cheorun Jo
Seoul National University, Korea
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17:00-17:40
Perspective and quality characteristics of high-moisture meat analog by using extrusion process
Gi-Hyung Ryu
Kongju National University, Korea
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[S3] Trends and Related Functions of Health-oriented Foods and Ingredients
▌ Sponsored by DAESANG Corp.
- Time: 09:00-11:30, July 8
- Venue: Rm 202
| Chair: Ji Yeon Kim (Seoul National University of Science and Technology, Korea) | |
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09:10-09:40
The growth of enteral nutrition (EN) market and the development of products and manufacturing globally, and focusing on the Korean market
Suhee Kim
Daesang Life Science, Korea
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09:40-10:10
Healthy aging and nutritional management for preventing frailty and sarcopenia
Hyunjung Lim
Kyung Hee University, Korea
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| Chair: Hyeon Gyu Lee (Hanyang University, Korea) | |
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10:30-11:00
Properties and application of low dextrose equivalent dextrin with improved white turbidity
Kyoung-Ok Park
Daesang Corporation, Korea
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11:00-11:30
Functionality and utilization of refined maltose
Hanjoong Ryu
Daesang Corporation, Korea
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[S4] Sustainability and Preparation of Future Food
▌ Sponsored by Rural Development Administration National Institute of Agricultural Sciences
- Time: 09:00-11:30, July 8
- Venue: Rm 101-102
| Chair: Ji-Young Choi (National Institute of Agricultural Sciences, Korea) | |
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09:05-09:20
Development of meat analogue materials using domestic agricultural source
Chan Soon Park
National Institute of Agricultural Sciences, Korea
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09:20-09:40
Current status and regulation of global cultured meat research
Sun A Ock
National Institute of Animal Science, Korea
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09:40-10:00
Challenges and opportunities in 3D food printing technology
Hyun Jin Park
Korea University, Korea
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10:00-10:15
Domestic and foreign market status and policy suggestions of plant-based meat
Jeong Seong Lee
Daesang Corporation, Korea
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| Chair: Young-Eun Lee (Wonkwang University, Korea) | |
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10:20-10:35
R&D strategy to revitalize healing agriculture using food materials
Haeng Ran Kim
National Institute of Agricultural Sciences, Korea
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10:35-10:50
Development of anti-dementia food material using oats
Yu Young Lee
National Institute of Crop Science, Korea
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10:50-11:10
Future perspectives in developing functional foods
Hae-Jeung Lee
Gachon University, Korea
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11:10-11:30
Instrumental texture measurement and machine learning-based classification of foods for the elderly
Suyong Lee
Sejong University, Korea
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[S5] Standardization of Raw Materials and Development of Health Functional Foods
▌ Sponsored by The Food Industry Promotional Agency of Korea
- Time: 09:00-11:30, July 8
- Venue: Rm 103-104
| Chair: Joong Hyuck Auh (Chung-Ang University, Korea) | |
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09:00-09:30
Antioxidant chemicals in sub-tropical vegetables grown in Korea
Joon-Kwan Moon
Hankyong National University, Korea
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09:30-10:00
Bioactive natural products from plants and biotechnological approaches for their production
Hyung Won Ryu
Korea Research Institute of Bioscience & Biotechnology, Korea
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| Chair: Byung-Hoo Lee (Gachon University, Korea) | |
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10:10-10:40
Development and standardization of health functional food materials for improving vascular health
Sung Keun Jung
Kyungpook National University, Korea
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10:40-11:10
The anti-inflammatory effects of fucoxanthin-rich Sargassum hemiphyllum against LPS-induced Raw 264.7 macrophage cells
Sang-Gil Lee
Pukyong National University, Korea
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11:10-11:30
Agri-food materials bank for functional food development
Hyuk-Hwan Song
The Food Industry Promotional Agency of Korea, Korea
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[S6] Understanding the Food Safety Regulation
▌ Sponsored by Ministry of Food and Drug Safety
- Time: 09:00-11:00, July 8
- Venue: Rm 204-205
| Chair: Myung Sub Chung (Chung-Ang University, Korea) | |
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09:00-09:30
Understanding the Food Sanitation Act
Hong Tae Kim
Ministry of Food and Drug Safety, Korea
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09:30-10:00
Understanding the Food Labeling and Advertising Act
Hye Young Cho
Ministry of Food and Drug Safety, Korea
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10:00-10:30
Policy direction of health functional food in 2021
Yong Kwan Kwon
Ministry of Food and Drug Safety, Korea
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10:30-11:00
Korea national food safety certification for global competitiveness of food export industry
Ah Ra Cho
Korea Agency of HACCP Accreditation and Services
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▌ Sponsored by Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (No. 321029-5)
- Time: 09:00-11:30, July 8
- Venue: Rm 301
| Chair: Ki Won Lee (Seoul National University, Korea) | |
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09:00-09:20
Personalized food platform
Ki Won Lee
Seoul National University, Korea
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09:20-09:50
Individualized diet approach with continuous glucose monitoring
BeLong Cho
Seoul National University College of Medicine, Korea
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09:50-10:20
Korean gut microbiome for personalized nutrition
Young-Do Nam
Korea Food Research Institute, Korea
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| Chair: Min-Jung Bae (The Food Industrial Promotional Agency of Korea, Korea) | |
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10:30-11:00
Dr. Kitchen: the evolution and future directions of personalized food
Jae-Youn Park
Doctor kitchen, Korea
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11:00-11:30
Data-based precision nutrition platform to reduce social burden
Hyeon Ji Kim
Eatmapl inc., Korea
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[S8] Green Tea & Ginseng Berry : Health Benefits in the Post-COVID-19 Era
▌ Sponsored by AMOREPACIFIC
- Time: 14:30-17:25, July 8
- Venue: Rm 202
| Chair: Sanguine Byun (Yonsei University, Korea) | |
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14:30-15:05
Strategies to maximize bioactivity of green tea on glucose metabolism
Soon-Mi Shim
Sejong University, Korea
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15:05-15:40
Epigallocatechin-3-gallate reduces visceral adiposity partly through the regulation of beclin1-dependent autophagy in white adipose tissues
Yun-Hee Lee
Seoul National University, Korea
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| Chair: Sang Gil Lee (Pukyong National University, Korea) | |
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15:40-16:15
EGCG, a green tea polyphenol, inhibits human coronavirus replication
Junsoo Park
Yonsei University, Korea
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16:15-16:50
Combination of green tea catechins, polysaccharides, and flavonol prevent bronchial damage against fine dust
Juewon Kim
AMOREPACIFIC, Korea
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16:50-17:25
Immuno-stimulating mechanism and structural characteristics of rhamnogalacturonan II isolated from ginseng berry
Kwang-Soon Shin
Kyonggi University, Korea
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[S9] Changes in Food Industry Environment in the Post-COVID-19 Era
▌ Sponsored by Korea Food Industry Association
- Time: 14:30-16:40, July 8
- Venue: Rm 101-102
| Chair: Sung Rak Choi (Dongguk University, Korea) | |
|---|---|
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14:30-15:00
Changes in consumer perception on food safety in the post-COVID-19 era
Yoonmi Cho
Korea Consumer’s Rights and Interests Forum (KCRF), Korea
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15:00-15:30
New food trends and food safety in the post-COVID19 era
Yohan Yoon
Sookmyung Women’s University, Korea
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| Chair: Yong Eui Koo (Ministry of Food and Drug Safety, Korea) | |
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15:40-16:10
Transformation in food safety management technology in the post-COVID-19 era
Ari Yun
LOTTE R&D Center, Korea
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16:10-16:40
Responses in food industries in the post-COVID-19 era
Eunju Kim
International Life Science Institute of Korea, Korea
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[SS3] In-depth discussion on the identity as a discipline of 'Food Science and Technology'
▌ Sponsored by Korean Faculty Association of the Food Science and Technology (KFAFST)
- Time: 14:30-16:40, July 8
- Venue: Rm 301
| Chair: Joong Hyuck Auh (Chung-Ang University, Korea) | |
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14:30-15:00
Current review on the history of ‘Food Science and Technology’
Kwang-Geun Lee
Dongguk University, Korea
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15:00-15:30
Identity as a discipline of 'Food Science and Technology' in USA
Yong-Su Jin ONLINE
University of Illinois, USA
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15:40-16:10
Current status and role of ‘Food Science and Technology’ major in Singapore
Hyun-Gyun Yuk
Korea National University of Transportation, Korea
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16:10-16:40
Current status of discipline of ‘Food Science and Technology’ in Korea
Hye-Seong Lee
Ewha Womans University, Korea
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[D4] Recent Research Trend for Healthy Korean Traditional Food and Post COVID-19
▌ Organized by Traditional Fermented Food Division, KoSFoST
- Time: 09:00-11:30, July 8
- Venue: Rm 105-106
Trends in Development of Korean Traditionl Food Product |
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▌ Sponsored by Jeonbuk Institute for Food-Bioindustry(JIF), Kyochon F&B |
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| Chair: Se-Wook Oh (KookMin University, Korea) | |
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09:00-09:25
Microbial community of Kyejang and postbiotic compound production of Lactobacilus plantarum isolated from Kyejang, a Korean beverage
Myung-Ki Lee
Korea Food Research Institute, Korea
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09:25-9:50
Quality control technique of Hanwoo, Korean beef, for global distribution
Seung-Je Lee
Jeonbuk Iinstitute for Food-Bioindustry, Korea
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9:50-10:15
Development of Korean sauces for globalization: development of functional-sauce by Lactobacillus sp..
Jung-Bok Lee
Kyochon F&B Co., Ltd., Korea
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Globalization strategy of traditional food through fusion of science and culture |
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▌ Sponsored by NRF, National Research Foundation of Korea |
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| Chair: Sang Pil Hong (Korea Food Research Institute, Korea) | |
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10:15-10:40
Korean global intestinal health project
Do-Yeon Jeong
Microbial Institute for Fermentation Industry, Korea
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10:40-11:05
Fermentation features of Korean traditional soybean foods revealed by metaomics approaches
Che Ok Jeon
Chung-Ang University, Korea
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11:05-11:30
Innovation of traditional pot distilled spirits
Tae-Wan Kim
Korea Food Research Institute, Korea
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[D5] Innovative Bakery Technology for Health Benefit
▌ Organized by Food Biotechnology & Bioengineering Division, KoSFoST
▌ Sponsored by SPC Group
- Time: 09:00-11:30, July 8
- Venue: Rm 107-108
| Chair: Sun-Ki Kim (Chung-Ang University, Korea) | |
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09:00-09:40
Saturated fat reduction - is it still a millennium problem in the baking industry?
Suyong Lee
Sejong University, Korea
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09:40-10:20
Effects of maltogenic amylase from Lactobacillus plantarum on retrogradation of bread
Jae-Hoon Shim
Hallym University, Korea
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| Chair: Yong-Cheol Park (Kookmin University, Korea) | |
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10:20-11:00
High fiber breads for human gut microbiome
Nam Soo Han
Chungbuk National University, Korea
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11:00-11:30
Development of fermentation starters for the bakery industry
Sangmin Shim
SPC Group, Korea
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[D6] Carbohydrate Formulation as a Prebiotic: Strategies and Functional Aspects
▌ Organized by Carbohydrate Division, KoSFoST
- Time: 14:30-17:55, July 8
- Venue: Rm 103-104
| Chair: Gi-Seong Moon (Korea National University of Transportation University, Korea) | |
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14:30-14:55
Potential modulator of gut microbiome: dietary extracellular vesicles isolated bovine milk
Younghoon Kim
Seoul National University, Korea
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14:55-15:20
Current trends, characterization, health benefits of kimchi-derived oligosaccharides as prebiotics
Sung Wook Hong
World Institute of Kimchi, Korea
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15:20-15:45
Butyl-fructooligosaccharides modulate gut microbiota and ameliorate DSS-induced ulcerative colitis
Myeong Soo Park
BIFIDO Co., Ltd., Korea
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| Chair: Young-Wan Kim (Korea University, Korea) | |
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15:45-16:10
Commercialization of 2’-fucosyllactose as prebiotics and beyond
Jong-Won Yoon
Advanced Protein Technologies Corporation, Korea
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16:10-16:35
Development of new bioactive neoagarosaccharides(Dyne-NAO) produced by novel process using new microbial enzyme
Je Hyeon Lee
Dyne Bio Inc., Korea
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Graduate Student Oral Competition |
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16:40-16:55 (P06-028)
Application of coacervation of rice protein-gellan gum-rice flour to produce gluten-free food
SongI Lim
Kyonggi University, Korea
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16:55-17:10 (P06-013)
Comparison of pressure-treatment (PMT) and hydro-thermal treatment (HMT) of starch
Hui-Yun Kim
Kyung Hee University, Korea
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17:10-17:25(P06-036)
Single-molecule level DP analysis of maltooligosaccharides by alpha-hederin nanopore
Sang-Mook You
Kyung Hee University, Korea
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17:25-17:40(P06-004)
Effects of hydrocolloids on textural and physicochemical properties of soy protein Isolate-based plant cheese
Minju Song
Korea University, Korea
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17:40-17:55(P06-033)
Biochemical characterization of novel synthesized mangiferin glucoside using a commercial cyclodextrin glycosyltransferase from Thermoanaerobacter sp
jiyeon Lee
Seoul National University, Korea
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[D7] Application and Biofunctionality of Food Lipids: Updates and New Perspectives
▌ Organized by Lipid Science Division, KoSFoST
- Time: 14:30-18:00, July 8
- Venue: Rm 105-106
| Chair: JaeHwan Lee (Sungkyunkwan University, Korea) | |
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14:30-15:10
Reverse micelles in oil oxidation: what we know and what's next
Leqi Cui ONLINE
Florida State University, USA
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15:10-15:40
Effects of micro vs. nano sized emulsion on textural properties of protein gel
Mi-Jung Choi
Konkuk University, Korea
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| Chair: Eui-Cheol Shin (Gyeongsang National University, Korea) | |
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15:45-16:10
Potential of microRNA-33 as a serological biomarker in fructose induced fatty liver conditions
Jae Kyeom Kim ONLINE
University of Delaware, USA
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16:20-16:50
Rottlerin, a polyphenolic compound, reduces body adiposity by enhancing lipolysis and non-shivering thermogenesis in white adipose tissue in diet-induced obesity mice
Gwang-Woong Go
Hanyang University, Korea
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Graduate Student Oral Competition |
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16:50-17:05(P06-030)
Betulinic acid improves hepatic lipid accumulation by suppressing de novo lipogenesis via insulin and IGF-1 signaling pathways
Hyun Kyung Kim
Hanyang University, Korea
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17:05-17:20 (P05-005)
Inhalation of patchouli (Pogostemon cablin Benth.) essential oil improved metabolic parameters and fatty acid profiles in obesity-induced sprague dawley rats
Seong Jun Hong
Gyeongsang National University, Korea
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17:20-17:30(P05-002)
Structuring liquid oil into oleogel for dairy-free imitation cheese low in saturated fat
Kyungwon Moon
Sejong University, Korea
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17:30-17:40(P05-010)
Changes in the physicochemical properties of medium chain triacylglycerol during heating process
Soyoon Park
Sungkyunkwan University, Korea
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17:40-17:50(P05-009)
Effects of different droplet conditions on oxygen solubility of oil-in-water emulsion
Keuncheol Yoo
Sungkyunkwan University, Korea
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17:50-18:00(P05-006)
Impact of replacing pork backfat with oil bodies - natural pre-emulsified oil - on technological properties of meat model systems
Marie Anna Dominique Bibat
Graduate School of Chonnam National University, Korea
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[D8] Prospective Technologies for Food Packaging in the Untact Era
▌ Organized Food Packaging Division, KoSFoST
- Time: 14:30-17:50, July 8
- Venue: Rm 107-108
| Chair: Jun Tae Kim (Keimyung University, Korea) | |
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14:30-15:00
Packaging industry trends in the post-COVID-19
Jin Kie Shim
Korea Packaging Center in KITECH, Korea
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15:00-15:30
Innovative and valuable food packaging
Gyu-Hwan Cha
Give Innovative Valuable Solution Lab, Korea
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| Chair: SeungRan Yoo (World Institute of Kimchi, Korea) | |
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15:30-16:00
Development of flexible sensor technology for smart food packaging
Youngjin Cho
Korea Food Research Institute, Korea
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16:00-16:30
Applicability of starch for the development of natural biodegradable packaging materials
Ji-Hoon Kang
Hankyung National University, Korea
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Graduate Student Oral Competition |
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| Evaluatorss: Jun Tae Kim (Keimyung University, Korea) SeungRan Yoo (World Institute of Kimchi, Korea) Gye Hwa Shin (Kunsan National University, Korea) |
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16:40-16:52(P08-019)
Evaluation of exogenous melatonin treatment to extend the freshness of fresh vegetable
Athip Boonsiriwit
Yonsei University, Korea
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16:52-17:04 (P08-022)
UV-cure coating of conducting polymer onto polypropylene film surface to enable non-migratory antioxidant packaging
Kambiz Sadeghi
Yonsei University, Korea
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17:04-17:16(P08-001)
Gelatin-based functional films integrated with potato peel carbon dots
Seungjae Min
Kyung Hee University, Korea
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17:16-17:28 (P08-005)
Improved solubility of edible sweet potato starch film by acetylation/amide pectin/Ca2+ treatments for its application to powdered food packaging
Woo Taek Hong
Korea University, Korea
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17:28-17:40 (P08-015)
Effect of in-package atmospheric dielectric barrier discharge cold plasma treatment on the antimicrobial efficacy of malic acid-incorporating edible films against Salmonella in chicken breast processed meat
Ye Jeong Jeon
Seoul Women’s University, Korea
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17:40-17:52(P08-018)
Development of high thermally stable polyester blends for the production of conventional beverage bottles
Hojun Shin
Yonsei University, Korea
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[D9] The Importance of Gut Microbiome in the Post-COVID-19 Era
▌ Organized Food Microbiology Division, KoSFoST
▌ Co-organized by Center for Agricultural Microorganism and Enzyme
- Time: 14:30-18:00, July 8
- Venue: Rm 204-205
| Chair: Myung-Ji Seo (Incheon National University, Korea) | |
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14:30-15:05
Understanding enterotypes on the Korean gut microbiome to develop precision synbiotics
Hakdong Shin
Sejong University, Korea
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15:05-15:40
Resistant starch (RS)-degrading human gut Bifidobacterium and analysis of their RS-degrading enzymes through comparative genomics
Dong-Hyun Jung
Nakdonggang National Institute of Biological Resources, Korea
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15:40-16:15
Strict anaerobic gut microbiota for next generation probiotics
Byoung-Chan Kim
Korea Research Institute of Bioscience and Biotechnology; HealthBiome, Inc., Korea
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Graduate Student Oral Competition |
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| Chair: Sunae Kim (Ewha Womans University, Korea) | |
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16:25-16:40(P12-061)
Isolation and identification of potentially pathogenic microorganisms associated with dental caries in human teeth biofilms
Chen Xiuqin
Kangwon National University, Korea
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16:40-16:55 (P12-122)
Carbohydrate-binding module improves the catalytic efficiency of Thermoanaerobacter thermocopriae derived cycloisomaltooligosaccharide glucanotransferase
Seong-Jin Hong
Chonnam National University, Korea
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16:55-17:10(P12-128)
Genome-wide multi-omics analysis of mucin-degrading bacteria reveals their nutrient-dependent distinct metabolic features in the human gut
Kyoung Su Kim
Yonsei University, Korea
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17:15-17:30(P12-051)
In vitro inhibitory effect of bacterial lysates from probiotic Lactobacillus plantarum and Lactobacillus rhamnosus GG on periodontal inflammation
Min Young Kim
Dongguk University, Korea
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17:30-17:45(P12-052)
Improvement of L-carnitine and ginsenoside contents in fermented ginseng by using Monascus ruber
Minhae Hong
Seoul National University, Korea
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17:45-18:00(P12-088)
Isolation of bacterial cellulose (BC)-producing Komagataeibacter species and production of BC by using Makgeolli lees
Soo-Min Yim
Kyung Hee University, Korea
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- Time: 09:00-11:30, July 8
- Venue: 1F Exhibition & Poster Hall
- P01 Food Analysis
- P03 Soybean Processing
- P04 Sensory Consumer Science & etc.
- P05 Lipid Science
- Time: 14:30-18:00, July 8
- Venue: 1F Exhibition & Poster Hall
- P07 Nutrition
- P11 Health Functionality