July 7 |
July 8 |
July 9 |
[PL3] Plenary Lecture 3: Distinguished Lifetime Achievement Award Lecturer
Chair: Jong-Bang Eun (Chonnam National University, Korea) | |
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09:00-09:50
Dual faces of microorganisms in food: harmful and beneficial role
Deog-Hwan Oh
Kangwon National University, Korea
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[IS5] The Potential of Fermented Foods: Fermented Vegetable Products
▌ Organized by World Institute of Kimchi
Chair: Sang-Ho Yoo (Sejong University, Korea) | |
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10:00-10:35
Differentiated identity of kimchi from the perspective of cultural origin
Chae-Lin Park
World Institute of Kimchi, Korea
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10:35-11:10
Current status of the geographical indication system in Korea and registration of Korean kimchi
Young-Min Kim
Korea Geographical indication product association, Korea
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Chair: Hae-Jeung Lee (Gachon University, Korea) | |
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11:10-11:45
Is kimchi the secret to the low COVID-19 death rate of Koreans?
Jean Bousque ONLINE
Montpellier University, France
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11:45-12:20
Development of buffer capacity models to assess the effects of pH changes on vegetable fermentation microbiota and quality
Fred Breidt ONLINE
USDA; ARS Microbiologist, USA
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[IS6] The Current Technology of Replacement of Animal Derived Foods and their Safety
▌ Organized by Animal Derived Food Division, KoSFoST
Chair: Koo Bok Chin (Chonnam National University, Korea) | |
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14:00-14:30
Cellular agriculture as an emerging food production system
Reza Ovissipour ONLINE
Virginia Tech, USA
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14:30-15:00
Muscle tissue engineering in cultured meat
Arin Dogan ONLINE
Mosameat Co. Inc., The Netherlands
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Chair: Cheorun Jo (Seoul National University, Korea) | |
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15:00-15:30
Study for development of cell cultured meat using bovine muscle stem cells
Jungseok Choi
Chungbuk National University, Korea
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15:30-16:00
Development aspects of animal food alternatives
Hyemin Oh
Sookmyung Women¡¯s University, Korea
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[S10] Food Trends after the Pandemic and Optimum Nutritional Management in Elderly Population
▌ Sponsored by DSM
Chair: Ji Yeon Kim (Seoul National University of Science and Technology, Korea) | |
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10:00-10:50
Six growth strategies in senior food after COVID-19
Peter Wennström ONLINE
Healthy Marketing Team, Sweden
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10:50-11:40
Optimum nutritional management in the Asia-Pacific elderly population
Taichi Inui ONLINE
Nutrition Science & Advocacy (DSM APAC), Japan
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11:40-12:30
Health problems and nutritional solutions for the seniors in the aging society
Suhee Kim
Daesang Life Science, Korea
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[S11] Natural Functional Materials & Product Development Strategy for the Immune/Metabolic Regulation
▌ Sponsored by East Coast Life Sciences Institute, Gangneung-Wonju National University
Chair: SangGuan You (Gangneung-Wonju National University, Korea) | |
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10:00-10:35
Immunostimulating effects of Codium fragile extract and their application in the food industry
Dae-Hee Lee
Gangneung-Wonju National University, Korea
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10:35-11:10
Roles of lucidomol A as immunomodulating agent in macrophages
Chang Sup Lee
Gyeongsang National University, Korea
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Chair: Dae-Hee Lee (Gangneung-Wonju National University, Korea) | |
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11:20-11:55
Commercialization of Lactobacillus gasseri BNR17, a weight management probiotic
Bong Jun Jung
AceBiome, Inc., Korea
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11:55-12:30
Development of products to improve memory functions of Scrophularia buergeriana root extract
Bong-Keun Choi
NUON Co., Ltd., Korea
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[S12] Safety Monitoring and Functionality of Korean Traditional Fermented Food
▌ Sponsored by Microbial Institute for Fermentation Industry
Chair: Geun-Seoup Song (Chonbuk National University, Korea) | |
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14:00-14:30
Functional properties and safety monitoring of Korean traditional fermented products
Do-Youn Jeong
Microbial Institute for Fermentation Industry, Korea
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14:30-15:00
Efficacy of Doenjang, a traditional Korean fermented food, against dextran sulfate sodium-induced ulcerative colitis: effect of distribution of microorganisms
Kwang-Huyn Park
Nambu University, Korea
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15:00-15:30
Fermented soybean foods: microbiology & health benefits
Soo-Wan Chae
Chonbuk National University, Korea
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[D10] The Health Benefits of Soybeans Attracting Attention in the Post COVID-19 Pandemic Era
▌ Organized by Soy Processing & Utilization Division, KoSFoST
Chair: Mi-Kyung Sung (Sookmyung Women's University, Korea) | |
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10:00-10:30
Functional foods in the management of chronic diseases
Bahram H. Arjmandi ONLINE
Florida State University, USA
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10:30-11:00
Potential effect of equol, a metabolite of soy isoflavone daidzein, on heart and brain
Akira Sekikawa ONLINE
University of Pittsburgh, USA
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11:00-11:30
Soy flavonoids prevent cognitive deficits induced by intra-gastrointestinal administration of beta-amyloid
Julia Y.H. Liu ONLINE
The Chinese University of Hong Kong, China
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11:30-12:00
Recent innovations in processing technologies for enhancement of health benefits and nutritional quality of soymilk
Jae Kwon Choi
Dr.Chung's Food Co., Ltd., Korea
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[D11] Trends and Prospect in Market of HMR (Home Meal Replacement)
▌ Organized by Product Development Division, KoSFoST
Chair: Youngjae Shin (Dankook University, Korea) | |
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10:00-10:30
Addition of quality to convenience: current status and future of HMR products
Hyunhee Koo
OTTOGI R&D Center, Korea
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10:30-11:00
Trends and prospect in market of home meal replacement (HMR)
Hack-Youn Kim
Kongju National University, Korea
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11:00-11:30
Changes in the HMR food market due to COVID-19
MyungHee Byun
Daesang R&D Center, Korea
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Chair: Young-Jun Kim (Seoul National University of Science & Technology, Korea) | |
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11:30-12:00
HMR product trends and status in the Korean convenience store market
Tae-woo Kim
Lotte R&D Center, Korea
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12:00-12:30
Current status of recent sterilization technology related to HMR
Hee-Jeong Hwang
Dongguk University, Korea
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[D12] Regulatory Sandbox to Revitalize the Food Industry
▌ Organized by Food Laws and Regulations Division, KoSFoST
Chair: Haewon Jang (Sungshin Womens University, Korea) | |
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10:00-10:30
Introduction and reviews on the ¡®regulatory sandbox¡¯
Kwang-Geun Lee
Dongguk University, Korea
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10:30-11:00
The present and future of food startups through regulatory sandboxes
Joo-Hyoung Lee
National Food Safety Information service, Korea
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Chair: Joo Hyoung Lee (National Food Safety Information service, Korea) | |
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11:00-11:30
Improving regulations on the food service industry in shared kitchens and making food service industry
Jaeseok Lee
Monthly Kitchen, Korea
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11:30-11:50
Regulations and future challenges on personalized nutrition
Yeonkyung Lee
Amway Korea Ltd., Korea
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[D13] Globalization of Traditional Distilled Spirits through Multi-disciplinary Science Convergence
▌ Organized by Brewing Science Division, KoSFoST
Chair: Seok Tae Jeong (National Institute of Agricultural Sciences, RDA, Korea) | |
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14:00-14:30
Enhanced survival rate of freeze-dried yeast starter by combination of protectants
Young-Wook Chin
Korea Food Research Institute, Korea
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14:30-15:00
Distilled spirit maturation in ceramic Onggi containers and CFD analysis of distillation
Jung Hoon Choi
Korea Institute of Ceramic Engineering and Technology, Korea
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15:00-15:30
A quantitative assessment of Tylosis within vessel for production of wooden barrels for aging by oak tree
Jin-Taek Kang
National Institute of Forest Science, Korea
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15:30-16:00
New product development of Korean distilled spirit (Soju) on the traditional Sojut-gori innovation and Korean oak tree species
Tae-Wan Kim
Korea Food Research Institute, Korea
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[D14] Functional Foods for Skin Health
▌ Organized by Health Functional Foods Division, KoSFoST
Chair: Hyungeun Yoon (Sungshin Womens University, Korea) | |
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14:00-14:35
Gut microbiome dysbiosis as a crucial effector of atopic dermatitis
Heenam Stanley Kim
Korea University, Korea
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14:35-15:10
Identification of matrix metalloproteinase-1-suppressive peptides in feather keratin hydrolysate
Nam Joo Kang
Kyungpook National University, Korea
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Chair: Sanguine Byun (Yonsei University, Korea) | |
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15:20-15:55
Ornamental rose: the future inner-beauty ingredient
Tae-Gyu Lim
Sejong University, Korea
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15:55-16:30
Beauty-from-within: nature-inspired skin & body care
Sun Hee Lee
COSMAXBIO, Korea
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[D15] Trends and Prospects for Industry of Natural Flavorings
▌ Organized by Food Ingredients Division, KoSFoST
Chair: In Hee Cho (Wonkwang University, Korea) | |
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14:00-14:40
Trends and prospects in food flavor development
Imre Blank ONLINE
Zhejiang Yiming Foods Co, China
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14:40-15:10
Domestic natural flavors market trend and forecast
Jae Soon Oh
JFF Co., Korea
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15:10-15:40
Global regulations on manufacturing methods of natural flavorings
Young-Suk Kim
Ewha Womans University, Korea
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15:40-16:10
Challenges and proposal in regulating natural flavorings in Korea for global harmonization
JaeHwan Lee
Sungkyunkwan University, Korea
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[D16] Advanced Science and Technology in Seafood Utilization for Human Health
▌ Organized by Aquatic Food Products Division, KoSFoST
Chair: Sang Gil Lee (Pukyong National University, Korea) | |
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14:00-14:30
Biological activities of vanadium-binding proteins purified from sea pineapple Halocynthia roretzi
Sang Moo Kim
Gangneung-Wonju National University, Korea
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14:40-15:10
Antihypertensive effect of flounder fish hydrolysates and their peptides for developing a health functional food
You-Jin Jeon
Jeju National University, Korea
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Chair: Hyun-Joong Kim (Mokpo National University, Korea) | |
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15:20-15:50
Current research on food safety associated with fish products from aquaculture
Seunghyung Lee
Pukyong National University, Korea
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16:00-16:30
Human health risk assessment from the presence of cyanotoxin accumulation in fish and sustainable methods for decontamination of cyanotoxin
Seungjun Lee
Pukyong National University, Korea
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[SS4] Award Lecture (InGye Award · Ottogi Ham Taiho Academic Award · KFIA Academic Award)
Chair: Gi Dong Han (Yeungnam University, Korea) | |
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10:00-10:40
Odorants, volatiles and metabolites in foods
Young-Suk Kim
Ewha Womans University, Korea
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Chair: Sea Cheol Min (Seoul Women's University, Korea) | |
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10:50-11:30
Study of lipid oxidation mechanisms: past, present, and future - theory and practical application
JaeHwan Lee
Sungkyunkwan University, Korea
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Chair: Hyungjae Lee (Dankook University, Korea) | |
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11:40-12:20
Regulations on labeling¡¤advertisement of foods for special dietary purpose and functionality of general foods
Myung-Sub Chung
Chung Ang University, Korea
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[SS5] The 3rd Women in Food Science
▌ Organized by The KoSFoST¡¯s Women¡¯s Committee
▌ Sponsored by Amway Korea Ltd.
Opening address |
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14:00-14:20
Jiyeon Chun (Chairwoman, The KoSFoST¡¯s Women¡¯s Committee) Jong-Bang Eun (President, KoSFoST) Kwang-Geun Lee (President, Korean Faculty Assoc. Food Sci. & Technol.) Hyung-Hee Baek, Hyun-Dong Paik (Former President, Korean Faculty Assoc. Food Sci. & Technol.) |
Chair: Ok Kyung Koo (Gyeongsang National University, Korea) | |
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14:20-14:45
The new path of the KWOC
Jiyeon Chun
Sunchon National University, Korea
|
14:45-15:15
The dynamics and paradigm shift of role of women¡¯s food scientist
Yanghee Cho
Amway Korea, Korea
|
Moderator: Hye-Seong Lee (Ewha Womans University, Korea) | |
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Panel & Free Discussion : ¡°Promoting social participation of women in food science¡± | |
15:25-16:25
Yanghee Cho (Amway Korea, Korea) Hyang-Sook Chun (Chung-Ang University, Korea) Moo-Yeol Baik (Kyung Hee University, Korea) Yoonsook Kim (Korea Food Research Institute, Korea) Mi-Jung Choi (Konkuk University, Korea) |
A Raffle & Closing | |
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16:25-
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