Speaker
|
PL |
| Dr. Jee-Young Imm | |
| Kookmin University, Korea | |
| Chemistry and bioactivity of dairy components: Old ingredients for new solution |
|
PL |
| Dr. Mario Estévez | |
| University of Extremadura, Spain | |
| Ultraprocessed foods, protein oxidation and health concerns: pathophysiological mechanisms |
|
Keynote (GS2) |
| Dr. Kwangcheol Casey Jeong | |
| University of Florida, US | |
| Exploring the impact of gut microbiome on animal traits |
|
Keynote (GS4) |
| Dr. Hyung-Yong Kim | |
| Insilicogen, Inc. | |
| Exploring Subtle Marbling Indicators in Hanwoo Sirloin through Image Data Analysis |
|
Keynote (GS5) |
| Dr. Jiuk Kim | |
| Fonterra, New Zealand | |
| Dairy talk: Dairy technology and sustainability trend |
|
Keynote (GS7) |
| Dr. Wangang Zhang | |
| Nanjing Agricultural University, China | |
| Protein post-translational modification and fresh meat quality: emphasis on protein S-nitrosylation |
|
Speaker (SS1) |
| Dr. Yunhee Whang | |
| Compecs Inc., Korea | |
| Using AI tools for writing research papers: tips and best practices |
|
Speaker (SS1) |
| Dr. Sejong Oh | |
| Chonnam National University, Korea | |
| Is redundant publishing and text recycling a violation of research ethics in sciences? |
|
Speaker (GS9) |
| Jae-Hwan Ahn | |
| Korea Food Research Institute | |
| Novel evaporative cooling system based on ice thermal energy storage technology for food cold storage |
|
Speaker (GS9) |
| Dongwoo Kim | |
| Korea Institute of Energy Research | |
| Data-Driven Machine Learning-Based Study Cases on Household Energy Saving |
|
Speaker (GS9) |
| Ji-Young Kim | |
| Korea Food Research Institute | |
| Development of Dynamic Model for Real-Time Monitoring of Egg during Distribution |
|
Speaker (GS9) |
| Yongseok Jeon | |
| Ajou University | |
| High-efficiency cooling energy storage technology for low-carbon food cold chains |
|
Speaker (YS2) |
| Heekuk Park | |
| Microbiome Core, Columbia University Irving Medical Center | |
|
1. Decoding the Microbiome: Opportunities, Challenges, and Technical Frontiers 2. Exploring the Role of Cervicovaginal Microbiome Diversity in HPV and HIV-Associated Cervical Cancer: A Focus on Community State Types and Microbial Diversity |
Workshops Chair: Prof. Sung Hee Park (Seoul National University of Science and Technology) | |
| W1 | Metagenome analysis: 16S Amplicon and Shotgun Sequencing Methods (CJ Bioscience, Inc., Korea) |
| W2 | Career Opportunities at the KFRI: Information Session at KoSFA Dr. Hak Soo Jung (Korea Food Research Institute, Korea) |
| W3 | Multiphysics Simulation : Application in Food Processing Prof. Won Choi (Seoul National University, Korea) |
Special Session : Policies on Animal Source Foods in Response to Demographic Change Chair: Prof. Seon-Tea Joo (Gyeongsang National University) | |
| SS 1 | Changes in Livestock Product Consumption by Household Characteristics Senior Deputy Director, Songhyun Hong (Ministry of Agriculture, Food and Rural Affairs, Korea) |
| SS 2 | Safety Policies for Livestock Products in Response to Demographic and Social Changes. Director, Sung-il Kim (Ministry of Food and Drug Safety, Korea) |
Plenary Session 1 : Customized Meat Processing for Various Age Groups Chair: Prof. Inho Hwang (Jeonbuk National University) | |
| PL 1-1 | Contemporary Grass-Fed Beef in the U.S. – Fatty Acid Composition and Sensory Attributes Dr. Stephen B. Smith (Texas A&M, USA) |
| PL 1-2 | The future of meat: Innvoations in what and how we produce Prof. Cheorun Jo (Seoul National University, Korea) |
Plenary Session 2 : Dairy Processing Innovations Addressing Demographic Shifts Chair: Prof. Myoung Soo Nam (Chungnam National University) | |
| PL 2-1 | Probiotic and Dairy Demographic Shifts Affect Consumerism, Legislation and Research: A China's Perspective Dr. Min Tze Liong (Diprobio, Co., China) |
| PL 2-2 | Probiotics for Healthy Ageing: Opportunities and Innovative Practices in Japan Dr. Jin-Zhong Xiao (Morinaga Milk Industry, Japan) |
Keynote Session 1: Age-Specific Meat Processing for Enhanced Digestibility Chair: Prof. Ki-Chang Nam (Sunchon National University) | |
| KS 1-1 | TBD Prof. Lovedeep Kaur (Massey University, New Zealand) |
| KS 1-2 | Food Tech. for elderly-friendly food Dr. Bum Keun Kim (Korea Food Research Institute, Korea) |
| KS 1-3 | TBD Prof. Xi Feng (San José State University, USA) |
| KS 1-4 | TBD Prof. Xavier Fernandez Hospital (Universidad Complutense de Madrid, Spain) |
Keynote Session 2: Microbiome-Based Dairy Processing Technology for Life Stage-Specific Needs Chair: Prof. Jeeyoung Imm (Kookmin University) | |
| KS 2-1 | The Prebiotic Potential of Whey Protein Phospholipid Concentrate (WPPC) in Promoting Growth and Binding of Limosilactobacillus reuteri Prof. Jee-Hwan Oh (University of Wisconsin-Madison, USA) |
| KS 2-2 | Characterizing Key Metabolic Contributors within the Human Gut Microbiota Prof. Che Ok Jeon (Chung-Ang University, Korea) |
| KS 2-3 | Bovine Gut Microbiome: Effects of Castration and Fecal Microbiota Transplantation Prof. Jin-Woo Bae (Kyung Hee University, Korea) |
| KS 2-4 | Probiotics-originated Extracellular Vesicels: Perspectives and Applications in Dairy Foods Prof. Younghoon Kim (Seoul National University, Korea) |
Young Scientist Chair: Prof. Sin-Young Park (Kongju National University) | |
| YS 1 | Production of milk components using cell culture technique Dr. Hyuk Cheol Kwon (Konkuk University, Korea) |
| YS 2 | Effect of Psyllium Husk as a Novel Hydrocolloid on Quality Properties and In Vitro Digestibility of Meat Products at Different Salt Concentrations Dr. Ji Seon Choi (Chonnam National University, Korea) |
| YS 3 | Physicochemical Properties of Various Types of Animal-based Gelatin Bio-ink for 3D Bio-printing Dr. Kyu-Min Kang (Kongju National University, Korea) |
| YS 4 | Strategies to modulate protein and lipid digestion in vitro for healthier meat product development Dr. Seonmin Lee (Chungnam National University, Korea) |
| YS 5 | Development and quality evaluation of texture-modified meat products using plant protein-based formulations Dr. Yun Jeong Kim (Korea Food Research Institute, Korea) |
Special Issue Chair: Prof. Samooel Jung (Chungnam National University) | |
| SS 1 | Meat Upcycling: Enhancing Sustainability and Reducing Waste in the Meat Industry Prof. Dinesh D. Jayasena (Uva Wellassa University, Sri Lanka) |
| SS 2 | A Multidisciplinary Perspective on Meat Flavor Science: Current Insights and Future Directions Prof. Liu Xi (Beihua University, China) |
| SS 3 | Improving meat quality through some animal husbandry practices in Mongolia Prof. Dashmaa Dashdorj (Mongolian University of Life Sciences, Mongolia) |
| SS 4 | Investigation of the Relative Sweetness for Infant Formulas by Various Instrumental Approach Prof. Chang-Hwan Oh (Semyung University, Korea) |
General Session 1: Eco-Friendly Upcycling Meat Processing Technology Chair: Prof. Cheorun Jo (Seoul National University) | |
| GS 1-1 | Research and industrialization of animal slaughter by-products Prof. Sun-Jin Hur (Chung-Ang University, Korea) |
| GS 1-2 | TBD Dr. Jihan Kim (Agresearch, New Zealand) |
| GS 1-3 | Analysis of Functional Bioactive Substances from Insect for Sustainable Livestock Production Prof. Sungkwon Park (Sejong University, Korea) |
General Session 2: Dairy Processing for Functional Benefits in Healthy Aging Chair: Prof. Kyoung-Sik Han (Sahmyook University) | |
| GS 2-1 | The Role of Probiotics in Healthy Aging: From Gut Health to Immunity Prof. Hwang Dahyun (Hoseo University, Korea) |
| GS 2-2 | TBD Prof. Seok-Seong Kang (Dongguk University, Korea) |
| GS 2-3 | Opening the Era of ‘Longtiful’: Developing Functional Ingredients for Healthy Living and Beautiful Aging Dr. Joo Yun Kim (hyLabs, Korea) |
General Session 3: Future Protein Technologies for Sustainability Chair: Prof. Aera Jang (Kangwon National University) | |
| GS 3-1 | TBD Prof. JongKyoo Kim (Michigan State University, USA) |
| GS 3-2 | TBD Dr. Hee-Yeon Hwang (Korea Basic Science Institute, Korea) |
| GS 3-3 | TBD Prof. Ji-Yeon Chun (Jeju National University, Korea) |
| GS 3-4 | TBD Dr. Ding Shijie (Nanjing Agricultural University, China) |
General Session 4: Precision Fermentation for High-Value Dairy Product Innovation Chair: Prof. Mee-Ryung Lee (Daegu University) | |
| GS 4-1 | Development of C. elegans in aging research: From molecular insights to therapeutic application for healthy aging Dr. Junhyo Cho (University of Maryland, USA) |
| GS 4-2 | Commercialization of human milk oligosaccharide 2’-fucosyllactose using precision fermentation technology Dr. Jong-Won Yoon (AP Technology, Korea) |
| GS 4-3 | Precision Probiotics for Persister State Modulation Prof. Sooyeon Song (Jeonbuk National University, Korea) |
| GS 4-4 | Production of Fermented Milk with Anti-Inflammatory Effects through Modulation of Gut Microbiota Composition Prof. Hyemin Oh (Sookmyung Women’s University, Korea) |
Industry Session by Korea Food Research Institute: Technology for a Low-Carbon Cold Chain in the Food Industry Chair: Dr. Jong-Hoon Kim (Korea Food Research Institute) | |
| IS 1-1 | TBD Dr. Jae-Hwan Ahn (Korea Food Research Institute, Korea) |
| IS 1-2 | TBD Dr. Yun-Sang Choi (Korea Food Research Institute, Korea) |
| IS 1-3 | TBD TBD (Korea Food Research Institute, Korea) |
| IS 1-4 | TBD TBD (Korea Institute of Energy Research, Korea) |
Industry Session by National Institute of Animal Science: High-Tech for Customized Animal Resources Production and Processing Technology Chair: Dr. Geunho Kang (Korea Food Research Institute) | |
| IS 2-1 | Hybridized Custom Meat Production and Processing: Innovations in Cultivated Meat using Edible Scaffolds and 3D Printing Prof. Jin-Kyu Rhee (Ewha Womans University, Korea) |
| IS 2-2 | Current status of livestock by-products and utilization technology for improving value-addition Dr. Won Seo Park (National Institute of Animal Science, Korea) |
| IS 2-3 | Development of dairy products for elderly in NIAS Dr. Junsang Ham (National Institute of Animal Science, Korea) |
| IS 2-4 | Current Status of AI-Based Slaughter Process Replacement Robot Automation System Director, Won-Seok Park (ROBOS, Korea) |