[S1-1] Combination effect of X-ray and natural antimicrobial agents on the inactivation of pathogenic bacteria on foods and its synergistic mechanisms

Jae-Won Ha

Hankyong National University

[S1-2] Application of irradiation and cold plasma for storage stability of crops

Hyun-Joo Kim

National Institute of Crop Science

[S1-3] Low-temperature sterilization and food storage extension using plasma technology

Seungil Park

Korea Institute of Fusion Energy

[S1-4] Strategies for the diverse application of food irradiation technology

Beom-Seok Song

Korea Atomic Energy Research Institute

[S2-1] Different effects of various edible salts on mitochondrial function in skeletal muscle and brain

Kyung-Sik Ham

Mokpo National University

[S2-2] Anticancer activities of bamboo salt and K-fermented foods

Kun-Young Park

Busan National University

[S2-3] Therapeutic Potential of Bamboo Salt: Immune Enhancement Leading to Anti-cancer and COVID-19 Protective Effects

Hyun-Ja Jeong

Hoseo University

[S3-1] Blue food-based lipid metabolism regulation and antimyopenia and neuroprotective effects using olive flounder by-product hydrolysate

Bomi Ryu

Pukyung National University

[S3-2] Profiling of natural products for improving liver function using mass spectrometry and development of marker substances

Yoonjo Chong

Jeonbuk National University

[S3-3] Introduction to the principles and application examples of spatial imaging using mass spectrometry equipment

Chiyoul Park

WatersKorea

[S4-1] Measures to Stabilize the Supply and Demand of Root Vegetables

Dong Wook Kim

Ministry of Agriculture, Food and Rural Affairs Horticulture Industry Division

[S4-2] Investigation and Construction of Metabolite DB (Anthocyanins) in Purple Radish

Seung-Hun Chae

Chonnam National University

[S4-3] Climate-related Challenges in Radish Production and Upcycling-based Processing Strategies

Ye Hei Seo

K&P FOOD

[S5-1] Food upcycling commercialization and challenges

MIN ALEXANDERMYOUNGJOON

REHARVEST CO., LTD.

[S5-2] Development and Integration of Upcycled Functional Ingredients into Bakery Products: Case Studies and Strategies

Dong Jin Moon

The Bread Blue Co., Ltd.

[S5-3] Upcycled Cabbage Biomass for Health Functional Foods and Bio-based Applications

Tae-Gyu Lim

Sejong University

[S5-4] Development of functional labeled hangover relief food with water dropwort

Chan-Hun Jung

Jeonju AgroBio-Materials Institute

[S6-1] Development and future prospects of mushroom-based plant meat alternatives

Bon-Jae Goo

Kongju National University

[S6-2] Development and industrialization strategies for alternative meat using Jangheung log-cultivated oak mushrooms

Kyunghoon Park

Wemeet

[S6-3] Healthy food development from regional resources and marketing strategies

Dongjoo Bing

The Mediterranean

[S6-4] Current Status and Market Trends of Log-Cultivated Shiitake and Other Forest Mushrooms

Rhim Ryoo

National Institute of Forest Science

[S7-1] Postharvest quality maintenance and stress response in horticultural crops

Gi-Un Seong

Korea Food Research Institute

[S7-2] AI-based Storage and Distribution System for Kimchi Cabbage Supply and Demand

Min-Sun Chang

National Institute of Horticultural and Herbal Science

[S7-3] Molecular Insights into Fruit Quality Control via Omics Approaches

Kyeonglim Min

Seoul National University

[S8-1] 

Jihyun Yun

Willog Co., Ltd.

[S8-2] Improvement of refrigeration temperature management standards (focusing on regulatory impact analysis)

Wonyong Kim

National Food Safety Information Service

[S8-3] Outlook for Korean Refrigerated Food Exports and Regulatory Improvement Strategies

Min Chul Kang

Global Regulatory Center, Corporate Technology Office of Pulmuone

[S9-1] Understanding the Sixth Industrialization and Strategies for Its Revitalization

Jin-hyeong Choi

Jeonbuk Special Self-Governing Province Center for Rural Convergence and Integrated Industry Support

[S9-2] Research Status of Simultaneous Analysis of Multi-Pesticide Residues in Agricultural Products

Chang-Jo Kim

National Agricultural Products Quality Management Service

[S9-3] Funtional Food Development from Tradition Fruits: Preclinical Efficacy Assessment of Peach and Plum Extracts

geum-hwa Lee

Non-Clinical Evaluation Center Biomedical Research Institute, Jeonbuk National University Hospital

[S10-1] An Overview of Support for K-Food Exports

Jinhyang Suh

Ministry of Food and Drug Safety

[S10-2] Export Food Regulation Information Service - CES Food Database

Joon-Goo Lee

Seoul National University of Science and Technology

[S10-3] Application of AI for control of Food safety

Woo-Ju Kim

Seoul National University of Science and Technology

[S10-4] Collection and Analysis of Food Related Risk Information for K-Food Exports

Yoonje Chang

National Food Safety Information service

[S11-1] Strategic Securing of the National Vaccine Antigen Library Based on Rapid and Efficient Evaluation

Hyunjung An

Korea Advanced Center for Vaccine Development

[S11-2] Avian Influenza: Current status and Response Strategies

Yong Myung Kang

Kyungpook National University

[S11-3] Ultra-Sensitive and Multiplex Lateral Flow Immunosensor for On-Site Detection of Respiratory Viruses

Min-Gon Kim

Gwangju Institute of Science and Technology

[S12-1] Research on the Utilization and Value Enhancement of Fermentation Microorganisms (Starter Cultures, Dietary Supplements)

So-Young Kim

Rural Development Administration, National Institute of Crop and Food Science

[S12-2] Establishment of a Probiotics-Multiomics Database to Enhance Applications in the Agri-Food Industry

Hakdong Shin

Sejong University

[S12-3] Sustainable Fermentation-Derived Bioactives: From Science to Industry

Jin Seok Moon

Ildong Bioscience Co., Ltd

[S13-1] Quality Analysis of Ginseng Using Hyperspectral Imaging

Gyuseok Lee

Korea Food Research Institute

[S13-2] Primary and Secondary Metabolite Profiling of Red Pepper under Different Storage Temperatures

Jihyun Lee

Seoul National University

[S13-3] Development of a vision-based automated/robot system for abnormal object detection in kimchi

Sung Soo Park

Visol

[S14-1] Imported Food Safety Management that the Public Wants

Hyang Ki Lee

Consumers Union of Korea

[S14-2] International Regulatory Frameworks on Imported Food Safety: Trends and Challenges under the WTO SPS Agreement and Beyond

Kichang Chung

Lee & Ko

[S14-3] Domestic and International Management Cases for Imported Foods

Dong Sung An

Ministry of Food and Drug Safety

[S15-1] Action Plan for Food Packaging Materials Regulatory Compliance and Management in Korea

Hyung Il Kim

Ministry of Food and Drug Safety

[S15-2] Safety Management System for Food Contact Materials in Foreign Countries: Focusing on the Positive List System (PLS)

Jaeyun Choi

Korea University

[S15-3] Analysis of Safety Management Standards and Hazard Information for Food Contact Materials (FCMs) – Focus on Synthetic Resin-Based Materials –

Min Kyung Song

Korea Natural Resource & Economic Research Institute

[S16-1] Smart logistics system for fresh food exports

Do-Myeong Park

Smart Logistics R&D Center

[S16-2] Development of a food quality prediction and monitoring system

Sangoh Kim

Dankook university

[S16-3] Measures to Improve the Quality of Agri-Food Packaging Boxes for Export

Suil Kim

Kim‘s Packaging Research Institute

[S17-1] Study on Safety Management Framework for Persistent Organic Pollutants in Food

Ji Woo Seo

National Institute of Food and Safety Safety Eavaluation

[S17-2] Development of a simultaneous analytical method for chlorostyrenes in food

Joon-Goo Lee

Seoul National University of Science and Technology

[S17-3] Study on toxicity and health risk assessment of chlorostyrenes

Jiyeon Yang

Yonsei University

[S17-4] Analysis of PBDEs in Food using ID-HRGC/HRMS

Youn-Seok Kang

Eurofins Korea Co. Ltd

[S18-1] Development of on-site detection sensor for preventing health disorders caused by excessive ingredients in fruits and vegetables

Youngjin Cho

Korea Food Research Institute

[S18-2] Retail ESG ‘PSI (Product Sustainability Initiative)’

Donghyuk Kim

Emart Inc.

[S18-3] Technological Developments and Case Applications for Resource-Circulating Transition of Secondary Packaging in Cold Chain Logistics

Chang Hyeong Lee

Thermolab Korea Co., Ltd.

[S19-1] Current Status of the National Food and Nutrient Database

Soon Kyu Lee

Ministry of food & Drug Safety

[S19-2] Why Consumer Insights Matter in Food and Nutrient Database Utilization

Ji Youn Hong

Korea University

[S19-3] Building and Utilizing a Food and Nutrient Database for Healthcare Services

Nero Lee

Kakao Healthcare

[S19-4] Personalized Meal Recipe Generation Technology Using Food Nutrient DB

Hyung Mi Kim

Medisola

[S20-1] Effect of Ishige okamurae extract on osteoclastogenesis in vitro and in vivo

Kil-Nam Kim

Korea Basic Science Institute

[S20-2] Investigation of the Therapeutic Potential of Extracts from Wildlife Native to Korean Islands for Metabolic Disorders

Wook-Chul Kim

Soonchunhyang University

[S20-3] Natural resources in the development of K-Health and K-Beauty

Ju-Hyoung Park

Dankook university

[S21-1] Memory-Enhancing Effects and Mechanisms of Traditional Fermented Soybeans (Jang): Associations with Body Water Balance, Neuroinflammation, and Gut Microbiota

Sunmin Park

Hoseo University

[S21-2] Cheonggukjang alters cholesterol and bile acid metabolism via the recovery of the imbalance in gut microbiota in hypercholesterolemic mice

Anna Han

Jeonbuk National University

[S21-3] A Clinical Study on the Effect of Cheonggukjang on the Relief of Menopausal Symptoms

A Lum Han

Wonkwang University hospital

[S22-1] Deep Learning-Based Rapid Pathogen Detection Platform for Smarter Food Safety

Hyeon Woo Park

Korea University

[S22-2] Studies on the development of food specialized smart sensors using the fourth industrial revolution

Jung Il Park

Korea Agency of HACCP Accreditation and Services

[S22-3] Case study on building a Smart HACCP leading model

Eun Young Jeon

CJ Cheiljedang

[S24-1] Strategic Development and Application of Functional Ingredients Derived from Root Vegetables: Focus on Radish, Onion, and Garlic

Ji Youn Hong

Korea University

[S24-2] A Theoretical Background and Field Application for Storage Management of Stockpile Agricultural Products

Jeong Hee Choi

Korea Food Research Institute

[S24-3] Establishment of a food upcycling research support center and commercialization direction using root vegetables (radish, onion, garlic)

Jaechang Lee

Naju City Hall, Agriculture and Food Industry Division

[S25-1] Utilization of near-infrared (NIR) spectroscopy for dried laver quality assessment

Kyoung in Lee

Mokpo Seafood Export Center

[S25-2] Analysis of the correlation between quality and taste of dried laver products

Yeong Seung Yun

Mokpo Marine Food-Industry Research Center

[S25-3] Development of the AI-Based Dried GIM Quality Grading Solution

Hyung Gon Jeong

Tmaxtibero

[S26-1] Effectiveness of Combined Exercise for Sarcopenia Prevention in the Super-Aged Population

Sunghoon Shin

Yeungnam University

[S26-2] Screening of Sustainable Natural Resources for Anti-Sarcopenic Potentia

Choon Young Kim

Yeungnam University

[S26-3] Study on Physicochemical, Functional, and Myogenic Properties of Enzyme-Assisted Aqueous Extracts from Pisum sativum (Pea)

Juhae Kim

Hoseo University

[S27-1] Smart integration of AI, IoT, robotics and 3D printing advancing applied food science

Sangoh Kim

Dankook University

[S27-2] Generating Food Nutrition data using generative models

Hyein Seo

Korea Food Research Institute

[S27-3] Taste Intelligence for hyper-personalization of food commerce

SunHung Yang

FARMKIT Inc

[IS1-1] Potential Application and Molecular Mechanism of Plant Polyphenols in Starch based Foods

Wei-Cai Zeng

Sichuan University

[IS1-2] Biosynthesis of coumarins in plants

Bun-ichi Shimizu

Toyo University

[IS1-3] Non-destructive prediction of protein content in dried laver using SWIR hyperspectral imaging and machine learning

Eunghee Kim

Chonnam National University

[IS2-1] Current status of science and technology innovation and industrial development of Yanbian yellow cattle

Guanhao Li

Yanbian University, China

[IS2-2] Development and utilization of microbial resources in traditional Chinese fermented foods

Qing Jin

Yanbian University, China

[IS2-3] Processing technologies and applications for specialty industrialized fruit and vegetable products

Chengbi Cui

Yanbian University, China

[IS2-4] Edible Insects as a Sustainable Alternative Protein Source for Food Security

Jae Hoon Lee

Jeonbuk National University

[IS3-1] Two ways to create a unique oligosaccharide: finding a novel enzyme or engineering an existing one

Masyayuki Okuyama

Hokkaido University

[IS3-2] Dietary eugenol ameliorates long-term high-fat diet-induced skeletal muscle atrophy

Tong Tao

China Agricultural University

[IS3-3] Modified Dietary Fiber Derived from Ginseng Residue: Structural, Thermal, Rheological, Physicochemical, and Functional Properties

Guihun Jiang

Jilin Medical University

[IS3-4] A study on the improving effect against skin photoaging of collagen hydrolysate containing Gly-Pro peptide

Hyunjun Lee

Mokpo University

[IS4-1] Research on the functional ingredients and efficacy of the non-traditional medicinal parts of Panax Ginseng

Fushun Cui

Yanbian University, China

[IS4-2] Regulatory effects of functional ingredients from regional characteristic resources on ulcerative colitis and lipid metabolism

Hongyan Xu

Yanbian University, China

[IS4-3] Research on key technologies for green processing of high-quality dry-cured ham and comprehensive utilization of by-products

Chunxiang Piao

Yanbian University, China

[IS4-4] Improvement of the functionality of Lactobacillus rhamnosus GG fermented ethanol extracts of Poncirus trifoliata fruit

Young-Soo Kim

Jeonbuk National University

[IS5-1] Beyond Traditional Uses: Scientific Validation of Therapeutic Properties of Thai cultivars Plant-Derived Bioactive Agents

Jintanart Wongchawalit

Kasetsart University, Thailand

[IS5-2] Leveraging Bioactive Food Components for Metabolic Health: Molecular Targets and Management

Young Cheul Kim

University of Massachusetts Amherst, USA

[IS5-3] Neuroprotective and Cardioprotective Potential of Chicken Meat Hydrolysate: Implications for Alzheimer’s Disease and Hypertension

Kitipong Promyo

Suranaree University of Technology, Thailand

[IS5-4] Stability study and shelf life calculation of some food product

Le Thi Phuong Thao

Deputy Director of NIFC, Vietnam