[S1-1] K-GIM Export Competitiveness in the Global Market

10:30-10:55

Sang Geon Lee

Korea Maritime Institute

 [S1-2] Development Korea Standard through Evaluating Quality of Dried Laver and Future Plan

10:55-11:20

Hee Young Lee

Korea Food Research Institue

 [S1-3] Considerations for Developing a Quality Grading System for Dried Laver using Artificial Intelligence Technology

11:20-11:45

Byeong Chul Kang

DiF, Inc.

 [S1-4] Transition of Production Paradigm through the Introduction of a Land-based Pyropia Aquaculture System

11:45-12:10

Eun Jeong Park

Pukyong National University

 [S2-1] Development of Dynamic Controlled Atmosphere (DCA) Storage for Long-term Preservation of Kimchi Cabbage

10:30-11:05

Chun Wan Park

National Institute of Agricultural Sciences

 [S2-2] Changes in Product Kimchi Characteristics and Kimchi Consumption in Global Market

11:05-11:40

Jinju Lee

Pulmuone

 [S2-3] Innovative Food Technology for Long-term Market Distribution of Kimchi

11:40-12:10

SungHee Park

World Institute of Kimchi

 [S3-1] Research on Irradiation Treatment for Sanitization of Packaged and Processed Meat

10:30-10:55

Jae-Kyung Kim

Korea Atomic Energy Research Institute

 [S3-2] Effective Food Technology using Electromagnetic Energy

10:55-11:20

Dae-ung Yu

Changwon National University

 [S3-3] Novel Electro-mechanical Technology for Food Processing

11:20-11:45

Jin-hong Mok

Pukyong National University

 [S3-4] Food Material Safety Management Strategies and GLC Certification

11:45-12:10

Young-Jun Kim

Seoul National University of Science and Technology

 [S4-1] Grade Determination of Red Ginseng Based on Shortwave-infrared Hyperspectral Imaging

10:30-10:50

Gyuseok Lee

Korea Food Research Institute

 [S4-2] The Current Status of Automation Technology in Kimchi Seasoning Filling Processes

10:50-11:10

Young-Bae Chung

World Institute of Kimchi

 [S4-3] Method to Standardise Data in Food Manufacturing

11:10-11:30

Jaehyeon Lee

Korea Electronics Technology Institute

 [S4-4] AI Based Pork Deboning Robot Automation System

11:30-11:50

Ki Yang Park

DOOLIM-YASKAWA

 [S4-5] Automation of Duck Slaughtering Process Using Machine Vision-based Robots

11:50-12:10

Sang Kuy Han

Korea Institute of Industrial Technology

 [S5-1] Control and Manufactrue Process Advancement of Senior-friendly Drug Quality

10:30-10:50

Jae Jin Kim

Mokpo Marine Food-Industry Research Center

 [S5-2] Oriental Medicine Meridian-based Electrical Stimulator for Improving Sleep Disorders in the Elderly

10:50-11:10

Seojae Jeon

Korea Institute of Integrated Medical Research

 [S5-3] Identification of Various Physiological Activities of Pinus densiflora Needle Extract

11:10-11:30

Woong Kim

Chosun University

 [S5-4] Research on the Development of Highly Efficient Osteoinductive Regenerative Shielding to Increase the Success Rate of Implant Treatment in the Elderly

11:30-11:50

Tae-Sik Jang

Busan National University

 [S5-5] Research on Senior Medical Skin and Body Care and Head Spa

11:50-12:10

Hwa-Jung Choi

Youngsan University

 [S6-1] Element Technologies for Sustainable High Functional Paper Packaging Materials

14:40-15:15

So Hyeon Cho

Everchemtech

 [S6-2] Development of Biodegradable Film via Food- and Bio- Waste Upcycling

15:15-15:50

Young Hoon Jung

Kyungpook National University

 [S6-3] Development of Real-time Food Prediction Model and Monitoring System based on Data

15:50-16:20

Jiyoung Kim

Korea Food Research Institute

 [S7-1] A Novel Approach for Maintaining the Quality of Fish Fillet Using Microbial Treatment

14:40-15:15

Seul-Ki Park

Korea Food Research Institute

 [S7-2] Hyperspectral Imaging Technology for Quality Monitoring of Kimchi Manufacturing Process

15:15-15:50

Ji-Young Choi

World Institute of Kimchi

 [S7-3] Quality Control of Agricultural Products Using Hyperspectral Imaging

15:50-16:20

Jong Jin Park

Korea Food Research Institute

 [S8-1] Development Directions for Animal Medifood

14:40-15:15

Hyang-Im Baek

Woosuk University

 [S8-2] Development of Functional Materials Using Rhus verniciflua

15:15-15:50

Gun-Hee Jung

lmsil Cheese & Food Research Institute

 [S8-3] Efficacy Evaluation of High-Functionality Pet Food Development for Body Fat Reduction Using Rhus verniciflua Extract

15:50-16:20

Keum-Hwa Lee

Research Institute of Clinical Medicine of Jeonbuk National University

 [S9-1] Current Status and Policy Direction of Act on Testing and Inspection in the Food and Drug Industry

14:40-15:15

Kyoung Min Lee

Ministry of Food and Drug Safety

 [S9-2] Trends and Implications of the Global Testing and Inspection Management System

15:15-15:50

Seung Yong Cho

National Food Safety Information Service

 [S9-3] Establishment and Operation of a Digital-based Laboratory Information Management System

15:50-16:20

Sang Hun Lee

Ministry of Food and Drug Safety

 [S10-1] Status and Strategies of Safety Assessment for Cell-based Food Ingredients

14:40-15:15

Jun Hyun Sung

National Institute of Food and Drug Safety Evaluation

 [S10-2] Current Status of Academic Research and Development of Cultured Meat

15:15-15:50

Jiyou Han

Hyupsung University

 [S10-3] Global Trends in Key Technologies and Product Developments in Cell-cultured Foods

15:50-16:20

Min-Chul Kang

Pulmuone

 [S11-1] Food Safety Management and Application Cases using Smart HACCP

16:30-16:45

Yoon-Jeong Choi

Sempio Foods Company

 [S11-2] Introduction to Daesang Co., Ltd.’s Food Safety Management System

16:45-17:00

Yu Jin Kim

Food Safety Center, Daesang Corperation

 [S11-3] Why Are Codex's Standards and Specifications Important in the Food Industry?

17:00-17:15

Moo-Hyeog Im

Daegu University

 [S11-4] ESG Activities for Small and Medium Food Company

17:25-17:40

Min Gyoo Kim

Mutual Cooperation Foundation for Food Safety

 [S11-5] Occurrence and Management of Food Foreign Matters in Korea

17:40-17:55

Won-Bo Shim

Gyeongsang National University

 [S11-6] A Possibility that 2-Chloroethanol May Be Unintentionally Detected in Processed Foods without Using Ethylene Oxide

17:55-18:10

Hee-Seok Lee

Chung-Ang University

 [S12-1] Assessment of Sterilization Efficacy with Changes in C and T under the Same Energy Conditions

16:30-17:05

Seungmin Ryu

Korea Institute of Fusion Energy

 [S12-2] Research on Composite Sensor Device for Storage of Various Agricultural Products

17:05-17:40

Hi-Deok Lee

Chungnam National University

 [S12-3] Low-temp Plasma Sources Engineering and Application to Food and Agriculture Industries

17:40-18:10

Sanghoo Park

Korea Advanced Institute of Science and Technology

 [S13-1] Principles for Improving Quality and Safety Indicators for Efficient Use-by-date Setting Experiments

16:30-17:05

Sang-Do Ha

Chung-Ang University

 [S13-2] Study Used by Date Reference Value Setting - Alcoholic Beverages

17:05-17:40

Jae-Wook Shin

Korea Food Industry Association, Korea Advanced Food Research Institute

 [S13-3] Management of Use by Date for Private Brand Products

17:40-18:10

Hyoung-Sik Park

BGF Retail

 [S14-1] Evaluation of Menopausal Syndrome Relief of Korean Fermented Food Doenjang

16:30-17:05

Sunmin Park

Hoseo University

 [S14-2] Traditional Doenjang Supplementation Inhibits Hyperlipidemia in High-fat Cholesterol Diet Fed Mice

17:05-17:40

Youn-Soo Cha

Jeonbuk National University

 [S14-3] Efficacy and Safety Evaluation of Fermented Soybean (Deonjang) Intake on Intestinal Microbiome and Metabolic Disease in Pre-diabetic Subjects

17:40-18:10

Su-Jin Jung

Jeonbuk National University Hospital

 [S15-1] Industrial Application of Fermented Tea, Kombucha

16:30-17:05

Hee Jeong Chae

Hoseo University

 [S15-2] Microbiome Research in Traditional Fermented Foods

17:05-17:40

Sangdon Ryu

Honam National Institute of Biological Resources

 [S15-3] Fermented Food Industry Support Center in Suncheon

17:40-18:10

Byung Kuk Choi

Fermented Food Industry Support Center

 [S16-1] Non-conventional Yeasts: The Next-generation Starters for Fermented Foods

16:30-17:05

Sung-Ho Lee

SPC

 [S16-2] AI-Based Approaches for Quality Control of Kimchi and Other Traditional Fermented Foods

17:05-17:40

Ji Yoon Chang

Gyeongsang National University

 [S16-3] Precision Fermentation to Enhance Flavor of Fermented Foods

17:40-18:10

Chan-Woo Kim

National Institute of Agricultural Sciences

 [S17-1] The Effect of Agricultural Product and Probiotics on Muscle Health for Well-aging

09:30-10:05

Sanghyun Lim

Cell Biotech

 [S17-2] Strategies to Discover Functional Materials for Muscle Aging

10:05-10:40

Jiyun Ahn

Korea Food Research Insitute

 [S17-3] Muscle Health Benefits of Gardenia Fruit Eextract

10:40-11:10

Chang Hwa Jung

Korea Food Research Insitute

 [S18-1] Standardization of the Manufacturing Process for Farm-style Persimmon Vinegar Using Persimmons

09:30-10:05

Hey Kyung Moon

Kyungpook National University Center for Research Facilities

 [S18-2] Case Studies of Eco-friendly Packaging for ESG Management

10:05-10:40

Su Il Kim

Daegu University

 [S18-3] AI Trends and Characteristics in the Commerce Market - Focusing on AI Platforms Used in Online Marketing

10:40-11:10

Ka Kyung Mun

Yeonwoo Co., Ltd.

 [S19-1] Construction and Utilization for the Food Nutrient Integrated Database

09:30-10:05

Young In Lim

Ministry of Food and Drug Safety

 [S19-2] Predicting Food Nutrients for Personalized Nutrition Based a Machine learning

10:05-10:40

Jiyoun Hong

Korea University

 [S19-3] AI-based Eating Habits Analysis and Management Solution Using Food Nutrition Database

10:40-11:10

Hyunsuk Lee

Doinglab

 [S20-1] Generation of a Comprehensive Dataset from Extracts of Indigenous Plants in Korean Islands

09:30-10:05

WonWoo Lee

Honam National Institute of Biological Resources

 [S20-2] Protective Effects of the Postbiotic Lactobacillus plantarum MD35 on Bone Loss in an Ovariectomized Mice Model

10:05-10:40

Jae-Il Park

Korea Basic Science Institute

 [S20-3] Polystyrene Microplastics Biodegradation by Gut Bacterial Enterobacter hormaechei from Mealworms under Anaerobic Conditions: Anaerobic Oxidation and Depolymerization

10:40-11:10

Younghoon Kim

Seoul National University

 [IS1-1] Sustainable Poultry Welfare: Consumer Preference, Behavior, and Perception

10:30-10:55

Sungeun Cho

Auburn University

 [IS1-2] Revisiting the Chemical Diversity of Organic Crops

10:55-11:20

Joon Hyuk Suh

University of Georgia

 [IS1-3] Advancing Sustainable Smart Packaging Solutions for Healthcare and Medical Applications

11:20-11:45

Abdus Sobhan

Alcorn State University

 [IS1-4] Shelf-life Evaluation on Pineapple-egg Yolk Pastry by Pulsed Light Treatment Combined with Nitrogen-modified Atmosphere Packaging

11:45-12:10

Yu-Wei Chang

National Taiwan Ocean University

 [IS2-1] Food Upcycling Overview in Korea and Trend

14:40-15:15

Alexander M. Min

Re:harvest Co., LTD.

 [IS2-2] Food Upcycling Application and Related Market Challenges

15:15-15:50

Dong-Jin Moon

The BreadBlue Co., LTD.

 [IS2-3] Food Upcycling and Cross Economy: Maximizing Potential of By-products

15:50-16:20

Nam-Joon Cho

Nanyang University

 [IS3-1] Formulating Antimicrobial Agent using Weak Acid and Beyond

09:30-09:55

Thin-Chen Hsu

National Taiwan University

 [IS3-2] Maximization of Spent-hen Utilization: An Innovative Chicken-surimi Products

09:55-10:20

Yi-Chen Chen

National Taiwan University

 [IS3-3] Revolutionizing Emergency and Disaster Response in the Philippines: Process Standardization of Innovative Seafood-Based Products

10:20-10:45

Encarnacion Emilia S. Yap

University of the Philippines Visayas

 [IS3-4] Utilization of Philippine Marine Fish Species as Sources of High Value Protein Products

10:45-11:10

Lhumen A. Tejano

University of the Philippines Visayas

 [YS1-1] Co-occurrence Networks of School Lunch Menus Using Big Data and Text

13:30-14:00

Jimi Kim

Changwon National University

 [YS1-2] Early Diagnosis System Using Nanotechnology

14:00-14:30

Youngsang You

Dankook University

 [YS1-3] The Applicability of Natural Extracts and Essential Oil Nano-emulsion to Improve the Microbiological Safety and Storability of Fresh Produce

14:30-15:00

Ji-Hoon Kang

Hankyong National University

 [YS1-4] Recent Technology for Retarding Starch Retrogradation

15:00-15:30

Seon-Min Oh

Korea Food Research Institute