Scientific Program
Invited Speaker
[Session 1] Global changes in food distribution systems and response strategies in the alcohol industry
Sponsored by Food Additives Standard Division, Ministry of Food and Drug Safety
[S1-1] The necessity of public-private cooperation to improve regulations on additives used in alcoholic beverages
Jung-Ah Do
Ministry of Food and Drug Safety
[S1-2] Current status and future direction of the korean alcoholic beverage industry
Jangwoo Chun
HITEJINRO, R&D Center
[S1-3] AI-driven changes in food distribution systems and response strategies in the imported alcohol industry
Sunyong Yoon
Korea Wines & Spirits Importers Association
[S1-4] Global alcohol industry trends and AI-driven development strategies for aged distilled spirits
Tae Wan Kim
Korea Food Research Institute
[Session 2] Development strategy for multifunctional cosmetic materials based on mushrooms and natural bio-resources
Chair: Ho-Jin Heo (Gyeongsang National University)
Sponsored by Jangheung Research Institute for Mushroom Industry
[S2-1] Cosmetic ingredients derived from mushrooms and market trends
Rhim Ryoo
National Institute of Forest Science
[S2-2] Collaboration research 1: development and quality improvement of plant resources for cosmetic applications through radiation breeding
Jaihyunk Ryu
Korea Atomic Energy Research Institute
[S2-3] Collaboration research 2: development strategies for cosmetic materials and products from functional plants using Radiation technology
Jae Hoon Kim
Korea Atomic Energy Research Institute
[S2-4] Integrated strategies for regulatory approval and market penetration of multifunctional cosmetic ingredients
Jangmi Suk
Prederma Institute of Dermatological Clinical Research
Session 3
[S3-1] TBA (To Be Announced)
Name: TBA
[S3-2] TBA (To Be Announced)
Name: TBA
[S3-3] TBA (To Be Announced)
Name: TBA
[Session 4] Multidisciplinary convergence of hyperspectral imaging: expanding the scope of toxicologic pathology, biomedicine, and food science
Chair: Yoon Cho (Korea Institute of Toxicology)
Sponsored by Hyperspectral Histo-Metrix Convergence Cluster
[S4-1] Understanding toxicologic pathology: from exposure to lesion development
Woojin Kim
Korea Institute of Toxicology
[S4-2] Development of hyperspectral imaging methods for biomedical applications
Jonghee Yoon
Ajou University
[S4-3] Expanding hyperspectral imaging through hyperspectral microscopy: microstructural interpretation and applications
Jeong-Seok Cho
Korea Food Research Institute
[Session 5] Expansion strategies for the lactic acid bacteria-based materials industry in the green bio era
Chair: Hyun-Joong Kim (Mokpo National University)
Sponsored by Imsil Cheese & Food Research Institute
[S5-1] From probiotics to postbiotics: expanding functional lactic acid bacteria for green bio-industry applications
Sung Wook Hong
World Institute of Kimchi
[S5-2] Development of functional cosmetic ingredients using Jeju-derived microorganisms
Jeong Mi Kim
UCL
[S5-3] Microbial community dynamics during Gouda cheese manufacturing using the novel Lactococcus lactis subsp. lactis KFOM 0478 starter culture with anticlostridial activity
Jae-sung Shin
Eulji University
[Session 6] Development and utilization of the technological value of island and coastal wildlife
Chair: Kyung-Min Choi (Honam National Institute of Biological Resources )
Sponsored by Honam National Institute of Biological Resources
[S6-1] Obtainment of materials from island wildlife and establishment of the material useful information system
Won Woo Lee
Honam National Institute of Biological Resources
[S6-2] Ameliorative effect of cheonggukjang fermented with Bacillus amyloliquefaciens (SCGB 574) on inflammatory responses and inflammation-related diseases
Yung-Choon Yoo
Konyang University
[S6-3] A narrative connecting K-specialty local ingredients to glocalized K-NPD process
Young Chul Lee
Institute of BIo industry for Namwon
[S6-4] Discovering a process technology to develop alginic acid in mass scale for domestic uses
Hyun-Soo Kim
Gyeongsang National University
Session 7
[S7-1] TBA (To Be Announced)
Name: TBA
[S7-2] TBA (To Be Announced)
Name: TBA
[S7-3] TBA (To Be Announced)
Name: TBA
[Session 8] Development of functional food utilizing foodtech
Chair: Sungjin Park (Korea University)
Sponsored by Project Group for Sejong FoodTech
[S8-1] AI-based cultivar classification for the future growth of health functional foods: a case study on Haskap
Hyeon Woo Park
Korea University
[S8-2] Pueraria lobata as a functional medi-food ingredient for sarcopenia management: potential and strategies
Seongil Heo
Hongcheon Institute of Medicinal Herb
[S8-3] Developing for functional food materials targeting barrier dysfunction and microbiome-related diseases
Sung Keun Jung
Kyungpook National University
[Session 9] Functional poroperties and mechanisms of traditional korean fermented soy products
Chair: Chang Joo Lee (Wonkwang University)
Sponsored by Microbial Institute for Fermentation Industry
[S9-1] Anti-inflammatory and immunomodulatory effects of traditional korean fermented soy products
Dong Yeop Shin
INVIVO Co., Ltd.
[S9-2] Protective effects and mechanisms of traditional fermented soy products on colitis and colitis-associated colorectal cancer
Seon-Young Kim
Jeonju AgroBio-Materials Institute
[S9-3] Cheonggukjang as a neuroprotective functional food: multi-target mechanisms via gut-microbiome-brain axis
Sunmin Park
Hoseo University
[Session 10] Global K-food export development: emerging challenges in shelf-life, distribution, packaging, and regulation
Chair: Jong Seok Park (Dongguk University)
Sponsored by Samyang Foods Co., Ltd
[S10-1] Sustainable food packaging strategies for global markets
Bo Kyung Park
The Food Industry Promotional Agency of Korea
[S10-2] AI-driven K-food innovation: product development innovation through AI-based generative formulation and quality prediction
Jun Ho Choi
Dassault Systemes
[S10-3] Regulatory compliance strategies for expanding K-food exports
Jae Yong Lee
National Food Safety Information Service
Session 11
Sponsored by National Food Safety Information service
[S11-1] TBA (To Be Announced)
Name: TBA
[S11-2] TBA (To Be Announced)
Name: TBA
[S11-3] TBA (To Be Announced)
Name: TBA
[Session 12] Creation of new demand and globalization strategy for K-enzyme foods
Chair: Joong-Ho Kwon (Grainon Ancient Grains Materialization Research Institute)
Sponsored by Korea Enzyme Food Industry Association, Inc
[S12-1] The current landscape and future development of K-enzyme foods
Yong-Jin Jeong
Keimyung University & KMF
[S12-2] Fermented emmer wheat (emmer wheat forte) ameliorates diet-induced obesity by modulating lipid metabolism, inflammation, and gut microbiota
Eun-Young Kwon
Kyungpook National University
[S12-3] Driving demand for grain-based enzyme foods
Su Seok Jang
Grainon
[Session 13] Research toward AI transformation of quality evaluation, sorting, storage & distribution of agricultural products
Chair: Eun Jin Lee (Seoul National University)
Sponsored by Rural Development Administration, National Institute of Horticultural & Herbal Science
[S13-1] From omics to intelligence: discovery and application of biomarkers for agricultural product quality
Dong-Shin Kim
Gyeongsang National University
[S13-2] Application of AI for quality assessment and sorting in agri-food systems
Suk-Ju Hong
Kyungpook National University
[S13-3] AI & sensing technologies for quality control of agricultural products during the storage and distribution
Ghiseok Kim
Seoul National University
[Session 14] Extending freshness beyond distance
Chair: Sung Hee Park (World Institute of Kimchi)
Sponsored by World Institute of Kimchi
[S14-1] Smart cold chain system with a focus on maritime transport
Jisung Jo
Korea Maritime Institute
[S14-2] Understanding the operation of reefer containers for the maritime transport of fresh agricultural cargo
Tae-Hoon Kim
Smart Applied Technology Research Center, Dong-A University
[S14-3] K-food on the move: a field view of global cold chain
Haksu Shin
SEEKHAN CORP.
[Session 15] Data–AI–digital twin convergence for hyper-automation of noodle manufacturing processes
Chair: Jeong-Ho Lim (Korea Food Research Institute)
Sponsored by Korea Food Research Institute
[S15-1] Interpretation of nondestructive data based on the structural and physical properties of noodle dough
Hwabin Jung
Korea Food Research Institute
[S15-2] A scalable virtual sensor slot framework for ultra-low latency edge-AIoT: design and field demonstration in noodle production lines
Joon Heo
MathAI Inc.
[S15-3] Ontology technology and digital twin integration for intelligent noodle manufacturing
Ho Seon Lee
E8
[Session 16] AI and data-driven innovation in food safety management and future food technologies
Chair: Sung Ok Song (Korea Agency of HACCP Accreditation and Services)
Sponsored by Korea Agency of HACCP Accreditation and Services
[S16-1] Digital transformation of food safety management leveraging proprietary data-driven specialized AI
Jung il Park
Korea Agency of HACCP Accreditation and Services
[S16-2] AI-driven risk scoring for intelligent unannounced inspection trageting in HACCP-certified establishment
Jieun Jeong
CSLEE Co.,Ltd
[S16-3] Cellulose-first structuring technology for alternative foods
Young Hoon Jung
Kyungpook National University
[Session 17] Management of hazardous substances generated during food manufacturing and processing
Chair: Ockjin Paek (Ministry of Food and Drug Safety)
Sponsored by New Hazardous Substances Division, Ministry of Food and Drug Safety
[S17-1] Management of process-induced contaminants in foods based on Total Diet Study (TDS)
Ji hye Jeon
Ministry of Food and Drug Safety
[S17-2] Formation and mitigation of furans in foods: sources, risks, and control strategies
Young-Suk Kim
Ewha Womans University
[S17-3] Occurrence and risk assessment of 3-MCPD, 3-MCPD esters, and glycidyl esters in Home Meal Replacement (HMR) products: results of a Total Diet Study in south korea
Kwang-Won Lee
Korea University
[S17-4] Impact of air-frying practice and storage of lotus root on the acrylamide formation in air-fried chips
Mun Yhung Jung
Woosuk University
[Session 18] Tradition to innovation: future directions of K-food fermentation
Chair: Sangbum Kim (National Institute of Crop and Food Science)
Sponsored by National Institute of Crop and Food Science
[S18-1] From traditional fermented foods to future food ingredients: trends and prospects of the K-fermentation industry
Byung-Yong Kim
Konyang University
[S18-2] A leap into the global market through traditional korean fermented sauces
Yong Ho Choi
Sempio Foods Company
[S18-3] Strategic research for advancing K-SPIRITS: from tradition to value-driven maturation
Tae Wan Kim
Korea Food Research Institute
[Session 19] Assessment of oxidative behavior and storage stability of food systems under accelerated RSSOT conditions
Sponsored by Anton Paar Korea Ltd.
[S19-1] Correlation between food distribution storage and oxidation stability analysis
Carolin Edinger
Anton Paar GmbH
[S19-2] Utilization of oxidation stability analysis for the quality control of raw materials and products of global food companies
Carolin Edinger
Anton Paar GmbH
[S19-3] Summary of RSSOT method
Juno Ham
Anton Paar Korea
[Session 20] An integrative approach to sarcopenia prevention: bioactive compounds, big data, and nutritional interventions
Sponsored by Research Institute of Human Ecology, Yeungnam University
[S20-1] Muscle-protective potential of poncirus trifoliata extract and its bioactive coumarins in a dexamethasone-induced atrophy model
Hyejin Ko
Korea Institute of Science and Technology (KIST) Gangneung Institute of Natural Products
[S20-2] Development of a risk prediction model for sarcopenia prevention based on multimodal nutrition and health information
Sihyung Lee
Research Institute of Human Ecology, Yeungnam University
[S20-3] Nutritional interventions for the prevention and management of sarcopenia in an aging population
Dasom Yoon
Chung-Ang University Gwangmyeong Hospital
[Session 21] Multidimensional understanding of starch architecture
Chair: Hoon Kim (Korea Food Research Institute)
Sponsored by Korea Food Research Institute
[S21-1] Multi-scale characterization and AI-driven prediction of cooked rice quality attributes
Hyun-Jung Chung
Chonnam National University
[S21-2] Structural control of starch digestibility and kinetic insights into starch digestion
Ha Ram Kim
Korea Food Research Institute
[S21-3] Model derivation technique to reveal starch granule architecture
Jung Sun Hong
Korea Food Research Institute
[Session 22] Precision fermentation: innovating next-generation food ingredient production for a sustainable future
Chair: Soo-Jung Kim (Chonnam National University)
Sponsored by Department of FoodTech, Chonnam National University
[S22-1] Programmable yeast cell surfaces for precision fermentation
Soo RIn Kim
Kyungpook National University
[S22-2] Precision fermentation and the potential of traditional fermentation microorganisms
Young-Wook Chin
Korea Food Research Institute
[S22-3] Cas9 ribonucleoprotein-mediated genome editing in yeast toward food applications
Chan-Woo Kim
National Institute of Crop and Food Science
[Session 23] Bioconversion-based development strategy of fermented herbal materials for senior-friendly food applications
Chair: Ki-Man Kim (Gwangju University)
Sponsored by Dongyangdang
[S23-1] Development and industrialization strategy of senior-friendly foods using mushroom mycelial fermented black ginseng
Do-gyeong Kim
Dongyangdang
[S23-2] Strategies for promoting the senior-friendly green bio-Industry using bioconversion technology
Kyung-wuk Park
Suncheon Research Center for Bio Healthcare
[S23-3] Advanced analysis and enhancement of ginseng compound K via optimized processing and bioconversion methods
Kyung-yun Kang
Suncheon Research Center for Bio Healthcare
[Session 24] Developing functional materials driven by regional data of agricultural products
Chair: Cheol-Soo Lee (Korea Advanced Food Research Institute of Korea Food Industry Association)
Organized by Research Institute of Public Health and Environment
[S24-1] Functional properties and utilization of native and cultivated Artemisia fukudo makino in Jeollanam-do
Hwansik Na
Jeollanam-do Institute of Health and Environment
[S24-2] Effect of steam treatment on functional compounds in korean ginger
Su-Jin Kim
Jeonbuk State Institute of Health & Environment Research
[S24-3] Exploring the utilization potential of korean Cannabis sativa L.: functional components and biological activities of hemp seeds, roots, and stems
Hyemee Shim
Gyeongsangbuk-Do Government Public Institute of Health & Environment
Open discussion (Developing functional materials driven by regional data of agricultural products)
Name: TBA
[Session 25] Jeonnam RISE shared growth: sustainable food technology through university-regional collaboration and AI-enabled future food systems
Chair: Ki Man Kim (Gwangju University)
Sponsored by Sunchon National University RISE Project Team
[S25-1] Advancing regional innovation: current status and strategic directions of the Jeonnam RISE co-growth (D1) foodtech group project
Chang Ki Huh
Sunchon National University
[S25-2] Research on the potential use of cheese whey as brewing water in soy sauce production
Su Hwan Kim
Fermented Food Industry Support Center
[S25-3] Artificial intelligence in the food industry: transformations, challenges, and future directions
Hyun Sim
Sunchon National University
[Session 26] Advanced tech-driven innovation strategy for K-food smart distribution
Chair: Jeong Hee Choi (Korea Food Research Institute)
Sponsored by Miryang, Gyeongnam Antiaging Research Institute
[S26-1] Technology trends in Autonomous Mobile Robot (AMR) applications for smart food logistics
Kyoung Yee Kim
Inje University
[S26-2] AI-driven quality management of agri-food products based on quality data and its extension to digital distribution
Dong-Shin Kim
Gyeongsang National University
[S26-3] Digital transformation and challenges in korean agriculture
Jung Hoon Han
Korea Rural Economic Institute
[S26-4] The present and future of smart fresh produce distribution and bio-logistics systems
Hak Kyu Song
SeJung CXL BIO
[Session 27] Seafood technology for AI-based future blue food tech innovation
Chair: Kil Bo Shim (Pukyong National University)
Organized by Seafood Products Division, KoSFoP
[S27-1] Machine vision and AI-based seafood quality evaluation
Jong-Jin Park
Korea Food Research Institute
[S27-2] Non-destructive quality assessment of fish fillets: olive flounder (Paralichthys olivaceus) evaluated via Vis-NIR multispectral imaging and multi-omics validation
Jimin Hyun
Pukyong National University
[S27-3] Machine learning-based freshness assessment of seafood using colorimetric analysis
Du-Min Jo
National Marine Biodiversity Institute of Korea
[Session 28] Research directions for eco-friendly food materials and packaging : core technologies in foodtech
Chair: Gyeong Hwan Jo (HADONG TEA & BIO FOUNDATION)
Sponsored by JinJu Bioindustry foundation & HADONG TEA & BIO FOUNDATION
[S28-1] Development of natural flavor enhancers for saltiness and umami using microorganisms from traditional fermented foods
Ji Yoon Chang
Gyeongsang National University
[S28-2] Development of versatile material technologies based on zero-waste valorization of fruit byproducts
Ju Seok Yang
JinJu Bioindustry foundation
[S28-3] Eco-friendly food packaging technology
Chang-Yun Chung
Arame Materials Co., Ltd.
[S28-4] Application development and market outlook for bio-based materials
Yong Dae Park
Dongsung Chemical Co., Ltd.
[IS 1] Bioactive food ingredients and functional applications
Chair: Yong-Suk Kim (Jeonbuk National University)
Sponsored by Food Science & Technology, Jeonbuk National University
[IS1-1] Bioreactor culture of rhodiola sachalinensis cells from the changbai mountain region and their biological activity evaluation
Jun Jiang
Yanbian University, China
[IS1-2] Isolation and purification of peptides from jianglu liquor and their antioxidant activity mechanism and structure-activity relationship
Tieyan Jin
Yanbian University, China
[IS1-3] Quality characteristics of different cuts of Yanbian yellow cattle beef and utilization of their subcutaneous fat for oleogel preparation
Hua Zhang
Yanbian University, China
[IS 2] Innovations in food processing and quality management
Chair: Soon-Il Yun (Jeonbuk National University)
Sponsored by Food Science & Technology, Jeonbuk National University
[IS2-1] Research on key technologies for green processing of high-quality dry-cured ham and comprehensive utilization of by-products
Baide Mu
Yanbian University, China
[IS2-2] A study on the antioxidant effect of resveratrol on milk thistle seed oil at frying temperature
Xuanjun Li
Yanbian University, China
[IS2-3] AI-driven aptamers discovery and applications in food quality control and safety assessment
Yongjie Yang
Yanbian University, China
[IS 3] Emerging innovations in food processing, safety, and quality assessment
Chair: Deog-Hwan Oh (Kangwon National University)
[IS3-1] Recovery of RGⅠ pectin from mandarin canning wastewater as a functional food ingredient
Xingqian Ye
Zhejiang University, China
[IS3-2] AI-driven on-site rapid detection of key food-associated microorganisms via optical sensing techniques
Jun Wang
Guangdong Ocean University, China
[IS3-3] Decontamination of fresh wet rice noodles using a vertical in-package cold plasma system
Xinyu Liao
Zhejiang University, China
[IS3-4] AI-driven intelligent freshness assessment and quality prediction for aquatic products across the value chain using hyperspectral imaging and advanced YOLO11
Shuai Wei
Guangdong Ocean University, China
IS 4
Chair: Joon-Goo Lee (Seoul National University of Science and technology)
[IS4-1] TBA (To Be Announced)
Geraldine Lim
Singapore Food Agency, Singapore
[IS4-2] Study on the simultaneous determination of quaternary ammonium disinfectant compounds (QACs) in food samples collected in Hanoi, Vietnam, using LC–MS/MS
Dinh Viet Chien
National Institute of Food Control, Head of the Lbaoratory, Vietnam
[IS4-3] Dietary exposure assessment of sorbates in commonly consumed foods in the philippines
Rosemarie J. Dumag
Food and Nutrition research institute, Philippines
IS 5
Chair: Choon Young Kim (Yeungnam University)
[IS5-1] Future food systems through AI-driven hydration informatics: from seed morphology to process control in legume value chains
Pilairuk Intipunya
Chiang Mai University, Thailand
[IS5-2] TBA (To Be Announced)
Kyuho Han
Obihiro University, Japan
[IS5-3] Beyond prediction: a data-driven framework for AI food design
Suyong Lee
Sejong University
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