[S1-1] Public-private cooperation to improve food additive regulations in alcoholic beverages

[S1-2] Current status and future direction of the Korean alcoholic beverage industry

[S1-3] AI-driven changes in food distribution systems and response strategies in the imported alcohol industry

[S1-4] Global alcohol industry trends and AI-driven development strategies for aged distilled spirits

[S2-1] Development and industrial trends of mushroom-derived functional cosmetic ingredients

[S2-2] Collaboration research 1: development of radiation-breeding kenaf (Hibiscus cannabinus L.) cultivars for sustainable cosmetic applications in Korea

[S2-3] Collaboration research 2: development strategies for cosmetic materials and products from functional plants using radiation technology

[S2-4] From inner to outer beauty: human clinical approaches for skin efficacy substantiation

[S3-1] Microbiome research and functional material development for disease management

[S3-2] Identification and characterization of key bioactive components in probiotics

[S3-3] Development of functional food materials for managing metabolic syndrome using honeybee-derived probiotics

[S4-1] Understanding toxicologic pathology: from exposure to lesion development

[S4-2] Development of hyperspectral imaging methods for biomedical applications

[S4-3] Expanding hyperspectral imaging through hyperspectral microscopy: microstructural interpretation and applications

[S5-1] From probiotics to postbiotics: expanding functional lactic acid bacteria for green bio-industry applications

[S5-2] Development of functional cosmetic ingredients using Jeju-derived microorganisms

[S5-3] Microbial community dynamics during Gouda cheese manufacturing using the novel Lactococcus lactis subsp. lactis KFOM 0478 starter culture with anticlostridial activity

[S6-1] Obtainment of materials from island wildlife and establishment of the material useful information system

[S6-2] Ameliorative effect of cheonggukjang fermented with Bacillus amyloliquefaciens (SCGB 574) on inflammatory responses and inflammation-related diseases

[S6-3] A narrative connecting K-specialty local ingredients to glocalized K-NPD process

[S6-4] Discovering a process technology to develop alginic acid in mass scale for domestic uses

[S7-1] Safety assessment of food utensils, containers and packages: domestic and international approaches

[S7-2] Improvement of the safety assessment model for food utensils, containers and packages in Korea

[S7-3] Key policies and research trends for ensuring the safety of food utensils, containers and packaging in Korea

[S8-1] AI-based cultivar classification for the future growth of health functional foods: a case study on Haskap

[S8-2] Pueraria lobata as a functional medi-food ingredient for sarcopenia management: potential and strategies

[S8-3] Developing for functional food materials targeting barrier dysfunction and microbiome-related diseases

[S8-4] Effects of additives on the viscoelastic properties and 3D printability of pregelatinized rice flour dough

[S9-1] Anti-inflammatory and immunomodulatory effects of traditional Korean fermented soy products

[S9-2] Protective effects and mechanisms of traditional fermented soy products on colitis and colitis-associated colorectal cancer

[S9-3] Chungkookjang as a neuroprotective functional food: multi-target mechanisms via the gut–microbiome–brain axis in memory impairment, alzheimer's disease, and ischemic stroke

[S10-1] Sustainable food packaging strategies for global markets

[S10-2] AI-driven K-food innovation: product development innovation through AI-based generative formulation and quality prediction

[S10-3] Regulatory compliance strategies for expanding K-food exports

[S11-1] End-to-end functional ingredient development strategy based on AI-powered NAMs (New Approach Methodologies)

[S11-2] AI-driven sensory standardization: from electronic sensors to brain responses

[S11-3] Development of Returnable Transport Packaging (RTP) and Returnable Transport System (RTS) for the safety of temperature-sensitive products

[S12-1] The current landscape and future development of K-enzyme foods

[S12-2] Fermented emmer wheat (Emmer Wheat Forte) ameliorates diet-induced obesity by modulating lipid metabolism, inflammation, and gut microbiota

[S12-3] Driving demand for grain-based enzyme foods

[S13-1] From omics to intelligence: discovery and application of biomarkers for agricultural product quality

[S13-2] Application of AI for quality assessment and sorting in agri-food systems

[S13-3] AI & sensing technologies for quality control of agricultural products during the storage and distribution

[S14-1] Smart cold chain system with a focus on maritime transport

[S14-2] Understanding the operation of reefer containers for the maritime transport of fresh agricultural cargo

[S14-3] K-food on the move: a field view of global cold chain

[S15-1] Interpretation of nondestructive data based on the structural and physical properties of noodle dough

[S15-2] A scalable virtual sensor slot framework for ultra-low latency edge-AIoT: design and field demonstration in noodle production lines

[S15-3] Ontology technology and its integration with digital twin for intelligent food manufacturing

[S16-1] Digital transformation of food safety management leveraging proprietary data-driven specialized AI

[S16-2] AI-driven risk scoring for intelligent unannounced inspection trageting in HACCP-certified establishment

[S16-3] Cellulose-first structuring technology for alternative foods

[S17-1] Management of process-induced contaminants in foods based on Total Diet Study (TDS)

[S17-2] Formation and mitigation of furans in foods: sources, risks, and control strategies

[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

[S17-4] Impact of air-frying practice and storage of lotus root on the acrylamide formation in air-fried chips

[S18-1] From traditional fermented foods to future food ingredients: trends and prospects of the K-fermentation industry

[S18-2] Leaping into the global market through Jang fermentation technology

[S18-3] Strategic research for advancing K-SPIRITS: from tradition to value-driven maturation

[S19-1] Correlation between food distribution storage and oxidation stability analysis

[S19-2] Utilization of oxidation stability analysis for the quality control of raw materials and products of global food companies

[S20-1] Muscle-protective potential of Poncirus trifoliata extract and its bioactive coumarins in a dexamethasone-induced atrophy model

[S20-2] Development of a risk prediction model for sarcopenia prevention based on multimodal nutrition and health information

[S20-3] Nutritional interventions for the prevention and management of sarcopenia in an aging population

[S21-1] Multi-scale characterization and AI-driven prediction of cooked rice quality attributes

[S21-2] Structural control of starch digestibility and kinetic insights into starch digestion

[S21-3] Model derivation technique to reveal starch granule architecture

[S22-1] Programmable yeast cell surfaces for precision fermentation

[S22-2] Precision fermentation and the potential of traditional fermentation microorganisms

[S22-3] Cas9 ribonucleoprotein-mediated genome editing in yeast toward food applications

[S23-1] Development and industrialization strategy of senior-friendly foods using mushroom mycelial fermented black ginseng

[S23-2] Strategies for promoting the senior-friendly green bio-Industry using bioconversion technology

[S23-3] Advanced analysis and enhancement of ginseng compound K via optimized processing and bioconversion methods

[S24-1] Functional properties and utilization of native and cultivated Artemisia fukudo makino in Jeollanam-do

[S24-2] Effect of steam treatment on functional compounds in Korean ginger

[S24-3] Utilization potential of Korean Cannabis sativa L.: functional components and biological activities of hemp seeds, roots, and stems

[S25-1] Advancing regional innovation: current status and strategic future directions of the Jeonnam RISE Co-Growth (D1) FoodTech group project

[S25-2] Research on the potential use of cheese whey as brewing water in soy sauce production

[S25-3] AI transformation in the food industry: trends, technologies, tools, and future directions

[S26-1] Technology trends in autonomous mobile robot (AMR) applications for smart food logistics

[S26-2] AI-driven quality management of agri-food products based on quality data and its extension to digital distribution

[S26-3] Digital transformation and challenges in Korean agriculture

[S26-4] The present and future of smart fresh produce distribution and bio-logistics systems

[S27-1] Machine vision and AI-based seafood quality evaluation

[S27-2] Non-destructive quality assessment of fish fillets: Olive flounder (Paralichthys olivaceus) evaluated via Vis-NIR multispectral imaging and multi-omics validation

[S27-3] Machine learning-based freshness assessment of seafood using colorimetric analysis

[S28-1] Development of natural flavor enhancers for saltiness and umami using microorganisms from traditional fermented foods

[S28-2] Development of versatile material technologies based on zero-waste valorization of fruit byproducts

[S28-3] Eco-friendly food packaging technology

[S28-4] Application development and market outlook for bio-based materials

[IS1-1] A study on the antioxidant effect of resveratrol on milk thistle seed oil at frying temperature

[IS1-2] Isolation and purification of peptides from jianglu liquor and their antioxidant activity mechanism and structure-activity relationship

[IS1-3] Quality characteristics of different cuts of Yanbian yellow cattle beef and utilization of their subcutaneous fat for oleogel preparation

[IS1-4] Transforming Locusta migratoria protein into low-allergen biofunctional ingredients through ultrasound-assisted enzymatic hydrolysis

[IS2-1] Research on key technologies for green processing of high-quality dry-cured ham and comprehensive utilization of by-products

[IS2-2] Bioreactor culture of rhodiola sachalinensis cells from the changbai mountain region and their biological activity evaluation

[IS2-3] AI-driven aptamers discovery and applications in food quality control and safety assessment

[IS2-4] Efficient production of functional food ingredients via synthetic biology-guided microbial precision fermentation

[IS3-1] Recovery of RGⅠ pectin from mandarin canning wastewater as a functional food ingredient

[IS3-2] AI-driven on-site rapid detection of key food-associated microorganisms via optical sensing techniques

[IS3-3] Decontamination of fresh wet rice noodles using a vertical in-package cold plasma system

[IS3-4] AI-driven intelligent freshness assessment and quality prediction for aquatic products across the value chain using hyperspectral imaging and advanced YOLO11

[IS4-1] Understanding Singapore consumers’ dietary exposure to chemicals through Singapore’s first Total Diet Study (TDS)

[IS4-2] Study on the simultaneous determination of quaternary ammonium disinfectant compounds (QACs) in food samples collected in Hanoi, Vietnam, using LC–MS/MS

[IS4-3] Dietary exposure assessment of sorbates in commonly consumed foods in the Philippines

[IS5-1] Future food systems through AI-driven hydration informatics: from seed morphology to process control in legume value chains

[IS5-2] Multifaceted functional properties of adzuki beans (Vigna angularis)–with special emphasis on their prebiotic effects

[IS5-3] Beyond prediction: a data-driven framework for AI food design