[SL2-1] Microbial Upcycling and White Biotechnology for the Value-Added Utilization of Agricultural and Food Industry Byproducts

Jung Eun Yang

World Institute of Kimchi

[SL2-2] Development and Application Potential of Low-Carbon Bio-Materials (CLC) Using Food Byproducts

Gwang Seop Kim

AroundBlue Co., Ltd.

[SL2-3] Sustainable Agri-Food Byproduct Circulation and Functional Recycled Leather in Korea

Sang-Kyu Nam

BrownSkin

[SL3-1] Policy Directions for the Development of the Green Bioindustry in Korea

Jiwoo Lee

Ministry of Agriculture, Food and Rural Affairs

[SL3-2] Development of Optimized Manufacturing Technology for Red Yeast Rice Fermentation and Its Functional Evaluation

Seungwha Jo

Microbial Institute for Fermentation Industry

[SL3-3] Smart Environmental Control-Based Cultivation and Bioconversion of Sprout Ginseng for High-Value Product Development

Kyung-Yun Kang

Suncheon Research Center For Bio Health Care

[SL3-4] Functional Ingredient Development of Black Ginseng for Liver Health and Application of Biotransformed Low-Molecular-Weight Ginsenosides

Hyo-Bin Oh

Institute of JinAn Red Ginseng

[SL5-1] The Present and Future of Blue Food Technology

Jun-hyeong Jeong

Korea Institute of Marine Science & Technology Promotion

[SL5-2] Bluefood, how will it be consumed in the future ? - In the focus of ' Bluefood –tech ' and Nutrition-

Donglim Lee

Korea Maritime Institute

[SL5-3] Exploring the possibility of producing sustainable food and pharmaceutical materials from marine biomass using pulsed electric field (PEF) treatment

Jae-Suk Choi

Gyeongsang National University

[SL6-1] 식품 전공자를 위한 경력개발 가이드

박미희

㈜커리어 도트

[SL6-2] Career Logical Level

김 창

한양대학교

[SL6-3] 식품 공학과 산업

이희진

㈜대상