Speaker
Workshops Chair: Prof. Sung Hee Park (Seoul National University of Science and Technology) | |
| W1 | Microbiome Analysis: 16S Amplicon and Shotgun Sequencing Methods Dr. Tae Wook Kim (CJ Bioscience, Inc., Korea) |
| W2 | Career Opportunities at the KFRI: Information Session at KoSFA Dr. Hak Soo Jung (Korea Food Research Institute, Korea) |
| W3 | Multiphysics Simulation : Application in Food Processing Prof. Won Choi (Seoul National University, Korea) |
Special Session : Policies on Animal Source Foods in Response to Demographic Change Chair: Prof. Seon-Tea Joo (Gyeongsang National University) | |
| SS 1 | Safety Policies for Livestock Products in Response to Demographic and Social Changes Director, Sung-il Kim (Ministry of Food and Drug Safety, Korea) |
| SS 2 | Changes in Livestock Product Consumption by Household Characteristics Senior Deputy Director, Songhyun Hong (Ministry of Agriculture, Food and Rural Affairs, Korea) |
Plenary Session 1 : Customized Meat Processing for Various Age Groups Chair: Prof. Inho Hwang (Jeonbuk National University) | |
| PL 1-1 | Contemporary Grass-Fed Beef in the U.S. – Fatty Acid Composition and Sensory Attributes Dr. Stephen B. Smith (Texas A&M, USA) |
| PL 1-2 | The Future of Meat: Innvations in What and How We Produce Prof. Cheorun Jo (Seoul National University, Korea) |
Plenary Session 2 : Dairy Processing Innovations Addressing Demographic Shifts Chair: Prof. Geun-Bae Kim (Chung-Ang University) | |
| PL 2-1 | Probiotic and Dairy Demographic Shifts Affect Consumerism, Legislation and Research: A China's Perspective Dr. Min Tze Liong (Diprobio (Shanghai) Co., Limited, China) |
| PL 2-2 | Probiotics for Healthy Ageing: Opportunities and Innovative Practices in Japan Dr. Jin-Zhong Xiao (Morinaga Milk Industry, Japan) |
Keynote Session 1: Age-Specific Meat Processing for Enhanced Digestibility Chair: Prof. Ki-Chang Nam (Sunchon National University) | |
| KS 1-1 | Innovative Processing Technologies for Improved Meat Digestibility Prof. Lovedeep Kaur (Massey University, New Zealand) |
| KS 1-2 | Food Tech. for Elderly-Friendly Food Dr. Bum Keun Kim (Korea Food Research Institute, Korea) |
| KS 1-3 | Gender Differences Between Dietary Patterns and Knowledge of Plant-based Meats Prof. Xi Feng (San José State University, USA) |
| KS 1-4 | Reducing Nitrate and Nitrite in Cured Meat Products: Safety, Quality and Innovation Prof. Xavier Fernandez Hospital (Universidad Complutense de Madrid, Spain) |
Keynote Session 2: Microbiome-Based Dairy Processing Technology for Life Stage-Specific Needs Chair: Prof. Jeeyoung Imm (Kookmin University) | |
| KS 2-1 | The Prebiotic Potential of Whey Protein Phospholipid Concentrate (WPPC) in Promoting Growth and Binding of Limosilactobacillus reuteri Prof. Jee-Hwan Oh (University of Wisconsin-Madison, USA) |
| KS 2-2 | Characterizing Key Metabolic Contributors within the Human Gut Microbiota Prof. Che Ok Jeon (Chung-Ang University, Korea) |
| KS 2-3 | Bovine Gut Microbiome: Effects of Castration and Fecal Microbiota Transplantation Prof. Jin-Woo Bae (Kyung Hee University, Korea) |
| KS 2-4 | Probiotics-originated Extracellular Vesicles: Perspectives and Applications in Dairy Foods Prof. Younghoon Kim (Seoul National University, Korea) |
Young Scientist Chair: Prof. Samooel Jung (Chungnam National University) | |
| YS 1 | Production of Milk Components Using Cell Culture Technique Dr. Hyuk Cheol Kwon (Konkuk University, Korea) |
| YS 2 | Effect of Psyllium Husk as a Novel Hydrocolloid on Quality Properties and In Vitro Digestibility of Meat Products at Different Salt Concentrations Dr. Ji Seon Choi (Chonnam National University, Korea) |
| YS 3 | Physicochemical Properties of Various Types of Animal-based Gelatin Bio-ink for 3D Bio-printing Dr. Kyu-Min Kang (Kongju National University, Korea) |
| YS 4 | Strategies to Modulate Protein and Lipid Digestion in Vitro for Healthier Meat Product Development Dr. Seonmin Lee (Chungnam National University, Korea) |
| YS 5 | Development and Quality Evaluation of Texture-Modified Meat Products Using Plant Protein-Based Formulations Dr. Yun Jeong Kim (Korea Food Research Institute, Korea) |
Special Issue Chair: Prof. Sung Gu Han (Konkuk University) | |
| SS 1 | Meat Upcycling: Enhancing Sustainability and Reducing Waste in the Meat Industry Prof. Dinesh D. Jayasena (Uva Wellassa University, Sri Lanka) |
| SS 2 | A Multidisciplinary Perspective on Meat Flavor Science: Current Insights and Future Directions Prof. Liu Xi (Beihua University, China) |
| SS 3 | Improving Meat Quality through Some Animal Husbandry Practices in Mongolia Prof. Dashmaa Dashdorj (Mongolian University of Life Sciences, Mongolia) |
| SS 4 | Investigation of the Relative Sweetness for Infant Formulas by Various Instrumental Approach Prof. Chang-Hwan Oh (Semyung University, Korea) |
General Session 1: Eco-Friendly Upcycling Meat Processing Technology Chair: Prof. Cheorun Jo (Seoul National University) | |
| GS 1-1 | Research and Industrialization of Animal Slaughter by-Products Prof. Sun-Jin Hur (Chung-Ang University, Korea) |
| GS 1-2 | Unlocking the Potential of Low-value Ingredients for Kokumi Flavour Enhancement Dr. Jihan Kim (Agresearch, New Zealand) |
| GS 1-3 | Analysis of Functional Bioactive Substances from Insect for Sustainable Livestock Production Prof. Sungkwon Park (Sejong University, Korea) |
General Session 2: Dairy Processing for Functional Benefits in Healthy Aging Chair: Prof. Kyoung-Sik Han (Sahmyook University) | |
| GS 2-1 | The Role of Probiotics in Healthy Aging: From Gut Health to Immunity Prof. Hwang Dahyun (Hoseo University, Korea) |
| GS 2-2 | Multifunctional Health Benefits of Fermented Whey: Inhibition of Adipogenesis, Inflammation, Biofilm Formation, and Melanogenesis Prof. Seok-Seong Kang (Dongguk University, Korea) |
| GS 2-3 | Opening the Era of ‘Longtiful’: Developing Functional Ingredients for Healthy Living and Beautiful Aging Dr. Joo Yun Kim (hyLabs, Korea) |
General Session 3: Future Protein Technologies for Sustainability Chair: Prof. Sung-Kwon Park (Sejong University) | |
| GS 3-1 | Warming Up Muscle Growth? The Complex Role of Heat Stress in Meat-Producing Animals Prof. JongKyoo Kim (Michigan State University, USA) |
| GS 3-2 | Proteome Quantification Method with LC-MS/MS and TMT Labeling for Cultured Meat Research Dr. Heeyoun Hwang (Korea Basic Science Institute, Korea) |
| GS 3-3 | Sustainable Protein Ingredient Development from Insects and Animal By-Products Prof. Ji-Yeon Chun (Jeju National University, Korea) |
| GS 3-4 | Cultured Pork, a Novel Food Ingredient Dr. Ding Shijie (Nanjing Agricultural University, China) |
General Session 4: Precision Fermentation for High-Value Dairy Product Innovation Chair: Prof. Mee-Ryung Lee (Daegu University) | |
| GS 4-1 | Development of C. elegans in Aging Research: From Molecular Insights to Therapeutic Application for Healthy Aging Dr. Junhyo Cho (University of Maryland, USA) |
| GS 4-2 | Commercialization of Human Milk Oligosaccharide 2’-Fucosyllactose Using Precision Fermentation Technology Dr. Jong-Won Yoon (AP Technology, Korea) |
| GS 4-3 | Development of Next-Generation Dairy and Food Ingredients using Engineered Biology-based Precision Fermentation Dr. Jae Woong Choi (Korea Food Research Institute, Korea) |
| GS 4-4 | Production of Fermented Milk with Anti-Inflammatory Effects through Modulation of Gut Microbiota Composition Prof. Hyemin Oh (Sookmyung Women’s University, Korea) |
Industry Session by Korea Food Research Institute: Technology for a Low-Carbon Cold Chain in the Food Industry Chair: Dr. Chang-Won Cho (Korea Food Research Institute) | |
| IS 1-1 | Carbon Reduction Technologies in Food Cold Chain Systems: Research from the Korea Food Research Institute Dr. Jae-Hwan Ahn (Korea Food Research Institute, Korea) |
| IS 1-2 | Research on Quality Indicators for Cold Chain Application of Meat and Meat Products Dr. Yun-Sang Choi (Korea Food Research Institute, Korea) |
| IS 1-3 | An Investigation on Temperature Prediction Model of Product During Cold Chain Delivery Prof. Dongchan Lee (University of Seoul, Korea) |
| IS 1-4 | P2Cooling System Technology to Mitigate Power Curtailment by Variable Renewable Energy Dr. Jae-Hyeok Heo (Korea Institute of Energy Research, Korea) |
Industry Session by National Institute of Animal Science: High-Tech for Customized Animal Resources Production and Processing Technology Chair: Dr. Geunho Kang (National Institute of Animal Science) | |
| IS 2-1 | Hybridized Custom Meat Production and Processing: Innovations in Cultivated Meat using Edible Scaffolds and 3D Printing Prof. Jin-Kyu Rhee (Ewha Womans University, Korea) |
| IS 2-2 | Valorization of Dairy Whey Byproducts in Korea: Production Status and Biorefinery-Based Conversion Strategies Dr. Won Seo Park (National Institute of Animal Science, Korea) |
| IS 2-3 | Development of Dairy Products for Elderly in NIAS Dr. Junsang Ham (National Institute of Animal Science, Korea) |
| IS 2-4 | Robotic Automation System Replacing Slaughter Process Based on AI Deep Learning Technology Director, Wonseok Park (ROBOS, Korea) |