2022 KFN
International Symposium and Annual Meeting
New Frontiers for Green Biotechnology
in Food Science and Nutrition
Oct. 19 (Wed) – 21 (Fri), 2022 ㅣICC JEJU, Jeju Island, Korea
2022 KFN
International Symposium and Annual Meeting
Oct. 19 (Wed) – 21 (Fri), 2022 ㅣICC JEJU, Jeju Island, Korea
∙ Chairperson: Woojin Jun (Chonnam National Univ)
∙ Online Presentation
University of Minnesota
USA
Strategies and innovations to enhance the viability of plant proteins
∙ Chairperson: Woo-Sik Jeong (Kyungpook National Univ), Young Jun Kim (Korea Univ)
Rutgers University
USA
Latest advances in studying dietary cancer preventive phytochemicalsㅡepigenetic and metabolic reprogramming
The University of Texas Health Science Center at Houston
USA
The emerging role of CSN6 in cancer metabolism
Cornell University
USA
The role of dietary antioxidant polyphenols in human health
Purdue University
USA
Dietary regulation of cachexia induced by cancer chemitherapy
∙ Chairperson: Woo-Suk Bang (Yeungnam Univ)
Dubay Coffee Farm
Climate simulation smart farm system for coffee cultivation
Cosmax Inc.
Understanding of functional cosmetics and case study
National Institute of Food and Drug Safety Evaluation
Understanding the regulation concerning recognition and assessment of functional ingredients for health functional foods in Korea
∙ Chairperson: Changho Lee (Korea Food Res Inst)
Korea Institute Food Research
Study of food/nutrition-based hearing protection
Korea Food Research Institute
Transcriptional analysis of particulate matter 2.5 exposed lung in chronic obstructive pulmonary disease mouse model
Korea Food Research Institute
Reducing AGEs level as an emerging therapeutic strategy to treat NAFLD
National Institute of Food and Drug Safety Evaluation
Scientific evaluation for safety and claims and setting the standard and specification
∙ Chairperson: Kwang-Won Yu (Korea Natl Univ of Transport)
Ministry of Food and Drug Safety
Policies to support the foodservice safety and nutrition for elderly and disabled population
Ministry of Food and Drug Safety
Polices to support safety control of children’s dietary life
National Food Safety Information Service
Updating regulation standards related to children’s favorite foods based on global trends and consumer survey results
∙ Chairperson: Myung-Sook Choi (Kyungpook Natl Univ)
Chungnam National University
Taste and safety in food, what to choose?
Kyungpook National University
The roads to happiness for a food scientist
Pukyong National University
Secret gardens of a food scientist
∙ Chairperson: Byung-Yong Kim (CKD Healthcare), Soon-Mi Shim (Sejong Univ)
Korea University
Identification of kimchi terroir in Korea through metabolites and microbial community profiling
National Institute of Agricultural Sciences
The roles of Korean traditional meju fungi for fermented soybean products
National Institute of Crop Science
New application of microbes from fermented foods: development of cereal based fermented material and its utilization
CKD Healthcare
Improved digestibility and bioavailability of pea protein following enzymatic treatment and fermentation by lactic acid bacteria
∙ Chairperson: Min-A Kim (Chonnam Natl Univ)
Ewha Womans University
Scope of the affective/sensory science division and a way forward
Daesang Corp. Health R&D Institute
Utilization of affective/sensory science to develop care foods and future foods
Maeil Dairies Co., Ltd.
Application of consumer and sensory research in the development of plant based milk
Jeonju University
Current status of alternative foods market & products development and the role of affective/sensory science
Pusan National University
Qualitative and quantitative consumer sensory evaluation methods
∙ Chairperson: Hyung-Jin Yoon (Seoul Natl Univ Hosp), Hyeyoung Lee (Natl Inst Food Drug Saf Eval)
Seoul National University
Personalized nutrition prediction study for preschoolers with autism spectrum disorder
KAIST
Accelerating drug and food development with an AI-based virtual human system CODA
The Catholic University of Korea, Seoul St. Mary’s Hospital
Way to implement of precision medicine based on bio-health big data
Kyung Hee University
Personalized health functional food subdivision sales draft guidelines
∙ Chairperson: Ji-Yun Hwang (Sangmyung Univ), Hee-Jung Park (Sangmyung Univ)
National Cancer Center
Approach to nutrition care in cancer survivors during the pandemic era
Korea Health Promotion Institute
Untact nutrition service in national projects: focusing on the nutrition plus
Bigsomebio
Personalized nutrition management: focusing on health functional food
Seoul National University Hospital
Paradigm shift of medical nutrition therapy for chronic disease in non face to face
∙ Chairperson: Mi Ja Chung (Gwangju Univ)
Gyeongsang National University
Production technology and industrial prospects of cultured meat
Suwan Co., Ltd.
Edible insects and future food
Korea Food Research Institute
Present and future of food packaging technology and industry toward net zero