KFN 2019: The 4th Industrial Revolution: The Role of Food & Nutritional Sciences
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International Session Ⅰ. Human Microbiome and Its Role in Host Metabolism
Oct. 31 (Wed), 15:30-17:30
International Session Ⅰ. Big Data Analysis in Food Science and Nutrition
Oct. 23 (Wed), 15:30-16:50

Computational gastronomy: food in the age of data

Yong-Yeol Ahn
Indiana University Bloomington, USA
Applications of omic technologies: transcriptomics signature of isocitrate dehyrogenase 2 deficient mice

Byungwhi C. Kong
University of Arkansas, USA
International Session Ⅱ. Novel Food Technologies & Future Foods Ⅰ
Oct. 24 (Thu), 13:00-15:00

Functionality and rheology of insect proteins as a food ingredient

William L. Kerr
University of Georgia, USA
3D printing of cellulose-based food

Ido Braslavsky
The Hebrew University of Jerusalem, Israel
Supercooling technology for extended shelf life of perishable foods

Soojin Jun
University of Hawaii, USA
International Session Ⅲ. Personalized Foods
Oct. 24 (Thu), 15:20-17:20

The muscadine grape: utilizing it's waste for nutraceutical advantage

Maurice R. Marshall
University of Florida, USA
Astaxanthin, histone deacetylase 9, and metabolic and inflammatory diseases in obesity

Ji-Young Lee
University of Connecticut, USA
Elderly-friendly foods

Kohyama Kaoru
Food Research Institute, NARO, Japan
Chicoric acid promotes glucose uptake and extends lifespan.

Yeonhwa Park
University of Massachusetts Amherst, USA
International Session Ⅳ. Novel Food Technologies & Future Foods Ⅱ
Oct. 25 (Fri), 10:00-12:00

3D printing of food

Jie Sun
Xi'an Jiaotong-Liverpool University, China
Applications of electrospun nanofibers in food packaging

Joongmin Shin
California Polytechnic State University, USA
Fabrication of portable sensors and biomass originated materials for their biocontrol strategies in food and human welfare

Shruti Shukla
National Institute of Food Technology Entrepreneurship & Management, India

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