KFN 2020: Healthy Aging & Sustainable Life
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    International Sessions
International Session Ⅰ. Functional Compound, Probiotics, and Bioinformatics
Oct. 22 (Thu), 13:00-15:00
The human microbiome, diet, and risk of cancer

Jiyoung Ahn
NYU Grossman School of Medicine, USA
Food phytochemicals as key contributors of the vascular health effects of plant foods

Christine Morand
INRAE, University Clermont-Auvergne, France
Probiotic and the aging brain: evidence and mechanisms

Min-Tze Liong
Universiti ains Malayia, Malaysia
Bioinformatic functional interpretation of patchouli alcohol treatment on metabolic disorders

Byung Whi Kong
University of Arkansas, USA
International Session Ⅱ. Nutrients Metabolism and Health
Oct. 22 (Thu), 15:20-17:20

Food bioactive compound, diabetes & aging

Yoo Kim
National Institutes of Health & Oklahoma State University, USA
Therapeutic approaches to modulate intestinal iron absorption during iron deficiency and iron overload

James F. Collins
University of Florida, USA
Emerging role of androgen and insulin production: implications for diabetes and healthy aging

Franck Mauvais-Jarvis
Tulane University, USA
Beef consumption and HDL metabolism in men and women

Stephen B. Smith
Texas A&M University, USA
International Session Ⅲ. Future Food Tech and Health
Oct. 23 (Fri), 11:00-13:00

Unbiased approaches and applications to nutrition research

Jae Kyeom Kim
University of Delaware, USA
Current healthy food and beverage trends in Thailand

Sasitorn Tongchitpakdee
Kasetsart University, Thailand
What is the new vegan secret food, Aquafaba?

Youn Young Shim
University of Saskatchewan, Canada
The taste for health: extraoral bitter taste receptors as new targets for functional foods

Gabriella Morini
University of Gastronomic Science, Italy

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