구두

1. 안현우 Study on the characteristics of bacteriocin-producing lactic acid bacteria as functional food ingredient

2. 전홍준, 서아름, 김수현, 김경섭 A study on the Safety Assessments System for Recognition of Temporary Standards for Cell-Culture Food Ingredients

3. 심현주, Yimei Xin, 김다은, 김윤수, 강민철, Hark Hawngbo Enhancing Risk Communication Strategies for Cell-Based Food: A Comparative Study of Consumer Perceptions and Regulatory Frameworks Across Countries

4. 나규미 Green synthesis of ZnO/CQD nanocomposite and its application to food packaging

 

포스터

1. 김유리, 임지우 Antioxidant, antibacterial, and anti-inflammatory activity of lactic acid bacteria bioconversioned highbush blueberry (V. corymbosum L.) extract

2. 최은영 Effects of ultrasound on the structural, physicochemical, and emulsifying properites of aquafaba extracted from various legumes

3. 김유리 Effects of ultrasonication on the physicochemical properties and volatile compounds in cold brew coffee

4. 이도영 Emulsifying and physicochemical properties of Maillard reaction products formed by spirulina (Arthrospira maximaI) protein extract with polysaccharides

5. 이우린 Physicochemical property and sensory attributes of nut-based milk coffee (vegan coffee)

6. 김다미, 전효진, 임지우 Analysis of furan and 5-hydroxymethylfurfural in Maillard reaction model system consisted of 2’-fucosyllactose and amino acids

7. 이대협, 전효진 Antioxidant, antimicrobial, and anti-obesity activity of lactic acid bacteria-bioconversioned black raspberry (Rubus coreanus Miquel) extract

8. 백채원, 서혜영, 최수안 A Study on the Improvement of the Safety Evaluation Method of Cell-Cultured Food

9. 나규미 Green synthesis of ZnO/CQD nanocomposite and its application to food packaging

10. 김예진 Inactivation of the extracellular antibiotic resistance gene by TiO₂ wrapped with carbon quantum dots under UVA irradiation

11. 최다빈, 이하경 Method validation and evaluation of polycyclic aromatic hydrocarbons content using by gas chromatography-mass spectrometry from various types of tea products

12. 이가영 Freshness indicator for quality of packaged pork neck during storage

13. 김지훈, 이윤혜 Method Validation and Determination of Polycyclic Aromatic Hydrocarbons content from Edible Oils in Korea

14. 김윤길 Development of Freshness Indicator (FI) for raw skate (Hongeo, Okamjei kenojei) packaging to detect Trimethylamine levels throughout storage period

15. 이도경, 임경직 Method validation of indole alkaloids analysis using by liquid chromatography-mass spectrometry from coffee

16. 임경직 Analytical method validation of indole alkaloids from meat and seafood products using by LC/MS/MS