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When: Monday, 6/26/2017 through Monday, 6/26/2017, 10:30 am
- 12:00 pm
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Where: Bellini 2105
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Description: This session addresses the growing attention on
traditional Korean fermented foods such as kimchi and fermented soy products
due to their various health benefits. As a growing body of scientific
evidence on the health functionalities of Korean foods is published in
scientific journals and distributed through the public media, it is timely to
open a focused Korean food session in IFT. This session will cover historical
and cultural backgrounds, characteristics, and the most up-to-date scientific
data on the health functionalities of Korean fermented foods. All the
speakers are distinguished experts who have been dedicated to academic
research on Korean traditional foods for many years. The first two speakers
will talk about cultural and historical backgrounds and characteristics of
and science behind traditional Korean foods. Dr. Cherl-Ho Lee, the IFT Fellow
and the chairman of the Korea Food Security Research Foundation, will be
presenting the geographical and environmental background of the appearance of
primitive pottery culture in the Korea Strait region and its influence on the
development of fermentation technology and dietary culture in Northeast Asia,
especially Korea. Dr. Dae Young Kwon of the Korea Food Research Institute
(KFRI) will be presenting on the unique and diverse nature of the K-diet
(Korean diet) developed in relation to the cultural history of Korean food.
He will also discuss the health benefits of traditional Korean foods from the
viewpoint of modern life science and biotechnology. Next, two speakers will
focus on the health functionalities of two most important Korean fermented
foods, kimchi and doenjang (fermented soybean paste). Dr. Kun-Young Park of
Cha University, Korea, will be present on anti-obesity and anti-cancer
effects of these foods. A reduction of body weight and suppression of
adipogenesis while promoting ß-oxidation-based lipolysis in a
high-fat-diet-induced in vivo obesity model will be intensively
discussed. Also, anti-cancer activity in an AOM/DSS-induced colon cancer model
and an H. pylori-induced gastric cancer model will be talked about.
Dr. Hak-Jong Choi of the World Institute of Kimchi, Korea, will be invited to
talk about how probiotics isolated from kimchi can influence the gut
microbiota of a high-fat-diet-induced in vivo obesity model.
Improvement of the overall structure of the HFD-disrupted gut microbiota
after administration of two selected kimchi probiotics, Pediococcus inopinatus
WIKIM27 and Lactobacillus sakei WIKIM31 and its correlation
with obesity-related parameters will be discussed. The potential use of
kimchi probiotics for therapeutic purposes in treating obesity will also be
discussed. This session will recruit many participants who are interested in
healthy Korean foods developed through the nation’s long history.
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Audience Focus: Academia and Education; Research and Prod Dev; Sales
and Marketing
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Audience Level: Intermediate
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CFS Content Area: Food Microbiology; Food Safety
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Career Pathways: Food Science/Food Technology/R&D
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Collaborating Division: International
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Job Role: Microbiologist; Nutrition; R&D
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Keyword: Korean food (K-food); anti-cancer effect;
anti-obesity effect
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Primary Subtrack: Diet & Health
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Primary Track: Food Health & Nutrition
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Proposal Type: Symposium
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Secondary Subtrack: Prebiotics & Probiotics
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Secondary Track: Food Health & Nutrition
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Session Type: Symposium
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Speakers:
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Learning
Objectives:
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1.) The audience will learn about the most recent
research on the health functionalities of Korean fermented foods.
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2.) The audience will learn about the cultural and
historical backgrounds as well as the characteristics of and science behind
traditional Korean foods.
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