Day 1 :
Advisor, MSC Co, Ltd/Distinguished Professor
Kangwon National University
Keynote: Overproduction of functional food ingredients and biotherapeutics by probiotics and their derived enzymes
Time : 10:30-11:10
Dr. Byong (Byron) Lee received his degrees from the University of British Columbia (Microbiology/Immunology), McGill University (Food Microbiology) and Laval University (Food Biotechnology, PhD, 1980) in Canada. He previously worked as Research Director at Sensient Flavors (Former Champlain Ltd) in Canada (1980-1982), Senior/Principal Scientist and Head of Biotechnology at Food R/D Centre of Agriculture and Agri-Food Canada (AAFC) in St-Hyacinthe and Professor (AAFC Chair) in Departments of Microbiology/Immunology and Food Science at McGill University in Montreal, Canada for about 30 years until 2011. Dr. Lee has been Distinguished Professor in School of Biotechnology at Jiangnan University in China (2011-2014), and he is currently Invited Distinguished Professor in Food Science and Biotechnology at Kangwon National University and Advisor at MSC Co, Ltd. in South Korea. Dr. Lee was invited visiting professor in UK (Institute of Food Research/University of Reading), France (INRA/U. de Bourgogne), Ireland (Teagasc Food Research Centre) and Korea (Seoul National University) for 4 years. He has published 207 peer reviewed manuscripts, 3 textbooks on “Food Biotechnology (1st and 2nd Edition in English and Spanish, Wiley, 500 pages)”, 22 book chapters, and 15 patents/inventions. He delivered 115 invited speeches (often as keynote or plenary) at the international conferences, received several awards, and currently serves as the editorial board of seven journals. Dr. Lee supervised more than 100 graduate students, post-docs and others.
The market of bioactive functional ingredients and biotherapeutics has been increased to US $ 167 billion per year at a 7.3% increase in 2014 and is expected to US $ 279 billion by the end of 2021 (www. transparencymarketresearch.com). The specific components of my research pertain to the molecular and biochemical characterization as well as scale up production of probiotic and fungal recombinant enzymes in order to: (i) produce and demonstrate the suitability of those enzymes derived bioactive compounds as functional food ingredients and biotherapeutics, and (ii) develop health promoting probiotics (anti-cholesterol, anti-cancer, anti-obesity, etc). Among 10 different enzymes were genetically overproduced up to 1,000 folds in different hosts, two recombinant enzymes (lipase and aminopeptidase) have been scaled up to 1,500 liter reactor with excellent performance and reliable results at all scales.
After screening the robust probiotic strains by conventional and metagenomic methodsfive commercial probiotics and their enzymes were developed: (1) cholesterol reducing bile salt hydrolase (BSH) active strain, (2) anti-hypertensive peptide producing and accelerated cheese ripening aminopeptidase active strain, (3) transgalactosyl and hydrolytic lactase producing strains which produce large amounts of galacto-oligosaccharides (GOS) and lactose free milk, (4) esterase/lipase active strains which produce a large amount of natural butyric acid (pro drug) and strong esterification (inter- and trans-) activities, and (5) conjugated linoleic acid (CLA) producing strains with anti-obesity and anti-cancer properties. Those applications are immense and some of these data will briefly be presented.
Middle East Technical University
Keynote: Enhancing the quality parameters and extending the shelf life of pomegranate juice by High Hydrostatic Pressure (HHP)Processing against Thermal Treatment
Time : 11:30-12:10
Prof. Dr. Hami Alpas served as a “visiting scholar” in 1996 and 1998 at University of Wyoming, USA; as a “visiting scientist” in 2001 and 2002 at Ohio State University, USA and as a “visiting professor” in 2006, 2007 and 2008 at University of Bordeaux I, France. His main research areas are: Unit Operations in Food Engineering, Non-thermal Food Processing Technologies, Food Quality, Food Safety and Food Security through Total Food Protection. He is an expert in High Hydrostatic Pressure treatment of foods. He has supervised 5 Ph. D and 12 M.Sc. theses. He has 76 international journal articles (SCI) and over 1000 citations (ISI-Web of Sci. h-factor 20) as well as close to 60 academic presentations in 40 different international meetings. He has completed 15 national, 4 international projects including EU/JRC, CNRS-EGIDE and NATO ARW/ATC, EU-FP7 projects. He has authored 10 chapters in internationally edited books and has edited 3 international books by Springer. http://fde.metu.edu.tr/prof-hami-alpas
Effect of HHP processing (200, 300, 400 MPa; 5, 15, 25⁰C; 5 and 10 minutes) against traditional thermal treatment at 85⁰C/10 min on antioxidant activity, total phenolic content, total monomeric anthocyanin concentration, ascorbic acid content, mannitol content, color values (ΔE) as well as total mesophilic aerobic bacteria (TMAB) and total yeast and mold (TYM) in freshly squeezed pomegranate juice was investigated. HHP combinations around 400 MPa at 10 min at every temperature studied was sufficient to decrease TMAB and TYM counts more than 4.0 log cycles proving microbial stability and safety. Additionally, HHP showed no significant decrease in antioxidant activity, total phenolic content and monomeric anthocyanin pigment concentrations of the freshly squeezed juices while there was a significant decrease (p < 0.05) in conventional thermal treated (at 85⁰C/10 min) ones. In shelf life study HHP treatments extended the storage period up to 30 days at 4⁰C with stable antioxidant and ascorbic acid levels and higher sensory approval in terms of odor and appearance over pasteurized samples. These results provide information of storage stability of pomegranate juice after pressure treatments which is quite scarce. In database collected, criteria for commercial production of high quality, healthy pomegranate juice with safety requirements could be established.
Keynote: Food Logistics & Distribution
Time : 12:10-12:50
Michael Cherney has been involved in transportation management in a number of different capacities over the past 8 years. He is an integral part of Load Delivered’s growth. His expertise in supply chain efficiency and network implementation has been a catalyst of his growth within the industry. His educational background is in Economics; however, he is in the process of earning his Masters of Science in Global Supply Chain Management from USC’s Marshall School of Business. Michael’s strengths are in leadership, process improvement, S&OP, contract negotiations and execution. He has a customer first mentality with the focus of finding mutually beneficial partnerships.
Statement of the Problem: Transportation is a key component to any supply chain. Specifically, in the Food and Beverage industry, with new regulations in place for Food Safety and driver’s hours, a lean supply chain with a comprehensive and robust transportation network able to scale with the necessary agility to meet quality and service standards. is as critical as ever. Companies in this space are faced with the task of understanding these new regulations and the impact they will have on their supply chain forcing them to analyze their supply chain and transportation network. Will they determine to adjust internal S&OP? Will they pass the burden along to their suppliers and implement VMI? Will they source locally? Build smaller regional facilities to lower total cost of transportation? Are they ready to handle the changes? Etc. Will these changes help compete with Amazon? These are a few of the challenges companies in the Food and Beverage space are faced with when it comes to logistics and distribution. There is no one-size-fits-all solution, however there are ways to be best prepared to take their supply chain to the next level without issue during this time of change.