[Pastiche]
International Kimchi Conference for the 19th Gwangju World Kimchi Culture Festival

About This Event

Kimchi is Korea's most iconic food, and among the world's healthiest. This conference provides an opportunity for experts, food connoisseurs, and the public to discuss and share information about the manufacturing process, microbial safety, and health benefits of kimchi and other fermented vegetable foods of the world. The 4th International Kimchi Conference is part of the 19th Gwangju World Kimchi Culture Festival, which includes events in Korea and abroad. It is organized by the World Institute of Kimchi (WiKim) and co-organized by Gwangju City and the Gwangju World Kimchi Culture Festival Committee. Simultaneous Korean/English interpretation provided.

Program
(lunch provided)

9:30-10:00am | Registration
10:00-10:10am | Opening Speech
Wan-Soon Park, PhD (Director, WiKim)
10:10-10:20am | Welcome Address
Cathy Woteki, PhD (Under Secretary for Research, Education, and Economics, USDA)

Session 1
Chair: Jong-Hoon Lee, PhD (Professor, Kyonggi University)
10:20-10:40am | Keynote Speech for Pickles
Karen Hulebak, ScD (Former Chair, CODEX)
10:40-11:00am | Keynote Speech for Kimchi
Sung-Hoon Kim, PhD (Chair, Gwangju World Kimchi Culture Festival Committee)
11:00-11:30am | Kimchi Overview
Eung-Soo Han, PhD (WiKim, Korea)
11:30am-12:00pm | Pickles in the US
Bill Bryan (President, Mt. Olive Pickle Company)
12:00-1:30pm | Lunch

Session 2
Chair: Frederick Breidt (Professor, North Carolina State University)
1:30-2:00pm | Scientific Functionality of Kimchi
Hae-Choon Chang, PhD (Professor, Chosun University)
2:00-2:30pm | Scientific Functionality of Fermented Vegetables
Mark Daeschel, PhD (Professor, Oregon State University)
2:30-3:00pm | Manufacturing Process of Kimchi
Soon-Ja Kim (President, Kimchi Association of Korea)
3:00-3:30pm | Coffee Break

Session 3
Chair: Hae-Choon Chang, PhD (Professor, Chosun University)
3:30-4:00pm | Overview of Production and Market of Sauerkraut
Christoph Freitag, PhD (Director, German Vegetable Processing Association)
4:00-4:30pm | Hygiene and Microbiology of Kimchi
Jong-Hoon Lee, PhD (Professor, Kyonggi University)
4:30-5:00pm | Hygiene and Microbiology of Pickles
Frederick Breidt (Professor, North Carolina State University)
5:00-5:10pm | Closing Remarks

Location

Kellogg Conference Hotel, Gallaudet University
800 Florida Ave NE Washington, D.C. 20002-3695

How to Register

Registration is free, but attendees must send an email to kimchiconference@gmail.com by August 31 with the following information: Full Name, Organization, Email, and Phone Number. Specify if you require a vegetarian lunch.