BEGIN:VCALENDAR

PRODID:-//Pink Line Project//Drupal//EN

X-ORIGINAL-URL:http://pinklineproject.com/event/27978
VERSION:2.0

CALSCALE:GREGORIAN

METHOD:PUBLISH

BEGIN:VEVENT

DTSTAMP:19691231T140000
LAST-MODIFIED:19691231T140000
CREATED:19691231T140000
SEQUENCE:0

DTSTART:20120913T080000
DTEND:20120913T150000
UID:27978@pinklineproject.com

SUMMARY:International Kimchi Conference for the 19th Gwangju World Kimchi Culture Festival
LOCATION:Gallaudet University\nKellog Conference Hotel\nWashington\, District Of Columbia
DESCRIPTION: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. \n\nProgram\n\n(lunch provided)\n\n9:30-10:00am | Registration\n\n10:00-10:10am | Opening Speech\n\nWan-Soon Park\, PhD (Director\, WiKim)\n\n10:10-10:20am | Welcome Address\n\nCathy Woteki\, PhD (Under Secretary for Research\, Education\, and Economics\, USDA)\n\nSession 1\n\nChair: Jong-Hoon Lee\, PhD (Professor\, Kyonggi University)\n\n10:20-10:40am | Keynote Speech for Pickles\n\nKaren Hulebak\, ScD (Former Chair\, CODEX)\n\n10:40-11:00am | Keynote Speech for Kimchi\n\nSung-Hoon Kim\, PhD (Chair\, Gwangju World Kimchi Culture Festival Committee)\n\n11:00-11:30am | Kimchi Overview\n\nEung-Soo Han\, PhD (WiKim\, Korea)\n\n11:30am-12:00pm | Pickles in the US\n\nBill Bryan (President\, Mt. Olive Pickle Company)\n\n12:00-1:30pm | Lunch\n\nSession 2\n\nChair: Frederick Breidt (Professor\, North Carolina State University)\n\n1:30-2:00pm | Scientific Functionality of Kimchi\n\nHae-Choon Chang\, PhD (Professor\, Chosun University)\n\n2:00-2:30pm | Scientific Functionality of Fermented Vegetables\n\nMark Daeschel\, PhD (Professor\, Oregon State University)\n\n2:30-3:00pm | Manufacturing Process of Kimchi\n\nSoon-Ja Kim (President\, Kimchi Association of Korea)\n\n3:00-3:30pm | Coffee Break\n\nSession 3\n\nChair: Hae-Choon Chang\, PhD (Professor\, Chosun University)\n\n3:30-4:00pm | Overview of Production and Market of Sauerkraut\n\nChristoph Freitag\, PhD (Director\, German Vegetable Processing Association)\n\n4:00-4:30pm | Hygiene and Microbiology of Kimchi\n\nJong-Hoon Lee\, PhD (Professor\, Kyonggi University)\n\n4:30-5:00pm | Hygiene and Microbiology of Pickles\n\nFrederick Breidt (Professor\, North Carolina State University)\n\n5:00-5:10pm | Closing Remarks\n\nLocation\n\nKellogg Conference Hotel\, Gallaudet University\n\n800 Florida Ave NE Washington\, D.C. 20002-3695\n\nHow to Register\n\nRegistration 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.
URL:http://pinklineproject.com/event/27978
GEO:38.907339;-77.039794
CLASS:PUBLIC

STATUS:CONFIRMED

END:VEVENT

END:VCALENDAR