Jong Gyu Kim Is working for Faculty of Food and Health Sciences, Keimyung University of Korea (South) from 1993. She is in teaching and research capacity. She is now in sabbatical leave and joining University of Washing, U. S. A. She is a specialist in the field of Food and Environmental Hygiene. She has more than 100 publications in the peer-reviewed scientific journals, and edited more than five books.

This study was performed to investigate a long-term impact of climate change on the capture of offshore fisheries in Korea over the past three decades and their effect on the consumer price index (CPI) of popular fish species for Korean cousin. The data used were official data such as Jeongsun Marine Survey and specialized agencies for the past 30 years (1981~2010). Time series analysis, regression analysis and correlation analysis were used. Not only land surface temperature but also sea surface temperature of offshore waters increased over the past 30 years, and both have positively correlated (p < 0.01). The rise of sea surface temperature in the East Sea was especially prominent than those in the South Sea and the West/Yellow Sea. The capture fisheries production in offshore fisheries has overall declined gradually and only 36% in 2010. In particular, the cold-water fish species such as Alaska/walleye pollack and Sailfin sandfish have almost disappeared or much decreased, while warm-water fish species such as anchovy, squid, and common mackerel have increased. Korean’s aquatic food consumption has increased in recent years and is at a global level, however, the self-sufficiency rate declined considerably to 77.9% in 2010. Among the fish species preferred in Korea, the production quantity of largehead hairtail and Alaska/walleye pollack had a significant effect on total CPI (p < 0.01). The CPI of Pacific saury tended to be similar to the total CPI during the past 30 years, reflecting overall consumer prices. These results indicate that global warming affected not only sea water temperature rise, but also had remarkable impact on the production of offshore fisheries. The decreased supply of the offshore fisheries and increased demand may result in occurring fishflation. There is need for policy response and strategies and implementation to ensure a stable supply of fishery products.

Soon Ok Woo is working as a Professor at National Institute of Agricultural Sciences, Republic of Korea. She has extended her valuable service for many years and has been a recipient of many awards and grants. Her international experience includes various programs, contributions and has participated in different countries for study in diverse fields.

Propolis is a health food, known for high antioxidant and antimicrobial effects. Fresh cut vegetables that are rapidly increasing in consumption have recently faced the problem storability fall down after washing. To improve storability of fresh cut vegetables, various studies are being carried out. In this study, using the characteristics of propolis, we performed this study to improve the he storability of fresh cut vegetables. An 18% solution of propolis extracts solution was prepared, and this solution was diluted from 0.001 to 1%, and the fresh vegetables were dipped in it (cabbage lettuce, perilla leaf, and lettuce). Vegetables were measured with the sensory evaluation and hardness after each treatment by placing them in a certain period of time at room temperature and refrigerator. The results showed that the storage stability is excellent compared tonon-treated, as diluted from 0.1 to 0.01%. Propolis solution is to improve the shelf life of fresh cut vegetables.

Kim M Connick is a PhD Scholar, currently working under Professor Christine Loscher in the Immunomodulation Research Group, School of Biotechnology, Dublin City University, Ireland. Her PhD project is funded by the Irish Department of Agriculture, Food and Marine and is in collaboration with Professor Dick Fitzgerald and the Protein Group in the University of Limerick.

Irish waters are teeming with marine life and have been used as a rich source of food for thousands of years. Food has evolved over this time to become something more than just a survival requirement. We now recognize food’s importance in not only survival but also in our overall health and wellbeing. Functional food is a market which has experienced massive growth in recent years due to an ever expanding health conscious population. This has created a demand both nationally and internationally for new novel functional foods or food ingredients. And once again we are looking to Irish waters as a source of these to meet this demand. The seaweed dulse, commonly found on the west and north coasts of Ireland and the north Atlantic fish, boarfish and blue whiting have been identified as potential sources of functional ingredients or NEMOs. Protein hydrolysates generated from these sources are being screened to assess their ability to modulate the immune response, particularly that of three key consumers; infants with food allergies, elderly people suffering from inflammation and immunosuppressed high performance athletes. Our aim was to identify protein hydrolysates from these marine sources which can be easily added to the diets of these sufferers to prime their immune systems back to a more so called normal state. This is being achieved through a multi analysis ex vivo and in vivo based approach. Hydrolysates are screened on both dendritic cells and T cells, ensuring both the innate and adaptive immune systems are represented before potential candidates are brought into in vivo murine models. Through this method protein hydrolysates are being identified which can be developed as functional ingredients with proven benefits.

You-Young Jo has her expertise in development of technology using sericultural products such as silk worm, silk protein, cordyceps from silkworm. She is working at the Rural Development Administration for sericultural farmer in the Korea.

Introduction: Paecilomyces tenuipes is a kind of thing called cordyceps, vegetable wasps and plant worms, winter worm summer grass or vegetable worms. Cordyceps has been known since ancient times for its properties of retarding aging and promoting long life. It can modulate immune responses, inhibit the growth of tumor cell, enhance hepatic energy, promote the secretion of adrenal hormones and possess hypotensive and vasorelaxant activities. Object: In order to increase the active ingredient and improve the absorption ability of Paecilomyces tenuipes, we fermented Paecilomyces tenuipes using Lactobacillus brevis, Bacillus subtilis, Bacillus licheniformis, and Saccharomyces cerevisiae. Methodology: The fermentation period was 15 days. Components of the fermentation products such as pH, protein, reducing sugar, etc. were measured. The protein molecular weight pattern was confirmed by electrophoresis. During the fermentation period, changes in physiologically active substances such as tyrosinase inhibitory activity, antioxidant activity, total polyphenol compound content and total flavonoid content were observed Conclusion & Significance: Fermentation of Paecilomyces tenuipes has increased the antioxidant capacity, total polyphenol content and total flavonoid content, and thus the pharmacological effect by the fermentation of Paecilomyces tenuipes is expected to be increased.

Niamh Hunt has completed her degree in Genetics and Cell Biology from Dublin City University (DCU), Ireland. She is currently in her final year of PhD, under the guidance of Professor Christine Loscher in DCU, as a part of Food for Health Ireland’s (FHI) Phase 2 project. Her role within the Infant Nutrition Research Group involves identifying novel compounds with beneficial immunomodulatory properties which will go on to be tested in food allergy model systems in order to assess the ability of these compounds to induce tolerance in infants with cow’s milk protein allergy.

Cow’s milk protein allergy (CMPA) is the most common food allergy associated with infants and can affect 2-3% of children worldwide. Persisting CMPA can lead to asthma, allergic rhinitis and anaphylaxis in later life. Strict cow’s milk protein avoidance has been the standard therapy of CMPA in children, but oral immunotherapy (OIT) seems to provide an alternative treatment. OIT results in avoidance of the clinical symptoms of allergy by providing the infant with hydrolyzed proteins that lack the IgE binding epitopes. OIT can result in tolerance which enables the mucosal immune system to remain in a non-activated state when it encounters harmless food proteins, such as cow’s milk, while retaining its ability to mount an immune response to a potential pathogen. The aim of this project was to identify novel bovine milk-derived protein hydrolysates that can modulate the immune response away from an allergic type 2 helper T-cell (Th2) response and more towards a regulatory T-cell phenotype, which allows the immune system to develop oral tolerance. To date, candidate hydrolysates have been selected based on their anti-inflammatory and allergy suppressing activity in in vitro studies. Their anti-inflammatory effects have been further assessed and confirmed in an in vivo murine model of acute inflammatory disease. These hydrolysates could potentially be useful in the setting of allergic inflammation to help attenuate the symptoms associated with an allergic response. In order to now determine the capacity of these hydrolysates to induce oral tolerance to intact cow’s milk, they will be tested in an in vivo murine model of food allergy. The study of how these hydrolysates modulate the immune system in vivo could have potential benefits to other life threatening food allergies. The outcome of this project is hoped to improve the nutrition, health and quality of life of infants, by improving the composition of infant milk formulas with the addition of novel functional hydrolysates.