Department of Nutritional Science&Food Management Opens ‘Bio-Digital Standardization Forum’ and Shares Bio-Sensor Skills
- Date2023.06.21
- 4410
Using smell · taste bio-sensors to store and record flavors of food
A new technique to lead the food evaluation field
On June 19th, the Department of Nutritional Science & Food Management opened the ‘Bio-Digital Standardization Forum’ at the ECC building. It was for the propulsion of standardization for smell · taste sensors.
Bio-Digital Standardization is a technique that uses bio-sensors on the basis of smell · taste receptors, to measure, quantify, and standardize smells and flavors. If bio-sensors and food R&D techniques are combined, great progress in the food evaluation field is expected by being able to store and record flavors of food and gauge the degree of how much the food has rotten.
About 100 people of our country’s bio-sensor specialists attended the forum, and it started out with University President Eunmi Kim’s welcome speech and Jungshik Choi’s congratulatory message, chief of Korean Agency for Technology and Standards of the Ministry of Trade, Industry and Energy. Afterwards, research and development of smell technology from USA’s Duke University and Japan’s Tokyo Tech University, along with our country’s smell · taste bio-sensor related companies’ technology development and standardization situation were shared.
The first keynote lecture was by Tokyo Tech University Professor Nakamoto on the ‘Current situation and research course of processing smell signals and display skills.’ The second lecture was by Duke University Professor Matsunami on the ‘Molecule structure of smell receptors.’
After the keynote lectures, the technology presentations by universities and companies took place. The following did a presentation about each subject, Ewha Professor Yuri Kim on the ‘Treatment role of taste receptors on non-taste sense tissue,’ LG Electronics Doctor Changseok Kim on ‘Strategy for bio-sensor platforms,’ Receptech Inc. CEO Hwijin Ko on ‘Combination of smell receptors and converters,’ and lastly, Korea Electronics Technology Institute Doctor Junshik Park on ‘Standardization process in the International Electrotechnical Commission(IEC).’
Ewha Professor Taehyun Park, who emceed the forum’s opening, evaluated that “The development of smell · taste bio-sensor technology is in the beginning stages worldwide, and the bio-sensor commercialization of our country’s companies is in a prominent position.” He said, “In order to be of help for the food industry’s growth by using smell · taste bio-sensors in the food evaluation field, we will work hard for the development of technology and standardizing process.”
On the other hand, Ewha has selected a research enterprise organization in both the ‘pioneer field’ which has global competence and the ‘challenge field’ which has a bright future. It is to make a creative research ecosystem in order to produce international output. Global scholars are invited in each field to maximize the research facility. Ewha’s Department of Nutritional Science & Food Management made a ‘Enterprise organization for sustainable up-to-date nutritional core’ and scouted Professor Taehyun Park, a scholar in the bio-sensing area. They are accelerating research of sustainable up-to-date technology with bio-sensing and data-science, such as the strategic propulsion of investigative research on future alternative food.