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College of Science & Industry Convergence

Seo-Jin Chung Professor

Department of Nutritional Science & Food Management/HOKMA College of General Education

정서진 프로필 사진 
The main research objectives of culinary science lab are to develop creative and innovative culinary based food products, to understand the food quality from consumers’ aspects, and to disclose the drivers of liking of food products. Currently, one of the main interests is to develop successful strategies to cut down in sodium, sugars, and MSG in daily diet. Additionally, delineating the drivers of liking of ethnic foods from a cross-cultural context is another area of interest. Ultimately, our lab aims at training the students to become an insightful glocal food & consumer analyst.
  • Associate Vice President for Research
  • Human Ecology Building (Morris Hall) #302
  • 0232773454
  • Office hours
    • 수 3-4시
  • Research Interests
    • Culinary Science, Sensory Science, Food Science
Research Record
  • Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults Foods, 2023, v.12 no.22, 4049
    SCIE Scopus dColl.
  • Consumer testing away from a sensory facility: Application of home-use test and no-contact home-use test Food Quality and Preference, 2023, v.109, 104905
    SCIE Scopus dColl.
  • Early childhood eating behaviors associated with risk of overweight and its socio-ecological determinants in Korean preschool children NUTRITION RESEARCH AND PRACTICE, 2023, v.17 no.4, 717-734
    SCIE Scopus KCI dColl.
  • Effect of explicit frames on the sensitivity and acceptance of mealworm in protein shake Food Quality and Preference, 2023, v.109, 104924
    SCIE Scopus dColl.
  • Effects of Test Location and Sample Number on the Liking Ratings of Almond Beverage and Vegan Ramen Products Foods, 2023, v.12 no.3, 632
    SCIE Scopus dColl.
  • Hedonic plasticity of vegan burger patty in implicit or explicit reference frame conditions Journal of the Science of Food and Agriculture, 2023, v.103 no.5, 2641-2652
    SCIE Scopus dColl.
  • Robot versus human barista: Comparison of volatile compounds and consumers’ acceptance, sensory profile, and emotional response of brewed coffee Food Research International, 2023, v.172, 113119
    SCIE Scopus dColl.
  • Shape of my likes: how explicit and implicit reference frames shape the liking of insect-based protein bar Food Science and Biotechnology, 2023, v.32 no.9, 1193-1203
    SCIE Scopus KCI dColl.
  • Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia FOODS, 2021, v.10 no.3, 598
    SCIE Scopus dColl.
  • Flavor principle as an implicit frame: Its effect on the acceptance of instant noodles in a cross-cultural context FOOD QUALITY AND PREFERENCE, 2021, v.93, 104293
    SCIE Scopus dColl.
  • Searching for optimal low calorie sweetener blends in ternary & quaternary system Food Quality and Preference, 2021 , 104184
    SCIE Scopus dColl.
  • The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles FOODS, 2021, v.10 no.7, 1675
    SCIE Scopus dColl.
  • Cross-cultural consumer acceptability for ethnic fermented sauce products: Comparisons among Korean, UAE, and us consumers Foods, 2020, v.9 no.10, 1463
    SCIE Scopus dColl.
  • Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs FOOD SCIENCE AND BIOTECHNOLOGY, 2020, v.29 no.3, 359-369
    SCIE Scopus KCI dColl.
  • Effect of concentration range on the accuracy of measuring sweetness potencies of sweeteners Food Quality and Preference, 2020, v.79, 103753
    SCIE Scopus dColl.
  • Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits FOODS, 2020, v.9 no.3, 377
    SCIE Scopus dColl.
  • 섭취 환경 조건이 나트륨 및 당 저감식품 기호도에 끼치는 영향 한국식생활문화학회지, 2020, v.35 no.4, 351-362
    KCI dColl.
  • 자폐범주성장애 아동의 나이에 따른 식행동 및 식품 기호도와학부모의 영양교육 요구도 한국식생활문화학회지, 2020, v.35 no.3, 241-255
    KCI dColl.
  • 자폐성장애 자녀의 식생활에 대한 어머니들의 인식과 경험 자폐성장애연구, 2020, v.20 no.2, 57-86
    KCI dColl.
  • Learning to know what you like: A case study of repeated exposure to ethnic flavors Food Quality and Preference, 2019, v.71, 452-462
    SCIE Scopus dColl.
  • Understanding the drivers of liking for fresh pears: a cross-cultural investigation of Chinese and Korean panels and consumers Journal of the Science of Food and Agriculture, 2019, v.99 no.11, 5092-5101
    SCIE Scopus dColl.
  • Utilizing hedonic frame for projective mapping: A case study with Korean fermented soybean paste soup Food Quality and Preference, 2019, v.71, 279-285
    SCIE Scopus dColl.
  • 반복섭취 실험설계를 활용한 신제품의 시장성 평가 식품과학과 산업, 2019, v.52 no.1, 52-59
    KCI후보 dColl.
  • 자폐스펙트럼장애 아동의 식행동 및 영양섭취 특성 관련 문헌연구 자폐성장애연구, 2019, v.19 no.3, 111-132
    KCI dColl.
  • A cross-cultural study of acceptability and food pairing for hot sauces Appetite, 2018, v.123, 306-316
    SCIE Scopus dColl.
  • Effective Strategies to Reduce Sodium Intake among Consumers: Pork Cutlet Sauce as a Model Food System 한국식생활문화학회지, 2018, v.33 no.5, 416~426
    KCI dColl.
  • Acquired (dis)liking of natural cheese in different repeated exposure environment FOOD RESEARCH INTERNATIONAL, 2017, v.99, 403-412
    SCIE Scopus dColl.
  • Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste) FOOD SCIENCE AND BIOTECHNOLOGY, 2017, v.26 no.2, 409-418
    SCIE Scopus KCI dColl.
  • 장류 기반 한식에 대한 할랄 식품 소비자의 선호도 FGI 연구 한국식생활문화학회지, 2017, v.32 no.3, 266~274
    KCI dColl.
  • 저염 표시가 포크커틀릿 소스의 짠맛 인식과 기호도에 미치는 영향 한국식품과학회지, 2017, v.49 no.1, 72-79
    Scopus KCI dColl.
  • 시판 물냉면의 감각적 특성 분석 한국식생활문화학회지, 2016, v.31 no.5, 506~514
    KCI dColl.
  • Effects of NaCl and temperature on the sensory characteristics of natural flavor enhancers Korean Journal of Food Science and Technology, 2015, v.47 no.5, 615-622
    KCI Scopus dColl.
  • Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: a case study on barbecue sauce JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2015, v.95 no.8, 1613-1625
    SCIE Scopus dColl.
  • Optimization of a sensory evaluation protocol for measuring the umami taste Food Science and Biotechnology, 2015, v.24 no.4, 1341-1347
    SCIE KCI Scopus dColl.
  • Physicochemical Characteristics And Sensory Properties Of Commercial Mukeunji Products Journal of the Korean Society of Food Science and Nutrition, 2015, v.44 no.5, 702-708
    KCI Scopus dColl.
  • Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems Food Research International, 2015, v.74, 168-176
    SCIE Scopus dColl.
  • Corrigendum to "Optimal sensory evaluation protocol to model concentration-response curve of sweeteners" [Food Research Int. 62 (2014) 886-893] Food Research International, 2014, v.64, 982
    SCIE Scopus dColl.
  • EFFECT OF FAMILIARITY ON A CROSS-CULTURAL ACCEPTANCE OF A SWEET ETHNIC FOOD : A CASE STUDY WITH KOREAN TRADITIONAL COOKIE ( YACKWA) JOURNAL OF SENSORY STUDIES, 2014, v.29 no.2, 110-125
    SCIE Scopus dColl.
  • Optimal sensory evaluation protocol to model concentration-response curve of sweeteners Food Research International, 2014, v.62, 886-893
    SCIE Scopus dColl.
  • The use of the pathogen-specific bacteriophage BCP8-2 to develop a rice straw-derived bacillus cereus-free starter culture Korean Journal of Food Science and Technology, 2014, v.46 no.1, 115-120
    KCI Scopus dColl.
  • 단일 박테리오파지를 이용한볏짚 유래 Bacillus cereus free 스타터 컬쳐의 개발 한국식품과학회지, 2014, 제46권 1호, 115-120
    Scopus KCI dColl.
  • [학술지논문] Consumer testing away from a sensory facility: Application of home-use test and no-contact home-use test FOOD QUALITY AND PREFERENCE, 2023, v.109 no.7 , 104905-104905
    SCIE
  • [학술지논문] Effect of explicit frames on the sensitivity and acceptance of mealworm in protein shake FOOD QUALITY AND PREFERENCE, 2023, v.109 no.1 , 104924-104924
    SCIE
  • [학술지논문] Effects of Test Location and Sample Number on the Liking Ratings of Almond Beverage and Vegan Ramen Products FOODS, 2023, v.12 no.3 , 1-18
    SCIE
  • [학술지논문] Hedonic plasticity of vegan burger patty in implicit or explicit reference frame conditions JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2023, v.103 no.5 , 2641-2652
    SCIE
  • [학술지논문] Robot versus human barista: Comparison of volatile compounds and consumers' acceptance, sensory profile, and emotional response of brewed coffee FOOD RESEARCH INTERNATIONAL, 2023, v.172 no.1 , 113119-113119
    SCIE
  • [학술지논문] Shape of my likes: how explicit and implicit reference frames shape the liking of insect-based protein bar FOOD SCIENCE AND BIOTECHNOLOGY, 2023, v.32 no.9 , 1193-1203
    SCIE
  • [학술지논문] Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia Foods, 2021, v.10 no.3 , 598-598
    SCIE
  • [학술지논문] Flavor principle as an implicit frame: Its effect on the acceptance of instant noodles in a cross-cultural context FOOD QUALITY AND PREFERENCE, 2021, v.93 no.0 , 104293-104293
    SCI
  • [학술지논문] Searching for optimal low calorie sweetener blends in ternary quaternary system FOOD QUALITY AND PREFERENCE, 2021, v.90 no.06 , 1-13
    SCI
  • [학술지논문] The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles Foods, 2021, v.10 no.7 , 1675-1675
    SCIE
  • [학술지논문] Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers Foods, 2020, v.9 no.10 , 1463-1463
    SCIE
  • [학술지논문] Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs FOOD SCIENCE AND BIOTECHNOLOGY, 2020, v.29 no.3 , 359-369
    SCIE
  • [학술지논문] Effect of concentration range on the accuracy of measuring sweetness potencies of sweeteners FOOD QUALITY AND PREFERENCE, 2020, v.79 no.1 , 1-11
    SCI
  • [학술지논문] Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits Foods, 2020, v.9 no.3 , 1-23
    SCIE
  • [학술지논문] 섭취 환경 조건이 나트륨 및 당 저감식품 기호도에 끼치는 영향 한국식생활문화학회지, 2020, v.35 no.4 , 351-362
    KCI
  • [학술지논문] Mothers’ Perceptions and Experiences on Dietary Life of Their Children with Autism Spectrum Disorder 자폐성장애연구, 2020, v.20 no.2 , 57-86
    KCI
  • [학술지논문] Learning to know what you like: A case study of repeated exposure to ethnic flavors FOOD QUALITY AND PREFERENCE, 2019, v.71 no.1 , 452-462
    SCI
  • [학술지논문] Understanding the drivers of liking for fresh pears: a cross-cultural investigation of Chinese and Korean panels and consumers JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2019, v.99 no.11 , 5092-5101
    SCI
  • [학술지논문] Utilizing hedonic frame for projective mapping: A case study with Korean fermented soybean paste soup FOOD QUALITY AND PREFERENCE, 2019, v.71 no.1 , 279-285
    SCI
  • [학술지논문] Application of repeated exposure design for new product development 식품과학과 산업, 2019, v.52 no.1 , 52-59
  • [저역서] 감각검사: 원리에서 활용까지 파워북, 2021, 372
  • [저역서] 감각검사: 원리에서 활용까지 파워북, 2021, 372
  • [저역서] 식품학개론 라이프사이언스, 2021, 364
  • [저역서] 식품학개론 라이프사이언스, 2021, 364
  • [학술발표] Finding acceptable levels of sodium reduction in HMR type soups using repeated exposure design 13th Pangborn Sensory Science Symposium: Pangborn 2019, 영국, Edinburgh, 2019-07-29 Pangborn 2019, 2019
  • [학술발표] Optimal sweeteners of choice for ternary & quarternary low calorie sweetener blends 13th Pangborn Sensory Science Symposium: Pangborn 2019, 영국, Edinburgh, 2019-07-31 Pangborn 2019, 2019
  • [학술발표] Selecting the right sweetener for low-calorie beverage products in various categories 13th Pangborn Sensory Science Symposium: Pangborn 2019, 영국, Edinburgh, 2019-07-31 Pangborn 2019, 2019
  • [학술발표] Understanding the drivers of liking for dried fruit chips by hedonic based projective mapping: A cross-cultural comparisons of Chinese, Korean, and US consumers 13th Pangborn Sensory Science Symposium: Pangborn 2019, 영국, 2019-07-31 Pangborn 2019, 2019
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Courses

  • 2024-1st

  • 2023-2nd

    • Principle in Food Preparation 강의 계획서 상세보기

      • Subject No 36597Class No 01
      • 1Year ( 3Credit , 3Hour) Wed 3~3 (ECOL319) , Fri 2~2 (ECOL319)

    • Food Fermentation Science 강의 계획서 상세보기

      • Subject No 36935Class No 01
      • 2Year ( 3Credit , 3Hour) Tue 2~2 (ECOL511) , Fri 3~3 (ECOL511)

  • 2023-1st

    • Food Chemistry 강의 계획서 상세보기

      • Subject No 36936Class No 01
      • 3Year ( 3Credit , 3Hour) Tue 3~3 (ECOL319) , Thu 2~2 (ECOL319)

    • Gastronomic Sense Evaluation and Analysis

      • Subject No G17196Class No 01
      • Year ( 3Credit , 3Hour) Mon 6~7 (ECOL607)
        • 영문계획안

    • Advanced Study of Food Preparation 강의 계획서 상세보기

      • Subject No HE158Class No 01
      • Year ( 3Credit , 3Hour) Tue 8~9 (ECC-)

  • 2022-2nd

  • 2022-1st

  • 2021-2nd

    • Food and design in the age of food technology

      • Subject No 11364Class No 01
      • Year ( 3Credit , 3Hour) Tue 3~3 (ECOL319) , Fri 3~3 (ECOL319)
        • Syllabus(File)

    • Principle in Food Preparation

      • Subject No 36597Class No 01
      • 1Year ( 3Credit , 3Hour) Mon 6~6 , Wed 5~5
        • 영문계획안

    • Food Fermentation Science

      • Subject No 36935Class No 01
      • 2Year ( 3Credit , 3Hour) Mon 5~5 , Wed 4~4
        • 영문계획안
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Academic Background

University of Missouri Ph.D.(Food Science)

Work Experience

서울여자대학교 조교수 2006-09-01 ~ 2012-02-29

CJ제일제당 식품연구소 연구원 2004-08-02 ~ 2006-08-18

이화여대 아시아식품영양연구소 연구원 2003-09-01 ~ 2003-11-30

Univ. of Minnesota-St.Paul, Post-doc. 2002-12-23 ~ 2003-08-14

List