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.
Consumer acceptance and perception of braised meat in soy sauce for older adults determined using fast profiling methodsFood Quality and Preference, 2024, v.120, 105249
Sweet–bitter taste interactions in binary mixtures of sweeteners: Relationship between taste receptor activities and sensory perceptionFood Chemistry, 2024, v.459, 140343
Consumer testing away from a sensory facility: Application of home-use test and no-contact home-use testFood Quality and Preference, 2023, v.109, 104905
Early childhood eating behaviors associated with risk of overweight and its socio-ecological determinants in Korean preschool childrenNUTRITION RESEARCH AND PRACTICE, 2023, v.17 no.4, 717-734
Hedonic plasticity of vegan burger patty in implicit or explicit reference frame conditionsJournal of the Science of Food and Agriculture, 2023, v.103 no.5, 2641-2652
Robot versus human barista: Comparison of volatile compounds and consumers’ acceptance, sensory profile, and emotional response of brewed coffeeFood Research International, 2023, v.172, 113119
Shape of my likes: how explicit and implicit reference frames shape the liking of insect-based protein barFood Science and Biotechnology, 2023, v.32 no.9, 1193-1203
Flavor principle as an implicit frame: Its effect on the acceptance of instant noodles in a cross-cultural contextFOOD QUALITY AND PREFERENCE, 2021, v.93, 104293
The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and NoodlesFOODS, 2021, v.10 no.7, 1675
Development and validation of the food involvement inventory (FII) featuring the attitudinal constructsFOOD SCIENCE AND BIOTECHNOLOGY, 2020, v.29 no.3, 359-369
Understanding the drivers of liking for fresh pears: a cross-cultural investigation of Chinese and Korean panels and consumersJournal of the Science of Food and Agriculture, 2019, v.99 no.11, 5092-5101
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
Effects of NaCl and temperature on the sensory characteristics of natural flavor enhancersKorean Journal of Food Science and Technology, 2015, v.47 no.5, 615-622
Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: a case study on barbecue sauceJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2015, v.95 no.8, 1613-1625
Physicochemical Characteristics And Sensory Properties Of Commercial Mukeunji ProductsJournal of the Korean Society of Food Science and Nutrition, 2015, v.44 no.5, 702-708
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
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
The use of the pathogen-specific bacteriophage BCP8-2 to develop a rice straw-derived bacillus cereus-free starter cultureKorean Journal of Food Science and Technology, 2014, v.46 no.1, 115-120
[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 design13th 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 blends13th 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 categories13th 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 consumers13th Pangborn Sensory Science Symposium: Pangborn 2019, 영국, 2019-07-31
Pangborn 2019, 2019