Mi Sook Cho Professor
Department of Nutritional Science & Food Management
Professor Cho of College of Health and Sciences is an expert on 'food behavior & culture'. She received her Ph.D from Ewha Womans University. She specializes in food choices of food consumers from different cultures, factors that influence consumer food behavior, establishing superiority of Korean traditional food, and standardizing and commercializing it. She has served as the Dean of College of Health and Sciences from August 2012 and vice president of the Korean Society of Food and Culture, and the Foodservice Management Society of Korea since 2010.
- Human Ecology Building (Morris Hall) #303
- 02-3277-2826
Research Record
- Capturing consumers' visual attention toward sugar-reduction information – Focusing on sugar-reduced beverages using eye-tracking experiments British Food Journal, 2023, v.125 no.10, 3656-3678
- Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults Foods, 2023, v.12 no.22, 4049
- Korean vegetarian values: ethics, sustainability and quality of life British Food Journal, 2023, v.125 no.6, 2294-2314
- Meal-Based Intervention on Health Promotion in Middle-Aged Women: A Pilot Study Nutrients, 2023, v.15 no.9, 2108
- Newly developed care food enhances grip strength in older adults with dysphagia: a preliminary study Nutrition Research and Practice, 2023, v.17 no.5, 934-944
- A Study on the Factors Affecting Customer Satisfaction with Institutional Foodservice during COVID-19 Foods, 2022, v.11 no.7, 1053
- Comparison of CATA and napping to identify sensory properties and drivers of liking for novel blended teas using Dendranthema Zawadskii Var. Latilobum Food Science and Biotechnology, 2022, v.31 no.12, 1559-1570
- Dietary Habits, Food Product Selection Attributes, Nutritional Status, and Depression in Middle-Aged and Older Adults with Dysphagia Nutrients, 2022, v.14 no.19, 4045
- Differences between Vegetarians and Omnivores in Food Choice Motivation and Dietarian Identity Foods, 2022, v.11 no.4, 539
- A study of customer perception of visual information in food stands through eye-tracking British Food Journal, 2021, v.123 no.12, 4436-4450
- Association of food insecurity with nutrient intake and depression among korean and us adults: Data from the 2014 korea and the 2013–2014 us national health and nutrition examination surveys International Journal of Environmental Research and Public Health, 2021 , 1-12
- Changes in the glucose and insulin responses according to high-protein snacks for diabetic patients Nutrition Research and Practice, 2021 , 54-65
- Consumer behavior of diners at Korean restaurants in Danang city, Vietnam 식품보건융합연구, 2021, v.7 no.5, 33-40
- Emotions Evoked by Colors and Health Functionality Information of Colored Rice: A Cross-Cultural Study FOODS, 2021, v.10 no.2, 231
- Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract FOODS, 2021, v.10 no.10, 2464
- Mealtime Behaviors and Food Preferences of Students with Autism Spectrum Disorder FOODS, 2021 , 49
- Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein Food Science and Biotechnology, 2021, v.30 no.5, 653-661
- 고단백 스낵과 비건 스낵에 대한 선택속성과 구매 행동 연구 한국식생활문화학회지, 2021, v.36 no.4, 373-381
- 블렌딩티와 구절초에 대한 인식과 소비행동 연구- 20대 여대생을 중심으로 - 한국식생활문화학회지, 2021, v.36 no.3, 300-307
- 전통주와 음식과의 조화도 연구 한국식생활문화학회지, 2021, v.36 no.2, 158-167
- 지역 임산물의 공유가치창출에 대한 소비자의 인식에 따른 지역 임산물의 구매행동에 관한 연구 - 정읍시를 중심으로 - 한국식생활문화학회지, 2021, v.36 no.5, 421-429
- A study on the Consumer's preference and purchasing behavior of high-protein bars with soy protein isolate [분리대두단백을 첨가한 고단백 바에 대한 소비자 기호도와 구매의도 연구] Journal of the Korean Society of Food Science and Nutrition, 2020, v.49 no.3, 270-278
- A study on the improvement of tangible and intangible foodservice facilities in complex cultural spaces [복합문화공간 내 식음시설의 유무형 외식상품 개선을 위한 중요도-수행도 분석] Journal of the Korean Society of Food Science and Nutrition, 2020, v.49 no.3, 279-288
- Development and optimization of a pear pound cake with resistant starch and digestion resistant maltodextrin Journal of the Korean Society of Food Science and Nutrition, 2020, v.49 no.1, 80-89
- Development of a tool for food literacy assessment for young adults: findings from a Korean validation study ASIA PACIFIC JOURNAL OF CLINICAL NUTRITION, 2020 , 876-882
- Food-related lifestyle segmentation and beverage attribute' selection: toward understanding of sugar-reduced beverages choice BRITISH FOOD JOURNAL, 2020, v.122 no.12, 3663-3677
- Selection attributes of non-timber forest products and consumer attitudes among food-related lifestyle segmentation Journal of the Korean Society of Food Science and Nutrition, 2020, v.49 no.10, 1152-1160
- Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits FOODS, 2020, v.9 no.3, 377
- 발효와 저장 중 온도와 시간 변화에 따른 동치미 품질 특성 한국식생활문화학회지, 2020, v.35 no.5, 450-458
- 이탈리아, 프랑스, 일본의 음식관광상품 선택 속성 도출에 대한 질적 연구 한국식생활문화학회지, 2020, v.35 no.5, 407-416
- 임산물 가공품 개발을 위한 인식 및 구매 행동 조사 한국콘텐츠학회 논문지, 2020, v.20 no.11, 77-87
- 자폐범주성장애 아동의 나이에 따른 식행동 및 식품 기호도와학부모의 영양교육 요구도 한국식생활문화학회지, 2020, v.35 no.3, 241-255
- 한·중 소비자들의 육류대체식품에 대한 구매의도에 미치는 영향 연구 한국식생활문화학회지, 2020, v.35 no.5, 440-449
- Consumer perception and attitudes towards sugar reduced beverages according to the food-related lifestyle: Focusing on the physical and environmental factors of sugar reduced beverage Journal of the Korean Society of Food Science and Nutrition, 2019, v.48 no.9, 1027-1038
- Development of yuja (Citrus junos) beverage based on antioxidant properties and sensory attributes using response surface methodology Journal of Food Science and Technology, 2019, v.56 no.4, 1854-1863
- 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
- 『조선녀성』을 통해 본 북한의 식생활 연구; 1999~2017년 식생활 관련 기사를 중심으로 한국식생활문화학회지, 2019, v.34 no.3, 255~267
- 국내 HMR제품의 나트륨 저감화를 위한 탐색적 분석 -국내 국, 탕, 찌개류 HMR제품의 라벨 분석을 중심으로 한국콘텐츠학회 논문지, 2019, v.19 no.3, 510-519
- 소프트 래더링 기법을 이용한 액티브 시니어의 면류에 대한 가치체계 한국식생활문화학회지, 2019, v.34 no.4, 463-473
- 초기 숙성 조건을 달리한 배추김치의 저장기간에 따른 품질 특성 비교 한국콘텐츠학회 논문지, 2019, v.19 no.6, 160-167
- 탕·찌개류 HMR 신제품 개발을 위한 소비자 기호도 연구 한국콘텐츠학회 논문지, 2019, v.19 no.8, 123-136
- 한국 및 중화권 소비자들의 국내산 배 가공식품에 대한 기호도 비교 연구 – 20대 여성을 중심으로 한국식생활문화학회지, 2019, v.34 no.3, 296-307
- Changes in the physicochemical and microbiological properties of dried anchovy Engraulis japonicus during storage FISHERIES SCIENCE, 2018, v.84 no.6, 1091-1098
- Comparison of creatinine index and geriatric nutritional risk index for nutritional evaluation of patients with hemodialysis HEMODIALYSIS INTERNATIONAL, 2018, v.22 no.4, 507-514
- 개인의 건강 라이프스타일에 따른 단백질 스낵의선택속성과 구매인식 및 태도 한국식생활문화학회지, 2018, v.33 no.4, 394~401
- 고춧가루의 저장 온도와 기간에 따른 이화학적 품질 특성 변화 한국식생활문화학회지, 2018, v.33 no.2, 125~132
- 대기시간 관리와 메뉴품질이 한식뷔페의 고객만족과 재방문에 미치는 영향 한국식생활문화학회지, 2018, v.33 no.3, 250~260
- 시즈닝에 따른 아동용 고단백 스낵의 구매행동 및 소비자 기호도 연구 한국식생활문화학회지, 2018, v.33 no.5, 403~410
- 품질기능전개(Quality Function Deployment) 기법을 활용한만두전문점의 유무형 외식 상품 기획 한국식생활문화학회지, 2018, v.33 no.2, 199~205
- 한국형 단백질 바 개발을 위한 탐색적 연구-한국과 미국의 시판 단백질 바의 라벨 분석을 중심으로 한국콘텐츠학회 논문지, 2018, v.18 no.3, 648~657
- Changes in 4'-O-methylpyridoxine (ginkgotoxin) and antioxidant activity in ginkgo biloba seeds in different cooking conditions Korean Journal of Food Science and Technology, 2017, v.49 no.5, 532-537
- 수단-목적 사슬 이론의 래더링 기법을 이용한 한식에 대한 한국인의 가치체계 연구 한국식생활문화학회지, 2017, v.32 no.2, 89~98
- 신선 배에 대한 인지가 배와 배 가공 식품의 구매에 미치는 영향 한국식생활문화학회지, 2017, v.32 no.5, 394~402
- Changes in iodine status among US adults, 2001-2012 INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2016, v.67 no.2, 184-194
- Dietary quality differs by consumption of meals prepared at home vs. outside in Korean adults NUTRITION RESEARCH AND PRACTICE, 2016, v.10 no.3, 294-304
- Food Group Intakes as Determinants of Iodine Status among US Adult Population NUTRIENTS, 2016, v.8 no.6
- IPA (Importance-Performance Analysis)를 활용한 유무형 외식 상품 속성 연구- 만두전문점을 중심으로 -· 한국식생활문화학회지, 2016, v.31 no.2, 149~160
- Roasting conditions for optimization of citri unshii pericarpium antioxidant activity using response surface methodology Journal of the Korean Society of Food Science and Nutrition, 2016, v.45 no.2, 261-268
- Sous-Vide 잡채의 앙념 배합 비율에 따른 한국과 중국 소비자 기호도 한국식품영양과학회지, 2016, v.45 no.11, 1658
- Study on importance-performance analysis regarding selection attributes of rice-convenience foods Journal of the Korean Society of Food Science and Nutrition, 2016, v.45 no.4, 593-601
- Taste education reduces food neophobia and increases willingness to try novel foods in school children Nutrition Research and Practice, 2016, v.10 no.2, 221-228
- The effect of coffee consumption on food group intake, nutrition intake, and metabolic syndrome of Korean adults-2010 KNHANES (V-1) NFS Journal, 2016, v.4, 9-14
- 냉동 저장 온도가 고등어의 저장성에 미치는 영향 한국식품과학회지, 2016, v.48 no.6, 536
- 냉동 저장 온도가 쇠고기의 저장성에 미치는 영향 한국식품과학회지, 2016, v.48 no.4, 301~305
- 소셜빅데이터 분석을 위한 식품안전 온톨로지 구축 보건정보통계학회지, 2016, v.41 no.3, 278~289
- 슬로라이프를 기반으로 한 식생활교육 프로그램의 개발과 효과성 검증 한국식생활문화학회지, 2016, v.31 no.2, 111~120
- 쌀을 이용한 편의식품의 선택속성에 관한 중요도-수행도 분석(IPA) 한국식품영양과학회지, 2016, v.45 no.4, 593~601
- 청국장과 조청을 이용하여 제조한 쌈장의 저장 중 품질특성 한국식품조리과학회지, 2016, v.32 no.4, 400~412
- Can Iodine Status be Predicted by Food Group Intake? FASEB JOURNAL, 2015, v.29
- Frequent Consumption of Meals Prepared Outside Home Influence Dietary Adequacy and Diversity in Korean Adults FASEB JOURNAL, 2015, v.29
- Nutritional and health consequences are associated with food insecurity among Korean elderly: Based on the fifth (2010) Korea National Health and Nutrition Examination Survey (KNHANES V-1) Journal of Nutrition and Health, 2015, v.48 no.6, 519-529
- 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
- Studies of nutrient composition of transitional human milk and estimated intake of nutrients by breast-fed infants in Korean mothers Journal of Nutrition and Health, 2015, v.48 no.6, 476-487
- 백미밥의 섭취에 따른 영양과 식품 섭취 실태 및 대사증후군 위험수준: 1기(1998), 4기(2007~2009), 6기(2013) 국민건강영양조사 자료를 이용하여 한국식생활문화학회지, 2015, v.30 no.5, 682-694
- 염도와 발효온도를 달리하여 제조한 단기 숙성 묵은 김치의 품질특성 한국식품영양학회지, 2015, v.28 no.3, 335-342
- 50세 이상 성인과 노인의 우울여부에 따른 식습관 및 식품섭취상태에 관한 연구 Journal of Nutrition and Health, 2014, 제47권 1호, 67-76
- A study on dietary habits and food intakes in adults aged 50 or older according to depression status Journal of Nutrition and Health, 2014, v.47 no.1, 67-76
- Relationships of adolescent's dietary habits with personality traits and food neophobia according to family meal frequency Nutrition Research and Practice, 2014, v.8 no.4, 476-481
- The Traditional Korean Dietary Pattern Is Associated with Decreased Risk of Metabolic Syndrome : Findings from the Korean National Health and Nutrition Examination Survey, 1998-2009 JOURNAL OF MEDICINAL FOOD, 2014, v.17 no.1, 43-56
- The Traditional Korean Dietary Pattern Is Associated with Decreased Risk of Metabolic Syndrome: Findings from the Korean National Health and Nutrition Examination Survey, 1998–2009 Journal of Medicinal Food, 2014, 제17권 1호, 43-56
- The effect of LED irradiation on the quality of cabbage stored at a low temperature Food Science and Biotechnology, 2014, v.23 no.4, 1087-1093
- Understanding the effect of culture on food representations using word associations : The case of "rice" and "good rice" FOOD QUALITY AND PREFERENCE, 2014, v.31, 38-48
- 소셜커머스 외식상품의 만족과 재구매 의도에 관한 연구- 기대불일치 이론을 바탕으로 외식경영연구, 2014, 제17권 6호, 29-46
- [학술지논문] Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults FOODS, 2023, v.12 no.22 , 1-12
- [학술지논문] Exploring the Impact of Appetite Alteration on Self-Management and Malnutrition in Maintenance Hemodialysis Patients: A Mixed Methods Research Using the International Classification of Functioning, Disability and Health (ICF) Framework Clinical Nutrition Research, 2023, v.12 no.2 , 126-137
- [학술지논문] Korean vegetarian values: ethics, sustainability and quality of life BRITISH FOOD JOURNAL, 2023, v.125 no.6 , 2294-2314
- [학술지논문] Meal-Based Intervention on Health Promotion in Middle-Aged Women: A Pilot Study NUTRIENTS, 2023, v.15 no.9 , 2108-2108
- [학술지논문] Newly developed care food enhances grip strength in older adults with dysphagia: a preliminary study NUTRITION RESEARCH AND PRACTICE, 2023, v.17 no.5 , 934-944
- [학술지논문] 식물성 대체 유제품(Plant-based dairy alternatives)에 대한채식주의자와 잡식주의자의 인식 및 소비행동 한국식생활문화학회지, 2023, v.38 no.3 , 154-162
- [학술지논문] 주 양육자의 유튜브 음식 콘텐츠 시청이자녀의 건강 상태에 미치는 영향 연구 한국식생활문화학회지, 2023, v.38 no.4 , 217-223
- [학술지논문] 한국 중년 1인 가구와 다인 가구의 식행동, 영양섭취 상태와 정신건강과의관련성 연구: 국민건강영양조사 2015-2019년 자료를 활용하여 한국식생활문화학회지, 2023, v.38 no.5 , 283-292
- [학술지논문] A Study of Meal Kit Purchase Intention Using the Extended Theory of Planned Behavior (ETPB): Moderating Effect of Consumer Awareness on ESG Management. 한국식생활문화학회지, 2023, v.38 no.4 , 246-257
- [학술지논문] Mealtime Behaviors and Food Preferences of Students with Autism Spectrum Disorder Foods, 2021, v.10 no.1 , 49-49
- [학술지논문] Development of a tool for food literacy assessment for young adults: findings from a Korean validation study ASIA PACIFIC JOURNAL OF CLINICAL NUTRITION, 2020, v.29 no.4 , 876-882
- [학술지논문] 소프트 래더링 기법을 이용한 액티브 시니어의 면류에 대한 가치체계 한국식생활문화학회지, 2019, v.34 no.4 , 463-473
Courses
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2024-1st
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Foods in Modern Society
- Subject No 33474Class No 01
- 1Year ( 3Credit , 3Hour) Mon 4~4 (ECOL511) , Thu 5~5 (ECOL511)
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Advanced Topics in Food Studies
- Subject No G13208Class No 01
- Year ( 3Credit , 3Hour) Mon 6~7 (ECOL607)
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2023-2nd
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Developing New Food Products 강의 계획서 상세보기
- Subject No 37982Class No 01
- 3Year ( 3Credit , 3Hour) Tue 2~2 (ECOL114) , Tue 3~3 (ECOL506-2)
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Comparative Studies on Food & Culture
- Subject No G13283Class No 01
- Year ( 3Credit , 3Hour) Wed 5~6 (ECOL-511)
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2023-1st
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Introduction to Food Science 강의 계획서 상세보기
- Subject No 33474Class No 01
- 1Year ( 3Credit , 3Hour) Mon 4~4 (ECOL511) , Thu 5~5 (ECOL511)
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Food Choice and Preference
- Subject No G17198Class No 01
- Year ( 3Credit , 3Hour) Thu 2~3 (ECOL114)
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2022-2nd
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Developing New Food Products
- Subject No 37982Class No 01
- 3Year ( 3Credit , 3Hour) Tue 4~4 (ECOL114) , Tue 5~5 (ECOL506-2)
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Food in History
- Subject No G17207Class No 01
- Year ( 3Credit , 3Hour) Wed 2~3 (ECOL-511)
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2021-1st
-
Introduction to Food Science
- Subject No 33474Class No 01
- 1Year ( 3Credit , 3Hour) Tue 5~5 , Thu 6~6
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Food Choice and Preference
- Subject No G17198Class No 01
- Year ( 3Credit , 3Hour) Wed 5~6 (ECOL511)
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Academic Background
Ewha Womans University 이학박사(식품영양학)
Ewha Womans University 이학석사(식품영양학)
Ewha Womans University 이학사(식품영양학)
Work Experience
Vice President for Office of General Administration 2014-08-01 ~ 2016-08-31
Director, Center for Research, Education, & Policy in Health Science 2013-11-01 ~ 2014-07-31
Dean, The College of Health Sciences 2012-08-01 ~ 2014-07-31
Director, Center for Research, Education, & Policy in Health Science 2012-10-01 ~ 2013-10-31
2016-01-01 ~ 2020-12-31
President of the Korean Society of Food Culture 2016-11-30 ~ 2017-12-31
2018-01-01 ~ 2018-12-31