이화여자대학교 | 대학·대학원 | 대학 | 신산업융합대학

정서진(鄭瑞珍) 교수

식품영양학과 /호크마교양대학

정서진 교수는 조리과학연구실(Laboratory of Culinary Science)을 운영하고 있으며 조리식품 개발 및 품질 평가 관련 연구를 활발히 진행하고 있다. 특히 나트륨, MSG, 고칼로리 감미료 등의 저감화를 위한 기능성 대체소재 탐색 관련 연구를 진행하고 있으며 아울러 식품에 대한 소비자 선호 및 비선호 유도 인자에 대한 연구 또한 주요 연구 분야이다. 식품에 대한 소비자 수응도 연구는 국내 소비자 뿐 아니라 교차문화적 접근(cross-cultural comparison approach)을 하여 국가 간 소비자의 선호 유도인자를 연구하고 있다. 현재 농림축산식품부 등 정부 산하기관 및 식품관련 기업체 및 연구소에서 지원을 받아 연구 진행 중이며 <Food Quality and Preference>, <Food Research International> 등 SCI급 국제학술지에 다수의 논문을 발표했다.

연구처부처장
생활환경관 302호
0232773454
면담 가능시간
- 수 3-4시
연구관심분야
- 조리과학, 감각과학, 식품학

연구실적

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] 자폐성장애 자녀의 식생활에 대한 어머니들의 인식과 경험 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] 반복섭취 실험설계를 활용한 신제품의 시장성 평가 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

강의

2024-1학기
- 식품화학 강의 계획서 상세보기
  - 학수번호 36936분반 01
  - 3학년 ( 3학점 , 3시간) 화 6~6 (생활319) , 목 4~4 (생활319)
- 식품영양과감각 강의 계획서 상세보기
  - 학수번호 G17199분반 01
  - 학년 ( 3학점 , 3시간) 화 3~4 (생활508)
2023-2학기
- 조리과학 강의 계획서 상세보기
  - 학수번호 36597분반 01
  - 1학년 ( 3학점 , 3시간) 수 3~3 (생활319) , 금 2~2 (생활319)
- 발효식품학 강의 계획서 상세보기
  - 학수번호 36935분반 01
  - 2학년 ( 3학점 , 3시간) 화 2~2 (생활511) , 금 3~3 (생활511)
2023-1학기
- 식품화학 강의 계획서 상세보기
  - 학수번호 36936분반 01
  - 3학년 ( 3학점 , 3시간) 화 3~3 (생활319) , 목 2~2 (생활319)
- 미각평가와분석
  - 학수번호 G17196분반 01
  - 학년 ( 3학점 , 3시간) 월 6~7 (생활607)
- 조리과학특론 강의 계획서 상세보기
  - 학수번호 HE158분반 01
  - 학년 ( 3학점 , 3시간) 화 8~9 (캠)
2022-2학기
- 조리과학 강의 계획서 상세보기
  - 학수번호 36597분반 01
  - 1학년 ( 3학점 , 3시간) 수 3~3 (생활319) , 금 2~2 (생활319)
- 최신식품연구기법 강의 계획서 상세보기
  - 학수번호 G17722분반 01
  - 학년 ( 3학점 , 3시간) 월 5~6 (생활508)
2022-1학기
- 1학년세미나(신산업융합대) 강의 계획서 상세보기
  - 학수번호 11222분반 04
  - 1학년 ( 1학점 화 7~7
  - 식품산업과 진로탐색 / 장소: 생활관 508호
- 식품화학 강의 계획서 상세보기
  - 학수번호 36936분반 01
  - 3학년 ( 3학점 , 3시간) 화 3~3 , 목 2~2
  - 영어강의
- 식품영양과감각 강의 계획서 상세보기
  - 학수번호 G17199분반 01
  - 학년 ( 3학점 , 3시간) 월 5~6
2021-2학기
- 푸드테크시대의음식과디자인
  - 학수번호 11364분반 01
  - 학년 ( 3학점 , 3시간) 화 3~3 (생활319) , 금 3~3 (생활319)
  - 팀티칭
- 조리과학
  - 학수번호 36597분반 01
  - 1학년 ( 3학점 , 3시간) 월 6~6 , 수 5~5
  - 영어강의
- 발효식품학
  - 학수번호 36935분반 01
  - 2학년 ( 3학점 , 3시간) 월 5~5 , 수 4~4
  - 영어강의

학력

University of Missouri Ph.D.(Food Science)

경력

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

전체목록