이혜성(李惠星) 교수

식품생명공학과

이혜성 프로필 사진
이혜성 교수는 식품공학전공/차세대기술공학부 소속 교수로 응용 정신물리학과 감각/소비자 과학을 기반으로한 식품감성공학 분야 연구의 권위자다. 미국 캘리포니아 주립대 데이비스 식품공학과에서 박사학위를 받았으며, 개인 맞춤형 바이오식품 융합기초연구, 식품감각차이분석 모델, 선호/감각/지각 기반 소비자 세분화, 소비자-제품 인터페이스 전체론적 감성/지각 특성 측정 등에 대한 연구를 진행하고 있다. Unilever, Kimberly Clark 등과 같은 다국적 기업 중앙연구소들과 감각특성 측정 모델 연구를 진행하고 있으며, 2009년부터 지속적으로 연구재단 지원을 받아 소비자 지각기반 식품품질관리 모델, human taste sensitivity, sensory-nutrition 분야를 연구 중이다. 현재까지 총 80여편의 논문을 <Food Quality and Preference>, <Food Research International>, <Journal of Sensory Studies> 등 SCI급 국제학술지에 발표했으며, [Pangborn Sensory Science Symposium], [Sensometrics], [Asian Sensory and Consumer Research Symposium] 등 주요 국제학술대회에 학술위원으로 활동하고 있고,  관련 분야 최상위 SCI급 저널인 <Food Quality and Preference>  부편집장으로 활동하고 있다.
  • 신공학관 358호
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연구실적
  • Lysolecithin-fatty acid liposomes as novel antibacterial agents to suppress the growth of periodontal Porphyromonas gingivalis Food Bioscience, 2024, v.59, 104059
    SCIE Scopus dColl.
  • Oral/taste sensitivity to non-esterified long-chain fatty acids with varying degrees of unsaturation Food Science and Biotechnology, 2024, v.33 no.3, 599-606
    SCIE Scopus KCI dColl.
  • Rapid product characterization and discrimination considering consumer satisfaction: A product test using three integrated perceptual dimensions as an alternative to a list of individual attributes Food Quality and Preference, 2024, v.114, 105099
    SCIE Scopus dColl.
  • The signal detection expectation profiling method with a two-step rating for guiding product optimization Food Quality and Preference, 2024, v.117, 105170
    SCIE Scopus dColl.
  • Comparison of reminder-preference test to difference and preference tests: An affective approach yielding d-prime results for sensory difference and preference Food Research International, 2023, v.173, 113441
    Scopus dColl.
  • Improving the performance of A-Not A sensory discrimination ratings by modifying sample presentation probability Food Quality and Preference, 2023, v.104, 104748
    SCIE Scopus dColl.
  • Improving the performance of A-Not AR discrimination test using a sensory panel: Effects of the test protocols on sensory data quality Food Quality and Preference, 2023, v.104, 104740
    SCIE Scopus dColl.
  • Sensory test A-Not A rating signal detection: Panel's sensory learning and stability of decision criteria Food Research International, 2023, v.167, 112592
    SCIE Scopus dColl.
  • The superior performance of the two-step rating-based double-faced applicability (DFA) test to the check-all-that-apply (CATA) question Food Quality and Preference, 2023, v.104, 104751
    SCIE Scopus dColl.
  • Thurstonian model for the four-interval oddity task Food Quality and Preference, 2023, v.111, 104999
    Scopus dColl.
  • Variability of oral/taste sensitivity to fat: An investigation of attribution from detection threshold methods with repeated measurements Food Research International, 2023, v.165, 112432
    SCIE Scopus dColl.
  • An analytical psychometric function for the dual reference duo-trio (DRDT) method Food Quality and Preference, 2022, v.96, 104418
    SCIE Scopus dColl.
  • Humans possess the ability to discriminate food fat content solely based on retronasal olfaction Food Quality and Preference, 2022, v.96, 104449
    SCIE Scopus dColl.
  • Reminder–preference test, affective difference-preference test using reference framing with a brand: 1. Sensitivity comparisons with the same–different difference–preference test Food Research International, 2022, v.155, 111065
    SCIE Scopus dColl.
  • The observed variance of dʹ estimates compared across the 2-AFCR, Triangle, and Tetrad tasks Food Quality and Preference, 2022, v.100, 104578
    SCIE Scopus dColl.
  • Valorization of Soy Lecithin by Enzyme Cascade Reactions Including a Phospholipase A2, a Fatty Acid Double-Bond Hydratase, and/or a Photoactivated Decarboxylase Journal of Agricultural and Food Chemistry, 2022, v.70 no.35, 10818-10825
    SCIE Scopus dColl.
  • Investigating effects of cognitively evoked situational context on consumer expectations and subsequent consumer satisfaction and sensory evaluation Food Quality and Preference, 2021, v.94, 104330
    SCIE Scopus dColl.
  • Investigation of human flavor perception and discrimination of the fat content in food using DR A-Not A and 3-AFC methods Food Science and Biotechnology, 2021, v.30 no.6, 815-822
    SCIE Scopus KCI dColl.
  • Confirmation of odd sample bias in triadic design preference tests with a no-preference option, using confusable stimuli, and a solution Food Quality and Preference, 2020, v.80, 103809
    SCIE Scopus dColl.
  • Effect of thinking style and consumption purpose on food choice: A case study with yogurt using a discrete choice experiment and eye-tracking Food Quality and Preference, 2020, v.86, 104025
    SCIE Scopus dColl.
  • Exploration of a new consumer test method based on metacognitive certainty Food Quality and Preference, 2020, v.81, 103857
    SCIE Scopus dColl.
  • Observed discriminability is more variable than predicted by signal detection theory Food Quality and Preference, 2020, v.79, 103774
    SCIE Scopus dColl.
  • Consumer acceptance measurement focusing on a specified sensory attribute of products: Can the attribute-specified degree of satisfaction-difference (DOSD) method replace hedonic scaling? FOOD QUALITY AND PREFERENCE, 2019, v.75, 198-208
    SCIE Scopus dColl.
  • Investigation of test performance of the dual reminder A-Not A (DR A-Not A)in comparison to 3-AFC for discriminating samples of drinking water Food Quality and Preference, 2019, v.77, 43-50
    SCIE Scopus dColl.
  • ‘감각·소비자과학’이란? 식품과학과 산업, 2019, v.52 no.1, 2-10
    KCI후보 dColl.
  • 식품 품질관리를 위한 신호탐지이론(SDT) 감각차이식별분석 이론과 생수 품질관리에의 활용 식품과학과 산업, 2019, v.52 no.1, 20-31
    KCI후보 dColl.
  • Degree of satisfaction-difference (DOSD) method for measuring consumer acceptance: A signal detection measurement with higher reliability than hedonic scaling Food Quality and Preference, 2018, v.63, 28-37
    SCIE Scopus dColl.
  • Degree of satisfaction-difference (DOSD) method for measuring consumer acceptance: Comparative and absolute measures of satisfaction based on signal detection theory Food Quality and Preference, 2018, v.68, 167-172
    SCIE Scopus dColl.
  • Paired versions of various sensory discrimination forced-choice methods and the same-different area theorem Food Quality and Preference, 2018, v.63, 97-106
    SCIE Scopus dColl.
  • Signal detection-based satisfaction measure of the holistic product usage experience with and without the ‘double-faced applicability’ test Food Quality and Preference, 2018, v.68, 40-49
    SCIE Scopus dColl.
  • Two-step rating-based ‘double-faced applicability’ test for sensory analysis of spread products as an alternative to descriptive analysis with trained panel Food Research International, 2018, v.105, 250-260
    SCIE Scopus dColl.
  • Variation of d ' estimates in two versions of the A-Not A task JOURNAL OF SENSORY STUDIES, 2018, v.33 no.6, e12470
    SCIE Scopus dColl.
  • A novel two-step rating-based 'double-faced applicability' test Part 1: Its performance in sample discrimination in comparison to simple one-step applicability rating FOOD QUALITY AND PREFERENCE, 2017, v.56, 189-200
    SCIE Scopus dColl.
  • A novel two-step rating-based ‘double-faced applicability’ test. Part 2: Introducing a novel measure of affect magnitude (d′A) for profiling consumers’ product usage experience based on Signal Detection Theory Food Quality and Preference, 2017, v.59, 141-149
    SCIE Scopus dColl.
  • Cognitive decision strategies adopted by consumers in reminder difference tests: Influence of the authenticity test Food Research International, 2017, v.97, 265-271
    SCIE Scopus dColl.
  • Comparative categorization method: Using 2-AFC strategy in constant-reference duo-trio for discrimination of multiple stimuli from a reference Food Quality and Preference, 2017, v.62, 284-295
    SCIE Scopus dColl.
  • Effect of culture on sensory and consumer research: Asian perspectives CURRENT OPINION IN FOOD SCIENCE, 2017, v.15, 22-29
    Scopus dColl.
  • Idiographic duo-trio tests using a constant-reference based on preference of each consumer: Sample presentation sequence in difference test can be customized for individual consumers to reduce error FOOD RESEARCH INTERNATIONAL, 2016, v.89, 454-462
    SCIE Scopus dColl.
  • Sensory discrimination by consumers of multiple stimuli from a reference: Stimulus configuration in A-Not AR and constant-ref. duo-trio superior to triangle and unspecified tetrad? Food Quality and Preference, 2016, v.47, 10-22
    SCIE Scopus dColl.
  • The performance of the dual reference duo-trio (DRDT) method using a balanced-reference mode Food Quality and Preference, 2016, v.48
    SCIE Scopus dColl.
  • Unspecified duo-trio tests can be as powerful as the specified 2-AFC: Effects of instructions and familiarization procedures on cognitive decision strategies Food Research International, 2016, v.79, 114-125
    SCIE Scopus dColl.
  • A THURSTONIAN MODEL AND STATISTICAL INFERENCE FOR THE 2-ALTERNATIVE CHOICE TEST WITH BOTH TEST PAIRS AND PLACEBO PAIRS JOURNAL OF SENSORY STUDIES, 2015, v.30 no.1, 10-20
    SCIE Scopus dColl.
  • Affective discrimination methodology: Determination and use of a consumer-relevant sensory difference for food quality maintenance FOOD RESEARCH INTERNATIONAL, 2015, v.70, 47-54
    SCIE Scopus dColl.
  • Consumer context-specific sensory acceptance tests: Effects of a cognitive warm-up on affective product discrimination Food Quality and Preference, 2015, v.41, 163-171
    SCIE Scopus dColl.
  • Development of A Consumer-Relevant Lexicon for Testing Kitchen Cleansers Considering Different Product Usage Stages Journal of Sensory Studies, 2015, v.30 no.6, 448-460
    SCIE Scopus dColl.
  • Duo-Trio Difference-Preference Test with Two Replications: Use of Psychological Biases for Measuring Meaningful Preference Journal of Sensory Studies, 2015, v.30 no.3, 211-224
    SCIE Scopus dColl.
  • Measurement of consumers' sensory discrimination and preference: Efficiency of preference-difference test utilizing the 3-point preference test precedes the same-different test FOOD SCIENCE AND BIOTECHNOLOGY, 2015, v.24 no.4, 1355-1362
    SCIE KCI Scopus dColl.
  • Optimal difference test sequence and power for discriminating soups of varying sodium content: DTFM version of dual-reference duo-trio with unspecified tetrad tests Food Research International, 2015, 19 Jun 2015
    SCIE Scopus dColl.
  • ESTIMATION OF THURSTONIAN MODELS FOR VARIOUS FORCED-CHOICE SENSORY DISCRIMINATION METHODS AS A FORM OF THE "M plus N" TEST JOURNAL OF SENSORY STUDIES, 2014, v.29 no.5, 325-338
    SCIE Scopus dColl.
  • Higher performance of constant-reference duo-trio test incorporating affective reference framing in comparison with triangle test FOOD QUALITY AND PREFERENCE, 2014, v.32, 113-125
    SCIE Scopus dColl.
  • Superior performance of constant-saltier-reference DTF and DTFM to same-different tests by consumers for discriminating products varying sodium contents FOOD QUALITY AND PREFERENCE, 2014, v.37, 100-108
    SCIE Scopus dColl.
  • [학술지논문] Oral/taste sensitivity to non-esterified long-chain fatty acids with varying degrees of unsaturation FOOD SCIENCE AND BIOTECHNOLOGY, 2024, v.33 no.3 , 1-10
    SCIE
  • [학술지논문] Rapid product characterization and discrimination considering consumer satisfaction: A product test using three integrated perceptual dimensions as an alternative to a list of individual attributes FOOD QUALITY AND PREFERENCE, 2024, v.114 no.105099 , 1-10
    SCIE
  • [학술지논문] The signal detection expectation profiling method with a two-step rating for guiding product optimization FOOD QUALITY AND PREFERENCE, 2024, v.117 no.105170 , 1-14
    SCIE
  • [학술지논문] 케어푸드/영양음료 제품 개발을 위한 감각 평가의 활용: 단백질 음료를 중심으로 식품과학과 산업, 2024, v.57 no.1 , 11-36
    KCI
  • [학술지논문] Comparison of reminder-preference test to difference and preference tests: An affective approach yielding d-prime results for sensory difference and preference FOOD RESEARCH INTERNATIONAL, 2023, v.173 no.113441 , 1-10
    SCIE
  • [학술지논문] Improving the performance of A-Not A sensory discrimination ratings by modifying sample presentation probability FOOD QUALITY AND PREFERENCE, 2023, v.104 no.104748 , 1-10
    SCIE
  • [학술지논문] Improving the performance of A-Not AR discrimination test using a sensory panel: Effects of the test protocols on sensory data quality FOOD QUALITY AND PREFERENCE, 2023, v.104 no.0 , 1-12
    SCIE
  • [학술지논문] Sensory test A-Not A rating signal detection: Panel's sensory learning and stability of decision criteria FOOD RESEARCH INTERNATIONAL, 2023, v.167 no.112592 , 1-13
    SCIE
  • [학술지논문] The superior performance of the two-step rating-based double-faced applicability (DFA) test to the check-all-that-apply (CATA) question FOOD QUALITY AND PREFERENCE, 2023, v.104 no.104751 , 1-13
    SCIE
  • [학술지논문] Thurstonian model for the four-interval oddity task FOOD QUALITY AND PREFERENCE, 2023, v.111 no.104999 , 1-10
    SCIE
  • [학술지논문] Variability of oral/taste sensitivity to fat: An investigation of attribution from detection threshold methods with repeated measurements FOOD RESEARCH INTERNATIONAL, 2023, v.165 no.112432 , 1-11
    SCIE
  • [학술지논문] An analytical psychometric function for the dual reference duo-trio (DRDT) method FOOD QUALITY AND PREFERENCE, 2022, v.96 no.0 , 104418-104418
    SCI
  • [학술지논문] Humans possess the ability to discriminate food fat content solely based on retronasal olfaction FOOD QUALITY AND PREFERENCE, 2022, v.96 no.0 , 104449-104449
    SCI
  • [학술지논문] Reminder-preference test, affective difference-preference test using reference framing with a brand: 1. Sensitivity comparisons with the same-different difference-preference test FOOD RESEARCH INTERNATIONAL, 2022, v.155 no.0 , 111065-111065
    SCI
  • [학술지논문] The observed variance of d' estimates compared across the 2-AFCR, Triangle, and Tetrad tasks FOOD QUALITY AND PREFERENCE, 2022, v.100 no.0 , 104578-104578
    SCI
  • [학술지논문] Valorization of Soy Lecithin by Enzyme Cascade Reactions Including a Phospholipase A2, a Fatty Acid Double-Bond Hydratase, and/or a Photoactivated JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2022, v.70 no.35 , 10818-10825
    SCI
  • [학술지논문] 품질 개선 식품의 시장성 평가를 위한 차이-선호 융합 평가 방법론의 수행력 검증 동아시아식생활학회지, 2022, v.32 no.6 , 330-338
    KCI
  • [학술지논문] Investigating effects of cognitively evoked situational context on consumer expectations and subsequent consumer satisfaction and sensory evaluation FOOD QUALITY AND PREFERENCE, 2021, v.94 no.0 , 104330-104330
    SCI
  • [학술지논문] Confirmation of odd sample bias in triadic design preference tests with a no-preference option, using confusable stimuli, and a solution FOOD QUALITY AND PREFERENCE, 2020, v.80 no.0 , 103809-103809
    SCI
  • [학술지논문] Exploration of a new consumer test method based on metacognitive certainty FOOD QUALITY AND PREFERENCE, 2020, v.81 no.103857 , 1-9
    SCI
  • [학술지논문] Observed discriminability is more variable than predicted by signal detection theory FOOD QUALITY AND PREFERENCE, 2020, v.79 no.103774 , 1-7
    SCI
  • [학술지논문] Consumer acceptance measurement focusing on a specified sensory attribute of products: Can the attribute-specified degree of satisfaction-difference (DOSD) method replace hedonic scaling? FOOD QUALITY AND PREFERENCE, 2019, v.75 no.0 , 198-208
    SCI
  • [학술지논문] Investigation of test performance of the dual reminder A-Not A (DR A-Not A) in comparison to 3-AFC for discriminating samples of drinking water FOOD QUALITY AND PREFERENCE, 2019, v.77 no.0 , 43-50
    SCI
  • [학술지논문] ‘감각·소비자과학’이란? What is sensory and consumer science? 식품과학과 산업, 2019, v.52 no.1 , 2-10
  • [학술지논문] 식품 품질관리를 위한 신호탐지이론(SDT) 감각차이식별분석 이론과 생수 품질관리에의 활용 식품과학과 산업, 2019, v.52 no.1 , 20-31
  • [저역서] 재미있는 식품공학의 세계 수학사, 2023, 373
  • [학술발표] Advancing the SDT sensitivity measurement to fat: optimizing the descending block DR A-Not A method by studying the effects of the different NEFA with varying chain lengths dissolved in different vehicles Pangborn 2023: 15th Pangborn Sensory Science Symposium, 프랑스, Nantes, 2023-08-21 Meeting new challenges in a changing world, 2023
  • [학술발표] Developing an aroma wheel and an aroma intensity measurement using SDT d'Rec index for sensory quality research of herbs 2023 KoSFoST International Symposium and Annual Meeting, 대한민국, 제주도, 2023-06-29 Sustainable Food Innovation: A Bridge to the Future for All, 2023
  • [학술발표] Development of a new comparative sensory profiling test to build a predictive model for consumer satisfaction with innovative food product 15th Pangborn Sensory Science Symposium, 프랑스, Nantes, 2023-08-22 Meeting new challenges in a changing world, 2023
  • [학술발표] Development of a new comparative sensory profiling test to build a predictive model for consumer satisfaction with innovative food product Pangborn 2023: 15th Pangborn Sensory Science Symposium, 프랑스, Nantes, 2023-08-23 Meeting new challenges in a changing world, 2023
  • [학술발표] Development of a novel Affect Magnitude Profiling (AMP) methodology as a rapid consumer perception analysis for fruits/vegetables and its performance comparison with a generalized Quantitative Descriptive Analysis (gQDA) Pangborn 2023: 15th Pangborn Sensory Science Symposium, 프랑스, Nantes, 2023-08-21 Meeting new challenges in a changing world, 2023
  • [학술발표] Development of methodologies for studying sensory and emotional characteristics of herb aroma Pangborn 2023: 15th Pangborn Sensory Science Symposium, 프랑스, Nantes, 2023-08-21 Meeting new challenges in a changing world, 2023
  • [학술발표] Effects of diminishing anxiety from sniffing the aroma of lavender, rosemary, and shiny mint harvested in Namwon 2023 KoSFoST International Symposium and Annual Meeting, 대한민국, 제주도, 2023-06-29 Sustainable Food Innovation: A Bridge to the Future for All, 2023
  • [학술발표] Optimizing sensory profiling techniques for herb: development of a herb aroma wheel and a signal detection measurement in terms of d'REC index. 2023년도 춘계 정기총회 및 학술대회, 대한민국, 강릉, 2023-04-28 Next Level of Food Industry: Translation of Tailored Food to Our Diet, 2023
  • [학술발표] A new comparative sensory profiling test for food innovation: improving the effectiveness of building a predictive model for consumer satisfaction 2022년도 추계 정기총회 및 학술대회, 대한민국, 제주도, 2022-11-09 Food technologies for shared planet, 2022
  • [학술발표] Association of individual oral fatty acid detection threshold and sweetness, bitterness, and PROP sensitivity 2022년도 추계 정기총회 및 학술대회, 대한민국, 제주도, 2022-11-09 Food technologies for shared planet, 2022
  • [학술발표] Effects of a pre-session of subjects' tasting coffee products, on subjects behavior measures studied by a discrete choice experiment with eye-tracking using ready-to-drink coffee packages 14th Pangborn Sensory Science Symposium , 네델란드, 2021-08-09 Sustainable Sensory Science, 2021
  • [학술발표] Introducing the three-dimensional double-faced perception model to analyse consumer perception in relation with the product satisfaction of ready-to-drink coffee products SenseAsia 2021, 네델란드, 2021-12-05 The 4th Asian Sensory and Consumer Research Symposium, 2021
  • [학술발표] Investigating effects of cognitively evoked situational contexts on consumer expectation measured by adopting a two-step rating-based 'double-faced applicability' test and its d'A profile 14th Pangborn Sensory Science Symposium , 네델란드, 2021-08-09 Sustainable Sensory Science, 2021
  • [학술발표] Investigating effects of different test instruction (positive and negative) and descriptor condition (high-end and low-end) on sensory profiling results using two product types – soy sauce and mayonnaise SenseAsia 2021, 네델란드, 2021-12-05 The 4th Asian Sensory and Consumer Research Symposium, 2021
  • [학술발표] Investigating flavour perception and discrimination between low-fat milk samples varying fat contents using Dual Reminder A-Not A method based on signal detection theory 14th Pangborn Sensory Science Symposium , 네델란드, 2021-08-09 Sustainable Sensory Science, 2021
  • [학술발표] Investigating optimal experimental design for applying A-Not A with reminder discrimination method: how to stabilize reference (A) recognition and improve difference (Not A) identification? 14th Pangborn Sensory Science Symposium , 네델란드, 2021-08-09 Sustainable Sensory Science, 2021
  • [학술발표] Optimizing in-house sensory discrimination procedures using A-Not A with reminder (A-Not AR) test design Part II: Effects of familiarization procedure for the reference presentation probability SenseAsia 2021, 네델란드, 2021-12-05 The 4th Asian Sensory and Consumer Research Symposium, 2021
  • [학술발표] Optimizing in-house sensory discrimination procedures using Signal Detection Theory (SDT) A-Not A and A-Not A with reminder (A-Not AR) test design Part I: Effects of reference presentation probability and use of a quality measure, recognition d' (d'Rec) SenseAsia 2021, 네델란드, 2021-12-05 The 4th Asian Sensory and Consumer Research Symposium, 2021
  • [학술발표] Studying consumer perception of ready-to-drink coffee products using two-step rating-based ‘double-faced applicability’ test: Part 1. comparison of its performance of product discrimination and characterization with check-all-that-apply (CATA) question 14th Pangborn Sensory Science Symposium , 네델란드, 2021-08-09 Sustainable Sensory Science, 2021
  • [학술발표] Studying consumer perception of ready-to-drink coffee products using two-step rating-based ‘double-faced-applicability’ test: Part 2. validation of three-dimensional perception model and its relationships with overall sensory satisfaction 14th Pangborn Sensory Science Symposium , 네델란드, 2021-08-09 Sustainable Sensory Science, 2021
  • [학술발표] A new approach to study consumer sensory perception and satisfaction applying Kano philosophy 2019 KoSFoST International Symposium and Annual Meeting, 대한민국, 인천, 2019-06-27 New Paradigm for FUTURE FOOD SCIENCE, 2019
  • [학술발표] Applications of a two-step rating-based 'double-faced applicability ' test and a novel measure of affect/applicability magnitude (d'A) for measuring product usage experience of food and non-food products 13th Pangborn Sensory Science Symposium, 영국, 에딘버러, 2019-07-29 13th Pangborn Sensory Science Symposium, 2019
  • [학술발표] Development of a novel metacognitive sensory authenticity measurement for perceived authentic goso flavor of commercial soymilk products 2019 KoSFoST International Symposium and Annual Meeting, 대한민국, 인천, 2019-06-27 New Paradigm for FUTURE FOOD SCIENCE, 2019
  • [학술발표] Development of consumer sensory test for sugar reduction: investigating performance of reminder-preference test using carbonated drinks 13th Pangborn Sensory Science Symposium, 영국, 에딘버러, 2019-07-31 13th Pangborn Sensory Science Symposium, 2019
  • [학술발표] Development of new consumer test method based on Kano philosophy for understanding the relationship between consumer expectation and overall experience satisfaction of commercial spread products 13th Pangborn Sensory Science Symposium, 영국, 에딘버러, 2019-07-31 13th Pangborn Sensory Science Symposium, 2019
  • [학술발표] How to improve the validity of the preferece test: Investigation of the optimal procedure to use a no-preference option considering consumer psychology 2019 KoSFoST International Symposium and Annual Meeting, 대한민국, 인천, 2019-06-27 New Paradigm for FUTURE FOOD SCIENCE, 2019
  • [학술발표] Improving consumer measurements in sensory and consumer science: combining consumer behaviour measures (discrete choice and eye-tracking) with sensory acceptance test 13th Pangborn Sensory Science Symposium, 영국, 에딘버러, 2019-07-31 13th Pangborn Sensory Science Symposium, 2019
  • [학술발표] Investigation of efficiency of the ‘double-faced-applicability’ test for studying consumer perception of milk-containing RTD coffee products 2019 KoSFoST International Symposium and Annual Meeting, 대한민국, 인천, 2019-06-27 New Paradigm for FUTURE FOOD SCIENCE, 2019
  • [학술발표] Investigation of test performance of choice task and eye-tracking in combination with sensory acceptance test to better predict the consumer perception and behavior 2019 KoSFoST International Symposium and Annual Meeting, 대한민국, 인천, 2019-06-27 New Paradigm for FUTURE FOOD SCIENCE, 2019
  • [학술발표] Sensory segmentation using SDT measures; a new approach for market development 2019 KoSFoST International Symposium and Annual Meeting, 대한민국, 인천, 2019-06-27 New Paradigm for FUTURE FOOD SCIENCE, 2019
  • [학술발표] The attribute-specified degree of satisfaction (DOSD) method for measuring consumer acceptance focusing on a specified sensory attribute 13th Pangborn Sensory Science Symposium, 영국, 에딘버러, 2019-07-29 13th Pangborn Sensory Science Symposium, 2019
강의
  • 2024-1학기

    • 식품감성공학 강의 계획서 상세보기

      • 학수번호 36308분반 01
      • 2학년 ( 3학점 , 3시간) 월 4~4 (공학) , 목 5~5 (152)
    • 식품소비자행동및감각마케팅

      • 학수번호 36817분반 01
      • 4학년 ( 3학점 , 3시간) 목 6~7 (공학A103)
    • 탐지이론및심리계측모델링

      • 학수번호 G18310분반 01
      • 학년 ( 3학점 , 3시간) 수 6~7 (공학A101)
    • 식품선택심리학및섭식행동학

      • 학수번호 G18324분반 01
      • 학년 ( 3학점 , 3시간) 목 8~9 (공학)
      • 영어강의
    • 정량적식품소비자연구방법론및데이터과학

      • 학수번호 G18325분반 01
      • 학년 ( 3학점 , 3시간) 월 7~8 (공학)
      • 영어강의
  • 2023-2학기

    • 푸드테크비즈니스모델과식품정보시스템 강의 계획서 상세보기

      • 학수번호 36816분반 01
      • 4학년 ( 3학점 , 3시간) 수 6~7 (공학)
    • 식품감지및인식

      • 학수번호 G18309분반 01
      • 학년 ( 3학점 , 3시간) 수 4~5 (공학)
  • 2023-1학기

    • 식품소비자행동및감각마케팅 강의 계획서 상세보기

      • 학수번호 36817분반 01
      • 4학년 ( 3학점 , 3시간) 월 3~3 (공학A101) , 수 2~2 (공학A101)
    • 탐지이론및심리계측모델링

      • 학수번호 G18310분반 01
      • 학년 ( 3학점 , 3시간) 수 6~7 (공학)
  • 2021-2학기

    • 식품산업경영

      • 학수번호 36816분반 01
      • 4학년 ( 3학점 , 3시간) 월 4~4 (공학) , 목 5~5 (151)
    • 식품감지및인식

      • 학수번호 G15366분반 01
      • 학년 ( 3학점 , 3시간) 화 6~7 (공학)
  • 2021-1학기

    • 식품마케팅

      • 학수번호 36817분반 01
      • 4학년 ( 3학점 , 3시간) 화 5~5 , 목 6~6
학력

University of California, Davis Ph.D.(식품공학)

이화여자대학교 이학석사(식품영양학)

이화여자대학교 이학사(식품영양학과)

연세대학교(서울) MBA(경영학)