이화여자대학교

Jin-Kyu Rhee Professor

Department of Food Science & Biotechnology

이진규 프로필 사진 
Jin-Kyu Rhee is presently a full professor of Food Science and Engineering at Ewha Womans University, with research specializations in the area of minimal processing technology for size-reduction/extraction, micro-dispensing technology for food 3D printing, microbial enzyme design and convergent nano-technology for food smart fabrication. He has published more than 50 peer-reviewed papers in these fields. He obtained a Bachelor of Science degree from the Yonsei University in 1998 and a Ph.D. degree in Biotechnology from the Yonsei University in 2006. Following a Pfizer postdoctoral fellowship at The Scripps Research Institute from 2008 to 2012, he served on the Senior Researcher and the Director at the Korea Basic Science Institute until his move to Ewha Womans University in the spring of 2015. He now runs the Food Nanotechnology Lab to pursue human beings’ lifestyle of health and sustainability (LOHAS) for preparing the future life. With the goal of commercialization of technology, he has been in charge of the CEO of SuFAB(Super Fabulous Fabrication of Foods, Agriculture and Biomaterials) Inc., a technology holding subsidiary of Ewha Womans University, from 2019. He is also a frequent reviewer of submitted papers to the Journal of the Polymers, Food Science and Biotechnology, Microbiology and Biotechnology, Microbiology Letters and others. In addition, each year he reviews many grant proposals for the agencies from Korea.

Specialties
Food 3D printing, Alternative meat production, Protein nanoparticles, virus-like particles, bioconjugation, molecular evolution, Encapsulation, Raman spectroscopy, metagenomics, metabolomics, NGS, phospho-proteomics, protein purification and characterization, DNA and RNA modification, nucleic acid biochemistry, molecular cloning
  • New Engineering Building #360
  • 02-3277-4297
  • Research Interests
Research Record
  • Improving the Three-Dimensional Printability of Potato Starch Loaded onto Food Ink Journal of Microbiology and Biotechnology, 2024, v.34 no.4, 891-901
    SCIE Scopus KCI dColl.
  • Highly Porous and Rigid, Full-thickness Human Skin Model from the Slime-webbed Fiber Scaffold Biotechnology and Bioprocess Engineering, 2023, v.28 no.2, 246-254
    SCIE Scopus KCI dColl.
  • Cartdridged Food Materials for 3D Printing of Alternative Meat: Regarding Modified Texture of 3D Printed Food according to the Ionic State of Particle Surface exposed on Protein Powder FASEB journal : official publication of the Federation of American Societies for Experimental Biology, 2022, v.36
    Scopus dColl.
  • Printing Optimization of 3D Structure with Lard Texture Using a Beeswax-Based Oleogel Alternative Fat Journal of Microbiology and Biotechnology, 2022, v.32 no.12, 1573-1582
    KCI dColl.
  • Printing Optimization of 3D Structure with Lard-like Texture Using a Beeswax-Based Oleogels Journal of microbiology and biotechnology, 2022, v.32 no.12, 1573-1582
    SCIE Scopus KCI dColl.
  • Cobalt ferrite microspheres as a biocompatible anode for higher power generation in microbial fuel cells Journal of Power Sources, 2021, v.483, 229170
    SCIE Scopus dColl.
  • Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile FOOD RESEARCH INTERNATIONAL, 2021, v.149, 110668
    SCIE Scopus dColl.
  • Genomic analysis of facultatively oligotrophic haloarchaea of the genera Halarchaeum, Halorubrum, and Halolamina, isolated from solar salt Archives of Microbiology, 2020, v.203 no.1, 0
    SCIE Scopus dColl.
  • Haloplanus rubicundus sp. nov., an extremely halophilic archaeon isolated from solar salt SYSTEMATIC AND APPLIED MICROBIOLOGY, 2020, v.43 no.3, 126085
    SCIE Scopus dColl.
  • Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation Food Chemistry, 2020, v.318, 126481
    SCIE Scopus dColl.
  • Raineyella fluvialis sp. nov., an actinobacterium isolated from freshwater sediment International journal of systematic and evolutionary microbiology, 2020
    Scopus dColl.
  • Roasting and Cryogenic Grinding Enhance the Antioxidant Property of Sword Beans (Canavalia gladiata) JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, 2020, v.30 no.11, 1706-1719
    SCIE Scopus KCI dColl.
  • Comparative evaluation of flavor compounds in fermented green and roasted coffee beans by solid phase microextraction-gas chromatography/mass spectrometry FLAVOUR AND FRAGRANCE JOURNAL, 2019, v.34 no.5, 365-376
    SCIE Scopus dColl.
  • Green process development for apple-peel pectin production by organic acid extraction Carbohydrate Polymers, 2019, v.204, 97-103
    SCIE Scopus dColl.
  • 신기술이용 식품첨가물 국내ㆍ외 심사 현황 및 전망 식품과학과 산업, 2019, v.52 no.2, 188-201
    KCI후보 dColl.
  • Anti-Obesity Effect of Red Radish Coral Sprout Extract by Inhibited Triglyceride Accumulation in a Microbial Evaluation System and in High-Fat Diet-Induced Obese Mice JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, 2018, v.28 no.3, 397-400
    SCIE Scopus KCI dColl.
  • Novel haloarchaeon Natrinema thermophila having the highest growth temperature among haloarchaea with a large genome size Scientific Reports, 2018, v.8 no.1
    SCIE Scopus dColl.
  • Spectroscopic methods to analyze drug metabolites ARCHIVES OF PHARMACAL RESEARCH, 2018, v.41 no.4, 355-371
    SCIE Scopus KCI dColl.
  • Complete genome sequence of Clostridium perfringens CBA7123 isolated from a faecal sample from Korea GUT PATHOGENS, 2017, v.9
    SCIE Scopus dColl.
  • Complete genome sequence of a commensal bacterium, Hafnia alvei CBA7124, isolated from human feces GUT PATHOGENS, 2017, v.9
    SCIE Scopus dColl.
  • Elucidating the Dynamic Properties of Globular Protein using Predicted Order Parameters and 15N NMR Relaxation JOURNAL OF THE KOREAN MAGNETIC RESONANCE SOCIETY, 2017, v.21 no.1, 26~30
    KCI dColl.
  • Heparin Binding to an Engineered Virus-like Nanoparticle Antagonist Biomacromolecules, 2017, v.18 no.12, 4113-4120
    SCIE Scopus dColl.
  • Identification of Enzymatic Catalysis of PncA using 1H-NMR JOURNAL OF THE KOREAN MAGNETIC RESONANCE SOCIETY, 2017, v.21 no.3, 85~89
    KCI dColl.
  • Physicochemical characteristics of powder from cryogenic grinding of aronia, grapefruit, black bean, and germinated brown rice Korean Journal of Microbiology and Biotechnology, 2017, v.45 no.4, 291-298
    Scopus KCI dColl.
  • Saturated fatty acid determination method using paired ion electrospray ionization mass spectrometry coupled with capillary electrophoresis ANALYTICA CHIMICA ACTA, 2017, v.984, 223-231
    SCIE Scopus dColl.
  • Versatile Chemical Derivatizations to Design Glycol Chitosan-Based Drug Carriers MOLECULES, 2017, v.22 no.10
    SCIE Scopus dColl.
  • 동결분쇄를 이용한 보리싹, 울금, 황칠, 상황버섯의 영양성분 증진 및 투과 효과 산업식품공학, 2017, v.21 no.4, 391~402
    KCI dColl.
  • 분말가공법에 따른 국내산 사과껍질분말의 총페놀, 총플라보노이드 및 항산화능 비교 산업식품공학, 2017, v.21 no.4, 326~331
    KCI dColl.
  • Genome sequence of a commensal bacterium, Enterococcus faecalis CBA7120, isolated from a Korean fecal sample Gut Pathogens, 2016, v.8 no.1
    SCIE Scopus dColl.
  • Halostella salina gen. nov., sp nov., an extremely halophilic archaeon isolated from solar salt INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, 2016, v.66, 2740-2746
    SCIE Scopus dColl.
  • Heated apple juice supplemented with onion has greatly improved nutritional quality and browning index Food Chemistry, 2016, v.201, 315-319
    SCIE Scopus dColl.
  • Heparin-immobilized hydroxyapatite nanoparticles as a lactoferrin delivery system for improving osteogenic differentiation of adipose-derived stem cells BIOMEDICAL MATERIALS, 2016, v.11 no.2
    SCIE Scopus dColl.
  • Inhibition of hepatitis C virus in mouse models by lipidoid nanoparticle-mediated systemic delivery of siRNA against PRK2 Nanomedicine: Nanotechnology, Biology, and Medicine, 2016, v.12 no.6, 1489-1498
    SCIE Scopus dColl.
  • Total phenolics contents, total flavonoids contents and antioxidant capacities of commercially available Korean domestic and foreign intermediate food materials Microbiology and Biotechnology Letters, 2016, v.44 no.3, 278-284
    Scopus dColl.
  • Trimerization of the HIV Transmembrane Domain in Lipid Bilayers Modulates Broadly Neutralizing Antibody Binding Angewandte Chemie - International Edition, 2016, 22 JAN 2016
    SCIE Scopus dColl.
  • 식품, 신선편이 농산물용 저장기간 연장 포장 소재 특성 및 평가 한국포장학회지, 2016, v.22 no.3, 119
    KCI후보 dColl.
  • A New-Generation Fluorescent-Based Metal Sensor – iLOV Protein Journal of Microbiology and Biotechnology, 2015, v.25 no.4, 503-510
    SCIE KCI Scopus dColl.
  • Analysis of Vacuous Pulse and Replete Pulse Using a Clip-type Pulsimeter Equipped with a Hall Sensor JAMS Journal of Acupuncture and Meridian Studies, 2015, v.8 no.2, 83-93
    KCI Scopus dColl.
  • Chemical genetics approach reveals importance of cAMP and MAP kinase signaling to lipid and carotenoid biosynthesis in microalgae Journal of Microbiology and Biotechnology, 2015, v.25 no.5, 637-647
    SCIE KCI Scopus dColl.
  • Conventional analytical and new raman spectroscopy-based methods for detecting benzo[a]pyrene in food: Review and perspective Korean Journal of Microbiology and Biotechnology, 2015, v.43 no.3, 177-186
    KCI Scopus dColl.
  • Draft genome sequence of the extremely halophilic archaeon Haladaptatus cibarius type strain D43T isolated from fermented seafood Standards in Genomic Sciences, 2015, v.10 no.AUGUST2015
    SCIE Scopus dColl.
  • Genome sequence of the haloarchaeon Haloterrigena jeotgali type strain A29T isolated from salt-fermented food Standards in Genomic Sciences, 2015, v.10 no.AUGUST2015
    SCIE Scopus dColl.
  • Occurrence of viable, red-pigmented haloarchaea in the plumage of captive flamingoes Scientific Reports, 2015, v.5
    SCIE Scopus dColl.
  • Proteomic study reveals photosynthesis as downstream of both MAP kinase and cAMP signaling pathways in Chlamydomonas reinhardtii Photosynthetica, 2015, v.53 no.4, 625-629
    SCIE Scopus dColl.
  • Substitution at rt269 in Hepatitis B Virus Polymerase Is a Compensatory Mutation Associated with Multi-Drug Resistance PLOS ONE, 2015, v.10 no.8
    SCIE Scopus dColl.
  • Vulcanisaeta thermophila sp nov., a hyperthermophilic and acidophilic crenarchaeon isolated from solfataric soil INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, 2015, v.65, 201-205
    SCIE Scopus dColl.
  • Draft genome sequence of Halapricum salinum CBA1105(T), an extremely halophilic archaeon isolated from solar salt MARINE GENOMICS, 2014, v.18, 133-134
    SCIE Scopus dColl.
  • Halapricum salinum gen. nov., sp nov., an extremely halophilic archaeon isolated from non-purified solar salt ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY, 2014, v.105 no.5, 979-986
    SCIE Scopus dColl.
  • Halobellus rufus sp nov., an extremely halophilic archaeon isolated from non-purified solar salt ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY, 2014, v.105 no.5, 925-932
    SCIE Scopus dColl.
  • Interaction of Stomatin with Hepatitis C Virus RNA Polymerase Stabilizes the Viral RNA Replicase Complexes on Detergent-Resistant Membranes JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, 2014, v.24 no.12, 1744-1754
    SCIE Scopus KCI dColl.
  • 3D Structure of STAM1 UIM-ubiquitin Complex Using RosettaDock Journal of the Korean Magnetic Resonance Society, 2011, v.15 no.1, 80-89
    KCI dColl.
  • [학술지논문] Highly Porous and Rigid, Full-thickness Human Skin Model from the Slime-webbed Fiber Scaffold BIOTECHNOLOGY AND BIOPROCESS ENGINEERING, 2023, v.28 no.2 , 246-254
    SCIE
  • [학술지논문] Printing Optimization of 3D Structure with Lard-like Texture Using a Beeswax-Based Oleogels JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, 2022, v.32 no.12 , 1573-1582
    SCIE
  • [학술지논문] Cobalt ferrite microspheres as a biocompatible anode for higher power generation in microbial fuel cells JOURNAL OF POWER SOURCES, 2021, v.483 no.0 , 229170-229170
    SCI
  • [학술지논문] Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile FOOD RESEARCH INTERNATIONAL, 2021, v.149 no.0 , 110668-110668
    SCI
  • [학술지논문] Genomic analysis of facultatively oligotrophic haloarchaea of the generaHalarchaeum,Halorubrum, andHalolamina, isolated from solar salt ARCHIVES OF MICROBIOLOGY, 2021, v.203 no.1 , 261-268
    SCI
  • [학술지논문] Haloplanus rubicundus sp. nov., an extremely halophilic archaeon isolated from solar salt SYSTEMATIC AND APPLIED MICROBIOLOGY, 2020, v.43 no.3 , 126085-126085
    SCI
  • [학술지논문] Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation FOOD CHEMISTRY, 2020, v.318 no.0 , 126481-126481
    SCI
  • [학술지논문] Raineyella fluvialis sp. nov., an actinobacterium isolated from freshwater sediment INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, 2020, v.70 no.7 , 4298-4304
    SCI
  • [학술지논문] Roasting and Cryogenic Grinding Enhance the Antioxidant Property of Sword Beans (Canavalia gladiata) JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, 2020, v.30 no.11 , 1706-1719
    SCIE
  • [학술발표] A sustainable production platform for cultured seafood: Reverse engineering and bottom-up approaches 2024 KFN International Symposium and Annual Meeting, 대한민국, 제주, 2024-10-25 Advances in Farm to Table Technologies for Human Health, 2024
  • [학술발표] Analysis of the physicochemical pro pe 『ti es of bigels formulated witth K-carageenan-waxy corn starch hydrogel and candelila wax oleogels for 3D food printing inks Korean Society of Food Science and Technology International Symposium and Annual Meeting, 대한민국, 대구, 2024-07-04 Quantum Leap In Value-Crating Technology for Future Meta-Food Science, 2024
  • [학술발표] Analysis on the microstructural and rheological propeties of food-grade bigels as animal adipose tissue Korean Society of Food Science and Technology International Symposium and Annual Meeting, 대한민국, 대구, 2024-07-04 Quantum Leap In Value-Crating Technology for Future Meta-Food Science, 2024
  • [학술발표] Assessing the rheological, text ural and printable properties governed by process parameters for additive manufact uring of white Auxenochlorella protothecoides food ink Korean Society of Food Science and Technology International Symposium and Annual Meeting, 대한민국, 대구, 2024-07-04 Quantum Leap In Value-Crating Technology for Future Meta-Food Science, 2024
  • [학술발표] Design and Evaluation of Gelatin-Chitosan Scaffolds for Cultivated Meat Production: Impact of Chitosan Concentration on Scaffold Properties 2024 KFN International Symposium and Annual Meeting, 대한민국, 제주, 2024-10-24 Advances in Farm to Table Technologies for Human Health, 2024
  • [학술발표] Development of Bigels Based on κ-Carrageenan/Waxy Corn Starch Hydrogel and Candelilla Wax Oleogels for 3D Food Printing: A Fat Alternative for Mimicking Physicochemical Properties of Animal Fat 2024 KFN International Symposium and Annual Meeting, 대한민국, 제주, 2024-10-24 Advances in Farm to Table Technologies for Human Health, 2024
  • [학술발표] Exploring Marine-Derived Insoluble Scaffolds for Improved Cell Growth in Cultured Seafood 2024 KFN International Symposium and Annual Meeting, 대한민국, 제주, 2024-10-24 Advances in Farm to Table Technologies for Human Health, 2024
  • [학술발표] Mimicking bovine adipose tissue using alginat e/k-carrageenan emulsion: implementation of marbling by 3D printing Korean Society of Food Science and Technology International Symposium and Annual Meeting, 대한민국, 대구, 2024-07-04 Quantum Leap In Value-Crating Technology for Future Meta-Food Science, 2024
  • [학술발표] Property Assessment of Reverse-Engineered Meat Substitutable Materials by Multi-Dimensional Spatial Re-Arrangement KHUPO 2024 YEOSU, 대한민국, 여수, 2024-06-26 PROUD Proteomics Unlimited Desire, 2024
  • [학술발표] Reverse-Engineering of Meat Substitutable Materials by Multi-Dimensional Spatial Re-arrangement Korean Society of Food Science and Technology Internatiional and Annual Meeting, 대한민국, 대구, 2024-07-04 Quantum Leap In Value-Crating Technology for Future Meta-Food Science, 2024
  • [학술발표] Rheological Properties and 3D Printing Performance of White Auxenochlorella Protothecoides for Mimicking Fish Texture 2024 KFN International Symposium and Annual Meeting, 대한민국, 제주, 2024-10-24 Advances in Farm to Table Technologies for Human Health, 2024
  • [학술발표] Rheological, Physicochemical Properties of Pickering Emulsion Gels Stabilized by SPI-Gellan Gum Maillard Conjugates for 3D Printing Inks 2024 KFN International Symposium and Annual Meeting, 대한민국, 제주, 2024-10-24 Advances in Farm to Table Technologies for Human Health, 2024
  • [학술발표] Scaffold-based cultivation: enhancing efficiency in meat production wiith safe, edible, and mechanically stable solutions Korean Society of Food Science and Technology International Symposium and Annual Meeting, 대한민국, 대구, 2024-07-04 Quantum Leap In Value-Crating Technology for Future Meta-Food Science, 2024
  • [학술발표] Analysis on the printability and rheological property of food-grade bigels as fat mimetics 2023 KoSFoST International Symposium and Annual Meeting, 대한민국, 2023-06-30 Sustainable Food Innovation: A Bridge to the Future for All, 2023
  • [학술발표] Bottom-up Technical Approach for Structuring Alternative Meat 제19회 한국해양바이오학회 정기총회 및 학술발표회, 대한민국, 2023-11-10 SMART Innovation (Sustainable MARine bio Technology Innovation) , 2023
  • [학술발표] Effect of high-speed shearing homogenization on microstructure, rheology and 3D printing performance of yellow Auxenochlorella protothecoides 2023 KoSFoST International Symposium and Annual Meeting, 대한민국, 2023-06-30 Sustainable Food Innovation: A Bridge to the Future for All, 2023
  • [학술발표] Effects of pea protein and starch on the physicochemical characteristics of 3D-printable meat analogs based on zein 2023 KoSFoST International Symposium and Annual Meeting, 대한민국, 2023-06-30 Sustainable Food Innovation: A Bridge to the Future for All, 2023
  • [학술발표] Implementation of smart farm by geometric conversion-based processing technology of food and biomaterials 2023년도 한국환경생물학회 정기학술대회, 대한민국, 2023-10-19 Role of Environmental Biology in Aquatic Ecosystem Health, 2023
  • [학술발표] Improvement of Printability of 3D Substitute Protein using Potato Starch 2023 KoSFoST International Symposium and Annual Meeting, 대한민국, 2023-06-30 Sustainable Food Innovation: A Bridge to the Future for All, 2023
  • [학술발표] Rheological study of carrageenan-based emulsion gel system for printability assessment in heat controlled additive manufacturing 2023 KoSFoST International Symposium and Annual Meeting, 대한민국, 2023-06-30 Sustainable Food Innovation: A Bridge to the Future for All, 2023
  • [학술발표] 디지털 다층 적층기술에 의한 식품 미세구조의 다변/다양화 제76 차 공동 추계학술대회, 대한민국, 2023-11-03 혁신을 통한 식문화 패러다임의 변화, 2023
  • [학술발표] Cartdridged Food Materials for 3D Printing of Alternative Meat: Regarding Modified Texture of 3D Printed Food according to the Ionic State of Particle Surface exposed on Protein Powder Experimental Biology 2022, 미국, 필라델피아, 2022-04-05 Experimental Biology 2022, 2022
  • [학술발표] Development of 3D printing ink and process for steak-style meat analogues 2022 KFN International Symposium and Annual Meeting, 대한민국, 제주, 2022-10-21 New Frontiers for Green Biotechnology in Food Science and Nutrition, 2022
  • [학술발표] Development of meat substitutable materials by multi-dimensional spatial re-arrangement 2022 KoSFoST International Symposium and Annual Meeting, 대한민국, 부산, 2022-07-07 Carving a New Era in Food Science and Biotechnology, 2022
  • [학술발표] Effect of particle size of plant-based protein ink on the texture of 3D printed alternative meat 2022 KFN International Symposium and Annual Meeting, 대한민국, 제주, 2022-10-20 New Frontiers for Green Biotechnology in Food Science and Nutrition, 2022
  • [학술발표] Implementation of meat-like texture in alternative materials by physicochemical treatment and masticatory assessment 2022 KoSFoST International Symposium and Annual Meeting, 대한민국, 2022-07-07 Carving a New Era in Food Science and Biotechnology, 2022
  • [학술발표] Optimization of plant-based protein ink to express the texture of 3d printed meat analog 2022 KFN International Symposium and Annual Meeting, 대한민국, 제주, 2022-10-11 New Frontiers for Green Biotechnology in Food Science and Nutrition, 2022
  • [학술발표] 디지털 전환과 스마트 제조에 의한 미래 식품산업 전망 애그리-푸드테크 최신분석 및 사업전략과 미래전망 세미나 2023, 대한민국, 2022-11-25 애그리-푸드테크 최신분석 및 사업전략과 미래전망 세미나 2023, 2022
  • [학술발표] 3D 식품 프린팅 기술을 통한 식품 생산 2021 농식품 과학기술대전, 대한민국, 2021-09-09 2021 농식품 과학기술대전, 2021
  • [학술발표] Characterization of Pullulan/PVP/Curcumin-loaded fibers and films fabricated by geometrical conversion Experimental Biology 2021, 미국, 2021-05-14 Special Issue: Experimental Biology 2021 Meeting Abstracts, 2021
  • [학술발표] Food 3D printing using Beeswax Oleogels Experimental Biology 2021, 미국, 2021-05-14 Special Issue: Experimental Biology 2021 Meeting Abstracts, 2021
  • [학술발표] Preparation and Characterization of Zein, Gelatin and Chitosan Fiber mats for Antibacterial Applications Experimental Biology 2021, 미국, 2021-05-14 Special Issue: Experimental Biology 2021 Meeting Abstracts, 2021
  • [학술발표] Safe and sustainable supply of alternative proteins by plant/cell-based processing 2021 ILSI Korea Virtual Symposium on Access to a Healthy, Safe and Sustainable Diet, 대한민국, 2021-05-25 2021 ILSI Korea Virtual Symposium on Access to a Healthy, Safe and Sustainable Diet, 2021
  • [학술발표] Sustainable supply of plant/cell-based alternative meats by geometric transformation Tailored to Fit: Food & Nutrition in New Era, 대한민국, 2021-10-29 Tailored to Fit: Food & Nutrition in New Era, 2021
  • [학술발표] 대체육 및 3D 프린팅 푸드테크 기술 2021년 5월 푸드테크포럼, 대한민국, 2021-05-31 한국푸드테크협회, 2021
  • [학술발표] 스마트제조기술에 의한 미래형 대체식품의 지속가능한 공급 2021 대한민국 식품대전, 대한민국, 2021-10-20 2021 대한민국 식품대전, 2021
  • [학술발표] 스마트제조기술에 의한 미래형 대체식품의 지속가능한 공급 2021 농식품 과학기술대전, 대한민국, 2021-09-11 2021 농식품 과학기술대전, 2021
  • [학술발표] 3D Lamination of Fiber‐like Textures in Thin Filmed Food Materials Experimental Biology 2020, 미국, 2020-04-20 FASEB JOURNAL, 2020
  • [학술발표] Piezo‐electric based Ultraprecise/Ultratrace 3D Food Printing of Potato Resistant Starch Experimental Biology 2020, 미국, 2020-04-20 FASEB JOURNAL, 2020
  • [학술발표] Safe and Sustainable Smart Food Fabrication for the Future 2020 글로벌 푸드 트렌드 & 테크 컨퍼런스, 대한민국, 2020-09-16 포스트 코로나 시대, 푸드테크 트렌드, 2020
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Courses

  • 2025-1st

    • Organic Chemistry Ⅰ

      • Subject No 36811Class No 01
      • 2Year ( 3Credit , 3Hour) Tue 3~3 (ENG A102) , Thu 2~2 (ENG A102)
        • Syllabus(File)

    • Food Processing Design and Lab

      • Subject No 38810Class No 01
      • 4Year ( 3Credit , 4.5Hour) Wed 4~4 (ENG A102) , Wed 5~6 (ENG )
        • Syllabus(File)

  • 2024-2nd

    • Food Processing

      • Subject No 36316Class No 01
      • 3Year ( 3Credit , 3Hour) Tue 3~3 (ENG ) , Thu 2~2 (152)
        • Syllabus(File)

    • Seminars on Food Science and Engineering Ⅰ

      • Subject No G18303Class No 01
      • Year ( 1Credit , 1Hour) Wed 8~8 (ENG )
        • Syllabus(File)

    • Food Colloids

      • Subject No G18315Class No 01
      • Year ( 3Credit , 3Hour) Wed 4~5 (ENG )
        • Syllabus(File)

  • 2024-1st

    • Organic Chemistry Ⅰ

      • Subject No 36811Class No 01
      • 2Year ( 3Credit , 3Hour) Tue 6~6 (ENG A102) , Thu 4~4 (ENG A102)
        • Syllabus(File)

    • Food Processing Design and Lab

      • Subject No 38810Class No 01
      • 4Year ( 3Credit , 4.5Hour) Wed 3~4 (ENG A103) , Wed 5~5 (ENG )
        • Syllabus(File)

    • Seminars on Food Science and Engineering Ⅳ

      • Subject No G18334Class No 01
      • Year ( 1Credit , 1Hour) Wed 8~8 (ENG )
        • Syllabus(File)

  • 2023-2nd

    • Food Processing

    • Nanotechnology in Food Science

      • Subject No G18304Class No 01
      • Year ( 3Credit , 3Hour) Wed 4~5 (ENG )
        • Syllabus(File)

  • 2023-1st

  • 2022-2nd

    • Food Processing

      • Subject No 36316Class No 01
      • 3Year ( 3Credit , 3Hour) Tue 6~6 (ENG ) , Thu 4~4 (152)
        • Syllabus(File)

    • Food Microstructure and Function

      • Subject No G18316Class No 01
      • Year ( 3Credit , 3Hour) Wed 2~3 (ENG )
        • Syllabus(File)

  • 2022-1st

    • Organic Chemistry I

      • Subject No 36811Class No 01
      • 2Year ( 3Credit , 3Hour) Tue 6~6 , Thu 4~4
      • Language Changed
        • Syllabus(File)

    • Nanotechnology in Food Science

      • Subject No G18304Class No 01
      • Year ( 3Credit , 3Hour) Wed 2~3 (-)
        • Syllabus(File)
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Academic Background

YONSEI UNIVERSITY 공학박사(생명공학과)

YONSEI UNIVERSITY 공학석사(식품생물공학과)

YONSEI UNIVERSITY 공학사(생명공학과)

Work Experience

Director, Business Incubator 2019-08-01 ~ 2021-01-31

Assistant Director, Center for Entrepreneurship 2019-08-01 ~ 2021-01-31