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Culinary Science laboratory

Sensory evaluation uses test methods that provide information on how products are perceived through the senses.

Welcome

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 increase the liking of foods made with sustainable ingredients. We are also working on ways to cut down sodium and sugar levels in our daily diet. Contextual effects on food perception and 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 global food & consumer analyst.

조리과학연구실은 조리식품 개발 및 품질 평가 관련 연구를 활발히 진행하고 있습니다 . 특히 나트륨 및 고칼로리 감미료 등의 저감화를 위한 기능성 대체소재 탐색 관련 연구를 진행하고 있으며 미래지구 환경을 위한 지속가능 먹거리에 대한 연구를 수행중입니다. 아울러 식품에 대한 소비자 선호 및 비선호 유도 인자에 대한 연구 또한 주요 연구 분야로 국내 소비자 뿐 아니라 교차문화적 접근을 하여 국가 간 소비자의 선호 유도인자를 연구하고 있습니다 . 궁극적으로 조리과학 연구실에서 지향하는 인재는 식품 및 소비자에 대해 통찰력을 지닌 사람입니다. 현재 한국연구재단 , 농진청 , 농림수산식품부 등 정부 산하기관 및 오뚜기 함태호 재단, 아산재단 , 율촌재단 등 사단법인에서 지원을 받아 연구 진행 중 입니다 .

Food Acceptance and Profiling

We conduct consumer tests and descriptive analysis of food products to better understand the consumer behaviors and quality assurance of food which give an important aspect of new product development and marketing.

The Future of Food:

A Sustainable Food System

By understanding the types and mechanisms involved in measuring food intake and intake response, we aim to study the role of the frame in forming long-term palatability for sustainable food materials that will become major food values in the future.

Sodium & Sugar Reduction Strategies in Food Product

We identify the strategies that can reduce the salt and sugar in food and beverages without changing the original taste of food products.

Cross Cultural Studies

We adopt cross-cultural designs to understand consumer's liking for various food products which offers insights into consumers from all over the world.