We are pleased to congratulate Jisu Park on completing the M.S. program in our laboratory.

During her time with us, Jisu contributed to our research and shared meaningful moments with the team.

We appreciate her efforts and wish her continued success in the future. 

We participated in the Pangborn Sensory Science Symposium 2025. At this international conference, a master’s student from our lab gave an oral presentation titled “Decoding the characteristics of Korean fermented soybean paste: a comparative profiling using CATA-optimize-to-ideal, liking/disliking CATA and ideal profile method.” It was a valuable opportunity to share research and connect with scholars from around the world. 

We presented a poster sharing our recent research findings and had valuable discussions with researchers and experts in the field of food science and technology.This symposium provided an excellent opportunity to exchange ideas, broaden perspectives, and strengthen academic networks.