Dae Young Kwon
Korea Food Research Institute, Korea
Biography
About Dr. Dae Young Kwon: After he finished Bachelor Student at Department of Food Science and Engineering in Seoul National University, he joint Korea Advanced Institute of Science and Technology (KAIST) as MS and PhD student in 1981. Dr. Kwon received his PhD in Biological Science and Biotechnology from the KAIST in Seoul in 1986. After finishing his postdoctoral training at the Whitehead Institute, MIT, Cambridge, he has started his research as Research Scientist at Korea Food Research Institute (KFRI). He worked at KFRI in the field of food biological chemistry. He worked as adjunct professor in Sookmyung University in 1997-2003. He is professor of United University of Science and Technology since 2004.He worked as a vice-president of KFRI. He executed President-ship of KFRI. He is a fellow of Korea Academy of Science and Technology since 2011. He is a President of Korean Society of Food-Health Communication and He is vice-president of Korea Society of Nutrition, Korean Society of Metabolomics, Korean Society of Food and Nutrition and Korean Forum of Fermentation and Food Culture. He has worked on the health effect for metabolic syndrome, anti-aging food and food culture and history. He has published more than 250 research papers in several renowned SCI international journals in the areas of ethnic foods and bioactive food components and those papers were cited about 1,000 times in SCI journals. He has published books, Gochu Story, Science of Gochujang, Food Industry and Value Creation, and so on. He is also working as Editor in Chief of Journal of Ethnic Foods published in Elsevier.
Abstract
Abstract : Korean Diet (K-Diet): Characteristics and Historical Background