professor, Korea university, South Korea
๐ Prof. Dr. Young Jun Kim is a distinguished food scientist ๐ฅผ specializing in functional food, biotechnology, and nutrition. He is a Professor at Korea University (2013โpresent) and serves as Dean of the Dept. of Food and Biotechnology. He earned his Ph.D. in Food Science from Cornell University (2001), focusing on conjugated linoleic acids (CLA) in dairy products. He has held key positions, including Business Director at Caregen Co., Ltd. and Executive Vice Chairman of the Dietary Supplement Review Board. His research spans cholinergic compounds, antioxidants, and bioflocculants. Recognized with multiple awards, he continues to shape food science and regulatory policies. ๐
Publication Profile
Scopus
๐ Academic Background
Prof. Dr. Young Jun Kim holds a Ph.D. in Food Science ๐ฅผ from Cornell University (2001), where his research focused on the production of conjugated linoleic acids (CLA) by rumen bacteria ๐ฆ and their enhancement in dairy products ๐ฅ. He earned his M.S. in Food Science and Technology from Korea University (1996), investigating bioflocculant production by Corynebacterium sp. K-199 ๐งช. His academic journey began with a B.S. in Food Biotechnology from Korea University (1994), where he developed expertise in biotechnological applications in food science ๐ฝ๏ธ. His research has significantly contributed to nutrition and functional food innovations. ๐
๐ฌ Research Experience
Prof. Dr. Young Jun Kim has an extensive research background in food science, biotechnology, and functional compounds ๐งช. As a Visiting Professor at the University of Saskatchewan (2023โ2024), he explored cholinergic compounds for health, muscle strength improvement ๐ช, and ฮฑ-GPC functionality. His postdoctoral research at Cornell University (2002โ2004) involved cellulosome construction and polyphenol recovery from apple peel ๐. He also worked on Arg-CLA’s antioxidant and anticancer properties at Seoul National University (2002). Earlier, at Boyce Thompson Institute, he contributed to edible vaccine development ๐ฅ. His graduate research at Cornell and Korea University focused on CLA-enriched dairy ๐ฅ and bioflocculants for wastewater treatment. ๐ฟ
๐ Honors and Awards
Prof. Dr. Young Jun Kim has received numerous prestigious awards for his contributions to food science and nutrition ๐งช. He was honored with the Minister of Science and ICT Commendation (2023) for fulfilling national R&D missions and received the Best Paper Award at the Korean Society of Food and Nutrition Science Conference (2023) ๐. His contributions to public health and nutrition earned him recognition from the U.S. Secretary of Health and Human Services (2021) ๐บ๐ธ. He has also been listed in Marquis Whoโs Who in Medicine and Healthcare (2009โ2010) and won multiple research and lecture awards from Cornell University, Korea University, and IFT ๐.
๐ฌ Research Focus
Prof. Dr. Y.J. Kim specializes in food science, nutrition, and bioactive compounds ๐ฅ๐งช. His research explores functional foods, fermentation, antioxidants, and muscle atrophy prevention. Recent studies focus on Arriheuk wheat sprout extract for muscle health, ฮฑ-Glycerylphosphorylcholine production in fermented foods, and anti-inflammatory effects of barley sprout fermentation ๐ฑ. Additionally, he investigates sleep-enhancing compounds, food sensory optimization, and bioactive extracts from plants ๐๐ฟ. His expertise extends to flavor chemistry, browning prevention in fresh produce, and interleukin inhibition for health applications ๐ฅ. His work significantly contributes to nutritional science and functional food development.
Publication Top Notes
- Suppressive Effects of Arriheuk Wheat Sprout Extract on Muscle Atrophy in Dexamethasone-Induced C2C12 Myotubes and a Mouse Model
Year: 2024 ๐งฌ
- Production of ฮฑ-Glycerylphosphorylcholine in Fermented Roots, Tubers, and Fruits
Year: 2024 ๐
- UP165, Standardized Corn Leaf Extract and its Active Component 6-Methoxybenzoxazolinone Induce Non-Rapid Eye Movement Sleep through Melatonergic and GABAergic Mechanisms
Year: 2024 ๐ฟ
- Characterization of Taste and Aroma Profile in Pomegranate (Punica Granatum L.) Seed Oil Using Electronic Sensors, GC-MS/Olfactometry
Year: 2024 ๐
- Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice
Year: 2024 ๐
- Antioxidant Activity of Extracts of Balloon Flower Root (Platycodon Grandiflorum), Japanese Apricot (Prunus Mume), and Grape (Vitis Vinifera) and Their Effects on Beef Jerky Quality
Year: 2024 ๐
- Prediction Model of Browning Inhibitor Concentration and its Optimal Composition for Mass Processing of Ready-to-Eat Fresh-Cut โFujiโ Apple (Malus Domestica Borkh.) Strains
Year: 2024 ๐
- Identification of Interleukin (IL)-33 Inhibitory Constituents from Canavalia Gladiata Pods
Cited by: 0
Year: 2024 ๐ฟ
- The Inhalation Effect of Osmanthus Fragrans var. Aurantiacus on Physiological Parameters in Chronically Stressed Rats
Cited by: 1
Year: 2024 ๐ธ
- Anti-Inflammatory Effects of Barley Sprout Fermented by Lactic Acid Bacteria in RAW264.7 Macrophages and Caco-2 Cells
Cited by: 3
Year: 2024 ๐พ