Hong Jae-hee

Hong Jae-hee is Associate Professor in the Department of Food and Nutrition at the College of Human Ecology, Seoul National University. Since September 2017 she has led the Sensory Science Laboratory, focusing on measurement and interpretation of sensory characteristics and consumer responses to foods.

Education:

• Bachelor of Science in Food and Nutrition, Ewha Womans University (1990–1994)
• Master of Science in Food and Nutrition, Ewha Womans University (1994–1996)
• Doctor of Philosophy, Virginia Polytechnic Institute and State University (2003–2006)

Research Interests

Her research centers on Food Sensory Science, integrating psychophysics, consumer psychology, and cross-cultural studies to understand how intrinsic and extrinsic factors shape perception and preference. She investigates color, taste, aroma, flavor, and texture attributes alongside hedonic and emotional responses. A major theme is the acceptance of ethnic foods—particularly Korean traditional foods—among international consumers, examining how information, culture, and repeated exposure influence liking. Another focus is sweetness perception, evaluating natural alternative sweeteners such as xylobiose and phyllodulcin for their sensory quality and application potential.

Publication Trends

Across the last 15 publications (2016–2020), her work reveals three clear trajectories: (1) cross-cultural consumer studies comparing Korean, Chinese, Japanese, Malaysian, and American acceptance of kimchi, bulgogi, and other ethnic foods; (2) sensory characterization of novel or functional ingredients such as xylobiose, phyllodulcin, and low-sodium formulations; and (3) methodological advancement via flash profiling, ideal profiling, and CATA techniques to capture consumer language and ideal sensory representations.

Leadership & Service

• Academic Director, Korean Society of Food Culture
• Director, Korean Society for Dietary Life Education
• Chair, Sensory Evaluation Committee, Korean Society of Food Science and Technology
• Editorial Board Member, Korean Society of East Asian Dietary Life
• Editorial Board Member, English Journal of the Korean Society of Food Science and Technology

Research Funding & Industry Collaboration

Since 2013 she has secured continuous funding as Principal Investigator or Co-Investigator from the Ministry of Agriculture, Food and Rural Affairs, National Research Foundation of Korea, and industry partners including LG Electronics and Dongseong Food. Projects total more than ₩3.5 billion and cover optimization of natural sweeteners, halal Korean food development, premium ramen sensory profiling, and gluten-free flour evaluation.

Laboratory & Team

She directs the Sensory Science Laboratory in Building 222, Room 511, College of Human Ecology. The lab is equipped for descriptive sensory analysis, consumer testing booths, and data analysis suites. Graduate students and research staff collaborate on national and international projects, with regular participation in Pangborn and SenseAsia symposia.