Sungkwon Park

Sungkwon Park is a Professor in the Department of Food Science and Biotechnology at Sejong University, specializing in advanced food science and biotechnology research with a focus on meat science, cultured meat production, and sustainable food systems. His research integrates molecular biology, food biotechnology, and systems biology to develop innovative food solutions.

His educational background includes a Ph.D. from Purdue University (2008), M.S. from Yeungnam University (2001), and B.S. from Yeungnam University (1999). Prior to his current position, he worked as a Postdoctoral Fellow at Virginia Tech (2008-2012) and as a Research Officer at the National Institute of Animal Science, RDA (2012-2015).

Professor Park's research interests focus on livestock production optimization, meat processing for health functionality, environmentally friendly animal production systems, and in vitro meat production. His work has led to significant achievements including the identification of calcium and glucose interaction mechanisms in muscle metabolism, development of oleogel-based meat processing techniques, optimization of feed ingredients for sustainable livestock, and establishment of in vitro meat production systems.

His recent publications (2023-2025) demonstrate a strong focus on cultured meat technology, meat science, and sustainable food production. The research spans cellular mechanisms for cultured meat production, safety and regulatory aspects of alternative proteins, comparative analysis of muscle satellite cells, and optimization of meat processing techniques. His work shows a clear trend toward developing practical applications for next-generation meat products with emphasis on health functionality and environmental sustainability.

Professor Park actively serves as a reviewer for Frontiers in Veterinary Science and is an Editorial Board Member of the Korean Society of Animal Science. His laboratory, the M&M'a lab (Functional Food Lab), conducts research on high-value-added, health-functional BioFood and future foods using bio-convergence technologies.