معرفی
Chang-Ho Chung is a Professor in the Department of Culinary Science and Foodservice Management at Sejong University's Graduate School of Hotel, Tourism, Culinary Arts, and Restaurant Management. With over two decades of academic and research experience, Professor Chung has established himself as a leading expert in fermented foods and culinary science, particularly focusing on microbial ecology of traditional Korean fermented foods.
Professor Chung earned his educational qualifications from prestigious institutions: Ph.D. in Food Science with a minor in Microbiology from Louisiana State University, M.S. in Food Science and Technology (specializing in Food Microbiology) from Sejong University, and B.S. in Food Science and Technology from Sejong University. His academic journey reflects a deep commitment to understanding the scientific principles behind food preparation and preservation.
Professor Chung's research interests center on fermented foods, with particular expertise in microbial ecology of traditional Korean fermented products like kimchi, doenjang, and other fermented seasonings. His work bridges traditional culinary practices with modern food science, exploring the complex interactions between microorganisms and food substrates. A significant portion of his recent research focuses on the innovative use of edible insects in fermented food products, investigating their potential as sustainable protein sources in seasoning sauces and pastes. His studies on lactic acid bacteria, particularly Lactococcus, Leuconostoc, and Weissella species, have contributed significantly to understanding the microbial communities responsible for the unique flavors and health benefits of fermented foods.
Professor Chung's publication record demonstrates a clear trend toward sustainable food innovation, with increasing focus on alternative protein sources like edible insects (Tenebrio molitor and Bombyx mori) in fermented food systems. His work spans multiple disciplines including food microbiology, food chemistry, sensory analysis, and product development, with strong emphasis on practical applications for the food industry. The integration of traditional fermentation techniques with modern analytical methods characterizes his research approach.
Among Professor Chung's notable achievements is being named a Distinguished Teaching Professor at Sejong University in 2023, recognizing his excellence in both research and education. His work has also earned him an h-index of 12 according to Scopus metrics, reflecting the impact of his research in the field of food science.
Professor Chung has supervised numerous students through their research projects and thesis work, particularly in areas related to fermented foods and culinary science. His laboratory appears to be well-equipped for food microbiology and product development research, as evidenced by his publications on various fermented food products. While specific grant information isn't detailed in the provided text, his research activities suggest involvement in projects related to sustainable food systems and traditional Korean food innovation.
Professor Chung's laboratory, located in Gwang 609 at Sejong University, serves as a hub for research on fermented foods and culinary science. The lab appears to have attracted international attention, as noted by a visit from the German national broadcaster ZDF film crew. His research team likely includes graduate students and collaborators working on various aspects of food fermentation, microbial ecology, and product development, particularly focusing on integrating traditional Korean fermentation techniques with innovative ingredients like edible insects.
